Marrying French culinary techniques and fine Japanese produce, the new menu boasts a stunning selection of unique dishes that’ll leaving you wanting more

Elevating the vibrant culinary scene along Neil Road is the arrival of iKO’s new Chef-Owner, Dylan Ong. The talented founder behind popular Franco-Asian restaurant The Masses, Chef Dylan is set to inject his delicate and innovative touch of culinary brilliance with a refreshed menu at iKO, showcasing new dishes that portray his skills and trailblazing Modern-Japanese bistronomy.

Expect the warmest of hospitality and new creations featuring fine Japanese produce masterfully handled with European culinary techniques.

 

 

Inspired by his foundation in French cuisine, a love for Japan and their produce, and an adventurous, experimental character, Chef Dylan presents creative new dishes in five sections of the menu – namely, Bar Snacks, Snacks, Raw, To Start, and Mains.

On Bar Snacks, accompanying iKO’s exceptional array of sake, wine, and Japanese whiskey, are the appetising Pickled Salmon and iKO-Bee. On Snacks, look out for adorably fun offerings of Negitoro Ice Cream, a seaweed cone filled with minced raw tuna, cured egg yolk, and menegi, a Salmon Ice Cream with raw and smoked minced salmon, crème fraîche, and ikura, and the kueh pie tee-inspired Lil Basket, stuffed with Hokkaido snow crab, spicy avocado mousse and lime gel.

 

 

Fans of fresh oceanic flavours will love highlights like their unconventional Oysters, topped with lychee purée granita, grated wasabi, a dash of lime juice, and drops of sake to finish, the rich, thick slices of Hay Smoked Hamachi, and the Engawa Buri, featuring fatty halibut fin, complemented by Amela and sweet Japanese tomatoes, dashi jelly, sea grapes, and crispy nori crackers.

For beef lovers, there’s the interesting Dope You Up Bowl, a gorgeous bowl of ume shiso rice underneath A4 Wagyu buri, Bafun uni, ikura, lightly cured egg yolk, and wagyu fat emulsion.

Mains to look out for include the Hay Smoked Guinea Fowl, a showcase of Chef Dylan’s finesse as the scrumptious bird sits on a medley of 15 seasonal Japanese vegetables in various renditions, complete with a homemade sake ume sauce.

 


Can’t wait to check out what else this exciting Modern-Japanese restaurant has to offer? Find out more on iKO’s website here.