Suki-Ya @ Marina Square - Revamped All-You-Can-Eat Premium Shabu-Shabu Buffet

Suki-Ya, a Japanese Sukiyaki and Shabu-Shabu restaurant, has established itself in our local F&B scene, most known for its all-you-can-eat hotpot options. The family-friendly atmosphere of the restaurant is complemented by a range of promotions, ranging from Lunch Sets and Student Promotions to Exclusive Treats for Senior Citizens and Special Birthday Offers.

Elevating from its Regular Buffet Lunch/Dinner, the restaurant now offers a Premium Menu which provides a broader range of premium ingredients, including Wagyu Beef, Iberico Pork, Duroc Pork Collar and more. The pricing of their buffet is as follows:

Regular Buffet
Lunch $22.90++
Dinner $27.90++

Premium Buffet
Lunch $34.90++
Dinner $39.90++

Premium Hotpot Bases

In addition to the premium ingredients, the Premium Menu also offers newly introduced soup bases, such as Chicken Collagen Soup and Truffle Mushroom Soup. Alongside these, the classic options include Shabu-Shabu, Butaniko, Sukiyaki, Tomato, Kimuchi and Fresh Soy Miso (+$2).

Premium Seafood

While the Regular Buffet’s items are available on self-service, the Premium items are served upon order. The Premium seafood items available were Seafood Meat Ball, Half-Shell Scallops, Tiger Prawns, Black Mussels and Salmon.

Premium Seafood

We were pleasantly surprised by the freshness of their seafood, especially the plump scallops, firm prawns and salmon, that we all had additional portions of.

Premium Ready-to-eat Items

Aside from the fresh ingredients, we had a sample of their Premium Ready-to-eat Items, such as the California Maki, Kanpyo Inari Maki, Tempura Maki, and assorted Tempura. While the Maki were just average, my favourite was the Shishamo Tempura, filled with roe and served hot and crunchy.

Appetisers

Moving on to the Regular Buffet Bar, we went first for their trio of Appetisers - chilled bean sprouts, kimchi and radish.

Regular Buffet Bar

Next to the Appetisers was a wide range of frozen ingredients of many different types of seafood and meat balls, otah patty, sausages, fishcakes and more.

Regular Buffet Bar

On the opposite end of the bar, you will find a variety of fresh items. There were eggs, noodles, many vegetables, and at least 3 types of mushrooms available to add to your hotpot.

Hotpot Ingredients

My dining companion and I particularly appreciated the amount of fresh ingredients available. Our favourites from their range include the seaweed, radish, lotus root, mushrooms and noodles. All of these were great in soaking up the flavourful broth.

Condiments

Depending on your choice of soup base, you can select a mix of condiments to enhance flavours further. Some highlights include the restaurant's signature Sukiyaki Sauce, Ponzu Sauce and Sesame Sauce.

Regular Ready-to-eat Items

The Regular buffet also includes a number of ready-to-eat items such as chawanmushi, Tori Karaage, Seaweed Chicken, Takoyaki and rice. While the Seaweed Chicken were unfortunately over-fried, their crispy Tori Karaage, Japanese Curry and fragrant Garlic Rice are worth a try.

Desserts

To wrap up your meal, you can enjoy Desserts of fresh fruits, dessert cups and ice cream cups in various flavours.

Suki-Ya has two other outlets in Plaza Singapura and Heartland Mall Kovan, each with slightly different menus.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Suki-Ya
Marina Square
#02-183B/C
6 Raffles Boulevard
Singapore 039594
Tel: +65 6337 9969
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Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 10pm


Direction:
1) Alight at Esplanade MRT station. Take Exit B and D. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 6 minutes. [Map]

藝 Yi By Jereme Leung @ Raffles Singapore - A Sumptuous Tribute to The Hairy Crab Season

In conjunction with the hairy crab season, 藝 Yì by Jereme Leung at Raffles Singapore presents a refined and artistic line-up of exquisite Hairy Crab Creations from 16 October to 17 November 2023.

Amuse Bouche 3.5/5

Our amuse-bouche offers a myriad of sour, sweet, and spicy flavors using the technique of pickling, which is an integral part of China’s culinary history. The Pickled Genting Highlands Mini Tomato with Dried Sweet Plum whetted my appetite with its salty-sweet juice, while the rest awakened the senses with their heat, acidity and crunchy texture.

Appetizers 3.5/5

For appetiser, we got to try 2 items from their exclusive Memoirs of Nanyang Menu - Foie Gras Terrine with Calamansi & Organic Perilla Plum and Deep-fried Crab Roll with Malacca Shrimp Paste and Ipoh Guava Salsa. These 2 items highlight the versatility of ingredients native to Southeast Asia, such as the use of the tart Calamasi, the funky yet alluring Malacca shrimp paste and the zesty Ipoh's Guava. In addition, we were also served with a juicy Poached Oyster with Japanese Sea urchin & Kristal Caviar.

Hot & Sour Basil Chicken Consommé 4/5

Before the mains, we were served a soul-warming Hot & Sour Basil Chicken Consommé with Geoduck & Cameron Highlands Stem Lettuce. One could easily be fooled by its clear appearance. The heat level is quite intense, thanks to Sichuan pepper, but it also has a sweet depth to it. The slices of geoduck provided an enjoyable texture, contrasting with the crunchy Cameron Highlands' Stem Lettuce.

Steamed Hairy Crab 4/5

From the Hairy Crab Creations' menu, we sampled the most popular dish: Traditional Steamed Hairy Crab with Taiwanese Mullet Roe & Perilla Leaves, served with Osmanthus & Wolfberry Ginger Tea. The freshly sourced furry-clawed crustaceans from Taihu boasted rich and creamy roe, while every nook and corner of the shell was filled with firm and sweet crab meat. I love the warm and fragrant ginger tea at the side, lending a hint of sweet floral note to the overall taste of the dish.

Deep fried Spotted Groupa with Spicy Hairy Crab Roe 3/5

Another item on the menu we tried was Deep Fried Spotted Groupa with Spicy Hairy Crab Roe, crispy brown rice and Edamame. I found the exterior of the fish too dry and tough.

Hainanese Steamed Bentong Sakura Chicken 4.2/5

On the other hand, the Hainanese Steamed Bentong Sakura Chicken with Fragrant Pandan Rice & Yunnan Wild Fungus received rave reviews at our table. It's a pity that the Memoirs of Nanyang menu ends in just 2 days. The premium Sakura Chicken was exceptionally succulent and tender, and the accompanying rice was a star of its own. Fluffy and aromatic with pandan, the shreds of fungus mixed within further added texture to the rice.

Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts 4/5

Our sweet ending was Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts ($18) from the Hairy Crab Creations. The warm yam was velvety with just the right sweetness, complemented by the refreshing ice cream.

Photos and words 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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]