Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

Saturday, November 2, 2024

Iru Den @ Scotts Road - A Refined Dining Experience with Taiwanese Ingredients

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My first encounter with Iru Den, then called IL Den, was when it was a small, 8-seater hidden gem in Orchard Plaza. Today, Chef Javier Low has transformed Iru Den into an elegant establishment on Scotts Road, with a main dining area, counter seating, and a private room accommodating up to 31 guests. Chef Javier has reimagined his menu along with the expanded space, now featuring Taiwanese ingredients crafted with a Japanese-European approach. The Chef's Experience Autumn Menu ($258++) consists of 9 creative courses, each thoughtfully curated to showcase Taiwan's unique flavours.

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Snow Crab Cake 4.5/5

The meal started with a trio of snacks, beginning with the Snow Crab Cake. Made with Hokkaido snow crab seasoned with ginger and garlic, the crab was coated in flour and egg and then deep-fried to a golden crisp. Topped with a mixture of snow crab, sour cream, and crème fraiche, this dish was a luxurious bite that set the tone for the rest of the meal.

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Five-spiced Duck Croquette 4/5

Next, the Five-Spiced Duck Croquette featured tender, confit duck flavoured with aromatic five-spice. Shaped into a croquette, coated in ciabatta crumbs, and fried to golden perfection, this savoury treat was topped with Taiwanese red chilli, adding a hint of spice to round out the flavours.

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Prawn Toast 4.2/5

Inspired by Taiwanese Moonlight cakes (月光饼), the Prawn Toast was a delightful creation made with finely chopped ama ebi, coated in panko and fried to a crisp. Finished with a drizzle of Taiwanese lovage oil, this dish bursts with bold, herbaceous flavours, offering a complex interplay of taste and texture in each bite.

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Homemade Ciabatte with Cai Pu Brown Butter 4/5

For the bread course, we were served Homemade Ciabatta with Cai Pu Brown Butter, featuring aged, sun-dried radishes from Pingtung, Taiwan. Accompanied by a warming Chicken Broth Soup with cai pu and Taiwanese green chillies, this course was rich with umami flavours and provided a comforting prelude to the upcoming dishes.

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Aged Kampachi with Taiwanese Plums, Dill Oil and VerJus 4.5/5

This dish showcased Chef Javier's skilful ageing technique by incorporating two Taiwanese ingredients — Penghu-sourced Kampachi and Taiwanese plums. The Kampachi, aged for four days and lightly charred over charcoal, was paired with dill oil, verjus, and Taiwanese plums. The resulting dish was bright and refreshing, perfectly balancing the fish's richness with the plums' acidity.

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Prawn XO, Provence Sauce 4.2/5

The Prawn XO Provence Sauce was a standout course featuring Carabineros (Spanish red shrimp) from Yilan, Taiwan. Prepared two ways, the prawn flesh was brushed with a special XO sauce made from Taiwanese flying fish innards, while the head was deep-fried to a satisfying crunch. Paired with a rich, prawn-stock-based Provence sauce, this course was a flavorful tribute to the complexity of Taiwan's seafood.

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Uni, Wheat Noodles & Hanawasabi 4.5/5

One of Iru Den's signature dishes, the Taiwanese Somen, was a symphony of textures and flavours. Tossed in white wine vinegar dressing with shallots, diced Taiwanese octopus, wasabi, and sawtooth herb (Ci Cong), the somen noodles were topped with Hanawasabi, adding a delicate floral note. The herb's robust, citrusy, and slightly peppery flavour complimented the uni, creating a memorable dish.

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Tilefish, Green Chilli & Katsuo Dashi 4.2/5

Chef Javier presented Tilefish (Amadai) for the fish course, with scales left intact and fried skin-side down to a crisp finish. Paired with rich katsuo dashi and pickled Taiwanese green chillies, this dish perfectly contrasts the fish's flaky, tender flesh and the zesty, umami-laden broth.

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Wagyu 4.5/5

The Japanese Beef Short Rib is perfectly cooked — remarkably tender and juicy, with a rich, savoury depth. Paired with Taiwanese pumpkin, which adds a subtle sweetness, the dish achieves an elegant balance that enhances the flavour profile of the beef. The highlight, however, is the Maqaw jus. This native Taiwanese pepper from the mid-altitude mountains introduces a bright, citrusy note with hints of lemon and lemongrass, adding complexity and a gentle warmth to each bite. The combination of the beef's richness, the pumpkin's sweetness, and the vibrant maqaw makes for an exquisite and well-composed dish.

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Sanma Claypot Rice 4.8/5

The Sanma Claypot Rice featured Pacific Saury sourced from Kaohsiung, Taiwan. The fish, harvested during autumn for its tender, oily texture, was dry-aged for three days, salt-cured, and lightly grilled over charcoal. Cooked with Hokkaido Yumepirika rice, the sanma's fat infused the grains, creating a deeply flavourful base with ginger, garlic, mushroom, pork lard, and kale. This seasonal donabe was comforting and rich, capturing the essence of autumn.

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Muah Chee 4/5

Muah Chee was served alongside dairy-free goma (black sesame) ice cream and cashew nuts for dessert. A beloved traditional snack in Taiwan, this chewy, nutty treat provided a satisfying conclusion to the meal, merging simplicity with nostalgia.

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Petit Four 4/5

The meal concluded with a Financier for Petit Four, perfectly moist inside and crisp exterior. This small, delightful bite was the perfect end to an exceptional dinner experience.

Chef Javier Low's Iru Den has successfully evolved from a small, intimate spot into a refined dining destination. His commitment to Taiwanese ingredients, paired with Japanese and European techniques, makes the Chef's Experience Autumn Menu a captivating journey through nuanced flavours and thoughtful presentations. Iru Den is a must-visit for those looking to experience the harmony of Taiwanese ingredients with global culinary styles.

Note: This is an invited tasting.


Iru Den
27 Scotts Road
Singapore 228222
Tel: +65 8923 1127
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Nearest MRT: Newton (NS Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Thursday, August 22, 2024

Akira Back @ JW Marriott Singapore South Beach - Akira Back Brunch Club: A Newly Introduced Social Affair of Flowing Brunch on Saturdays

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Akira Back at JW Marriott Singapore South Beach has introduced its very own Akira Back Brunch Club, reimagining the traditional Sunday brunch experience and offering it exclusively on Saturdays. The menu reflects Chef Akira Back's heritage, blending modern Japanese cuisine with a Korean flair.

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Tuna & Mushroom Pizza 3/5

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Wagyu Taco 3/5

Starters are all about the crunch. We began with Tuna & Mushroom Pizza and Wagyu Taco, both featuring a crunch element — a crisp and thin pizza base and a crunchy taco, respectively. The pizza was elegant, topped with paper-thin slices of tuna and mushrooms over the equally thin base, although I found the truffle aroma to be a tad overpowering. The wagyu taco whetted our appetites with its unctuous mouthfeel.

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Japanese Oysters 4.5/5

Next, we enjoyed Fresh Harvest, showcasing Japanese Oysters accompanied by various condiments. I highly recommend trying the fresh oyster with yuzu, which lent an extra zing to the oceany taste.

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Sashimi and Nigiri 4/5

Following this was free-flow Sashimi and Nigiri, laid out in a stunning presentation that was a feast for the eyes. The selection included Salmon, Akami, Spanish Mackerel, Seabream, and two types of Maki Rolls. I was pleasantly surprised by how flavourful the Akami was, given that it is a lean meat. The Red Dragon maki and Spicy Garden maki spiced up the course with spice and heat, with the latter reminiscent of gimbap sans the sesame seaweed.

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Mung Bean Pancake with AB Kimchi Salad.3.5/5

From the Korean Heritage section, we had a Mung Bean Pancake with AB Kimchi Salad. Including such a traditional dish was delightful, as I rarely experienced such a homely dish. However, I wonder if it could be less greasy. The accompanying salad was a star on its own — fresh and crisp, aromatic with sesame oil and kimchi sauce.

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Kanpachi Kama 4/5

The Hot Collection is also free-flowing and was a highlight of the menu. The Kanpachi Kama was perfectly grilled, retaining its moisture and tender flesh. The accompanying yuzu puree accentuated its naturally sweet flavour.

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Beef Toban 4.8/5

The Beef Toban came sizzling hot, and the aroma of the caramelising sauce was simply divine. The sauce was umami with a bit of tang, sweetened with caramelised onions. The mushrooms and beef dressed in the sauce delivered the utmost satisfaction.

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Rock Shrimp Tempura 4.8/5

Rock Shrimp Tempura was a bowl of battered rock shrimp chunks topped with a slightly sweet, creamy, tangy sauce. The batter wasn't exactly tempura-style, but it was thin and delectable, with a chewy texture that gave a textural contrast to the firm and slightly crunchy texture of the rock shrimp.

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Dessert 4/5

Dessert was an artful experience featuring the AB Cigar, Glossy Apple-Y, and aromatic Hojicha Ice Cream.

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Akira Back Brunch Club is available every Saturday, from 12pm at $98.00++ per person.

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.


Akira Back
JW Marriott Singapore South Beach
30 Beach Road
Level B1M
Singapore 189763
Tel: +65 68181914
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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

Tuesday, August 20, 2024

Nobu @ Four Seasons Hotel Singapore - Launches new "Taste of Nobu" Bottomless Weekend Brunch

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Nobu at the Four Seasons Hotel Singapore has introduced an enticing "Taste of Nobu" weekend brunch, allowing diners to indulge in unlimited servings of Nobu’s signature creations. This semi-buffet brunch concept pairs exquisite dishes with free-flow beverage options, providing an experience that epitomizes luxury and indulgence.

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Upon arrival, diners are greeted by a visually stunning counter spread where Nobu’s skilled chefs prepare a variety of sushi rolls, sashimi, cold dishes, and salads right before your eyes.

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Some standout items from the counter include the Yellowtail Jalapeño, Umami Chicken Wing, Crispy Rice with Spicy Tuna, and Sashimi Salad with Matsuhisa Dressing. Each dish is meticulously crafted, offering bursts of flavour that are irresistible. However, with so many delectable options on offer, I recommend exercising some restraint to save room for the hot dishes, which are prepared à la minute and served directly to your table.

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Rock Shrimp Tempura with Creamy Spicy Sauce 4.5/5

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Shojin Tempura 4/5

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Nasu Miso 3.5/5

The hot dishes at Nobu are nothing short of spectacular, beginning with the Rock Shrimp Tempura with Creamy Spicy Sauce, Shojin Tempura, and Nasu Miso. Among these, the Rock Shrimp Tempura was the star, with tender shrimp encased in a thin, crispy coating and tossed in an addictive, creamy, spicy sauce that left me yearning for more.

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Scallop Wasabi Pepper 3.5/5

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Black Cod Miso 4.5/5

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Salmon Steak Yuzu Butter Soy 4.2/5

Moving on to more substantial dishes, the Scallop Wasabi Pepper, Black Cod Miso, and Salmon Steak Yuzu Butter Soy offer a true taste of Nobu's signature dishes. The portions are generous, with each dish being almost a complete meal on its own. The Black Cod Miso and Salmon Steak particularly stood out, with flavours so well-balanced and satisfying that they alone are reason enough for a return visit.

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F1 Japanse Beef and Mushroom Toban Yaki 4.2/5

The pinnacle of the brunch experience was the F1 Japanese Beef and Mushroom Toban Yaki. Served sizzling on a hotplate, the dish features tender slices of premium beef resting on a bed of mushrooms, all cooked in a sweet and savoury sauce that begs to be paired with a bowl of rice. The beef was succulent and perfectly cooked, making this dish a must-try for any beef lover.

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Nobu’s weekend brunch also features a decadent dessert room that showcases the brand's popular Nobu-style Cheesecake along with handcrafted desserts such as Green Tea Flan, Chocolate Miso Cream Puff, and Yuzu Meringue Tarts. Each dessert is an indulgent treat, perfectly rounding off the brunch with a sweet and satisfying finale..

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To complement the exceptional food, Nobu Singapore offers bottomless alcohol packages at an additional charge. These packages feature premium Taittinger champagne, Nobu Matsuhisa white wine, red wine, and sake, as well as craft cocktails. One of the beverage highlights is the Nobu Junmai Daiginjo, an exclusive sake available only at Nobu restaurants. This medium-bodied sake is smooth, crisp, and complex, with delicate floral notes that pair beautifully with Nobu's dishes, offering a truly immersive and luxurious dining experience.

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"Taste of Nobu" Weekend Brunch
• Priced at SGD 168++ per person, inclusive of free flow of juices, soft drinks, teas and selected mocktails
• Additional SGD 60++ per person for an upgrade to the Classic beverage package, which includes a free flow of selected sake, champagne, wines and beers
• Additional SGD 168++ per person for an upgrade to the Luxe beverage package, which consists of a free flow of selected sake, champagne, wines, beers and craft cocktails

For those seeking a sophisticated brunch experience, Nobu’s weekend offering is an indulgent way to spend a leisurely afternoon with flavours that linger long after the meal is over.

Note: This is an invited tasting.


Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Tel: +65 6831 7653
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight to destination. Journey time about 6 minutes. [Map]

Thursday, July 4, 2024

Morsels @ Dempsey Hill - Chef Petrina Launches new Menu 3.0 showcasing Skilful Blend of Eastern and Western Influences

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I recently returned to Morsels to experience its new Menu 3.0. The innovative new creations will delight fans of Chef Petrina's cooking style, which seamlessly incorporates East and West influences with fermented sauces.

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Aka Ebi Tartare 4.2/5

We started our dinner with the Aka Ebi Tartare ($18). The red shrimp is tossed in a mixture of green grape raisin and raspberry gochujang, paired with a crispy nori cracker. This dish offers a multi-textural enjoyment, with each bite bursting with vibrant flavours.

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Hokkaido Scallop Carpaccio 4.2/5

Next up was the Hokkaido Scallop Carpaccio ($28). Light, bright, and vibrant, the scallops are tossed in aguachile and paired with a smooth cannellini bean puree, making for a refreshing and delightful appetiser.

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Whipped Burrata 4/5

The Whipped Burrata ($22) comes with glazed baby carrots, Brazil nuts, and a kale salad. The burrata is creamy and luxurious, while the glazed baby carrots add a nice sweetness and crunch. The fresh kale provides a crunchy bite, making this dish a well-balanced starter.

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Duck Dumplings 4/5

We then had the Duck Dumplings ($30), served in brodo stock, paired with fermented garlic mash, and finished with juniper kombu oil. The dumplings were flavourful and satisfying, and the brodo added depth to the dish.


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Galician Octopus 3/5

The Galician Octopus ($42) is grilled to a perfect char, resulting in a tender and bouncy texture. It comes with farfalle pasta tossed in squid ink assam sauce. While each component is delightful on its own, the combination did not quite gel together for me.

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Mangalica Pork Loin 4.5/5

For the mains, we had the Mangalica Pork Loin ($44). The clean-tasting pork was tender and succulent. However, the accompanying pulled pork tortellini felt a bit unnecessary, with the skin being slightly dry from sitting too long. It seemed the chef wanted to showcase different ways to enjoy the beautiful pork or offer a replacement for the usual carbs like mash and fries.

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BVP Quail 5/5

The BVP Quail ($50) was a standout dish. I thoroughly enjoyed the rub, which gave the tender quail a delicious flavour coat. It was paired with smoked corn miso cream and lacto-fermented baby corn, adding complexity to the dish.

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Morsels Signature Milo Tiramiso 5/5

We ended our meal with a must-try dessert, Morsels Signature Milo Tiramiso ($17). This unique take on the classic tiramisu incorporates Saratoga dark rum and shiro miso for a deliciously sweet ending that left us thoroughly satisfied.

Morsels' new Menu 3.0 continues to impress with its creative and flavourful dishes. Highlights include the Aka Ebi Tartare, Hokkaido Scallop Carpaccio, Mangalica Pork Loin, BVP Quail, and the delightful Milo Tiramiso. Chef Petrina's skilful blend of Eastern and Western influences and her innovative use of fermented sauces make dining at Morsels a memorable experience.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]