UNI Gallery By OosterBay @ The Plaza - Experience The New Multiple Foodgasm Kaiseki With Premium Sashimi And Uni

Nestled in the conspicuous basement level of The Plaza is UNI Gallery by OosterBay, known for one of the most treasured Japanese delicacy - sea urchin. Offering an extensive selection of uni specialities and premium sashimi which are scoured and air-flown from Japan, USA and Canada 4 times each week to ensure maximum freshness, this is a hidden gem not to be missed out by true uni connoisseurs!

The restaurant rolls out their latest Multiple Foodgasm Kaiseki menu featuring the restaurant's mainstays of different types of uni and seasonal sashimi, alongside exquisite ingredients such as caviar, truffle, and A5 graded Miyazaki wagyu. We got to try their new New 6-course Kaiseki Menu, which is priced at $118++.

Uni Oyster Shot 4.2/5

The Uni Oyster Shot features Shiro Uni & Salmon Roe on a freshly shucked oyster. Send it all down one shot for an intense flavour explosion in the mouth to kickstart the tantalising courses ahead.

Toro Squid Ink Sushi 4/5

The Toro Squid Ink Sushi features Australian Short Spine Uni, Ikura & Otoro on squid ink sushi rice. While the Otoro has an unforgettable fattiness, the Uni boasts an exquisite creamy butter-like consistency, which just melt in the mouth instantly. Even though the squid ink didn't provide any significant flavour difference to the sushi rice, the combination of each component from the briny Uni to the salty ikura was an exquisite indulgence.

Le Tetsuya 3.8/5

The Le Tetsuya sees Siberian Caviar on Shiro Uni atop crushed amaebi. Again, the Shiro Uni is creamy, with a little sweet, briny flavour. Dripped in white miso soup to give off this multi-layered umami experience. Trust us, this is any Uni lover’s dream come true.

Seasonal Sashimi 4/5

Diners get to sample different varieties of seafood with the Seasonal Sashimi which features a good mix of seafood like the Botan Ebi, Maguro Otoro, Bafun Uni, Ankimo, and Shirako. Harvested from the waters of Hokkaido, Bafun Uni has a much more vibrant and creamier texture to it which we really enjoyed.

Caviar Bone Marrow 4.2/5

One of our favourite dishes is the Caviar Bone Marrow. Spread the Oscietra Caviar, beef sprinkle bits on the grilled beef bone marrow and dig in. One of the most underrated foods, the grilled bone marrow is rich in flavour, and tastes almost like butter with a delicate, sweet flavour to it, albeit slightly oily.

Uni Tempura Truffle Chawanmushi 4.2/5

The Uni Tempura Truffle Chawanmushi features a crispy Uni Tempura with shaved winter truffle on a delicate and soft steamed egg custard. The chawanmushi has a pleasant subtle truffle aroma to it which we enjoyed, while the Uni tempura was a unique approach to the creamy uni form we usually have. The Uni is wrapped with seaweed before being fried to a light and crispy texture.

Priced competitively at $118++ for 6 courses and $188++ for 8 courses for the premium ingredients used, Uni Gallery by OosterBay promises an umami-laden Kaiseki experience – a must-try for the seafood and Uni lovers.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Farmers And Chefs @ Singapore Conference Hall - A Wholesome Dining Place For You And Your Little Ones

Visited Farmers and Chefs located within Singapore Conference Hall in Shenton Way on a rainy evening, and that became one of the most relaxing dining experience I ever had for a long time. Unexpected in many ways, especially in the middle of the CBD area. Set below a canopy, surrounded by planters and rustic wooden crafts exhibited by local wood and clay crafter, Farmers and Chefs are just as charming as any of those cafes and bistros nestled in parks and gardens. Mindful dining is what this cafe is all about, and with a strictly no deep-frying rule, they are not just serious about what's offered to you, but to your little ones as well.

The Farmer's Breakfast 4/5

For just $10, The Farmer’s Breakfast comes with a hearty portion of sous vide herbed boneless chicken thigh slices (no cured meats!), alongside scrambled eggs, grilled Roma tomatoes, sauteed button mushrooms and crisp Rosti with a dollop of Farmer’s Soy Mayonnaise. What's notable is the housemade rosti that is prepared a la minute. Its crisp exterior is such a good match with their Farmer’s Soy Mayonnaise, which is possibly best dairy-free mayonnaise I ever had and even better than the regular one - perfect consistency and acidity, without that oily aftertaste. No wonder they have to trademark it. The scrambled eggs are topped with clarified butter, which makes it extra creamy and indulgent.

Teriyaki Chicken 4/5

For lunch, from 12pm to 2pm, you can get a healthy Lunch Bowls from $10 onwards. Six proteins are available for selection, each wholesome with lettuce, broccoli, tomato and onsen egg. The Teriyaki Chicken ($10) rice bowl comes with a chicken thigh lightly glazed with home-made teriyaki sauce. It was moist and tender, with skin lightly crisp. I really appreciate the lightness of the sauce, compared to commercial ones which tend to be sweeter.

Yakiniku Beef 3.5/5

For a bigger appetite, the Yakiniku Beef ($14) rice bowl comes with thick slices of stir-fried striploin coated in a home-made yakiniku sauce. The yakiniku sauce was light and not too salty, flavouring the beef just right without overpowering it. The rice in each bowl was fluffy and pearly, and really yummy after sopping up the sauces. It will have been more ideal if the cherry tomatoes have been sauteed or roasted beforehand to bring out their flavours.

Truffle Mushroom Cream with Asparagus 3.5/5

Pasta dishes are also available. A classic combination of cream and mushroom, the Truffle Mushroom Cream with Asparagus ($14). The mushrooms were well sauteed, which released all their earthy flavours into the pasta. I like the addition of the asparagus, which lends a crunch and a brightness to the dish.

Aglio Olio 3/5

The humble Aglio Olio Pasta ($9) speaks volume with its fiery touches. The combination of both dried and bird’s eye chilli gave a more rounded taste of heat and spices, along with the right dose of minced garlic. Adding on the sautéed prawns ($13) is ideal. A child-friendly non-spicy version is also available.

Pomodoro Pasta 2.8/5

The Pomodoro Pasta ($10) is a simple everyday pasta made with onions, tomato and basil, cream and parmesan cheese. I find the sauce lacking in intensity and sharpness of a creamy tomato sauce.

Kurobuta Pork Loin 4/5

As a casual dining cafe, Farmers and Chefs also dish out very high-quality mains too. Kurobuta Pork Loin ($18) features a pan-seared Kurobuta pork loin served with a house-made red wine apple compote, sautéed potatoes, broccoli, soy sauce onion, and capsicum. Nicely seared on the exterior, with some charred fats at the edges and the loin was done with a moist and pinky core. I love the tangy and sweet red wine apple compote, as well as the well-roasted capsicum that complements the richness of the meat really well.

A no-dessert menu is also a conscious decision made by the team as well, as for now. However, I find the Homemade Barley ($2), that is sweetened with rock sugar, a perfect alternative to a bowl of beancurd barley.

For your little ones, The Secret Children's Menu offers mini breakfast sandwiches, mains with fruit, mini rice bowls and organic pasta. A mix and match option for a customised meal is available as well.

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.


Farmers and Chefs
Singapore Conference Hall Singapore
7 Shenton Way
#01-04
Tel: +65 67219398
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 8am - 8pm
Sat: 9am - 8pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to the junction of Shenton Way and Straits Boulevard. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]