Setsuri Ishinomake @ Guoco Midtown - Celebrating the Art of Japanese Grilling

Setsuri Ishinomaki, the latest concept under the Ishinomaki Group, has made a remarkable entry at Guoco Midtown. This restaurant honours the best of Japan's grilling techniques, featuring four distinct methods: Genshiyaki, Warayaki, Robatayaki, and Rogama. Focusing on showcasing nature's finest ingredients, Setsuri Ishinomaki delivers an exceptional dining experience that blends tradition and innovation.

Iburigakko Shiitake & Cream Cheese with Crackers 4/5

We began our dinner with a couple of light snacks, perfect for pairing with pre-dinner drinks. The Iburigakko Shiitake & Cream Cheese with Crackers ($10) was particularly addictive. This delightful dish features a pate of smoked pickles, mushrooms, and cream cheese, shaped like a scoop of ice cream and served with crispy crackers.

Tsubugai, Tako Kimchi 3.5/5

The Tsubugai, Tako Kimchi ($12) combines sea whelk, octopus, and kimchi. The vibrant flavours and delightful crunch of the sea whelk and octopus make for an appetising start to the meal.

Mentai Dashi Maki Tamago 4.2/5

The freshly made Mentai Dashi Maki Tamago ($14) was well executed. Topped with spicy cod roe, the fluffy Japanese omelette offered a complex and satisfying taste profile.

Apios 3.5/5

Apios, a unique blend of yam and potato with a sweet chestnut-like flavour, was a novel experience for me. While it was enjoyable, I wished for a dipping sauce to further appreciate the ingredient.

Ebi Tempura 4.2/5

The Ebi Tempura ($22) features sweet, plump, and crispy deep-fried prawns, ideal for accompanying drinks.

The first grilling technique we experienced is Warayaki, which means 'burning straw'. This primitive method involves burning the remaining dry stalks from the autumn rice harvest and grilling them.

Hon Maguro Toro Wara Tataki 4.2/5

Salmon Wara Takaki 4.2/5

Our first encounter with the Warayaki grilling technique, which involves burning straw, included the Hon Maguro Toro Tataki ($48) and Salmon Wara Takaki ($25). Both dishes showcased the fresh and clean flavours of the fish, enhanced by a unique, underlying smokiness.

Nasu Dengaku 4/5

From the Robatayaki and Rogama section, we sampled the Nasu Dengaku ($16). This dish features Japanese eggplant coated with Kyoto red miso, providing a beautiful sweetness atop the grilled smoky charring.

Tsukune - Grilled Minced Chicken Meatballs 4.5/5

Yakitori - Grilled Chicken Thigh and Leek 4.5/5

The Tsukune ($10) and Yakitori ($10) skewers, grilled over bincho, were aromatic and perfectly charred while retaining their tenderness and juiciness. The grilled minced chicken meatballs were particularly outstanding, with added textural contrast from soft bone.

The restaurant's highlight is the Genshiyaki, an ancient art of Japanese grill. The ingredients are first skewered into bamboo sticks, and the ends of sticks are pushed into a floor of mokuhai (wood ash) specially imported from Kagoshima. The ingredients on the sticks is placed such that they lean against the stack of burning bincho, slowly basking in the gentle heat.

Ebi Genshiyaki 4.5/5

Salmon Honey Miso Genshiyaki 4.2/5

We tried the Grilled Prawns with Seafood Sauce ($12) and Grilled Salmon with Honey Miso ($24). The gentle heat allowed the ingredients' natural flavours to shine, complemented by a sweet sauce for a vibrant finish.

Gindara Saikyo Genshiyaki 4.5/5

Makarei Genshiyaki (Seasonal) 4/5

The Grilled Marinated Cod in Sweet Miso Sauce ($38) and seasonal Makarei Genshiyaki were served unadorned, allowing the fullest appreciation of the high-quality ingredients.

Kinoko Foilyaki 4/5

From the Rogama menu, the seasonal Kinoko Foilyaki, an assortment of mushrooms cooked in its own heat, offered a sweet and savoury finish.

Kani & Kinoko Donabe 3.8/5

The Kani & Kinoko Donabe ($55) features crab meat and mushrooms cooked in a claypot for those seeking a hearty dish. While the premium ingredients were appreciated, the dish could benefit from additional seasoning to enhance its flavours.

Futomaki 4.5/5

The Futomaki ($28), a traditional thick sushi roll with colourful ingredients, was a visual and gastronomic delight. The vibrant colours and diverse ingredients provided fireworks of flavours and multi-textural enjoyment, with four distinct options: Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef.

Warabi Mochi 4/5

For dessert, we enjoyed the Warabi Mochi ($8). With its gelatinous and bouncy texture, this version was elevated when paired with Okinawa brown sugar for extra fragrance and sweetness.

Sweet Potato & Chestnuts Creme Brulee 4.2/5

The Sweet Potato & Chestnuts Creme Brulee ($14) was a unique and memorable dessert. The combination of sweet potato and chestnuts with caramelised sugar provided a lovely ending to our dinner.

Setsuri Ishinomaki at Guoco Midtown offers a unique dining experience, celebrating the best of Japanese grilling techniques. With a menu honouring tradition while embracing innovation, this restaurant is a must-visit for anyone looking to savour the finest in Japanese grills.

Note: This is an invited tasting.


Setsuri Ishinomaki
120 Beach Road
#01-03
Guoco Midtown House
Singapore 189759
Tel: +65 6530 3657
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Mosella @ Pan Pacific Orchard - New Chic Restaurant at Pan Pacific Orchard Hotel

Nestled on the second floor of Pan Pacific Orchard in the heart of Orchard Road, Mosella is a culinary haven offering a fusion of Mediterranean and Peruvian-inspired cuisine. The restaurant boasts an enchanting setting perched over a waterfall and surrounded by lush foliage, providing a unique dining experience. Helmed by Executive Chef Pedro Samper, a San Sebastian native, the menu features a wide range of delectable dishes, from fresh ceviches to expertly prepared premium cuts grilled over a charcoal fire. Guests can choose from an à la carte menu or enjoy three-course set lunches and dinners, regularly updated to keep the experience fresh for returning patrons.

Salmon Tataki Tiradito 4.2/5

The Salmon Tataki Tiradito ($32) is a stunning dish that balances delicate and bold flavours. It features thinly sliced seared salmon, elevated by a vibrant mango salsa and burnt orange, which brings a sweet and citrusy touch to the plate. The dish is adorned with ikura, which offers bursts of briny and salty pops and finished with tahini, a creamy and nutty sauce that ties all the elements together.

Hamachi Tiradito 4/5

The Hamachi Tiradito ($36) combines fresh, thinly sliced Hamachi with a Mandarin Ponzu sauce that offers a zesty and slightly sweet contrast. The addition of truffle adds an earthy and luxurious note, while delicate garlic chips provide texture and a subtle savoury flavour. This dish represents a sophisticated blend of flavours and textures, showcasing Mosella's culinary creativity and commitment to using premium ingredients.

Gambas Al Ajillo 3.8/5

The Gambas Al Ajillo ($40) at Mosella is a classic Spanish dish featuring tender king prawns cooked to perfection in a fragrant garlic oil infused with a touch of chilli, adding pleasant heat to the dish. The use of garlic oil infuses the prawns with a rich and aromatic garlic flavour, enhancing the overall taste profile.

Black Cod 4.2/5

The Black Cod ($62) features a luxurious and buttery fish known for its fork-tender texture. It was expertly prepared to perfection, ensuring it practically melts in your mouth. The dish includes fresh green peas for a touch of sweetness, celeriac for an earthy note, and a zesty salsa verde that adds a vibrant note. The asparagus provides a crisp and fresh element to the plate.

Beef Tenderloin 4.2/5

The Beef Tenderloin ($48) is presented distinctively - served on two metal skewers. The beef is expertly roasted with a blend of aromatic spices, enhancing its flavour and tenderness. Accompanied by chilli oil and Anticucho sauce, a Peruvian-style marinade known for its bold and savoury character, the dish offers a harmonious balance of savoury and spicy flavours. The creamy potato puree adds a comforting element to the ensemble, complementing the beef's richness and spices. This dish is rich, flavourful, and a must-try for those seeking a satisfying and indulgent dining experience.

Japanese Sweet Corn 3.8/5

The Japanese Sweet Corn ($12) is a unique fusion of Japanese and Peruvian flavours. It features tender Japanese sweet corn generously drizzled with tangy lime miso butter for creaminess. The Aji Panca adds smokiness and mild heat, while togarashi provides a gentle kick of spiciness and a hint of umami. The dish offers a harmonious balance of sweet, tangy, smoky, and spicy flavours, showcasing the restaurant's culinary creativity and expertise.

Cacao 4/5

The Cacao ($22) is an interactive and delightful sweet treat. It features a Manjari chocolate tart with a rich cocoa filling encased in delicate pastry. The unique presentation lets you crack open the top part of the tart with a spoon, revealing a creamy hazelnut and caramel filling. This dessert offers a symphony of flavours, from deep chocolate to nuttiness and buttery sweetness, providing a memorable and indulgent way to end your meal at the restaurant.

Tarta de Queso 4.5/5

The Tarta de Ques ($24) features a creamy Burnt Basque Cheesecake, accompanied by apple for a fruity and slightly tart note, finished with a scoop of vanilla ice cream for sweetness. The combination of warm cheesecake and cold ice cream offers a delightful temperature contrast, providing a satisfying and memorable conclusion to our dining experience.

Photos and words 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.


Mosella
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Breakfast (Daily): 630am - 1030am
Lunch (Daily): 12pm - 230pm
Dinner (Mon-Thu): 6pm - 10pm
Dinner (Fri-Sat, PH): 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

Sakaba Igokochi @ NEWest - Transformation from Omakase to Izakaya Concept

Igokochi, nestled in NEWest, has recently undergone a captivating transformation. From its origins as an omakase restaurant, it now embraces the spirited essence of a Tokyo izakaya. Inspired by Shinjuku's bustling back alleys and hidden gems, Igokochi beckons with its izakaya-focused menu and bar.

Peperron Edamame 3/5

Takara MIO Sparkling Rose Sake Limited Edition 300ml

Before delving into the dining experience, we indulged in the Takara MIO Sparkling Rose Sake Limited Edition (300ml), served chilled. Accompanying this refreshing libation was the Peperron Edamame ($7). While the edamame pods were flavoured, the seasoning remained on the surface, sparing the prized beans inside.

Salmon Yukke-Style Carpaccio 4/5

The Salmon Yukke-Style Carpaccio ($13) graced our table next. Thick, luscious salmon slices bathed in a sweet and tangy chef's special sauce. Adorned with ikura, the pearls of umami goodness, it elevated the salmon's rich, fatty flavours.

Beef Tataki with Dashi Ponzu 3.8/5

Beef Tataki with Dashi Ponzu ($16) followed suit, showcasing thinly sliced, seared beef drizzled with a zesty dashi ponzu sauce. Adding green onions and fried garlic provided an aromatic and harmonious finish.

Kombu-marinated Chicken Thigh Steak 3.5/5

The Kombu-Marinated Chicken Thigh Steak ($15) showcased dry-aged chicken marinated in kombu before grilling. The result was a tender, moist, and intensely flavoured chicken. While the distinct chicken flavour might not suit every palate, it was a bold and unique creation.

Pressed Sushi 2.5/5

Despite its creative intent, the Pressed Sushi left us with mixed feelings. We opted for the Scallop Pressed Sushi ($22) adorned with ikura and green onions. Regrettably, the ratio of rice to scallop was skewed, overwhelming the delicate sashimi topping.

Japanese Style Grilled Apple 4/5

We savoured the Japanese Style Grilled Apple ($8), accompanied by red bean, mochi, and vanilla ice cream for dessert. This simple yet delightful dessert offered a sweet conclusion to our meal.

At Igokochi, the transformation from omakase to izakaya has brought forth a medley of flavours inspired by Tokyo's vibrant back alleys. While some dishes soared, others left room for further refinement, promising intriguing culinary journeys to come.

Note: This is an invited tasting.


Sakaba Igokochi
NEWest
1 West Coast Drive
#01-98/99
Singapore 128020
Tel: +65 6963 9430
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Mon-Sat: 1130am - 11pm
(Closed on Sun)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus 154 or 201. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Morsels @ Dempsey Hill - Celebrates 10th Anniversary With A New Spring Menu

Morsels at Dempsey Hill celebrates its 10th anniversary with a renewed concept. Moving away from its small plates sharing menu concept, Morsels 2.0 offers a new fixed course tasting menu concept to showcase the season's best produces with Chef Petrina's fermented sauces.

Season Oyster 4.2/5

We had the 9-course Full Tasting Menu ($188++), starting with four snack items. Interestingly, Chef Petrina incorporates East and West influences into each snack. We kickstarted with the fresh Season Oyster (French + Japanese) paired with citron green tea kombucha vinaigrette and olive gel, brightening the taste profile of the shellfish.

Sanchoku Corned Beef Cream 4/5

Next is the Sanchoku Corned Beef Cream (British + Indian) that is presented in the form of a Pani Puri. The blended Sanchoku beef d-rump is mixed with crunchy cornichon stuffed inside a crispy pani puri shell. Bite into it and get an explosion of flavours.

Zucchini Pancake 4/5

The bite-size Zucchini Pancake (Korean + Spanish) coated in egg batter is pan-fried till golden brown and topped with ricotta cheese, red bell pepper and boquerones. I felt the soul of the dish come from the marinated anchovy fish, accentuating the whole dish.

Mushroom Garum Broth 3.8/5

Lastly is the Mushroom Garum Broth (Chinese + Indian), packed with the essence from the smoked willow tree mushrooms and blaze mushrooms, topped with burnt banana leaf oil. It even comes with a crispy light puffed pastry twist dusted with oregano, thyme and onion powder.

After the snacks, we had the bread course, in which a warm and fluffy Brioche is served together with seaweed herb butter.

Cured Stolt Farm Turbot Carpaccio 4.2/5

We moved on to the entree, starting with the Cured Stolt Farm Turbot Carpaccio. The sustainably sourced turbot is aged for 3-5 days, then thinly sliced and dressed in smoked zucchini dashi to enjoy the turbot. It is paired with crunchy ice plant, cucumber and crispy rice puff for texture, enhanced with 8 Gems caviar for popping brininess.

Toriyama A4 Japanese Wagyu Eye Round Tataki 4.2/5

Next is the Toriyama A4 Japanese Wagyu Eye Round Tataki paired with a spring salad. The wagyu eye round is cured overnight in Morsels's two years old corn miso and finished in the hibachi for a pleasant smokiness while retaining the tender and juiciness. Round up the enjoyment with the thick creamy sabayon and cured eye yolk.

Chinese Celery Tortellini 4/5

Another beautiful dish is the Chinese Celery Tortellini. The delectable texture of the pasta dough is stuffed with wild mushrooms and potato duxelles, served in a vibrant green pea sauce and preserved lemon foam. Lastly, the morsel is topped with charred fermented asparagus for texture.

Jeju Abalone & Sakura Chicken 3/5

The Jeju Abalone & Sakura Chicken is a rice dish. The bouncy abalone and tender chicken rested on a bed of multigrain risotto flavoured with Morsels's four year old doenjiang. I enjoyed the risotto texture comprising Koshihikari Japanese rice, Calrose Californian short grain rice, Cambodian brown rice, and barley. It felt like travelling to Jeju island with the beetroot stock surrounding the dish, poured at the tableside. However, there was a lack of sharpness in the flavour, and it was too earthy for my preference.

Fjord Trout 4/5

Still from the ocean, we had the Fjord Trout that is lightly cured and smoked, complemented by a delicious soy dashi stock, rhubarb compote and edamame cereal. Though cooked using Western techniques, each bite has flavours resembling our local fish soup.

Primrose Farm Pork Tenderloin 4.2/5

I have already lost count of the number of dishes I had, and we are just moving to the mains. For mains, there is a choice of Primrose Farm Pork Tenderloin or Rougie Magret Duck. The sous vide Primrose Farm Pork Tenderloin was tender and succulent, enlivened by the accompanying kumquat red pepper kosho. The other components on the plate are potato pave and grilled baby gem.

Rougie Margret Duck 4.2/5

The other main is the Rougie Margret Duck presented in Western and Asian styles. The grilled duck breast grilled and glazed with ume bbq sauce is tender and comes with a hint of smokiness and sweetness. For the Asian style, it is served as a Japanese duck tsukune.

Palate Cleanser

After all the savoury dishes, we had a cup of refreshing beverage comprising a mixture of lemongrass, pear juice and yuzu juice as a palate cleanser.

Apple 4/5

Moving to desserts, we started with the Rice Whipped Panna Cotta, which is topped with sago and diced apple. The dessert, served chilled with shiso granita and apple lemon balm kombucha, provided the acidity for a light and refreshing finish.

Ang Butter 3.8/5

Morsels's version of Any Butter comes in the form of a polenta cake crowned with Amalfi lemon cream, sitting atop a bed of sweet red bean paste, paired with rosemary namelaka and kinako sable. It is richer in flavour than the first dessert, but the combination worked beautifully.

Petit Fours

Wrapping up the 9-course meal is the Petit Fours comprising of choux, nougat, and pear sour cherry pate de fruit.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction: 
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]