Noa Restaurant - Exotic Gastronomic Journey

After having some of my most awesome meals at restaurants in Mondrian Hotel, I’m eager to try the food at the other restaurants in this brand new hotel since the management of this place proves to have a good eye for restaurants that provide exceptional and unique dining experience. And this is where Noa Restaurant comes into the story where I get to know about this place through Mondrian’s website.

At the first taste of the food, it reminds me of Persia, which conjures up images of grandeur and mystique, and the interior of the restaurant strengthens this impression. The food is full of complex flavours and carries this unique, exotic taste that is rich and earthy, completed with the soft aroma of spices. I totally enjoy the food here, which spellbinds the palates with its fascinating flavours.

The exterior of the restaurant is idyllic, presenting a scenic picture of relaxing in comfort and sipping cocktails in style. The interior is of another theme: grand, posh, modern and exotic. As said, it has this luxurious Persian feel due to the incredibly high ceiling with giant chandeliers hanging off it, the towering dark frames, exotic pottery, the full length mirrors, arched doorway to the open kitchen and the red tiled walls. At the same time, modern design is incorporated to the interior design. The impressive bar counter filled with wine bottles and lit with yellow lights, the wine glasses hanging off a wooden counter, a silvery disco ball and plush chairs add that stylish yet comfy feel to the place. It's perfect for gatherings.

The service is excellent, being very pro-active, friendly and professional.

As a seafood lover, I immediately ordered the Scallop Tartare at the recommendation of the staff, especially when he mentioned that it is specialty dish of the day, not in the menu. I’m definitely very happy with my choice at the first mouthful of the bouncy morsels of light briny sweetness coated with a layer of complexity from the special sauce that speaks of tastes of Mediterranean and North Africa.

Spherical Olives, which is Tribute Elbulli, were made via molecular gastronomy techniques developed by Ferran Adria of El Bulli. It is amazing! Definitely a must-try here. The tangy essence of olives in liquid form is wrapped in the thin smooth film to form the shape of sphere. Once popped it into the mouth, the flavours of olives fill up the senses. Superb!

Noa ‘Bomba’ Crispy Meatball with Harissa and ‘Allioli’ features crispy exterior and interior that is moist and full of meaty goodness. The light spiciness of Harissa and creamy, tangy taste of Allioli make the taste of meat even more exciting. Another must-try here.

Charcoal-Grilled Lobster with Chilli & Garlic Sauce showcases perfectly grilled lobster that has the lovely flavour of char and succulent, bouncy flesh. The mild spicy flavour of chilli and the pungency of garlic sauce go so well with the lobster. And this concoction is also awesome for dipping the warm flatbread in.

Beef Tenderloin Carpaccio confit tomato and parmesan cheese is so full of simulating flavours and goes perfectly with the add-on pita bread.

Barbecue Blue Shrimps Rice features succulent, bouncy, briny sweet shrimps and starchy Spanish rice soaked in seafood broth. It is so satisfying to savour this.

Alaskan Black Cod with Green Mojo and Leeks is so good too. The cod is so creamily good, made exciting with the green mojo and leeks.

Cherry and Pistachio Ice Cream Sandwich pleasantly surprises me since I’m expecting some very rich and creamy dessert. This turns out to be refreshing in taste instead due to the tart taste of cherry. This refreshing taste is imbued with a touch of lux and creaminess when the sandwich is dipped in the pistachio sauce. Nice!

Thoughts: Amazing, Exotic and Memorable Experience!

83 Neil Road #01-02-03

Nearest MRT: Outram Park

Suzuki Omakase - Awesome Refreshing Traditional Omakase

Tempted with so many great dining choices, I was looking for a restaurant that offers something unique or memorable. And I narrowed down my choice to Suzuki Omakase due to how lots of thoughts and efforts are put into every little detail of the restaurant. It feels meticulous and passionate, and this are the qualities I really appreciate when it comes to dining.

The omakase here features curated dishes that tends towards the traditional type, with some rare features and also omakase premium regulars such as hirame, kinmedai, saba, akami, and of course, the trinity of chutoro, otoro plus lots of sweet uni! I'm definitely very happy to savour these fishes, especially the trinity, because they are so flavourful and delicious. The thing that makes the meal memorable and unique is the additional refreshing flavours packed into each dish. It feels like beloved traditional taste being made exciting and surprising. I love it.

And get your cameras ready because the place is so instagram-worthy. Designed by renowned architect Kengo Kuma, every corner of the restaurant radiates that air of quiet tranquility of Japanese bamboo forest while having that classy modern feel. I can use the whole day to watch the water flowing out of the bamboo spout and into the water fountain made from a boulder from Japan because it is so relaxing. The counter, designed for six to seven diners, is made from 150 year-old hinoki wood. With all these elements, I feel really special dining here.

The service is impeccable, outstanding and professional. And yes, very thoughtful, this is the epitome of Japanese hospitality. Thanks to Miura san and team for the awesome time.

Saba with nori surprises me with how good saba can taste, when in the right hands. The sweetness of saba is accentuated by the vegetal pungency of ginger flower, shiso leaf and chive. Simple and yet so good.

Chawamushi here is one of the most unique and delicious because the cauliflower puree and tofu skin added make the silky egg custard lighter, cleaner in taste and sweeter. I love it that there is lots of creamy sweet Bafun uni stacked on top of the chawamushi. So much uni that I can have a piece to go with each mouthful of the custard.

Savouring Hirame and Chutoro sashimi is pure enjoyment. Especially with lime, sake+plum sauce on Hirame that highlights the clean and mild sweetness of the fish. Chutoro is of melt-in-your-mouth texture, so creamy and so good.

Miyazaki Beef prepared in mille feuille form packs all the melty fats to yield this meaty treat that feels very creamy on the palates. So good eaten on its own, and also with yuzu kosho or snowflake salt + freshly grated wasabi. I have never tried beef prepared this way or seasoned this way, and I love it at first try.

Tempura Sweet Potato and Tachimura fish showcases super thin crispy deep-fried batter. The lime and seaweed salt makes it even better.

Ishida is a rarity in Japanese omakase, so I'm definitely happy to try it. The moment I bite into this morsel of delight, I feel that distinctive contrast between the warmth of shari (rice) and coolness of neta (topping), and I love it. Very well-executed.

Marinated Akami introduces warm sweetness to the sushi.

Hokkaido Hokkigai shakes things further with its sweet briny flavours and crunchy texture distinctive of clam.

Iwashi, also known as sardine, is another rarity in omakase due to the difficult preparation of this fish. Chef Suzuki totally nailed it to yield a sushi rich in omege 3 oils that is being balanced by the tang of the sweet vinegar. I never know I will actually like sardine until I eat the Iwashi here.

Kinmedai is slightly fatty and packs mild umami flavour, which is refreshing on the palates.

Lightly seared on the surface, the Nodoguro sushi is one of my favourites here. It is so creamy and buttery, carrying a briny sweetness accentuated by the taste of char.

Botan Ebi, ah yes, I love this! I always love Botan Ebi for it intense sweetness and the bouncy, creamy texture. 

Sakura Matsu is a kind of trout and considered as the most delicious in the trout family due to its luscious flavour. It is smoother and finer in texture and more nuanced and complex in flavour as compared to salmon. I can taste why it is highly prized.

Otoro, the jewel and highlight of the nigiri sushi! Yes, it is so awesomely good with the sweetness and melt-in-your-mouth texture.

I called this Salad Temaki since it is packed with raw vegetables. It is very tasty and full of vegetal pungency of the myriad of vegetables added in. It is really great for cleansing the palate for the next heavyweight dish to come.

Negitoro and Bafun Uni Temaki is overflowing with the fresh uni! It is so good! Definitely one of my favourite Negitoro + Uni dish. Even looking at the photo of this temaki makes me crave for it again.

Refreshing Miso Soup that is clear and light in taste. I like it!

The Tamago tastes so fragrant and like a super fluffy eggy cake. Awesome little treat before dessert.

Japanese Strawberries with smooth vanilla ice-cream and yoghurt espuma is so good due to a good balance of tanginess and sweetness, foamy texture and firmness. And now I realise that strawberries taste amazing with yoghurt!

Super sweet and fragrant Sake recommended by Miura san based on my preference. I love it.

Another sake with cleaner and clearer taste, pairing very well with the dishes.

Special Japanese dessert sake for me. It is unbelievably sweet and clear in taste. It's a must-try. In fact, I highly recommend patrons here to at least try one of the sake here.

Thoughts: Amazing Experience where Tradition can be Refreshing too.

83 Neil Road

#01-09 Mondrian Hotel

Nearest MRT: Outram Park