Kubo Woodfired Kitchen @ The Pier at Robertson - Contemporary Restaurant Offering Woodfired Filipino cuisine

Drawing inspiration from Filipino cuisine, Kubo Woodfired Kitchen at The Pier at Robertson is a contemporary restaurant that redefines familiar and little-known dishes from the northern to the southern regions of the Philippines. Named after the thatched huts commonly seen in the Philippine countryside, diners get to witness and enjoy the full view of Kubo's custom-designed and built open kitchen with a wood-burning oven, cookstove, grill and smoker. Helmed by Chef Kurt Sombero, Chef Kurt welds his Filipino heritage and culinary techniques to create a menu that aims to make Filipino cuisine more accessible.

Cassava Chips with Miso Dip 3.5/5

Honeycomb Tripe 3.8/5

Inasal Mid-Wing 4/5

We started with some Snacks - Cassava Chips with Miso Dip, Honeycomb Tripe and Inasal Mid-Wing ($12). The first two are all about the crunch and creamy dips. Served with savoury hummus, the honeycomb tripe subverts our expectations of a typical tripe dish. Its crunch factor is unbeatable. My favourite is the Inasal Mid-Wing. Tender meat laced with a layer of smokiness from the wood fire, such simplicity embodies the beauty of woodfire cooking.

Grilled Prawns 3.8/5

Next up were dishes from Appertiser, among which Grilled Prawns ($24) have received much-raved reviews since the restaurant opened last year. Served with a punchy coconut sambal, bird's eye chilli and kaffir lime, the prawn boasted a mouthwatering meaty and creamy texture.

Pork Longganissa 3.8/5

Pork Longganissa is new to the menu, a refined version of an all-day Filipino breakfast classic with flavours reminiscent of chorizo. In Kubo, Pork Longganissa is made as a hamonado (pineapple sauce) naked-pork patty marinated in soy before topping with ikura and cured egg and served with toasted bread underneath. Unfortunately, while I appreciate the thoughts that went behind this dish, its saltiness is a bit overwhelming.

Sisig 4.2/5

Sisig ($25) was a memorable dish. Originally served with rice, it is served taco style with flat bread here. There is so much to love about the rustic taste of the soft and fluffy flat bread done over the woodfire. The sizzling minced pork mixture naturally had bits of crunch from some charred bits, making it even more morbid.

Smoked Beef Tongue 4/5

Smoked Beef Tongue may look intimidating, but it tastes similar to beef brisket. It is also one of the highly recommended dishes at Kubo. Its tenderness with nicely seared exterior makes it a rare treat.

House Aged Duck 4.5/5

Turmeric Banana Leaf Rice 4/5

For mains, we had the restaurant's Signature House Aged Duck ($42) served fried and grilled, together with a new side Turmeric Banana Leaf Rice. The fried duck leg is very similar to a Duck confit, beautifully brown with fork-tender meat. The grilled portion had a much firmer texture and showcased an impressive layer of crispy golden-brown skin laced with a yummy layer of fats underneath. The accompanying sauce could do with some zest or acidity to cut the richness of this dish. The fluffy rice was homely and comforting and complemented the meat well.

Halo Halo 4/5

Leche Flan Bon Bon 3/5

For desserts, we had Halo Halo, which features the Philippines' very own Ube Sorbets (ice cream), alongside creamy coconut and torched meringue. While I enjoyed the textural play lent by the various toppings, its sweetness was too much for me. Leche Flan Bon Bon had an interesting smoked blueberry, but the flan seemed lost amongst the ingredients.

There are a couple of non-alcoholic drinks to try, such as Samalamig (coolers) like the Mango Float ($10) done in the Kubo way with roasted biscuits, mangos, smoked coconut cream and topped with a torched meringue and mango creme. Otherwise, Smoked Black Tea with Pandan Foam is an interesting option that taste akin to our local grass jelly drink.

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.


[CLOSED]
Kubo
The Pier at Robertson
80 Mohamed Sultan Road
#01-12
Singapore 239013
Tel: +65 96458436
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 3pm - 10pm
Sat-Sun: 12pm - 3pm, 530pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]

UNI Gallery by OosterBay @ The Plaza - Unveils New Menu And A $88 7-Course Omakase Menu

Uni Gallery by OosterBay welcomes a new addition to the culinary team, Chef Jayden who has over a decade of experience in Japanese restaurants, particularly in the art of binchotan grilling. With him joining the team, alongside Sashimi Master Chef Chua, they have put together a new 7-Course Omakase Menu ($88) and expand the menu to offer binchotan grilled dishes.

Hyogo Oyster Shot 4/5

The 7-Course Omakase Menu kickstarted with the huge and plump Hyogo Oyster Shot. It is rich, briny, and slightly sweet with a creamy finish.

Sashimi Platter 4 Types 4/5

Next is the Sashimi Platter which comprising Chutoro, Kinmedai, Kampachi and Hotaru-Ika. While you only get a slice each, they are fresh and thickly cut for a satisfying enjoyment.

Grill Scallop in Shell Binchotan 3.8/5

With the expanded menu to include binchotan grilled dishes, the omakase also comes with binchotan item such as the Grill Scallop in Shell, which beautifully showcase the scallop's sweetness.

Foie Gras with Asparagus 4/5

Next is the rich and melt in the mouth pan-seared Foie Gras with Asparagus. Half way to the 7-course menu, we already had oyster, sashimi, scallop and foie gras. With all these luxurious ingredients, I think it is already value for money.

Grilled Tiger Prawn with Miso Sauce Binchotan 3.8/5

Another item from the binchotan is the Grilled Tiger Prawn with Miso Sauce. The firm and bouncy tiger prawn is perfectly grilled infushed with the smokey aroma. 

Uni Ice Somen 3.8/5

Spectacularly presented in an ice block is the Uni Ice Somen with uni in a dashi broth. It is very refreshing, zested upwith the addition of yuzu and lime.

A5 Wagyu with Uni Cream Donburi 4/5

Not to worry if you are not full, as the A5 Wagyu with Uni Cream Donburi will fill you up. The fluffy rice comes with tender and fatty A5 wagyu bind together by the the unami uni cream.

Vanilla Ice Cream with Red Bean Dessert 3/5

Wrapping up the 7-course omakase menu is the Vanilla Ice Cream with Red Bean for dessert. A simple dessert to wrap up the value for money omakase.

Yasai Yaki Moriwase 3.5/5

Besides the omakase menu, we also tried some of the new binchotan dishes such as the Yasai Yaki Moriwase comprising Mountain Yam, Eggplant, and Green Pepper.

Sazae Tsubuyaki 4/5

The Sazae Tsubuyaki (Japanese Sea Shell) made an impressive entry by grilling the savoury delicacy in its own shell in dashi stock and shimeji mushrooms. offering a symphony of rich and complex flavours. Separately a pot of dashi stock is served at the side which you can drink like a soup.

Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
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Nearest MRT: Nicoll Highway (CC Line)

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

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]