Shakō-Ba @ North Canal Road - A Vibrant & Immersive Experience Alongside Classic and Innovative Izakaya Creations

Time to check out the hottest new izakaya bar in town! Shakō-Ba is conceptualised around a unique daruma theme, inspired by the traditional Japanese doll symbolising perseverance and good luck. The space is stylishly decorated, with a main bar and dining area showcasing cheeky neon signage to create the perfect atmosphere for a night out. There's also a private room available for diners who want to enjoy a karaoke session.

The kitchen is led by Chef Patrick, who brings with him over 25 years of culinary expertise. Besides the ala carte main menu, they have recently launched an omakase menu, served in a cosy dining room away from the main bar and dining area. This setting offers a more intimate and sophisticated ambience whilst still embracing a fun and playful vibe. During my visit, my dining companion and I were treated to the Daruma Lite Omakase, and to begin the evening, we were presented with a tray of 6 different types of Japanese cups and glasses. This welcome ritual allows each diner to choose their preferred vessel, which is then paired with a complimentary welcome drink! There are both alcoholic and non-alcoholic options available, and I was pleased with my refreshing iced yuzu drink.

Seasonal Appetisers 4.5/5

Chef Patrick then presented the first dish: a tray of Seasonal Appetisers featuring three delightful items. The fruit tomato, delicately sprinkled with snowflake salt, was set alongside a bowl of beancurd skin paired with wasabi. Intriguingly, there were two little river crabs perched on the tray — I initially thought they were just decorative! However, they are indeed meant to be eaten. Deep-fried and seasoned with salt and garlic powder, the crabs were incredibly crunchy, and we demolished them rather quickly.

Seasonal Sashimi Tray 4.2/5

Next, we were treated to the Seasonal Sashimi Tray, presented with a touch of flair as lights illuminated the ice beneath. We were served three thick, fresh slices of fish: chutoro, yellowtail, and swordfish belly. Chef Patrick adds a creative twist to the soy sauce by transforming it into a foam, encouraging diners to apply the soy sauce foam directly onto the fish rather than dipping it.

Scallops Cold Truffle Somen 4.8/5

Before diving into the Scallops Cold Truffle Somen, diners get to engage in an exciting game of dice with Chef Patrick! The stakes are high—those who win will be well rewarded with a complimentary topping of fresh seasonal hairy crab to elevate their somen! But even if luck isn't on your side, the truffle somen is already very delicious, featuring large, succulent pieces of scallops that make it a delight regardless!

Truffle Chawanmushi 4.2/5

Next is a Truffle Chawanmushi that is served piping hot and warms the palate. Each spoonful reveals a silky smooth consistency, enhanced by earthy truffle flavours.

Tempura Prawn & Corn Rice 4.2/5

We were then served a tray of Tempura Prawn & Corn Rice, a dish beautifully showcasing textures' harmony and flavours. The bite-sized pieces of prawn and corn tempura are perfectly crisp, providing a satisfying crunch that contrasts beautifully with the soft, fluffy bed of rice beneath. The rice is seasoned with furikake, and I found the dish to be quite tasty, although my dining companion felt that the rice could do with an extra pinch of salt.

Shots Tray

At this point, you have the chance to win free shots — if you’re feeling daring! The odds are definitely in your favour, as you’ll draw from a full deck of cards, winning the corresponding number of shots based on your draw. But beware: if you happen to draw the Joker, you'll have to buy a round for all the diners at the omakase table, though at a discounted 1-for-1 price! Are you willing to take the risk?

Note: The shots shown in my photo are the mini version, as we requested a reduced size. Typically, the shots served are in standard shot glasses!

Clam Soup 4.2/5

After all that excitement, sip on a comforting bowl of Clam Soup, where each spoonful envelops you in warmth and contentment. The broth is richly infused with the briny essence of fresh clams, and the many tender pieces of clam in the soup provide a satisfying bite in every sip.

Dessert 4.2/5

For dessert, diners are treated to three delightful pieces of mochi, each one coated in your choice of chocolate, kinako, or sesame. A nice way to experience traditional Japanese sweets with a modern twist.

Brown Sugar Cheesecake 4.5/5

This Brown Sugar Cheesecake isn't included in the Daruma-lite omakase menu, but it's absolutely worth ordering from the main menu. The cheesecake boasts a luscious, melted top layer of cheese that perfectly complements the crispy brown sugar crust, adding rich caramel sweetness to every bite. Each forkful combines the creamy filling, the crispy sugar crust and the buttery biscuit base, creating a harmonious blend of textures that will leave you craving more.

The drinks menu is equally enticing, featuring a diverse selection of flavoured shochu, sake, highballs and more, ensuring there’s something to please every palate. Whether you prefer the refreshing notes of a fruity shochu or the nuanced flavours of a finely crafted sake, you’ll find the perfect accompaniment to your meal.

Additionally, there's an exciting option to press the "Superstar Button." If you're feeling like a boss, this fun feature lets you treat the whole crowd to a round of shots for just $288! It's a fantastic way to celebrate a special occasion or simply enjoy a lively night out with friends. Whether you're here for drinks and izakaya bites or a multi-course omakase, you can be sure of one thing: the team at Shakō-Ba is ready to welcome you for a good time!

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.


Shakō-Ba
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 9689 9010
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Nearest MRT: Clarke Quay (CC Line), Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]


2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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]

Madame Fan @ The NCO Club - Introducing Over 10 New-to-menu Masterfully Crafted A La Carte Delights

Executive Chinese Chef Pak Chee Yit at Madame Fan has put together more than 10 new masterfully crafted a la carte dishes to the menu, bridging both classic and contemporary culinary techniques, flavours and philosophies.

Pan-fried Foie Gras, Truffle, Caviar with Crispy Beancurd Skin 4/5

We commenced the dinner with some delightful starters, beginning with Pan-fried Foie Gras ($38) that is paired with caviar and truffle. It is served in a crispy beancurd skin tart. Chef Pak incorporated modern ingredients while retaining longstanding heritage of the dish, creating new and different flavours or textures for the palate

Smoky Lishan Oolong Mala Quail Eggs 4.2/5

The Smoky Lishan Oolong Mala Quail Eggs ($16) reminded me of the Chinese Tea Eggs. It is given a modern take by marinating the quail eggs in mala sauce and smoked in premium Lishan oolong tea leaves, resulting in a smoky, earthy and savoury taste profile.

Alaska King Crab Somen 4.2/5

The Alaska King Crab Somen ($22) is a refreshing starter served chill. A hot and sour consomme made from preserved Szechuan vegetables is poured at tableside, giving the silky smooth somen a subtle hint of tangy for the palate.

Kampong Chicken Soup 4.8/5

An indispensable part of Cantonese dining table is the culture of soup drinking. At Madame Fan, Chef Pak's Kampong Chicken Soup ($88) is savoured over two courses. 

The first course is a Chicken Soup whereby the essence of the kampong chicken is drawn from simmering over low heat for four hours, served with cordyceps flower and bamboo pith. Diners can also opt to add on premium fish maw at a supplement of $28 per person. The second course is Hand-shredded Chicken in Aged Vinegar Sauce. The chicken is handed shredded and refreshingly dressed in vinegar ginger sauce.

Braised Cognac Soon Hock

The Braised Cognac Soon Hock (Seasonal Price), doused in cognac is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in a rich broth with flavours of shellfish, lobster, crab and clam.

Slow Cooked Wagyu Oxtail

A beautiful dish that is slow cooked to tender is the Wagyu Oxtail ($38). The cooking breaks down the collagen-rich tissues, resulting in a thick, velvety, and almost sticky consistency. It gives the dish a luxurious mouthfeel to the dish in a cinnamon and star anise sauce.

Boston  Lobster with Winter Melon 'Noodles'

The Boston Lobster with Winter Melon 'Noodles' is a creative dish replacing the usual noodle with shredded winter melon. The winter melon noodles are simmered in a spicy pickled pepper to give it a good balance of tangy and sour to the refreshing broth. It is paired with sweet Boston lobster meat for a luxurious indulgence.

Gui Zhou Maotai Ice Cream

Last but not least, we had the Gui Zhou Maotai Ice Cream for dessert, paired with cinnamon chocolate stick and ginseng crumbs. The infuse of alcohol gives the ice cream a sweet, fruity finish with a lovely aroma.

Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 11am - 330pm, 6pm - 10pm

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

UNI Gallery by OosterBay @ The Plaza - Unveils New Menu And A $88 7-Course Omakase Menu

Uni Gallery by OosterBay welcomes a new addition to the culinary team, Chef Jayden who has over a decade of experience in Japanese restaurants, particularly in the art of binchotan grilling. With him joining the team, alongside Sashimi Master Chef Chua, they have put together a new 7-Course Omakase Menu ($88) and expand the menu to offer binchotan grilled dishes.

Hyogo Oyster Shot 4/5

The 7-Course Omakase Menu kickstarted with the huge and plump Hyogo Oyster Shot. It is rich, briny, and slightly sweet with a creamy finish.

Sashimi Platter 4 Types 4/5

Next is the Sashimi Platter which comprising Chutoro, Kinmedai, Kampachi and Hotaru-Ika. While you only get a slice each, they are fresh and thickly cut for a satisfying enjoyment.

Grill Scallop in Shell Binchotan 3.8/5

With the expanded menu to include binchotan grilled dishes, the omakase also comes with binchotan item such as the Grill Scallop in Shell, which beautifully showcase the scallop's sweetness.

Foie Gras with Asparagus 4/5

Next is the rich and melt in the mouth pan-seared Foie Gras with Asparagus. Half way to the 7-course menu, we already had oyster, sashimi, scallop and foie gras. With all these luxurious ingredients, I think it is already value for money.

Grilled Tiger Prawn with Miso Sauce Binchotan 3.8/5

Another item from the binchotan is the Grilled Tiger Prawn with Miso Sauce. The firm and bouncy tiger prawn is perfectly grilled infushed with the smokey aroma. 

Uni Ice Somen 3.8/5

Spectacularly presented in an ice block is the Uni Ice Somen with uni in a dashi broth. It is very refreshing, zested upwith the addition of yuzu and lime.

A5 Wagyu with Uni Cream Donburi 4/5

Not to worry if you are not full, as the A5 Wagyu with Uni Cream Donburi will fill you up. The fluffy rice comes with tender and fatty A5 wagyu bind together by the the unami uni cream.

Vanilla Ice Cream with Red Bean Dessert 3/5

Wrapping up the 7-course omakase menu is the Vanilla Ice Cream with Red Bean for dessert. A simple dessert to wrap up the value for money omakase.

Yasai Yaki Moriwase 3.5/5

Besides the omakase menu, we also tried some of the new binchotan dishes such as the Yasai Yaki Moriwase comprising Mountain Yam, Eggplant, and Green Pepper.

Sazae Tsubuyaki 4/5

The Sazae Tsubuyaki (Japanese Sea Shell) made an impressive entry by grilling the savoury delicacy in its own shell in dashi stock and shimeji mushrooms. offering a symphony of rich and complex flavours. Separately a pot of dashi stock is served at the side which you can drink like a soup.

Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]