Wagatomo | Festive Omakase Menu – Wagyu-centric dishes We made a second visit to Wagatomo in less than 2 months to try its Wagyu-centric festive omakase menu, where Chef Tomoyuki Kiga – the brain and chef behind Wagatomo – curates a tasting menu featuring some of the best dishes of Wagatomo. Available only from 1 – 31 December, this nine-course menu is value-for-money and showcases the prized Wagyu cuts in various ways. Begin with the A5 Wagyu Pizza, a signature at Wagatomo. We tried this before during our previous visit so when we saw it on the…
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Ikkote | The Newest Kyoto Kaiseki-Style Omakase at Telok Ayer Ikkoten is the newest Kyoto Kaiseki-Style Omakase that opened just a stone throw away from Telok Ayer MRT station. Helmed by head chef, Brandon Low, who has had experience working at restaurants like Chikuyotei and Yoshi, Ikkoten is meant to be a space for Chef Low to integrate the traditional taste of Kyoto cuisine with his own spin on things. We had the “Hana” ($298++) menu during our visit. After settling in, we were served with an appetizer: homemade black sesame tofu with uni and dashi sauce.…
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taiga | What to expect from $350 Dinner Omakase Getting lost on your visit to Taiga? Be greeted by the wide rockscape as we set off at the foothills. Ascend upwards through the narrow crevice in the mountain that leads to the gastronomical experience at the Sushi Counter. The restaurant’s ambience reflects conventional design, stylish dark wooden furniture, accentuated by the architectural and lighting design in a dark and contemporary arrangement where the diners sat. An intimate 13-seater fine dining sushi-ya, Taiga is helmed by Master Chef Taiga Kanekuni at Conrad Singapore Orchard. He is a Shokunin…
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After the Biden administration put mandatory resort fees firmly in its crosshairs this year, different facets of the hospitality industry found themselves at odds, with some defending the fees and others saying they need to go. Robert Cole, Phocuswright’s senior research analyst for lodging and leisure travel, is among those who say the hospitality fee landscape is long overdue for an overhaul. “The case that the hotel industry has made for resort fees is pretty weak,” he said. “And the bottom line is that consumers need to understand the total price when they buy something.” During his State of the…
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The good thing about dining at Sushi Tea is that you get to have the familiar dishes from their ala carte dishes but also get to try new dishes from their seasonal menu. This winter, delights such as Miyazaki Beef and yuzu buri are the featured dishes. The yuzu buri, known for its slightly firmer texture, comes from the Nagazaki prefecture and is served as a carpaccio ($16.80). The zesty yuzu sauce and the radish rolled between the fish makes this a good option for an appetizer. Another snack that was popular with my dining companions is the Unagi Mentai…
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