NOKA by Open Farm Community @ Funan Mall - First Rooftop Urban Farm-To-Table Japanese Restaurant

NOKA, which means farmhouse in Japanese on the rooftop of Funan Mall, is the sister restaurant to Open Farm Community. It is the first of its kind restaurant, offering a farm-to-table concept with its own rooftop urban farm. The farm spans over 5,000 square feet in partnership with Edible Garden City.

Plum Blossom Cocktail 3.5/5

My dinner started with the Plum Blossom Cocktail, which is a very refreshing and appropriate drink for Singapore's humid weather.

Refreshing Tomato Salad 4.5/5

We also have some salads, to begin with. First up is the Refreshing Tomato Salad ($15) which uses ox heart organic tomatoes from Malaysia and garnished with rooftop herbs. The clever use of the yuzu pepper vinaigrette perks up the sweetness of the tomatoes.

Organic Mushroom Salad 4/5

A tribute to the beautiful produces from the rooftop farm is the Organic Mushroom Salad ($18) using golden mushroom and kale from harvested from the farm to table. Holding the plate of salad together is the delicious fresh wasabi dressing.

Kampong Yakitori 4.2/5

We moved on to the snack bite menu, starting with the Kampong Yakitori ($12). The tender charcoal-grilled chicken thigh is so good that I am screaming for a mug of beer to go with it.

Cod Popcorn 4.5/5

You can throw the popcorn chicken aside, the Cod Popcorn ($18) will wow you even more. Soft in the inside and crispy on the outside, it is coated with a layer of sweet chilli sauce. The combination of the textures and sweetness makes it a very addictive snack bite topped with rooftop herbs, spring onion and roasted sesame.

Charcoal Calamari 4.2/5

Next is the black gold which is actually Charcoal Calamari ($15). It is another well-received dish with the dining group. Not forgetting the Japanese garlic aioli dip at the side, which enhances the whole appreciation of the black tempura squid.

Tuna Taku 3.5/5

If you need your carbo intake, there is the sushi bar that offers a variety of sushi. We had the Tuna Taku ($25) which consists of fatty tuna, tuna tartare, takuwan pickle, rooftop herbs, spring onions and rice cracker. It is satisfying but not something that will make you jump from your chair.

Koji Ton-Toro 4.2/5

For the mains, the Koji Ton-Toro ($38) stood out with its lemon garlic pepper sauce that goes really well with the tender pork jowl that has been marinated in rice fermentation culture. It is paired with kale and roasted potato at the side.

Black Cod Saikyo-Yaki 4.2/5

Cod marinated in miso is a classic combination which NOKA executed excellently in their own interpretation. What's unique with the Black Cod Saikyo-Yaki ($38) is the pairing with pulut hitam furikake and sea grape, giving the dish the additional boost in flavours and textures.

Oden 4.5/5

My favourite dish for the night has to be the Oden ($20). It is hearty, comfortable and most importantly, delicious. In the bowl, there is wagyu beef, daikon radish, satsumaage, itokon, tomato and okura. I think I can have this every day. I would recommend adding a bit of the mustard into the soup, lifting the flavour.

Wafu Parfait 3.5/5

Lime in the Coconut 3/5

To end the meal, we tried a couple of desserts. We had the Wafu Parfait ($15), Lime in the Coconut ($15) and Yuzu Cheesecake ($15). The desserts do look very pretty in terms of presentation. However, the flavours to be more vibrant to match up with the presentation.

Yuzu Cheesecake 3/5

As you probably have noticed, NOKA uses traditional Japanese cooking techniques for the farm-to-table concept. Besides the a la carte dishes we tried, NOKA also offers three-course set lunch at $45++ and omakase at $150++ per diner.

Note: This is an invited tasting.


NOKA by Open Farm Community
Funan Mall
109 North Bridge Road
#07-38/39
Singapore 179097
Tel: +65 68774878
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Turn left onto North Bridge Road. Walk down North Bridge Road. Walk to destination. Journey time about 5 mins. [Map]

LeVeL33 @ MBFC Tower 1 - Elevated To New Height With A Executive Chef Archan Chan On Board

LeVeL33 located at Marina Bay Financial Centre Tower 1 welcomes new Executive Chef ArChan Chan. Staying truth to its root since its opening in 2010, the food and drink at the world's highest urban microbrewery has always conceptualised to complement one another, same goes to the new menu designed by the new helm on board.

Sourdough 4.2/5

We started with the Sourdough that is made from the beer malt that is used to brew their beer. This is served alongside yeast butter topped with malt chips. A clear demonstration of the culinary concept bridging the food and drink at Level 33.

Tomato Consomme 4.2/5

A light and refreshing starter is the Tomato Consomme ($22) served chilled. The sweetness of the heirloom and vine-ripen cherry tomatoes shines in the clear tomato consomme. Applaud the simplicity in showcasing the ingredient.

Kingfish Sashimi 4.2/5

The Kingfish Sashimi ($26) is another light but flavourful dish on the menu. The kingfish is cured with the lager beer and served with pickled cucumber, nori & spent grain sand, marinated tapioca sago, tapioca sago chips, cucumber juice, seaweed oil and fresh dill. Once again, the chef allows the main ingredient to shine in the dish, with the other components complementing it.

Hokkaido Scallop 4/5

Another beautiful dish on the menu is the Hokkaido Scallop ($24) served with wheat beer dashi, seaweed, malt chips and drizzled with dill oil. The sweetness of the scallop is exactly given a lift by the wheat beer dashi for that extra omph.

Quail 4.5/5

The Quail ($27) is one of my favourite dishes for the night. The stout glaze simply elevates and gives the appreciation of the delicate meat a new life. I have never have quail that tasted so good thus far.

Truffle Ravioli 4.5/5

I love my ravioli and the Truffle Ravioli ($32) here is very well executed. The thin pasta is stuffed with ricotta, walnuts and parsley, served in a gruyere sauce. To finish, it is topped with freshly sliced nashi pears and truffle. I like that hint of nuttiness from the walnuts, together with the earthy truffle, it just work wonderfully when eaten togehter.

Sea Bass 3.5/5

For the fish loveer, there is the Sea Bass ($36). The sea bass is locally sourced and pan seared with just seasoning of sea salt and pepper. It is served on top a bed of beer malt risotto, in a classic beurrec blanc with dill oil. I like the sea bass and the creamy sauce. However I am not a fan of the beer malt risotto. I find it a dry and has that husky texture which I didn't enjoy.

Garden Greens Tart 2.8/5

The Garden Greens Tart ($29) comes in a taro tart ring with seasonal vegetables. I applauded the creative and that the taro tart ring is really crispy. However, I could not taste any taro in the tart ring. The garden greens also come across too healthy to me with just extra virgin oil and and lemon zest. I thought it needed something more robust to hold the dish together. It ended up feeling like have a salad bowl with crispy croutons.

Pork Intercostal 3/5

Interestingly the Pork Intercostal ($37) is paired with clams. The combination did not fail but it also did not get my palate excited. I am not sure why but the dish is rather flat and pedestrian to me.

Layered Honey Cake 4.2/5

Do save some space for dessert at LeVeL33. The new dessert menu is worth the calories. The Layered Honey Cake ($15) is served with a beer areated honeycomb topped with sour cream ice cream, lemon balm and fermented kumquat. The play of the different components comes together like a symphony, having the diner screaming for encore.

Malt & Stout Parfait 4.5/5

The stout wins me over again with the Malt & Stout Parfait ($12). The choux puffs are topped with oat and coffee crumble and filled with a malt and stout parfait filling. This is so good that I think I can have a couple more even I am already so stuffed.

Having dine at LeVeL33 on a number of occasions, I have that Chef ArChan Chan has given a refreshed refinement to the dishes. I was impressed with the starters and desserts. However for the mains, I think it needed some adjustments

Note: This is an invited tasting.


LeveL33
Marina Bay Financial Centre Tower 1
8 Marina Boulevard
#33-01
Singapore 018981
Tel: +65 68343133
Facebook
Website
Nearest MRT: Downtown (DT Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Thu: 1130am - 12midnight
Fri & Eve of PH: 1130am - 2am
Sat: 10am - 2am
Sun: 12pm - 12midnight

Direction:
1) Alight at Downtown MRT station. Take Exit. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit E or J. Follow the underground walkway towards Marina Link Mall. Continue onwards to Marina Bay Financial Centre Tower 1. Journey time about 12 minutes. [Map]

Lewin Terrace @ Fort Canning Hill - Offers A Revamped Menu With More Choices

Housed in a colonial bungalow nestled in the outskirts of Fort Canning Park, Lewin Terrace is known for its Japanese-French cuisine. With its revamped contemporary menu, expect a more extensive selection of its exquisite dishes, including ‘top up’ options if you would like a bit more from classic choices.

Lewin Terrace Cocktail

To get you started, perhaps order one of their cocktails from a menu inspired by Fort Canning Park’s Spice Garden at the Bar, such as this Lewin Terrace Cocktail of Sake, Sakura and Yuzu. For lunch courses, you will be presented with 6 starter options with 11 mains, as well as 4 types of dessert. A 2-Course ($38) includes a starter and main, or complete it with dessert in 3-Course ($58). For an all-rounded lunch with starter, two mains and dessert, opt for 4-Course ($88) that allows you to choose from one fish and meat main course each.

Cured Salmon 3/5 and Mushroom Soup 3.8/5

For starters, we had Cured Salmon with Pickled Vegetables and Fresh Truffle Mushroom Soup (+ $5) with 67°C Onsen Egg. The cured salmon allures with its cheerful colours. Refreshing but a tad too vinegary. I was more delighted by the latter, that came sealed with a paper thin membrane. Unveiling the bowl unleashed whiffs of truffle aroma and as you spoon the soup right from the bottom, an orangey egg yolk rises, with a creamy consistency that adds to the body of the soup.

Cod Fish 3.8/5

Ishikawa Fish 3/5

From the mains, we had Cod Saikyoyaki with Kyoto Saikyo-Miso, bathed in a dashi broth with a touch of yuzu. The cream added to the broth boosts the rich texture of the cod while the yuzu gives its buttery taste a lift. If you are more into seasonal dishes, it would be the Ishikawa Japanese Fish with Fresh Greens. Smoked with applewood, it was served to us in a smoking pot and I really love the therapeutic smell of the burnt applewood and coal emitting from the pot. But other than the execution of the dish, the dry texture of the fish is a letdown.

Wagyu Beef 4/5

From Meats, Lewin Terrace's Japanese Wagyu Beef (60g + $32) is highly recommended. Seared and paired with a homemade sauce, every bite releases its fats, juice and flavour that keep spreading to each and every corner of your mouth. A 100g may be a better option, if you love your Wagyu.

Desserts are interesting with a revolving themed Dessert Buffet included as one of the options, which is available from 1 - 3pm. The theme in September was Oh! Matcha x Matchaya Dessert, a collaboration between Lewin Terrace and Matchaya. What stood out for me are the mousse base items such as the Matcha Tiramisu, Babaroa, Hojicha Blancmange, Matcha Montblanc, not forgetting the homemade Matcha Ice cream! Come 3rd October, taking over the theme will be The Trinity Dessert Buffet with Matchaya, TWG Tea and Awfully Chocolate.

Matcha Heavenly Duo Parfait 3.5/5

If you love the surprises found in the layering of a Japanese parfait, Matcha Heavenly Duo Parfait would be a better choice - 8-layer parfait infused with tea products from Matchaya, topped with 94% Ishikawa gold flake. It is served with a bowl of warm milk where you whisk and create your own matcha latte.

The portions served are dainty, hence a 4-course set lunch may be a better choice. Though it is high up on a hill, Lewin Terrace is quite accessible with its main entrance situated at Coleman Street. Hence, do also considering dropping by for their Happy Hour, from 5 to 7pm on Tuesday to Fridays, for an aperitif or a glass of Kirin Beer at $8 nett and Glass of Wine at $10 nett. Probably one of the best ways to enjoy its historic atmosphere.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1100pm
(Closed on Mon)

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]

Lewin Terrace @ Fort Canning Hill - Introduces Luxurious Spring 2018 7-Course Dinner Menu

Nestled amidst the lush greenery of Fort Canning is Lewin Terrace, a Japanese-French fusion restaurant which is housed in a gorgeous colonial-style bungalow. Helmed by a talented team of culinary professionals which includes Director Mr. Kosuke Shima and Chef de Cuisine Hiroyuki Shinkai, Lewin Terrace rolls out a luxurious 7-course dinner menu with beautifully-crafted Japanese-French fusion dishes to present flavours of Japanese Spring. Amidst the tranquil environment of Lewin Terrace, the dining experience is further heightened with Jazz Nights at Lewin Terrace, bringing guests the best of both worlds.

Bread & Yuzu Butter 4/5

To kickstart the sumptuous dinner, some fluffy freshly-baked bread were served with generous lashings of creamy yuzu butter. WIth a fine balance of the subtle tangy yuzu and sweet flavour of the spread, the bread & butter served is a simple yet well-thought starter.

Seabream Carpaccio 4/5

The first course was an appetizer of Seabream Carpaccio that comes beautifully plated akin to a vibrant garden on a plate with sakura peel, dashi jelly, and "Amazu" marinated carrot. The latter ingredients lent a refreshing tangy flavour and a crunchy texture to the softer and more tender seabream, playing out a harmony of flavours and textures with a presentation that is also pleasing to the eyes.

Foie Gras Confit with Fig Chutney 3.8/5

The second course was an appetizer of Foie Gras Confit with Fig Chutney and Spice Bread at the side. The fig chutney helps to balance the rich and creamy foie gras confit, while the spice bread adds a stronger flavour with lingering edging notes of the sharp spice fragrance that just cuts through the dish.

Le Poisson 4.2/5

Le Poisson features lobster meat with mushrooms, risoni, topped with lobster white wine sauce and coconut foam. The lobster meat is buttery and succulent, while the white wine sauce adds a subtle sweetness to the savoury components of the dish with a coconut fragrance from the coconut foam.

Le Viande 4.5/5

The star highlight would be the Le Viande which features smoked Japanese wagyu with seasonal Japanese vegetables, pomegranate puree and red wine cream sauce. While the well-seasoned smoked wagyu meat boasts an extremely succulent texture, the red wine cream sauce elevates its taste with another dimension of flavour, as it adds a delicate sweetness to the meat. It is complemented by seasonal vegetable at the sides for a favourable crunch to the dish.

Matcha Parfait 4.2/5

For desserts, we had the Matcha Parfait which that comes in intricate strips of matcha ice cream, 'Warabi" Mochi, Chocolate crumble and drizzled with hot chocolate sauce. While the matcha ice cream has an authentic bitter sweetness, the chocolate sauce has a more bitter taste to it, which helps balance the overall flavour of the dish. Together with the chewy warabi mochi and crunchy chocolate crumble, all the elements simply come together to form a well-balanced sweet ending to a wonderful meal.

The mouthwatering dishes from the Spring Menu were executed brilliantly, with every aspects of the dishes in line with the theme of Spring and entwining flawlessly with one another, perfect to indulge in on a nights out. The ambience at Lewin Terrace is also fantastic for a date, celebration of special occasions and private events. With Jazz nights that happen fortnightly on certain days of the month, it is truly a dining experience like no other.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1100pm
(Closed on Mon)

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]

Cheek by Jowl @ Boon Tat Street - Modern Australian Cuisine, 5 Courses Dinner At $88

Opened 11 months ago, Cheek by Jowl has been in my radar for a while. I finally get the chance to visit the modern Australian restaurant lead by the husband and wife team - Head Chef Rishi Naleendra and GM Manuela Toniolo, known for their original creations imbued with multi-cultural influences and the use of natural, sustainable ingredients.

Baby Potato 3.5/5

For my visit, I had the Chef's dinner menu ($88) which consists of snacks and 5 courses. The Baby Potato is rest on top of mushroom crumb and cocoa, complemented with the chive dressing. A delightful snack which gives a glimpse of chef's bold combination.

Chicken Liver Parfait Cigar and Date Jam 4.2/5

One of my favourite snacks is the Chicken Liver Parfait Cigar and Date Jam. An interesting and playful concept to enjoy the chicken liver parfait. The sweetness of the date jam provided an additional enjoyment to the dish.

Quail Egg Wrapped in Kataifi Pastry with Togarashi Seasoning 3.8/5

The Quail Egg Wrapped in Kataifi Pasty with Togarashi Seasoning looks like an egg in a bird nest isn't it? In my wildest imagination, i would never expect a simple quail egg can turn into such an beautiful dish.

Coffin Bay Oyster, Smoked Tomato Granita 4.5/5

Chef Rishi has managed to surprise me again with the combination of smoked tomato granita with Coffin Bay Oyster. I have never expect oyster can be enjoyed in this way. The smokiness and sweetness of the smoked tomato granita complemented the fresh oyster excellently.

Smoked Mackerel 4.8/5

It is very interesting to know that Chef Rishi conceptualized his dish from vegetables before working on the protein to go with them. Appearance wise, the Smoked Mackerel ($22) seems like an ordinary dish but it turned out to be a combination that I have not tried before. The smoked mackerel together with the horseradish and green pea juice was well balanced and executed for a harmony enjoyment. The pickled cucumber provided the tang for a refreshing touch.

Raw Beef Salad 4.2/5

Another bold combination that worked wonderfully is the Raw Beef Salad ($22). The dry aged wagyu is tossed with kohlrabi and kimchi, before being dressed in cured egg yolk. If you are not into raw beef you can't even tell if you are blind folded with its rich flavours.

Lamb Shoulder 4.2/5

The Lamb Shoulder ($38) was so soft that it melted in the mouth. Marinated in spices, there wasn't any traces of gaminess. It even comes with baked pumpkin and cavolo nero. What hit me in delight with each bite of the lamb is the black olive, which is an unique element to pair with the meat.

Roasted Scallops 4/5

I was privileged to try the new Roasted Scallops dish which composed of scallops, corn puree with miso, pickled and raw turnips, dressed in a fermented prawn sauce. Feremented prawn sauce in western fare, there is something rather bold. It was not overpowering but work harmoniously with the ingredients.

Coconut 3.5/5

Moving on to the dessert, we started with the ever popular Coconut ($15) which consists of laksa leaf ice cream, pomelo and green chilli. The concept is definitely very refreshing. Unfortunately it did not manage to deliver the wow factor that I was eagerly anticipating.

Honeydew Melon 4.8/5

I would highly recommend the Honeydew Melon ($15). The Italian cream cheese is topped with pickled rind and caraway. Not to forget the scoop of honeydew melon ice cream that is extremely refreshing. A very well thought dish that has every components coming together for a lovely night.

I have to say I am really impressed with the food at Cheek by Jowl. Besides the beautifully plated dishes, I enjoyed the element of surprises in each dish with the bold creations using multi-cultural flavours.

Noted: This is an invited tasting.


Cheek By Jowl
21 Boon Tat Street
Singapore 069620
Tel: +65 62211911
Facebook
Website
Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street and turn left onto Telok Ayer Street. Walk down Telok Ayer street and then turn left onto Boon Tat Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. At the junction of Telok Ayer Street and Boon Tat Street, turn right. Walk to destination. Journey time about 10 minutes. [Map]