FORT by Maison Ikkoku @ Fort Canning Arts Centre - 12 Course Omakase For Only $68

Sitting on top of Fort Canning Hill there is literally a Fort but this is not a fortified place occupied by troops. Instead it housed a omakase gastro-bar concept, FORT by Maison Ikkoku which is led by commander-in-chef, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong.

Together with my dining partner, we sat through a 12 course omakase set dinner at only $68. The gastro-bar dining concept is set up in such a way that there are only bar counter seats. Diners sit around the bar counter enjoying their meal while at the same time you can watch the skillful mixologist prepares your bespoke cocktails.

Cold Braised Radish with Cuttlefish 3.5/5

Our 12 omakase menu started with the Cold Braised Radish with Cuttlefish. A refreshing start to dinner. It helped to freshen up the palate for the upcoming courses. I like the addition of the cuttlefish which provided an additional texture and oomph to the dish.

Chef's Salad with Dehydrated Cauliflower and Yuzu Wasabi 3/5

The Chef's Salad with Dehydrated Cauliflower felt rather boring for an omakase item. The saving grace has to be the Yuzu Wasabi, that gives life to the fresh and crunchy shredded vegetables.

Pan Seared Scallop with Japanese Purple Sweet Potato and Bonito Broth 4/5

Dinner got more exciting at the 3 course. The Pan Seared Scallop sits in a pool of Japanese Purple Sweet Potato and Bonito Broth. Besides the beautifully cooked scallop, what arouse me is the purple broth. The use of the Japanese purple sweet potato and bonito is a deliciously new experience for me. I can see it working well with other seafood dishes too.

Swordfish Carpaccio with Asian Dressing 4.2/5

The Swordfish Carpaccio with Asian Dressing caught me off guard in a good way. Beside appreciating the freshness of the swordfish, I was drawn to the Asian dressing. It gives the dish an oriental dimension which felt like having Cantonese style steamed fish.

Onsen Egg with Garlic Oil and Seaweed 3/5

The dinner experience got a little bit confusing with the Onsen Egg with Garlic Oil and Seaweed. The whole presentation made me felt that I was having breakfast. The dinner flow kind of took a detour but I am not saying it is a bad dish. It is more in terms of the whole dining experience. Maybe the presentation can be more elegant with a bit more components to change the perspective.

Signature Spicy Fort Roll 3.8/5

The Signature Spicy Fort Roll comes with spiced maguro tuna and cucumber rolled up in sushi rice and sprinkled with sesame seeds. Pop the parcel into the mouth to get a a fiery burst of flavours. Be warned if you have a low tolerant of spicy food.

Green Peas Soup with Homemade Wasabi Oil 4/5

Like a runner in a marathon, the Green Peas Soup with Homemade Wasabi Oil is served timely on the half way point at the seventh course. The hearty soup is further lifted with a few drop of the wasabi oil for a comforting finish.

Foie Gras Sushi and Charcoal Salt 4.2/5

An interesting substitution of the sashimi is the used of Foie Gras with Sushi Rice. The rich and buttery foie gras literally melted in the mouth. Dip it with a bit of the charcoal salt to get a fuller enjoyment of the sushi.

Truffle Mushroom, Mac & Cheese 3.5/5

Replacing the macaroni with shell-like pasta (conchiglie) it gives the Truffle Mushroom, Mac & Cheese a delectable al dente bite. Using only simple ingredients, the chef has managed to turn it into a beautiful dish, coating the pasta in a pool of cheese and perfumed by the earthy scent of truffle.

Lamb Burger 4/5

The mini Lamb Burger comes with a juicy lamb patty that is sandwiched in between 2 crispy buns. If you are worried of gamy taste, you would not get that in the burger. In fact you probably would not be able to tell its made of lamb. It is a lovely burger but if it can be more cheesy, I would have love it more.

Salmon Aburi Don with Ikura

The last dish before dessert is the Salmon Aburi Don with Ikura. Each mouthful of the bowl comes with the sweet and smokey torched salmon complemented by the popping saltiness of the ikura and fluffy Japanese rice.

French Vanilla Ice Cream with Japanese Red Beans

Wrapping up the 12 course omakase, we had the French Vanilla Ice Cream with Japanese Red Beans. Matcha and red bean is the usual combination so this is rather unique. I also like the fact that it is not overly sweet but nicely balanced for a smoothing finishing to the dinner experience.

At FORT by Maison Ikkoku, besides the affordable 12 course omakase menu, one should not missed out having a drink or two of their bespoke cocktails. Let the mixologist knows what you like and they will work their wonders to make your night even more magical.

Note: This is an invited tasting.


FORT by Maison Ikkoku
Fort Canning Arts Centre
5 Cox Terrace
#01-02/03
Singapore 179620
Tel: +65 63360507
Facebook
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Sun-Thu: 4pm - 1am
Fri-Sat: 4pm - 2am

Direction: 
1) Alight at Dhoby Ghuat MRT station. Take Exit B. Walk to Penang Road. Cross the road and turn left. Walk to the end of the building. Take the stairs up the hill. Walk to destination. Journey time about 15 minutes. [Map]

Sen Of Japan @ Marina Bay Sands - Modernised Japanese Cuisine by Ex Head Chef Of NOBU

Sen of Japan is a casual dining Japanese restaurant and bar located at Level 1 of Marina Bay Sand Shoppes. Their menu features modernised Japanese cuisine, crafted by Chef Nakano Hiromi who used to head the famous NOBU at the Hard Rock Hotel & Casino Las Vegas.

The elongated layout of the restaurant gives a fairly intimate setting and in particular, I like the long chef's counter that occupies the body of the restaurant. Housed in a semi glass structure, while waiting for the food, do take a while to look out and enjoy the world slowing down in the evening.

Ikura Uni Chawanmushi 3.8/5 & miso soup 3/5

We started off with some warm dishes in the Ikura Uni Chawanmushi ($13) and House Miso Soup ($5.50). The Japanese egg custard adorned by the glistering salmon roe was beautiful. If you like roe, this is like popping ocean liqueur. The luxurious Uni was gone before I knew it, so do make an effort to slowly savour. I love the dash of truffle oil which releases a nice earthy aroma and flavour in the warmth. On hindsight, I should have ordered their Chawanmushi with shaved truffle instead as the taste of the fresh roe tend to overwhelm the mellow eggy flavour.

Sweet Miso Eggplant 4.2/5

Their manager Ellie recommended us to try the Sweet Miso Eggplant ($9.50). Sauteed and glazed with a layer of home-made miso, this humble dish is indeed not to be missed. The best portion is of course the charred parts. Together with the savoury-sweet flavour of the miso, they teased my taste buds in a illusive manner. Known as nasu dengaku in Japan, it's no wonder that this simple but yet delectable dish is one of their staples. As mentioned by Ellie, this is a very authentic dish but rarely available elsewhere. So you must really try it!

Wagyu Tataki 4/5

Special Carpaccio 4/5

Their raw bar special is good to go with any drinks. Wagyu Tataki ($18) showcases the clean and quick Japanese cooking that brings out the fresh flavours of the ingredients. The seared wagyu striploin though in very thin slices, was full bodied and meaty in my mouth. Likewise it is the same for their Special Carpaccio ($16.50). A quick sear with sesame olive oil seemed to have locked in the flavours and fats. Every piece had a deep, satisfying melt-in-your mouth texture. It released a fatty sweetness into my mouth which was neutralised by the tangy yuzu soy dressing.

Sashimi Platter 4.2/5

'Sen' in Japanese means 'Fresh', which they strongly believe the source of ingredients is the key of it. You can certainly taste that in their Sashimi platter 10 pcs ($42).

Salmon Aburi Roll 3/5

From the various social media posts, their Salmon Aburi Roll ($20.50) is apparently one of the most popular choices among diners. I tried it but it didn't wow me as much. It didn't disappoint with its melt-in-your-mouth sensation accentuated by their special cheese sauce. However, I wish I could taste more of the light avocado and the sweet, fatty salmon. Too rich a dressing seems to be an issue I have in most aburi salmon roll.

Prawn Tempura, Salmon & Prawn Roll 3.8/5

What was surprisingly good was their Prawn Tempura, Salmon & Prawn Roll ($18.50), another brilliant recommendation from Ellie. It was a refreshing departure from the salmon aburi roll or any other rolls which I have tried. I could taste the crispy tempura, the sweet and crunchy prawn, juicy mango, as well as the fatty torched salmon. The heat lent from the spicy garlic ponzu sauce & curry sauce at the side enters with a right punch.

Braised Pork Belly 4.5/5

For mains, their Braised Pork Belly ($29.50) looks so enticing on the menu that it made me forgo my favourite fish cheeks to give it a try. What a gorgeous piece of pork belly with visible define layers of fats and meat. Despite looking so sturdy and solid, the meat fell apart as the fork came down onto it. One taste of the juicy and flavourful meat glazed with the rich egg yolk was a bliss!

Inaniwa 4/5

Their Inaniwa ($16.50) is specially imported from Japan. Silky smooth and refreshing, the handmade white noodles are eaten with the special dashi broth with soy. This is perfect for our summer climate.

Green Tea Brulee 4/5

A variety of Japanese ice creams are available for desserts. The most recommended is their Green Tea Brulee ($15) topped with black sesame ice cream. It is a combination of both very popular Japanese ingredients - matcha and black sesame. Creamy yet not cloying, the balance of flavours resembles a cup of well seeped tea.

Among the F&B choices at Marina Bay Sands, Sen of Japan seems to stand out with an aura of zen-ness. I would love to sit at their chef's table someday!

Written and photography 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.


Sen of Japan
Marina Bay Sands
2 Bayfront Avenue
#01-86
Singapore 018972
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 11pm

Direction:
1) Alight at Bayfront MRT station. Take Exit D. Walk to Hermes at Level 1. Take the lift beside it to level 2. Journey time about 5 minutes. [Map]