30 December, 2012

Nirai Kanai Okinawan Restaurant @ Liang Court 29.07.2012 /08.09.2012 /30.12.2012

Wooden panel partitions, wooden tables and chairs of the restaurant give you a very Japanese village house feel. The food is also very different from other Japanese restaurant, seaweed caviar, bitter gourd, ramen... are all very nice.  Will keep coming back as I don't think there is another similar place in Singapore.

24 December, 2012

Kisho @29 Scotts 24.12.2012

Due to her work, I was not sure if my wife Jessie could go for a Christmas eve dinner until very last minute when most of the popular restaurants were fully booked. Some how I managed to come across this newly opened Japanese Restaurant at a Black and White bungalow at Scotts Road. 

I managed to make a booking just one day before Christmas eve, and when we arrived, I found we were the only two customers in the restaurant as if I had booked the whole restaurant.
The service was very good of course as we had a private chef and a waitress serving only two of us.
They served only Omakase menus. Chef Hamamoto spoke very fluent English and explained every dish to us clearly. He was formerly with Waku Ghin, you can see the similarity of his Uni with Waku Ghin's.
It was a good evening with good food and good service.   

Yuba (made of soybeans ) with Wasabi
Shirauo and Nano Hana

Uni and Caviar

Ankimo (monkfish liver)

Fugu Shirako (pufferfish) with White Truffle


Chef Hamamoto

23 December, 2012

Sunday Lunch @ Home 23.12.2012

My usual Sunday Lunch

09 December, 2012

Ryoshi Sushi Ikeikemaru@ Liang Court 09.12.2012

A new sushi restaurant at basement 1 of  Liang Court. Nothing special.

01 December, 2012

Kumo @Icon Village 01.12.12

Kumo means Cloud. A new restaurant at Icon village. 
They serve Omakase menu with relatively low price.
The deco is very Japanese, Tatami with Japanese style low table.


Selection of Sake glass

29 November, 2012

Tong Le Private Dining @OUE Tower

An Asian Masters event with Amex. 

Trio of Wild Mallard Duck
Oolong-smoked Mallard Duck, Confit of Thigh, Pan-Seared Marinated Duck Liver

Double-boiled Soft Shell Turtle and Fish Maw with Cordyceps

Steamed Wild Empurau (Sultan) Fish with Crispy Skin

Crispy Skin Wild Partridge Flavoured with Garlic

Grilled Red Deer Fillet with Dangui and Wolfberries Reduction

Traditional Braised Crocodile Tail in original Jus with Morel

Blood Bird's Nest with Cream of Almond, Black Sesame and Double Boiled Ginseng