Lunì Scent, Bar & Kitchen - Sensory Indulgence

I found out about a very interesting and unique place when I signed up for Cocktail Making Class. Turns out the place is Lunì - Scent, Bar & Kitchen. Yes, my first thought is what has scent got to do with bar and kitchen? But knowing that there is a kitchen cemented my decision to go for the class with empty stomach so that I can try the food here. I will also see how scent plays a part in the whole experience.

Actually, aroma always plays a very important part in gastronomy, but more of accompaniment to taste. And at Lunì, this element takes the center stage instead, and it works beautifully. The cosy, stylish bar, with lots of soft glowing lights, is lightly filled with aroma of lemongrass, amping up that cosy feeling.

The essential oils, infused into the cocktails, take things up a notch with the enjoyment of the drinks. I’m usually not into bitters, but at here, with the sweet aroma added, I totally dig it due to the good balance of bitter taste and sweetness from the aroma. The other cocktails are also unique and so good on the palates. Yes, aromas do enhance the taste of the cocktails, by a mile.

The food here is delicious, which is why I suggest coming here with some room in the stomach. The food menu is well thought-out, with simulating flavours to juxtapose perfectly with the cocktails while not eclipsing the delicate aromas of the drinks.

The service here is excellent. The bartenders and service staff are all so friendly and prompt to action. Xen, the sensei for Cocktail Making session makes it fun with the casual easy vibe. He is so knowledgeable, thus sharing with us the history and origins of cocktails, making the experience even better. And the part about locking the true aroma of mint, it is so eye-or-nose opening. This us a must-try experience.

Truffle Angel Hair Pasta with Scallops and Ikura is so briny sweet, with a hint of zest to perk up the taste. This dish is special in which the pasta has this curly and slightly firm, chewy texture, like it had been lightly deep fried beforehand. I like this unique texture.

Grilled Tiger Prawns is a must-try here. The prawns and broccolini are perfectly grilled to have that rich, intense aroma and taste of char, while retaining the creamy texture and juicy core respectively. The char is very pronounced, being top notes of the flavours yet having none of the bitterness.

To top it off, the sauce of passion fruit and yoghurt is creamy and tangy, contrasting so well with the char and elevating the taste.

Ember cocktail surprises me with its bitter taste that I actually like! Bitters is not my thing, but this drink catches my fancy with its sweet aroma and smooth feel. Yes, aroma makes a difference here.

Blossom, a sake blend, is so floral and easy on the palate. I can drink a couple of this.

Volcanic rocks, infused with essential oils, for patrons to choose the cocktails based on the scents. Very interesting and unique experience.

Xen conducting Cocktail Making class

Old-Fashioned crafted by your truly

Cosmopolitan, a tangy sweet drink that I made.

Mojito tastes exciting, with lime and mint as basis. Perfect for summer. Yes, this glass of drink is created by me also.

Tools for Cocktail Making

Complimentary tangy cocktail infused with lavender. It’s very good. The scent of lavender is controlled just right to render the drink smooth without making it into perfume-like.

Thoughts: Exciting Experience created by Aromas

161 Lavender Street #01-12 

Ikkoten Omakase - Beautiful Feast for the Senses

Ikkoten Omakase is one of my favourites among the favourites and it’s for a good reason. Chef Brandon always makes sure that every experience here is unique, full of exploration on flavours and texture, exciting, fun and engaging. This is why I keep going back, in fact, this restaurant is tops in terms of how often I go back. I simply love it here.

Sakura Tofu’s mildy earthy taste is perfect match with the oh-so-briny-sweet, juicy crab meat, made even better with the light, clear savoury specialty sauce. Excellent start.

Next is sashimi soaked in homemade tangy sauce that really simulates the palates. And the smoothness of the sashimi is out of this world. I love this at first mouthful. And it is perfect that the simulating taste comes after the earthy flavours.

Deep fried White Bait is super crispy and nicely seasoned with Japanese salt. Awesome transition in taste profile between dishes.

Deep friend Kisu fish is crispy on the outside and surprisingly creamy on the inside. One of those rare times where I actually eating a whole fish.

Squid with Japanese black pepper is the one showcasing the beauty of taste transition. The squid is so sweet and tender, with a good bite and a hitn of creaminess. After savouring the White Bait and Kisu, their savoury taste actually renders the squid even sweeter. Ir is so briny sweet that it is unbelievable. I love it so much.

Tsukuri, which is Kinmedai with Spring Sauce, and this is oh-so-good. The sashimi is sweet, with a clean taste, made exciting by the slightly tangy spring sauce and the accompanying vegetables. One of the best Kinmedai I ever have? Yes!

Since I have tried the Signature Otoro before, Chef Brandon shakes things up by serving me something different: Ika with Ume Foam sauce. Being carefully sliced on the surface in fine crisscross manner, the squid is juicy, easy to bite while featuring a slight firmness for a good bite. The taste is simple yet amazing when paired with the tangy ume foam, which is homemade by fermentation. First time trying this kind of combination and I love it.

Chef Brandon's Signature Negitoro Sushi is reinterpreted specially for me. It comes with lots of negitoro and uni served, completed with spring onion, ponzu jelly and a layer of gold dust. Then I scoop up these luxurious ingredients with mother-of-pearl spoon to put into fresh, crisp seaweed. It is a mouthful of tangy savoury sweet umami. So indulgent and so good.

Takiawase, which is simmered dish, features Ni Anago Tofu, which is the best Anago I ever have. The mildly sweet thick sauce actually highlights the creaminess and briny sweetness of the anago. And the flavours of anago is perfect match with the earthy taste of tofu.

I also try the best Yasai Tempura, which is Spring Vegetable Platter. I'm not into vegetables in tempura, but I totally love the vegetable tempura here. Unique Japanese vegetables are featured, which get the thumbs up from me. The fresh vegetal flavours are so pronounced and comes in a variety of textures, from crunchiness to creaminess, while still retaining a good bite. The paper thin layer of deep fried batter is so crispy that juxtaposes so well with the juicy vegetables.

Shiizakana is Binchotan Charcoal Grilled Miyazaki A5 Wagyu with Housemade Goma Ponzu Sauce. Full of meaty sweetness, balanced by the earthy, zesty sauce and the sweetness of the accompanying vegetables.

Shizuoka Crown Melon is like flora honey water with musk condensed into solid form. So juicy, sweet and full of flavours. Sakura Jelly is refreshing, tempered by a light earthy tone that makes it unique and varied in taste.

After I mention about trying the Tiramisu Cake upon seeing the staff serving it to a Birthday Girl, Chef specially add on a Tiramisu Cake for me 😍 Yes, the perks of being a regular. The Tiramisu Cake here got to be my favourite Tiramisu because it is creamy, peppered with hints of rich, deep flavours of coffee. The coffee is kept light so that I can enjoy the taste of coffee while not affected by caffeine. This is so thoughtful.

Thoughts: Best Kaiseki!

86 Telok Ayer Street

Shakō-Ba SG - Izakaya with awesome Food and the perfect Atmosphere

After a howling good time at Shakō-Ba, I’m back again!

Different layers of savoury sweetness with a warm core as base, this is luxuriously creamy and awesome.

Pungent umami of Pi Dan goes perfectly with the briny sweetness of the crab. The flying fish roe pops adds a good texture to the smooth creaminess of tofu. This is the Star item for a very good reason.

Spicy Hotate Handroll is very spicy.

Soft briny sweetness of Lobster contrasts so well with deep fried starchiness of the rice. Yummy treat!

Thoughts: Exciting Food and Experience

12 North Canal Road #02-01

High Spirits Tea Party @ Tarte by Cheryl Koh

After the beautiful experience of Sensory Indulgence II, I’m all set for what’s next to come from The Other Me, and so here I am at Tarte by Cheryl Koh for High Spirits Tea Party!

Specially crafted tarts and curated spirits make one’s day beautiful!

Tomato Bruschetta Tart is definitely my favourite of the day. The tomato cubes are so juicy and refreshing in taste. The olive oil and balsamic vinegar render the taste of tart more exotic, unique, complex and flavourful. This cements my impression that the savoury tarts here are the best!

Gruyere Mushroom Tart is a nice mellow earthy treat with good texture due to the mushrooms.

Salmon Trout Roe Macaron is another savoury goodness that is full of different kinds of sweetness. The macaron is of perfect texture, being slightly chewy with a good bite.

Strawberry Tart with Vanilla Cream is the classic good crowd pleaser with good balance of flavours and textures.

Tiramisu Tart is creamy and surprisingly balanced in the taste of coffee.

Banana Pint Nut Tart has the aroma of nuts and good texture from the soft crunchiness of the pine nuts.

Gin from Celestial Spirits excites the palates with spicy bitterness.

Lovely wines from FABB Wines & Spirits to go pefectly with the tarts.

Thoughts: Fantastic Experience 💖