Omakase@Stevens - Lovely Surprising Tastes of Summer

Summer is the time for refreshing the palates with bright flavours, and so I’m back at Omakase@Stevens to experience Chef Kazuki Arimoto’s vision for summer. And it is an awesome unique rendition of summer with newly created dishes that evoke the feeling of warm breeze and mild refreshing tastes to counter the warmness. Silky tender abalone, bouncy creamy custard, one-of-a-kind sukiyaki, crispy unagi, very different from last summer and I love it!

One of the appetiser comes in the form of pretty little housemade tart shell filled with finely cubed Scallop layered with lots of goodies, such as Bonito, unique Kanzuri chilli paste. This paste is like premium chilli, taking as long as 6 months to make by first soaking in salt water and then buried in ice, followed by fermentation for 6 months, yielding a special blend of refractive umami and mild spiciness. The distinctive harmonised flavours of sweetness, light zest, mild savoury goodness, a touch of spiciness and bitterness come through together for a refreshing complex taste.

Can a clear-like-water soup packs lots of flavours? Yes, at this restaurant, where the essence of Amelia Tomato and other vegetables is carefully extracted to be mixed with Japanese Rice Vinegar and Wasabi oil. Looks so clear yet full of vegetable goodness that I can smell it the moment my face comes close to the soup. Amazingly, the zesty taste develops into a light sweetness as I drink more of the soup.

Kyoto Wagyu with Salted Pepper and sandwiched within Monaka is surprisingly so sweet and refreshing at the same time. Like summer’s refreshing light meaty snack.

Goma Tofu, made with potato starch and kuzu, which is a reinterpretation of our local kueh has this amazingly bouncy and creamy texture, which is like the best texture for kueh. The dish gets better with subsequent bites as different kinds of sweetness develops. The crunchy bits of zest, hint of herbal bitterness, umami of sea urchin and kombu, mild earthiness of sesame oil, combined with the savoury earthy sweet tofu, makes for delightful multitude of harmonised flavours.

Abalone from Izu is the best awabi because it is incredibly tender and slippery smooth, with super bounciness, due to being steamed in dashi and sake before being charcoal grilled for that hint of sweetness of char amid the mild milky briny sweetness of the awabi. With a touch of zest from yuzu, an iota of pungency from the airy garlic foam, the umami of the awabi liver sauce, the awabi tastes earthy yet at the same time like summer. The addition of soft fluffy barley is such a genius move because it absorbs the essence of the zesty, earthy sauce to integrate the taste into the meat when chewing on it.

Bouillabaisse sauce made with hamaguri, kinmedai bones and tiger prawns is like the ultimate briny sweetness that magically opens up the taste of the succulent pliable kinmedai to be so exciting, varied and dimensional. It gets even better with the light zest of the dollops of sauce. The asparagus, topped with kelp and oyster flower for the extra umami, is so tender and crunchy, juxtaposing perfectly with the flesh of the fish.

Instead of Katsu, Sukiyaki is served this season instead, which is so perfect for summer. The version here is so different from the one I had in Japan, in a good way, while retaining distinctive succulent creamy meaty sweetness of sukiyaki beef. Madeira sauce, sansho sauce and egg yolk work together to introduce different layers to the taste, where the sweetness, creaminess and herbal pungency lifts up the taste. Tastes so warm and so comforting. Love it.

Unagi here is specially prepared to feature crispy top and creamy core, thus going so well with the smooth, starchy, fluffy Koshihikari rice, where the special blend of 7 spices, called Kuro-Shichimi, can be added for that dash of excitement in taste. Kinoko can be added for the extra savoury sweetness. This is pure comfort good food.

Very interesting palate cleanser made from Doburoku, Unfiltered Sake, Red Shiso and Ginger. The unique pungency refreshes the palates.

Peach from Yamanashi, when paired with Raspberry and a cure dome made with Vanilla, Egg Yolk and Sugar, finished with dots of Yuzu sauce and Almond Jelly, speaks of summer in a mild soothing way. I mentally go, "Ah, lovely summer!" at the first bite. Super well balance of the myriad of flavours, yes, summer feels wonderful now!

What better way to enjoy summer than to savour super juicy and sweet Japanese Mango and Melon here?

Unique petite fours made with quality dark chocolate and plum wine.

Incredibly smooth summer sake

This looks so cute that I have to order it. And it tastes good!

Thoughts: Beautiful, Warm Summer translated into Beautiful, Delightful Cuisine 

30 Stevens Road #01-03

Wheeler’s Estate - Wheeling Good Times

Since I started to have a liking to chilling at alfresco restaurants with live bands, I decided to go to Wheeler's Estate, which is pretty near to my lair, to possibly add an restaurant to my list of favourite restaurants with live bands. After a visit, yes, this restaurant goes into the list! And this place is one of the few places where I can get to via direct bus, so this is now my top choice for dining with live bands.

I had said it before in another post that listening to live bands feels so different. The lively vibe, the real time interaction, the vibration of the music, the presence of the performers make it so much more immersive than listening to the jukebox.

The food here has good variety from pizzas, pastas, mains to appetizers, and all these feature crowd-pleasing, hearty tastes that we all enjoy.

Purple Rain showcases that slightly tangy Cranberry Juice can actually tastes smooth and floral due to the Mint Leaves and Lychee Syrup added. This is good!

A5 Wagyu Beef Skewer with Garlic Chips, Shaved Red Onion, and Lemon Wedge is da bomb of the night. Each piece is so juicy and tender, completed with meaty sweetness and a hint of char. Higher price tag, but totally worth it.

I have to admit that after savouring the skewers, the Ribeye Beef tastes very ordinary and its tougher in texture. Still can be enjoyed, but after the A5 Wagyu skewers.

Galiciana Queen Scallops is Salt Baked Zamburina Scallops soaked in Garlic Herbed Butter, completed with Pickled Pepper at the side. So briny sweet, so zesty, so savoury, these scallops are packed with good robust flavours.

Grilled Octopus is also briny sweet, laced with balanced robust flavours of Chimichurri, Lemon Capers and Butter Sauce. Another hearty treat.

Thoughts: Absolutely Cool Place to Chill, Dine and Enjoy Live Music

2 Park Lane

Omakase@Stevens - Pommery Champagne Dinner

My eyes immediately lit up when I know about an exclusive Champagne Dinner hosted by Wine to Style and at my favourite restaurant, Omakase@Stevens. Incredibly awesome food is a guarantee here, and the concept of pairing all the dishes with champagnes? That sounds bubbly exciting! Especially when they have Ken Moroi, CEO of Vranken Pommery Japan on board to share with us the history of Pommery and the details of each of champagnes featured tonight. It is a feast for the palates and the mind. And yes, the restaurant is full house for this champagne dinner 😊

Located in the region of Champagne, Pommery, a centuries-old winery produces champagne out of the grapes from the finest vineyards in Champagne, and it shows in the quality. Their champagnes can be so varied in tastes, with hints of different types of fruits, butter, florals, thus being able to be paired with a variety of food, not restricting to appetisers only. I'm amazed by this and how amazingly well the champagnes go with the food meticulously curated and prepared by Chef Kazuki for this dinner. In fact, the champagnes and food complement each other so well when their tastes are both elevated when paired together.

My favourite champagne of the night got to be Pommery Cuvée Louse 2006, whose buttery aroma amid the floral tones and the unbelievably fine bubbles blow me away. It is so unique and so awesome.

Pommery Apanage 1874 is smooth with hints of savoury notes, thus balancing the sweetness of the dessert Citrus Sumo.

Pommery Brut Royal, made from a blend of Chardonnay, Pinot Noir, Pinot Meunier, has this vibrant, clean and creamy taste, with notes of citrus. The taste of this champagne amazingly changes with each different appetiser. It tastes creamier with the tuna, crisper with the foie gras and more exciting with the wagyu. Same champagne, four different tastes, including when on its own, fantastic.

Pommery Rosé Royal come in beautiful pink colour due to the addition of red wine. It has distinctive notes of Red Berries and tastes fresh, thus going so well with the briny sweet Sakura Masu.

Pommery Cuvée Louse 2006, made from a blend of Chardonnay and Pinot Noir, is my favourite of the night because of its buttery, floral and mineral notes. First sip and I immediately go, "Wow!" What is amazing is that the bubbles cannot be seen in the champagne because of how incredibly fine they are, and yet I can feel them on my palates. They are so fine that the bubbles feel softer and more elegant. Such bubbles are made possible with longer fermentation process. This is like a craft of love.

Another amazing thing about this champagne is that it can actually match so well with the Wagyu here. We always know that beef goes well with the heavier red wines, but with champagne? Is it even possible? Well, Ken Moroi and Chef Kazuki worked together to make it a reality. The sauce is tuned to be lighter, with black pepper added to balance the richness of the wagyu. And this champagne has the richness to complement the wagyu instead of being eclipsed by the meaty sweetness. Amazing.

Pommery Grand Cru Royal 2015 is floral and sweet, perfect for refreshing the palates after the Wagyu and in between bites of the Oyster Donabe, that Chef Kazuki specially prepared for this menu due to how the mineral taste of oyster goes excellently well with the champagne.

I love the oysters in this donabe because they are so creamy and have a nice balance of mild mineral taste and sweetness. First time I have cooked oysters that are this good.

Thoughts: Bubbly Gastronomical Delight

Omakase@Stevens - The Perfect Rendition of Spring

I’m so excited to be back at Omakase@Stevens again, this time to experience Spring on my palates. Herbs, vegetables, lots of light, uplifting flavours whisper the taste of spring. It is amazing how Chef Kazuki transforms and elevates the taste of the core ingredients with the addition of various herbs and vegetables, just like how vegetation brings life to the landscape.

First appetizer of Tuna with Caviar, Radish and Wasabi packed in homemade tart shell is so luxurious and rich, yet amazingly so uplifting in taste at the same time. Lots of creamy notes amid the crispy texture for a good contrast. The umami got an amazing vegetal sweetness that develops as I bite more into it. Excellent.

Foie Gras sandwiched with Rhubarb Jelly and Myoga between thin wafer-like Monaka, topped with a cute golden goose, is incredibly smooth and buttery. Most smooth foie gras? Yes! Hints of complexity, with the taste tuned lighter, due to the jelly introduced, to tease but not overwhelm the palates. Incredibly well-balanced in taste for a foie gras dish.

Pulled Wagyu with Shintamanegi and Nire Cheese features this warm sweetness hitting the sweet spot that makes me, “Ooh, wow!” I love the transition from bright umami of first appetizer to soft meaty warmth of this Wagyu Appetiser. This dish has a mysterious core that makes me wonder, “What is this that is so good?”

Japanese Tiger Prawn of this menu tastes like the prawn of spring because it is amazingly refreshing, with a harmony of briny sweetness, soft zest from the Finger Lime and light vegetal creaminess of Green Pea. The medley of vegetables lifts up and elevates the intense sweetness of the prawn. Tasting this is a moment of “I can’t believe prawns can taste so refreshing!”

Sakura Masu, soaked in oil and herbs, actually tastes slightly meaty, in an excellent way. Yes, it’s the best Masu! The vegetal freshness of dill and asparagus lifts up the taste and its crunchiness juxtaposes so well with the flesh of the fish. The wasabi does the magic to open up the taste and add the light feel to the creaminess. The asparagus has the zest to cut through the briny sweetness of the trout. It is amazing how the vegetables make such a huge difference in this dish, just like how spring lifts up our mood. Unique Ayu sauce adds the extra sweetness ❤️.

I absolutely miss the Amadai here due to the lovely juxtapose of deep fried crispy top and succulent flesh. The broth is light yet packed with clear light umami of Hamaguri, adding a warmness to the dish. The sweetness of amadei came through zest, making the taste even more exciting.

Kagoshima beef is so juicy, so meaty, and so perfect with the crispy exterior. Yes, my first thought is, “Oh my, so juicy, so good!” Hatcho Miso and Madeira add complexity to the taste and highlight the meaty sweetness. I feel like I’m in bliss when enjoying this dish.

Donabe made with Koshihikari Rice tastes so good so satisfying. With the favourful Sakura Ebi deep fried to soufflé crispiness, earthy spicy Kuro Shimichi and bouncy earthy Kinoko added, it is a soft burst of harmonsed flavours with each mouthful.

Akaniku Melon and Musk Melon, with Okinawa Tea, yield a lovely floral mellow sweet taste where savoury sweetness, earthy goodness and refreshing goodness are rolled into one.

Sumo Citrus presented in the form of Candy and Soufflé, with Apanage 1874 wine added is like citrus in its finest forms, highlighting the sweet, zesty, floral flavour of citrus. I love the crispy sugar shell of the candy that makes the texture exciting.

Unique delicious petite fours

Incredibly smooth, sweetness highlighted by the tint of bitterness

Unique Sake with distinct taste of Umami

Thoughts: Amazing Taste of Spring

30 Stevens Road

Omakase@Stevens - Totally Wowed by the Intricate Dishes here

I’m so excited to be back at Omakase@Stevens, a restaurant that promises intricately prepared unique dishes that hit all the sweet spots perfectly on the taste spectrum. And Chef Kazuki Arimoto has up his game again with the exploration of new harmonised tastes and textures that make me go “wow”. And together with host Jose and team, they has again made the dining experience here a wonderful one.

Scallop with Wasabi, Vegetable Consommé makes such an exciting start with its simulating, dynamic flavours. The distinctive briny sweetness of scallop takes the center stage, transformed into an awesomely unique, clean and clear taste when soaked with the pungency of capsicum and shiso.

Squid, Caviar, Monaka nicely shifts the taste profile of its exciting predecessor to a softer, richer type. This dish is creamily sweet with hints of complex excitement.

Wagyu, Egg Yolk, Salted Pepper takes things in a differently good direction to feature juicy meat that actually tastes light and clear, completed with a super meaty sweetness that is highlighted by the pepper. The homemade pastry shell adds a good crunchiness to contrast with the texture of the meat.

Inaniwa Udon is beautiful dish topped with the Treasures of the sea, such as snow crab, bafun uni, ebi and caviar. Every thin flat strand of udon is soaked with briny sweetness galore that is full of complexity. The bafun uni sweetness is beautifully tempered with a savoury goodness for a well-balanced taste. Usually when the treasures of the sea cone together in a dish, it tends to be heavy and rich in taste, but the Inaniwa Udon here is amazingly light in taste while packing lots of subtle flavours. I’m thoroughly impressed.

Shirako here tastes so amazing too. Cod Milt with Balsamico, Hollandaise Sauce and a pretty biscuit sprinkled with seaweed powder is the custard of the sea. It is creamy and super, super, unbelievably sweet that amazes me. The hint of briny savoury taste adds on to the awesomeness. The shirako was meticulously prepared, with all the veins removed to yield a smooth silky texture that makes it so good.

The Abalone here is the most tender abalone I ever have. Cod Fish sandwiched with the abalone further enhances the texture. This dish packs a lot of harmonised flavours from briny sweetness, milky sweetness, savoury sweetness and baked sweetness of the pie crust. It works beautifully. And the fishes swimming around the pool of sauces look so cute.

Signature Beef Cutlet tastes even better this time as Chef Kazuki Arimoto changes things up by doing wet aging on the beef this time. Paired with Red Miso and Madeira, the succulent beef features that lovely meaty, creamy sweetness, while being lighter in the palates yet is full of complex flavours. It also got a lovely extra smooth sweetness, most probably from the precise aging to yield the perfect balance of texture and taste.

Signature Donabe is as good as ever: the rice being starchy and smooth, packed with the briny sweetness of snow crab and balanced by earthy goodness of the mushrooms. I really love snow crab …

The first dessert is Mikan, Marigold and Coconut. And after a taste of this, I realise that mikan goes perfectly with the coconut snow! Who could have thought that? The nutty milkiness tamed the citrusy taste of mikan for a more well-rounded floral, slightly tangy taste. This is so good!

The next dessert, the beautiful Deconstructed Strawberry, making up of chopped pieces of strawberries packed with cream, genoise, candy shell and soufflé, works perfectly to bring out the flavours of strawberries without overwhelming the palates with the tart taste of strawberries. This is one good Strawberry dessert.

Intricately made petit fours here, which are Raspberry Macaron, Plum Wine Gummy and Seaweed Dark Chocolate, are so unique and good in taste. And the Plum Wine is aged for at least 3 months to yield a balanced sweet and sour taste in the gummy.

Sake going very well with the meat.

Lovely sweet wine that is perfect pairing with the dessert ❤️

Thoughts: Amazed all over again!

30 Stevens Road

#01-03