Jimoto Dining @ Joo Chiat - Authentic And Great Value Omakase Experience In The Eastern Neighbourhood

Nestled in the quaint neighbourhood of Joo Chiat is an authentic Japanese omakase restaurant - Jimoto Dining with Tokyo-born head chef Takahiro Sato at its helm. Opening its doors to eager diners from March 2019 onwards, Jimoto Dining rolls out a well-curated menu which goes beyond the sushi counter to showcase a variety of traditional Japanese cooking styles. Diners can expect four great value Omakase options from as low as $55+ per person, as well as a daily rotating selection of a la carte dishes, which includes a limited serving of A4 Miyazaki Wagyu Ribeye (from $98+).

All Omakase courses will consist of an appetiser, sushi and dish of the day from the hot kitchen. While the affordable five-course Toki ($55+) offers a quick dinner fix for those seeking a light meal and is served only from 6 to 7pm, the other three options are available for seven-courses - the introductory Sanpuru ($68+), innovative Kakushin ($98+) and the premium Zeitaku ($128+). We got an opportunity to try the premium Zeitaku, which will include a sashimi course.

Century Egg Tofu 4/5

The appetiser - Century Egg Tofu comes in soft tofu served in a homemade sauce of sake, mirin and shoyu. The delicate serving is then topped with chopped up century egg, ebiko and spring onions for an added crunch. Pair the dish with the Saito Yuzu Hikari (7% ABV) - a sweet sparkling sake made from Koshihikari rice in Kyoto, with delicate citrus notes.

Sashimi course 4.5/5

The Sashimi course changes daily depending on the type of fish Chef Takahiro sources from the market. We got to try the Tai (Snapper), Shime Saba (marinated mackerel), and Yellow Tail (Hamachi) for the sashimi course. Pair the fresh sashimi with the Saito Super Premium Junmai Daiginjo (14.5% ABV), a premium sake made with Yamada-Nishiki rice in Kyoto, with rich flavours and an elegant fruity aroma.

Snow Crab in Dashi Broth 4/5

For the simmered dish course, we were served the Snow Crab in Dashi Broth. It is blanched and then soaked in cold water to retain the natural sweetness and texture. It is simmered shortly in a dashi stock that has been boiled way for 3-4 hours with white radish to bring out a subtle refreshing sweetness. The light touch of yuzu zest adds a tang to the dish. Pair it with the Saito Dry Sake (13.5% ABV) - a light bodied sake made from Koshihikari rice in Kyoto, with a clean, dry and moderate umami flavour.

Grilled Salmon 4.2/5

The butter shoyu, Mirin sauce and lemon add a salty, sweet and sour combination of taste to the nicely Grilled Salmon. The tender grilled salmon was particularly enjoyable with a melt-in-the-mouth-consistency. The dish is paired with enoki mushroom and cherry tomatoes. Pair it with the Gansanryu Kisaragi Daigingo (17.5% ABV) - made from Dewa-sansan varietal rice in Yamagata Prefecture, with fresh pear, melon and peach aroma.

Sushi course 4.2/5

The sushi course is served with different sushi, depending on what Chef Takahiro sources from the market daily as well. Apart from the freshly marinated and sliced seafood, the rice used is a highlight as well. Specially made with akazu (red vinegar), it brings a rich umami flavour to the edomae-style sushi. Pair the fresh sashimi with the Saito Super Premium Junmai Daiginjo (14.5% ABV), a premium sake made with Yamada-Nishiki rice in Kyoto, with rich flavours and an elegant fruity aroma.

Meticulously scored by Chef Takhiro before serving, the Sumi ika (squid) has a fresh, chewy texture. A shiso (perilla) leaf sits between the sumi ika and the sushi rice, which presents a creamy mouthfeel.

The Maguro (bluefin) is blanched on the side and served with a smear of shoyu and mustard for flavour.

The Aji (Horse Mackerel) is served with ginger mirin to bring out the delicate, sweet flavours of the fish.

The Hamachi (Yellowtail) is paired with yuzu kosho, made from fermented chilli, peppers, yuzu peel and salt, which complements the rich, buttery flavour of the Hamachi well.

Ikura, Uni and Tonburi Rice Bowl 4.2/5

Arriving in a mini Ikura, Uni and Tonburi Rice Bowl, the smooth, creamy uni is particularly enjoyable with a briny ocean taste. The globules of ikura and tonburi present a popping sensation like caviar and tang to the dish. Mix it all in with the pearly sushi rice for an umami bowl of freshness.

Blueberry Cheesecake 4/5

End the omakase experience on a sweet note with a light dessert - Blueberry Cheesecake, which goes well with a luscious sweet wine, Château de Fayolle Saussignac.

Photos and words 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.


Jimoto Dining
325 Joo Chiat Road
Singapore 427582
Tel: +65 62233397
Facebook
Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Sat: 6pm – 11pm
Sunday: 6pm – 10pm
(Closed on Mon)

Directions: 
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

KARA Cafe & Dessert Bar @ Bukit Timah Road - Cafe By Sogurt With Grain Bowls, Pastas, Grilled Toasties And Mochi Waffles With Froyo

Situated along Bukit Timah Road, KARA Cafe & Dessert Bar is the latest f&b concept under frozen yogurt chain Sogurt. Apart from serving frozen yogurt, the cafe has an extensive savoury menu of grain bowls, pastas, salads and grilled cheese toasties, as well as their signature homemade mochi waffles.

Pork Belly Miso 3.8/5

The hearty grain bowls are combined with unusual flavours for an explosion of taste. Diners can opt for the Garlic Japanese Rice or Quinoa Salad (+$3) as their choice of grain base.

The Pork Belly Miso ($16) is a ramen-inspired dish with kakuni braised pork belly, soft egg, ramen crisps, cucumber edamame salad, miso cream and nori. While the braised pork belly is tender with a good proportion of meat and fats, the complimenting ramen crisps add a nice crunch to the dish which we particularly enjoyed.

Beef Larb Fish Bowl 3.8/5

Taking inspiration from cuisines of Northern Thailand, the Beef Larb Rice Bowl ($18) features a bowl of minced beef cooked in a spicy lime and fish sauce marinate, and crowned with a luscious cured egg yolk.

Aburi Mentaiko Salmon 3.5/5

The Aburi Mentaiko Salmon ($16) comes with cooked salmon flakes, mentaiko, mayonnaise, mozzarella, furikake, and soft onsen egg. The dish was extremely creamy, with some bite from the cooked salmon embedded within the mayonnaise and mozzarella mix on a bed of Japanese rice.

Pepperoni Pizzazz 4/5

We opted for the Pepperoni Pizzazz ($11.50) from the Grilled Toasties selection. Spinning a unique twist on the grilled cheese toastie, the dish is a combination of both pizza and grilled cheese toasts - featuring a mouthwatering stack loaded with melty, ozzy cheese, savoury pepperoni salami slices to compliment the cheesiness. Together with marina herb sauce, garlic and basil sandwiched in between crispy toasted sourdough.

Okonomiyaki Truffe Tots 4/5

The Okomiyaki Truffle Tots ($12) comes in a generous portion of tater tots doused in an umami okonomiyaki sauce. These crispy deep fried pieces are extremely addictive.

Matcha Berry 4/5

The highlight is their homemade Mochi Waffles with Froyo. We opted for the Matcha Berry ($12.50) mochi waffles with dark chocolate softie swirl, caco nib sable, cookie crumble, and fresh fruits drizzled in matcha sauce. Different from the usual crispy waffles, the one here boasts a soft chewy texture, paired with a light, refreshing dark chocolate froyo.

Photos and words 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.


Kara Cafe & Dessert Bar By Sogurt
617 Bukit Timah Road
Singapore 269718
Tel: +65 64688940
Facebook
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 1030am - 10pm

Direction: 
1) Alight at Tan Kah Kee MRT station. Take Exit A. Turn right and walk down Bukit Timah Road. Walk to destination. Journey time about 5 minutes. [Map]

Minka @ OxleyTower - New Japanese Restaurant Offering Rice Bowls From $13 Onwards For Lunch

Minka at Oxley Tower is a cosy Kaisendon restaurant that has recently took over The Timmis. A challenging spot to be I would say, given that I was just at The Timmis barely one and a half year ago in 2017. Its neighbors are now different too.

Omakase at night, the lunch menu is fairly straight forward. For lunch, you can choose from a selection of rice bowls, from $13 onwards for a mini Sashimi Bowl to $39 for a Premium Sashimi Rice Bowl, served with a complimentary bowl of miso soup. I was tempted to have the latter but I went for their specialty instead - Seafood Rice Bowl with Seafood Soup ($29). There is a cute illustration on the table, guiding you on how to consume this dish. So traditionally, the seafood soup will be served towards the end of your meal when you have finished all the raw fish, and from there pour the piping hot soup into the bowl to mix with the remaining rice and enjoy that comforting warmth in your tummy.

Premium Seafood Rice Bowl 3/5

From the illustration, I was expecting my rice bowl to have more variety of seafood actually, instead of just fish. The Negitoro was my favourite in the bowl because it adds much of the fats and sweetness into it, which brought back fond memories of the bowl I had at Koji. Other than that, I feel there was a lack of plumpness and sweetness in my kaisendo.

I finished my meal with the seafood soup. The soup was all right but could definitely be sweeter as it tasted more like just fish soup.

River Eel Rice Bowl 3/5

We also had a River Eel Rice Bowl ($24) with an Onsen Egg ($2.50). For that price, our expectations were definitely high. The eel tasted quite tender and flavourful, though too 'boney'. Overall, the quality of both the fish and even the egg could be better for this pricing.

Ice Cream 3.5/5

Rounding off our meals were their Green Tea and Black Sesame ice creams. Both were quite rich in flavour, especially the latter.

Words and photos 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.


Minka
Oxley Tower
138 Robinson Road
#01-06
Singapore 068906
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit F. Turn left onto Robinson Road. Walk down Robinson Road. Walk to destination. Journey time about 8 minutes. [Map]

Baba Chews Bar and Eatery @ Hotel Indigo Katong - Taking Asian Inspired Cuisine To The Next Level

Change is for the better and indeed Baba Chews Bar and Eatery at Hotel Indigo Katong has done just that. The restaurant has embarked on a new chapter, adding new Asian-inspired creations, combining Asian flavours with western gastronomy to its popular Peranakan menu.

Quinoa Salad 3.5/5

We started with the light and healthy Quinoa Salad ($17) which consists of a quinoa, feta cheese crumble, cucumber, beetroot, pomegranate, avocado, sunflower seeds, almond flake and micro cress. The lemon dressing gives it a zesty touch for a refreshing finish.

Otah Yu Tiao 4/5

Otah Yu Tiao ($12) sounds gimmicky to me. However I was totally wrong when it was put into a taste test. The combination of sandwiching the homemade otah in between the charcoal dough fritter actually works for me. It is definitely a welcome light snack to whet up the appetite.

Peranakan Pulled Pork Burger 4.2/5

An interesting Asian take of the burger is the Peranakan Pulled Pork Burger ($20). Instead of the usual beef patty, it is replaced with Iberico pulled pork cooked pongteh style, which is braised in fermented soybean sauce. It also comes with caramelised onions and cucumber with fries at the side. What impressed me is the softness of the bun that goes really well with the flavourful pulled pork.

Chicken Rendang Lasagna 4.2/5

The Chicken Rendang Lasagne ($18) may look rather unappetising but it turned out the opposite. It has never occurred to me that the rendang sauce can work so well with the lasagna giving the traditional Western fare a delicious face lift.

Barbecued US Pork Ribs 4/5

The Barbecued US Pork Ribs ($30) did not bring the same excitement I get from the more Asian flavours influenced dishes but the St. Louise spare ribs with homemade barbecue glaze is so tender that it fell off the bone with ease. It also comes with fries and coleslaw.

Laksa Salmon 4/5

Similar to the Chicken Rendang Lasagne, the Laksa Salmon is given an Asian twist by pairing a local sauce to the Western fare. The light laksa complements the salmon excellent, giving the dish a whole new dimension. It also comes with sauteed Asian greens and crispy beancurd puff.

Chilli Crab Tagliatelle 4.5/5

The dish that stole my heart goes to the Chilli Crab Tagliatelle ($20). Many restaurants have done this dish but it always turned out to be on the sweet side. I applauded the chef for getting the signature chilli crab sauce spot on with the right balance of spiciness and sweetness. Completing the dish, it comes with tempura soft shell crab, sous vide egg and fresh cilantro.

XO Pork Belly Char Siew Rice Bowl 4.2/5

A homely and comforting dish on the menu is the XO Pork Belly Char Siew Rice Bowl ($19). The rice bowl comes with homemade pork belly char siew, egg sunny-side up, fragrant Hainanese 'oil' rice and premium XO sauce. I personally do not think there is a need for the XO sauce and plain steamed rice will do as the rich flavours of the char siew sort of overpowered the other flavours. I am not complaining but a pity to see the effort goes to waste if it didn't help to create the harmony.

Baba's Chendol 4.2/5

For dessert, I decided to have the Baba's Chendol ($10). I have mixed opinions with the dessert. We are told that it is supposed to be eaten with chopsticks because the homemade pandan jello is purposely made into long noodle strand. I think it is a bit gimmicky and I also observe other diners ended up using the spoon for the dessert as the jello is toso slippy to be picked up by the chopsticks. However I applauded the idea of the red bean mousse which infused with the fresh coconut milk and gula melaka as the shaved ice melted, bringing the different characteristic of a bowl of chendol together.

Overall I have enjoyed the new Asian inspired cuisine by Baba Chews. It has kept the food familiar but yet added excitement with new tasty twists, by coming Asian flavours with a western approach. Now the expanded menu allows Baba Chews to cater for a wider group of diners.

Note: This is an invited tasting.


Baba Chews Bar & Eatery
Hotel Indigo
86 East Coast Road
#01-01
Singapore 428788
Tel: +65 67232025
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Sun-Thu: 630am - 11pm
Fri-Sat: 630am - 12midnight

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

Kogane Yama @ Bugis Junction - Introduces 9 New Donburi Delights With Nothing Above $15

Started out in June 2017 with a tendon specialist concept offering customisable tendon bowls, Kogane Yama @ Bugis Junction launched an expanded selection of 9 enticing new donburi showcasing an even wider array of choices to cater to diners' different preferences. Following its revamped menu in Oct, the restaurant has also made price adjustments to its items to keep the tab affordable for customers without compromising on quality - with everything below $15!

The donburi start from only $9.90 each, while the ever-popular tendon bowls see a 15% reduction in price; the Vegetable Bowl now costs $9.80, and the Mixed Bowl with prawns and chicken costs $13.80. If you're wondering anything changed, rest assured that the quality and portion of ingredients in each bowl still remain the same.

Unagi Avocado Don 3.8/5

The all-time favourite Japanese eel makes its first appearance on the menu in the form of a Unagi Avocado Don ($14.90). Tender slices of grilled unagi in sweet-savoury sauce paired with buttery soft avocado which sits atop a mound of sushi rice. Mix in the onsen egg to release its molten yolk, and this sets a well-primed contender for the best-selling position.

Gyu Don 4/5

One of the best-selling bowls from the previous menu is the Gyu Don ($13.90). It features tender, perfectly seasoned wagyu beef slices, garlic chips and onsen egg. A foolproof combination with the runny egg to moisten the rice and meat to further enhance its richness.

Bara Chirashi Don 4.2/5

One of the must-have donburi here is the Bara Chirashi Don ($14.90). A classic bowl of assorted diced raw salmon, tuna, swordfish, surf clam, steamed prawn, ikura (salmon roe), tobiko (flying fish roe), cucumber and tamago (Japanese omelette) on a bed of sushi rice. Add on $1 for a whiff of fragrant truffle oil as you dig into the heap of fresh seafood goodness.

Aburi Salmon Mentai Don 4/5

Another highlight is the Aburi Salmon Mentai Don ($11.90) which features generous cubes of half-grilled salmon, cucumber and tamago blanketed in torched mentaiko (cod roe) mayonnaise sauce which adds an flavour oomph to the dish without being overwhelming. The bowl is garnished with tobiko and tempura crumbs for added texture.

Chawanmushi 3.8/5

If you're still feeling hungry, there are a variety of side dishes to choose from. This umami-packed Chawanmushi ($2) boasts a silky smooth texture for the steamed egg custard, with ingredients such as prawns, kamaboko steamed fish cake and shiitake mushrooms.

Other donburi options include the Salmon Ikura Don ($13.90), Salmon Teriyaki Don ($11.90), Unagi Tugi Don ($13.90), Katsu Don with Chicken ($9.90) or Pork ($10.90), Pork Belly Shogayaki Don ($10.90), Tori Karaage Don ($9.90). The tendon bowls remain as its signature attraction with its customisable bowls concept, where diners can choose the meat, base and tentsuyu sauce to their liking. With hearty, delicious Japanese bowls, that deliver on both quality and affordability with a wide variety of options to choose from, this homegrown restaurant brand is bound to be a hit among diners.

Photos and words 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.


Kogane Yama
Bugis Junction
200 Victoria Street
#02-50
Singapore 188021
Facebook
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Sun-Thu: 11am -10pm
Fri-Sat: 11am - 11pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Bao Makers @ Jiak Chuan Road - Celebrates 3rd Anniversary With A Newer And Even More Extensive Menu

Having relocated to the hip enclave of Jiak Chuan Road from its previous venue at Jalan Besah in November last year, Singapore's pioneer Bao concept restaurant, Bao Makers released a refreshed menu with an even wider array of exciting items in conjunction with their upcoming 3rd anniversary. Established in 2015, Bao Makers pride themselves in their specialisation of delectable open-faced buns, infusing local elements into this delicacy inspired by the traditional kong bak bao.

Crabmeat Beancurd 4.2/5

Starting off with the appetisers, we had the Crabmeat Beancurd with Century Egg Sauce ($5.80). Featuring a silky smooth beancurd tofu with refreshing shredded crabmeat embedded within, it comes with a rich century egg sauce which packs a sharp spicy tinge to further liven up the flavour. The finishing touches of chopped century egg albumen and tobiko contribute another textural dimension to the dish, displaying an excellent interplay of flavours and textures.

Salmon Mentaiko Roll 3.8/5

The Salmon Mentaiko Roll ($16.80) features a maki rolls wrapped around crabsticks and crunchy cucumber pieces, before being topped with blow-torched salmon and drenched in a rich pool mentaiko sauce and generous tobiko atop.

Chilli Crab Bao 4.5/5, Fried Salted Egg Chicken Bao 4.2/5, Salmon Mentaiko Bao 4/5

The highlight would be their signature baos - fluffy mantous pan-fried slightly crisp exterior, loaded with generous servings of chilli crab meat or salted egg chicken were absolutely delicious. My favourite is the Chilli Crab Bao with chunks of fresh chilli crab meat packed with addictive spicy notes admist the meat's natural sweetness.

The Salmon Mentaiko Bao came with the option of steamed bao. Sandwiched in between these soft fluffy buns was a piece of fried crispy salmon slathered with a layer of rich mentaiko sauce and a slice of cheese atop.

Teriyaki Beef Steak 4.2/5

To cater to the greater lunch-time and after-office crowds, Bao Makers further spruce up their menu by offering a variety of Japanese rice bowls and sharing plates as well, apart from their signature baos. For the lunch-goes, tuck into their Teriyaki Beef Steak Bowl ($17.80). Generous slices of pan-seared Australian striploin coated with a savoury sweet house blend teriyaki sauce lay atop a bowl of fluffy Japanese rice, and is further topped with a runny onsen egg that soaks up all the elements in the dish in perfect golden goodness.

Kecap Manis Chicken 3.5/5

Next come the sharing plates which are available on the dinner menu. The Kecap Manis Chicken ($8.80) features deep fried chicken cubes slathered in kecap manis marinate and pepper, which rendered the chicken cubes a tad too salty. While the sauce was overwhelming in terms of flavour, the chicken was executed well.

Cheese Burger Spring Roll 4/5

Bao Makers introduces the Sharing Plates concept for dinner patrons, where diners can relish in a diversity of dishes with groups of friends or family. Reminiscent of the classic cheese burger, the Cheese Burger Spring Roll ($9.80) comes in the form of crispy fried spring rolls instead of burger buns. This rendition is no less satisfying as the richly flavorous fillings of minced beef and cheese taste almost like the real cheese burger.

Cookie Bomb 4/5

End the meal on a sweet note with the restaurant's perennial favourite dessert of the Cookie Bomb ($7.50) which features the perfect combination of hot and cold with the cold creamy vanilla ice cream atop a warm soft baked cookie dough base filled with chocolate chips within.

Black Sesame Ice Cream 4/5

With 3 ice cream options on the menu, we went with the Black Sesame ice cream, which was smooth and creamy with a rich roasted nutty fragrance.

Singapore's Latte Peng 4/5

Opt for the Singapore's Latte Peng to quench your thirst after feasting on the rich flavoursome dishes. The fragrant iced latte comes with homemade espresso jelly. The sweetness of the jelly complement the bitterness of the latte to achieve a balance in taste.

Photos and words 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.


Bao Makers
4 Jiak Chuan Road
Singapore 089261
Tel: +65 62912330
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Jiak Chuan Road. Walk to destination. Journey time about 10 minutes. [Map]