Opus Bar & Grill @ VOCO Orchard Singapore - Flame-grilled Haven for Discerning Steak Enthusiasts

Opus Bar & Grill, nestled within VOCO Orchard Singapore, unveils a new Executive Chef, Dean, boasting an impressive career spanning over 25 years across the United Kingdom and Singapore. Known as a haven for discerning steak enthusiasts, we visited Opus Bar & Grill for a dinner that promised the elevation of flame-grilled perfection.

Crab Cake 4.5/5

The Crab Cake ($29) emerged as a star-studded starter. Crafted into a jumbo sphere, it showcased a decadent crab meat filling. The crispy exterior of the croquette-like creation harmonised impeccably with the mango puree, wasabi mayo, pickled pineapple, and a crowning touch of caviar. A luxurious prelude that set the stage for what was to come.

Burrata Salad 4.5/5

Following next, the Burrata Salad ($28) offered a refreshing interlude. The fresh and creamy texture of burrata paired seamlessly with fermented chitose cherry tomato and plum gel, creating a symphony of flavours. The addition of crispy basil crackers contributed a delightful textural contrast, elevating the overall dining experience.

Charred Cabbage Steak 4.8/5

Diverging from the conventional steak offerings, Opus Bar & Grill introduced the Charred Cabbage Steak ($22). This innovative dish showcased sweet cabbage with a smoky aroma from the grill, enhanced by the firework of flavours from herb cheese mousseline, shallot crisps, hazelnut snow, and chilli oil. It is an unexpected delight reminiscent of okonomiyaki, challenging the norms and delighting the palate.

Grain-Fed Miyazaki Striploin A4, Japan (300g) 4.5/5

A visit to Opus Bar & Grill is synonymous with savouring their flame-grilled steaks. Opting for the Grain-Fed Miyazaki Striploin A4 ($138) from Japan, we were treated to a sensory journey of exceptional marbling, tenderness, and rich flavour. The flame grilling process unveiled the steak's full potential, a testament to Opus Bar & Grill's mastery of its craft.

Coal-Roasted Spatchcock Chicken 4.2/5

For those preferring alternatives to beef, the Coal-Roasted Spatchcock Chicken ($42) emerged as a stellar choice. The caramelised char on the skin, attributed to the tare glaze, complemented the moist and tender meat. It is accompanied by a side of Nori Mash, velvety and creamy.

Jivara Floral Garden 4.2/5

Concluding our dinner, the Jivara Floral Garden dessert made a grand entrance. Beautifully presented as a lollipop, it featured Passion fruit-inspired ganache, cassis micro sponge, dark chocolate cigars, and a Valrhona Jivara 40% praline milk chocolate. It is a rich and chocolaty crescendo, providing a sweet symphony to conclude our meal.

Opus Bar & Grill, under the guidance of Executive Chef Dean, rises above the ordinary steakhouse experience. It's a sanctuary where every dish and every bite compose a symphony within an epicurean masterpiece. The expertise in flame-grilled perfection establishes Opus Bar & Grill as an essential destination for those craving superbly grilled meats and seafood.

Note: This is an invited tasting.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily (Breakfast): 630am - 1030am
Daily (Dinner): 6pm - 103pm
Sat (Lunch): 12pm - 2pm
Sunday Brunch Buffet: 12pm - 3pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 10 minutes. [Map]

Toko Yakitori @ Dhoby Ghaut - Savour Smoky Chicken Yakitori at Latest Yakitori Hotspot by Michelin-Starred Chef Taisei Iwao

Enjoy 30% off all yakitori selections during the last week of December at the latest yakitori hotspot, Toko Yakitori. With a menu masterfully curated by Michelin-starred Chef Taisei Iwao, you know you are in for a treat.

Nestled in the cosy 14-seater restaurant adjacent to Ganko Sushi at Dhoby Ghaut's UBS Building, the star yakitori offerings are complemented by a menu featuring sashimi, mains, soups, salads, and sides.

Yellowtail Carpaccio with Yuzu Pepper 4/5

The Yellowtail Carpaccio with Yuzu Pepper ($18) served as a decent starter to whet our appetites. Slices of yellowtail sashimi were topped with a hint of yuzu pepper, providing a salty-spicy and citrusy punch. My only gripe is that they are thinly cut.

Whole Fruit Tomato Salad 4.5/5

Go for the Whole Fruit Tomato Salad ($9) for something refreshing and sweet. While the portion might be on the smaller side, the flavours are anything but. The tangy and bright onion-based light sweet sauce perfectly complements the sweet tomatoes imported from the Kōchi prefecture.

Chicken Wing Gyoza 4.5/5

The Chicken Wing Gyoza ($9) is made with deboned wings, re-stuffed with gyoza filling and fried to a crunch. Biting into the tender and juicy meat with bits of chives was satisfying.

Sweet and Spicy Fried Chicken 4.8/5

The Sweet and Spicy Fried Chicken ($9) was a pleasant surprise. The chicken chunks were deep-fried to an addictive airy crunch before being dressed in a vibrant, sweet sauce with a hint of heat. The silky yolk added a creaminess to balance.

Yakitori 4.5/5

I was excited to finally tuck into the main highlight of the restaurant, their Yakitori selection. We tried several sticks, including Chicken & Green Onions ($5), Breast ($4.50) and Skin ($4.50). They impressed me with the perfect char and smokiness, and the Chicken & Green Onions stood out as my favourite.

Other chicken options include Tail ($4.50), Heart ($4), Cartilage ($4.50), and more. Diners can choose to have the chicken yakitori finished with sauce or salt. The menu also features a variety of vegetable yakitori, including Zucchini ($7), Kaga Lotus Root ($5), Grilled Eggplant ($4), and more.

A tray of spice powders awaits at every table, featuring options like Bird Eye Chilli, Seven Spices, Yuzu Chilli, and more. These add an extra layer of flavour to the diverse yakitori selection. My favourite is always the Yuzu Chilli for the zesty spice.

Wing 4.5/5

Another standout yakitori item was the Wing ($5). Thoughtfully wrapped in foil for convenience of consumption, its skin was crisp while retaining a juicy interior.

Tsukune 4.2/5

Their Tsukune ($5) might not be the best of what we've had in terms of texture and juiciness, but they are still grilled to an above-average standard. Pairing them with the yolk adds a delightful touch of creaminess.

Chicken Stock Ramen 4.8/5

The Chicken Stock Ramen ($12) was an absolute comfort. The small portion featured thin al dente ramen noodles in a semi-clear chicken broth, accompanied by a slice of chicken and half an egg. The richness of the chicken broth, coupled with a subtle sweetness, created a well-rounded flavour profile. Needless to say, I wiped this clean very quickly, and I hope the restaurant considers offering a full portion in the near future!

Oyako Don 4.2/5

Concluding our dining experience with the classic Oyako Don ($6) was a delightful choice. The bowl featured a generous serving of tender chicken chunks, topped with velvety eggs, resting on a rice bed. While this much wetter rendition might not appeal to everyone, I enjoyed the harmonious blend of flavours.

If you enjoy beef and curry, make sure to try out Iwao Chef Curry ($8), introduced to the menu as a nod to Chef Iwao's favourite dish. It is, of course, crafted with his signature curry recipe using braised beef and the natural sweetness of a combination of fruits.

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.


Toko Yakitori
9 Penang Road
#01-02
Singapore 238459
Tel: +65 8289 0772
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

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

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]