SAKEMARU Artisan Sake Hideout @ Clarke Quay - Modern Japanese Kappo-style Izakaya with Extensive Range of Exclusive Artisanal Saké

SAKEMARU Artisan Sake Hideout is an izakaya tucked along South Bridge Road, between Clarke Quay and Raffles Place MRT stations. Specialising in modern Kappo-style Japanese cuisine, the restaurant exudes a cosy ambience with options for counter seating or regular tables.

True to its name, SAKEMARU boasts an extensive selection of artisanal sakes, many of which are rare finds not typically available in other local establishments.

Chef Kudo’s Omakase 4/5

The highlight of the menu is the signature Chef Kudo’s Omakase ($150/pax), while a la carte options are also available.

Saikzuke

The omakase begins with Saikzuke, a curated appetiser platter. This includes monkfish liver delicately paired with ponzu sauce, a saucer of flavourful boiled spinach, sweet Annou potato tempura, dried horse mackerel, and a fresh cuttlefish sushi piece.

Wanmono

The Wanmono soup course features a light yet hearty turnip soup, enhanced with cod milt and garnished with green onions.

Sashimi

No omakase is complete without Sashimi, and we were treated to thick, fresh slices of tuna, sea bream, and mackerel.

Yakimono

For our Yakimono course, we were served with buttery grilled scallops, brussel sprouts, and a tender slice of fish topped with sea urchin.

Agemono

Next was the Agemono course, which consisted of three tempuras: smelt, lotus root, and tilefish. While the ingredients were fresh, we found the batter slightly bland.

Sunomono

The Sunomono course showcased snow crab, grouper, and radish pickled in sweet vinegar, further dressed in Tosazu vinegar. While refreshing, it was a little too sweet for our liking.

Gohan

The main course was Gohan, featuring grilled yellowtail served with saikyo miso claypot rice, paired with a cup of miso soup. The rice is lightly savoury, complementing the grilled fish. I particularly liked the clear miso soup that had depth.

If you are not able to finish your portion of rice, the staff can shape it into small onigiri for takeaway, ensuring nothing goes to waste.

Kanmi

The meal concluded with the Kanmi course. While I wished there was slightly more azuki filling, this traditional Japanese sweet treat of strawberry daifuku came with a juicy, sweet strawberry encased in soft mochi skin.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
Facebook
Instagram
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]

Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Peppermint @ PARKROYAL COLLECTION Marina Bay - Invites You to A Joyous Christmas Celebration

Step into a world of festive indulgence at Peppermint, where the charm of Christmas meets culinary excellence. From the moment we arrived, we were greeted by a vibrant farm-to-table salad bar featuring produce harvested from Peppermint's very own urban farm — an eco-conscious touch that set the tone for the meal.

The Seafood-On-Ice spread showcases Tiger Prawns, Clams, Mussels, Scallops and Crawfish, sure to satisfy your bellies. The Japanese section is delighted with fresh chef-sliced Sashimi including Salmon, Tuna, and Tako, alongside a colourful selection of Sushi and Maki. A rare highlight was the Seasoned Jellyfish, an exquisite find that added a unique twist to the buffet. For noodle lovers, a DIY station offers Udon and Soba with an array of condiments to help you create your perfect bowl.

The Festive Carving Station was a showstopper featuring a sumptuous array of holiday classics, such as Turkey with Chestnut Stuffing, Honey Baked Chicken Ham, and Roast Beef.

A decadent Brie Cheese Dip served inside a roasted Pumpkin, paired beautifully with Ham and Cheese Rolls, added a creative flair to the spread.

Diners seeking bold flavours will be satisfied with the rich variety of Indian dishes. A standout was the Crispy Prata Puff, which was perfectly golden and sized to complement the fragrant curries and creamy Butter Chicken.

Meanwhile, the Southeast Asian section shone with its diverse offerings, from Dry Laksa and Prawns in Collagen Broth to JB-style Curry Fish Collar with Urban Farm Eggplant. Live stations feature made-to-order Chicken Rice and Seafood Noodle Soup. We do find the chicken rice lacking in fragrance; go for the noodle soup, which is light on the palette but rich in flavour.

To satisfy our other (dessert) stomach, the dessert spread featured an enticing mix of Nonya Kueh, Christmas-themed Yule Logs, crafted cakes, petite pastries, and verrines. Ice cream lovers could indulge in four refreshing flavours, with the Mint Cucumber Sorbet emerging as our surprising favourite. This refreshing sorbet was the perfect finale to a heavy meal.

Peppermint's festive décor, adorned with elegant Christmas-themed embellishments, creates a magical atmosphere ideal for celebrating the season. Peppermint is also Halal certified. Given the popularity of the buffet, reservations are highly recommended to secure your spot.

The Festive Feast buffet is available daily for lunch and dinner, starting from $72++ per person. For more information and a detailed menu, visit https://www.panpacific.com/en/hotels-and-resorts/pr-collection-marina-bay/dining/peppermint.html

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Peppermint
PARKROYAL COLLECTION Marina Bay
6 Raffles Blvd
Level 4
Singapore 039594
Tel: +65 68451111
Facebook
Instagram
Website
Nearest MRT: Promenade MRT (CC, DT Line), Esplanade MRT (CC Line)

Opening Hours:
Lunch
Weekdays: 12pm - 2.30pm
Weekends: 12pm - 3pm

Dinner
Daily: 6.30pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]