When dining at Omakase @ Stevens, I always feel like I have been taken a gastronomic trip around Japan of different seasons. One of the things that I love about Chef Kazuki's seasonal menu is that he always incorporates the distinctive taste of each season into his dishes. It is not only about savouring the best ingredients of the season, it is also about feeling the season through the sense of taste and smell.
Which is why I’m back here, all ready to enjoy the summer menu. And yes! The taste of summer in the dishes is amazingly distinctive, refreshing and exciting. What makes it even better is that this menu, saved for the signature Donabe, is totally different from the last summer menu. So I’m always in for a beautiful surprise every time I come here.
And it is such a joy to see the chefs mix the sauces, prepare the broth, cut the meats and meticulously assemble the dishes on the spot at the open kitchen counter. No wonder that this restaurant is one of my favourites among favourites and a must-visit every season.
Hassun fearures unique renditions of Hotate, Corn and Wagyu that absolutely astound me at first bites.
The Hotate here like scallop that I have never tasted before. Tthe Gazpacho is clear and light, tastes somewhat exotic with a hint of sharp pungency of wasabi and herbs. And it actually highlights the lovely mild sweetness of the hotate. Best Hotate? Yes! And I finish up every drop of the Gazpacho.
The Corn here is like corn that I have never tasted before. Yes, the milky floral buttery taste of corn is very pronounced here, which is a mark of high quality corn, and this takes on a new dimension when paired Japanese curry and Corn Flower. It is sweet and savoury at the same time. Another wow moment. The delicate handmade springroll shell adds the crispy texture that juxtaposes so well with the corn puree and cute dots of sauce.
Wagyu Rillettes here is like the beef that I never tasted before. The tender moist shredded wagyu is so beautifully savoury sweet, packed with meaty goodness. Japanese Cheddar and Japanese Mustard inject bits of excitement to round up the taste. I love this too.
Zuwaigani from Hokkaido wrapped with Japanese Amela Tomato and topped with Caviar is so magical in taste. Yes, it feels like a beautiful dream when savouring this beauty. different types of sweetness manifest in harmony gastronomic dream come true refreshing sweetness milky sweetness hint of coolness Moist texture
With a plethora of carefully cut ingredients being carefully laid out onto top of the silky smooth somen, this is the definition of the taste of summer. It is so refreshing yet luxurious at the same time. The mild tanginess of the stock, the hint of light pungency, creamy sweet umami of Uni and the lightness of the somen work beautifully together to create the best somen.
The sea bass here is the best sea bass I ever have. It’s an eye widening moment. When I take the first bite of this fish with moist pliable texture and super crispy skin. Yes, this juxtapose of textures within the fish is chef’s kiss. There is a hint of excitement and doses of creaminess to balance the light sweetness of the fish. The squid and adds a good bouncy texture while zuchini adds a refreshing element.
I’m not a fish person, but I totally look forward to the fish dishes prepared by Chef Kazuki.
The Wagyu from Miyazaki features a perfect and fine texture. It has this incredibly juicy, meaty sweet core that contrasts perfectly wiih the thin deep-fried crispy exterior. And the Hatcho Miso and Medeira deepen the complexity of the taste of the Wagyu. The additional truffle add-on layers on an earthy taste to make the taste higher up on the “wow” factor.
Smooth and starchy Niigata rice, packed with light mild briny sweetness, completed with mushroom and wagyu, tastes so good and satisfying. It is even better with truffle added. I love ii!
Doburoku Sake from Nara, Red Shiso sorbet and Moshio jelly come together to yield a refreshing, exotic, unique and delightful palate cleanser. The varied textures between the jelly, the sorbet and crunchy cheese crumble make this one of the best palate cleanser.
Miyazaki Mango is the best Mango, definitely. It is oh-so-sweet, bursting with sweet floral aroma. The pretty swirling pastry shell features this warm core that is perfect marriage with the tangy sweet taste of summer due to the lovely combination of Mango, Coconut and Passionfruit.
Since my awesome outing at Province during Spring, the thought of coming back is always on my mind. So I’m here for the summer menu and get absolutely spellbound by unique, awesome, refined reinterpretations of Southeast Asian flavours.
First dish of Grignotages is Spiced Pork Spring Roll, which is served piping hot. I love its super crispy spring roll skin and the core is meaty, sweet yet surprisingly and amazingly refreshing due to the herbs added. The contrast between meaty warmness and vegetal coolness is amazing.
Saba and Smoked Salmon Roe is like the Taste of Summer by the Sea punctuated by the freshness of herbs. And there is an excellent mix of textures to make it better.
Kueh Cara with Maguro and Avocado is an amazing marriage of totally different components from the humble local kueh cake, the sea to the farms. Fluffy and sweet kueh Cara highlights both the taste and texture of the briny sweet maguro and creamy buttery avocado with a touch of tangy flavour. There is lots of flavours going on for a complex, satisfying, exciting gastronomic experience.
Octopus is reinterpreted into exciting Thai style when paried with Ginger Flower, Petai, Green Mango, Fermented Chillia and Fish Garum Gel. The optopus is super tender. In fact, it is the most tender octopus, which surprsinglyly tastes refreshing with its milky brininess. There is lots of texture and sweetness at different layers.
Abalone and Cabbage Sweetness of roasted cabbage and its cool slight bitterness works with with mild briny sweetness of braised abalone exotic tasteulam raja gazpacho
Kani Chawamushi is packed with Asian exotic umami goodness full of textures. This dish has so many goodies such as Flower Crab, Tobiko, Pumpkin, Salted Egg Yolk, Century Egg Custard. This is like No Holds Barred Rich Flavours Fiesta. And the pops of excitement due to the tobiko is actually very pronounced when paired with the custard.
Sawara with Bouillabaise features interesting sweetness of Aged Sawara fish that goes even better with the peppers. Clams, rempah, shishito kosho and saffron are added to amp up the complexity of the taste.
Iberico with White Curry tastes so good with the fresh sweetness of eggplant. Nasu Pork Chop coated with unique Asian aromatic crumbs and soaked in Curry Oil is Asian Pork Chop at its best. So meaty sweet and so many flavours,
Mandarin and Sour Plum kamquat and crispy tangerine skin is Mandarin Orange goodness manifested in different forms. I love this very Asian in taste but western and modern in presentation dessert that is unique and refreshing, with a touch of sweetness.
Rockmelon and Kueh dessert is Warm Southeast Asian sticky cake invigorated by the refreshing flora sweetness of rockmelon lime ice-cream Sago makes for the nice firm bouncy texture in the rice kueh to balance the creaminess of the housemade ice-cream. And the coconut sugar added completes the Southeast Asian Sweet Magic.
Thoughts: Southeast Asian Flavours reinterpreted to be at its Finest
After an outing at Oumi, I always know that I will be back again because I totally love the robust yet balanced flavours here, unique renditions of Japanese Kappo cuisine and the wonderful inclusion of homegrown herbs and flowers into the dishes for that beautiful dash of excitement. So here I am again, ready to be spellbound another time.
And yes, at here, I’m taken on a lovely exciting gastronomic trip again through the gardens, the farms and the seas. The dishes of the 6-course dinner all wow me over with their unique, robust, harmonious tastes. And I love it that herbs are added to introduce that hint of vegetal freshness that lifts up the whole taste.
The view through the full panel windows, overlooking the Marina Barrage, is breathtaking, especially at night. The interior is of modern classy style, peppered with Japanese influences, which kind of reflects what the cuisine here is about. The sky garden here is so beautiful, spanning over a huge area, perfect for a leisurely stroll before or after meal.
Service here is wonderful and professional. With all these elements in the right place, Oumi is definitely a must-visit. And I look forward to be back again!
The first dish of Japanese Tomato sandwiched with Miso Cheese, topped with fennel and submerged in wasabi sauce, is bursting with harmonised, perfectly balanced flavours. The refreshing tangy, sweet tomato juxtaposes so excellently with the creamy, savoury cheese, adding full bodiness and a touch of lux to the taste of tomato. The wasabi adds the hint of excitement and fennel adds the complexity to the overall taste. An excellent start.
Toro Tataki feasures flavours of the sea with a amazing creaminess at its core due to the creamy Bluefin Tuna Belly. This creaminess is what makes the taste so magical and exciting, enhanced by the lovely aroma of char of the lightly grilled surface of the tuna. This is wow at first bite. The crunchy Tosaka seaweed adds on a good texture to the melt-in-your-mouth tuna. Myoga and Roselle Hibiscus subtly brighten up the taste. One of the best Toro Tataki!
Foie Gras Monaka have the umami and intense creaminess of foie gras is beautifully cut through by the herbaceous pungency of Shiso to create a well-rounded taste that wows the palates. Pickled Daikon adds to the complexity and texture. One of the few Foie Gras dishes that is actually pretty light on the palates 👍
Kani Chawamushi is packed with Spanner Crab that showcases a lovely briny sweetness with a soft nice hint of bitterness. Japanese White Corn adds a nice crunchiness. The warm earthy goodness of Local-Grown Yanagi Matsutake Mushrooms elevates the taste of the silky smooth Egg Custard. So comforting in taste.
Buta Kashira is the most tender pork, It is so meaty sweet and perfectly grilled with a layer of char for well-balanced taste. The sweet pineapple glaze brushed on top is that lovely suprise. Grilled Maitake Mushrooms makes it even better with slight earthy bitterness for a multifaceted taste. House-Grown Fame Flower and Mountain Caviar introduce specks of excitement.
Matcha Oshiruko has earthy sweet red bean ice-cream matching so well with the clear bitterness of Matcha Konnayaku. The zest of Yuzu Crumble perks things up. Another highight is the excellent varied texture of the different compnents of teh dessert.
Thoughts: Truly the Garden of Gastronomy!
88 Market Street #51-01
When I find myself at Chinatown, wondering where to have my lunch, I see a eye-catching shade with the words "Madame Ooze" printed on it, I decide to take a plunge and just pop into the place to have my lunch here.
Upon entering this quaint space, which is actually reception area for Alder Hostel, I am welcomed by the sight of a cosy place decked with florid drapes, hanged drawings of lush greenery, Peranakan antique furniture, ornate lamps, stacks of books and plush comfy sofa and chairs. There are hostel guests lounging around and patrons who are there for the food and drinks. The mood here is casual, relaxed and homely, Singapore style.
And the staff at the counter immediately greeted me with zest and offers me the menu for me to slowly decide on what I want. And he suggests some awesome recommendations, such as coconut ice-cream on panna cotta, which works like wonder.
Madame Ooze provides interesting dessert options, where I can choose the type of vessel, such as croissant, cake, cone, panna cotta, to put my choice of ice-cream on. For a filling meal, there are savoury items to fulfill that, thank goodness, since I come in here for lunch instead of tea break. And my choice of Mushroom Cheese Melt Croissant is really good.
A really lovely, unique place to chill and enjoy good food while soaking in the Peranakan vibe.
Lychee Oolong is so refreshing and light, made even better with the pronounced sweet floral aroma of lychee pefectly complementing the the mild astringent flavour of oolong. Perfect for summer weather of Singapore.
Mushroom Cheese Melt tastes so good and satisfying. The earthy flavour of the mushrooms is perfect match with the creamy savoury goodness of mozzarella cheese, with the pan-fried onion adding a subtle pungent kick to the taste. The croissant is so flaky and crispy, yielding that satisfying bite.
Coconut works wonderfully with panna cotta. The milky nutty flavour of coconut layers so well with the handmade sweet creamy vanilla ice-cream. The ice-cream adds a lightness to the heavy panna cotta thus balancing the taste and texture. Surprise of the day and a must-try.
Thoughts: Awesome choice to chill and enjoy good food and drinks
259 South Bridge Road