Maguro Samurai @ Robertson Quay - New Modern “Fish Market” Izakaya Specialising in Unique Tuna Parts, Overflowing Ikura Dons and More

Maguro Samurai, a new addition to the Robertson Quay dining scene, brings a modern 'fish market-style' izakaya concept to Singapore. Associated with Kansushi, the restaurant takes pride in its range of authentic Japanese dishes, including items uncommonly found in Singapore.

The interesting 'fish market' concept allows diners to first take their pick from a display of seafood imported from Japan and then decide on a preferred cooking method. Some of these include sashimi, grilled and sushi.

For its interior, several samurai swords are on display, alongside an impressive collection of Japanese alcohols, most of which are available for order.

Avocado Shiokobu Ae 4/5

Our first dish was the Avocado Shiokobu Ae ($9), which had cubes of creamy avocado tossed in salted kelp and topped with bonito. We enjoyed this lightly savoury starter but wished it came in a more significant portion for its price.

Maguro Yukke 4.5/5

Next up, we had their Maguro Yukke ($38). Crack the silky raw egg yolk and mix it thoroughly to let the yolk coat each piece of tuna. The tuna chunks, marinated in a flavorful spicy sauce, matched harmoniously.

Negitoro Bucket 3.8/5

The Negitoro Bucket ($28) comprises minced fatty tuna and is meant to be savoured as a spread on crunchy baguette slices. While the additional garlic butter on the baguette was clever, we found it quite average overall.

Maguro Sashimi Mori 4.5/5

Tuna lovers should check out the Maguro Sashimi Mori ($52), which showcases four different tuna sashimi cuts. We had fresh and thick slices of Otoro (fatty tuna), Chutoro (medium fatty tuna), Maguro Zuniku (tuna head meat) and Akami (Bluefin tuna).

Grilled Maguro Zuniku 4.5/5

After enjoying the sashimi version, we were excited to try the Grilled Maguro Zuniku ($38). The grilled tuna head meat carried a bit of a soft, fatty texture and was done tender and smoky.

Grilled Maguro Hohoniku 4.5/5

Similarly, the Grilled Maguro Hohoniku ($16) was also grilled expertly, with the tuna cheek meat retaining its buttery and firm yet tender bite. The simple condiments of fresh wasabi, salt and garlic chips were more than sufficient.

Ninniku Syoyu Engawa Don 4.2/5

We had two different dons, the first being the Ninniku Syoyu Engawa Don (Flounder fin garlic flavour rice bowl). It was quite a small bowl, but we were impressed by the buttery slices of melt-in-your-mouth Engawa.

Ikura Kobore Don 4/5

The presentation of the Ikura Kobore Don ($39) was a whole visual treat. The chef first began a short performance on his drums while one of his servers generously topped on spoons of ikura synchronised to the rhythm of the beats. The don was finished with a shimmering spray of gold dust. While the plump ikura was briny and flavourful, this is definitely best as a sharing dish for 3 or more pax.

Kakigori 3.8/5

Dessert was a traditional Japanese offering, a freshly made calamansi-flavoured Kakigori. The layers of shaved ice here are thicker with a soft texture. It was refreshing, albeit a bit sweet.

Overall, the dishes we sampled at Maguro Samurai were indeed of decent quality; however, the general pricing was also relatively high.

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.


Maguro Samurai
Village Residence Robertson Quay
#01-16
30 Robertson Quay
Singapore 238251
Tel: +65 6320 3637
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 4pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

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.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
Instagram
Facebook
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on 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]

Joie @ Orchard Central - Restaurant with Modern Meatless Cuisine in Orchard Central’s Rooftop Garden

Tucked on the 12th floor of Orchard Central is Joie, a restaurant that prides itself on bringing diners a modern meatless menu with Japanese-European elements. It shares the top floor with one other restaurant and the mall's rooftop garden, with views overlooking the bustling Orchard Road.

Joie offers a 4 or 5-Course set for lunch and a 6-Course for dinner. The prices are as follows:

4-Course Lunch
$38++ on Mondays to Fridays, except Eve of Public Holidays and Public Holidays

5 Course Lunch
$50++ Daily

6-Course Dinner
$78++ on Mondays to Thursdays
$88++ on Friday to Sunday, Eve of Public Holidays and Public Holidays

For this visit, we had two sets of the 6-Course Dinner and hence could sample more dishes as indicated individually below. Beverages are not included, but Joie offers quite a comprehensive list of alcoholic drinks and a more straightforward non-alcoholic list containing mocktails, coffee, tea and soft drinks.

Complimentary Snack - Spaghetti Sticks

We were first served with a complimentary crunchy snack of Spaghetti Sticks in two flavours, spiced and non-spiced.

Palate Cleanser - Passionfruit Sorbet

After that, we were treated to Passionfruit Sorbet, which was intended to cleanse our palates before beginning the course properly. However, it could have been less icy and a lot less sweet to provide a lighter and more refreshing start.

Starter - Chef’s Selection of Assorted Platter 3/5

However, we were uncertain if it was intentional, but the capsicum kebab was made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

However, we were uncertain if it was intentional, but the capsicum kebab seemed to be just made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

Side Dish - Bailing Mushroom on Paper Hot Pot 2.8/5

Our first side dish was the Bailing Mushroom on Paper Hot Pot. We appreciated the chunky yet soft-texted mushrooms here, but the accompanying soup was overly sweet, making it challenging to savour fully. A more balanced base would have enhanced the overall enjoyment.

Side Dish - Gratinated Champignon with Mozzarella 2.8/5

For our second side dish, we had the Gratinated Champignon with Mozzarella. I looked forward to it when I saw the copious amount of cheese and golden-brown crust, but I was disappointed with the meagre portion of button mushrooms. The bread meant to pair with the Belgian endives was, unfortunately, a bit stale.

Cold Dish - Tuna Cold Steak 1/5

We ordered the Tuna Cold Steak as our first cold dish, which had marinated watermelon with dill mustard dressing and a topping of pine nuts. The texture of the 'steak' was soft, but flavour-wise, it was cloyingly sweet.

Cold Dish - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass 2/5

We've had vegetarian sashimi a couple of times before this and were excited to try Joie's carefully plated rendition - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass.

Instead of the usual konjac for the sashimi, they've ventured to use other elements, such as coconut, huai shan and aloe vera. The platter featured 'salmon, octopus, jellyfish and abalone', arranged from left to right. It was served with soy sauce and an oyster-leaf shooter glass. Unfortunately, like the previous dishes, most of these items leaned towards the sweeter side. We would have preferred a better balance with more savoury elements.

Soup - Japanese Kunbu Broth with Hand Carved Tofu 1/5

Our first choice of soup was the Japanese Kunbu Broth with Hand Carved Tofu. We understand from the menu that it was meant to be a double-boiled Japanese seaweed consomme, but what we had was regrettably bland.

Soup - Infusion of Cepes & Truffle 3/5

The Infusion of Cepes & Truffle was a better bowl. The mushroom soup here had delightful bits of mushroom and carried a mild truffle fragrance.

Main - Truffle Risotto 2.8/5

There are 5 mains to choose from for the dinner course. The Truffle Risotto with a croquette on top, mascarpone cream, greens, and black truffle didn't quite meet our expectations. The risotto had a thick porridge-like texture, lacking the desirable al dente bite. Additionally, we would have appreciated the croquette more if it had been served hotter and crunchier to provide better textural contrast.

Main - Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone 3/5

Our second main, the Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone, fared better. Beyond the visual presentation, the "Pu Ye" hot stone was intended to keep the dish hot. The mushroom steak here highlights a well-grilled monkey head mushroom with a mild smokiness. While the deep-fried spaghetti was too oily, I would have liked more of the truffle mashed potato as it was smooth and carried a good amount of flavour.

Dessert - Yoghurt Pudding 2.5/5

The Yogurt Pudding dessert had a watery texture, lacked the expected tangy yoghurt notes and leaned towards the sweeter side.

Dessert - Homemade Cheesecake with Oreo 2.8/5

Our last dessert was their Homemade Cheesecake with Oreo. It was average, with a decent amount of cheese flavour.

Unfortunately, our visit to Joie fell short of expectations. While we valued the warm service, the food quality needed to align with what we anticipated from a casual fine dining establishment. Many dishes lacked flavour or erred on the side of excessive sweetness. We hope this was an isolated occurrence and hope to experience better in the future.

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.


Joie
Orchard Central
#12-01
181 Orchard Road
Singapore 238896
Tel: +65 9663 0901
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C or D. Walk to Orchard Central. Walk to destination. Journey time about 5 minutes. [Map]

Beast Restaurant and Bar @ Duxton Hill - Savour The Art Of Steak At Beast Duxton

Inspired by North America steakhouses, Beast Restaurant and Bar, located at Duxton Hill, combines a modern steakhouse with chic bar vibes. Setting into the restaurant, you are first greeted by the bar. Then, stepping behind the curtain separating the bar and dining area, diners transform into an intimate dining room with exposed brick walls and leather banquettes.

The kitchen is helmed by Chef Muhamad, formerly from Santi Marina Bay Sands, Bam!, Gaig Singapore, and Park Grill in Kuala Lumpur. The food is centred around a specially designed grill and a special mix of Binchotan Charcoal, oak wood and lychee wood.

Live Pacific Oysters 4.5/5

We started our dinner with some Live Pacific Oysters ($38/ $72) that were freshly shucked, fresh and briny. The pairing of ponzu, kimchi and avruga caviar brightened the enjoyment.

Smoked Tuna Tataki 4/5

The other starter we had was the Smoked Tuna Tataki ($32). The smoked tuna, foie gras and terrine are layered like fallen domino blocks, paired with Aji Amarillo and hazelnut. It has a delightfully fruity sweetness from the Aji Amarillo, while the foie gras gives an extra soothing creaminess.

Grilled Bone Marrow 4.2/5

To go with our mains, we ordered a couple of sides to go along. First, we had the Grilled Bone Marrow ($22/2pc). It smelled so good that we started on it before the mains arrived. I love the sweetness from wine-braised caramelized onion and bacon bits that accentuated the taste profile.

Creamy Spinach 4.5

I decided to get some vegetables to our diet, so I went for the Creamy Spinach ($14), which consists of feta cheese and raisins. It is one of my favourite side dishes for any steakhouse.

Sanchoku MB7 Australian Grained Fed Wagyu Picanha 4.8/5

Unique at Beast is the extensive range of different cuts of meat ranging from Sanchoku Australian Grain Fed Wagyu Picanha ($68, 300g), Margaret River Australian Wagyu Tenderloin ($58, 180g) to Miyazaki Japanese A5 Wagyu Ribeye ($108, 200g). We had the Sanchoku MB7 Australian Grained Fed Wagyu Picanha cooked to medium pink. The priced cut with its beautiful marbling is tender and juicy. The beef is so flavourful on its own that no extra seasoning or sauces are needed.

Chilean Sea Bass 4.2/5

There are other protein choices for those who don't eat beef, such as the Chilean Sea Bass ($42). The moist fish is grilled to perfection, floating on a bed of green lentils and sake foam.

Earl Grey Tea Flan

Not to be missed are their desserts too. I definitely recommend you to save some space for the them. We had the Earl Grey Tea Flan ($14) and 72% Chocolate Cake ($16). The Earl Grey Tea Flan made from goats milk is light, but well-flavoured for a tealific finishing, paired with Madagascar vanilla ice cream.

72% Chocolate Cake 4.2/5

For the sweet tooth that prefers something richer and more intense, the 72% Chocolate Cake is a good choice. The chocolate is moist and soft, like tiramisu's texture, paired with salted caramel ice cream.

As the saying goes, never judge a book by its cover, don't be misled by the front of the restaurant thinking it is a drinking hole. The food here impressed me. It's one of those restaurants that I made a mental note to return or if my friend asked me for a recommendation.

Note: This is an invited tasting.


Beast Restaurant and Bar
10 Duxton Hill
Singapore 089594
Tel: +65 97822661
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 5pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]