Cassia @ Capella Singapore - Treasure Set Menu, A Collection Of Their Signature Dishes

For this festive seasons, Cassia, the Cantonese restaurant at Capella Singapore has curated the Treasure Set Menu to celebrate the occasion. Guests will be able to enjoy a collection of the signature dishes from the Treasure Set Menu. The 6-course set menu is priced at $98++ for lunch and $168++ for dinner.

Trio of Appetiser 4/5

We started with a Trio of Appetiser which consists of Crispy Suckling Pig with Avocado and Crispy Beancurd Skin, Chicken Wing Stuffed with Minced Shrimp and Steamed Lobster Dumpling with Gold Flake. My favourite is the crispy suckling pig for its crackling skin, complemented by the sweet sauce. On top of that, the crispy beancurd skin gives the dish an added boost in crispiness.

Double-boiled Thick Chicken Broth 4.5/5

Next is a nourishing bowl of Double-boiled Thick Chicken Broth with sea cucumber, fish maw, dried scallop and sea whelk. Besides the brimming bowl of premium ingredients, what I enjoyed most is the collagen rich soup which is packed with the essence of the ingredients after hours of boiling them.

Signature Wok-Fried Australian M9 Wagyu Beef 4.2/5

Cut into cube shapes, the Signature Wok-Fried Australian M9 Wagyu Beef given a coat of peppery kick from the black pepper. The beef was also tender and juicy. A classic dish that has been well executed.

Steamed Lobster with Crispy Fermented Bean Paste 3.8/5

Next is the Steamed Lobster with Crispy Fermented Bean Paste. While the lobster is beautifully cooked to a nice bouncy texture, I didn't feel the crispy fermented bean paste bring out the best of the meat.

Stewed Inaniwa Udon with Abalone and Pan-fried Scallop 3.8/5

All Chinese meal will usually ends with a rice or noodle dish. It is no different with the Treasure Set Menu in which I was served Stewed Inaniwa Udon with Abalone and Pan-fried Scallop. I like the silky texture of the Inaniwa udon. Unfortunately I find the sauce was a bit heavy with the sodium chloride.

Homemade Almond Cream with Bird's Nest 4.2/5

Lastly I had the Homemade Almond Cream with Bird's Nest for dessert. I can't complain about the generous serving of bird's nest but a worthy note is the almond cream. It was smooth, creamy and well balanced to complement the bird's nest.

Note: This is an invited tasting.


Cassia
Capella Singapore
Sentosa Island
1 The Knolls
Singapore 098297
Tel: +65 65915045
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit C or E. Walk to pick up point at exit of Lobby F in Vivocity (near JPot and Nyonya & Baba Restaurants). Wait for the complimentary shuttle bus service. Journey time about 15 minutes. [Map]

2) Alight at Harbour Front MRT station. Take Exit C or E. Walk to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station. Proceed to Artillery Ave. Walk along Artillery Ave until you came to a road (slope) to Capella Hotel. Turn right onto the road and walk up the slope to destination. Journey time about 25 mins. [Map]

Tamoya Udon @ Liang Court - A Brand New Tossed Udon Series

Tamoya Udon at Liang Court makes me crave for udon as much as I would crave for a bowl of ramen. Well known for its chewy and smooth handmade udon noodles, Tamoya Udon is considered one of the most reputable udon establishments amongst Japanese in the Sanuki Province, Shikoku. On the right side of the shop, you get a glimpse of its little home kitchen where fresh udon noodles is being churned out daily using ingredients (flour, shoyu, bonito etc) imported from Japan. With its humble furnishing, decorated with handwritten labels and DIY toppings counter, tables filled with (Japanese-looking) business men slurping their piping hot udon noodles, stepping into Tamoya excites me the way like how a place would in Japan. I couldn't wait to join in the hungry crowd.

Catering to the taste of the locals, Tamoya has created a brand new tossed udon series featuring Oooh-mami Udon, Triple Egg Udon, Fried Onion Udon and Pesto Udon. All the 4 different flavours are each crowned with a jiggly poached egg. Not only it adds to the visual feast, its essential in binding the ingredients together and then coat the noodles with the flavours.

Oooh-mami Udon 3/5

If you are one of those who love everything with XO sauce, Oooh-mami Udon ($10.80) answers your prayers in a 'Japanese' way. Rich with homemade XO sauce, enhanced with beautiful dried sakura ebi and bonito flakes. This bowl spells umami in every sense. It kind of reminds me of our local dry chilli prawn noodles with its chunks of dried shrimps, which gives a counter-texture to the chewy and smooth noodles. I thought it may get too salty but it didn't. Perhaps, the fresh spring onions and chopped onions mellow it a bit.

Triple Egg Udon 2.8/5

Triple Egg Udon ($9.80) is again another creation that speaks to our insatiable appetite for fish roe. The mentaiko is actually served on the udon as it, which is pretty uncommon in Singapore, perhaps more so in Japan. I expected my udon to taste really salty and briny but it turns out to be pretty mild in taste, almost like having Uni. The texture leaves a lot to be desired though. Upon mixing, my udon sort of becomes slimy and gluey. Its smooth and chewy texture somehow works against it in this presentation. The crunchy tobiko didn't help to add in any crunch either.

Fried Onion Udon 3/5

Flavoured with fragrant spring onion oil and topped with fresh spring onions, onions and shallots, Tamoya’s Fried Onion Udon ($8.80) is a predominantly onion-y udon inspired by the famous Shanghainese Chong You (fried spring onion) noodles. I like the fried spring onions which lends a sweetness to this savory noodles, as well as the braised pork meat that makes the noodles a lot more wholesome compared to the rest of the tossed udons.

Pesto Udon 2.5/5

While Pesto Udon ($8.80) is supposed to be a east-meets-west fusion of udon, it resembles more of Thai basil pork dish. I feel the pesto paste is quite well done but it gets lost in a mass of eggy gravy when you mix the udon. The biggest issue I have with is the pork, which smells and tastes porky.

There is no doubt Tamoya's udon is really one of the best in Singapore, given its chewy and smooth texture. Every strand of it is so thick, yet it's light and I won't want to go back to a ready-to-eat version anymore. Although the satisfaction that I got eating from the soup version didn't get translated to eating the tossed udons series, I believe udon lovers may still enjoy a change from their regular routine once in a while.

Words and photos 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.


[CLOSED]
Tamoya Udon
Liang Court
177 River Valley Road
#01-32
Singapore 179030
Tel: +65 63370301
Facebook
Website
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 930pm

Direction: 
1) Alight at Fort Canning MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C, F or G. Walk along the river toward Riverside Point direction. Cross the bridge to the other end of the river. Turn left and walk towards Liang Court. Journey time about 10  minutes. [Map]

3) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 2 stops later. Walk to destination. Journey time about 6 minutes. [Map]

Inaniwa Yosuke @ Japan Food Town (Wisma Atria) - A Dish With 300 Over Years Of Heritage

My yearning for Inaniwa udon brought me to Inaniwa Yosuke, housed in Japan Food Town in Wisma Atria. By chance, my first taste of this legendary udon was at Sen of Japan and its superior texture amazed me. The production of Inaniwa udon is very labour intensive, a handmade process that takes up to 4 days. Back in 1665 when it was first developed by the Yosuke family, it was only served to the Imperial, till it was made available to the public in 1860. With 300 over years of heritage, rather than having it somewhere else, the best I feel is to have it back at its birth place.

Tempura, with SyouyuTare 3.8/5

You could choose to have it hot or chill but I feel that having it chill allow me to really appreciate the texture of the udon. I chose Tempura & Seiro set ($25) which consists of udon, a prawn and assorted vegetables tempura together with SyouyuTare (Soy sauce dip).

The udon was exactly how I remember it to be - smooth and light. It was tasty on its own simply with the cold soy sauce dip. I enjoy the combination of hot, crispy tempura with cold noodles. The cold soy sauce somehow soothes the crispy batter and gives it a shot of savouriness. The prawn was big and succulent, while the mushroom and brinjal were juicy. However, the batter was not as light as I want it to be and it got greasy after a while.

Valentine's Day Set 3.8/5

We also had the special Valentine's Day Set ($24) which consists a smaller portion of the udon, a hot soy milk hotpot with pork, 2 Inari, a fried Ebi and a small little cake.

The hot soy milk surprised me with its richness. It had a nutty taste, similar to a sesame dip. The pork slices were tender and paired really well with the silk udon. Though this set is seasonal, you may go for their Soy Milk Udon ($18) from the standard menu. My friend felt it was too rich, Hence I guess sharing 2 different dips would be the best way to enjoy this delicate noodles.

There are many places for ramen but for Inaniwa udon, this is the place to go. I would definitely be back when my craving kicks in again!

Written and photographs 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.


Inaniwa Yosuke 
Wisma Atria
Japan Food Town
435 Orchard Road
Level 4
Singapore 238877
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 1130am - 11pm
Sat-Sun: 11am - 11pm

Direction: 
1) Alight at Orchard MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

New Taste Restaurant (新嘉飨) @ Macpherson Road

Macpherson Road is not somewhere that I will go often for a meal but after visiting New Taste Restaurant (新嘉飨), it seems I have more reason to do so now. Helming the kitchen is 26 years old Chef and co-owner Cao Yong 曹勇. Cao Yong is a new citizen having come to Singapore with his parents when he is 15 years old.

Just recently this year, Cao Yong represented Singapore in the World Chef Championship in Shanghai (世界厨王上海争霸赛) and came in first place in the team competition. He is also the team leader of the 4 men team that made Singapore Chinese cuisine proud beating teams from other countries especially China.

Chilled Pork Belly 3.5/5 and Smoked Duck 4/5

Dinner at New Taste Restaurant started with some appetisers. We had the Chilled Pork Belly with Garlic Sauce ($6.90) and Smoked Duck with Pickled Ginger ($8.90). The chilled pork bell paired with the cucumber whetted up the appetite with its refreshing and crunchy finishing. The smoked duck was tender and flavourful. Eaten together with the pickled ginger, it helps to cut through the greasiness and gaminess.

Handmade Crispy Long Cheese Stick 4.2/5

The Handmade Crispy Long Cheese Stick ($12.90) will be enjoyed by both the young and old. The cheese stick is filled with a mixture of cheese and potato. I was telling my dinner friends that it actually felt like eating samosa but in a stick form.

Vegetable Juice 4.5/5

I know of one Chinese restaurant that serves the Vegetable Juice ($4.90) but it was off menu. Hence I am very happy to find it at New Taste Restaurant and it does it even better. The juice is blended together with Hong Kong Cai Xin, Pineapple and Sour Plum. The other partner of the restaurant explained to us that the white cloudy appearance of the juice shows that it is freshly blended. This is a very refreshing drink especially for the humid Singapore weather. It does not have that earthy vegetable taste at all.

Marmite Chicken 3.8/5

Moving on to the mains, we started with the Marmite Chicken which is fried to crispy. The sweet marmite marination topped with sesame seeds is quite enjoyable with the sweet bitter aftertaste.

Deep Fried Spinach Beancurd with Fresh Mushroom and Black Truffle 4/5

The Deep Fried Spinach Beancurd with Fresh Mushroom and Black Truffle ($12.90) is a classic dish with the homemade silky beancurd. The earthy black truffle seems to give it an additional layer of flavour with the carrot and mushroom providing the extra texture.

Crispy Fried Prawn, Fruit Salad with Wasabi Cream 3.8/5

The Crispy Fried Prawn, Fruit Salad with Wasabi Cream ($21.90) received mixed reviews. The huge prawn was fresh and crunchy. However I find the wasabi cream was on the sweet side missing the pungnet wasabi kick.

Stir Fried Udon with Homemade XO Sauce and Black Truffle 4/5

At New Taste restaurant, besides the eclectic selection of cooked dishes, there are also one meal dish such as the Stir Fried Udon with Homemade XO Sauce and Black Truffle ($12.90) for those that just one to grab a quick meal. I understand that it is not easy to stir fried udon if the chef does not have a good control of his wok. The noodle can end up too soft or lumpy. My plate of udon turned out to have a nice wok hei with almost al dente bite to the udon.

Signature Crab Porridge 4.5/5

The highlight at New Taste restaurant has to be their Signature Crab Porridge that is good for 2-3 pax. Currently it is having promotion at $19.90 (usual price $39.90). The huge bowl of porridge comes with a whole mud crab. The porridge is the grainy type like Teochew porridge. What made the crab porridge so delicious has to the broth that is cooked with chicken stock and pumpkin. I think I can eat his everyday.

Lemon Glass Jelly 3/5

Dinner at New Taste restaurant finished on a sweet note with the Lemon Glass Jelly ($3.90). It was a refreshing and light dessert to finish the dinner. If the lemongrass flavour can be more distinct will be perfect.

New Taste Restaurant is actually split into 2 sections. One section offers ala carte dishes of modern fine chinese fare at affordable price, the other section offers steamboat buffet.

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New Taste Restaurant (新嘉飨)
476 Macpherson Road
Singapore 368191
Tel: +65 68485233
Facebook
Nearest MRT: Tai Seng (CC Line), Macpherson (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Tai Seng MRT station. Take Exit B. Walk to Macpherson Road. Turn right onto Macpherson Road. Continue on Macpherson Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Macpherson MRT station. Take Exit B. Walk straight towards the temple. Turn left onto the walk path beside the temple. Walk to bus stop at Ubi Ave 2, Aztech Building (Stop ID 71169). Take bus number 8. Alight 4 stop later. Walk to destination. Journey time about 15 minutes. [Map]

Sushi Kou @ Orchid Hotel

Mentioned Omakase and Orchid Hotel, probably the first to come to mind is Teppei. One of the hottest Japanese restaurants in Singapore offering affordable omakase sets that has a reservation list up to at least 4 months. However not known to many just a door away is Sushi Kou which also offers affordable Omakase sets ranging from as cheap as $50 which is available for both lunch and dinner.

Homemade Pickles 4.2/5

Sushi Kou has a more spacious and cosy ambience compared to Teppei. The 50 seater restaurant is managed by Chef-Owner Koda Naokatsu who has over 15 years of culinary experience. Setting themselves apart is the complimentary jars of Homemade Pickles. Besides the pickled tomatoes and cucumbers, I also got to tried the pickled seaweed.

Appertiser 3/5

We have the $80, 7-course Omakase Set starting with the appertiser. The two appertiser items were
Tako Suinomo (fresh octopus) and Tamago Tofu with Tobiko (steamed egg with flying fish roe). A light entry to the 7 course dinner while leaving you anticipating what is upcoming.

Sashimi 4/5

Next up is the fresh Sashimi that is flown in twice a week from Japan. From the oceanic catch during my visit, I had the Otoro, Hamachi Hirame, Yukowa Maguro, Mutsu, and Matako. Kindly note this is a sharing portion for 4 pax, the chef simply served them together.

Yaki (Grill) 4.5/5

From the grill, I had the Kimiro Gindara and Manaji (cod fish and organic Kyoto chillies with shrimps). The gindara was glazed with a layer of egg which accentuated the whole flavour of the cod fish.

Age (Fry) 3.5/5

I do have a liking for food presented in a different twist. The Unagi Nasu Tempura (tempura of unagi rolled in eggplant) is one such dish I enjoyed. The batter, eggplant and unagi forms the three different layers of texture enjoyments while not throwing the dish out of balance.

Nimono (Braise) 4.2/5

The light and refreshing bowl of Gai Inaniwa Udon is served with scallop, shrimps and pumpkin. The udon was smooth and silky which was slurping good. In a way, I like the timing of this dish. It sort of helps to cleanse the palate after the fried tempura.

Sushi 4/5

Next up is the finale where an assorted of Sushi is served.  The platter consisted of Otoro, Shimaji, Shime Saba, Anago, Egawa, Tori Gai and Ikura. My favourite is the otoro which simply melted in the mouth. Least favourite is the tori gai which was a bit tough and chewy.

Sea Salt Ice Cream 4.5/5

Wrapping up the wonderful 7 course omakase dinner is the Ice Cream Dessert. There is a choice of yuzu, green tea, sesame, sea salt flavours as well as chocolate bar. I had the sea salt ice cream which comes with a lovely sweet and salty combination to finish the dinner on a high note.

Personally having visited both Teppei and Sushi Kou for their affordable omakase sets, the difference is really down to the ambience. Do you prefer cramping into a tiny sushi bar with 21 counter seats capacity rubbing shoulder to shoulder with your diners or a cosy and spacious 50 seats restaurant. I have to say the experience is totally different. One should experience both.


Sushi Kou 
Orchid Hotel
1 Tras Link
#01-16
Singapore 078867
Tel: +65 64448433
Facebook: https://www.facebook.com/pages/Sushi-kou/410548335720089
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Ku De Ta @ Marina Bay Sands

Weekend Brunch at Ku De Ta Restaurant used to be ala carte buffet style. To make it more environmentally friendly, it is now semi buffet, with a free flow of desserts to sweeten your day. To put his Asian culinary skills into good use, Executive Chef Frederic Faucheux has revitalised the menu featuring an assortment of brunch favorites inspired by the Japanese Palate.

Edamame 4/5

Edamame. Yes, of course. Peppered with maldon salt, it's amazing how this little fellow can stand on its own just like that.

Oyster 4.2/5, Salmon Sashimi 4.8/5, Tuna Tataki 4.2/5

The first sharing plate of cold starters definitely set the scene. From presentation to the combination of ingredients, it is certainly a treat for the eyes and taste buds. I would say the Chef has successfully made the taste very kind for those who are not used to having cold or raw dish at the early part of the day.

Oysters (ikura, konbu jelly, Apple). The mutiple toppings did not take away the experience of having an oyster. Both the texture of ikura and konbu jelly sit in nicely with the oyster, giving it a much fuller body when tasting it in your mouth. Their savory elevates the sweetness of the apple bits, which adds layer to the taste. I wish there were more apple bits though. For those who still craves for the additional oysters, they are available at 6 bucks each.

Salmon sashimi (shishito dressing, mizuna, uni powder). Yes, no wasabi or soya sauce. I always eat my sashimi with the oba leaf underneath that many thought they are just meant for decoration purposes. It could be, but I always feel it cuts the taste of the sashimi really well. Instead of the usual oba leaf, Mizuna took that role instead. The shishito dressing spiced it up a little, with the uni powder as the savoury component. And again, playing on texture, the fried yam bits on top did its job pretty well. Slightly more would be better.

Tuna tataki (onion ponzu, spring onion). This has always been one of my favorite. Nothing surprising about the combination of ingredients, but nonetheless, still very delectable.

Prawn Salad with Glass Noodles 3.5/5

Our next round of starters start to warm up a little. Personally I feel this round seems to pale in comparison after the first.

Prawn salad with glass noodles. Not the Thai style of glass noodles salad that you may be thinking. I like the way the carrot being sliced as thinly as the grass noodles. I can fit both in between my chopsticks as one body, unlike the usual trouble that I have with crunchy vegetables in my salad. The carrot sweetened this soury dish, but I feel it needs some herbs to freshen up the taste.

Cucumber Salad 3/5

Cucumber salad. I was expecting something more refreshing. But the taste seemed to skew more towards the salty side.

Prawn and Vegetable Tempura 3.5/5

Prawn and vegetable tempura. I love how the prawns remained as succulent in the batter, and the big fat mushroom. The batter was quite fluffy but not as thin as I would like it to be. It is also comes with a bowl of Miso soup. A good miso soup just warms me up really well. I like how light it tasted, and the little aroma that it carried as I held onto the bowl and drank the soup. I guess there is a reason why miso soup should be drink straight from the bowl and not using a spoon!

Donburi 4.5/5

Moving on to the mains of the new revamped weekend brunch menu, diner gets to choose one out of the ten choices.

Donburi. Pork belly! Nice proportion of fats and meat. A very appetising dish, one of my favourites. I can do without the chilli garlic on my vegetables, as I feel just plain vegetables would have balanced the teriyaki sauce better, for a cleaner taste.

Char Siew ith Hong Kong Style Egg Noodles 4/5

Char Siew. A hearty portion of chicken char siew with Hong Kong style egg noodles. I must say this dish reflects the Asian culinary training that the chef had. I was surprised by the wok taste of the noodles. Good proportion of mee, mushroom, egg, vegetables. The char siew was very tender, but i like it to be a lot more charred.

Chicken Katsudon 3.8/5

Chicken Katsudon. With poached egg. Don't you love the way the egg yolk ooze out of its white? The egg certainly added some moisture to this dish. The chicken was slightly dry as the cutlet was rather thin. But the batter was thin and crispy, so it really depends on personal preference.

Ramen 4.5/5

Ramen. This is not a dish that you will find in the traditional ramen stall, with thick broth, spring egg and char siew. Rather, it is udon, with shoyu soup, bacon and pan fried egg. The bacon is really a clever touch to the soup. This dish will leaves you with a clean palette at the end of it.

Laksa 4/5

Laksa. With linguine as the noodles, it resembles a pasta dish with laksa sauce. The succulent tiger prawn tastes really well with the sauce. I find this dish quite aromatic and flavorful, with spiciness lingering in my mouth at the end. As the sauce was rather coconuty and creamy, Slight more bean sprouts would have given this dish a better texture. It would be a good option if you are looking for a taste that is much more flavorful from your starters. I think it would have gone very well with your champagne .

Asian Omelette 4/5

Asian Omelette. Okonomiyaki with tuna. Omelette never goes wrong. Light and fluffy, very delectable indeed. Unless you are already full from your starters, you may want to go for something more substantial.

Dessert 4/5

Desserts. Rather mediocre. A range of petite cakes and fruits. Their dessert of the day was a cucumber mousse cheesecake. Quite a unique choice of ingredient but the taste disappoints. Lacks the cheesiness and texture. I'm not a fan of local macaroons, but their strawberry yoghurt macaroon is really quite delightful. Pairing your desserts with their teas I say is a must. Extensive range of unique blend of teas, that I feel you must give it a try. Recommended are Ku De Ta Blend, Sakura Flower Tea, Peach Nectar. Coffee is forgettable, unless you can't do without it.

I can feel the motivations behind this new revamped menu is to help customers to learn to appreciate the value behind the culinary experience as a whole, not just the main courses. I would say this menu is a good start.

Weekend Brunch - $98 Adult $58 Child
(include juices, coffees, teas and soft drinks)

Cocktail& Champagne Brunch - $178
(include Louis Roederer Brut Premier, selection of white, red & rose wines, cocktails and draught beers)

Written 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. 


Ku De Ta
Marina Bay Sands
SkyPark, North Tower
1 Bayfront Avenue
Singapore 018971
Tel: +65 66887688
Facebook: https://www.facebook.com/kudetasingapore
Website: http://kudeta.com/singapore
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours: 
Mon-Fri: 12pm - 3pm (Lunch)
Daily: 6pm - 11pm (Dinner)
Sat-Sun: 11am - 330pm (Brunch)

Direction:
1) Alight at Bayfront MRT station. Take Exit C or B. Walk to Marina Bay Sands Hotel. Walk to North Tower and take lift to SkyPark. Journey time about 5 minutes. [Map]