VUE @ OUE Bayfront- Showcases the Exquisite Flavours of SILERE New Zealand Alpine Merino Lamb in Its Spring Menu

This spring, VUE at OUE Bayfront presents an elevated spring menu featuring an exclusive selection of Silere Alpine Merino Lamb dishes. Raised free-range in the wild alpine meadows of New Zealand, these lambs graze on golden tussocks and wild mountain thyme, which naturally contribute to their distinctive flavour profile.

Silere NZ Alpine Merino Lamb Tartare 4/5

The cold appetiser of Silere NZ Alpine Merino Lamb Tartare truly showcased the exquisite meat. The tender texture of the lamb paired beautifully with oscietra caviar, pickled sakura leaves, and egg yolk gel, enhancing its richness and depth of flavour. A subtle gaminess lingered at the end of each bite, adding an intriguing nuance. A touch more acidity could have further elevated the tartare.

Zeeland Kingfish Confit 4.5/5

Another standout cold appetiser was the Zeeland Kingfish Confit, complemented by pickled kabu, grilled mussels, and smoked bonito vinegar. The dish delivered both richness in texture and layered umami flavours, balanced by just the right amount of acidity.

White Asparagus 4.2/5

For a vegetarian warm appetiser, the seasonal White Asparagus was well-executed, its grilled smokiness enhancing the asparagus's natural mildness. The lion's mane mushroom tempura added a satisfying crunch and a moreish quality to the dish. A drizzle of herb oil and sweet, piquant choron sauce tied the elements together harmoniously.

Scallop & Pearls 4.2/5

The seafood warm appetiser, Scallop & Pearls (+$18), was a showstopper. The scallops were succulent and perfectly seared, paired with buttery cauliflower purée and creamy oscietra caviar, delivering a silky, indulgent mouthfeel. A hint of mild curry cream and pickled onions added depth and a slight acidity to balance the richness.

Wild Forest Mushroom Risotto 4.2/5

For the risotto course, we sampled the Wild Forest Mushroom Risotto and Signature Uni Risotto (+$12), each offering a perfectly cooked rice texture. The Wild Forest Mushroom Risotto featured porcini and sautéed chestnut mushrooms enriched with Parmigiano and truffle for a deep, earthy flavour. While deliciously rich and umami-packed, it became slightly too salty towards the end.

Uni Risotto 4.5/5

The Uni Risotto had a unique briny and cheesy flavour profile, enhanced by the use of Japanese multi-grain rice, which added a nutty dimension that paired well with the creamy sea urchin.

Silere NZ Alpine Merino Lamb Rack 4/5

Under the Mains, the Silere NZ Alpine Merino Lamb Rack was presented as a Lamb Wellington, wrapped in flaky, golden pastry with tender, blushing-pink lamb at its core. While the lamb's flavour was relatively mild, the dish was elevated by a Pithivier chilli & cumin pesto and a tangy buttermilk sauce, which provided a bold, flavourful contrast.

Spanish Lubina 4.5/5

For the seafood main, the Spanish Lubina was well-cooked with a crisp, golden-brown skin. It was enhanced with Sardinian bottarga alongside tender braised leek and kale velouté, adding a depth of oceanic and herbaceous flavours.

Sobacha Dark Chocolate 4.8/5

For a decadent finish, the Sobacha Dark Chocolate stood out with its nutty blond buckwheat mousse, fermented soy caramel, and cereal milk ice cream — a sublime combination of textures and flavours. The prized Shizuoka Musk Melon (+$28) was a delightful choice for a lighter option. This air-flown melon was served with fresh berries and seasonal sorbet, allowing its natural sweetness and juiciness to shine.

Shizuoka Musk Melon 4.2/5

Available from 28 March 2025 to 23 June 2025, the Spring Menu features 3-course $128++ | 4-course $168++ | 5-course $198++ per guest

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.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 3pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]

KA-MON @ Resorts World Sentosa - Three Traditional Japanese Grilling Techniques Under One Roof

Nestled within Resorts World Sentosa, KA-MON is the latest venture by celebrated Chef Hal Yamashita. It promises an authentic yet innovative Japanese grilling experience. What sets KA-MON apart is its integration of three traditional grilling techniques — irori, robatayaki, and warayaki — all within a single restaurant. It reminds me of Setsuri Ishinomake, which also embraces multiple grilling styles under one roof, showcasing the depth and versatility of Japanese cuisine.

Our meal began with an Amuse Bouche — a delightfully crisp fried fish paired with pickled vegetables in a sweet and sour sauce. The pickles' vibrant acidity perfectly balanced the fish's richness, making it a refreshing and appetising start.

Wagyu Beef Tartare 4.8/5

The Wagyu Beef Tartare is a reimagined take on Yukke, seasoned with soy, garlic, sesame, and gochujang. The quail egg yolk, resting atop the finely diced wagyu, added a luscious creaminess. Mixing everything together and scooping it up with the accompanying crisp papadam created a harmonious blend of sweet, savoury, and umami flavours.

Organic Egg & Ikura 4.5/5

One of the standout dishes was the Organic Egg & Ikura, a decadent layering of Ajitsuke Tamago, briny ikura, and luxurious Hokkaido uni. This dish offered a symphony of textures — from the silky yolk to the creamy sea urchin and the signature pop of salmon roe — all heightened by the sharp, fresh heat of wasabi.

Sakoshi Bay Oyster 4.2/5

Seafood took centre stage with the Sakoshi Bay Oyster, a prized delicacy from Hyogo Prefecture. Grilled over robatayaki until just 80% cooked, the oyster was then glazed with shio kombu butter and topped with a fragrant crumble of garlic, ginger, and shallots, enhancing its natural oceanic richness.

Tuna Wara Tataki 4.5/5

The Tuna Wara Tataki featured Big Eye Tuna, sustainably sourced from Australia's East Coast. Unlike traditional charcoal grilling, this dish was kissed by straw fire, resulting in a gently charred exterior while preserving the buttery, raw centre. The subtle smokiness complemented the bright ponzu sauce, thinly sliced myoga, and crisp garlic chips, perfectly balancing smoke and freshness.

Irori Grilled Jumbo Tiger Prawn 4.2/5

The Irori Grilled Jumbo Tiger Prawn was a prime example of traditional grilling techniques. Skewered and slow-grilled over charcoal in the irori style, a method dating back to the Jomon period, this dish showcased the prawn's natural sweetness and succulence. A touch of Maldon sea salt and a squeeze of lemon were all that was needed to highlight its pure, briny essence.

Aged Breast of Duck 4.8/5

For meat lovers, the Aged Breast of Duck was a revelation. Dry-aged for at least five days, the duck was slowly grilled over robatayaki to a perfect medium-rare, resulting in crisp skin and tender flesh. It was accompanied by burdock root purée for an earthy depth, while the spicy romaine and apple salad added a touch of sweetness and crunch, echoing the balance found in Korean BBQ and Japanese yakiniku.

Coriander Salad 4/5

One of the most polarising dishes on the menu is the Coriander Salad — a love-it-or-hate-it experience. Tossed in a white soy vinaigrette and topped with crispy fried sakura ebi and fragrant bawang goreng, the salad delivered a bright, herbal crispness that might not be for everyone but certainly intrigued the palate.

Saba Donabe 4.2/5

The meal culminated in the Saba Donabe, a tableside performance where rice was cooked in a traditional claypot over grilled fish bone dashi. Depending on the daily fresh catch from Nagasaki, our version featured grilled saba, which was folded into the rice at the tableside. The result? It is a deeply comforting dish with fluffy grains and crisped edges served with miso soup for a satisfying finish.

Mont Blanc "Flower" 4.2/5

To end on a high note, we were served the Mont Blanc "Flower", a delicate yet indulgent dessert. The chestnut mousse, piped atop a crisp French meringue, was paired with mikan yuzu jelly, creating a beautiful contrast between nutty richness and citrusy brightness. It felt like we were enjoying two desserts in one, perfectly encapsulating French pastry finesse and Japanese flavour precision.

With its seamless integration of traditional Japanese grilling techniques, premium ingredients, and meticulous execution, KA-MON at Resorts World Sentosa offers a one-of-a-kind Japanese grill experience in Singapore. Chef Hal Yamashita's expertise is evident in each dish, which celebrates both the purity of ingredients and the artistry of grilling. Whether you're a fan of seafood, premium meats, or comforting rice dishes, KA-MON delivers an elevated dining experience that is both exciting and deeply satisfying.

Note: This is an invites tasting.


KA-MON
(Opposite Resorts World Station) Resorts Word Sentosa
Hotel Michael
Level 1
Tel: +65 6577 6448/6688
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Nearest MRT: Harbourfront (CC, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Resorts World station. Alight at Resorts World station. Walk to destination. Jourrney time about 10 minutes. [Map]

GU:UM @ Keong Saik - Contemporary Korean Steakhouse Lunaches Refreshed Menus

GU:UM, which literally means to grill, roast, or cook over fire in Korean, is a premium Korean steakhouse by One Michelin-starred NAE:UM’s Chef Louis Han. Unlike traditional K-BBQ restaurants, GU:UM elevates the experience with top-quality meats, refined techniques, and distinct Asian influences, creating a sophisticated and modern take on Korean barbecue.

Yukhwae Jeon 5/5

We started with the Yukhwae Jeon ($32), a creative pairing of Korean beef tartare with a crispy potato pancake. This combination was nothing short of brilliant—the rich, umami-packed tartare contrasted beautifully with the crisp, starchy pancake. It’s a unique dish that I have never seen elsewhere, making it a must-order.

Mulhwae 4.5/5

The Mulhwae ($28) followed — a refreshing cold salad soup with raw fish. It’s somewhat reminiscent of ceviche, but with more intricate layers of flavor. The sharp, tangy notes of the broth were incredibly appetising and invigorating, making it a perfect dish to whet the appetite.

Surf & Turf Plattter 4.5/5

Perfect for sharing, the Surf & Turf Platter ($328) was a showstopper. It featured a variety of premium cuts from both land and sea, accompanied by grilled vegetables and side dishes. The beef and pork were grilled to perfection, exuding deep, smoky flavours that showcased their high-quality marbling. The seafood selection, including lobster and abalone, further elevated the indulgence of this luxurious platter.

To enjoy it the Korean way, wrap the meats in lettuce with a variety of condiments — a satisfying experience that enhances the flavours.

Al Bibimbap 4.2/5

For those who want something more filling, the Al Bibimbap ($34) is a delightful twist on the classic Korean mixed rice dish. This white-based bibimbap comes with chunks of lobster, seaweed flakes, and roe, adding an extra layer of umami richness. A good mix of all the ingredients ensures a harmonious balance of textures and flavours in every bite.

Hotteok 4.8/5

Even after a hearty meal, saving space for dessert is a must. The Hotteok ($18) was a standout, featuring a pan-fried Korean pancake with a chewy, almost mochi-like texture. It was exceptional when paired with the burnt honey ice cream, which added a sweet, caramelised depth to the dish.

Injeolmi Tiramisu 4.2/5

Another noteworthy dessert was the Injeolmi Tiramisu ($16), an innovative take on the classic Italian dessert. Served inside a tart shell, the Nespresso-infused tiramisu was enhanced with toasted rice cake powder, creating a unique fusion of flavours. This Korean-inspired twist on tiramisu was a fantastic way to end the meal.

GU:UM is a game-changer in Korean barbecue, seamlessly blending premium steakhouse elements with Korean culinary traditions. The Yukhwae Jeon, Surf & Turf Platter, and Hotteok were clear highlights, showcasing Chef Louis Han’s creativity and finesse. Whether you're looking for a refined dining experience or a luxurious take on Korean grilling, GU:UM is a must-visit destination for steak and barbecue lovers alike.

Note: This is an invited tasting.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Tajimaya Yakiniku @ VivoCity - Golden Feast Yakiniku Platter in an Elegant Revolving Carousel with Premium Cuts and Seafood

For this Chinese New Year, Creative Eateries brings a touch of innovation to the festive season with a variety of celebratory menus across its restaurant brands, including a unique Japanese twist at Tajimaya Yakiniku with their Golden Feast Yakiniku Platter.

The star of the show, presented on an elegant revolving carousel surrounding the charcoal grill, was a decadent assortment of 8 premium meat cuts and 2 types of fresh seafood. The carefully curated lineup included A5 Miyazaki Striploin, A5 Miyazaki Nami Karubi Short Ribs, A5 Kagoshima Zabuton Chuck Flap, A5 Kagoshima Sasabara Flank, MS6/7 Australian Wagyu Rib Fingers, MS6/7 Australian Wagyu Tongue Negi Shio, US Kurobuta Pork Belly, US Kurobuta Pork Jowl, Mekajiki (Swordfish) and Hokkaido Hotate Scallops.

A5 Miyazaki Striploin

A5 Kagoshima Zabuton Chuck Flap

The Miyazaki and Kagoshima cuts stood out with their rich, buttery flavours and melt-in-your-mouth textures, delivering an indulgent experience. However, the MS6/7 Wagyu Rib Fingers proved a little tough to chew, and I would have preferred the Wagyu Tongue to be served in thinner slices for a more enjoyable bite.

Kurobuta Pork Jowl

Among the pork selections, I enjoyed the Kurobuta Pork Jowl, which had a more balanced fat-to-meat ratio than the pork belly.

Mekajiki

The Mekajiki (Swordfish) was an unexpected delight, especially when grilled to form a golden crust that added a satisfying crunch to its firm, dense, and meaty texture. Its natural fattiness created a luscious mouthfeel rivalling the premium meats.

Truffle Kaisen Tartare with Tenkatsu

Japanese Wagyu Sukiyaki Don

The menu also featured Zansai, a starter course showcasing Truffle Kaisen Tartare with Tenkatsu and a mini Japanese Wagyu Sukiyaki Don topped with a silky onsen egg yolk. The don's slices of meat were slightly dry despite the creamy egg yolk adding richness.

Japanese Yuzu Sorbet

The meal concluded with a refreshing scoop of Japanese Yuzu Sorbet, offering a bright and citrusy finale that cleansed the palate beautifully after the indulgent feast.

Golden Feast Yakiniku Platter is from $178++ for two persons and $348++ for 4 persons. Promotion Validity: 15 January 2025 - 12 February 2025

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.


Tajimaya Yakiniku
VivoCity
1 Harbourfront Walk
#01-102/103
Singapore 098585
Tel: +65 3125 8831
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Nearest MRT: Harbourfront (CC, NE Line)

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

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to destination. Journey time about 3 minutes. [Map]

Alma by Juan Amador @ Goodwood Park Hotel - Festive Set Lunch by 1-Michelin-starred Restaurant at $78++

This festive season, Alma by Juan Amador, a 1-Michelin-starred European restaurant at Goodwood Park Hotel, unveils its 4-course Festive Set Lunch ($78++), showcasing “affordable luxury” with a refined twist on Christmas classics.

Festive Set Lunch 4.2/5

Chef Yew Eng Tong crafts an indulgent menu reinvented with Alma's signature finesse, featuring premium ingredients like turkey, beef, and lobster.

Cauliflower Tartlet, Takoyaki Potato Gratin

The meal begins with a delightful duo of snacks: the Cauliflower Tartlet, which is both flavorful and intricately crafted, and the Takoyaki Potato Gratin, Chef Yew’s creamy, garlicky reinterpretation of the beloved Japanese snack.

Tuna Tartare

The starter offers two options: the Tuna Tartare, served atop crispy rice paper layered with nori, smoked soy-infused mayo, and horseradish for a mild kick, or the Wagyu Beef Tartare, a rich and decadent alternative. Both starters are thoughtfully plated, delivering a harmonious balance of flavour and textures.

Agnolotti of Lobster

Next comes the Agnolotti of Lobster, a pasta course filled with lobster meat. For added depth, it is served with a crustacean crème, bouillabaisse foam, and a hint of coriander. While flavourful, the filling edges slightly on the salty side for me.

Crispy Skin Barramundi & US Scallop

For the main course, diners can choose fish, turkey or beef. For fish, it features Crispy Skin Barramundi with US Scallop paired with a smooth pumpkin purée, burnt butter, and saffron sauce.

Drunken Stuffed Turkey Breast

The festive Drunken Stuffed Turkey Breast is elevated with pan-fried foie gras, daikon, and scallion. The turkey breast impressed with its tenderness, while the daikon absorbed the rich and buttery flavours of the foie gras.

For diners who are fans of beef, there is also an option to upgrade to the Yukimuro Snow-Aged A5 Wagyu (+$58).

Rose Financier

Desserts began with the Rose Financiers, which carried subtle floral notes.

Black Forest Chocolate Cake

Lastly, there was the Black Forest Chocolate Cake, accompanied by cherries, vanilla ice cream, and a dollop of chantilly. This reinvented rendition was a sweet treat to end the meal.

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.


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
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Nearest MRT: Orchard (NS, TE Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]