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Mizuki
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This week’s line-up of timely eats has something for every tastebud
And just like that, we are already in the first week of December. With it comes a slew of dining places has begun updating their menus with festive offerings. Before you start indulging in roast turkeys and yule logs, why not savour these timely offerings first?
Start the week with a meal at Café Natsu’s latest outlet, located at Clemenceau Citadines Connect Hotel. Then, head to Esora for its new winter menu that puts the spotlight on Japanese seasonal produce. Not a fan of Japanese fare? Visit chef-owner Vikramjit Roy’s newest restaurant, Ahara, for a taste of India. Or, enjoy modern Chinese fare with Qin’s exclusive four-hand dining experience.
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1. Esora
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Esora is welcoming winter with a new seasonal menu, conceptualised by executive chef Takeshi Araki and sous chef Satoshi Nishio. Celebrating the best of Japanese winter harvest, the 10-course menu begins with dishes like the signature chicken wings accompanied by sweet Hokkaido potatoes. It’s followed by mouth-watering mains such as the succulent Omi beef from Shiga prefecture. The prized cut is grilled and paired with an umami-filled sukiyaki-style egg sauce, then crowned with fragrant black truffle shavings. Save room for the winter donabe, as it comes generously topped with matsuba-gani (snow crab). Flavours are elevated with the addition of citrusy yuzu and white truffle shavings.
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2. Ahara
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Chef-owner Vikramjit Roy is paying homage to India’s culture and traditions with his latest restaurant, Ahara. Opt for the lavish 16-course Expedition menu and indulge in plates like the uncooked Wagyu shaami tartlet; and the Grandeur. The former comprises well-marbled A5 Wagyu beef tartare infused with spices traditionally used in shaami kebabs. It’s complemented with a yoghurt and mint emulsion, pickled shallots, and an onion ash-rimmed roomali roti (flatbread) tart. The Grandeur sees a juicy chicken encased in wholewheat dough and baked in a tandoor until tender. It’s served with accompaniments like the dal makhni (lentils) cooked over tandoor for 18 hours, roasted onion pulau (onion rice), and kulchette (tandoor-cooked flatbread).
Ahara, 20 Teck Lim Road, S(088391)
3. Mizuki
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Delight in Osaka-native chef Kawakami Hiroaki’s new sushi and tempura course menus at Mizuki. Go for the Ajisal menu and dig into tantalising dishes, beginning with the steamed Hokkaido female snow crab; and seaweed tempura, lightly battered seaweed topped creamy Hokkaido bafun uni and rich caviar. These dishes are followed by a range of sashimi plates, including kuromutsu (Japanese bluefin), bluefin otoro and ainame (fat greenling). Don’t miss out on the bafun uni and ikura don, a dish of fluffy Japanese rice topped with fresh Hokkaido bafun uni and house-cured ikura. Rich flavours are balanced with the addition of zesty yuzu shavings.
Mizuki, 391 Orchard Road, 05-32, S(238872), +65 6734 6308
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4. Qin Restaurant and Bar
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Executive chef James Tay is collaborating with senior executive chef Ken Ling of Tunglok Heen for an exclusive four-hands dining experience. Exclusively available for dinner from December 6 to 8, the 10-course meal highlights the best of modern Chinese fare. A plethora of dishes await, among which are the bincho grilled striploin with black garlic; flaky orange roughy bathed in a yuzu shoyu and homemade Sichuan spice; and yin-yang truffle king crab. Featuring the glorious Alaskan crab, the latter comprises layers of the juicy crustacean, hairy crab roe, white truffle and black truffle. Top up your meal with its alcohol pairing menu and savour these dishes with curated tipples.
Qin Restaurant and Bar, 10 Cross Street, Level 5, S(048417), +65 6980 3535
5. Café Natsu
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This Japanese-inspired cafe has opened its second outlet at Clemenceau Citadines Connect Hotel. Similar to its outlet in Joo Chiat, the menu stars western brunch classics laced with Japanese accents. Apart from classics like the Wagyu sando, baked Hokkaido cheese tart, and poached Florentine eggs, the new outlet also features outlet exclusives like the shortrib ragu kare casarecce. The hearty pasta dish sees al dente casarecce pasta entwined with Japanese curry spice and crowned with short rib that is braised until fork-tender. Those with a sweet tooth won’t want to miss out on the exclusive kurozato brown sugar tart, complete with pecans and light vanilla cream.
Café Natsu, 182 Clemenceau Avenue, S(239923)
Amanda Goh was the former senior writer for Tatler Singapore.
