Showing posts with label Tachiuo. Show all posts
Showing posts with label Tachiuo. Show all posts

Saturday, December 28, 2024

Whitegrass @ CHIJMES - Classic French Fare with a Contemporary Japanese Twist

Omi wagyu-4

Whitegrass, a Michelin-starred restaurant located in the historic CHIJMES, offers a luxurious dining experience under the guidance of Chef Takuya Yamashita. Specialising in French-Japanese cuisine, the restaurant blends the refinement and complexity of French culinary techniques with the simplicity and balance of Japanese flavours. Using only the freshest seasonal ingredients, Whitegrass delivers a sophisticated dining experience that honours the finest qualities of each ingredient they place on your plate.

"Nature has and always will be my biggest inspiration."
– Chef Takuya Yamashita

Gingerbread kombucha-2

We indulged in the Gastronomic Festive Menu ($318++ per person), which has 11 courses. For those looking to elevate their experience further, a Sommelier's pairing is available for $198++ per person. We opted for non-alcoholic drinks instead and enjoyed our festive gingerbread kombucha.

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Amuse Bouche 4.5/5

To begin with, we were served the Amuse Bouche, which consists of four indulgent bites. The first was a bite-sized Turkey Pâté paired with foie gras purée and served on a spoon. The second was a delicate little dish of Red Radish and velvety parsnip purée crowned with luxurious Kaluga caviar.

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Amuse Bouche

The third was an interesting Blue Cheese Mini Madeleine with Pineapple Jam. I am not usually a fan of blue cheese, but this was manageable and not too overpowering. The fourth was a crispy, deep-fried Lily Bulb Cake, complemented by caramelised onions and lily bulb paste and topped with shredded black truffle.

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Bread with Bordier Butter

While waiting for our entrées to be served, we were treated to warm, freshly baked bread served alongside rich, smoked and salted Bordier butter. The bread was really light and fluffy, with a crisp exterior.

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Octopus 4.8/5

For our first entrée, we were offered Octopus with green apple sauce and eggplant instead because we do not take oysters. To my surprise, the octopus was crispy and perfectly flavourful, and the green apple purée offered a slightly tangy accent. Both my dining companion and I agreed that this dish exceeded expectations.

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Tachiuo 4.2/5

The next entrée featured Tachiuo, a beltfish found year-round off the coasts of Japan, served with a delicate daikon crust and topped with shredded macadamia nuts. The dish was enhanced with puréed apricots and sundried tomatoes, adding a contrasting acidity for balance.

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Carabinero Prawn 4.2/5

The third entrée featured a Carabinero Prawn in vibrant, cheerful colours reminiscent of a beautiful garden. The large, juicy prawn rested on a bed of cauliflower, broccoli, and tamago (egg) salad, complemented by briny bursts of flavour from Ikura.

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Hokkaido Scallop 4.5/5

The fourth entrée featured a plump Hokkaido Scallop, elegantly topped with rich Bafun uni and thinly sliced Japanese Kyuri (cucumber). Resting in an uni cream sauce, the dish was finished with a few drops of chilli oil. Scallops are one of my favourite seafood, and I greatly enjoyed the flavour and texture of this dish.

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Mangalica Pork Collar 4.2/5

The fifth entrée brought us back to land with a hearty dish of Mangalica Pork Collar, served alongside winter cabbage and complemented by a rich Sauce Robert, made with chicken jus, white wine, and shallots. With its marbled fat, the pork was very tender and paired nicely with the savoury sauce.

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Sesame Bread

After a series of exceptional entrées, we were served another type of bread, this time Sesame Bread. It was warm and crusty, with a light, airy crumb.

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Japanese Market Fish- Amadai 5/5

Moving on to the Poisson (fish) course, seasonal Japanese market fish is served. For the evening, we savoured the Amadai, a fish renowned for its light, mild flavour and subtle sweet undertones. The skin is crisply cooked by pouring hot oil over its scales, creating a wonderfully light crunch that is highly prized in Japanese cuisine. This technique provides a crunchy contrast to its tender, flaky flesh. I've seen videos of this technique on social media and was pleased to try it for myself. It's really good! The fish is also served with a tasty gobo sauce (burdock root), diced gobo, fennel, and maitake mushrooms.

Pigeon-2
French Pigeon 4.5/5

For the plat principal, we were offered a choice of French Pigeon or Omi Wagyu (supplement $30). Since it's not something I come across so often, I had to try the French Pigeon. France has a long-standing culinary tradition of raising pigeons specifically for cooking, which dates back to the Middle Ages. The meat was indeed very tender. In terms of flavour, it has a subtly gamey taste, certainly stronger than chicken but milder than duck. The pigeon was served with a black mirin sauce and red carrots from Japan.

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Omi Wagyu 4.8/5

For those opting for the Omi Wagyu, the A4 wagyu hails from Shiga Prefecture in Japan. True to its reputation, the marbling is exceptional, and the meat is incredibly juicy. It's accompanied by Kompot pepper from Cambodia, sweet potato purée, and a touch of orange marmalade. In terms of taste and execution, the dish is flawless. However, the portion seems somewhat small, especially considering that it requires an additional $30 supplement.

Avant dessert- cola sorbet-2
Avant Dessert- Japanese Cola Sorbet 4.2/5

Our pre-dessert was a simple yet delightful Sorbet made with premium spiced Japanese Cola. It was complemented by a sweet and smooth strawberry and basil oil sauce, refreshing but without any sourness that I sometimes expect from strawberries. The sorbet cleansed our palate after the heavier flavours of the Plat Principal, preparing our taste buds to fully savour the upcoming dessert.

La France Pear dessert-1
La France Pear 4.8/5

I thoroughly enjoyed La France Pear, a whimsical and aromatic dessert featuring the sweet, natural flavours of the pear. A lovely Japanese pear sorbet and fresh pear cubes are assembled atop a light layer of almond sponge cake. The dish is finished with truffle foam, organic cacao crisp, and a dusting of sugarcane sugar. The flavours were perfect for me, and I found this very memorable.

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Mignardise 4.8/5

As a final touch, we were presented with a box of Mignardise containing Brown Butter and Almond Financiers, as well as Japanese Mochi Daifuku filled with coconut and raspberry. Whilst mignardise may be an afterthought in some restaurants, Whitegrass delivers a very strong finale to their dining experience.

Mignardise-3

The Japanese Mochi Daifuku was silky and soft, with luscious coconut cream and fresh raspberry filling. I particularly appreciated how Whitegrass infused a local touch into this treat by using coconut.

Mignardise-6

Their Brown Butter and Almond Financier is likely one of the best financiers I've ever had. It is served warm and has a very crispy exterior while retaining a moist interior. It is delightfully fragrant, and the brown butter's rich, nutty aroma makes it irresistible.

take home gift

At the end of the meal, we were offered a choice of coffee or tea and a thoughtful take-home gift of cake to enjoy later and reminisce about our wonderful dinner at Whitegrass. To add a personal touch, Chef Takuya Yamashita also came out to greet the diners, which was a lovely gesture.

I found the standard of the food to be consistently good across all 11 courses. Each course showcased careful attention to detail and a deep respect for the ingredients used. The Gastronomic dinner menu may be a splurge for some, but Whitegrass also offers two lunch menus and a more concise dinner menu option, which works well for those seeking a refined culinary experience at varying price points.

My only minor gripe was with the table arrangement in the main dining room I was in, which I found odd as the tables faced each other in a circular setup. Additionally, the acoustics of the room made the surrounding conversation louder than I would have preferred. For such an exquisite dinner, I would have enjoyed a quieter atmosphere to fully immerse myself in the experience and the conversation with my dining companion. That said, they have another dining space in the next room, which may be quieter than the one I was seated in.

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.


Whitegrass Restaurant
CHIJMES
30 Victoria Street
#01-26/27
Singapore 187996
Tel: +65 6837 0402
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Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Tuesday, August 27, 2024

Sushi Sei @ Holiday Inn Singapore Ochard City Centre - Taste the Height of Summer with Its New Seasonal Summer Menus

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Sushi Sei at Holiday Inn Singapore Orchard City Centre has welcomed a new head chef, Chef Kaoru Mitsuhashi, who has introduced lunch and dinner menus centred around the traditional art of Edomae sushi, focusing on bite-sized nigiri sushi. This summer, the menus highlight the best seasonal ingredients, such as the sweet catch of Ayu and peak-season harvest Komo Nasu Japanese eggplant from Kyoto. The 綾 Aya Lunch Menu, priced at $98 per person, is a concise yet refined offering, while the 絆 Kizuna Dinner Menu is a more extensive experience, priced at $480 for two persons.

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Kyoto Japanese Eggplant 4.5/5

My lunch began with an appetiser course featuring Kyoto Japanese Eggplant, simply dressed to accentuate its gentle flavour.

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Smoked Ayu Fish 4.5/5

Next, I was served a Smoked Ayu Fish, a symbol of Japanese summer. At their peak in mid-summer, Ayu fish are at their meatiest and juiciest. Chef Mitsuhashi prepared it simply salted and grilled, accompanied by a peppery green that complemented the fish perfectly.

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Tachiuo, Baby Corn and Radish 4.5/5

The next 2 courses were my favourite dishes - Tachiuo (Silver Belt fish) paired with Baby Corn and Radish in a soy sauce glaze and Snow Crab. The baby corn captured my taste buds with its intense corn flavour and sweetness, intensified by an aromatic butter soy glaze. Every bite was a delightful crunch of sweet, savoury, buttery flavours.

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Snow Crab 5/5

The Snow Crab was prepared into a morsel topped with shaved karasumi. With a texture that was almost creamy, the meat was incredibly sweet, especially so when contrasted with the umami karasumi.

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Nama Soba 4.5/5

I was also served a cold Nama Soba, a unique take on soba noodles to cool off the summer heat. Instead of the typical dipping sauce served on the side, the dip was presented as a mirin and dashi espuma foam, coating each strand of soba.

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Shima-Aji Sushi

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Kohada

Next came the sushi course, offering five pieces for lunch. I savoured Takabe Sushi, Wild Bluefin Tuna Sushi (from Canada), Shima-Aji Sushi (Wild Striped Jack), Kohada (Gizzard Shad), and Uni. Chef Mitsuhashi's mastery was evident in how he expertly sliced the surface of each fish, allowing it to catch the soy sauce he lightly dabbed on before serving. This technique beautifully brought out the fish's natural sweetness.

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Takabe Sushi

The Takabe Sushi was particularly memorable, with an added depth of smoky flavour from the grill.

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Wild Bluefin Tuna

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Uni

The Wild Bluefin Tuna sushi delighted my palate with its unctuous mouthfeel, while the Uni was featured in a simple yet satisfying handroll.

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Atsuyaki Tamago

A savoury Atsuyaki Tamago with yam and shrimp was served as a palate cleanser before dessert.

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Coconut Pudding, Warabimochi 4.5/5

Dessert was excellent, accompanied by matcha brewed by Chef Mitsuhashi himself. The Coconut Pudding was pillowy soft, complemented by the slight bitterness of the matcha glaze on top. Even adding that single black bean gave the delicate dessert an extra depth of flavour. Accompanying the pudding was a serving of housemade Japanese Warabimochi, completing this elegant and satisfying meal.

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.


Sushi Sei
Holiday Inn Singapore
11 Cavenagh Road
#01-13/14
Singapore 229616
Tel: +65 81399600
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Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 3pm, 6pm - 930pm
Tue: 6pm - 930pm
Fri: 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to Orchard Road. Cross the road. Turn right and walk to Cuppage Road. Turn left onto Cuppage Road.Walk down Cuppage Road and cut through Cuppage Terrace to Kramat Road. Walk to destination. Journey time about 6 minutes. [Map]