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FOOD & WINE
Taste: Singular Sensation
by Anton D. Javier
30 May 2023
30 May 2023
Our top tables for June shine the spotlight on Japanese ingredients, concepts, and techniques – from a restaurant hidden away in Sentosa to a new fine dining establishment that’s waiting to be discovered.
- MIYOSHI BY FAT COW
- HASHIDA SINGAPORE
- CUISSON
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Wagyu tenderloin -
Steamed abalone
It’s a choose-your-own-dining-adventure concept at MIYOSHI by Fat Cow, which recently opened at the Mess Hall in Sentosa. At this destination dining establishment, slurp on ramen that feature luxurious broths, enjoy a live teppanyaki dinner, or opt for a multi-course omakase feast that uses fresh, seasonal produce.
To fully immerse in the MIYOSHI experience – where the menu is curated by Head Chef Shingo Iijima and Sous Chef Nigel Loh – go for the 11-course Teppan-Kaiseki dinner ($280++). Make yourself comfortable at the counter-side seats and marvel at the parade of expertly executed dishes, starting with an assortment of snacks like Fresh Spring Rolls and Wagyu Tartare, as well as small bites like Teppan-grilled Straw Smoked Hokkaido Scallops and Sea Urchin with Soba, Oba Leaf, and Nikumiso. The indulgent mains that follow include live abalone steamed with kelp and finished with saikyo miso, Wagyu tenderloin with accompaniments like yuzu kosho, kizami wasabi, garlic chips, and seasonal vegetables, and a simple, but oh-so-flavorful garlic fried rice with miso soup and Japanese pickles on the side.
Visit MIYOSHI by Fat Cow at 2 Gunner Lane, #01-04/05/06, Mess Hall at Sentosa, Tel: 6019 0089
- MIYOSHI BY FAT COW
- HASHIDA SINGAPORE
- CUISSON
HASHIDA SINGAPORE
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Sakura mochi -
Hashida Spring dinner hassun platter -
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Clam chawanmushi
A beautiful Spring fling awaits you at Hashida Singapore, where Chef Kenjiro Hashida presents the season’s best offerings sourced straight from Japan. These are then executed as fresh creations in an omakase menu that highlights Chef Hashida’s penchant for visual expression and the fine arts.
The seasonal meal starts with an artfully plated eight-item starter dish, comprised of ama ebi with caviar and tempura crumbs, yuba with dashi sauce, snow crab and pickled radish roll, unagi zushi rice mixed with sansho pepper and sudachi lime, as well as seasonal specialties like firefly squid, nano hana (Japanese kalian), udo (mountain asparagus), and fuki (butterbur stalks). Following this is a smooth, umami-rich chawanmushi topped with either clam or uni and finished with lily root flower and mitsuba dashi, and Sakura Mochi filled with baked sea bream and shrimps served with shoyu dashi and pickled ume. A flurry of sushi follows, showcasing Chef Hashida and team’s handiwork, which is comprised of the season’s best catch and creations unique to the restaurant.
- MIYOSHI BY FAT COW
- HASHIDA SINGAPORE
- CUISSON
CUISSON
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White asparagus custard with uni -
Unagi -
Hotaru donabe
For a fine dining experience that brings together the freshest Japanese produce with French cooking techniques, make a beeline for Cuisson, which is helmed by Chef Tan Wee Kiat. Having worked under names like Daniel Boulud, Ivan Brehm, and Jonathan Koh, Chef Tan is now ready to strike out on his own and impress diners with his skillful handling of seafood.
As one experiences the multi-course tasting menus at Cuisson, you’ll notice Chef Tan’s respect for produce and artful compositions, starting with the White Asparagus Custard paired with a sweet and salty aged shoyu and Marukyo uni. The Ankimo Liver, with its inherent richness, is lightly cured and paired with pickled beets and kinkan confit for a hit of acidity and surrounded by crisp rice crackers for texture and a sculptural finish. The Hotaru Donabe, which currently features firefly squid, kombu, and Japanese chives is a moreish dish worth saving space for. However, the ultimate showstopper at Cuisson is the Textures of Prawn, comprised of freshly made pasta infused with ground prawn shells, Sakura ebi, prawn roe, and a Carabinero prawn croquette coated with senbei rice crackers that lends it a toasted flavor and distinct crunch.
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