Ki Su Shoujin Omakase - Elegant Japanese Melodies of Treasures from the Soil.

The moment I found out about Ki Su Shoujin Omakase, a Japanese omakase dining concept run by the team behind Joie, the best vegetarian restaurant that can win lots of the meat counterparts, I was all eager to come here already.

What I love about Joie and Ki Su is that the dishes can taste meaty due to the masterful preparation of the ingredients, all the while still retaining the natural vegetal flavours and sweetness. They are light on the palates while packed with flavours. Since it is omakase with unconventional ingredients, I have fun guessing what main ingredient is it for some of the dishes. So for the sake of retaining the element of surprise for diners, I will not reveal what is the main ingredient when talking about some dishes.

With wooden frames, Japanese paper walls, Japanese potted plants and Japanese lanterns lining the side of the floor, the interior is of upmarket Japanese Zen style, where I immediately a sense of calm when coming into here. I love the little details here, like the little Japanese paper crane perching on top of the crystal box containing the wet paper towel for me, the lovely box that has a welcome note with my name.

Service is so outstanding and passionate, that I feel like a VIP dining here. After a outing here, I want to bring my family, especially for the ones who don't eat raw fishes, here for the omakase experience with a difference.

The first appertizer of Avocado Taco is nice and creamy. But the true star is next appetizer: Egg Yolk Toast with Air Flown Tonburi Caviar. The Tonburi Caviar, aka caviar of the field, really tastes like the caviar of the sea, showcasing that briny sweetness. The texture of the toast, being crispy on the outside and fluffy on the inside, is perfect. The egg yolk imparts the creaminess to hold everything together. This is one of my favourites.

First nigiri sushi of the day amazes me in that this really tastes the the sushi I have in lots of omakase Japanese restaurants. Very flavourful and very good in texture. I also like it that special Japanese brown rice is used for that extra sweetness and warmth.The mild nutty flavour and crunchy texture of shimeji really works beautifully to be the neta of sushi.

Aburi sushi features the lovely char on the surface of the neta, highlighting its clean sweetness. The mystery ingredient had been marinated to yield a texture similar to that of raw fish, thus matching so well with the shari (the rice part). Yes, I never know capsicum can taste this good and wholesome.

My favourite of the trio of nigiri sushi is the last one, resembling flounder. Mild and creamy, it is a delight to savour. I usually don't like eggplant, but this sushi totally surprises me.

Truffle Pâté is fully of earthy goodness due to the truffle and the creamy pâté that has the texture similar to that of foie gras. A nice and hearty dish. Cashew nuts are used to ensure the luxurious oily feel typical of foie gras.

Yakimono of the day is mushroom and cherry tomato wrapped with tofu skin grilled over chacoal. This so rich in taste and has that springy texture similar to that of meat. I love this.

Golden Temaki is deep fried oyster mushroom and oyster leaf stuffed into a paper of crispy seaweed. It features the light taste of oyster due to the oyster leaf. And the rim part of the mushroom feels like that of a oyster. Will be better if the oyster mushroom is cut in half or the centre of the mushroom (where the stem was attached to) is removed, for better chewing.

Entrée is braised monkey head mushroom sprinkled with rice popcorn and black pepper sauce as accompaniment. This tastes so meaty that it is unbelievable. The black pepper sauce is excellent, having the right amount of pepper added, to get that kick in taste without overwhelming the palates. The accompanying mash potato is good too.

The soup with leek, citrus and goji  is surprisingly another one of my favourites because it tastes so much like the beloved clear fish soup I enjoy at home. It is so full of umami. The napa cabbage was crafted crafted to bloom like a flower when the soup is poured into the bowl. I love this visual treat.

Dessert comes in the form of sweet rock melon and silky tofu pudding topped with matcha, sesame sauce and nuts crumble. The best part of the tofu pudding, which is like panna cotta, is that it is slight savoury in taste! I love this change from the traditional sweetness of desserts. Corn biscuit in shape of leaf is another highlight because it is so crispy and tasty.

I love the very unique Matcha Umeshu, which is sweet, perked up by the clean, astringent taste of matcha. And I like it that I can choose the sake cup that caught my fancy the most.

So thoughful!

Thoughts: I love Omakase made with dedication and vegetables

60 Tras Street #01-01

Nearest MRT: Tanjong Pagar

Braci - Amazing Beautiful Flavours

In midst of relocation 

After the wonderful and memorable lunch I had at Braci many years ago, I have been thinking of going back again. And the International Women’s Day Special at Braci gave me the exact motivation to push aside all my commitments, prior plans and beauty appointment to come here to enjoy these specially curated dishes, with southeast Asian influences, created by the female chefs at Braci. This is one of the best dining experiences I have.

Instead of serving pure Italian food for the special occasion, the dishes in the menu feature European cuisine with Southeast Asian influences, inspired by the chefs’ backgrounds. I totally love it. There are so many flavours packed in beautiful harmony within each dish, It is complex and spellbinding.

On the fifth floor is the rustic, homely setting with a very open kitchen counter. It really feels like dining in an ltalian home, with some nautical flair, where one watches the host preparing the food and then serving it fresh and hot right from the kitchen. I love that cosy feel here.

Sixth floor is like an exciting rooftop bar instead, with the quaint bar counter and 270 ° panoramic unblocked view of the Singapore River, the landscape of Marina Bay and skyline of the city. It is so breathtaking, and the soft breeze blowing makes it even better Yes, I feel like I’m living it up when dining here. It is the moment that I feel “this is pure enjoyment of life”.

The service is exceptional, impeccable and friendly, completing the exceptional experience of savouring awesome food with awesome ambience and service.

Makan Makan by Chef Li Vian is a lovely trio of Tom Kha Kai, Corn Tarlet and Scallop Semifreddo. I love the transition from simulating taste of Tom Kha Kai to smokiness of Corn Tarlet, and finally to luxurious treat of Scallop Semifreddo. The vegetal clean pungency of shiso leaf crispy bits adds a layer of depth to the zest of tom yum, awakening the palates. And the smoky and toasty flavours of corn tartlet ventures into another totally different region of taste profile. Such contrast in taste is a really delightful surprise. Silky, light, fluffy semifreddo encasing briny sweet scallop, injected with a dash of excitement from the shiso leaf, is so opulently good.

Suan Ni Bai Rou by Chef Aaron is one of the best pork dish I have. With the pork belly soaked with wine, sprinkled with fried shallots, paired with umami rich Sakura Ebi Furikake and zesty cool Cucumber Snow, the medley of rich flavours is amazing.

Yummy Sourdough bread, being crispy on the outside and fluffy, stretchy on the side, is served warm and in generous portion. 

Another dish by Aaron: Sarawak Laksa is Raviolone stuffed with minced prawn and chicken soaked in coconut chawamushi and buzzed up by the tang of tamarind. Another excellent dish.

Aglio&Olio, But I don't like Garlic is very interestingly named by its creater, Chef Yoke. Given a twist to Braci's signature 32 Egg Yolks Tagliolini with creamy sweet Bafun Uni, which is by the way the best pasta, garlic foam and hamaguri clams are added for the extra oomph in taste and crunchy texture. Another one of my favourites. The Tagliolini here is a must-try.

Gomasaba Percik by Chef Liv is a traditional Malaysian dish given the lux upmarket treatment with the use of cured Japanese Mackerel. Moist and soft, the rich sweetness of mackerel is spiced up and well-balanced by the tangy taste of Green Mango and pungency of Myoga, which is Japanese ginger. I never expect myself to like eating mackerel due to its stronger taste, but this dish totally changes my mind. 

Another mains is by Chef Yoke, who switched out venison to pork from Hungary at my request. The bitterness and richness of dark chocolate goes so well with the succulent meat featuring the right firmness. the clean taste of white asparagus from France cuts through the fats nicely for q well-rounded taste. 

Tropical Tart by Pastry Chef Yasmin is a delightful dessert made up of mango mousse, passion fruit and coconut sorbet. Full of nuanced flavours, it tastes refreshing and rich at the same time. I love it.

Gula Gula is Yasmin's rendition of Southeast Asian petit fours, consisting of TiramiChoux, Raspberry Mochi and Dark Chocolate Bonbon. My favourite is Raspberry Mochi that is filled with cream cheese. So powdery soft, the mochi has lovely combination of light, tangy raspberry and rich, savoury cream cheese.

Lovely white wine with light, refreshing, floral notes

Fruity Floral Cocktail that suits my taste exactly.

Thoughts: Amazing Beautiful Experience that hits all the Sweet Spots

Jiak Kim House - Beautiful Pairing of Tastes from Different Regions

Jiak Kim House got my radar due to the interesting fusion of Asian culinary influences into European dishes. So when I found out that Crystal Wines is hosting Ao Yun Wine Dinner at Jiak House, I immediately jumped onto it. It is such a wonderful experience where I get to savour uniquely curated delicious food and enjoy awesome wines from same winery and different years.

The dishes really delights the palates with their myriad of distinctive flavours that work so well together. I also love the unique combination of the ingredients featured, which yields the exciting gastronomic journey of exploring new taste.

The venue is so impressive, retaining the grandeur, opulence and nostalgia of the old colonial house that the restaurant is situated in, while refreshing the place with hints of modern sensibility. I feel that I'm being transported to a lavish European restaurant in the old times of Singapore. I love immersing in the unique and luxurious feel of this place. The service is friendly and good, making dining here a very good experience.

Chilled Crab & Jellyfish is oh-so-good that my eyes widen in pleasant surprise at how refreshing, simulating and complex the taste is. Alaskan King Crab is so meaty and packed with clear taste of briny sweetness. And this delicate taste of the ocean is elevated with the sweetness plus an iota of tang of Soupsop Sorbet. Thai Green Pepper Sauce features the pungency and kick that make the fish all the more exciting and exotic. The chopped jellyfish adds bits of crunchy texture to the crab and smooth sorbet for complexity in texture. My favourite dish of the night.

The bread, served warm and toasty, is so flavourful and fluffy, and with the butter with the taste of char makes it even better.

Gula Jawa Foie Gras is so rich, silky, luxurious, injected with refreshing, exciting flavours from floral sweetness of Rambutan, zest of Grapefruit and pungency of Ginger Caramel. Very well-executed.

Stockyard Wagyu Ribeye is a very hearty mains with the right amount of fats for that richness while maintaining the tender, form texture.

Black Forest Dark Chocolate with Buah Keluak Ganache and Kirsch Cream Namelaka is a very interesting black forest cake reinterpreted in mousse, upmarket form.

Refreshing Dom Perignon 2013 with floral notes

Ao Yun wines produced in a specially sourced vineyard in the Himalayas, high up in the mountains from 2200 meters, taste so elegant and complex. This wine dinner really makes me have a newfound appreciation for wine tasting and wine making, where the terroir, technology, methods, climate, expertise, community, tradition and dedication really matter a lot. I love this experience of tasting wines from the same winery and from different years to really appreciate the subtle differences between them.

Thoughts: Awesome Experience full of Local Flair

5 Jiak Kim St #01-17

Nearest MRT: Havelock

Mein Tagebuch März 24

1 März 24

Ich denke, dass ich meinen Deutschtest schlecht bestanden habe. Der Schwierigkeitsgrad zwischen A2.3 und B1.1 ist groß.

2 März 24

Ich bin froh, dass ich ein Makeover-Fotoshooting hatte. Es verändert das Leben. Es weckt meine Liebe für Makeup und mein Interesse an Mode. Ich habe viel Spaß beim Schminken und beim Tragen schöner Kleider.

3 März 24

Ich lese viele chinesische Geschichten, die in alten China spielen. Ich interessiere mich immer für die Geschichte Chinas. Ich weiß viel über die Dynastien Chinas. Darum ich diese chinesische Geschichten interessant finde.

4 März 24

Laufsteg ist nicht gesundheitsschädlich.

5 März 24

Die Zeit vergeht so schnell. Es ist bereits März. Früher wollte ich am September Gitarre lernen. Aber habe ich nicht Gitarre gespielt. Ich bin zu beschäftigt.

6 März 24

Ich bin mit der Brutalität der Kaiserin Wu nicht einverstanden. Aber sie ist eine Inspiration für Frauen.

7 März 24

Welches Kleid soll ich morgen tragen? Ich möchte ein schönes Kleid anziehen, zur Weinprobe zu gehen. Aber ich soll noch professionelle aussehen, weil ich vor Weinprobe arbeiten muss.

8 März 24

Ich verwöhne mich mit einem ausgefallenen Abendessen mit Weinprobe.

9 März 24

Das Essen der Köchinnen im Braci ist köstlich.

10 März 24

Legally Blonde ist ein wunderschön Film. Es ist seiner Zeit so weit voraus.

11 März 24

Deutsch ist interessant mit “kommen”!

ankommen - Ich ankomme immer zu spät zum Unterricht.

bekommen - Ich bekomme ein Schmuck von einer Kollegin.

Einkommen - ich wünschte, dass ich immer ein festes Einkommen habe.

entkommen - Ich war von der Kontrolle entkommen.

herkommen - Komm her, liebe Katze!

mitkommen - Ich möchte mit niemandem zu dieser Veranstaltung kommen.

nachkommen - Ob du nach 3 Uhr nicht schläfst, werden die Geister dir nachkommen.

12 März 24

Mein Lieblingsspruch ist “Ich have keine Ahnung”.

13 März 24

Ich habe einiger Spaß mit dem Wort “bringen”.

mitbringen - Ich muss zur Arbeit neue Karte mitbringen.

verbringen - Ich verbringe meine Zeit gern mit Spaziergängen im Outram Park.

umbringen - Wen sie umbringen will, ist ein Geheimnis.

unterbringen - Sie ist eine sehr nette und schöne Frau, weil sie streunende Hunde und Katze bei sich zu Hause unterbringt.

beibringen - Local Bauern beibringen in dieses Restaurant die Zutaten. 

hinbringen - Da würden mich kein zehn Pferde hinbringen.

wegbringen - Als sie ging, wegbringt sie das letzte bisschen Liebe für mich.

14 März 24

Ich fühle mich gut, wenn ich ein bisschen Wein trinke, weil ich mich leicht fühlen werde.

15 März 24

Ich glaube, dass ich höchstwahrscheinlich Platin-Mit tglied von Grab.

16 März 24

Vorwegnahme ist sehr aufregend. Ich freue mich darauf, zu schlafen, um mich auszuruhen. Ich freue mich wirklich darauf, mit der Arbeit Geld zu verdienen. Ich freue mich auf den Deutschunterricht, um mehr zu lernen. Ich freue mich darauf, rauszugehen, um den Grund zu haben, mich schick zu haben. Ich freue mich darauf, ins Restaurant zu gehen, um die schönen Dinge des Lebens genießen. 

17 März 24

Bevor ich Kickboxen mache, fühle ich mich zu müde. Nach dem Kickboxen fühle ich mich energiegeladen.

18 März 24

Wenn sie denkt, dass sie selbst schön ist, dann ist sie schön. Es ist egal, was andere denken.

19 März 24

Ich hatte bemerkt, dass es mehr Frauen als die Männer gibt, im Restaurant zu essen. Vielleicht genießen Frauen mehr die schönen und feinen Dinge des Lebens. Das ist weibliche Energie!

20 März 24

Jeden Tag ist eine Modenschau. Zieh dich schick an, sieh hübsch aus und geh über den Laufsteg.

21 März 24

Ich möchte wie Yasmeen gehen. Sie richtete sich nach der Musik, statt industriellen Standards zu folgen. Sie hat gesagt, dass es wie Tanzen war. Das stimmt! Ich denke, dass die Modenschau Spaß macht, wenn Sie zur Musik tanzen.

22 März 24

Ich möchte japanisches weißes Curry essen. Aber in Singapur gibt es kein japanisches weißes Curry.

23 März 24

Ich gehe zur Ami Patisserie, um Dessert Omakase zu genießen. Das ist erste Mal, dass ich Brandteig mit Kaviar esse. Es ist sehr lecker!

24 März 24

Heute ist letzter Tag von Sakura Matsuri Festival. Ich muss zu diesem Festival gehen, um den leckersten Apfelkuchen zu kaufen.

25 März 24

Ich esse israelische Küche. Es ist sehr lecker und ziemlich genauso wie griechische Küche, weil es Olivenöl und Zitronen gibt.

26 März 24

Ich möchte spezielles Mochi essen. Mir gefällt besonders vor allem der Zitronengeschmack. Aber es gibt kein Mochi im Supermarkt.

27 März 24

Mein Gesicht fühlt sich nach der Gesichtsbehandlung so anders an.

28 März 24

Morgen ist Feiertag. Ich freue mich auf es, bis 7 Uhr zu schlafen!

29 März 24

Ich gehe in ein Café im Hotel Artyzen. Es ist sehr schön! Das Essen dort ist sehr einzigartig und lecker. Ich fühle mich so verwöhnt.

30 März 24

Arabisch Essen schmeckt interessant. Ich wollte schon lange Arabisches Essen probieren. Jetzt habe ich neues Lieblingsessen. 

31 März 24

Es ist Glück, wenn ich wählen kann, was ich essen möchte, wo ich essen möchte, wann ich essen möchte und wie schnell ich essen möchte. Ich möchte diese Freiheit nie aufgeben, wenn ich die Wahl habe.