Sumiya @ Suntec City Mall

With the successful first outlet at Orchard Central in 2014, Sumiya has opened a second outlet at the newly furbished Suntec City Mall. The menu at the new outlet is slightly different from Orchard Central, introducing the fish-drying machine and irori genshiyaki for a lifted enjoyment of quality fish. Irori genshiyaki is an ancient Japanese style of charcoal grilling fish while the fish-drying machine helps to replicate the warmth of sun rays, controlled at 30 degrees Celcius to dry the freshly imported fish.

Garden Salad 3/5

The dining experience at Sumiya started with the Garden Salad ($14.80). Comes in a flower pot, the beautiful garden of assorted fresh vegetable, crab stick, flying fish roe and potato salad is served with yuzu soy sauce dressing or creamy sesame dressing. A light starter to kick start the night on a healthy note.

Fresh Bluefin Tuna Mixed Cube Sashimi 4.8/5

The highlight of the night has to be the Fresh Bluefin Tuna Mixed Cube Sashimi ($48) that comes in a bamboo container filled with chunky cubes of ootoro, chutoro and akami sashimi. It felt like the whole bluefin tuna swam into my belly with the differene cuts of tuna.

Fresh Hotate Isoyaki 3.5/5

Majestically served with the shell, the Fresh Hotate (Scallop) Isoyaki ($11.80) was charcoal grilled with soy sauce and dashi broth. Enjoyed the sweetness of the broth but the scallop itself was on tough  and dry side.

Homemade Dried Fish 4.5/5

A specialty at Sumiya, Suntec is the Homemade Dried Fish (market price). The freshly imported fish is dried in the special sun-drying machine to intensify the flavour and then the whole fish is grilled using irori genshiyaki style allowing the fish to be evenly charred on the exterior while retaining the succulence and natural juices within. We had the Sea Bream ($28,80 each) and Horse Mackerel ($28.80 each). I was impressed how sweet and moist the flesh was after all the grilling.

Grilled Yellowtail Collar with Salt 4.5/5

To appreciate the irori genshiyaki style to the fullest, it is best showcases with the Grilled Yellowtail Collar with Salt ($20.80). The juicy and fatty yellowtail collar simply seasoned with salt, it was just heavenly addictive.

Today's Chef's Ryoshi Mushi 4.5/5

This is probably the first in Singapore to be served in a aluminium tin filled with broth and various types of seafood, heated over a table stop stove. The Chef's Ryoshi Mushi (market price) is inspired by the Japanese fishermen cooking freshly caught seafood in a tin can on the boat or on shore. The tin can hotpot us filled with assorted seafood in a soy sauce and miso soup with garlic and chilli. The portion I had is for 4 person. Besides the fresh seafood, the broth is extremely addictive. I would recommend having it with a bowl of rice.

Pumpkin filled Karinto Manju with Matcha Ice Cream 4/5

Wrapping up the dinner, I tried a trio of desserts on the menu beginning with the Pumpkin filled Karinto Manju with Match Ice Cream ($8.80). The crispy deep fried Japanese cake is stuffed with pumpkin and served with green tea ice cream and sweet red bean paste. A dessert with multi textures of enjoyment.

Mango & Yoghurt with Matcha Ice Cream 4/5

Initially I thought this is mango pudding but it is actually Mango & Yoghurt with Matcha Ice Cream ($8.80). The sourish of yogurt and mango balanced with the sweetness of the matcha ice cream.

Sumiya Tropical Dessert 4.2/5

Comprising of a beautiful hand crafted ice bowl, the Sumiya Tropical Dessert ($18.80) is limited to 15 servings each day only. The ice bowl comes with cubes of mango, watermelon and rock melon, sago, green tea ice cream and red bean paste in coconut milk sauce. A spectacle and refreshing, sweet ending to the dinner.

Probably a first in Singapore is the unique sake connoisseur experience. The sake dispenser, holding 16 different types of sake that meted out in a tasting (20ml), half (60ml) or full (120ml) portion.

Besides the various seafood items on the menu, Sumiya also offers a selection of kushiyaki, donburi and soba items on the menu. In short, the menu is huge and there is something for everyone and reasons to come back for more.


Sumiya
Suntec City Mall
Sky Garden, North Wing, Tower 2
3 Temasek Boulevard
#03-332/333
Singapore 038983
Tel: +65 62351816
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Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

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

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Pince & Pints @ Duxton Road

If you are crazy about Lobster Roll, I’m quite sure you ain’t new to Pince & Pints Restaurant and Bar at Duxton. There are only that many lobster bars in Singapore, and I assume that not many have the courage to open a restaurant selling just one item – Lobster.

To dine at Pince & Pints can’t get any simpler. There are only 3 items on the menu – Live Whole Lobster Steamed Or Grilled, The Lobster Roll Or The Chilli Lobster, all priced at $58++. That saves each of us a lot of time trying to decide what to have, which is what they need when they are often met with long queues ever since they opened in July 2014. With undwindling demand, they have decided to expand upwards adding on 30 seats on the second level to their current 46-seater space.

Lobster Roll 4.2/5

150g worth of live lobster meat atop a split-top butter toasted bun, so this is the legendary Lobster Roll which people have been queuing for. Following the traditional way of serving, it is also served cold. Despite that, the sides toasted bun remained crispy. The chunky lobster meat seemed to be bouncing alive again in my mouth, really.

Truffle Lobster Roll 4.5/5

If this original version is not luxurious enough for you, you may want to try its variation - The Truffle Lobster Roll. The lobster is first blanched for 3 to 4 mins before taking an ice bath. Before serving, the lobster is then taken out of the ice bath and then seared in butter and house made truffle sauce. The smell of truffle perfumed the air as it was being placed in front of me. Served warm, I feel the heat has allowed the truffles to emit its earthy aroma even more, and flavoured the lobster roll even more intensely. Together with the warm toasted buns, I feel this truffle version has much more depth of flavours and taste compared to that of the traditional. The experience is completed when you dipped the crispy fries into their house made truffle sauce. Although it comes with a premium of $10 more, if you are always searching for good lobster rolls around the globe, you might not want to give it a miss.

Steamed Lobster 4/5

Between the Steamed or Grilled Live Whole Lobster, I would recommend the Steamed version. With the moisture and sweetness sealed, you will know that what you are getting is the real deal.

I have been wondering about the hype behind Lobster Roll for quite a while, and have been thinking can’t I just exchange the meat with other crustaceans? After this Lobster Roll experience, I realise I can’t, or at least not more now, since this is afterall my first experience. Not the taste, the texture. Bear in mind that due to the availability of the truffles, the truffle Lobster Roll is seasonal, and it will only be launched on 14 September, and till January next year. There is actually another item to be launched in October - Lobster Noodles served in superior broth. However, if you want to try it, you will have to cross the borders to Kualar Lumpur, and make your way to Jalan Telawi 5, Bangsar Baru. Not before 9th October though.

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.


Pince & Pints
32-33 Duxton Road
Singapore 089496
Tel: +65 62257558
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Nearest MRT: Tanjong Pagar (EW Line), Outram (EW Line, NE Line)

Opening Hours:
Mon-Fri: 5pm - 11pm
Sat: 12pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Cross Tanjong Pagar Road and walk to Craig Road. Walk along Craig Road and turn right onto Duxton Road. Walk along Duxton Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Outram MRT station. Take Exit H. Walk straight along New Bridge Road to Kreta Ayer Road. Turn right onto Kreta Ayer Road and walk to the end. Cross the road and turn left onto Neil Road. From Neil Road walk to Duxton Road. Walk to destination. Journey time about 20  minutes.  [Map]