SENS Dining @ Holland Village - New Menu With Innovative Add-ons Plus A Hidden Bar Concept

Known for its contemporary Japanese cuisine, SENS Dining at Holland Village has recently launched a new menu, offering innovative new dishes and sets for sharing. In addition, to deliver an even more unique experience, SENS Dining has also incorporated a Japanese whisky and cocktail bar concept - Bar Nikai.

Yagura Ketsuga Sushi Box 4.5/5

Available in limited sets daily, Yagura Ketsuga Sushi Box ($88) allows you to create your own handrolls using the beautiful ingredients provided - a combination of fish and seafood, beautifully arranged in a tower modelled after an ancient Japanese fortress. The first tier of the box (the roof of the tower) holds the pieces of crispy seaweeds; the second tier is loaded with uni, negitoro, ikura and avocado, while the last tier is a chirashi of scallops, salmon, tuna and Hamachi atop sushi rice. It is a tasty and fun way to present and enjoy the food.

Sushi Tacos 4.5/5

Its all-new Sushi Tacos fit perfectly into its Bar Nikai concept. The taco shell is made of ebi senbei prawn crackers, available in five flavours: Ebi with Tobiko ($8), Tsubugai Shellfish ($8), Salmon Mentai ($12.50), Negitoro ($13.20) and Hotate Uni ($25.80). As the ingredients for the sushis were pretty mouth-filling and buttery, the extra crunch and slight savouriness from the taco shell complement the texture and flavour exceptionally well.

Hokkaido Treasure Don 4.5/5

Hokkaido Treasure Don ($48.80) highlights the freshness of the ingredients. Revamped with additional ingredients, the oyster is a rare treat from a don.

Aburi Sugoi Maki 4/5

A crowd-pleaser is the Aburi Sugoi Maki ($18.50) - Seared Avocado Salmon maki roll with Century Egg sauce and Flying Fish roe. What makes this special is the use of century egg sauce. The maki was good, but the century egg sauce was less distinctive than I had expected.

Wagyu Sukiyaki Set 4.5/5

The Wagyu Sukiyaki Set ($39.50) is my all-time favourite with its extremely comforting broth. The broth's recipe has been tweaked to make it even more flavourful.

Kurobuta Rosu Katsu 4/5

Kurobuta Rosu Katsu ($19.80) features an aged Kurobuta pork cutlet. The pork has been aged for a richer flavour. The katsu wasn't as moist as I had wanted, but I still enjoyed its clean taste and crusty texture.

Bar Nikai curates a wide array of rare Japanese whiskies and Sakes from independent breweries. In addition, the cocktail menu features Japanese culinary-inspired drinks.

Enjoy 1-for-1 tacos for the entire month of November 2022. You get the options of Tsubugai Taco, Negitoro Taco or Salmon Mentai Taco. The free taco will be of the same flavour and exclusively for dine-in. Best to go with a drink or two from the bar!

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.


SENS Dining
243 Holland Avenue
Singapore 278977
Tel: +65 62625618
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 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]

The Gyu Bar @ Stevens Road - Commemorates National Day With Spicy Tomato Sukiyaki

To celebrate Singapore national day, The Gyu Bar comes up with a limited edition Spicy Tomato Sukiyaki, available for both dine-in and takeaway from 8 to 31 August 2022. The sukiyaki incorporates flavours well-loved by Singaporeans, tanginess from the tomato coupled with hint of spiciness from the chilli padi.

Before starting on our lunch, we are served with some Sakura Cracker to munch on while waiting for the first course to be served.

Seasonal Starters

Our first course is the Seasonal Starters that comprises of the crowd's favourite Uni Yukke Cone. The cone is stuffed with beef tartare and crowned with uni.

Perfect for two persons, guests may choose from a selection of:

- 250g Hida Wagyu Sirloin ($308++ for dine-in; $238+ for takeaway)
- 250g Miyazaki Wagyu Sirloin ($268++ for dine-in; $198+ for takeaway)
- 250g Olive Wagyu Sirloin ($368++ for dine-in; $298+ for takeaway)
- 250g Assorted Platter of Hida, Miyazaki, and Olive Wagyu Sirloin ($328++ for dine- in; $268+ for takeaway) – ideal for those who enjoy a variety of quality wagyu
- 300g Hokkaido Pork ($208++ for dine-in; $138+ for takeaway)

The Gyu Bar’s house-made warishita is imbued with fresh tanginess and natural sweetness from peeled tomatoes. For those who enjoy spicy soups, tantalise the taste buds with optional add-ons of chilli padi and deep-fried garlic chips that are served on the side.

Every sukiyaki set is accompanied by assorted vegetables and tofu, konnyaku noodles, two bowls of Hokkaido rice, and raw Okinawa egg as a dip.

The Gyu Bar’s National Day special is available for dine-in and takeaway from 8 to 31 August 2022. Takeaway via self-collection and island-wide delivery is available daily from 11am to 9pm. Orders may be placed via phone at +65 9150 3164, or online at www.thegyubar.com.sg.

Note: This is an invited tasting.


The Gyu Bar
30 Stevens Road
#01-08
Singapore 257840
Tel: +65 67320702
Facebook
Website
Nearest MRT: Stevens (DT Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

IKO @ Neil Road - Transform Into Restaurant And Bar Dripping With Style And Seasonality

Hit by Phase 2 Heightened Alert and the various COVID restrictions in its initial opening, IKO at Neil Road has recently reopened with a brand new kitchen team and menu. The restaurant has even gotten Dylan Ong, chef-owner of Franco-Asian restaurant The Masses, as consultant chef in its transformation.

Fresh Oyster 4/5

We started with the Fresh Oyster from Japan. You can give the oyster a shot of sake (+$5) to perk up the enjoyment. It is my first time having oyster and sake pairing. It is a refreshing way of enjoying the oyster with the sake, giving it a subtle sweetness.

Charred Edamame 3.5/5

Great to go with a few cups of sake is the Charred Edamame ($12) paired with oyster leaf, wasabi powder and wasabi rice,

Tempura Jalapeno 4.2/5

A delightful snack I enjoyed a lot is the Tempura Jalapeno ($9) coated in a light and crispy tempura batter. Be careful when you bite into the crunchy jalapeno, as it is stuffed with hot, oozing cheese.

Salmon 3.5/5

We tried the Salmon ($19) and Scallop ($18) under the sashimi section. The presentation of the salmon sashimi is pretty with the orange and green colour combination from the kiwi ravigote, dill oil and chive. However, I felt it lacked a bit of zest to elevate the freshness.

Scallop 3.8/5

I preferred the scallop sashimi more as it carries more punches in flavour. We have mixed opinions on the gin compressed watermelon though. I felt the gin infusion of the watermelon gives the scallop a bitter finishing. But, on the other hand, if it is without the alcohol, the watermelon's sweetness may give it a more refreshing touch instead.

Tempura Soft Shell Crab 4/5

The Tempura Soft Shell Crab ($14) is usually enjoyed with mayonnaise. Still, IKO has given it an elevated twist, pairing it with avocado puree and soy cured egg yolk.

A5 Wagyu Sukiyaki 4.5/5

The A5 Wagyu Sukiyaki ($26) is a beautiful dish on the menu. There is shiitake mushroom, leek, scallion, egg yolk, and perilla in the bowl. However, the highlight has to be the fatty and tender A5 Wagyu beef.

IKO Roll 4.2/5

The IKO Roll ($24) is a delicious work of art whereby foie gras, maitake, and fig are rolled a la sushi to showcase the balance of flavours. It is finished with a shower of truffle shaving to top the enjoyment.

Pasta 4.5/5

A pasta dish on the menu is the Bucatini with charred firefly squid, ikura, tobiko and bottarga. It is a bowl of slurping goodness that is worthy of your calories.

Not Your Ordinary Rice Bowl 4.5/5

A signature at IKO is the Not Your Ordinary Rice Bowl. There are five different bowls - Classic, Simple, Fun, Sexy and Luxury. I had the tasting portion of the Luxury Bowl ($42). It comes brimming with luxe and premium seafood such as otoro, maguro, salmon, ikura, tobiko, snow crab and uni on top of the seaweed rice

Lamb Loin 4.5/5

We had the Lamb Loin ($29) from the grill, which is incredibly tender and juicy, stewed in a delicious broth made from 10 different kinds of mushrooms.

Matchamisu 4.5/5

Wrapping up our dinner at IKO is the Matchamisu ($13). It may look sort of messy, but this is one yummy dessert to save some space for.

Note: This is an invited tasting.


IKO
65 Neil Road 
Singapore 088897
Tel: +65 88665218
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 12 - 3pm, 530pm - 1030pm

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]

Tamoya Udon @ Plaza Singapura - Relocates to Its New Location

Bidding goodbye to its first outlet at Liang Court, Tamoya Udon celebrates the opening of its new outlet at Plaza Singapura with the introduction of Truffle Tonkotsu Udon and Sukiyaki Udon.

Tamoya's Truffle Tonkotsu Udon easily outshines many tonkotsu ramens out there with its rich and creamy pork bone broth, tender and well-marinated chashu slice, and a really good ajitama egg. Although infusing truffle oil and truffle paste into the udon elevates its X-factor, it is just as satisfying with these condiments.

Fans of its sukiyaki udon, fret not. They are here to stay. The Beef Sukiyaki Udon ($12.80) and Pork Sukiyaki Udon ($11.80), both comes with a soft boiled egg. Like Shabu Shabu, beat the egg and dip your meat and vegetables into the beaten egg mixture for a complete sukiyaki experience.

Written and photography 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.


Tamoya Udon
Plaza Singapura
68 Orchard Road
#06-11/12
Singapore 238839
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Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D or E. Walk to destination. Journey time about 3 minutes. [Map]

Beef Sukiyaki Don Keisuke @ Tanjong Pagar - Latest Beef Sukiyaki Don Concept By Keisuke Takeda

Keisuke Takeda is back to wow you with his latest concept restaurant - Beef Sukiyaki Don Keisuke, located within Onze @ Tanjong Pagar. Seats are extremely limited with a preparation space much bigger than the dining area and you will see why when you drop by for a visit.

Kiwami Wagyu Sukiyaki Don 4/5

Beef Sukiyaki Don is not a new concept but with Keisuke Takeda, you know it is going to be different. Prepared ala minute right in front of you, it is an experience right from the start, seeing the chef picking up the beautifully marbled beef slices and placing them into the hot pan, hearing the sizzling of the beef. Then comes the sweet, caramelised soy sauce smell mingling with your nostrils. And when the chef gently plates the beef onto the shining bowl which is already topped to the brim with rice, braised tofu, cabbages etc, you just have to clasp your hands together in anticipation and wait. Well, that was what I did.

The menu is really simple. Two choices of meat, either Beef Sukiyaki Don that comes with US Prime Beef ($13.90, add on 120g for $10) or the premium version Kiwami Wagyu Sukiyaki Don featuring Yonezawa Beef A4 ($29.90, add on 120g for $25). Each set comes with a half boiled egg, handmade sesame tofu and a miso soup.

Since it is a don, rice is the soul. The Koshihikari rice is cooked in a special double layer claypot and almost one third of the the kitchen is dedicated entirely to that. Eating the rice and the sauce alone, itself is a treat. You may top two dollars more for the rice if you wish!

Elevate the taste of your Sukiyaki with the condiments on the tables. I discovered the beauty of Sansho pepper when I had my first unagi don, and this time round, I found Yuzu Shichimi. I love how it brightens the taste of the sweet and savory beef with its citrusy note and tingle my taste buds with the various spices.

Beef Sukiyaki Don Keisuke may seem yet another single dish concept by Keisuke Takeda but inside this small space are layers of elements done right. When some are easily overlooked - from the highly regarded rice, the braised sides, the sesame tofu that intrigues with its umani dashi gravy and mochi texture, down to the free pickles on the table, which impress me with ingredients such as beets and burdock, and their acidity is just perfect on the richness of the beef. I would think it is going to be another long queue again, so be prepared. Beef Sukiyaki Don Keisuke will be official open on 24 September 2018.

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.


Beef Sukiyaki Don Keisuke
Onze @ Tanjong Pagar
11 Kee Seng Street
#01-01
Singapore 089218
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Open daily 1130am - 230pm, 5pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road at Tanjong Pagar Road. Turn left onto Tanjong Pagar Road. Walk down Tanjong Pagar Road. Turn right onto Kee Seng Street. Walk to destination. Journey time about 8 minutes. [Map]