Shinzo Japanese Cuisine @ Carpenter Street

I have noticed the dining scene in Singapore has been evolving with diners going for quality instead of quantity. That could be the reason why I am noticing restaurants offering tapas and small plate concepts in the menu. The demand to satisfy this growing group of diners seeking out fresh and quality food has also seen more Japanese restaurants offering Omakase using only in season freshest ingredients. One such restaurants is Shinzo Japanese Cuisine helmed by Chef Lawrence Chia who is trained under the famous Chef Yoshio Nogawa at the renowned Sushi Kaiseki Nogawa in the early 90s. Spending more than 23 years honing his skills as a sushi shokunin at Hinoki, Tatsuya and Tatsu, Chef Chia decided to start his own restaurant in Shinzo meaning heart in Japanese. Like his older brother celebrity Chef Ronnie Chia, Chef Lawrence Chia is acclaimed for his fine sashimi cutting techniques, premium sushi as well as classic and contemporary Japanese cuisine.

Chilled Tomato 3.8/5

The 8 Course Omakase ($168++) journey started with the Chilled Tomato from the Ehime region in Japan. The best way to enjoy the sweetness of the tomato is in its nature form. I can taste that the tomato has not developed to its full sweetness, with a tad of acidity.

Uni Tofu and Deep Fried Ebi 4.2/5

Next up I had the Uni Tofu and Deep Fried Ebi. This is my first time having the Uni Tofu. I applaud the creation adding a subtle sweetness of the sea urchin to the bland tofu. For those that find sea urchin has an acquire taste, this sea urchin tofu will be a good start to convert the palate. The deep fried shrimp is grilled to perfection paired excellently with a wasabi mayonnaise dressing.

Toro Tataki 4.5/5

The advantage of sitting at the bar counter is that I can enjoy in full view how Chef Lawrence prepared the Toro Tataki. The tuna belly was lightly seared and topped with sweet miso and finely diced onions. The melted in the mouth tuna belly was clean in execution, melted in the mouth and bursting with lovely flavours.

Chef's Seasonal Selection 4.5/5

Moving on is a platter of the Chef's Seasonal Selection of Baby Abalone, Hamachi and Herring Fish Roe. With all the freshness on a plate, what else can I complain? A new to me is the herring fish roe. Shaped in a jelly like cube form, each bite comes with popping surprises of fish roes.

Squid with Roe 4.8/5

This is the best time to have the Squid because it is in season and comes with roe. Stewed in a special homemade sauce, the squid was cooked to a nice springy tender with delectable creamy roe enhancing the whole enjoyment.

Kabura Turnip with duck and foie gras 4/5

The Kabura Turnip was steamed to a nice soft texture and beautifully paired with rich broth. Although the duck meat and foie gras have given the dish a luxurious boost in flavours and textures, I was already satisfied with just the superior broth and kabura turnip for a cleaner taste. However I am not complaining since both the duck and foie gras were beautifully executed.

This is the priced ingredient I will be having later. The sea urchin is air flown and sealed in sea water to retain the freshness and sweetness.

Assorted Nigiri Sushi Set 4.5/5

The Assorted Nigiri Sushi Set comes with the Hamachi, Sea Eel, Flounder Fin, Scallop and Uni on the plate. Of course all of them were so good but the sea urchin with its freshness and sweetness simply blown me off, bursting with unami.

Tuna Consomme 4/5

A change from the usual miso soup, the chef has specially prepared the Tuna Consomme made from a richly flavoured stock of tuna, leek, carots and seasonal vegetables boiled for hours. This felt like a shot of tonic, cheers to good health.

Dessert 4/5

The sweetest moment of the Omakase experience is the birthday surprise from Chef Lawrence, Amanda, Charleen, Crystal and Nicole. A beautifully and delicious trio colour plate of Green Tea Ice Cream, Yuzu Sorbet, Kurogoma (black sesame) Ice Cream to celebrate my birthday. Thank you all for the happy memories.

If you find the the Omakase set menu I had is expensive, then you should not miss the Early Bird Omakse Special at $68++ starting from 1 April 2014 between 6pm - 730pm, diner has to end their meal before 730pm. For lunch crowd that has difficulty getting a seat at Shinzo, despair not as the restaurant offers 3 different bento box set ($25-$35) for takeaway too.


Shinzo Japanese Cuisine 
17 Carpenter Street
Singapore 059906
Tel: +65 64382921
Facebook: https://www.facebook.com/shinzojc
Website: http://www.shinzo.com.sg
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the bridge. Turn left towards Carpenter Street. Walk to destination. Journey time about 5 minutes. [Map]

INDOCAFE - The White House @ Scotts Road

After trying out IndoCafe's Chinese New Year menu, I was impressed with the straits cuisine served at the restaurant. Hence I was back to the black and white colonial bungalow along Scotts Road to try more items on the menu.

Kueh Pie Tee 4/5

We started with some appertisers. First we have the Kueh Pie Tee ($10) which is served with an element of fun. Diners get to fill up the crispy pastry cup from the bowl of shredded sweet turnip and crabmeat which is accompanied with homemade chilli dip. A popualr and delectable snack to kick start the dining experience.

Classic Penang Otah 4.2/5

You are into something different with the Classic Penang Otah ($10). Unlike the usual fish paste otah, the version here is somewhat deconstructed with a whole piece of fish fillet resting inside a bowl of steamed egg seasoned with freshly squeezed coconut milk and special blend of herbs and spices. I would prefer it to be a bit more spicy but then it is my own preference.

Ngoh Hiang 4.2/5

This is probably one of the best Ngoh Hiang ($14) I have ever eaten. Stuffed to the brim with the delectable five spiced meat and wrapped in a crispy soy beancurd skin, these plump Ngoh Hiang was popping delight that I could not help going back for more.

Ikan Masak Merah 4.2/5

The Ikan Masak Merah ($32) at IndoCafe is given a modern interpretation with the used of pan roasted cod fillet in red chilli sauce. It is a good change from the usual mackerel. The pan roasting gave the fillet a nice crispy exterior texture while the inside was still moist. Even though red chili sauce is used, it is not spicy at all. It will be enjoyed by both adult and children.

Babi Pong Teh 4.5/5

I still remember my first taste of Babi Pong Teh was cooked by Serene in at Knorr Blogger Cookout event and I felt in love with the dish. If you love pork belly, then you must try the Babi Pong Teh ($22) at IndoCafe. The pork belly is braised in fragrant soya bean paste and aromatic spices which literally melted in the mouth.

Kari Kapitan 4.2/5

I always have a soft spot for Nyonya curry with the use of lemongrass, tumeric and candle nut that has a creamy and nutty flavour. Using kampong chicken and braised in an authentic Penang Nyonya Curry sauce, the Kari Kapitan ($22) was tender and beautifully coated with the lovely nyonya curry sauce.

Ayam Buah Keluak 4/5

While some may find buah keluak an acquire taste, this is black gold to me. The Ayam Buah Kelauk ($24) is well braised with the black nut and exotic spices. The chef also took the effort to stuff the nut with a mixture of shredded chicken and black nut flesh. This painstaking prepared dish is a must try if you love the nyonya caviar,.

Buah Keluak Fried Rice 4/5

Can't get more of buah keluak? The fragrant Buah Keluak Rice ($16) is well infused with the nutty flavour, bursting with lovely flavours with each mouthful.

Rendang Sapi 4.8/5

Using a special blend of spices and premium wagyu beef cheek, the Rendang Sapi ($32) is slow cooked to fork tender. This is extremely addictive and goes very well with a plate of rice. Another signature and must try dish.

Do save some space for dessert at IndoCafe. Besides servicing amazing cooked food, the desserts here are as good too. A modern take of the Chendol dessert is the Chendol Panna Cotta ($12). Served in a jar with coconut pudding, atap chee, chendol and red bean with gula melaka on the side, the deconstructed dessert is a delectable change from the tradition. Not to be missed is also the Pulut Hitam ($8) and Home Recipe Bubur Cha Cha ($8). My readers will know that I love pulut hitam and this is probably one of the best. The Bubur Cha Cha besides the mixture of rich coconut milk and palm sugar, banana is added to give it an interesting lift in flavour and surprisingly complemented the whole enjoyment of the traditional nyonya dessert to a new level.

There is still charm in IndoCafe with its colonial bungalow and private setting, together with its delicious food that makes me want to return to dine at the restaurant. Indeed I did and I made a reservation for 9 people to have my gathering at the restaurant the following week. All my friends love the food and my recommendation. I thank IndoCafe who being consistently good in all my 3 visits servicing delish peranakan food.


INDOCAFE
The white house
35/35A Scotts Road
Singapore 228227
Tel: +65 67332656
Facebook: https://www.facebook.com/whitehouse.indocafe
Website: http://www.thehouseofindocafe.com/
Nearest MRT: Newton (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]