While I tend towards visiting quaint or unique restaurants, the unique dining concept of Moss Cross Tokyo Singapore, an outpost of a restaurant in Japan, proves to be too tempting for me to resist. And so here I am, ready to enjoy Japanese French fusion delicacies.
The dishes here really delight the palates since they are interesting, unique and of course delicious. Different types of tastes from fruity, earthy, briny, zesty, creamy to floral are explored here, making for an exciting experience.
The interior of the restaurant is classy and modern, with strategically placed foliages, hanging big globes of light, plush chairs, gold-washed lamps on marble-like tables, translucent curtains over full windows. There is an air of Japanese Western aesthetics that I find somewhat nostalgic and appreciate.
By the way, to get to the restaurant:
1. Go into Capri Hotel through the lobby entrance right behind the drop off point. It is opposite Cross Street Exchange.
2. Go to second floor via the hotel's lift.
Yes, I got lost at first. Thus I share the way to get there so you don't have to experience it.
The service here is efficient and professional. I really enjoy my meal here!
One of the highlights of this restaurant is the impressive presentation of SHOKADO-9, a feature of 9 different snacks in a wooden box. Yes, I admit that the photos of this got me interested in this restaurant. Trying nine different dishes in small bites is just too irresistible! All nine has refreshing, unique, interesting tastes that really whet the appetite and heighten my expectation on what is to come.
Tomato Raspberry is fruity and surprisingly, savoury, marking a good start for the meal. Among the nine, my favourite is charred Chutoro from Aomori with wasabi tartar, Crab from Hokkaido with cauliflower mousse, Corn Jelly with caviar and yuzu, and Roasted Wagyu with seaweed sauce and avocado.
Hokkaido Scallop Spring Roll is a nice flavourful treat whose spring roll pastry sheet can be easily sliced through with a butter knife. I like this texture so much. The mushroom sauce shakes things up by adding meaty, earthy flavours to the spring roll.
Crab Chawamushi is nuanced umami in warm custard form, highlighted with foamy bisque and the floral earthy flavour of lily bulb. Really warms the heart when drinking this.
Tokachi Herb Beef from Hokkaido with tomato Worcester sauce really surprises me in a very good way. The surface of the beef is unbelievably crumbly, like cookie. So it feels like I'm enjoying a juicy, meaty cookie with tender core. And the zest and spiciness of the sauce perks up the taste of the meat nicely.
Hirame from Fukuoka with sake cream sauce showcases mild-flavoured, succulent, pliable flesh of Japanese white fish. The sake cream sauce adds richness to the light saline taste of the fish, rendering it's taste more full-bodied. The almond flakes adds nice crunchiness and nutty flavour to the dish.
Somen Noodle from Nagasaki with mozuku from Okinawa is served warm and tastes so refreshing nonetheless. The deep fried vegetable patty is a yummy accompaniment to the thin noodles that absorbs the essence of the briny mozuku.
Mizu-Yokan with Elderflower is such a beautiful dessert that has beautiful taste too. This scores full marks for the texture where the creamy elderflower custard is encased in jelly sheet and paired with the cold zesty sorbet. The myriad of flavours complement each other so well, exactly like how French desserts are meant to be.
This is a very unique sake that tastes sweet and features an extra intense floral aroma. I like it a lot.
Nice Rose Wine recommended that goes well with the second part of the meal.
Thoughts: Exciting Gastronomic Adventure, Japanese style
181 South Bridge Road
Capri #02-01
Nearest MRT: Chinatown
