Cafe Natsu @ Joo Chiat - Offers Refreshed Flavours With A Stronger Japanese Influence

Following the opening of their second outlet at Clemenceau Citadines Connect Hotel just six months from the brand's debut in the heritage district of Joo Chiat, Cafe Natsu has launched a refreshed set of offerings for their Joo Chiat outlet as well. Approximately half the menu features brand-new dishes with a stronger Japanese influence.

Fried Ebi Croquette 4.2/5

We kickstarted the meal with the Fried Ebi Croquette ($12) appetiser. The deep-fried ebi croquette has a nice crispy exterior. Biting into it reveals a moist and creamy shrimp filling on the inside.

Wagyu Hamburg 4/5

The Wagyu Hamburg ($26) with Okonomiyaki was one of our favourites. The hamburg was tender and juicy, while the pan-fried base of batter and cabbage was executed perfectly as well. The combination of western wagyu hamburg and Japanese Okonomuyaki hit all the right notes with its savoury flavours. The downside is that it might get slightly cloying with such a highly-flavoured dish.

Cold Somen 3.8/5

The Cold Somen ($14) features a bowl of al dente somen with confit egg yolk, soy dashi, myiga, capers, cucumber and shiso. Break the yolk and mix all the ingredients for a creamy finish. The dish may be a tad mild in flavour, which might be more suitable for diners who prefer a lighter main.

Mochi Fried Doughnuts 4.2/5

We ended the meal on a sweet note with the Mochi Fried Doughnuts ($12). Whilst simple, the dessert is nothing short of amazing. The mochi doughnuts were superbly fluffy and chewy on the inside. It does not have many flavours on its own, so dipping into the salted Hokkaido milk ice cream lends a nice saltish-sweet creamy flavour to the doughnuts, which elevates the whole experience.

The evolving menu goes beyond traditional brunch standards to offer versatile, comforting dishes ideal for any time of day — a testament to the Café Natsu team's progressive interpretation of a cafe experience.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Cafe Natsu
283 Joo Chiat Road
Singapore 427537
Tel: +65 88864497
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Sun: 830am - 530pm
(Closed on Mon)

Direction:
1) Alight at Dakota MRT station. Take Exit A. Turn right and walk to bus stop at block 99 (Stop ID 81181). Take bus number 33. Alight 4 stops later. Walk to Koon Seng Road. Turn right onto Koon Seng Road. Walk to Joo Chiat Road. Walk to destination. Journey time about 12 minutes. [Map]

IKO Restaurant & Bar @ Neil Road - Unique Modern-Japanese Bistronomy

Opening the doors to IKO Restaurant & Bar, you'll immediately be greeted by an eclectic playlist put together by IKO's new Chef-Owner, Dylan Ong. It goes hand in hand with the vibrant vibes, quirky decor and brand new modern Japanese menu to bring a whole new dining experience. Marrying Chef Dylan's love for Japanese cuisine and knowledge of European cooking techniques, you can look forward to a refreshed menu every couple of months.

Oysters 4.2/5

We had an appetising start to our meal with fresh, plump Oysters ($21 for 3pc) served with wasabi lychee granita and sake. It was extra refreshing and zesty with the dash of lime juice added.

Iko-Bee 3.8/5

Next was a fun snack, the Iko-Bee ($15). Inspired by Calbee and shaker fries, you pour sour cream and bottarga powders into a bag of homemade hand-sliced chips. Shake it all up thoroughly and pour them out to enjoy. The crisp chips were good to go with our sake drinks.

Negitoro Ice Cream 4/5 & Salmon Ice Cream 4.2/5

These are an innovative twist to your usual ice creams. The Negitoro Ice Cream ($18 for 2pc) has mini seaweed cones filled with negitoro, menegi and a surprise centre of cured egg yolk. Have this in a mouthful, and you'll get that oozy burst of yolk.

The Salmon Ice Cream ($18 for 2pc) uses the same crunchy seaweed cone, but it's packed with a richer mix of raw salmon, smoked salmon, crème fraiche and ikura. Similar to the negitoro, I would recommend enjoying this in a single bite to get the different layers of flavours.

Lil Basket 4/5

Adorably presented in a dim sum basket, these vibrant pink beetroot ‘baskets’ are stuffed with sweet Hokkaido snow crab, topped with slightly spicy avocado mousse and lime gel. This Lil Basket ($20) pays tribute to the local favourite kueh pie tee, transformed with Chef Dylan’s unique touch.

Hay Smoked Hamachi 4/5

Moving on to starters, the Hay Smoked Hamachi ($24) features hamachi seasoned in ponzu brown butter, served with scallion garlic oil, crunchy trio sesame, elephant stem and compressed green grapes. The distinctly tangy-sweet grapes were a clever addition to the nutty and richly seasoned hamachi.

Dope You Up Bowl

The indulgent Dope You Up Bowl ($42) was quickly wiped clean by my dining companions. You have a bed of ume shiso rice topped with A4 wagyu buri, bafun uni, lightly cured egg yolk, wagyu fat emulsion and a generous portion of ikura.

A4 Wagyu “Sukiyaki”

Another IKO signature that features A4 wagyu is the A4 Wagyu “Sukiyaki” ($28). Slices of A4 wagyu with shiitake mushroom, leek, scallion, egg yolk and fried perilla are served with white sukiyaki sauce to bring them all together.

The High SES Somen 4.5/5

As its name clearly describes, The High SES Somen ($38) has a luxurious combination of chutoro, Hokkaido snow crab, bafun uni and kaviari caviar, finished with clam sauce and chives. It's served chilled, and we enjoyed the exceedingly fresh and sweet seafood used. We had their starter portion, but you can also opt for it as a main at $48.

8 Hrs Braised Abalone 4/5

Here in the 8 Hrs Braised Abalone ($28), you are served a base of pearl barley cooked in rich abalone liver sauce, underneath slices of tender abalone alternating with shiitake mushrooms, paired with elephant stem and asparagus.

Miso Black Cod 4.5/5

The highlight of the Miso Black Cod ($36) is the black cod, which was marinated in miso for three nights before it was grilled to a lovely buttery texture. The sides are intricately put together with sweet pumpkin puree, Manila clams, umami grilled firefly squids, carrots, pickled daikon and roasted nectarines, finished with a creamy clam emulsion. There are many components here, but they complement each other well.

Hay Smoked Guinea Fowl 4/5

The Hay Smoked Guinea Fowl ($32 for Single) sits on up to 15 seasonal Japanese vegetables prepared in various ways, tied together with a flavourful homemade sake ume sauce. The medley of vegetables which included morel mushrooms and brussel sprouts provided varying textures alongside the tender fowl.

Yuzu Semi Freddo 4.2/5

For dessert, we had Yuzu Semi Freddo ($15). Fluffy soft pieces of mint sponge are accompanied by zesty yuzu curds, miso-caramel honeycomb and Hokkaido milk ice cream, drizzled with miso caramel. It was sweet and slightly tangy, just the right choice to end the night!

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.


IKO Restaurant & Bar
65 Neil Road
Singapore 088897
Tel: +65 88665218
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Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 530pm - 1130pm
Fri-Sat: 12pm - 3pm, 530pm - 1am
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]

Mio Fine Foods ( 美桜 ) @ Neil Road - A Sanctuary Awaits You With Artisanal Fine Japanese Cuisine

Mio Fine Foods ( 美桜 ) is the latest restaurant to be opened along Neil Road. The restaurant offers traditional yet artisanal fine Japanese cuisine. The restaurant is designed with the concept of Kanso, bringing the Japanese Zen philosophy that emphasises simplicity to its space. Stepping into the restaurant felt like stepping into an indoor garden.

Premium Sashimi Moriwase 4.5/5

The Premium Sashimi Moriwase ($80) features the freshest catch comprising Nama Uni, Akami, Hamachi, Salmon Belly, Nama Hotate, Ikura, Toro and Mekajiki. A great selection of sashimi to kick start the dinner.

Hotate Uni Truffle Somen 4/5

We had the Hotate Uni Truffle Somen ($38) and Hotate Salmon Zaru Soba ($29) from the cold noodle selection. The Hotate Uni Truffle Somen comes with fresh Hokkaido scallops, sea urchins, and truffle salsa on top of the Japanese white noodles. I enjoyed the smooth and silky somen that soaked up the delicious sauce.

Hotate Salmon Zaru Soba 3.8/5

Compared to the somen, the Hotate Salmon Zaru Soba is lighter in flavour, and the buckwheat noodle has a firmer bite in texture. Complementing the cold soba are torched Hokkaido scallops, torched salmon, tobiko, and sous vide egg yolk in Japanese dressing.

Potato Nesuto Tempura 4/5

Great for sharing is the Potato Nesuto Tempura ($16), whereby hand shred potatoes are stacked into a tower, scented with truffle and showered with parmesan cheese. Best having it with the accompanying kaffir lime aioli, which is very addictive.

Nori Taco 4.2/5

A great bite is the Nori Taco ($14 for 2 pc) which comes in three flavours - Assorted Sashimi, Soft Shell Crab (+$2 each) and Negitoro Uni (+$8 each). All nori tacos are served with avocado puree and sushi rice on top of your choice of flavours. I love the crispy nori taco shell that holds everything together for delightful textural enjoyment.

Smokey Corn 5/5

A must-have is the Smokey Corn ($16). The grilled pearl white corn rubbed with teriyaki mayonnaise is super sweet! It is further dusted with Parmesan cheese and shichimi to enhance the sweetness. I highly recommend this is the first dish to order as it needs 10-15 minutes of waiting time.

Wagyu Sando 4.5/5

At Mio, there is even a wagyu section in the menu. Using only premium A5 Japanese Wagyu, guests can look forward to a variety of dishes such as wagyu uni rice bowl, wagyu tataki, and wagyu teppanyaki. Of course, not to forget the crowd's favourite Wagyu Sando ($40). The tender and juicy breaded A5 Japan Wagyu is sandwiched between toasted Japanese shokupan bread, served with lotus chips.

Goma Goma 3.5/5

We have two desserts on the menu, starting with the Goma Goma ($15). The moist and spongy black sesame cake is served with housemade black sesame ice cream and speculoos crumbles for texture.

Daigaku Imo 3/5

The other dessert is the Daigaku Imo ($13). Candied Japanese sweet potato is served with vanilla bean ice cream and black sesame. The sweet potato is on the tough side, I am ok, but some may not like it.

Overall, I find the savoury items are stronger than the sweets. I also noticed there are more female than male customers at the restaurant. Not sure if it has to do with the restaurant's food or interior design.
Note: This is an invited tasting.


Mio Fine Food
82 Neil Road
Singapore 088843
Tel: +65 62912330
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 930pm
Fri: 12pm - 3pm, 6pm - 1030pm
Sat: 12pm - 4pm, 6pm - 1030pm
Sun: 12pm - 4pm

Direction: 
1) Alight at Outram Park MRT station. Take Exit 4. Cut through Duxton Plain Park to Keong Saik Road. Turn left onto Keong Saik Road and walk towards Neil Road. Turn left on Neil Road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]

Boyutei @ Ann Siang - All-day Dining Japanese High Tea Set

Boyutei, located on Ann Siang Road, is a contemporary French-Japanese cafe concept by Whitegrass and Hvala. It recently launched its first high tea comprising sweet and savoury Otsumami, conceived by Head Chef Takuya Yamashita of one Michelin-starred Whitegrass. Ranging from sweet to savoury, the dainty otsumami are served in the classic Japanese jubako (tiered boxes), reminiscent of Japanese Osechi Ryori (new year) festivities as an ode to tradition.

Somen with Sakura Ebi

Unagi Toast

I appreciate that the savoury range is not overloaded with carbs but a very well-considered serving of small bites. You may first wish to tuck into a small but hearty bowl of Somen with Sakura Ebi, followed by the mouth-filling Unagi Toast, layered with shredded egg omelette.

Ebi Katsu, Narazuke Cream Cheese in Monaka, Olive Financier

The 2nd tier of savoury items is filled with little surprises. In particular, Narazuke Cream Cheese in Monaka features a delicious sweet-meets-saltish combination of whipped cream cheese and crunchy narazuke, and the Olive Financier proves to be even more addictive than its original sweet counterpart.

Bocconcini with Moromi Miso

I enjoyed the Bocconcini with Moromi Miso a lot too. The intense miso flavour teases out the subtle milky flavour of the cheese, but more miso is definitely needed.

Goma Nama Chocolate, Matcha Warabi Mochi, Hojicha Financier, Sticky dates

Tiramisu

For the sweets, the Goma Nama Chocolate is much raved about for its aromatic black sesame exterior and its rich and velvety chocolate. The same goes for the chewy Matcha Warabi Mochi. My favourite is the Tiramisu. The sponge cake was adequately soaked with dark rum, and the cheese carried only a touch of sweetness. The matcha dust lent a kiss of bitterness which worked with the alcohol-soaked sponge cake. It has been a while since I last had an excellent non-traditional tiramisu!

The high tea set is priced at $69 per set for 2 persons, comes with two hot brews and is available for all-day dining.

On all weekdays of September, elevate your high tea experience a notch with free-flow natural sparkling wine from 3 – 5pm at a top-up of $30(u.p. $38) per person. Alternatively, opt for Masumi Junmai Ginjo Shiro sake at $15 (u.p. $18) per glass or $70++ (u.p. $88) per bottle.

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. Note: This is an invited tasting.


[CLOSED]
Boyutei
28 Ann Siang Road
#01-02
Singapore 069708
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT Line, NE Line), Maxwell (TE Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk to Erskine Road. Turn right and walk down Erskine Road. Turn left onto Ann Siang Road. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

Gake @ Carpenter Street - 7-Course Omakase For $88

I got to know Chef Angus Chow when he was the Head Chef of Boruto. After bagging the Chef of the Year award at the 18th Word Gourmet Summit Awards of Excellence in 2018, Chef Angus Chow embarked on a new venture to open his own restaurant, Gake at Carpenter Street, offering contemporary Japanese cuisine.

Seasonal Otoshi 3.5/5

We had the new $88 omakase menu which started with Seasonal Otoshi. Like an amuse-bouche, the Japanese nibble comes in the form of a Smoke Quail Egg with Caviar and Potato Mille-fuille with Truffle Rugout. I preferred the potato mille-fuille as there are more textures at play.

Sashimi Mori 3 Kinds 4/5

Next, we have Sashimi Mori 3 Kinds. From the day's fresh selection, we have the sea brim, bluefin tuna and hamachi.

Kulhbarra Barramundi 4/5

From the local farm is the Kulhbarra Barramundi. The fish is grilled to a nice char on the exterior while the meat remains moist. It is paired with butter ponzu and orange marmalade sauce, which complemented the fish excellently.

USDA Beef Hayashi 4/5

Hidden under the espuma of potato and seasonal vegetables is the USDA Beef Hayashi. The beef must have been cooked for hours, with melted in the mouth texture that is packed with lovely flavour.

Uni & Ikura Donburi 4.2/5

Asari Miso 3/5

The highlight of the omakase dinner probably lies in the Uni & Ikura Donburi. The sushi rice uses 6 different kinds of grain and crowned with bafun uni, caviar and ajtisuke ikura, A luxurious bowl of sushi rice indeed. A bowl of Asari Miso is also served which comes with plump and juicy clams in a miso bonito broth.

Dessert of the day 3.5/5

Wrapping up the omakase meal is the Spong Cake drenched in a chocolate cream cheese sauce and gula melaka. A decent dessert of the day to wrap up the meal on a sweet note. However, I was craving for something for Japanese instead.

Charcoal Chicken Karaage 4.2/5

Beside offering omakase on the menu, Gake also has an ala carte menu with some signature items. One of them is the Charcoal Chicken Karaage ($12.80). The juicy morsels of spiced chicken are coated in their famous charcoal-infused batter, served with a side of tobiko mayonnaise. They are crispy on the outside, tender and juicy on the inside.

Truffle Hiyashi Somen 4/5

A crowd favourite is the Truffle Hiyashi Somen (With Uni $38.80, Without Uni $18.80). The cold rice noodles are drenched in an addictive creamy truffle emulsion. It is then topped with sakura ebi, Avruga caviar, tobiko and shaved truffle. We opted for the uni, which gives it an unami finishing on top of all the complex but robust flavours.

I find that the new omakase menu at $88 for seven courses is really value for money. Of course, you won't get the traditional Japanese cuisine which is focused on showcasing the freshness of the seafood and seasonal ingredients. Over at Gake, European cooking techniques and local flavours are infused into Japanese cuisine.

Note: This is an invited tasting.


Gake
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 67813603
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm - 11pm
Sat: 6pm - 12midnight
(Closed on Sun)

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