The revamp of Shangri-La Hotel, Singapore’s Tower Wing has brought with it many changes. One such change is the closure of over 30-year-old Nadaman, the Japanese restaurant found at the lobby level of the hotel. But Shangri-La isn’t giving up on Japanese concepts just yet.
Up on the 24th level of the Tower Wing now sits Nami Restaurant and Bar, a fine dining establishment helmed by Head Chef Shigeo Akiba, who once served royalty the likes of Japan’s Prince Akishinomiya and Princess Kiko at their wedding and crowning ceremony, as well as Emperor Akihito when he dined at Nadaman Tokyo.
Under Chef Akiba’s care, Nami serves up a range of seasonal, traditional Japanese cuisine kaiseki style, made using ingredients from Tsukiji Market as well as from the chef’s personal suppliers from Kyushu and Hokkaido.
The food served here are light on seasoning and that allows their natural flavors to shine, such as with the satisfying Steamed Nami Abalone in Kimo Sauce ($90) and the fatty, but not cloyingly so Japanese Saga Wagyu Beef Sirloin A4 served with Kyoto Vegetables and Dashi Broth ($70). It might be better to go for the omakase sets instead ($150-$220) and allow the chef to serve up his selected range of dishes, since the kaiseki menu is quite extensive. More affordable lunch sets ($45-$60) are also available.
For those looking for light bites to go along with Japanese craft beer, refreshing sake or bubbly, the adjoining terrace area is available for that. Tapas such as tori karaage and edamame are served there too.
