Goho Kaiseki and Bar - Awesome Gastronomic Experience that engages all the Senses

This place is replaced by another dining concept.

This is most probably my post that has the most number of videos because only videos can show the essence of the presentation of the dishes, which is an integral part of the experience. Dining here is a whole new experience where I get to enjoy 10 exquisitely prepared dishes that is different from the food at other establishments. To make it even better, we have a very engaging host who candidly and professionally takes us through this gastronomic journey. This is definitely an enjoyable and most fun dining experience where all the senses are engaged.

And this place is a must-visit for instagram worthy food photos since the dishes are so pretty and the lightning is very good. Just check the photos taken by diners–majority does not have photography background–on Google reviews, almost all looks so good.

Kaiseki is a bit like omasake where one leaves it to the chef to decide the menu. The difference is kaiseki is focused on different cooking methods: Nama (Cutting), Niru (Simmering), Yaku (Grilling), Musu (Steaming) and Ageru (Deep-Frying). Yes, I love omakase style of dining because I can try many dishes without overeating. The dishes here will change based on seasons, so the one I'm having is winter kaiseki.

First dish of Sakisuke is seasonal monaka, which is glutinous rice cracker. Sandwiched between the monaka is an incredible combination of Ankimo, which is monk fish liver–foie gras of the sea, passionfruit jam, followed by Japanese ginger flower at the top. This is oh-my-goodness oh so good because it is full of briny sweetness, accentuated by the passionfruit, and rich in taste, balanced with the clean flavour of the ginger flower. A very, very good start.

A complimentary glass of lychee cocktail that is full of the sweet aroma of lychee. So good that I think I can drink at least 3 glasses of this.

Next is Yuzu yoghurt emulsion sphere sprinkled with Mikan powder real time in front of the patrons, a nice extra touch. Creamy with different type of hints zest from the yuzu, yoghurt and mikan, this is a joy to savour and whets the appetite.

Hassun dish is a Hot favourite due to the novelty of Chilled Chawamushi with Ikura–pops of umami juices as I called it–and Uni perched on top of it. I had this before once in another authentic Japanese restaurant and I love this because as said before, the chilled custard accentuates the smooth texture and will retain the flavour of the raw ingredients in top. Sashimi of Buri is clean in taste and goes very well with the special Dashi Jelly served with the fresh sashimi. Sawara is lightly seared on the top to introduce a nice char flavour for dimension in taste profile. Saba Zushi is like a pack of smoked umami, a real comfort food that pleases the palates.

Third dish of the course is Tsukuri: raw salmon cubes bound together by strips of seaweed to create mosaic pattern. The fish goes so well with the smoked dashi cream with clive oil. So fragrant, so flavourful and so creamy.

Suimono is soup presented in the form of Kani Dashi. The clear soup is so full of harmonised flavours that warms the soul. The shredded crab meat ball is packed with umami, I love this so much. And the bits of rare Junsai veggie stalks floating in the soup deserves a special mention. These stalks are crunchy at the core but its exterior is smooth jelly instead. A very interesting texture that I appreciate. This is where the sense of feel comes into place.

The sense of smell is fully realised here with the Yakimono of Duck Tsukune coated with blueberry compote. More nuanced in flavours, this dish impresses me with the complexity in taste profile. And the burning hay beneath the dish infuses extra sweet and smoky notes to the minced duck meat and Ajitama quail egg within. The baeri caviar adds pops of intense umami to the meat. A good transition in taste profile of the course.

I always love Pork Sukiyaki, so I really look forward to savouring the sukiyaki portion of Shiizakana. This dish not only meets my expectations, it exceeds it. The thin slices of pork is full of meaty goodness but without the gamey flavours, which is how I like it. When eaten with the raw egg, miso and negi, the creaminess of the egg and pungent, refreshing aroma of negi makes the meat absolutely delicious.

The other part of Shiizakana consisting of Miso Butter Engawa continues to keep the gastronomic journey on the high. Engawa, a kind of flat fish is full of omega oils, is thus succulent and pilable. The sweet cauliflower puree with clive oil and dots of ikura is a dream to savour. And this puree makes the engawa tastes even richer. A lovely dish.

Agemono, seasonal tempura, of winter is Shirako, aka Cod Fish Sperm. This is like the custard of the ocean, very creamy with loads of umami. Deep frying this is a new and interesting way for me to try it. And it works. The homemade tartar is earthy in taste and milder in the acidity.

Shokuji is from where Sumire and Ume courses differ. Sumire will have Ebi Katsu Curry Donabe while Ume gets Lobster Katsu Curry Donabe. This is a real hearty treat. The lobster is pretty well-prepared, being easy to bite and had its inherent flavour brought out nicely to rival that of Ebi. The curry is slightly spicer than the usual Japanese curry to cater to locals' taste. This is nice, I'm sated by it but its predecessors dazzled me instead. The lobster broth is awesome though being milder in taste, it got kind of eclipsed by the curry.

Only Ume course has the Signature Mt Goho, where the most luxurious ingredients such as Toro, Uni, Caviar and Kani and Wagyu (mine has this omitted since I don't eat beef) stacked in a tall pretty wine glass and then infused with bonito smoke. I like the theatrics of the infusion of the smoke into the premium ingredients. The taste of this creation is very rich yet not overwhelming. It's pure indulgence. But I do wish there is more uni to go with the cubes of toro.

Mizukashi, the dessert, consists of Granita, Myoga Jelly and Japanese Pear. Very refreshing and a good play on different textures from the icy granita, sweet gelatinous jelly and the form flesh of the pear. The leaves on top adds a spike of zest to the dessert.

It is definitely an unique experience where one enjoys a whole course of Kaiseki over a modern, posh and cool bar counter located on the second floor of the heritage building. I love the Japanese ornaments on display behind the counter, which give touches of class to the whole place.

Service is exceptional here. The host, who is the manager of the place, takes very well care of the patrons and makes this dining experience a very lively and fun one while still maintaining his professionalism at all times. The chef also works well with him together to put finishing touches on the dishes right in front of the patrons. This is definitely a place where one feels very included in the party of feasts.

If in the mood to pamper oneself, or to seek for new experiences, or just to have a good time, this is one of the places to go to.

Thoughts: Awesome Experience!

53A Duxton Road

Entrance via Rappu

Nearest MRT: Tanjong Pagar

I took a photo of this limited edition sparkling tea. Very refreshing, this non-alcoholic drink recreates the feel of drinking champagne while not getting any risk of being drunk. This place is great for non-alcoholic party-goers too.

Wine and Chef - Local Pretty Atas Watering Hole with Good Food at Pretty Good Prices

This restaurant is no longer in operation 

I got to notice Wine and Chef when I passed by this restaurant and stole a quick peek at the menu (strolling was not an option at that point of my life, so no hanging around to get a better look at the menu). I liked the variety and then made a mental note to find out more about this place. I got more interested in it as I found out more. So finally coming here is like fulfilling a wish made almost a year ago. And a nice wish it is because the food is so good and comforting.

Iberico Pork Jowl is so beautifully grilled to have a lace of char while retaining the meat juices to keep the meat tender and moist. Good to be eaten on its own and also good to be eaten with the slightly tangy jaew sauce. I love this so much.

Scallop Capellini features sweet, plump, succulent Hokkaido sashimi scallop, pops of umami from the flying fish roe and very flavourful capellini, which is is a bit like our local favourite, mee kia. A very well-executed dish.

Venere Rice Pudding has the creamiest coconut ice cream that I totally love. The black rice adds the wholesomeness to the dessert. And there are edible sparkles added that will set off mini "fireworks" in the mouth. Lots of cackling and pops ensured when biting into them, which is very interesting.

The wine paring of merlot for tasting menu is smooth and actually tastes sweeter at the course of Iberico Pork Jowl.

This place is like a very cozy, comfortable den where the locals and expats hang around to enjoy good wine and good food that is prepared European style, with a bit of local twists. The service is very good, being polite and efficient. The food has elements that will cater well to the locals' taste buds and still appeal to non-locals. This is one place I will recommend to anyone wanting to take the first step into trying European style cuisine. I'm really impressed with the food here, not fancy but very delicious. There are other items in the menu I can't wait to try.

Thoughts: Great place to chill, wine and dine.

By the way, this place is pretty dark, so it's great for romantic dates. If photo snapping, remember to turn off the flash (direct flash does not make the food look good), hold the camera or phone still after taking the photos so the lens can have sufficient time to gather enough light to yield clear pictures.

7 Keong Saik Road

Nearest MRT: Outram Park

One more thing: nowadays, it's best to travel by BMW (Bus, MRT, Walk) during the CNY period and days leading to it. It's almost impossible to get a cab at the "golden timing" of noon and evening. I know because I had tried on different days.

Thirty9 Mediterranean Kitchen and Bar - Hearty Surprises

Curiosity about Mediterranean cuisine led me to a brand new restaurant Thirty9. This curiosity pays off–it's another moment of of "Yes, my senses for good food hits the jackpot again!"–as the food here is awesome and I get a brand new gastronomic experience from trying the unique and delicious pasta here.

Gigli & Gamberi, meaning gigli pasta and prawns, is the star of the meal. I love this. This is the first time I tried a pasta dish that is so light yet so flavourful. Instead of the usual heavy sauce used for pasta, this one features light clear sauce full of umami and refreshing zest from the lemon, mint and zucchini. The red prawns is firm, bouncy and packed with briny sweetness.

I enjoy eating the handmade gigli pasta, which is in cone shape with ruffled edges. This shape produces a different texture and bite that I relish. Yes, different pasta shape does make a difference. And due to its shape, it can hold the sauce in, thus being the perfect pasta to work well with the clear sauce.

This is the first time I can finish such generous portion of pasta all by myself.

The bread served here is probably one of the best I had. Served warm, almost hot and fresh from the oven, the lovely taste of grains is so pronounced in the mini panini and focaccia. The texture of focaccia is unbelievably light and fluffy that it is a real joy to bite into it.

Fritto Misto Di Paranza aka Fried Seafood is a real hearty treat that is served in very generous portion. This is perfect for sharing, but I still can finish this by myself because the batter is thin, light and crispy. The seafood, consisting of creamy prawns, succulent squids, clams, octopus chucks is very fresh and filled with sweetness of the ocean. And no salmon in the mix, yes! Now this is truly called seafood.

The house-made garlic mayonnaise is creamy, with the pungent flavour of garlic and an iota of zest. This is perfect for add excitement to the taste of seafood without eclipsing over the delicate umami of the seafood.

Millefoglie is a beauty to savour. The sweetness plus the aroma of baked goods of the puff pastry complements the tangy flavour of the rich lemon custard so well. I like this a lot.

I like the view of the clear glass ceiling above me so much that I took a photo of it.

This restaurant is hidden at the side of Duxton Hill where the entire stretch is paved with cobblestone. With lots of lush green potted plants forming the perimeter, this place is like a private courtyard that feels cozy and yet at the same time instagram worthy. The interior is cozy, posh and classy, with hints of rustic notes. The service is awesome: friendly, welcoming, responsive and take note of little details. A nice noteworthy gesture is the service staff giving me an additional plate to put the shells of the clams straightaway upon noticing that I had the habit of putting the shells away from the rest of the seafood. And good recommendation of the Pinot Noir that goes so well with the dishes.

I really enjoyed my meal here and will be back for more, especially for the gigli pasta.

Thoughts: Hearty, wholesome food with some unique touches.

39 Duxton Hill

Nearest MRT: Tanjong Pagar

Ganko Sushi - Pleasant, Indulgent Surprises

Decided that today I will step out of my regular haunting grounds and venture out to Ganko Sushi to try some Osaka cuisine, and oh boy, I'm glad that I did. The omakase here is so good, full of pleasant, indulgent surprises, being distinctively different from omakase elsewhere. And I like it that the restaurant also serves up ala carte items, like chirashi and sushi platter, at great prices, so I can come here for whatever occasions to just enjoy good food at a budget I'm comfortable with.

First dish of Ankimo, Monk Fish Liver, blows me away. This is like foie gras of the sea! So rich, so buttery, so smooth, with hints of the flavours of the sea. The real wasabi, which is refreshing, slightly sweet and astringent in taste, and the light sauce refreshes the palates so as to fully appreciate the richness of the liver.

Crunchy and springy in texture, yet easy to bite, I love this too. The jelly on top adds the zest to make it even better.

Kinmedai sashimi with ponzu sauce is delicious too.

The creaminess of Ika, aka squid, goes very well with the umami packed nori sauce and the refreshing wasabi. I like it that the ika was cut into rectangles for easy bite.

The Snow Crab Rice is very lightly seasoned yet amazingly flavourful. Every grain of the starchy rice is imbued with the light briny sweetness. This has me swooning in delight.

Uni, which is interestingly served with nori tempura, is so sweet and creamy. Having a bite of this feels like unlocking an achievement in my gastronomic adventure. Yes, it is that good.

Shirako, aka cod fish's milt or ... sperm, is light deep fried on the surface for some crunchiness to introduce a variation in texture. I like this twist in presentation. The light sauce and sprinkle of chilli powder cut through the creaminess of shirako well for nice juxtaposition of flavours.

Nice crispy skin and well-cooked fish that retains the juiciness of the flesh. I like it.

First sushi is Usuba Hagi, aka Leatherjacket fish. This is the first time I try this fish, and I like the clean taste and smooth texture of the fish. This is part of the reason why I like the omakase here since I get to try something new. And the shari, the rice portion of sushi, is very flavourful and holds well together.

Next is Aburi Nodugoro, flame-seared blackthroat seaperch, which is buttery and has rich umami flavour. And the touch of smokey flavour makes it even better. First time trying this too, and I love it. By the way, this is called toro of white fish to give an idea on how buttery it is.

Another yummy aburi sushi.

I always love negitoro, so I am of course very happy to see it served here. The pickles added introduces a refreshing element to the richness of fatty minced fish meat to make it even better.

Yes, the Otoro! The cut of this sushi is so beautiful. A few bites on this and the creamy flesh melts in the mouth. This is so decadently good.

Another interesting sushi of Shiro Ebi, white prawns, which is another sushi I had not tried before. And I used to think that I know lots of types of sushi since I had tried lots of omakase before. A meal here makes me realise there is more to discover, which is a good thing. The clean light umami of the small prawns goes so well with the zest from the sprinkle of lemon peel.

Anago, the more premium type of eel, is creamy and fleshy. A good one to round up the course of sushi.

Tamago Cake is super fluffy. In fact, it tastes like a cake. A very unique and cool presentation of an egg dish. I love it.

Nice, hot miso soup to warm the soul.

Japanese fruits with cream and red bean paste served as dessert. The white strawberry is delicious, the melon is juicy, and the cream and red paste is sweet bliss combination.

The stove on the left is used for preparing aburi sushi.

Located at the corner of the building with panels of glass as walls, the restaurant looks to be surrounded in lush greenery. The florals and sake bottles placed around the place add a touch of class to the modern zen interior.

If one wants to get a up close look on how the chefs, including the Japanese chefs, prepare the sushi and sashimi, then make a reservation for the counter seats since I saw that all counter seats were reserved already when I arrived at the opening time during lunch time. Service is awesome, welcoming, non-intrusive and responsive.

The mid-tier omakase here is so sumptuous that it piques my curiosity on how awesome the top-tier omasake will be and what kind of new fishes I can savour. I definitely look forward to going back.

Thoughts: Great new gastronomic experience!

9 Penang Road

#01-01

Nearest MRT: Dhoby Ghaut