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FOOD & WINE
Taste: New Dining Experiences for April 2023
by Anton D. Javier
31 Mar 2023
31 Mar 2023
From a new kaiseki concept to a luxurious seafood-centric buffet, here are our top tables for the month.
- IKKAGOYO
- LOBSTER, CRAB AND SEAFOOD BUFFET AT ESTATE
- UNDERDOG INN
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iKKAGOYO is a new kaiseki restaurant hidden in plain sight along Amoy Street, which is helmed by Chef-Owner Mitsutaka Sakamoto. It’s no surprise that the restaurant presents dishes that feature the finest ingredients from Japan, but what diners should watch out for is the one-of-a-kind experience through moments of kando (a term that describes the moment when one’s expectations are exceeded) in action.
The meal starts with Chef Sakamoto presenting diners with a box that holds a variety of chopsticks, allowing guests to choose one that catches their attention. The meal then starts with a parade of artistically plated small dishes, featuring an assortment of seasonal ingredients like vegetables, seafood, and citrus fruits. Meanwhile, fresh sea bream steeped in a perfectly balanced dashi is presented in an elegant lacquer bowl. But before it’s served, it’s lightly spritzed with water to signify freshness. Then there’s the traditional hassun course, a tableau of prized seasonal specialties (for the spring menu, expect ankimo, spear squid, and spinach with miso), that’s revealed rather dramatically: A large tray covered in parchment paper is brought to the counter and is then set on fire to reveal the meticulously plated dishes within.
And as with most kaiseki dinners, the meal ends with a rice bowl and miso soup. At iKKAGOYO, Chef Sakamoto gives diners a choice of toppings – a rich beef tendon and brisket stew or something light like maguro sashimi or katsuobushi with a raw egg – to go with the specialty organic rice from the Hyogo prefecture.
- IKKAGOYO
- LOBSTER, CRAB AND SEAFOOD BUFFET AT ESTATE
- UNDERDOG INN
LOBSTER, CRAB AND SEAFOOD BUFFET AT ESTATE
Hilton Singapore Orchard’s all-day buffet restaurant, Estate, has relaunched the popular Lobster, Crab and Seafood Buffet, which was first introduced in August 2022. Today, the seafood extravaganza returns once a week for dinner on Thursdays to the delight of both hotel guests and Singapore’s hardcore seafood lovers.
Starting at $158++/adult, the extravaganza starts at the Raw & Seafood Kitchen station, featuring cold seafood like Maine lobsters, snow crab, crayfish, tiger prawns, mussels, clams, and scallops. Crowd favorites like freshly shucked seasonal oysters and an assortment of sashimi are also available. Moving on to hot dishes, make a beeline for personal favorites like the Lobster Thermidor, Soft-shell Crab Burger, and Lobster Tagliatelle. For flavors closer to home, Chili and Black Pepper Crabs, White Crab Bee Hoon, Mala Yabbies, and Crispy Cheung Fan with Soft-shell Crab await.
To complete the experience, $208++/adult gets you free flow drinks, inclusive of red and white wine, beer, and soft drinks. For the ultimate indulgence, $238++/person will include free flow champagne, red and white wine, beer, and soft drinks.
Visit Estate at Hilton Singapore Orchard, Level 5, Tel: 6831 6270
- IKKAGOYO
- LOBSTER, CRAB AND SEAFOOD BUFFET AT ESTATE
- UNDERDOG INN
UNDERDOG INN
You’re guaranteed a fun, slightly boisterous evening at Underdog Inn, a new concept from the team behind Sago House, Low Tide, and Ghostwriter. At this modern “tavern”, smoked meats, pickled vegetables, and a variety of daily specials take center stage, complemented by an extensive drink and cocktail menu that will ensure a memorable night ahead.
Steering the ship at Underdog Inn is Executive Chef Pete Smit, who, along with his team, presents a unique menu that feature an assortment of meats most diners might not be familiar with. What results are off-cuts, house-made sausages, and even rendered fats that appear as either menu mainstays or one-off dishes for the evening. Not sure where to start? We’d recommend the pork scratchings to share, as well as vegetable crudites with taramasalata, and a plate of pickles. The Lamb Tartare, Kingfish Pastrami, and perfectly cooked Duck Breast with Smoked Grapes will satisfy the tastebuds with their bold flavors and playful textures. For something a little more substantial, the Kurobuta Pork Rib Eye with Pickled Figs will hit the spot, especially when paired with moreish sides like green chili slaw and bone marrow mash.
In addition to the cocktail menu, Underdog Inn also presents 18 “Tavern Taps”, comprised of 12 draught cocktails and six beers on rotation. Choose from classics like the Martini, Gran Torino, or Old Fashioned, which interestingly come with tableside modifiers in mini drip bottles to adjust flavors according to your preference.
Visit Underdog Inn at 115 Amoy Street, #01-03, Tel: 9699 4829
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