HazelDiary

This July, embark on a gastronomic voyage through Southeast Asia as MasterChef Jereme Leung returns with The Return of the Memoirs of Nanyang, a captivating culinary experience happening from 1 to 6 July 2025 at the elegant 藝 yì by Jereme Leung, located within the iconic Raffles Singapore.

Read more: [SG EATS] The Return of the Memoirs of Nanyang by MasterChef Jereme Leung | Yì by Jereme Leung, Raffles Singapore

Back by popular demand after its resounding success in 2023, this year’s edition of Memoirs of Nanyang continues to celebrate the rich tapestry of Southeast Asian flavours—interpreted through the refined lens of Chinese provincial cuisine. With storytelling at its heart, this specially curated menu pays tribute to the regional ingredients and age-old traditions that shaped the vibrant culinary heritage of Nanyang.

We began the meal with an elegant Trio of Appetizers, each showcasing MasterChef Jereme Leung’s flair for transforming local flavours into refined culinary creations. The Asian Green Lobster with Assam Laksa Dressing offered a refreshing start—tender lobster paired with a tangy, herbaceous sauce reminiscent of Penang’s iconic street food, but with an elevated, elegant twist. Next came the Australian Wagyu Beef Skewer with Satay Sauce, where juicy, marbled wagyu was grilled to perfection and glazed with a rich, nutty satay—an elevated homage to the classic hawker favourite. Rounding off the trio was the Roasted Duck with Queen Mango and Rojak Sauce, wrapped in fragrant kaduk leaf and crowned with sturgeon caviar. This bite delivered a delightful interplay of sweet, savoury, and umami notes, with a luxurious finish.

Next, we had the “Buddha Jumps Over the Wall” in White Pepper Bone Broth. A soulful twist on the legendary Fujian delicacy, this version features a comforting white pepper bone broth that highlights Sarawak’s prized white pepper. Packed with nourishing ingredients and depth of flavour, it’s both luxurious and soothing, This brings the warmth and intensity to the palate without overpowering heat.

For main courses, we tried two dishes. First, Steamed Tengalan Fish with “Hakka” Glutinous Rice Wine. Tengalan fish, a freshwater fish prized for its sweet, firm flesh. It is gently steamed to preserve its natural flavour. It’s paired with a traditional Hakka glutinous rice wine sauce, which imparts delicate sweetness and slight tanginess. This dish exemplifies clean, balanced flavours with a nod to heritage home cooking.

Then, we had the Hainanese Steamed Bentong Free-range Chicken with Fragrant Butterfly Pea Flower Rice. A tribute to the beloved Hainanese chicken rice, this rendition features prized Bentong free-range chicken, known for its firm yet tender texture. The butterfly pea flower rice not only gives a visual wow factor with its striking blue hue but also carries subtle floral notes. Accompanied by house-made sauces, this dish is a thoughtful celebration of a national treasure.

For dessert, we had the Indonesian Avocado Cream with Niah Bird’s Nest & Grilled Sweet Corn. A luscious end to the meal, this dessert features silky Indonesian avocado cream layered with premium Niah bird’s nest—renowned for its health benefits and delicate texture. Grilled sweet corn adds a smoky, caramelised twist, creating a balance between creamy, sweet, and earthy elements. It’s a modern interpretation of familiar Southeast Asian dessert flavours, elevated in both taste and presentation.

The lunch was a delightful showcase of Chef Jereme Leung’s signature approach in celebrating traditional Asian flavours through a refined, contemporary lens. It was a compelling reminder of how familiar tastes can be reimagined with elegance and creativity, offering a fresh perspective on the richness and versatility of Asian cuisine.

Address: 藝 yì by Jereme Leung
Raffles Hotel Singapore
328 N Bridge Rd,
#03-02 Raffles Arcade,
Singapore 188719
Website: https://www.yi-restaurant.com.sg/

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To commemorate its 6th anniversary and celebrate Singapore’s 60th birthday, Kai Duck , a modern casual concept by award-winning Group Executive Chef Fung Chi Keung of Kai Garden is offering an enticing 60% off selected dishes on a specially curated menu. The promotion runs from now till 31 August 2025, valid Monday to Friday (excluding Public Holidays).

Read more: [SG EATS] Kai Duck Celebrates 6th Anniversary & SG60 with 60% Off Selected Dishes

Located at Ngee Ann City, Kai Duck is well-known for its innovative duck-focused creations that blend traditional Cantonese techniques with a contemporary flair. For this dual celebration, the restaurant has handpicked 6 specialty dishes and 6 handcrafted dim sum items that showcase both Chef Fung’s signature style and new culinary inspirations.

Here are the highlights dishes that you can check out:

Dim Sum Delights:
Dim sum lovers are in for a treat with these handcrafted small bites:

• Baked Pastry with Chinese Ham & Scallion (S$9.80, 3pcs) : Flaky and buttery pastry encasing premium Jin Hua ham for a savoury-sweet bite.

• Pan-Fried Pork Bun with Scallion (S$10.80, 3pcs) : Chef Fung’s unique rendition of a classic, packed with juicy pork and aromatic scallion.

• Steamed Cheong Fun with Radish and Crispy Rice (S$10.80++) : A delightful play on texture, combining silky cheong fun with crunchy bits.

• Sliced Peking Duck with Crackers (S$23.20++ for 4pcs) :A creative take on the classic; instead of the usual wrap, this version comes atop crispy crackers, offering a playful contrast in texture that’s both satisfying and unexpected.

• Yuxiang Eggplant Salted Dumplings (S$9.80++ for 3pcs) : I enjoyed the mochi-like skin and purplish hue. Visual was on point and it is a delicate yet bold flavour profile.

• Air Salad Duck Spring Roll (S$9.80, 3pcs): A Kai Duck signature, featuring tender Irish duck wrapped in an ultra-crisp shell. Light yet flavourful.

• Pizza Carrot Cake with Crispy Bacon (S$16.80++)
  A fun, shareable creation that fuses Western presentation with local flavours.

Specialty Highlights:

• Peking Duck Salad Hand Roll (S$31.20, 4pcs): A modern twist on a classic, with crisp duck skin, fresh greens and housemade sauces.

• Roasted Duck (S$38 half / S$70 whole): A perennial crowd favourite, succulent and bursting with flavour from Chef Fung’s secret marinade.

• Crispy Onion Duck Tart (S$16, 4pcs): A playful new creation featuring diced duck and crispy rice pops in a savoury tart shell. Recommend to order this when you dine in here.

• Wok-Fried Hot Pot Panda Rice with Diced South African Abalone (S$48): An indulgent dish featuring premium “Panda Rice” from Szechuan and abalone, stir-fried and mixed tableside for a rich, umami-packed experience.

From now till 31 August 2025, enjoy the following deals when you dine in:

• Lunch (Mon–Fri): 60% off 1 Dim Sum + 1 Specialty Dish
• Dinner (Mon–Fri): 60% off 1 Specialty Dish

For a limited time, diners can also sign up for Kai Duck’s Annual Membership at just S$38, which entitles you to30% off the dim sum menu. Terms & conditions applied.

Address: Kai Duck
#05-10A, Ngee Ann City, 391 Orchard Road, Singapore 238872
Opening Hours:
Monday–Friday  11:30AM – 3:30PM | 5:30PM – 10:00PM
Saturday–Sunday & Public Holidays   11:00AM – 4:00PM | 5:30PM – 10:00PM
Reservations: +65 6509 8780
Website: https://kaiduck.com.sg/

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Looking to elevate your weekend brunch plans? 5 ON 25 at Andaz Singapore has recently introduced a Weekend Yum Cha Set Menu that blends tradition with a modern, refined twist – all while offering panoramic views of Kampong Glam. Priced at S$68++ per adult and S$34++ per child with minimum two to dine.The menu is served every Saturday and Sunday from 12PM to 2PM. It’s a well-valued indulgence for a hotel dim sum experience, and the restaurant is well-rated on travel platforms like Tripadvisor.

Read more: [SG EATS] Weekend Yum Cha at 5 ON 25, Andaz Singapore – Refined Dim sum Dining with a View

What to Expect from the Weekend Yum Cha Menu:

Unlike buffet-style brunches, this is a curated set menu that includes:

• 1 soup
• 5 dimsum selections
• 2 dishes from the chef’s recommendations
• 1 vegetables/ rice/noodles dish
• 1 dessert

Here is my weekend brunch picks from their menu. Starting with the dim sum selection featuring both steamed and fried options:

• Scallop Siu Mai – A luxurious twist with briny scallop atop tender minced pork. Moist, flavourful, and indulgent.

• Wok-Fried Carrot Cake with XO Sauce – A crowd favourite with a crispy exterior, soft centre, and a bold umami kick from the XO sauce.

• Steamed Chicken Feet – Served with bean curd, black beans, and soy sauce; a classic done right.

• Crispy Lobster Roll – Wrapped in kadaifi pastry; beautifully executed with thoughtful flavours and textures.

• Steamed Glutinous Rice in Lotus Leaf – Comes with abalone, chicken, mushroom, and crispy rice. Decent, though I felt it could use a bit more flavour.

For soup, since there were two of us, I went for the Hong Kong-Style Braised Fish Soup – a hearty bowl packed with black cod, sea cucumber, fish maw, yellow chives, and vermicelli. Rich in ingredients and brimming with umami. My friend opted for the Double-Boiled Chicken Soup, which featured Chinese cabbage, dried shiitake mushrooms, and bamboo fungus. A comforting and deeply nourishing choice.

For the mains, the Crispy-Fried Black Cod is a definite must-try. Moist and tender on the inside with a perfectly crisp exterior. It is well-balanced with ginger, spring onion, and a light soy sauce. Truly a standout dish.

On the other hand, the Roasted Cage-Free Cherry Valley Duck was slightly dry and cut into thick slices, making it less memorable. Although it’s a popular choice, I personally find the cod to be the more impressive of the two.

The Wok-Fried Egg Noodles had a light sweetness and came with simple toppings like dried shrimp and scallops. Overall, it wasn’t bad, though I felt it was slightly over-charred from the wok hei.

For dessert, we enjoyed the refreshing Mango Pomelo Sago—a smooth mango purée paired with zesty pomelo and a delightfully chilled texture. Generously portioned, it was the perfect way to end the meal.

While not an all-you-can-eat affair, the portions are generous and thoughtfully balanced, making for a satisfying and fulfilling meal. Priced at S$68++, it’s a well-valued indulgence for a hotel dim sum experience. It is made even better with the stunning view as your backdrop.

Pricing Details: S$68.00++ per adult | S$34.00++ per child

Available on Saturdays & Sundays | 12:00PM -2:00PM

Address: 5 on 25
Andaz Singapore, by Hyatt
5 Fraser St, Level 25 Andaz,
Singapore 189354
Website: https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25

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If you’ve enjoyed dining at The Coconut Club, their latest venture, Belimbing, is one to add to your list. Tucked on the second floor of their Beach Road shophouse, Belimbing is a new-gen Singaporean restaurant helmed by Marcus Leow (Magic Square, Naked Finn). Named after the often-overlooked belimbing fruit, the restaurant champions native ingredients and reimagines heritage dishes through a bold, modern lens. All within a nostalgic yet refined space.

Read more: [SG EATS] Belimbing at Beach Road – New-Gen Singaporean Restaurant by The Coconut Club Team

Belimbing offers a 2-course lunch (S$58++) and 4-course dinner menu (S$88++) designed for sharing, along with a curated à la carte selection available during lunch. Expect familiar local flavours but reinterpreted with finesse and imagination.

The dinner started with an amuse-bouche- Red Prawn in Charcoal Kueh Pie Tee Shell. Red Prawn paired with honeydew, leek, and fried shallots, all encased in a delicate charcoal kueh pie tee shell. The bite delivered a refreshing burst of sweetness and umami flavour. A delightful starter to set the evening.

We tried a few starters. The Smoked Wagyu Ox Tongue impressed with its rich, tender texture and well-balanced flavours. The briny chinchalok and creamy stracciatella added a delightful contrast of umami and acidity.

As for the Grilled Firefly Squid, reminiscent of local rojak, was another highlight, offering bold, layered flavours from pickled jambu, hargow caramel, and dark soy, elevated with the crunch of crispy kailan.

For communal sharing, the Crispy Meesua with Batang Otah offered a lighter take on mee sua kueh, pairing crunchy strands with fragrant batang otah and fermented soybean sauce. Complementing the dish was a refreshing salad of dragon chives and grilled pineapple, adding a bright, zesty lift to the overall flavour profile.

Belimbing’s Clam Custard is a must-try. Their refined take on chawanmushi is silky and savoury infused with scallop essence and lifted with the tangy spice of assam pedas. It’s comforting with a bold, briny kick.

Braised Angus Oxtail is slow-cooked in a rich beef broth until tender, paired with tangy green tomato and smoky, earthy potatoes for a comforting and flavorful dish.

For mains, there are three options to choose from:

Inspired by Hainanese curry rice, the Fried Chicken with Yellow Curry was juicy with a beautifully crisp crust. It sat on a pool of luscious yellow curry with sauerkraut lending unexpected brightness and crunch.

The Wok-fried Nasi Ulam, wrapped in banana leaf, is another gem. Fragrant with herbs and spices, and accompanied by seared pomfret, fish floss, and tomato chutney, it reimagines a kampung classic with elegance and soul.

For those open to a splurge, the Grilled Short Rib (+S$7) is worth the upgrade. Brushed with beef garum and served alongside Wagyu rib finger satay and The Coconut Club’s signature coconut rice, the dish is indulgent yet grounded. The buah keluak glaze adds a rich, earthy finish that honours its Peranakan inspiration.

And of course Palate Cleanser after the mains.

Desserts at Belimbing are a delightful conclusion to the meal. It is available in à la carte and showcasing the same creative flair found throughout the menu. A standout is the Corn Salat, a modern reimagination of Nonya kueh salat. It features a creamy corn custard in place of the usual pandan layer, set atop chewy glutinous rice and served with a warm cup of corn tea. A comforting and elegant finale.

For something nostalgic with a twist, the Min Jiang Kueh delivers on both flavour and texture. Stuffed with cempedakand peanut brittle, this elevated version of the beloved pancake snack is chewy, sticky, and satisfyingly nutty. Other inventive options include the Pumpkin Bingka, paired with white miso ice cream for a savoury-sweet balance that surprises and delights.

Belimbing’s beverage programme, curated by award-winning bartender Bannie Kang (Side Door), adds a playful yet sophisticated twist to local flavours. The cocktails are bold and inventive. For those skipping the alcohol, the non-alcoholic options are equally thoughtful.

Belimbing is a thoughtful exploration of Singapore’s culinary identity, past and future. While the dishes may draw from familiar flavours, their refined execution elevate the experience into something truly memorable. For diners curious about the next chapter of Singapore cuisine, Belimbing is a destination well worth discovering.

Address: Belimbing
269A Beach Road
Singapore 199546
Opening Hours: Tuesday to Sundays | 12:00PM-3:30PM | 6:00PM-10:30PM
Closed on Mondays
Website: https://www.lobehold.com/concepts/belimbing/

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The iconic Pizza Studio Tamaki (PST) from Tokyo has officially landed in Singapore, opening its doors at 38 Tanjong Pagar Road (formerly Tippling Club). If the buzz from their Tokyo and Bangkok outlets is anything to go by, expect queues to form quickly – and with good reason.

Read more: [SG EATS] Pizza Studio Tamaki (PST) – Famous Tokyo Neapolitan Pizza Now in Singapore at Tanjong Pagar

Helmed by Chef Ryosuke Tanahara, a protégé of founder Tsubasa Tamaki, PST Singapore is the brand’s second overseas outpost. Backed by JAP Concepts (the same group behind Yappari Steak), PST brings its award-winning Tokyo-Neapolitan pizzas to our local dining scene. Interestingly, Chef Tamaki also mentored the Japanese chef behind Beyond The Dough, the pizzeria located at Arab Street.

PST has made waves in the global pizza scene since its debut in 2017. Not only has it been listed in the Michelin Guide Japan for four consecutive years, but it also clinched the Bib Gourmand in 2022 and 2023. On top of that, it’s a regular feature in both 50 Top Pizza World and 50 Top Pizza Asia-Pacific – accolades that set high expectations.

Their signature pizza style features light, crisp textures and a beautifully puffed crust. The dough is crafted from a special blend of flour, fermented for 30 hours, then baked in a wood-fired oven fueled by a mix of oak, cherry, and beech wood. It’s a perfect fusion of Tokyo and Naples, with subtle Japanese nuances in every detail. Guests can even customize the level of char and saltiness to suit their preferences.

We had the chance to check them before their official opening on 10^th June. Here is what we tried:

Tamaki (S$29.00++) – The signature tomato-based pizza, bursting with vibrant flavors and a perfectly balanced acidity that awakens the palate. The Datterini tomatoes are gently crushed to let their juicy sweetness meld seamlessly into every slice.

Bismarck (S$32.00++) – A beloved cheese-forward pizza topped with a luscious runny egg that adds a creamy richness to every bite. It features mozzarella, mushrooms, house-made salsiccia (pork sausage), pecorino romano, and a Japanese Hinata egg.

Arrabbiata (S$30.00++) – A bold, fiery creation perfect for spice lovers. Made with sweet Datterini tomatoes, housemade pork nduja, and mild Japanese garlic, the pizza is finished with local slow-dried chilli padi flakes that deliver a satisfying heat. A well-balanced tomato-forward base with a punchy local twist.

5 Formaggi (S$34.00++) – A rich, creamy delight that’s a dream come true for cheese lovers. Topped with a luxurious blend of smoked mozzarella, gorgonzola, taleggio, grana Padano, and mascarpone, it’s served with a side of acacia honey for a touch of sweetness that beautifully balances the savoury profile.

Caramelised Marinated Pumpkin in Red Wine Vinegar ($16.00++) – A starter that combines sweet and tangy flavors. It’s a decent dish, though it didn’t quite win me over.

Meatballs in Tomato Sauce (4pcs) ($18.00++) – These comforting, well-seasoned meatballs are a must-try. Highly recommended as the perfect accompaniment to your pizza order. Photo is the sampling portion and the actual dish comes with 4 pieces.

Vanilla Ice Cream with Okinawan Sea-Salt & Extra Virgin Olive Oil ($9.80++) – A unique combo that surprisingly worked, balancing sweet and savoury perfectly.

House-Made Tiramisu ($14) – Classic, no frills, and just the right finish to the meal. Taste wise still decent but not expectating a wow factor though.

PST Singapore offers a distinctive pizza experience. With its combination of Michelin pedigree, meticulous craftsmanship, and thoughtfully curated flavours, it’s set to be the next pizza hotspot in town. Whether you’re a pizza purist or someone looking for something new, Pizza Studio Tamaki deserves a spot on your dining radar for your recent dining options. Be sure to make your reservation before heading down.

Pizza Studio Tamaki (PST)
38 Tanjong Pagar Road, Singapore 088461
Opening Hours: Monday – Sunday: 12:00PM–3:00PM | 5:00PM–11:00PM
Reservations: Click here to book your table now.

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Zeniya Singapore has officially reopened its doors at Shaw Centre, stepping into a new chapter as part of the prestigious Les Amis Group. This marks more than just a relocation – it is a bold reaffirmation of Zeniya’s commitment to offering an exceptional Kaga Kaiseki dining experience, right in the heart of Orchard Road.

Read more: [SG EATS] Zeniya Singapore– A New Chapter of Kaga Kaiseki at Shaw Centre

For the uninitiated, Zeniya Singapore is the only international outpost of the two MICHELIN-starred Zeniya Kanazawa in Japan, helmed by Chef-Owner Shinichiro Takagi. Known for his dedication to preserving the traditions of his hometown Kanazawa, Chef Shin brings a profound sense of place to every dish, offering diners a rare taste of authentic Kaga cuisine outside of Japan.

The new space continues to deliver Kaiseki dining at its finest. Expect a serene, intimate counter dining experience where every course tells a story of the season – and of Chef Shin’s Kanazawa roots. Chef-owner Shinichiro Zeniya—fondly known as Chef Shin—has launched a refreshed Kaiseki menu that is bolder in flavours, more refined in techniques, and includes courses exclusive to the Singapore outpost. For lunch, the menu is available at S$188++ and S$288++ per person, while dinner is offered at S$288++ and S$388++ per person.

As the second-generation owner of the Two MICHELIN-starred Zeniya in Kanazawa, Japan, Chef Shin continues to take immense pride in the art of Kaiseki. During our visit, he graciously explained the nuances between Kaiseki and Omakase, highlighting Kaiseki’s deep-rooted emphasis on seasonality, structure, and balance.

Our journey began with an auspicious toast -Zeniya’s signature sake. A special collaboration with a Kanazawa-based brewery. After a welcoming gesture, we proceed to start our dinner experience for the evening.

Sakizuke

Uni (sea urchin), Kegani (hairy crab), and Shirozuiki yam stem in a tosazu vinegar jelly, garnished with pentasu flowers and yuzu zest. Light, refreshing, and beautifully composed

Wanmori

This course featured Amadai (tilefish) with perfectly crisp skin and sweet, tender flesh, swimming in a complex dashi broth. A comforting and umami-rich delight.

Tsukuri (Sashimi Selection)

The sashimi is presented in three distinctive parts:

• Ishidai (striped beakfish) and Amaebi served with a housemade chirizu sauce. The housemade sauce is crafted from ponzu, radish, spring onions, and a touch of chilli pepper. It offers a lighter, more nuanced flavour that complements rather than overpowers the delicate seafood. Interesting!

• Straw-smoked Katsuo (bonito), flown in from Kanazawa. The fish delivers a beautifully clean yet deeply intense flavour, balancing subtle smokiness with the natural umami of the bonito.

• “Une Bite Sushi” of marinated bluefin tuna atop perfectly seasoned rice, finished with crisp seaweed and chopped green onions.

Hashiyasume

A palate refresher featuring the ethereal Sarashina Soba, made from the core of buckwheat, paired with creamy fugu milt and savoury karasumi. Refined and elegant.

Yakimono

The Nodoguro (blackthroat sea perch) grilled yuanyaki-style was the ultimate crowd-pleaser. The richness of the fish was offset by crispy kadaifu and the surprisingly bright, floral notes of kinome (sansho leaves).

Shiizakana

A Zeniya Singapore-exclusive: Awabi (abalone) prepared karaage-style. Boiled, steamed, then deep-fried to achieve a crispy exterior that gave way to tender, succulent meat. A creative twist rooted in tradition. This was my first time experiencing abalone prepared this way, and it left a lasting impression.

Takiawase

Succulent Miyazaki Wagyu and Kamonasu (eggplant) served with tamamiso paste and seasonal misansho.A dish that showcased harmony and umami in every bite.

Gohan (Rice Course)

Kanou-gani (snow crab) rice served is rich in umami from the thick dashi broth. Accompanied by a bowl of dark and white miso soup, and housemade pickles, including a stunning mustard-marinated mountain yam. Absolutely soul-satisfying.

Kudamono (Fruits)

We were served cherries and red-skinned mango from Miyazaki. Plump, sweet, and juicy, ending the savoury journey on a refreshing note.

Kashi (Traditional Sweet)

A piping hot Warabi Mochi, oozy-soft and finished with cinnamon kinako (roasted soya bean powder) wrapped up the meal in comforting, nostalgic flavours.

Zeniya’s dedication to authenticity goes beyond just ingredients. Even the water used in the kitchen has been carefully engineered to replicate the mineral-rich spring water of Kanazawa, enhancing the clarity and depth of signature dishes like the Wanmori (clear fish soup). Served in lacquered bowls aged over a century, every element of the dining experience . From plating to technique, it is crafted to honour the spirit of Kaiseki.

As Zeniya Singapore reopens at Shaw Centre, diners can look forward to more than just a meal — it’s a journey through the seasons of Kanazawa, guided by the culinary philosophy of Chef Shinichiro Takagi and brought to life by his Singapore team. Reservations will likely be limited, and menus may shift with the seasons.

Zeniya Singapore
Shaw Centre, #03-10,
1 Scotts Road,
Singapore 228208
Website: http://www.zeniya.com.sg/

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Calling sea urchin lovers! Acclaimed uni specialist Morita UNIGORO has officially opened its doors in Singapore. Hailing from Osaka, Japan, where reservations are notoriously hard to score, this newly opened Singapore outpost brings a taste of Japan’s premium uni omakase experience right to the heart of the CBD specifically along Stanley Street. They have taken over the space previously occupied by Nishikane by Nobuhiro Nishi.

Read more: [SG EATS] Morita UNIGORO – Premium Uni Omakase Experience from Osaka Lands in Singapore

The Singapore branch features a cosy 14-seater counter-style setup. Diners can watch the chef prepare each dish right before their eyes. A theatrical and engaging way to appreciate the fine attention to detail that goes into every course.

The Omakase Menus

Morita UNIGORO offers three omakase tiers priced at S$98, S$168, and S$250. We went for the S$168 menu for recent visit.

We began the meal by selecting our chopstick holder, as the staff presented a delightful selection of colourful Japanese designs for us to choose from.

New Uniku (Uni & Meat)

A bold start to the meal – thin slices of A5 Kagoshima Ribeye, raw egg yolk and bafun uni. Diners are instructed to spread the yolk over the beef and wrap the uni inside like a little parcel. The result? Silky, tender beef with a luxurious, almost creamy texture that pairs surprisingly well with the briny sweetness of the uni.

Signature Uni Hot Pot

The main highlight of the evening was undoubtedly the uni-infused hot pot, featuring a Kyoto-style saikyo miso broth made from beef bones and asari clams, then blended tableside with fresh uni for an extra layer of richness. Each diner is served an individual pot filled with premium ingredients, including clams, abalone, lobster, vegetables, A5 Kagoshima ribeye, and porkbelly. All meticulously sourced from various regions across Japan. The result is a deeply umami-laden, irresistibly moreish broth that lingers on the palate.

Uni Risotto

Don’t leave before trying this clever dish made from the leftover hot pot broth. Rice is cooked directly in the soup and topped with grated lotus root and a final spoonful of uni. It’s deeply comforting and flavour-packed – a must-try! Diners can choose between a medium or large portion to suit their appetite.

Optional Add-On: Uni Pasta (Singapore Exclusive)

Although not part of the omakase, the uni pasta is a recommended to add-on. The dish is currently on 1-for-1 promotion available with any alcoholic drink purchase for the month of May 2025. Priced at S$48++, the pasta becomes S$24++ per portion. Rich, creamy, and indulgent and this Singapore-exclusive item is worth ordering if you have room to spare.

Dessert

The meal ends on a refreshing note with a watermelon granita paired with salt flakes. A Japanese touch to balance the sweetness.

Morita UNIGORO is a wonderful addition to Singapore’s omakase scene, especially for uni lovers. S$168 price tag might feel steep for the whole course but considering the use of premium ingredients and personalised service makes this a worthwhile indulgence for special occasions.

Morita UNIGORO
10 Stanley Street,
Singapore 068729
Opening Hours: Mondays–Saturdays
Lunch: 11:30AM–2:00PM(Last order at 1:00PM)
Dinner: 6:00PM–11:00PM (Last order at 9:30PM)

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Coriander Leaf has reopened its doors in a refreshed space at Tanjong Pagar, continuing its mission to bring the bold, vibrant flavors of Pan-Asian cuisine to discerning diners. Nestled in the heart of Singapore’s heritage district, this intimate yet elevated venue is designed for both corporate lunches and indulgent dinners, offering a contemporary sanctuary where tradition meets modernity.

Read more: [SG EATS]  Coriander Leaf Restaurant – An Elevated Pan-Asian Dining Experience at Tanjong Pagar

The restaurant’s menu is uniquely categorised into five flavour verticals – Fresh, Familiar, Spicy, Umami, and Sweet – allowing diners to navigate a multi-sensory culinary journey through Asia.

We began our meal with the Mezze Duo, featuring Muhamarra Dip and Tabouleh. The bold spices of the dip and refreshing crunch of the tabouleh whetted our appetites perfectly.

The Nepalese Minced Chicken Momo Dumpling stole the show with its adorable presentation. A neat row of dumplings served over a roasted tomato relish and luscious cashew labneh.

Next came Samia’s Signature Frontier Chicken, a dish that lives up to its name. Smothered in a powerful blend of chilli and coriander seeds and served with arugula, this fiery plate stirred up a tsunami of spices that hit all the right notes.

The Braised Beef Brisket with kimchi and spring onion brought a comforting depth of umami.

The Guava-Tamarind Hamachi Collar stood out with its clever balance of spicy tamarind chutney and sweet guava salsa. A bright and surprising combination that lingers delightfully on the palate.

The Charcoal Grilled Broccoli was a smoky, zesty standout, dressed in chilli, garlic, and lemon.

These dishes were best enjoyed with Coriander Rice and warm, fluffy Butter Naan.

To cleanse the palate, a refreshing and aromatic Ginger Flower Sorbet was served.

For dessert, the Rose Pavlova was a visual and flavourful delight, featuring Alphonso mango sorbet, lychee, fresh berries, and Chantilly cream. Light yet indulgent.

The meal concluded with a bold and fragrant twist on a classic – Masala Spiced Valrhona Lava Cake, paired with creamy Teh Tarik Ice Cream. This unique combination bridged the richness of chocolate with the familiar comfort of local tea.

Coriander Leaf’s Tanjong Pagar outpost delivers a refined yet approachable Pan-Asian dining experience that artfully combines tradition with modern flair.

Coriander Leaf
Address: 20 Craig Road
#01-01, Craig Place
Singapore 089692
Opening Hours: Mondays – Saturdays: 12:00PM-3:00PM | 5:00PM-10:30PM
(Closed on Sundays)
Website: https://corianderleaf.com/

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Located on Level 2 of Amara Hotel, Sapoto is the latest yakitori omakase restaurant to join the vibrant dining scene in Tanjong Pagar. Helmed by the former head chef of the renowned Shirokane Tori-Tama and brought to you by the same folks behind Sushi Yujo and Shinrai, Sapoto promises a modern Japanese grill experience without burning a hole in your pocket.

Read more: [SG EATS] Affordable Sapoto Japanese Yakitori Omakase From S$48++ at Amara Hotel, Tanjong Pagar

Step into the softly illuminated space and you’ll be welcomed by an intimate counter-style dining setup. Diners can enjoy watching chefs in action. At the helm is Chef Shyong, a seasoned yakitori specialist with over 10 years of experience, alongside Chef Desmond Fong, who adds a contemporary twist to the traditional fare.

Sapoto offers well-priced omakase menus with lunch starting from S$48++ and dinner from S$98++. I went for the S$148++ dinner omakase, which showcased a delightful balance of premium ingredients and expertly grilled skewers.

Sashimi Trio
The meal kicked off with Akami, Tai and Otoro – fresh cuts that whetted the appetite.

Chutoro Carpaccio
Beautifully plated and topped with caviar. The chutoro was buttery and indulgent.

Tsukune with Egg Yolk
A classic mix of pork and chicken. Perfect when dipped into the rich egg yolk.

Bonjiri (Chicken Tail)
Loving the tender, smoky, and full of flavour.

Grilled Innard / Chicken Skin Alternative
I opt for the grilled innard. I had the Chicken heart yakitori that has a slightly chewy, firm texture with a rich, meaty flavour. It is not overly gamey.

Uni Truffle Brioche
A mini brioche bursting with umami richness – the creamy uni stood out beautifully.

Trio of Grilled Chicken Skewers

• Chicken Shoulder with yuzu pepper – zesty and tender
• Chicken Thigh with Leek – classic and juicy
• Chicken Neck – flavour-packed with a satisfying chew

Grilled Vegetables
King Oyster Mushroom and Japanese Broccolini – smoky and a welcome contrast to the meats.

Torched Scallop with Grilled Seaweed
The sashimi-grade scallop, lightly torched and wrapped in freshly grilled nori, was a feast for both the eyes and the palate. The combination was simply divine, with a perfect balance of delicate flavours and textures.

Tontoro (Pork Jowl)
One of my favourites of the night – juicy and layered with a wasabi pickle kick.

Tebasaki (Mid Wing)
Crispy skin and tender meat.A yakitori staple done well.

Sapoto Ramen
A small bowl of creamy ramen broth to round off the savoury dishes.

Dessert – Japanese Melon
A refreshing end to the omakase experience.

Sapoto offers a top-notch yakitori omakase experience that is both affordable and diverse. If you’re looking for a value-for-money omakase in a cozy atmosphere, Sapoto is worth a visit without breaking the bank.

Address: Sapoto
165 Tanjong Pagar Road,
#02-26, Amara Hotel,
Singapore 088539
Opening Hours: Tuesday to Saturday 6:00PM to 10:30PM
(Closed on Mondays)
Website: https://www.sapoto.sg/

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Although I’ve previously enjoyed NOBU’s weekend brunch, this was my first time experiencing their Spring Omakase Dinner. With spring in full bloom, there’s no better occasion to savour NOBU Singapore’s seasonal Spring Omakase Dinner Menu, thoughtfully crafted by Executive Chef Hideki Maeda. Available for a limited time only until 30 April 2025, this six-course dining experience is priced at S$195++ per person and highlights the finest spring ingredients presented with NOBU’s signature elegance and artistry.

Chef Hideki Maeda combines the finest seasonal ingredients with premium seafood and meat selections, creating a delightful balance of flavours and textures, all beautifully presented in NOBU’s signature style.

Read more: [SG EATS] Spring Omakase Dinner Experience at NOBU Singapore | Four Seasons Hotel Singapore

Here’s a glimpse at the full omakase menu like:

Sashimi Three Ways ( Scallop Tiradito, Kombu Ikejime Catfish & Tuna Tataki)

Each bite is a refreshing start to the meal. Highlighting the purity of each ingredient with subtle seasoning that elevates rather than overpowers.

Spring Sushi Selection

Featuring Scallop Taco, Hotaru Ika (Firefly Squid), Eel, Tuna and Salmon with Pickled Sakura Flower. This course celebrates the fleeting beauty of spring, featuring delicate seafood and floral accents that pop both visually and on the palate.

Sakura-Tai with Dry Miso and Bamboo Shoots

Refreshing dish served with rapeseed blossom (nanohana), butter lettuce, diced capsicum, and dressed in a zesty yuzu truffle oil and shaved parmesan cheese. A clever blend of East-meets-West.

Pan-Fried Lobster in Creamy Spicy Lemon Sauce

Pan-fried lobster is paired with pumpkin purée, chive oil, baby asparagus, and cauliflower. The rich, creamy sauce complements the sweet lobster meat perfectly, while the vegetables lend freshness and balance.

Charcoal-Grilled Spring Chicken

For Main Course, we had the Josper Charcoal-Grilled Spring Chicken with Tosazu Butter, served with a teriyaki glaze and crispy fried onion rings for added texture.

Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita

For dessert, we enjoyed the Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita. The dessert is served on a base of mango jelly and topped with coriander leaves for a refreshing herbaceous touch. Light and tropical finale to the meal.

If you’re looking for a seasonal dining experience with a balance of elegance and innovation, this Spring Omakase at Nobu Singapore is worth planning a night out for. Seats are limited, so early reservations are recommended!

Address: Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Blvd
Singapore 248646
Website: https://www.noburestaurants.com/singapore/home

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