Sushi Kyuu @ Orchard Plaza - 20-Course Omakase At $99 Promotional Price (U.P. $129++) For 1st Seating

Sushi Kyuu, located at Orchard Plaza, is a new omakase restaurant concept under the same group as the four-time Michelin Plate awardee between 2018-2022, Kappo Shunsui. Serving high quality seasonal ingredients is what Sushi Kyuu is all about, flown in from Toyosu, Japan. Diners can choose between two omakase course menus - the Omakase ($129++) or Premium Omakase ($159++) that offers 2-3 more courses, including a luscious uni roll.

We had the Omakase ($129++), with a total of 20 courses on the menu. The menu line-up features 10 pieces of Sushi and a Maki, and in between are courses such as sashimi, soup and dessert.

Akimo 4/5

For a start, we had a very yummy savoury Akimo made with Monkfish Liver, drizzled with citrusy ponzu sauce.

Dashi Soup 3/5

Sashimi 4.2/5

After cleansing our palate with a light Dashi Soup, we had the Sashimi course showcasing Shark Skin Flounder, Scallop and French Mackerel. The scallop was plump and had an almost creamy texture.

Hirame 4.2/5

Ika 4/5

Kinmedai 4.5/5

Mekajiki 4/5

What followed consecutively were 4 sushi -Hirame, Ika, Kinmedai and Mekajiki

Chawanmushi with Wakame 4/5

Next was Chawanmushi with Wakame, which is also one of my favourite courses of the night. The flavour of the wakame worked surprisingly well with the egg layer.

Buri 4.5/5

Amami-zuke 4.5/5

Chu-toro 4.2/5

Another 3 sushi were served - Buri, Akami-zuke and Chu-toro. I really enjoyed the Akami-zuke in particular. I learnt that the tuna's belly has a red section named akami, and when marinated in shoyu, it is named "zuke". The shoyu-infused tuna definitely had a much more flavour profile to it.

Unagi Sandwich 4.5/5

An interesting course Unagi Sandwich. Though its presentation was a tad flimsy, the combination of aburi unagi, plump sushi rice and roasted nori was just mouthwatering good.

Satsumaage 4.8/5

Next is Sushi Kyuu's homemade Satsumaage, a homely dish that is the tastiest fish cake I have ever had.

O-Toro 4.5/5

Aji 4.5/5

The last 2 sushi we had was O-Toro, an all-time favourite, and Aji.

Maki Roll 3.8/5

The Maki Roll could have been better if not for the over dose of shoyu.

Seasonal Pickles 3/5

Overflowing Ikura Rice Bowl 3.5/5

After Seasonal Pickles, a much anticipated Overflowing Ikura Rice Bowl was served, with an accompanying bowl of comforting Miso Soup. Despite the overloading amount of Ikura, the rice bowl did not become overly saltish but rather moreish instead.

Mochi 3/5

As Chinese New Year is approaching, Sushi Kyuu keeps the tradition going and served us homemade Mochi, with red bean paste and kinako.

The menus change with the season's offerings. Sushi Kyuu is currently offering the Omakase menu at a promotional price of $99 (UP $129++) for a limited time only, which is available only at the 5:30pm or 6pm seatings (not available for the 8:15pm seating).

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.


Sushi Kyuu
Orchard Plaza
150 Orchard Road
#03-55
Singapore 238841
Tel: +65 88764733
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 6pm (1st Seating), 814pm (2nd Seating)
(Closed on Mon)

Direction:
1) Alight at Somerset MRT Station. Take Exit D. Walk to traffic junction of Orchard Road and Killiney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Ben Fatto 95 @ Paya Lebar Crescent - A Pasta Discovery Private Dining Experience

So far the private dining places I have visited are mostly serving Peranakan dishes. For a change, we decided to check out Ben Fatto 95, a new player in the scene focus on homemade pasta. Ben Fatto 95 is helmed by Chef Yum Hwa, who showcases a variety of freshly made pastas to his guests coupled with his story in discovering the different pastas around the world.

Sottaceti 3/5

Our dinner started with some homemade pickles to whet up the appetite.

Sushi de Chianti 4.2/5

The Steak Tartare is hand chopped using the the skirt cut instead of the usual filet mignon or tenderloin. The effort can be tasted in the tenderness. The seasoning was also spot on with the used of Italian fish sauce and olive oil.

Tortelli 4.2/5

First up is the Tortelli is the pasta sheet is made using soft wheat flour and shaped by mattarello (rolling pin). The parcels are filled with garlic ricotta and sealed by hand. The addition of garlic helps to cut through the creaminess with a soft innard. This is complemented by the fresh tomato sauce and finished with parmegiano reggiano. This is really good but the portion is a little small after all the anticipation.

Cappellacci 4.5/5

I love the shape of the Cappellacci. Though it is said to be shaped like a nun's habit, I thought it looks more like golden ingot. The prized ingredient is the culatello, one of the most prized salumi in Italy that is stuffed inside the cappellacci. Chef Yum Hwa has hand carried this back from Italy. This is paired with a cheesy cream based sauce which smartly balanced the intensity of the salumi.

What makes Ben Fatto 95 private dining experience different from the rest is the hands on experience. Besides the education on the different forms of pasta, guest will get a chance to roll their own pasta too.

Cresc' Tajat 4.2/5

The next pasta is named and inspired by Pastaio David. Shaped like a leaf is the Cresc' Tajat pasta. It is a form of short pasta from Le Marche made with polenta and wheat flour, cut using a bicicletta and folded by hand. It is then cooked with clams and legumes. Finished with a pancetta gremolata and garlic oil. I like how the pasta catches the sauce, allowing everything to come together in one bite on top of its al dente texture.

Tagliolini all' Uovo 4.5/5

The last pasta dish is Tagliolini all' Uovo. The long egg pasta is cut using a chitarra (traditional cutting utensil). It is then cooked with snapper and zucchini in a shellfish broth. The bite of the pasta and its flavour are more familiar to the Asian's palate which we can find an association with. It is like have a plate of stir fried egg noodles.

Torta della Nonna 3/5

Wrapping up our dinner is the Torta della Nonna, a classic lemon and custard filling encased in a homemade pastry crust. It is then topped with pine nuts and dusted with powdered sugar. I personally thought the lemon tart can be more sour.

We pay $90 per pax for 7 courses. It is definitely a different form of private dining I have attended so far. It is an educational journey into the world of pasta. I really appreciate the experience. However I think the flow and portion of the dishes can be fine tuned, as some of us find the waiting time in between courses are a bit long and most of us left the place feeling not full.


Ben Fatto 95
Paya Lebar Crescent
Website
Nearest station: Tai Seng (CC Line)

Wuerstelstand @ 7 Stars Coffeeshop (Dover Crescent) - The Last Sausage Kiosk Before The Equator

It is rare to find an "Ang Mo" running a food stall and it is even rarer to find an "Ang Mo" selling sausages. Erich's Wuerstelstand used to be located in Chinatown. Many fans of its sausages were disappointed when he decided to call it a day. However this was temporary, Enrich decides to reopen the stall at a new location, moving into a coffeeshop at Dover Crescent.

Sausages Snack Platter 4/5

We started with the Sausages Snack Platter ($16) to have a bit of everything. It comes with 4 different types of grilled German sausages with condiments, sauerkraut, pickled chilli and pickles. It is understand that Enrick does not made his own sausages but this is supplied by a German company that produces quality pork sausages.

By the way, Wuerstelstand only sells pork sausages. There is no chicken or beef sausages here. However he offers a variety of pork sausages. For our snack platter, we had Bockwurst - no cheese smoked pork sausage, Kaesekrainer - smoked pork sausage with cheese, Bratwurst - traditional grilled german pork sausage and Spicy Chorizo - spanish style with paprika. My favourite is the Kaesekrainer with its oozing cheese in between and hint of smokiness.

Sauerkraut, Pickled Chilli and Pickles 4.5/5

The snack platter also comes with Sauerkraut, Pickled Chilli and Pickles. I really applaud the thought from the chef. While I think most people may not appreciate it but I love it. This is probably how we can experience the authentic way of appreciating Austrian cuisine.

Meatloaf Sandwich 4.2/5

While browsing the menu, I noticed an item that I have not tired or even seen in Singapore before, the Meatloaf Sandwich ($5). Three thickly sliced grilled meatloaf is sandwiched between a crispy bun. It is then dressed with mustard and tomato sauce. The crispy bun maybe a bit hard for some but I enjoyed the chewy bite. Paired with the grilled meatloaf which tasted somewhat like luncheon meat, it complemented excellent with crispy bun.

Wuerstelstand
7 Stars Coffeeshop
Blk 28 Dover Crescent
#01-97
Singapore 130028
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Nearest MRT: Buona Vista (CC Line, EW Line), Dover (EW Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Buona Vista MRT station. Take Exit D. Walk to bus stop opposite Buona Vista MRT station (Stop ID 11369). Take bus number 74 or 196. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Dover MRT station. Take Exit B. Walk to bus stop at Dover MRT station (Stop ID 19039). Take bus number 14, 74 and 166. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]