Flutes, renowned for its long-standing presence at the National Museum of Singapore, has recently relocated to a historic heritage site at Guoco Midtown House, formerly a police station. Although the restaurant has been a fixture in Singapore’s dining scene for years, my first visit was an eye-opening experience.
The evening began with an array of snacks – BBQ Yumbah Abalone with Kombu Butter and Truffle, Potato Croquette with Bafun Uni and Oscietra Caviar, and Kangaroo Tartare with Beetroot and Goat’s Cheese. These offerings showcased Flutes’ adept fusion of Australian ingredients.
Opting for the dinner degustation menu at S$178+, we embarked on a journey of nine meticulously crafted courses. Each course was meticulously crafted, reflecting Chef’s dedication to harmonizing flavors and textures.
The Alaskan King Crab wrapped in avocado, horseradish, and dill provided a refreshing introduction that invigorated the palate.
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The Aquna Murray Cod, accompanied by spring vegetables and smoked mussel butter, showcases its forgiving nature due to its oily content. Its moist, medium-textured flesh with large flakes and minimal bones delivers a clean, non-fishy flavor profile.
Celeriac with Manjimup Truffle and Langoustine, a standout for its nuanced sweetness and sophisticated presentation.
BBQ Zabuton Satsuma Gyu Skewer, featuring Kagoshima Prefecture Tajima beef, which melted in the mouth and paired surprisingly well with beetroot.
The pre-dessert of Jerusalem Artichoke Ice-Cream with Manjimup Black Truffle and Caramelized Milk Crumbs was a unique delight, while the Strawberry Pavlova with Calamansi Sorbet provided a perfect conclusion to the meal.
The meal concluded with a Petit Fours- Kaya Soy Bon Bon, Yuzu Jube, and Rojak Flower Macaron, each a tiny bite for a sweet ending.
For those looking to enhance their dining experience, an additional beverage pairing option is available for S$108++ per person, allowing guests to savor a selection of wines expertly chosen to complement each course.
Flutes at Midtown House is more than just a restaurant; it is a celebration of culinary artistry, heritage, and sustainability. Whether you are a long-time patron or a first-time visitor, the new location offers an experience that is both familiar and refreshingly new. With its commitment to impeccable dining and environmental responsibility, FLUTES continues to set the standard for a long-standing fine dining in Singapore.
Nestled along Tras Street, Ki Su Shoujin Omakase stands out as a fresh addition to Singapore’s culinary scene, brought to you by the team behind Joie by Dozo. Embracing a plant-based omakase concept, Ki Su is a pioneer, offering a distinctive and forward-thinking dining experience.
Ki Su offers two omakase menus: an 8-course lunch priced at S$88.00++ and a 10-course dinner at S$168.00++. Opting for the dinner omakase, guests are treated to a sequence of inventive meatless dishes, each presenting a contemporary twist on traditional omakase fare.
The dinner omakase menu unfolds with a delightful trio of snacks, including Egg Yolk Toast with Air Flown Tonburi Caviar, Avocado Taco, and Beetroot Cigar.
Next, we had the Nigiri Sushi selection features four distinct types, such as the Shiro Shimeji (White Mushroom), Red Capsicum (reminiscent of tuna sushi), Nasu (Eggplant), and Pumpkin (resembling Uni sushi). Each piece offers a harmonious balance of flavors and textures, showcasing the chef’s creativity.
A highlight of the meal is the Truffle Pate, a decadent creation crafted from nuts and adorned with mustard seeds and a hint of truffle sauce atop a crispy buttery toast. The illusion of foie gras is convincingly achieved. I was amazed with the creation.
The Yakimono course presented two skewers of beancurd skin wrapped with enoki mushroom and cherry tomato, grilled to perfection.
The following course features king oyster mushrooms adorned with shiso leaf, complemented by a sweet pea puree.
Kabutoni, a simmered course, delighted the palate with eggplant, daikon, yuba (tofu skin), and morel mushroom in a flavorful soy sauce and sake broth.
Notable mentions go to the Golden Temaki, a crunchy seaweed handroll filled with maitake mushroom, gold flakes, and egg yolk. The homemade mayonnaise truly shines.
For the Entree, the juicy and meaty Monkey head mushroom took center stage, accompanied by rice popcorn and truffle mashed potatoes. Despite already feeling satisfied, the temptation of the truffle mashed potatoes was simply irresistible.
The meal concludes with a comforting leek-infused soup poured over a baby Napa cabbage. This dish reminds me of a similar dish I had at Chef Chan’s Private Dine recently.
Desserts were a delightful culmination of creativity and flavors, with highlights including a Matcha Bonsai creation and a colorful display of edible flower petals served with Hokkaido ice cream.
While the dinner omakase price may seem steep for a primarily vegetable-based menu, Ki Su Shoujin Omakase presents a novel and commendable concept in plant-based dining.
While it may not align with traditional Japanese omakase expectations, it undoubtedly offers a unique and memorable culinary adventure for those seeking innovative flavors and vegetarian delights.
Embark on a delightful journey of joy and savor the vibrant flavors of Holi – India’s Festival of Colours, surrounded by cherished company at the iconic Tiffin Room in Raffles Hotel Singapore. From 18 March to 31 March 2024, Chef de Cuisine Kuldeep Negi presents the exclusive limited-time menu, ‘The Wondrous Flavours of Holi’.
This carefully curated selection caters to both vegetarian and non-vegetarian preferences, with the option for a wine pairing to elevate your celebratory experience. The lunch and dinner menu are priced at S$132++ per guest, while those seeking a refined touch can opt for alcoholic beverage pairings (2 glasses) at S$58++ per guest or (4 glasses) at S$98++ per guest. A dedicated Vegetarian Menu is also available.
Chef Kuldeep’s Welcome sets the tone with Dahi Gujia, featuring stuffed yellow lentil dumplings with sweet yogurt, tamarind, and spicy mint chutney. The dumplings are filled with a nutty filling and topped with flavorful thick yogurt and chutneys for a delightful combination of textures and tastes.
The culinary journey continues with Achari Murgh Tikka Kathi Roll – a pickled spicy tandoori-grilled chicken wrap with beetroot, radish, and onion salad before moving on to the mains. Personally, I enjoyed the impeccable balance of flavors and textures achieved with the thoughtfully chosen ingredients in this dish.
Transitioning to the main course, elegantly presented in their signature dabba, and served in gleaming copper tiers. We delighted in the Tawa Masala Fish – a pan-seared black cod infused with a special blend of spices, onion, and tomato masala. This dish is not only satisfying and nutritious but also bursts with authentic Indian flavors. The chef’s selection of fish for this year’s menu is truly commendable.
The Murgh Madras presents boneless chicken leg in curry leaves, fresh coconut, mustard seeds, and spices. This flavorful dish is a perfect blend of richness and satisfaction, boasting deep and robust flavors.
Pahadi Gosht offers a Himalayan-style lamb chop curry with fresh herbs and spices. The lamb emerges incredibly tender, while the curry exudes a delightful earthy flavor derived from the bones.
Accompany these delights with Shahi Dal – yellow lentil curry with black beans and red kidney beans. The velvety, creamy texture of the lentil’s pairs exceptionally well with naan.
Next, we have the Tomato Mint Pulao – Fragrant and tasty Indian basmati rice with fresh tomato, mint, and cardamom. This rice serves as an excellent accompaniment to all the rich gravies, making it the perfect carbohydrate addition for the evening.
The meal concludes on a sweet note with the delectable trio of desserts: Makai Halwa, Gujia, and Gur Para – sweet corn halwa, traditional sweet dumplings stuffed with coconut and dried fruits, and jaggery bites, respectively. While the sweetness might be on the intense side for my taste, it is characteristic of the typical sweetness found in Indian desserts.
Immerse yourself in the spirit of Holi and celebrate the festival with an unforgettable culinary experience at Tiffin Room. Returning to Tiffin Room is always a delight, and their highly recommended wine pairing adds a perfect touch to the overall experience, creating an ideal complement to the exquisite dishes.
Conveniently located on Arab Street, Beyond The Dough stands out as a vibrant addition to the local dining scene. More than just a pizzeria, it seamlessly blends traditional techniques with modern flair while remaining true to the essence of exceptional pizza.
Address: Beyond The Dough Pizzeria
150 Arab Street
Singapore 199832
Opening Hours: Monday to Saturday | Lunch: 11:45AM to 15:00PM (13:45PM Last Order) | Dinner: 17:00PM to 23:00PM (21:45PM Last Order)
The following course features exquisite harmony of 154 days aged Ecuadorian cacao. It’s rich and velvety taste perfectly complementing the succulent essence of Bresse pigeon intensifying the richness of flavors.
Transitioning to the “Sunday Lunch” segment, highlighting the traditional Chilean snack, the Empanada takes center stage. Crafted with wagyu beef, it is elegantly adorned with a pebre gel (a Chilean condiment typically comprising coriander and/or parsley) and delicate micro herbs on top.
For the final savory course, we had Picana presenting Wagyu beef with vibrant chimichurri sauce.
Palate cleanser before moving on to our sweet treats.
The dessert experience unfolds in three acts. The first, Desierto Florido features crushed honey orange meringue, chirimoya alegre espuma, and mango-pineapple-infused orange flan.
Antarctica, the second dessert offers goat’s milk ice-cream, crispy milk, cinnamon anglaise, Patagonian blackberries, and dulce de leche.
The grand finale Carrito De Dulces involves a dessert trolley presenting single-origin chocolates from South America for patrons to choose from. We get to choose whichever type of chocolate from the dessert trolley.
While unfamiliar to many, Chilean cuisine takes center stage at Araya offering a refreshing addition to Singapore’s dining scene. The carefully crafted dishes, attentive service, and unique flavour combinations position Araya as a strong contender for a Michelin Star in the future. I would recommend giving it a try for an exquisite dining experience.
Address: Araya Mondrian Singapore Duxton 83 Neil Road, #01-08 Singapore 089813 Tel: +65 8870 0871
Opening Hours: Tuesday to Saturday 6:00PM to 11:00PM (Last order at 9:00PM) Closed on Sunday & Monday
Abura Kappo is a new dining concept within the renowned Hashida Singapore that offers a unique and innovative dining experience. Nestled along the vibrant Amoy Street, Abura Kappo shares the same entrance as Hashida Singapore, which is helmed by chef Kenjiro “Hatch” Hashida. Having recently unveiled its doors last December, Abura Kappo introduces a captivating fusion of creativity and tradition, all centered around the element of oil.
There are three private dining rooms available- Room A which accommodates 12 guests, Room B with a capacity for 7 guests , and Room O (Abura Kappo) designed for gatherings of up to 6 guests. So to reach to the designated Abura Kappo room, diners will take a serene stroll down a zen lane within Hashida Singapore that adds an element of anticipation.
Abura Kappo’s fixed 13-course menu, priced at S$200++ per person, showcases a delightful blend of traditional Japanese flavors with a contemporary twist. Join me as I delve into the beautiful evening here.
Monaka
A crispy wafer filled with a creamy blend of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.
Lamb x Squid
A surprising combination of fresh raw lamb paired with squid, accompanied by Hashida’s signature gin salt. I thought the combination was interesting and the chef has nailed it well.
Camembert
A delightful course featuring Camembert cheese tempura paired with the citrusy mint of kinome leaves. One of my favourite of the night.
Tuna Consommé
I was instructed to gently swirl the glass containing the tuna consommé, which I thought it was wine at the first place. The swirl is to allow the aromatic spring onion oil to meld with the essence of Japanese bluefin tuna. Splendid!
Managatsuo
Moving on to the Managatsuo, a dish spotlighting the silver pomfret. This delectable creation is served with two flavorful sauces – a zesty, homemade onion sauce and a rich tempura sauce.
Ebi Toast
Deviating from traditional bread with a savoury house-made tamagoyaki and angel shrimp paste. Visually pretty and flavours are on point.
Tebagyoza
A twist on Tebagyoza, featuring a crisp deboned chicken wing generously stuffed with glutinous rice and egg. It is inspired from Oyako-don dish.
Wagyu Beef Tempura
Hokkaido Tokachi Wagyu beef wrapped in green shiso leaf, deep-fried to perfection, and drizzled with a sauce made from balsamic vinegar and pomegranate juice. Give a dip with with the Sakura salt and red shiso (yukari) salt that served on the side for more flavours.
Duck Salad
A refreshing intermission in the culinary journey so far. This course features slices of succulent duck breast accompanied by pickled turnip and persimmon, offering a delightful blend of flavors and textures.
Soft Soba Taco
The Soft Soba Taco is a pleasantly surprising fusion dish that brings together a handmade buckwheat tortilla with a touch of sukiyaki inspiration
There are also inspirations from sukiyaki with the deep-fried cutlet of minced Wagyu topped with tofu emulsion and then drizzled over with egg yolk.
Oden Tempura
Oden Tempura takes inspiration from the Japanese classic, with radish and tomato stewed in dashi before being deep-fried to a golden perfection. This unique preparation is a first for me, and I must say, it’s surprisingly delightful.
Donabe
Presented in a donabe, the dish features plump, glossy, and sweet Nanatsuboshi short-grain rice, paired generously with a selection of fresh seafood. The bowl is accompanied by a trio of toppings and sheets of roasted seaweed. Among them is the Spicy Tuna, adorned with golden tempura crumbs; Prawn Tempura, served with tempura sauce resembling a mini tendon; and a mix of julienned radish, shiitake mushroom, spinach, and burdock root arranged in the style of Korean Kimbap.
The concluding savory course offers a playful DIY experience, allowing you to customize the donabe with condiments and accompanying ingredients to your liking.
Dessert
The dessert presentation unfolds in two parts. First, we had the shiitake mushroom-infused chocolate paired harmoniously with house-made vanilla ice cream, cleverly shaped to mimic a mushroom cap. Next is the slice of dried persimmon served alongside house-made matcha ice cream.
For those still craving more, ala carte add-ons such as Uni & Caviar Tempura, Ika & Caviar Tempura, and Kani Tempura are available.
Abura Kappo’s innovative approach to its “oil”-inspired menu, combined with unexpected twists and delightful flavors, offers a refreshing departure from traditional omakase experiences. The intimate setting and creative dishes make it a must-try for those seeking a fun and unique culinary adventure in the heart of Singapore.
Elan situated at Shaw Centre is a modern French restaurant by Les Amis group. The restaurant is in the same row as Les Amis, Mui Kee and other Les Amis concepts. They took over the previous restaurant, La Strada. My friend and I were planning for a catch-up session, and we decided to book here for lunch as they are offering a set lunch menu priced at S$60.00++ per guest on Saturdays too. I saw online reviews that the set lunch menu was previously priced at S$70.00++ per guest. So, I guess there is a price adjustment going on. Read More
Introducing ENChanko Hotpot & Kamameshi, the newest venture from the EN Group. The restaurant showcases the cherished Japanese traditions of Chanko Hotpot and Kamameshi at Vivocity. It currently the only Chanko Hotpot specialty restaurant in Singapore. Read More
Moxie, a Modern Mediterranean restaurant and lifestyle concept inspired by coastal culinary journeys. Nestled at the Medical Alumni Association Clubhouse on 2 College Road, the restaurant is just 5 minutes’ walk from Tiong Bahru MRT Station. Moxie is helmed by Group Executive Chef Steven Chou who brings a wealth of experience from Michelin-starred kitchens at Danny Meyer’s The Modern and The Public in New York, as well as a recent position as culinary director of Resorts World Genting. Read More
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