Umami 10 @ Telok Ayer Street - Serves Japanese-European Inspired Tapas With Award-Winning Sake Pairing

Situated along Telok Ayer Street, Umami 10 offers a wide array of European-influenced Japanese tapas dishes, together with sake pairings recommended by the chef. Their menu comprises four categories – Bites, Cold Tapas, Hot Tapas and ‘Stressed’ (desserts spelt backwards).

We started with the Koh No Tsuki Karakuchi (320ml/$45, 1800ml/$157), a sharp and clean sake choice to pair with our appetisers.

Salmon Tartare 4/5

The Salmon Tartare ($26) features fresh Norweigan salmon tossed with yuzu and nama wasabi. It is a simple yet refreshing indulgence to start the meal.

Scallops Carpaccio 4.5/5

One of my favourite appetisers is the Scallops Carpaccio ($36), presented in a gorgeous layer of thinly sliced scallops, topped with a generous amount of truffle caviar, salmon roe and mango salsa. The mango salsa added a refreshing sweetness to the saltiness of the caviar and roe.

Truffle Somen with Uni & Ikura 4.2/5

Next is the Truffle Somen with Uni & Ikura ($48), artfully presented with truffle caviar and sakura ebi. A cold and refreshing dish, the somen was cooked perfectly with a prominent truffle taste that was not too overpowering, and the uni was so fresh and sweet.

Soft Shell Prawn Tempura 4.2/5

The Soft Shell Prawn Tempura ($29) uses air-flown glass prawns coated in their special seaweed-based batter. The prawns were fried to a delectable crisp texture while retaining their briny succulence.

Duck Confit 3.8/5

The Duck Confit ($32) consists of a duck leg home confit French-style which is nicely crisp on the outside. However, the meat was a tad dry. A bit more moistness and succulence would be preferred, but I liked how the addition of grapes provided a sweetness to balance its savoury flavours.

Rack of Lamb 4/5

The Rack of Lamb ($58) consists of Aussie Lamb roasted with rosemary and kalamata olive. The tenderness and juiciness of the lamb meat stood out for me. However, more seasonings could have been added to accentuate the meat's flavours.

Pick-me-up 4.5/5

We ended the meal on a sweet note by indulging in the Pick-me-up ($18), which features house-made three-liqueur tiramisu served in a chawanmushi bowl. Dive deep into the layers to uncover all the rich and creamy goodness, perfect for those who like their tiramisu with a boozy kick.

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.


Umami 10
163 Telok Ayer Street
Singapore 068616
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 6 minutes.  [Map]

Restaurant BORN @ Neil Road - Fine-Dining Restaurant of Contemporary Cuisine By Chef Zor Tan Based on the Circle of Life.

Restaurant BORN, located within the iconic Jinrikisha Station at the junction of Neil Road and Maxwell Road, is helmed by Chef Zor Tan. Cher Zor has bags of experience and awards under his belt working in well-awarded restaurants such as Restaurant Andre in Singapore, Restaurant Raw in Taiwan and Sichuan Moon in Macau.

Winter Melon with Purple Shiso Jus

The food at BORN celebrates the Circle of Life, drawing from Zor's journey, which distils into nine guiding principles that become the manifesto of his cooking. They are categorised into Birth, Roots, Memories, Craft, Relationship, Vicissitudes, Time, Progress, and Legacy.

Jellyfish pickled with Mountain Chilli

Pickled Japanese Daikon Skin

The dinner started with a selection of pickles and snacks for a multi-experience, multi-plate series embodying Chef Zor's philosophy. The frist series is a trio of pickles - Winter Melon with Purple Shiso Jus, Pickled Japanese Daikon Skin, and Jellyfish Pickled with Mountain Chilli.

Tomato, Smoked Plum, Basil

Abalone, Burnt Chilli Pesto, Garlic Crisps

Chicken Skin Mille Feuille, Eggplant, Caviar

Fish Bacon, Sweet & Sour Sauce, Homemade Chilli Oil

Taro Puff, Salted Egg Custard, Bottarga

The other snack items are Tomato, Abalone, Chicken Skin, Fish Bacon and Taro Puff. These are all Zor's childhood memories from the food he loves and his mum's cooking, giving them an elevated interpretation. While the items are exquisitely executed, there is a familiarity in the taste.

Japanese Yellowtail Tartare

We then moved into the meal proper with the first course, Japanese Yellowtail Tartare. The deliciously flavoured dish is inspired by Zor's early stint at a Japanese restaurant chain. The buri is cured in salt and Sichuan peppercorns, followed by preserving the fish in between layers of konbu, a time-honoured technique known as kobujime.

"Aged" Beef/ Oyster / Fried Bao

The next course is "Aged" Beef/ Oyster/ Fried Bao which attributes to Zor's time working at Restaurant DiverXo in Spain, where he witnessed the Spanish chef making "bao". The creative dish sees aged vintage Wagyu beef tartare marinated with Sichuan peppercorn and house-made Sichuan-style chilli oil enrobed in a light aerated batter. It uses the cooking method of oyster 'hao bing', flash-fried till golden brown, topped with bresaola and paired with Irish oyster emulsion..

Jerusalem Artichoke/ Lily Bulbs/ Caviar

Next is the Jerusalem Artichoke/ Lily Bulbs/ Caviar, a vegetable Zor was introduced to when working at Restaurant Andre, which became one of his favourite vegetables. The artichoke puree has a sweet and savoury profile, finished with caviar, fresh lily bulbs from China, extra virgin olive oil, and white chocolate shaved tableside. The Jerusalem artichoke skins did not go to waste. Instead, it is coated in maltose, dehydrated and served as a side.

Chicken Liver/ Smoked Oil/ Forest Mushroom

The Chicken Liver/ Smoked Oil/ Forest Mushroom is Zor's way of paying tribute to his mentor, Chef Andre Chiang. He presents his interpretation of the iconic Foie Gras Parfait at Andre, elevating the under-appreciated chicken liver into an indulgent flan. It is finished with forest mushrooms and blanched cubed celeriac.

Monkfish / Fermented Capsicum/ Chicken Fat

I enjoyed the Monkfish/ Fermented Capsicum/ Chicken Fat, which consists of seasonal white fish steamed, served with fermented imperial chilli, and crunchy jade fungus from Yunnan and finished in a velvety emulsified chicken fat accented with Sichuan peppercorn. The dish is inspired by the classic Sichuan 'Duo Jiao Yu Tou' on the Sichuan Moon restaurant menu during Zor's time in Macau.

Fish Maw/ Chinese cabbage/ Smoked Eel

The Fish Maw/ Chinese Cabbage/ Smoked Eel uses the classic French chou farci cooking technique, where fresh barramundi fish maw is filled with Chinese cabbage trimmings and smoked eel. The parcel is then wrapped in Chinese cabbage leaf and a layer of caul fat before pan-searing. Lastly, it is topped with julienned raw Chinese cabbage stem and fried local fish maw, finished in a light, refreshing broth made from smoked eel bones.

Alaskan King Crab/ Glutinous Rice/ Crab Bisque

The Alaskan King Crab/ Glutinous Rice/ Crab Bisque is a celebration of reunion featuring glutinous rice balls filled with crab miso. The green and red colouring come from beetroot and spinach juice. Alongside the glutinous rice ball is premium Alaskan king crabs brushed with fermented yellow soybean paste finished in rich crab roe sauce, crab bisque and butter.

Pigeon/ Grains/ Corn

The Pigeon dish comes with breast and leg dry-aged for 12 days, confit for 2 hours and bincho-grilled. On the side is risotto made by cooking barley in chicken stock, mixed with pearl corn. I find the sauce most interesting, a concoction of pigeon jus, fermented black beans and green Sichuan peppercorns.

Bird's Nest/ Osmanthus/ Chrysanthemum

Pre-dessert is the light and nourishing Double-boiled Bird's Nest served with osmanthus syrup, osmanthus sorbet, Japanese chrysanthemum jelly and petals. A refreshing idea for a palate cleanser.

Toasted Rice/ Chestnut/ Sable

Rice, the last dish of any Chinse feast, led to the creation of Toasted Rice/ Chestnut/ Sable as a dessert. The sweet ending comprises milk ice cream, toasted rice cream, puffed rice, caramel, black garlic, sable, French chestnut puree, and Chinese candied chestnuts.

Spicy Beef Fat Financier (Spicy)

Sea Buckthorn Jelly (Sour) and Buttergourd Bonbon (Bitter)

Ispahan Lotus (Sweet)

Completing our 9-course dinner experience is the Petite Fours. Each has a different sour, sweet, bitter and spicy (酸甜苦辣) profile, representing the key guiding principle of Vicissitudes, as Zor believes one does not taste sweetness without first knowing bitterness.

Note: This is an invited tasting.


Restaurant BORN
1 Neil Road
Singapore 088804
Tel: +65 92708718
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line)

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

Direction:
1) Alight at Maxwell MRT station. Take Exit 1, 2 or 3. Walk to junction of Neil Road, Maxwell Road and Tanjong Pagar Road. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Gourmet Italian Osteria (GIO) @ Tanjong Pagar - Showcases The Essence Of Traditional Italian Gastronomy With A Contemporary Approach

Gourmet Italian Osteria at Tanjong Pagar is created to offer you high-quality dining experiences that you will get from an Italian restaurant in Venice or Rome. With vast experience under his belt, including being the creative director of Italian Trade Agency Pavillon at the Food and Hotel Asia 2022 in Singapore, Chef-in-House David Marchiori brought into Singapore not just genuine Italian flavours but also a taste from home. A series of 4-course set menus showcase the essence of traditional Italian gastronomy with a contemporary approach - Traditionals, Journey to Venice, Mama's Recipes and Signatures. We had the pleasure of trying out Signatures Se Menu, which serves the best of beef goodness of things.

Balsamic Negroni

Pizza Fritta con Chef’s Nduja e Burrata 4.5/5

The dinner started with Pizza Fritta con Chef's Nduja e Burrata, featuring a hot fried pizza base juxtaposed with cold and spreadable homemade pork salume, burrata, and spiked with fiery Calabrian chillies. Instantly transformed from a typical main to an appetiser, this fried pizza with its mouth-filling texture is the perfect accompaniment to your wines or, even better, Gio's Balsamic Negroni. I love how the cold, milky-sweet burrata harmonises the heat and savouriness of the chilli and the flavoursome pork salume.

Beef Fillet Tartare 4.5/5

Our 2nd course is a Battuta di Filetto di Manzo con Zabaione al Parmigiano Reggiano e Prosciutto Chips. Chef David Marchiori believes in allowing the beef to shine. Hence GIO's Beef fillet tartare deviates from a typical steak tartare because it carries no acidity. Instead, the technique is more on amping up the savoury elements - a drizzle of Parmigiano zabaglione and brilliantly crowning the tartare with moreish prosciutto crudo chips.

Beef Cheeks 4/5

The 2nd main was interesting - Guancetta di Manzo Brasata Biscottata con Verdure Baby. The beef cheek is first braised, then hand-pulled before being compacted into a block. Then it is portioned out like a brownie and pan-fried to crisp the exterior before being served. Hence, as my fork pierced through the crusty layer, it unveiled the gelatinous meat. What a refreshing way to enjoy beef cheeks!

Pumpkin Ravioli 4.8/5

Before dessert, we also tried a tasting portion of Ravioli di Zucca, Amaretto e Ricotta Affumicata. The Pumpkin ravioli is made with the chef's mama's recipe that consists of amaretto and smoked ricotta, and it is the most memorable one to date. Unlike most pumpkin kinds of ravioli I had tried, this plate has so many more flavours permeating through and mingling with one another instead of just the singular sweetness of the pumpkin.

Tiramisu 4/5

Dessert was Tiramisù al Pistacchio di Sicilia. The pistachio mascarpone was nutty and creamy but light and simply mellow sweet.

GIO also has a strong curation of wines, including La Cantina Di Cunez Nadir, located near the town of Gressan, which offers a local mix of grape varieties and Tenuta Il Palagio, a Tuscan wine estate owned by rock star Sting and his wife, Trudie Styler.

You may wish to join its House of Artisans of Wine – a wine club membership whereby the terroirs of hidden gem Italian wine-making are harvested and brought to a sharing community right here in Singapore. At an annual membership fee of SGD 500, members will receive a welcome vintage bottle, SGD 300 voucher to buy selected wine, special retail price for their exclusive wine selection, 15% discount on GIO's Artisans of Wine (AoW) list, exclusive wine scouting upon discovering a favourite Italian winery, as well as 30% discount on GIO's wine monthly events. Members also enjoy monthly special offers and monthly pre-order air shipments.

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.


Gourmet Italian Osteria (GIO)
27 Tanjong Pagar Road
Singapore 088450
Tel: +65 80301224
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

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

Direction:
1) Alight at Maxwell Road. Take Exit 1. Walk to Maxwell Well Road. Cross the road and walk down Tanjong Pagar Road. Walk to destination. Journey time about 4 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Turn right onto Tanjong Pagar Road. Walk down Tanjong Pagar Road. Walk to destination. Journey time about 7 minutes. [Map]

Osteria BBR By Alain Ducasse @ Raffles Hotel Singapore - Savour Wonderful Flavours Of Italian Riviera With Refreshed Menu

Osteria BBR by Alain Ducasse welcomes new Chef de Cuisine Natalino Ambra and presents a newly refreshed menu alongside signature favourites that encapsulate a revitalised and imaginative Italian concept.

We had the Tentazioni Menu ($128++ per guest), which exhibits a selection of must-try signatures and newly-introduced dishes. We started with some amuse bouche to kick start the dinner.

Amberjack 4.2/5

We started with the light and refreshing seafood antipasti - Marinated Amberjack, topped with pomegranate seeds alongside citrus condiment, brightening the appreciation of the fresh fish slices.

Black Angus Beef Tartare 4.2/5

Next, is the Black Angus Beef Tartare topped with almonds and parmesan cheese. I enjoyed using carrots for the sauce, a refreshing touch of the usual pairing I have eaten.

Octopus 4.2/5

Cooked to a lovely tender texture is the charred Octopus complemented by a light potato foam infused with a Mediterranean scent.

Tagliolini, Zucchini, Kristal Caviar 4.8/5

One of our favourite dishes is the Tagliolini tossed in seaweed butter. It is paired with three forms of zucchini - pureed, roasted and crisped. Finally, it is crowned with Kristal caviar for a luxe finish.

Black Angus Beef Tenderloin 4.5/5

For the Mains, diners can choose either the Black Angus Beef Tenderloin or Atlantic Cod Fish. The beautifully medium-cooked Beef Tenderloin is paired with nutty celeriac and full-bodied truffle beef jus.

Atlantic Cod Fish 4.2/5

The Atlantic Cod Fish will be an excellent choice if you don't eat beef. The toothsome and buttery cod fish is accompanied by a flavoursome orange sauce that lifts the enjoyment.

Chocolate Mousse from Alain Ducasse 4.2/5

Homemade Buckwheat Ice Cream 4.2/5

Finally, round off the dining indulgence on a luscious note with the Mousse Al Cioccolato, a rich chocolate mousse made from Alain Ducasse's chocolate, complemented with Homemade Buckwheat Ice Cream.

Signature Baba 4.5/5

Not to be missed is the Signature Baba drizzled with limoncello and topped with whipped cream.

Besides the Temptation Menu I had, guests can opt for wine pairing for an additional $98++ per guest. There is also a 2-course ($39++ per guest) and 3-course ($46++ per guest) lunch menu option exclude Sundays.

Note: This is an invited tasting.


Osteria BBR by Alain Ducasse
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 64121816
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Restaurant
Mon, Thu-Sun: 12pm - 230pm, 6pm - 945pm
Bar
Mon, Thu-Sun: 12pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]