Morita Unigoro @ Stanley Street - An Exclusive 1-for-1 Six-course Dinner at $298++

Osaka’s acclaimed uni omakase specialist Morita UNIGORO at Stanley Street launches an exclusive 1-for-1 six-course dinner at $298++, available daily for dinner until 31 July 2025. This limited-time offering presents a more accessible way to enjoy the restaurant’s premium uni-focused omakase, showcasing Hokkaido sea urchin alongside seasonal Japanese ingredients.

Duo Sashimi 4.8/5

Our first course is a sashimi dish featuring two different cuts of tuna - Chutoro and Otoro. To enhance the enjoyment of the fatty tuna, diners can pair it with the accompanying sea salt and wasabi.

New "Uniku" (Uni & Meat) 5/5

The next course is the New "Uniku" comprising Uni and Meat. The A5 Wagyu Uchimomo (top round) is slightly torched and served together with egg yolk and uni. The three ingredients seem unassociated or unrelated, but when you have them all together, the combination of flavour and texture is out of this world. It was almost heavenly, deliciously good.

Tempura Scallop with Uni 4.5/5

Following that, we were served the Tempura Scallop with Uni. The plump and juicy scallop was lightly coated in a delicate, crispy batter, perfectly complementing the creamy sweetness of the uni. A touch of roasted seaweed tied all the elements together, enhancing both the aroma and umami, making for another beautifully executed and well-balanced dish.

The highlight of the six-course dinner is the Signature Uni Hot Pot. The hot pot comes with premium ingredients, including Uni, Lobster, Clam, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly, and Vegetables.

Signature Uni Hot Pot 4.8/5

The hot pot is brought to a boil, with uni added to the broth. Parmesan and olive oil are further added to elevate the taste profile. The ingredients are top-notch quality, too. The clam was the biggest I had ever seen and eaten; it was as big as my palm. The other highlight is the melt-in-the-mouth A5 wagyu.

Uni Mixed Rice 4.2/5

To fill one's up, the last savoury course is the Uni Mixed Rice. The rice was fluffy and well-infused with the robust flavour from the uni. My only complaint is that the portion is too small. I don't understand why the restaurant is reluctant to offer a larger portion or provide diners with the option to choose a different-sized portion of rice to their preference.

Homemade Granita 3.5/5

Last but not least, we wrapped up the meal on a sweet and refreshing note. The Homemade Granita was ideal after all the richness.

To book, make reservation at https://reserve.toretaasia.com/moritaunigorosg#/


Morita Unigoro
10 Stanley Street
Singapore 068729
Tel: +65 85256553
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 2pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

Ensō Steakhouse @ CapitaGreen - Neo-Japanese and American Steakhouse with Lunch Set Menu From $58++

Ensō Steakhouse, nestled within COTU, the region's first multi-concept dining and entertainment venue, is a Neo-Japanese and American Steakhouse that marries premium American cuts with modern Japanese grill expertise. All premium cuts are aged in-house. Their new lunch set menu is now even more comprehensive, starting from a 2-course set at $58++ and a 3-course set from $68++.

Wagyu Beef Koshihikari Rice 4.5/5

Whetting our appetite was a hearty first course of Wagyu Beef Koshihikari Rice. The braised wagyu and maitake mushrooms were deeply steeped in umami, served over plump, pearly Koshihikari rice that complemented their textures and flavours. A slow-cooked egg with a sticky, creamy yolk brought it all together beautifully. I would gladly have it as a main if offered in a full portion.

Hamacho Sashimi 3.5/5

Another first course, the Hamacho Sashimi, was a refreshing contrast. To complement the lighter profile of the sashimi, the dish was elevated with shredded myoga, shiso, and a fennel salad for a slightly spicy lift, as well as crispy potato. The latter adds both texture and an extra savoury dimension.

Angus Bavette 5/5

As for mains, for dishes included in the base price of the set, the Angus Bavette (220g) is the one to go for. This loosely textured, lean cut from the cow's abdominal muscles surprised me with its depth of flavour, especially paired with a well-balanced red wine sauce. My prior memories of flank steak leaned toward blandness, but this was the complete opposite – tender and juicy, tantalising with beefy character.

Grilled Salmon Salad 3/5

If you prefer something lighter, the Grilled Salmon Salad offers a seafood alternative. It's served with mixed greens, grilled avocado, and a bright, citrusy dressing, accompanied by crispy rice that lends a pleasant crunch. However, I found the salmon slightly 'stiff', lacking the succulence I hoped for.

Wagyu Fat Crispy Fries

Wagyu Beef Mac & Cheese

Sides were indulgent and worth the calories. The thick-cut Wagyu Fat Crispy Fries were fluffy on the inside, with a savoury, golden crust. The Wagyu Beef Mac & Cheese was comforting and rich, with al dente macaroni and juicy morsels of wagyu beef.

Fuji Apple Crumble 4.5/5

Desserts were decent overall. Fuji Apple Crumble was a joyful treat featuring chunky, tender apple slices tucked beneath buttery-sweet crumbles and served warm with a scoop of Madagascan vanilla ice cream.

Raspberry Almond Tart 3.5/5

The Raspberry Almond Tart had a lovely, well-baked crust, although I wished for a more generous amount of raspberries to bring out its fruity depth more effectively.

Indeed, Ensō Steakhouse knows its beef well. Beyond the Angus Bavette, the lunch set includes other premium steak cuts, making it a solid choice for steak lovers seeking quality and value.

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.


Ensō Steakhouse
COTU
CapitaGreen
Levels 38
138 Market Street
Singapore 048946
Tel: +65 64164800
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Nearest MRT: Raffles Place (EW, NS Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit F. Walk down Cecil Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit C. Walk down Cross Street (against the flow of traffic). Walk to destination. Journey time about 8 minutes. [Map]

Sushi Muni (無二) @ International Plaza - New Kid On The Block, Offering $98 Lunch Omakase

Tucked away in International Plaza, Sushi Muni (無二) has quietly made a name for itself in just over six months since its opening. This intimate 10-seater omakase restaurant, often fully booked, has cultivated a loyal following who return time and again for Chef Chon's meticulous creations. The name 無二, meaning "one of a kind," perfectly encapsulates the restaurant's philosophy, offering diners a culinary experience marked by purity, precision and artistry.

We had the pleasure of trying their Omakase lunch, priced at $98 per person, which takes guests on a thoughtfully curated journey across multiple courses.

Umibudo Salad 3.8/5

The meal started with a refreshing Umibudo Salad. Served alongside hot green tea, the crunchy fresh seagrapes added a pleasant saltiness, balancing the light and palatable flavours of the salad.

Muzuku with Ebi Chawanmushi 3.8/5

The second course, Muzuku with Ebi Chawanmushi, showcased an interesting textural play with Japanese seaweed and minced shrimp, lightly accented by a hint of ginger. This creative take on chawanmushi was both surprising and enjoyable.

Sashimi 4/5

Next came the Sashimi course featuring Mizu Tako and Chutoro. The Mizu Tako is thinly sliced giant octopus leg, recommended to be paired with sea salt instead of the usual soy sauce, allowing its natural flavours to shine. The Chutoro was fatty, sweet and melt-in-your-mouth delicious.

Wagyu Sukishabu 4.5/5

The highlight of the meal for us was undoubtedly the Wagyu Sukishabu - Presented with great flair, the beautifully marbled Wagyu was lightly swished in broth right before our eyes, served atop a poached egg and finished with crispy sushi rice for added texture.

Tomio Miso Kuzu Somen 4/5

Following that was the Tomio Miso Kuzu Somen, served in a charming cup. Made with konjac, the somen offered a slightly crunchy texture, paired with tiny Tomio fishes in a soy milk broth that was light and refreshing.

The sushi selection featured five varieties: Shima Aji, Ama Ebi, Tachiuo, Otoro, and Uni. While the freshness was undeniable, we personally found the texture of a few pieces a tad slimy for our taste.

As a pleasant surprise, we were also served a bonus Handroll with Pickled Gourd, offering a sweet and crunchy bite. Additionally, the chef presented us with a special mackerel sushi of the day, which we found slightly fishy.

Torotakudon 4.2/5

Another standout was the Torotakudon, generously topped with fresh minced tuna and ikura, a dish that is both indulgent and straightforward

Miso Soup 3.5/5

Homemade Tamago 4/5

As we approached the end of the meal, we were served Miso Soup and an eye-catching Homemade Tamago. The tamago resembled a chiffon cake, subtly sweet and savoury with hidden layers of fish paste, shrimps and taro bits. This is such a delightful twist on tradition.

Matcha Pudding with Corn Shiratama and Hokkaido Red Bean 4/5

Dessert brought a satisfying close to the meal with the Matcha Pudding with Corn Shiratama and Hokkaido Red Bean. The handmade corn shiratama offered a wonderful mochi-like texture, while the stretchy matcha pudding and perfectly cooked red bean rounded off the dessert beautifully.

Sushi Muni offers an impressive value with their $98 lunch omakase, available Tuesday through Saturday, with two seatings daily. Choose either Sushi Omakase or the Omakase Course that we had. For dinner, guests can enjoy the elevated Muni Omakase experience for $198 per person. Whether you're a seasoned omakase enthusiast or a curious first-timer, Sushi Muni delivers an artful and memorable dining experience well worth trying.

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


Sushi Muni (無二)
International Plaza
10 Anson Road
#02-28
Singapore 079903
Tel: +65 8492 6387
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm - 10pm
Tue-Sat: 1130am - 1pm, 130pm - 3pm, 6pm - 10pm
(Closed on Sun)

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

Cafe Quenino @ Artyzen Singapore - Celebrating SG60 with Local Flavours and a Nostalgic Kaya Collaboration

In celebration of Singapore's 60th birthday, Café Quenino at Artyzen Singapore launches The Heart of SG60, a six-month culinary campaign running from May to October 2025. This gastronomic journey pays tribute to local flavours, people, and stories that define Singapore's culinary identity. Each month features guest collaborations, heritage partners, and menus that showcase Singapore's diverse food culture in a uniquely local light.

For June, Café Quenino partners with the iconic Chin Mee Chin, the beloved East Coast confectionery celebrating its 100th anniversary. For the first time, Chin Mee Chin's famed kaya is now available beyond its flagship store, thanks to this exclusive, year-long collaboration.

A must-try from the bar is the Kaya Toastini ($26), part of the campaign's Spirit of Singapore cocktail programme curated by Senior Mixologist Sathya. Served in a nostalgic kopi cup with a slice of kaya butter toast (made with kaya from Chin Mee Chin), the cocktail blends Roberto Cavalli vodka, coffee liqueur, and kopi, striking a balance between bold, bittersweet, and creamy flavours. It's a playful yet nostalgic drink that bridges the heritage of traditional mixology with modern techniques. It is a true crowd-pleaser.

Ora King Salmon Sashimi 4/5

The meal begins with Ora King Salmon Sashimi, delicately paired with chilli and black bean, which give a punchy umami lift to the buttery salmon. A squeeze of calamansi brightens the flavours even more. It was light, refreshing, and appetising.

Heirloom Tomato Salad 3.5/5

Next is the Heirloom Tomato Salad, a simple yet flavourful medley of sweet heirloom tomatoes, buffalo mozzarella, basil, and shallots, finished with a black vinegar dressing. Clean and vibrant, this dish is a palate refresher with just the right acidity to balance the richness of the main courses.

Ayam Percik 4/5

The Ayam Percik features tender chicken cooked in aromatic percik sauce paired with vibrant capsicum salsa and coconut basmati rice. The rice was a standout. It was fragrant and fluffy, garnering praise from diners. The percik sauce could be more robust and spicy to match the full-bodied profile it typically carries. A side of sambal or chilli dip would round out the dish nicely.

Hainanese Beef Brisket 4/5

As part of the collaboration, Chin Mee Chin reimagines the traditional Hainanese Beef Brisket in a modern light. The tender, slow-braised beef is paired with Café Quenino’s silky mashed potatoes, offering a comforting and creamy base. Accompanied by pickled onions and a crisp garden salad, the dish strikes a harmonious balance between nostalgic flavours and contemporary finesse—a thoughtful nod to heritage with a refreshing twist.

Kaya Mille-feuille 4.2/5

To end on a sweet note, the Kaya Mille-feuille is a nostalgic dessert that layers Chin Mee Chin's kaya, mango lychee, and coconut ice cream between crispy pastry. It evoked fond memories of childhood, reminiscent of kaya spread on cream crackers. It is a clever reinterpretation that respects tradition while adding new textures and flavours.

Café Quenino's "The Heart of SG60" series is more than just a dining experience. It's a celebration of memory, identity, and evolution. With Chin Mee Chin's heritage kaya now given a broader platform and new creative expressions, the campaign promises many more heartfelt stories and flavours in the months to come.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]