As we march towards the hot and humid summer, savour the last taste of the balmy Spring at Fukui, where Head Chef Nick Pa’an presents several multi-course sushi menus curated on a weekly basis. For Spring, feast on a wide variety of seafood and produce. From the sea, you'd have young conger eels, firefly squid, Hokkaido hairy crab, and from the land, some crisp bamboo sprouts and white strawberries.

We had the 9-course dinner ($288/pax). Typically, you would have a sushi course, unless you're pregnant like me, or if you can't take raw food. For some sushi items, Chef introduces the addition of bincho-tan into his open kitchen to sear rich seafood and i guess that kind of cooks the seafood. However, if you want a fully cooked menu, here is what you can expect.

 

First, a really sour appetizer of vinegared seaweed, vinegar jelly, and ponzu with the creamy firefly squid. While the sourness may have removed some fishiness of the squid, i thought there was a tad too much acidity. This was followed by a Wara-smoked Japanese Butterfish. The Japan imported rice straw lent a woody fragrance to the oily fish. There was also a light spice from the onion and daikon sprouts. 

For the Hot Dish, we had a cooked Japanese Abalone with a nori sauce. I thought this was a tad fishy with all the flavors of the sea, plus the added salinity from the Ice Plant made it the fishiness even more pronounced. Take my taste buds with a pinch of salt now because i don't quite enjoy seafood currently. Jr didn't seem to have much issue with this dish. 

The Grilled Japanese Star butterfish was to my liking however (surprise surprise). The rich Amera tomatoes balanced any oiliness with a full-bodied sweetness. More savory notes were added with a sheet of crunchy tatami iwashi.

Meet my nemesis, the sea cucumber. Ok i don't hate it, i just don't see the appeal of it. The texture was really good in this one though and Jr happily ate them for me. The braised daikon and bamboo shoots were sufficient for me. I liked that the bamboo shoot only had a milk flavor and was crunchy.

I really enjoyed the tempura course, which featured a thinly battered monkfish, Japanese sweet corn, asparagus and Japanese sweet potato. No dipping sauce was required for this at all. And ooh that sweet potato tempura was so fluffy and creamy.

Since i couldn't have the regular Chirashi, Chef made me a premium don with a variety of seafood- Blackthroat seaperch, Kinmedai, Kuruma Ebi (Japanese tiger prawn), Zuwaigani crab spring roll, Amaebi, Kaki Yubeshi (persimmon with yuzu) and Tatemaki (Japanese pancake- egg and black sugar), plus a tempura egg yolk. The rice is rather special- it is seasoned using Okinawan black vinegar and black sugar. It's a decent bowl, but i'd very much prefer a chirashi don.  

To round off the savoury menu, an Amberjack collar soup with maitake was served. This is a clear soup that showcases the natural flavors of the amberjack and it was light and earthy and extremely comforting. 

For dessert, we had a selection of seasonal fruits- Awayuki Ichigo with a lovely cherry blossom-pink blush, naval orange and musk melon. 

Some hits and misses on this menu but again, it could be my pregnancy taste buds plus i'm sure sashimi and sushi would be better. I guess we just have to come back after baby is out of the oven. 

Lunch sets start from $138++ to $168++ for seven courses. For lunch and dinner, Sushi Omakase* starts from $188++ to $258++ for five courses, and Omakase menus start from $288++ for nine courses to $388++ for ten courses. Binchotan sushi is only available for dinner seatings. 

Fukui

25 Mohamed Sultan Road, Singapore 238969

Mon- Sat: 12 - 3pm, 6 - 10.30pm 

Tel: +65 6509 0909

Siri House x Veuve Clicquot presents a stunning new outdoor dining experience on the terrace of SIRI HOUSE. Whether you’re planning a boozy brunch, dinner party or a romantic dinner for 2, dine amidst the lush greenery of Dempsey Hill, complete with garden views, florals for the table and Veuve Clicquot Champagne.

We enjoyed a 4-course individually plated 'Dine at Dusk' dinner ($98/pax, 6-course available at $128/pax) on the idyllic and surprisingly cool outdoor terrace. A trellis is specially designed for the occasion and huge fans are on site to provide you with a cooling dining environment. In fact it felt air-conditioned at night. The 4-course consists of an amuse bouche, appetizer, entrée and dessert, and all menus are complemented by the sparkling effervescence of Veuve Clicquot Champagne.

The amuse bouche is a chef's choice and we had a refreshing kohlrabi snack to start. There are 4 appetizers to choose from (2 hot and 2 cold- you get one of each for the 6-course). 

One thing about pregnancy is that i can't have my soft cheeses and it really kills me. I stole a bite of the Stracciatella with aburi Amaebi and it was heavenly. Chef Leo was kind enough to fully cook my prawn and it was so good with the crispy deep-fried head and creamy cheese. Sansho pepper, thai basil oil and crab fat croutons provided further umami notes to this dish. 

A Chinese restaurant in the middle of CBD, tucked away on top of a commercial building with no prominent signage in view? You would think that it's quite impossible for them to survive the pandemic, but nope, Myo Restobar still draws in the crowd with their solid dishes featuring 40 years of history and experience from their Kia Hiang roots. You may be drawn in by their Michelin Guide recommended Claypot Spring Chicken but definitely stay for their classic homestyle Cantonese dishes and all-day dimsum.

A bite of the Shitake Mushrooms & Black Truffle Dumpling (3pcs $6) and i knew we had to come back to sample more of Myo's dimsum offering. 

The thin and smooth translucent mochi skin was bursting with the mushrooms and crunchy vegetables filling. It's not huge on the truffle but we enjoyed the flavors just fine.

If you're a fan of the traditional yam ring, you would enjoy the individually portioned Crispy Yam Bag with Scallops ($5 each, min 3pcs) because you get all the goodness of the typical yam ring all in one bite and you will still have space for other dishes. I liked that was crisp and not oily. 

I currently have an aversion to fish and generally all seafood but i was able to stomach the Garoupa Fillet in Claypot with Garlic & Ginger (from $18) and i actually ate more than i expected. The fillet was very lightly seasoned and because Myo only uses the white flesh of the fish, there was no fishy flavors at all. 

The Kia Hiang Claypot Organic Chicken ($28) is what most people go to Myo for. Be comforted that the premium organic chickens did not die in vain- they lived comfortably and listened to classical music, and were also given health supplements (no antibiotics or growth hormones ok). The chicken is enveloped in a sweet cabbage and braised in a rich herbal broth and the overall flavor was on the sweeter side. We probably would have enjoyed this dish a lot more if we didn't eat this at the end of the meal.

We were surprised at the quality of the grilled Miyazaki A5 Wagyu ($40/100g, min 200g). The cut was closer to the chuck so it wasn't too fatty. It's good on its own but you could always add a bit of the black pepper sauce at the side. 

Joining the numerous grills sprouting over our tiny island is KOAL, the latest addition to Les Amis Group’s array of award-winning restaurants. What sets KOAL slightly apart is that it playfully marries Asian (Japanese, Korean and Chinese) and Western flavours and grilling techniques, to offer diners a light to night dining experience. 

Our night at KOAL started with a smorgasbord of starters and sharing plates. Jr enjoyed the Chunky Salmon with Coriander and Green Chili Dressing ($12), which was like a spicy and tangy South East Asian ceviche. 

I'm a carb monster and i love a good dinner roll. KOAL’s Bread Roll with Bacon and Grilled Spring Onions, Sour Cream and Chive Butter ($8) was a fragrant and fluffy one though i thought it could be salted further. 

My vote goes to the Crispy Pork Riblets ($16) with a smattering of peanut and sesame. The meat had a nice crispy Mala Honey glaze over it. I enjoyed picking up a piece and gnawing off a juicy bite off the bone. I would probably skip the Scallion Salad ($6) in the future. This was more like a condiment for me though i guess it helps to cut through the greasiness of the meats with its spicy sesame soy dressing.

Xi Yan Culinary Group has recently launched a new concept Zing by Xi Yan, a conscious-dining concept which collaborates with The Social Kitchen to provide employment for disadvantaged communities. This casual concept caters to everyone in the family as they do not only serve Xi Yan's contemporary Chinese cuisine but also salads, grain bowls, steaks and pastas, and even croffles!

I must admit that i was skeptical when browsing through the menu which seemed schizophrenic. But after tasting the dishes, i can see the charm and appeal of having such a varied menu. Most importantly, i enjoyed every dish i tried and that says something.

We started with Yum Som O Kung Salad ($15) which is a refreshing mix of pomelo, prawns, and sakura ebi. You wouldn't be faulted for thinking it's a Thai salad as fish sauce was definitely at play here, along with the perk-me-up calamansi and yuzu. We hear that this sauce based is also used on one of the fish dishes. 

Do not miss The Squid Game ($14), which is as popular as the Netflix series. Octopus tentacles are used here actually and we loved the light tempura batter which is tossed in chilli, celery and parsley and lemon and a bit of peppercorns for that light numbing sensation. This was perfect with Xi Yan's blend of shrimp sambal, which they also bottle and retail.

Weekend brunch starts on Fridays at Burger & Lobster Raffles Hotel because this is the new normal. Served from 11am to 3pm on Fridays, Saturdays and Sundays, this indulgent brunch is only available at the Raffles Hotel outlet and you could enjoy it with their expanded cocktail menu.

Something unique to Singapore is the grilled Mala Corn ($6) tossed in a fragrant spicy rub that is more savory than spicy. I would also love this on their fries! Can someone bottle me the seasoning please! 

Another appetizer is the nutty and crunchy Fried Cauliflower ($6) served with a lime cilantro mayonnaise, which could do with a tad more acidity. Needless to say, you know which is my preferred bite to start. 

A secret dining venue hiding in plain sight, The Dragon Chamber is a modern Chinese restaurant hidden behind a beer vending machine in a kopitiam front. 

Stepping through the secret entrance and down a neon-lit alleyway, i felt like i was starring in a Hong Kong triad movie. At the end of the dark path, a door opens into a chic dining space that is a cross between a mahjong club and a Shanghainese bar. 

Cocktails are served alongside modern Chinese dishes. I had the Sake Mojito ($19), a minty infusion of longan with sake, elderflower and lime juice to start. 

The drink was helpful in alleviating the spice in the Firecracker Chicken and Maple Fritters ($16/$30). This is the perfect bar snack with the spicy and savory crunch of fried chicken cubes and cashew nuts. While i first proclaimed that the spice level was just right, i realised that it kicks in slowly. If you're wondering why maple fritters (you tiao), this dish is a twist on Chicken & Waffles. 

You already know that SIRI HOUSE is my favorite restaurant in Dempsey (read my earlier review here) and i must have sampled most of the items off the menu. This time, Jr and i headed back for their not-quite-new weekend brunch menu (our earlier plans were thwarted by COVID-19).

A recap on the food SIRI House serves- it says Modern Asian family table, which actually meant a medley of flavors and dishes that a modern well-traveled and savvy family would be accustomed too. The international influences draw from Japanese, Korean, Thai, Italian and Spanish cuisine.

But of course, brunch is not run-of-the-mill here. A simple Lobster Scramble ($21) blew our minds with the refreshing mix of a Middle Eastern Za’taar sour cream flavoring the delectably soft scrambled eggs with Boston lobster. The sour cream was a burst of mint, flower, wood, and nut, which cut through the richness of the eggs. While the suggest is to share this small plate, i advise that you add on some sourdough, a long with another other sides, and keep it for yourself.

SIRI HOUSE's Arancini ($21) changed my mind on fried rice balls. Theirs is served like a takoyaki, with the familiar presentation of mayonnaise, furikake and bonito flakes. Looks aside, each bite was greeted with a big crusty crunch, which breaks away to reveal a creamy mozzarella ooze. I enjoyed the starchy rice in place of flour, peppered with bits of octopus and chorizo. There's a twist on the typical Kewpie too, with Chef Leo giving it a spicy Thai chili upgrade. 

We also had one of the weekly specials which is perfect for this scorching summer. Summer Tings ($18) is a garden on a plate, created with Hierloom tomatoes, apricot, a slightly sweet corn mousse, starchy chewy heritage corn kernel for texture and lacto-fermented calamansi peel.

The Cheeseburger ($29) has the longest list of ingredients on the menu with each element layering on a distinct dimension to the overall bite. Here goes- juicy beef patty, salty crunch from fried Parma ham, oozy Cheddar, nutty Gouda, acidic bread and butter pickles, piquant shishito relish, jammy caramelized onions, sharp Dijon mustard, smoky harissa mayo, all sandwiched between a slightly springy milk bun. This is not your usual cheeseburger and is one that i'll remember from time to time. The double-fried fries were perfection too; they were crunchy all around and fluffy within.

After such a heavy meal, you simply have to go with the pretty terrarium inspired Cherry Sundae ($18) to bring you out of slumber. I loved the tanginess of the yogurt ice cream adorned with a balanced cherry compote (it's not as sweet as i imagined it to be) with really nice juicy cherry halves. The fruits used in this sundae are seasonal and we had apricot in ours. Crushed dark chocolate feuilletine provided a contrasting crunch. 

Given that we ate some much, the Bomboloni ($16), Italian style fried bready doughnuts filled with cashew chocolate ganache and mixed berry jam, was too much for us. I thought they were a bit oily and dense and the sugar granules coating didn't help with the greasy bite. 

What's brunch without some cocktails right and we know SIRI HOUSE makes some mean ones. While they claimed that their Brunch cocktails ($12) are low ABV and focuses more on flavors than alcohol, i was flushed after my first glass of Jasmine Sake Bellini. No complains though! Jr's Mary Nagano is a spicy wasabi and chili twist on Bloody Mary which would go very well with burger and fries. For those wanting a caffeinated kick, the Caffeinated Martini with dark rum, kopi O and espresso will provide that high. 

If you require some sobering up, check out the retail space at the front of house or pick up some toys curated by multidisciplinary creative studio, FLABSLAB- they are currently doing a Fifty Shades of Black collection.

SIRI HOUSE
Block 8D #01-02, Dempsey Road,
Dempsey Hill, Singapore 249672
Tel: +65 9487 1552
Tue - Thu: 11.30am - 10pm 

Fri - Sat: 11.30am - 11pm
Sun: 11.30am - 9pm 

Luke's Lobster Singapore is on a roll with another limited edition exclusive- the Hot Honey Lobster Roll available through the month of May. 

This roll was first launched in the USA end 2020 as a partnership between the New York City-based brand and Mike’s Hot Honey. If you enjoy the signature lobster rolls, the Hot Honey Lobster Roll ($27.50) is the same 4oz/113g of Maine lobster claw and knuckle meat but tossed in the chili-infused honey (that honestly is more spiced than spicy for us Singaporeans). You could still taste the sweet brininess of the delicate meat, but with a tad more flavor than the usual rolls. What would make it better- if the meat were hot, though this cold style is definitely what Luke's is known for (it's just not what i prefer). 

I also gave the rest of the menu a try and i'd say stick with the lobster rolls (the meat is more flavorful than the very bland crab), and get yourself some curly fries to pair with (these are crunchy curls of goodness). The soups are sorely disappointing- the lobster bisque was overly buttery and the clam chowder was too salty. 

The permanent addition to the menu- the Grilled Cheese series, ought to balance the negative at Luke's. The Lobster Grilled Cheese ($18.90) sees chunky seafood crammed with a load of melted cheddar within two square slices of buttered Shokupan. It's not quite grilled cheese so don't go expecting the traditional rich stringy pulled cheese for this is more of a creamy cheese lobster mix. I wouldn't mind having this in bun form too.

You could now also enjoy Luke's Lobster at home now. Pick up some of these pre-packed, flash-frozen seafood from most of NTUC Finest outlets and create your own rolls. There's the Lobster Meat with Seasoning ($42) with two packs (4oz each); Lobster Tail with Seasoning ($36) for two slabs (3-4 oz each) of flash-frozen and half-shelled tails, complete with Tessa Mae’s Lemon-Garlic Marinade that is perfect for stovetop sizzling or grilling; and the retail-exclusive Lobster Mac & Cheese ($31), smothered in a creamy blend of mascarpone and cheddar, ready to eat after a quick pop in the microwave. 

Luke's Lobster

350 Orchard Road #01-K4, Shaw House, Isetan Scotts, Singapore 238868 

78 Airport Boulevard, #01-K209, Jewel Changi Airport, Singapore 819666

Barossa Bar & Grill has launched its new outlet at VivoCity. I've vaguely heard of the brand before and they've been operating from the Esplanade branch but i've never tried it, i guess partly due to the location (sadly Esplanade isn't known as a food destination). We were pleasantly surprised by the quality of meats at this Australian-inspired restaurant, flown from four renowned Australian farms- Bass Strait, Wanderer, Josdale, and Carrara, each known for different qualities of their cattle.

Not only that. The restaurant also boasts its own dry-ageing fridge to enhance the flavors of their meats. To further elevate the experience, all the meat and seafood are cooked on a Spanish Josper charcoal grill for the perfect golden-brown Maillard reaction. 

For starters, the Barossa Steak Tartare ($26) is one smooth fella. The slightly thicker strips of beef were coated in a mix of smoked oyster aioli, ponzu jelly, pickled red onion, wasabi zuke, and a coagulated egg yolk. 

Ah Hua Kelong's Tiger Prawns ($26) are served charcoal grilled for that extra smoky headiness and further flavored by a shio kombu garlic beurre noisette. The charred kale chips that the prawns sat atop off were a great accompaniment to the juicy crustacean.

Vegans and Vegetarians rejoice! Homegrown restaurant Violet Oon has launched an extended menu of plant-based and gluten-free specialties at its Clarke Quay outlet Violet Oon Singapore Satay Bar & Grill, where you can enjoy smoke-kissed dishes alongside your meat loving friends. 

Expect big flavors with the use of regional spices, rempahs, house-made sauces, and the smoky sear of the grill. 

For starters, the Eggplant Goreng Dip with Emping Crackers ($17) was irresistible with the light bitterness of the belinjau nut crackers, balanced with the savoury coriander-infused eggplant purée. We got hold of some green chili sambal and boy it was a killer combination. 

The Grilled Cauliflower Sambal Tumis ($19) packs a smoky punch but I must warn that moreish sambal sauce requires a refreshing cocktail to extinguish the heat. Thankfully the cocktails at Violet Oon are perfect for that. Go for the Assam cocktail, it's my favorite of the lot.

Meatless Meatball Rendang ($18) was a soft mix of walnut, cheese and Impossible meat dumpling, braised in a spiced creamy coconut cream sauce. Honestly no one would have known that this was meat free. Certainly one of my favorite dishes on the menu. 

On to mushrooms, a crowd favorite is the Kunyit Lemak King Oyster Mushroom ($24), which sees a full-bodied grilled meat oyster mushrooms coated in an earthy turmeric-infused coconut sauce.