Akira Back @ JW Marriott Singapore South Beach - Akira Back Brunch Club: A Newly Introduced Social Affair of Flowing Brunch on Saturdays

Akira Back at JW Marriott Singapore South Beach has introduced its very own Akira Back Brunch Club, reimagining the traditional Sunday brunch experience and offering it exclusively on Saturdays. The menu reflects Chef Akira Back's heritage, blending modern Japanese cuisine with a Korean flair.

Tuna & Mushroom Pizza 3/5

Wagyu Taco 3/5

Starters are all about the crunch. We began with Tuna & Mushroom Pizza and Wagyu Taco, both featuring a crunch element — a crisp and thin pizza base and a crunchy taco, respectively. The pizza was elegant, topped with paper-thin slices of tuna and mushrooms over the equally thin base, although I found the truffle aroma to be a tad overpowering. The wagyu taco whetted our appetites with its unctuous mouthfeel.

Japanese Oysters 4.5/5

Next, we enjoyed Fresh Harvest, showcasing Japanese Oysters accompanied by various condiments. I highly recommend trying the fresh oyster with yuzu, which lent an extra zing to the oceany taste.

Sashimi and Nigiri 4/5

Following this was free-flow Sashimi and Nigiri, laid out in a stunning presentation that was a feast for the eyes. The selection included Salmon, Akami, Spanish Mackerel, Seabream, and two types of Maki Rolls. I was pleasantly surprised by how flavourful the Akami was, given that it is a lean meat. The Red Dragon maki and Spicy Garden maki spiced up the course with spice and heat, with the latter reminiscent of gimbap sans the sesame seaweed.

Mung Bean Pancake with AB Kimchi Salad.3.5/5

From the Korean Heritage section, we had a Mung Bean Pancake with AB Kimchi Salad. Including such a traditional dish was delightful, as I rarely experienced such a homely dish. However, I wonder if it could be less greasy. The accompanying salad was a star on its own — fresh and crisp, aromatic with sesame oil and kimchi sauce.

Kanpachi Kama 4/5

The Hot Collection is also free-flowing and was a highlight of the menu. The Kanpachi Kama was perfectly grilled, retaining its moisture and tender flesh. The accompanying yuzu puree accentuated its naturally sweet flavour.

Beef Toban 4.8/5

The Beef Toban came sizzling hot, and the aroma of the caramelising sauce was simply divine. The sauce was umami with a bit of tang, sweetened with caramelised onions. The mushrooms and beef dressed in the sauce delivered the utmost satisfaction.

Rock Shrimp Tempura 4.8/5

Rock Shrimp Tempura was a bowl of battered rock shrimp chunks topped with a slightly sweet, creamy, tangy sauce. The batter wasn't exactly tempura-style, but it was thin and delectable, with a chewy texture that gave a textural contrast to the firm and slightly crunchy texture of the rock shrimp.

Dessert 4/5

Dessert was an artful experience featuring the AB Cigar, Glossy Apple-Y, and aromatic Hojicha Ice Cream.

Akira Back Brunch Club is available every Saturday, from 12pm at $98.00++ per person.

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.


Akira Back
JW Marriott Singapore South Beach
30 Beach Road
Level B1M
Singapore 189763
Tel: +65 68181914
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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

5 ON 25 (五悦亭) @ Andaz Singapore - Refined Cantonese Dining Experience with Panoramic City Skyline View

The newly renovated 5 ON 25 at Andaz Singapore reopened in June. It offers a fresh array of inventive dishes that pay homage to traditional Cantonese cuisine with a modern twist. Perched on the 25th floor of the hotel, the restaurant boasts a comprehensive menu and a breathtaking panoramic view of the city skyline, making it a feast for both the eyes and the palate.

The culinary team is led by esteemed Chinese Head Chef Lim Hong Lih, who brings years of experience in Cantonese fine dining to the table. We had the pleasure of sampling several dishes, including both new creations and popular signatures. Most of the dishes pictured below were portions adjusted to tasting sizes.

Cantonese Style Roasted Cage-Free Cherry Valley Duck with Table Side Maotai Flambé 4.5/5

Our meal began with the 5 ON 25 Cantonese Style Roasted Cage-Free Cherry Valley Duck with Table Side Maotai Flambé ($88 for Half). Watching the chef meticulously slice the duck skin was a delightful prelude to the dish itself. For those who prefer without, the duck is also available without the Maotai Flambé at $49 for a half portion.

Served with freshly steamed skin wrappers, the duck comes with an array of condiments: sweet sauce, sugar, spring onions, cucumber strips, sweet melon strips, and hawthorn strips. While the skin wrapper was slightly thicker than I typically prefer, the crispiness of the duck skin was on point, enhanced by the smokiness from the Maotai flambé. The hawthorn strips, which I feared might be too sweet, turned out to be a harmonious complement.

Fried Australian Jumbo Quail Legs, Salt & Pepper 4.2/5

Next, the Fried Australian Jumbo Quail Legs, Salt & Pepper ($28) were served. Although a touch salty, the fried quail legs exuded a fragrant, garlicky aroma.

Crispy Shiitake Mushrooms, Osmanthus Honey Sauce 4/5

Accompanying the quail was the Crispy Shiitake Mushrooms with Osmanthus Honey Sauce ($15). These mushrooms had a satisfying crunch and were glazed with a sweet, floral osmanthus honey sauce.

Double-Boiled Grouper Soup 4.8/5

I absolutely loved the Double-Boiled Grouper Soup ($48). This creamy broth, infused with delicate fish maw and wolfberries, had a distinct peppery heat and was so rich in collagen that it left a luxurious, sticky mouthfeel. I can't imagine how this could be improved.

Braised Stuffed Sea Cucumber 4.5/5

The Braised Stuffed Sea Cucumber ($48) was another highlight. The sea cucumber, stuffed with a flavourful mixture of pork and shrimp, was served on a bed of sliced mushrooms and bathed in a rich Yunnan mushroom sauce. The sauce was particularly noteworthy, with its delicious numbing hints of peppercorns and an alluring smokiness.

Beetroot Fried Rice 4.8/5

5 ON 25's Beetroot Fried Rice ($38) is another dish you must try. The dish features a delightful play of textures with crunchy fried rice bits, preserved vegetables, green beans and Vietnamese tiger prawns. It was fried so fragrant and finished with slices of Hokkaido scallops placed on top. Even though my dining companion and I were pretty full at this point of the meal, we wiped the pot clean quickly.

Lotus Paste Sesame Pastry 3.8/5

We ended our meal with a selection of desserts. The Lotus Paste Sesame Pastry ($8 for 3 Pieces) featured sweet lotus paste encased in a buttery, flaky pastry.

Chilled Toasted Sesame Pudding and Apricot Egg Tart 3.8/5

A dessert platter followed, featuring two sets of sweets. The first was a Chilled Toasted Sesame Pudding and Apricot Tart ($15). We preferred the sesame pudding for its fragrant, nutty flavour and smooth, balanced texture. The second dessert was the decadent Grand Cru Chocolate Ice Cream ($20), infused with Wu Liang Ye Liquor, a good option for alcohol-based desserts.

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.


5 ON 25 (五悦亭)
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 11.30am - 2.30pm, 6pm - 10pm
Sat-Sun: 11.30am - 1pm, 1.15pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]