Toku Nori @ Telok Ayer Street - Reinventing Handrolls with Their Own Special, Modern and Unique Take

Toku Nori, a new Japanese restaurant, is nestled on the second and third storeys of a pre-war heritage shophouse along Telok Ayer Street. The name "Toku (特)" translates to "special" in Japanese, and true to its name, Toku Nori is reinventing handrolls with its unique touch. The 40-seater sushi bar counter dining space infuses traditional design elements of a Japanese handroll bar with contemporary aesthetics, offering an inviting ambience for a memorable dining experience.

Handroll: Hotate Roll 4/5

We began our dinner with a selection of handrolls, each crafted by the chef right before our eyes at the sushi bar counter, served and timed to individual pace. The Hotate Roll ($9), paired with yuzu koshi, lime, and chives, was a delightful start. The premium-grade japonica pearl rice, Koshihikari, provided a sublime balance of moisture, stickiness, and subtle sweetness that complemented the scallop's natural sweetness. The yuzu koshi and lime pairing heightened the overall flavour profile, making each bite a refreshing experience.

Handroll: Maguro Roll 4/5

Next, we had the Maguro Roll ($8), featuring smoked onion cream, crispy shallots, and melt-in-the-mouth maguro. The combination of flavours and textures worked harmoniously, offering a delightful textural enjoyment that left us craving more.

Handroll: Engawa Roll 4/5

The Engawa Roll ($9.5) was another highlight, aburi for a touch of smokiness before being wrapped into a roll with shiro miso and roast garlic. The slight char from the aburi added a depth of flavour that elevated the delicate engawa.

Premium Roll: Foie Gras Roll 4.2/5

For a more luxurious experience, we opted for the Foie Gras Roll ($16). The creamy foie gras, given a kiss of fire from the torch, was paired with a garlic soy glaze and spicy leek, resulting in an explosion of flavours that was both rich and satisfying.

Premium Roll: Wagyu & Uni Roll 4.5/5

The Wagyu & Uni Roll ($16) comprised of wagyu karubi, Hokkaido sea urchin, and caviar. This luxurious combination of fatty, melt-in-the-mouth wagyu, the sweetness of uni, and the umami from the caviar created a heavenly flavour profile that left us wanting more.

Izakaya Platter

Kakuni Pork Belly, Aburi Salmon Crispy Sushi, Maguro Popper, Chicken Rib 4.5/5

In addition to the sushi rolls, Toku Nori offers a selection of izakaya items. We sampled the Kakuni Pork Belly ($14/2pc), Aburi Salmon Crispy Sushi ($16/3pc), Maguro Popper ($12/3pc), and Chicken Ribs ($14). Each item was well executed, delicious, and perfectly complemented with alcohol, making them ideal for a casual night out.

Wagyu Sando 4/5

The Wagyu Sando was another standout dish. The rich, buttery wagyu was sandwiched between lightly toasted, golden brown bread. The exceptionally tender wagyu and the slight crunch of the bread created a delightful mouthfeel that was both satisfying and memorable.

Sakura Matcha Latte, Yuzu Matcha, Housemade Warabi Mochi 4.2/5

To wrap up our meal, we enjoyed the Housemade Warabi Mochi ($12), which was airy and soft, presented in three different flavours: kinoko, goma, and matcha. For matcha lovers, we had the Sakura Matcha Latte and Yuzu Matcha, both of which used ceremonial-grade premium tsuki matcha, offering a perfect balance of flavours to end our meal on a high note.

Toku Nori is a gem in the heart of Telok Ayer Street, offering a unique and modern take on traditional Japanese handrolls. Its inviting ambience, attentive service, and innovative menu make it a must-visit for anyone looking to explore the delicate art of sushi and handrolls. Toku Nori promises an exceptional dining experience that will leave you coming back for more.

Note: This is an invited tasting.


Toku Nori
200A Telok Ayer Street
Singapore 068638
Tel: +65 8082 6536
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1145am - 230pm, 530pm - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

Choon Hoy Parlor (春花) @ Beach Road - A Singapore Soul Food Haven

With the relocating of The Masses, the space has been transformed into a new concept by Chef Dylan Ong — Choon Hoy Parlor (春花). This cosy spot offers Singapore soul food, featuring a multicultural smorgasbord of heritage and heirloom recipes and hawker dishes close to the heart of Singaporeans.

Mini Fried Pomfret 3/5

We began our dinner with the Mini Fried Pomfret ($8.90/5pc, $15.90/10pc), deep-fried to a delightful crisp. Paired with the accompanying Plum Tao Cheong Dip, it was a pleasant start, though it didn't quite stand out among the other offerings.

CHP Signature Our Rojak, Our Own Way 4.2/5

The CHP Signature Our Rojak, Our Own Way ($8.90) is a refreshing, modern take on the traditional local rojak. It comprises seasonal fresh vegetables like starfruits, Japanese cucumbers, jicama, and rose apple, topped with house-made Rojak ice cream and garnished with You Tiao, century eggs, and peanuts. This innovative twist on a classic dish was a delightful explosion of flavours and textures.

CHP Signature Salad: Ulam 3/5

Next, we tried the traditional Malaysian dish, the CHP Signature Salad: Ulam ($15.90). Served cold on crushed ice, it featured fresh seasonal vegetables like paku fern, white corn, rose apple, jicama, lady's finger, Japanese cucumber, papaya, and seldom leaves. It was accompanied by Sambal Belacan and Ginger Flower Emulsion dips. While refreshing, the raw vegetables might not appeal to everyone.

Coin Prata 5/5

The Coin Prata ($8.90) served like a taco paired with lamb masala and mint yoghurt, was a highlight. The lamb masala, which Chef Dylan learned from an Indian chef, was robust and flavourful. Coupled with the crispy prata, this dish was an explosion of flavours and textures—a must-try!

Pork Tongue 3.8/5

Having eaten beef tongue before, I was intrigued by the Pork Tongue. It was more tender than beef tongue and served in a Thai-style spicy sauce paired with a crispy cracker. If I hadn't known, I would have thought it was beef brisket due to its melt-in-the-mouth texture.

CHP Signature White Pepper Pig Stomach Collagen Soup 4/5

Served in a claypot, the CHP Signature White Pepper Pig Stomach Collagen Soup ($25.90) was hearty and comforting. The peppery soup, comprising whole garlic cloves, winter melon, goji berries, pig stomach, taukee, and chives, was a warm, satisfying delight.

CHP Signature 16Hrs Bone-in Coffee Angus Short Rib 4.5/5

Inspired by the local zichar dish coffee Pork Ribs — the CHP Signature 16Hrs Bone-in Coffee Angus Short Rib ($69/700-800g) was an elevated interpretation. The fork-tender beef short rib, grilled over binchotan and glazed with coffee umami sauce, was further garnished with fried garlic chips for an aromatic finish. This dish was a standout.

Teochew Braised Duck 4.8/5

One of my favourite dishes was the Teochew Braised Duck ($69). Served with a set of condiments, including Tau Kwa Pau, sambal chilli, chopped boiled eggs, cucumbers, and yam mixed with fried hae bee hiam and fish cake, the braised whole duck leg was well-flavoured by the braising sauce for 1.5 hours and tender and succulent. The accompanying Tau Kwa Pau, a disappearing hawker dish, offered an additional way to enjoy this delightful dish.

Ayam Goreng Berempah 3.8/5

A good change from the usual Har Cheong Kai was the Ayam Goreng Berempah ($15.90/6pc). Instead of the usual whole chicken leg, it featured chicken winglets and drumsticks for a finger-licking good experience. Topped with serunding, it offered great textures and aroma.

CHP Signature Hainanese Kampong Chicken 3.5/5

A Lil Lard, A Lil Soy, A Lil Love Rice (Triple L)

The CHP Signature Hainanese Kampong Chicken ($15.90/Half, $28.90/Full) uses poached kampong chicken steamed with spring onion, ginger, and garlic. Served with minced vegetables lightly cooked in oil, soy sauce, sliced cucumbers, spring onion, and chopped ginger condiment, this iconic Singapore dish is best enjoyed with a bowl of Triple L Pork Lard Rice ($3).

CHP X Jelebu Signature Dry Laksa V2.0 3/5

The CHP X Jelebu Signature Dry Laksa V2.0 ($18.90) was wetter than expected. While the rempah was robust and fragrant, the strong cockles' flavour was not to my liking. However, I heard the restaurant has tweaked the recipe for an even more delicious version.

Yuzu Citron Cheng Tng 4.5/5

The Yuzu Citron Cheng Tng ($10.90) was an elevated take on the traditional Chinese clear soup dessert. It was simmered until flavorful with rock sugar, dried longan, dates, white fungus, sea coconut, karaya gum, and Korean yuzu citron, which gave the clear soup a deliciously new dimension.

CHP Signature Durian Chendol 4/5

Another local dessert inspiration was the CHP Signature Durian Chendol ($13.90). A gula melaka sponge cake base topped with pandan jellies, kidney beans, coconut ice cream, D24 durian puree, and corn espuma sauce, this luxe version of the traditional chendol dessert was a delightful end to our meal.

Choon Hoy Parlor (春花) is a gem for those seeking to relive the comfort and nostalgia of Singapore soul food. Chef Dylan Ong's innovative take on traditional dishes offers a fresh, contemporary twist that still holds true to its roots. Whether you're in the mood for a light snack or a hearty meal, Choon Hoy Parlor promises a dining experience that's both satisfying and memorable.

Note: This is an invited tasting.


Choon Hoy Parlor (春花)
85 Beach Road
#01-02
Singapore 189694
Tel: +65 6266 0061
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 530pm - 930pm
Sun: 12pm - 3pm, 530pm - 9pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road to Tan Quee Lan Street. Walk down Tan Quee Lan Street to Beach Road. Turn right onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]