True Cost @ Suntec City - Rooftop Restaurant and Bar Overlooking Suntec City Offering Asian and Modern European Flavours

True Cost in Suntec City's Sky Garden prides itself on offering diners food and alcohol at low markups. The menu primarily features Asian and Modern European flavours, complemented by an extensive beverage list, which includes house-made cocktails, mocktails, wines, spirits, and beers.

The rooftop restaurant and bar provide a scenic overlook of Suntec City, with gorgeous natural sunlight pouring in during the day.

For a complimentary entry, visiting between 3pm to 5pm on weekdays and 9pm to 10pm daily is best. Outside these times, a moderate entrance fee of $5 per person for lunch between 12pm and 3pm and $10 per person for dinner between 5pm and 9pm. However, there's a 50% discount on the fees daily from 5pm if you opt for bar seating.

Watermelon Ceviche 3.8/5

We began with the refreshing Watermelon Ceviche ($9). The combination of tomatoes, feta cheese, pecans, olive oil, and watermelon created a delightful mix of textures and flavours. The fragrant and crunchy pecans were a standout.

Octopus Carpaccio 2.8/5

Next, we tried the Octopus Carpaccio ($15.95), which was unfortunately less impressive. The sliced octopus, tossed in a bright orange dressing with tahini, sundried tomatoes, and za'atar, was too chewy and tough. At its price point, it felt slightly overpriced.

BBQ Pork Ribs 4/5

True Cost's BBQ Pork Ribs ($18.50) appeared to be a popular choice among diners. Served alongside grilled corn and kimchi cucumbers, the fall-off-the-bone ribs had a pleasant hint of smokiness. Although the slightly spiced corn was a touch dry, the overall dish was satisfying.

Crab Linguini 4/5

For our second main dish, we had the Crab Linguine ($22). The al dente linguine was tossed in a rich, savoury, buttery bisque sauce with ample crab meat.

Baklava Sundae 4.2/5

Dessert was the Greek-inspired Baklava Sundae ($11), which was made with a base of sunflower seed mousse, pistachio ice cream, and cherry syrup drizzled over. We broke into the thin, super flaky pastry and were pleasantly surprised by the balanced sweetness. The layered textures - from the crushed nuts and crisp pastry to the nutty sunflower seed mousse and tangy cherry syrup, were delightful. While a richer pistachio ice cream would have been preferred, it worked good as a sharing dessert to end the meal.

Reservations to the restaurant can be made at their official website, https://www.truecostsingapore.com/.

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.


True Cost
Suntec City
SkyGarden
#03-302/303
3 Temasek Boulevard
Tel: +65 88940615
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 12pm - 10.30pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Omakase at $188++

G Izakaya at Golden Mile Tower is once again offering a value-for-money 8-course Omakase at a promotional price of $188++ for two pax. The restaurant has garnered popularity for its seasonal omakase menus, which are offered at attractive prices. We visited in March, but we are back here again for their new menu, which is valid until 31 August.

Chi Ayu 3.8/5

The appetiser course includes two perfectly fried Chi Ayu, known as sweet fish, topped with Ikura. The tempura batter was light and very crispy. The fish reminded us of shishamo, or plumper whitebait, with a hint of sweetness.

Grilled Hokkaido Pork with Shiokoji Dressing 4/5

Next comes the Yakimono, with tender and flavourful pieces of Grilled Hokkaido Pork with Shiokoji Dressing, a type of marinate fermented from rice. The dish was again topped with Ikura, but we found that it didn't elevate it. Perhaps some tempura bits might add some texture to the dish.

Sashimi 3 Kinds 4.2/5

G Izakaya made the usual Sashimi course fun by combining them into a Rubik's cube! The 3 kinds of sashimi consist of Sakura Masu, Hamachi and Tuna, each topped with a sauce on top and coated with a seasoning of sesame seeds and herbs. Chef Edison said there is no right or wrong way to enjoy this dish, but he suggested we eat them individually first to taste. On our last bite, we combined all 3 sashimi, and the flavour was mind-blowing! We highly recommend you keep the last bite combining all.

Lobster Chawanmushi 4.2/5

The chef is generous with the chunks of lobster meat in the Lobster Chawanmushi! Other than the silky-smooth egg custard, a big shout-out to the rich umami broth within. This chawanmushi definitely left us wanting more! Even the flower is edible, but it has a rather bitter aftertaste, so you may leave it aside if you are not a fan of a bitter taste profile. There were also ginkgo nuts at the bottom of the chawanmushi.

Amela Tomato with Ume Jelly 4.2/5

We were served chilled Amela Tomato with Ume Jelly for the palate cleanser course. If you don't know, the Amela tomato is known for being the highest-grade sweet tomato in Japan. What caught us by surprise in this dish was the sliced lotus flower stem. It doesn't have much of a flavour, but the texture is crunchy, like eating apple slices! We have never heard or seen this ingredient, let alone tasting it so Chef Marcus brought it out to show us how it looks.

Madai

Then we have 7 Kinds of Sushi, made with seasonal sashimi, so we get to try the different profiles of fish, and Chef Edison pairs them with different sauces and toppings to enhance the flavours.

Hirame

Akami

Isaki

Shima Aji

Chutoro

Uni Handroll

The star of the show is definitely the Uni Handroll, which comes last. The chef sprays gold dust on it before serving it. If you like to experience this more than once, you may add it for $32++ per piece. They also have an A5 Wagyu Handroll at $25++, which is not included.

Pumpkin Fish Soup with Fish Curd 4.5/5

At an omakase, we are typically served miso soup, but G Izakaya levelled up the soup course for us by serving Pumpkin Fish Soup with Fish Curd. The soup is a flavour bomb, and despite its thicker consistency, it is very light! The fish curd is house-made using fish paste and egg. Its texture resembles a 'tau pok' (beancurd puff).

Melon and Cheesecake 3.8/5

Sweet Japanese Melon and Cheesecake were served as the dessert course, along with a cute free-hand drawing by another chef. The couple beside us was celebrating a birthday, and the restaurant was lovely to present them with a slice of cake with a birthday message written on the plate. Be sure to let the chefs know if you are celebrating a birthday or anniversary.

Overall, we really enjoyed the Omakase experience at G Izakaya. The intimate setting is very welcoming and most importantly, the food was great. Seats are limited so make sure to make reservations in advance. For dinner, they have 2 seatings at 6pm and 8pm.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
Facebook
Instagram
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]