From all-new omakase to the actual Omakase Burger
From all-new omakase to the actual Omakase Burger
- By SG Staff
- | Nov 30, 2018
Who says you can’t teach an old dog new tricks? As much as we love the spate of new F&B joints popping up everyday, there’s some respect to be had for a restaurant that’s stood the test of time in tumultuous Singapore, and continued to keep things fresh for its loyal fans. Every month, we scope out some of your best-loved places for the new menus they’re bringing to the table.
A newly minted three years old in the F&B industry, poke pioneers Aloha Poke have revamped their flagship space with new inclusive additions to the menu. On top of your regular salmon and tuna poke, there’s an all-new cooked poke for those who want a non-raw option—Habenero Chicken ($4.50 per scoop) that’s a good mix of mild spice and juiciness. New premium add-ons to your build-a-bowl adventure also include jelly fish ($1.50), sundried tomatoes ($1.50), and our pick, Japanese garlic chips ($1.50) and ikura fish roe ($3.50). As for signature bowls, an all-new creation Green Giant ($17.90) is a handy option for vegetarians who want a slice of the Hawaiian action—with spiced cauliflower rice, nutty sesame tofu, king mushrooms and Japanese garlic chips. But a real treat for longstanding Aloha Poke fans: new bar bites available exclusively to the Amoy Street outlet. Dig into the hearty Stuffed Potato Skins ($12 for three) filled with diced chicken, oyster mushrooms and mozzarella; or the Poke Pie Tee ($9), a tasty local take on the poke bowl.
There’s a new chef at the helm of the world’s highest urban microbrewery and its a real seachange. While the cuisine of before focused on pairing and suitability with the venue’s fresh brews, the new menu incorporates the brews and their raw ingredients into the dishes themselves, lending their complex qualities in the process. The locally-sourced Seabass ($36), for instance, isn’t as simple as it seems. The underlying risotto is actually barley malt with bran left on, and cooked into a creamy, chessy mix to accompany the fish. Even the desserts, such as the uber-good deconstructed Layered Honey Cake ($15), comes with a beer-aerated honeycomb. A standout dish, surprisingly, is the vegan-friendly Garden Greens Tart ($29), where a well-seasoned crispy taro ring tart holds a bed of vegetables so yummy you’ll forget it’s vegan.
If you’ve never had the chance to patronise Nox’s revolutionary dining concept, their new menu (refreshed monthly) should serve as a good push. For the uninitiated, you dine in complete darkness once you enter the restaurant’s second-floor space, where the culinary experience truly becomes multi-sensory and deeply, startlingly immersive. For their fifth year anniversary, new Head Chef Shahrom has conceptualised a new menu of Modern European offerings—showcasing expert takes on various meat dishes, fruit-forward flavours, and a good variety of desserts, in a three-course mystery set menu ($88) of 12 dishes. (After the meal, you’ll get to guess what you had.)
Despite the novelty of the concept, the food is nowhere near gimmicky, and displays clearly Chef Shahrom’s dedication to serving a full selection of varied eats. The new locally inspired cocktails you can order before the meal, not in darkness, are definitely worth the splurge too. For some of the smoothest-tasting tipples we’ve ever had, order the Rojak Ninja ($20), a blend of gin, cucumber, elderflower liqueur, pineapple and rojak sauce; and Fifty Shades Darker ($20), which mixes earl grey-infused vodka, charcoal powder, and a decadent layer of egg white froth. Both alone are reason enough to swing by Nox, even if you aren’t planning on the full three-course shebang.
The new change to the Orchard Road burger institution is simple but essential. Six years after its lauded opening in Wisma Atria, Omakase Burger (now located inside Picnic) has switched out their burger buns for a new contender—Martin’s Sandwich Potato Rolls, brought into Southeast Asia and Singapore for the first time. If you’ve ever griped about how quickly the burgers turn soggy in your hands, then you’ll love the new buttery, pillow-soft potato buns, which somehow absorb the beef patty juices while maintaining their firm density. We didn’t think the perfect burger could get any better, but it did; the new buns are now in the brand’s entire range of burgers, including the signature Omakase Cheeseburger ($16.90) and Omakase Applewood Smoked Bacon Cheeseburger ($19.90). Complete your meal with the new Homemade Chilli Cheese Fries ($6.90) on the side, prepared with Mexican-spiced beef chilli, black beans and gooey cheese sauce.
Love your wagyu? Slightly over a year old, The Gyu Bar at dining enclave Dine at Stevens now offers a beef-focused 10-course omakase experience ($138) filled with cold and hot beef dishes that’s bound to satisfy your cravings. It’s a showcase of Gyu’s signatures and cuts, like the premium Chateaubriand (when available), a thick slice of tender and juicy meat grilled to exacting standards. Other yakiniku cuts like wagyu tongue and rib eye are also available, but the menu goes beyond that with items like the Uni Yukke Cone starter that has beef tartare served in a waffle cone topped with fresh, creamy uni. For the savoury dishes, you’ll likely end with the Yaki Shabu, a satisfying finale that has thinly sliced sirloin served in a bowl of runny egg yolk and black truffle.