Homura by Kai @ Orchard Plaza - A Hidden Yakitori Omakase Inside An Unassuming Shopping Mall

Homura by Kai, nestled discreetly on the third floor of Orchard Plaza, is a yakitori omakase haven awaiting discovery. This unassuming restaurant opens its shutters precisely at 6:30 pm, revealing a cosy space with 12 counter seats that provide a full view of the chef orchestrating his culinary magic over a charcoal pit.

I had the 18-course Yakitori Omakase ($188), which promises an array of flavours and textures. The feast includes 3 Appetisers, 13 Skewers, 1 Signature Ramen/Soup, and a Dessert. There's also a slightly more modest 12-course Yakitori Omakase available at $138.

Chawanmushi 4/5

We embarked on this journey with a delightful Chawanmushi. This Japanese classic presents a smooth and silky steamed egg bathed in dashi broth and adorned with a slice of chicken and a mushroom. It's a soothing prelude to the meal.

Spanish Mackerel 4.5/5

A highlight of the evening was the Spanish Mackerel. At first glance, it might appear straightforward, but upon closer examination, it reveals two distinct textures. The top layer is slightly grilled to a delicate crisp, while the other half is served as sashimi. This clever preparation combines two different textural experiences in a single bite.

Chicken Neck 4.2/5

Chicken Skin 3.5/5

Chicken Heart 4/5

We continued the journey through the diverse world of chicken skewers. The Chicken Neck surprised me with its pleasantly meaty bite, while the Chicken Skin was delightfully crispy. Chef Roy even meticulously trimmed away charred bits, ensuring no unpleasant burnt taste lingered. The Chicken Heart offered a delectably tender texture, showcasing the art of grilling different chicken parts.

Shirako 4.5/5

Moving on, we encountered Shirako, cod fish's milt, a delicacy in season. Chef Roy coated it with a sweet sauce and grilled it over charcoal, adding a slight crispness to the exterior and a smoky aroma, all finished with a hint of sweetness.

Zucchini 4.2/5

Mushroom 4/5

The exploration of skewers continued with a focus on vegetables. The Zucchini, kissed by the fire and lightly seasoned with salt, brought out its natural sweetness. The Mushroom was perfectly grilled, preserving its juicy core.

Chicken Oyster 4.5/5

Chicken Wing 4.2/5

Next in line were the Chicken Oyster, a prized part of the chicken located on the back near the hip joint, offering a moist, juicy, and slightly silky texture. The Chicken Wing, as one might expect, was packed with flavour due to its bone-in preparation.

Gingko Nuts 3.8/5

Gingko Nuts made an appearance, with their green hue resembling grapes, though the taste was quite different, offering hints of sweetness and nuttiness after grilling over charcoal.

Japanese Yam 2.8/5

Japanese Yam, however, was the least favourite. The skin-on grilling left it somewhat dry, with a lingering aftertaste that might not appeal to all palates.

Chicken Gizzard 4/5

Chicken Cartilage 4.2/5

The Chicken Gizzard and Chicken Cartilage provided a delightful crunch, demonstrating the versatility of various chicken parts. These skewers were a testament to how even less common parts can be transformed into delectable treats.

Chicken Liver 4/5

Chicken Liver followed, my personal favourite among chicken innards. Typically enjoyed with chicken rice, it presented a unique flavour profile after grilling, resembling pig's liver more closely than the usual boiled variety.

Tsukune 4.5/5

The Tsukune, seasoned ground chicken formed into oval shapes, was a beloved dish in Japanese cuisine. It showcased the art of grilling and flavouring meat to create savoury and slightly sweet bite-sized portions of grilled chicken.

Quail Egg 4/5

The omakase feast culminated with Quail Egg, grilled and seasoned with pepper. Unlike the usual tough texture of quail eggs, these retained a soft, runny centre, a testament to Homura's grilling skills.

Ramen 3.8/5

The savoury part of the meal ended with Ramen served with an onsen egg and seaweed. The broth, light yet rich, was the perfect ending to a fantastic feast. Finally, for the grand finale, a scoop of Ice Cream, available in Matcha, Black Sesame, or Vanilla, rounded off the dining experience.

Homura by Kai offers an exceptional yakitori omakase feast where each ingredient is expertly grilled to bring out its full flavour. The chef and service staff provide not only delicious dishes but also a warm and attentive dining experience. It was a truly enjoyable and memorable omakase dinner.

Note: This is an invited tasting.


Homura by Kai
Orchard Plaza
150 Orchard Road
#03-16
Singapore 238841
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 630pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to traffic junction of Orchard Road and Killney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Restaurant JAG @ Duxton - Michelin-Starred Immersive Vegetable-centric Journey

To say our dinner at Restaurant JAG was amazing is an understatement. It was a brilliantly and intricately put-together vegetable-centric journey featuring the highest quality of produce.

I absolutely loved how vegetables and fruits were the main focus, while the usual meats and seafood served as wonderful complements. If you are not usually a fan of your greens, a meal here might open your eyes to the diversity of flavours and textures possible.

Helmed by Chef-owner Jeremy Gillon, this 8-Course Dinner Experience features the Summer - La Balade du Végétal Découverte at $298++ per guest with wine pairing at $248++ per guest.

Beetroot | Agastache | Raspberry

Our first canapé highlights Beetroot - beetroot and raspberry juice, beetroot chips with raspberry and beetroot powder. The fruity sweetness and surprisingly umami notes made for an exciting start.

Corn | Sage | Polenta, Coco de Paimpol | Aubepine | Soybean

Corn highlights a pastry tart made of dehydrated white and yellow corn powder, further topped with yellow corn cream, blanched white corn, fermented white corn jelly and white corn powder. This light bite had a balance of sweetness and acidity.

The seasonal Coco de Paimpol is the highlight for the next amuse bouche, boasting an overall sweet and buttery profile. The light Coco de Paimpol biscuit with puree is elevated with fermented soybean gel and Coco de Paimpol powder.

Bread Basket

The amount of thought JAG puts into each dish continues to be showcased, even in its Bread Basket. Warm sourdough and watercress with black pepper bread are served with two types of housemade butter.

Cucumber | Ortis | Kombu

A traditional French dish, the cucumber salad, inspired this next course. Cucumber, green apple and celtuce juice are served with coconut foam, kombu confit, lettuce seaweed and diced cucumber. A mouthful hits you with a burst of freshness and pleasant grassy notes.

Romanesco | Sapin | Oyster and Caviar 5/5

Romanesco, done in different methods, brought this dish beautifully together. The variety of textures and layered flavours were the highlights for me, with romanesco done raw, blanched, braised, puréed and finally, as a dressing, accompanied with caviar and lightly creamy oysters.

Zucchini | Ricola Mint | Trout 4.8/5

I adored how fresh and clean tasting this Zucchini dish was, with its zucchini salad paired with banana shallots and smoked trout. Salad’s mild with a modest hint of mint, juxtaposed with the trout’s smokiness and salinity.

Tomato | Sariette | Prawn 5/5

Many of the courses were lovely, but this Tomato was spectacular and one of my favourites of the whole meal. It was inspired by Chef's experience of enjoying tomatoes in his mother's garden perfectly encapsulated what JAG strives to do.

With a base of 'sand' made from dehydrated sourdough, the texture is further elevated with crisp rice puffs, quinoa, coriander roots and more. A medley of tomato creations lay on top - a green tomato sorbet, heirloom tartare and a roasted tomato dressing, sitting aside Chef's carefully selected protein, a lightly savoury prawn. It was fresh, acidic, sweet and savoury, all in one. The tangy and aromatic sorbet was something I couldn't get enough of.

Bellpepper | Motricaine | Black Pepper

An unassuming cup of warm Bellpepper tea with motricaine and black pepper-infused oil gently transported us from the cold dishes into the next phase of the meal of warm plates.

Potato | Verveine | Scallop 4.8/5

On this plate, we had Potato foam, tuile, and crumble served with scallops and shaved truffle. It was a bit saltier than I'd preferred, but the harmonious combination was likelier. Scallops were plump and sweet.

Eggplant | Melisse | Lobster 5/5

The play on Eggplant comes through distinctly here, as it is not only puréed and pan-seared but even made into a sauce, tuile and meringue, all served with tender, sweet lobster. Again, we were impressed by the creativity and textures achieved.

Haricot Verts | Hysope | Artic Char 4.8/5

The cod-like Artic Char leaves a buttery mouthfeel, further enhanced with green and yellow Haricot Verts, parsley and hysope pesto. It was one of the heavier-tasting dishes for its creaminess, and I enjoyed that bit of sweetness and brightness that the haricot verts brought in.

Sweet Cabbage | Thym Citron | Pigeon 4.5/5

At first glance, what looked like roast pork was actually compressed baked Cabbage. The sweet cabbage components are balanced with pigeon served with gastrique sauce and zesty calamansi and lemon dressings for that extra acidity.

Cheese Trolley

Before heading into desserts, we were treated to a variety of hard and soft cheese from their Cheese Trolley. The range they have will leave you spoilt for choice.

Peach | Rosemary | Cream Brioche

Our pre-dessert featured Peach in a gorgeous set-up of fresh flowers. This sweet number has rosemary-infused peach sorbet, peach foam with cream brioche, and fresh yellow peaches.

Strawberry | Reine Des Pres | Vanilla

Drawing on the classic Strawberry tart, Chef's rendition sees a more tangy and tart strawberry sorbet from adding strawberry vinegar. It's finished with pickled strawberries, a thin strawberry tuile and vanilla cream. What a refreshing piece to close our 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.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Lunch
Fri-Sat: 12pm - 2pm
Dinner
Tue-Sat: 6pm - 1030pm
(Closed on Sun-Mon, PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Turn left and walk to Neil Road. Cross the road and walk to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

2) 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]

59 Hutong Yakiniku @ Boat Quay - Taipei's Top Yakiniku Chain For Exclusive Cuts Of Meats And Seafood, Together With Friendly Taiwanese Service

Newly opened in Boat Quay is 59 Hutong Yakinku, a new yakiniku restaurant serving premium and exclusive cuts of meats and seafood from Japan, US and Australia, and friendly Taiwanese service. The restaurant is a collaboration between Taipei's top yakiniku chain, Hutong and Singapore's 59 Restaurant Pte Ltd.

AUS Wagyu Thin Cut Tongue

We started with the AUS Wagyu Thin Cut Tongue ($32), which has a delectable crunch after grilling.

There is a good variety of beef cuts, such as the US Prime Boneless Short Rib ($32), AUS Black Cow Chuck Flat ($30), US Prime Dallas Cube ($38) and many more.

Japanese A5 Wagyu Ribeye Roll.

Of course, the highlight has to be the Japanese A5 Wagyu Ribeye Roll (215g - 225g) with its beautiful marbling that melted in the mouth. Other A5 wagyu cuts from Japan and AUS are available too.

Spanish Pork Belly

Iberico Pork Shoulder Blade

For the non-beef eaters, you can go for Spanish Pork Belly ($18) or Iberico Pork Shoulder Blade ($26). Alternatively, another option is the tender Boneless Chicken Thigh ($14) paired with garlic butter.

Boneless Chicken Thigh

Raw Crab Roe in Crab Shell

There are also seafood selections such as Neritic Squid ($18), Cuttlefish ($18), Scallops ($10) and many more on the menu. We tried the Raw Crab Roe in Crab Shell ($18), which can take a while to cook. The flavour is a bit too rich and intense for me.

Cuttlefish Sausage

A must-have under the seafood section is the Cuttlefish Sausage ($14). During the grilling, it emits a beautiful aroma that makes you drool while waiting for it to be cooked. In addition, the stuffed cuttlefish gives it a lovely crunchy finish.

Zucchini and King Oyster Mushroom

While the focus is on the meats and seafood, the vegetables are good too. We had the Zucchini ($9) and King Oyster Mushroom ($9), which is an excellent refreshing break.

Wagyu Beef Japanese Rice

A good selection is the Wagyu Beef Japanese Rice ($12) to fill up the stomach. While I enjoyed the soft and fluffy rice, I hoped the wagyu beef could be fatter.

Note: This is an invited tasting.


59 Hutong Yakiniku
35 Boat Quay
Singapore 049824
Tel: +65 62353818
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Nearest: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 330pm, 530pm - 11pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left at the river. Walk along the river. Walk to destination. Journey time about 3 minutes. [Map]