Sensu caught my attention when I saw that a new promising young Chef Shang Jhu is at the helm over this restaurant and his interesting creations, such as Black Truffle Chicken Wings, look very promising. Well, I don’t get to try the Chicken Wings, but his other creations absolutely impress me. So impressed that I tell chef that I will be back.
The interior reflects the Japanese European fusion concept of the cuisine here, with the wooden omakase table, zen undertones, and the modern, cool vibes.
I love the unique takes on European cuisine, which makes for an awesome gastronomic adventure. The food is full of nuanced flavours with touches of oomph that really surpirse and wow the palates. The textures are so on the point. I love every dish here.
The service here is wonderful, being friendly and meticulous, making the dining experience awesome.
Carabinero Prawn with Smoked Piquillo, Sherry Vinegar, Basil Oil, is best carabinero prawn I ever have. The prawn is perfectly grilled to feature light, flavourful, briny sweet, bouncy, succulent flesh laced with the aroma of char. Most amazing part is the juice of the head of the prawn. This is like the concentrated essence of umami. At most restaurants, this juice is very thick and tends to overwhelm the palates. At Sensu, this juice is perfectly done to be light, complex and easy on the palates while still retaining the intense umami.
Winter Black Truffle Tart with Pear Onion Compote, Egg Confit, Bacon, Onion Foam is this lovely rich creamy umami that immediately wins my palates over at first spoonful. The oomph factor is pungent sweetness of onion that makes whole taste magical. The generous amount of black winter truffle adds the earthy aroma to elevate the taste.
Ultimate Crispy Kisu Fish topped with N25 Caviar, deep fried with Shiso Leaf, and completed with Champagne Beurre Blanc Sauce and Lobster Emulsion is such an amazing surprise. The tempura fish, with its paper thin crispy batter, is unbelievably light, and fluffy while creamy at the same time. This is embodiement of briny sweetness with complexity.
A5 Miyazaki Short Rib Beef Sando with Red Wine Reduction and Brioche Bread is so tender, moist and meaty. It goes so well with the toast of right thickness, with the aroma of toasted wheat, balance well with the meatiness, making it even better.
Hokkaido Scallop Risotto with Nduja, Lime & Lemon Dressing, Crispy Dried Scallop is one very refreshing risotto. It tastes interesting at first mouthful, and then the briny sweetness develops and get better with each subsequent bite. The texture is very good too, with the succulent scallops juxtaposing very well with starchy risotto and crispiness of the dried scallop.
I got lucky to come on here on the day where the chefs make the mochi from scratch, right at the kitchen counter. The freshly made mochi showcases this stretchy yet easy to bite texture, which is perfect. It goes amazingly well with the matcha ice-cream, so well that the Okinawa Black Sugar syrup is really optional, depending on whether one likes it sweeter. I surprise myself (since I'm kind of full at this point already) by requesting for a second helping since it is so good.
Raspberry Tuile, Balsamic & Strawberry Sherbet is manifestation of strawberry dreams. It is packed with the sweet aroma and tangy sweetness of the strawberry, balanced by the balsamic taste and tart taste of the raspberry. A sweet, lovely treat.
Light red wine that is easy on the palates
Thoughts: Excellent Food hitting all the Right Spots!
27 Keong Saik Road
