IKO Restaurant & Bar - Simulating Flavours (Revisit)

I had visited IKO Restaurant before, in fact more than once, and I really like the food here at the era when uni pudding was still in the menu. So when I chanced upon the new menu and I like what I see, I decided to revisit this place. Since based on what I had observed, the chefs here do overhaul on the menu on regular basis, so if I miss the the chance to try the new menu items now, I may miss it forever. And true to IKO's style, the creations are very simulating in tastes, which is shiok to savour.

High Sess Somen is served cold, and for a good reason: to preserve the original umami of the treasures of the sea and makes the texture of the somen smoother. The bed of fresh crab meat is so thick that it is hard to see the somen beneath, thumbs-up for this. Full of treasures of the sea, this somen is filled to the brim with simulating flavours. I love this.

Can you spot the somen at the start of the video?

The mild, briny sweet Oyster is hidden under the mountain of lychee wasabi granita soaked with sake. I love this for fresh oyster, of course, and the boldness plus the uniqueness of the granita. When I go to restaurant to have oysters, I want something special, not tabasco sauce (I like tabasco sauce with unlikely food, but tabasco with oysters is done to the death already). So the oyster at IKO is really wins me over and I say it is definitely worth a try.

White on White is thinly sliced succulent hokkaido scallop paired with slightly herbal fennel, tangy and mildly bitter pomelo, zesty dashi yuzu sauce and crisp radishes. This is a dish that has strong flavours hitting across the whole spectrum of taste profile and it actually works.

Yuzu Semi Freddo features simulating flavours too. These strong flavours: the crunchy burnt sweetness of honeycomb caramel, the super tangy taste of yuzu curd, milky goodness hokkaido milk ice cream and baked goods aroma of mint sponge, work together in harmony to create an awesome dessert. Highly recommend to savour all these components together.

The place is of chic bar layout where one can relax while feeling very cool when dining in there. Teh service is very good, friendly and cheerful. The ladies are full of smiles and always ready to respond to the patrons' requests. After a revisit here, I know I will be revisiting yet again, especially if there is a change in menu.

Thoughts: Tastebuds throughly simulated, in a great way!

65 Neil Road

Nearest MRT: Outram Park

Iko Restaurant - Full of Amazing Surprises

 Following the trail of Le Binchotan’s chef, Jeremmy, I was set on checking Iko Restaurant, his new baby. I love Le Binchotan’s food, which simulates the senses and is interesting, bold, and Iko proves to be of the same breed.

Uni had been and is still the star of the show. This time it comes with cauliflower custard that works so well with the intense umami of uni and caviar, plus the savoury goodness of dashi jelly. The texure is perfect too. Creamy uni, pops of caviar, gelatinous dashi and smooth silky custard combines to impart that luxurious feel on the palate. It is decadently good, opulent, a must-try. For this, I’m willing to go down every weekend to enjoy it.

Tori Karaage in bite size is a nice, tasty treat. I love it that the texture of the batter is different from that of other fried chicken pieces.

The ramen here, oh my, is so good that it is probably the best I ever had. Loaded with premium ingredients such as prawns and scallops, the soup base is umami heaven.

Rice in soup is probably the best “pao fan” I ever had. The starchy rice soaked up the intense flavours of the sake-added broth makes for a hearty treat. This place set the standard that alcohol should be added to pao fan.

Yuzu ice-cream is very refreshing. But for me, my love is still coconut pudding with raspberry sprinkles. I love eating coconuts, especially when it comes in smooth silky pudding form.

The place is of industrial chic style, reflecting the chef’s boldness in his creations. I like the colourful buildings on the opposite, a very interesting view to enjoy. In fact, my favourite haunt got to be this vicinity. I am already thinking about next trip to here a day after a meal here!

Thoughts: Bold creations so luxuriously good.

Update: Due to several circumstances and the restaurant is taking break during lunchtime to revamp the menu, I end up going back few months later when lunch service starts again. The menu totally changed, reflecting the boldness of the chef. The Chirashi and Kawa Ebi are very good, but I definitely miss Uni a lot. It is the main motivating factor for me to visit here. I do want to come here again to enjoy the food, but I have to admit the impulse to come here doesn’t come up every week like last time.

65 Neil Road

Singapore

Nearest carpark: Public car park at Neil Road

Nearest MRT: Chinatown or Outram Park