HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Sushi Dorobo @ Bugis Cube - An Intimate 10-Seater Omakase Worth Discovering

Sushi Dorobo, a cosy 10-seater at Bugis Cube level 3, offers a quietly intimate omakase experience - the kind where the chefs interact, observe and occasionally surprise you with off-menu touches. Opened just a few months ago and run by two chefs, the restaurant keeps things simple and focused. We went for the Sushi Kage Omakase ($139) for dinner. There is also a more affordable Sushi Shiobi menu at $99.

Appetizer

The meal begins light but thoughtful, with a trio of Soramame (broad beans), Amela Tomato and Hotaru Ika (firefly squid). It’s a well-balanced opener that is refreshing, slightly briny and texturally interesting. Nothing overly complex, but a good way to ease into the meal.

Cold Dish

The Hokkaido Oyster with Yuzu Ponzu is a highlight early on. Creamy and fresh, the oyster is lifted by the citrusy dressing, while the ikura adds little bursts of salinity. Simple, clean flavours done right.

Seasonal Sashimi

We were served Kampachi, Scallop and Akami. The kampachi stood out, lightly aburi-ed for added depth and aroma. It’s a small touch, but one that shows attention to detail that elevates what could have been a standard sashimi course.

At one point, the chef brought out what looked like a long white fish, which was actually octopus. Sliced and served complimentary, the different cuts offered contrasting textures - one more tender, the other slightly crunchy. No sauce needed; the natural flavour was enough.

Chawanmushi

A comforting, familiar dish done well. The Chawanmushi is silky and light, with chunks of white fish hidden within, adding both texture and flavour. It’s simple but satisfying, the kind of dish that quietly anchors the meal.

Hirame – Flounder Sushi

Madai – Seabream

Kinmedai - Golden Eye Snapper

Engawa - Flounder Fin

Aji - Horse Mackerel

Aka Ebi + Foie Gras - Red Prawn + Foie Gras

Chutoro - Medium Fatty Tuna

Otoro + Caviar

The omakase continues with 8 pieces of Nigiri made fresh right in front of us, featuring a mix of classic and premium selections. The progression is well-paced, moving from lighter to richer flavours. Standouts include the Engawa for its smoky, fatty depth and the Aka Ebi topped with Foie Gras, which is indulgent, slightly over-the-top, but undeniably satisfying.

Temaki – Uni Handroll

A fun, slightly theatrical moment where the Uni Handroll is finished with edible gold, making it very much a “phone eats first” course. It’s rich, creamy and indulgent!

Tuna Negroni Sushi Roll

Just when we thought the meal was wrapping up, the chef served a Tuna Negroni Sushi Roll that was generously filled and more than a mouthful. Unexpected, but a satisfying addition to our already full stomachs.

Soup – Miso Soup

By this point, a hot bowl of Miso Soup feels very necessary. Warm, comforting and a good reset before dessert.

Seasalt Ice Cream, Red Meat Melon

Dessert was a pleasant surprise - Seasalt Ice Cream sandwiched in a Monaka, finished with a drop of truffle oil. It’s an unusual combination, but it works! Sweet, savoury and aromatic all at once. Paired with a slice of very sweet Red Meat Melon, it ends the meal on a clean, balanced note.

Sushi Dorobo is less about theatrics and more about delivering a quietly enjoyable omakase experience. The intimate 10-seater setting, paired with friendly and attentive chefs, creates a relaxed atmosphere that feels personal rather than formal.

While the menu leans on solid fundamentals, it’s the small surprises and thoughtful touches throughout the meal that make it memorable. It may not aim to be the most refined omakase in town, but it strikes a good balance between quality, creativity and comfort. It is a spot you’d return to for an easy, satisfying dining experience.

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


Sushi Dorobo
Bugis Cube
470 North Bridge Road
#03-17
Singapore 188735
Tel: +65 8344 2811
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Tue-Sun: 1130am - 2pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road. Turn right onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit D. Walk to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Cafe Quenino @ Artyzen Hotel Singapore - New Concept: Build Your Table The Way You Like. Any Plates, Any Combination

Set within the stylish enclave of Artyzen Singapore, Cafe Quenino introduces a refreshed dining concept that reimagines Singapore's beloved "tze char" culture in a contemporary Orchard setting. Anchored by the philosophy of "tze char comfort for today's table" and a communal format of "plates for the table, shared your way", the experience encourages diners to curate their own feast from a diverse menu of Southeast Asian flavours.

The ordering format is straightforward and convivial. Guests can choose from 3, 5, or 7 plates, paired with sides depending on the selected tier — much like ordering a spread at a traditional tze char establishment. Dishes span starters, mains, larger plates and desserts, all designed for sharing in the middle of the table.

- 3 Plates + Choice of 2 Sides: $88
- 5 Plates + Choice of 3 Sides: $138
- 7 Plates + Choice of 4 Sides: $188

For our visit, we opted for the 5-plate format, with a balanced spread of 2 appetisers, 2 mains, and 1 dessert.

Heirloom Tomato Salad 4.2/5

We started with the Heirloom Tomato Salad, a vibrant medley of coloured tomatoes paired with buffalo mozzarella, basil, shallots and a black vinegar dressing. It was light yet refreshing, whetting the appetite with its bright acidity and clean flavours.

King Salmon Sashimi 4.2/5

Another starter, the King Salmon Sashimi, impressed with its generous portion and quality. The salmon was fresh and buttery, elevated by chilli and black bean accents, while a squeeze of calamansi added a zesty lift that brought the dish together beautifully.

Pineapple Assam Prawn 4.2/5

Moving on to the mains, the Pineapple Assam Prawn delivered robust flavours. The prawns were complemented by cherry tomatoes and okra, all coated in a tangy, spicy tamarind sauce. The balance of sweet, sour, and heat worked harmoniously, highlighting the prawns' natural sweetness.

Ayam Percik 4/5

The Ayam Percik featured half a spring chicken, offering a hearty portion perfect for sharing. The chicken was tender and sat atop a bed of aromatic percik sauce, finished with an onion herb salad that added a fresh contrast.

French Fries with Aioli 4.8/5

Garlic Roasted Baby Potato Curry Leaves 4.2/5

To complement the mains, we had the Coconut Basmati Rice, which paired especially well with the richly flavoured dishes. The French Fries with Aioli turned out to be a standout — crisp on the outside, fluffy within, and highly addictive. The Garlic Roasted Baby Potato with Curry Leaves offered a more aromatic alternative, with earthy notes enhanced by the fragrance of curry leaves.

Coconut Pandan Burnt Cheesecake 3.8/5

The meal ended with the Coconut Pandan Burnt Cheesecake, a localised take on the classic dessert. Infused with pandan and accompanied by coconut whipped cream and grated coconut gula melaka, it delivered familiar flavours. However, the texture leaned denser than expected, lacking the molten centre that would have elevated the indulgence.

Overall, the new concept at Cafe Quenino successfully captures the essence of communal tze char dining while presenting it in a polished, modern format. The flexibility to mix and match dishes across categories makes it an appealing option for groups, offering both variety and a sense of familiarity with a contemporary twist.

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 the destination. Journey time is about 6 minutes. [Map]

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

Wagokoro Mineno (和心 嶺野) @ Orchard Plaza - A New Kappo Omakase Experience That Not Quite Justify Its Price Point

Tucked away on the second floor of Orchard Plaza, Wagokoro Mineno (和心 嶺野) is a relatively new addition to the local omakase scene, offering a Kappo-style dining experience. Priced at $148 per pax, the 8-course omakase menu can be further elevated with a $30 supplement to include uni in the courses.

Sesame Tofu, Ikura, Uni 3/5

Our dinner commenced with a visually appealing trio of Sesame Tofu, Ikura and Uni served in a martini glass. While it set a luxurious tone, the execution fell short of expectations. The robust nuttiness of the sesame tofu overshadowed the more delicate flavours of the ikura and uni, resulting in an imbalance.

Clam Soup 3/5

Following that was a comforting bowl of Clam Soup with seaweed. The clear broth carried a gentle sweetness from the clams, complemented by the briny depth of the seaweed. It was light yet soothing, offering a nice transition into the subsequent courses.

Sashimi 3/5

The Sashimi course featured a trio comprising white fish, salmon and sea urchin. The cuts were fresh, with the white fish offering a clean, subtle sweetness, while the salmon delivered a richer, more familiar profile. The uni added a creamy element to the assortment, though it lacked the intensity and lingering umami one might expect at this price point. Overall, while competent, the course did not particularly stand out.

Deep-fried Japanese Saba 3.5/5

Next, the Deep-fried Japanese Saba impressed with its crispy exterior and moist, flavourful flesh within. The frying was well-executed, locking in the saba’s natural oils and enhancing its richness.

Chicken 3.8/5

Taking a break from seafood, the Chicken showcased tender poached meat with the skin lightly torched for a hint of smokiness and textural contrast. The addition of yuzu brightened the dish with a refreshing citrus note, lifting the overall flavour profile and making it an enjoyable interlude.

Chawanmushi 4/5

A highlight of the meal was the Chawanmushi. Unlike the usual rendition, this version incorporated sushi rice and shirako, offering a more layered experience. The silky steamed egg paired beautifully with the creamy shirako, while the sushi rice introduced a surprising bite, adding dimension to the dish.

Kimedai 4/5

Isaki 3.5/5

Flounder Fin 4.2/5

Akami 3.5/5

Sayori 3/5

For the sushi course, we were presented with an assortment of five: Kimedai, Isaki, Flounder Fin, Akami, and Sayori. Standouts included the kimedai and flounder fin. The latter, in particular, delighted with its subtle crunch, while the inclusion of shiso leaf released a fragrant aroma with each bite. On the other hand, the isaki was slightly overwhelmed by an overly assertive use of wasabi, and the sauce on the sayori proved too heavy-handed, disrupting the balance. The sushi rice across the board leaned towards the sweeter side, which may not appeal to all.

Otoro topped with Uni, Gold Flakes 4.2/5

The indulgent Otoro topped with Uni and Gold Flakes was arguably the highlight of the evening. Rich and buttery, the otoro melted effortlessly in the mouth, while the uni amplified the umami, creating a decadent, flavour-packed bite.

Miso Soup 3/5

The meal concluded rather abruptly with a simple Miso Soup and no dessert. This unconventional ending felt somewhat underwhelming, especially given the premium pricing and expectations associated with omakase dining.

Overall, while Wagokoro Mineno offers a competent Kappo-style omakase experience, it did not quite justify its price point. With several strong contenders in Singapore offering more refined and cohesive experiences at a similar range, this felt like a meal that, while enjoyable in parts, lacked the finesse and balance to truly stand out.

Note: This is an invited tasting.


Wagokoro Mineno (和心 嶺野)
Orchard Plaza
150 Orchard Road
#02-27/28
Singapore 238841
Tel: +65 8338 2065
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 6pm - 12midnight
(Closed on Sun)

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