Makino @ Paya Lebar Quarter - New Japanese Dining And Shabu Shabu Hotpot Concept

Nestled within the new Paya Lebar Quarter (PLQ) mall, just next to Paya Lebar MRT station, Makino is the first shabu shabu concept launched by Asahi Group, where you can savour fresh seafood, meat and vegetables all cooked to your preference in a fragrant stock permeated broth.

Choose from their variety of special Japanese soup bases such as the spicy Tsurai Miso Soup, Mentaiko Soup, Kinoko Soup and Tonkotsu Soup laden with rich flavours.

Kickstart the meal with their popular Royal Milk Tea with Azuki Beans ($5.80). Instead of the usual boba pearls, azuki beans are used as toppings which adds a subtle sweetness to the drink. We found the Citrus Fruit with Homemade Barley drink ($5.80) to be quite an interesting combination as well, with an additional zesty touch to the usual barley flavour.

With quality ingredients and an extensive menu that features all types of seafood, meat and vegetables, we had a good mix of everything from the Ebi Shinjo (Makino special minced prawn), Tori Menchi (minced fresh chicken thigh with chicken soft bone), Reito Tofu and Kyabetsu cabbage to the Zuwai Kani (Japanese snow crab legs).

I actually like to have the Uzura Tamago (quail eggs) served cold, but a dip into the flavoursome boiling pot rendered the yolk all melty and gooey, with a delicate pork bone flavour added to it.

For the meat lovers, go for the Karubi US short ribs ($16.80) and the Butakara Kurobuta Pork Collar ($12). We loved the Karubi for its well-balanced flavours and marbling. The thinly sliced meat has a fast cooking time in the steaming hot broth and just melts in your mouth instantaneously. The Butakara is also rich in flavours while possessing a remarkable melt-in-your-mouth texture.

If that's not enough to satiate your hunger, load up on the carbs with their noodles selection such as the Ramen ($6.80), Gyo Somen ($9.50), Inaniwa Udon ($6.80), and Cha Soba ($6.80).

Besides the shabu shabu option, the menu also offers a plethora of appetising popular Japanese dishes. If shabu shabu is not your thing, go for their range of ala carte donburis, tempura, sushi and sashimi instead.

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.


Makino
Paya Lebar Quarter
10 Paya Lebar Road
#03-28/29
Singapore 409057
Website
Tel: +65 60722770
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit A. Turn right. Walk to destination. Journey time about 3 minutes. [Map]

VUE @ OUE Bayfront - Singapore's Newest Rooftop Dining Destination

VUE the newest rooftop dining destination is located on the penthouse of OUE Bayfront on Collyer Quay. It actually takes over the now-defunct ME@OUE. The stunning restaurant overlooks the Marina Bay and the Singapore skyline. The restaurant's menu focuses on the binchotan grill, complemented by a versatile selection of wines. It is also home to Singapore's first rooftop spritz bar.

Oysters with Champagne Mignonette 4.5/5

Our dinner started with the Oysters with Champagne Mignonette. The Speciales Geay Size 2 Oysters are creamy and buttery, with a delicate balance of sweet and briny flavours.

Charcuterie 4.2/5

Always good for sharing is the Charcuterie which comes with daily chef specials. The is accompanied by La Coca Bread, Guindilla Peppers, Home-pickled Cherries and Preserved Apple.

Ceviche 4.5/5

I love Ceviche because each mouth is a firework of flavours. For the version at VUE, you will find halibut, scallop and prawns that are cured in homemade citrus-based spicy tiger's milk emulsion. It is then topped with shallots, pine nuts and sweet corns.

Kumamoto A5 Emperor "Kokuou" Wagyu Sirloin 4/5

The highlight at VUE has to be the Kumamoto A5 Emperor "Kokuou" Wagyu Sirloin. The Kokuou wagyu is known as the pinnacle of Japanese beef. The prized piece of meat is slow-roasted for over 20 hours and served with rice salt flake. What I enjoyed most is the crust on the exterior, sealing the fatty marbling within. Once you put it in your mouth, it literally melted without much effort to chew on it.

Bone Marrow 3.5/5

You can also order some side dishes to go along with the prized meat. Some of the items available on the menu are  Grilled Mushrooms, Grilled Shishito Peppers, Bone Marrow, Marbled Potatoes, Creamed Spinach, Purple Cabbage with Bayonne Ham and Onion Tempura.

Chestnut 3.8/5

For dessert, we had the Chestnut. It is a delicate cocoa nib tuile served on a bed of chocolate mousse. This is accompanied by a scoop of chestnut ice cream and chocolate truffle. The addition of fresh raspberries provides the acidity to balance the richness of the chocolate. Not to forget, the fresh truffle shaving on top for full indulgence. Yes! You get truffle for dessert too!

The restaurant is really very beautiful with a panoramic view of the Marina Bay and Singapore skyline. Food is on the pricey side, but this comes with the view and quality of ingredients used. This will be an ideal destination dining if you want to impress your date or business partners.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
Facebook
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Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 3pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]