Michelin Guide Singapore 2019: 3 restaurants in danger of losing their star

Michelin Guide Singapore will release their 2019 list of Michelin star restaurants on 17th September. It’ll be an exciting day for Michelin star hunters like myself. The Bib Gourmand list is usually released a few weeks prior, so that should be dropping any time soon. I’ve collected a total of 14 Michelin stars from our neighbor to the south and reviewed every single one of them:

Burnt Ends 🌟

Waku Ghin 🌟🌟

PUTIEN Kitchener Road 🌟

Shinji by Kanesaka (Carlton Hotel) 🌟

Labyrinth 🌟

Summer Palace 🌟

The Song of India 🌟

Liao Fan Hong Kong Soya Sauce Chicken Rice (Chinatown) 🌟

Hill Street Tai Hwa Pork Noodle 🌟

Shisen Hanten 🌟🌟

Crystal Jade Golden Palace 🌟

Nouri 🌟

This is an opportunity for me to come out with my own predictions on who will drop out of the list. I was very unimpressed with 2 Michelin star Shisen Hanten but realistically, they’re in no danger of being relegated. I don’t even think they’ll lose a star.

My top 3 favorite Michelin starred restaurants are Nouri, Summer Palace and Burnt Ends. I also enjoyed the impeccable food and ultra-polished service at Waku Ghin. Nouri has inventive and delicious food. I brought my dad and he thoroughly enjoyed the food there. The service is faultless too. Summer Palace is solid, unpretentious comfort food – a delightful take on Chinese cuisine you’ll come back for over and over again. Shinji by Kanesaka has an exceedingly good value-for-money lunch that I cannot recommend enough. They’re an outpost of Chef Shinji Kanesaka’s Tokyo sushi restaurant (also with a Michelin star) and both their outlets in Singapore won a star each.

My bottom 3 is Crystal Jade Golden Palace, The Song of India, and Labyrinth. Crystal Jade Golden Palace is so mediocre I struggle to find anything good to say about their dismal food. The fact that they’ve been awarded a Michelin star is one of the greatest mysteries of the universe. They not only failed to impress, it’s like they made it their mission to serve uninspiring food.

The Song of India has serious shortcomings in service and food which the esteemed Andy Hayler also noted in his influential website. I read his review before going and thought it was another case of a clueless Caucasian trying and failing to understand Asian food. It’s not. Don’t make the same mistake as I did. Avoid this restaurant like the plague. They had a broom closet open the entire time I was dining there.

Labyrinth received bad reviews for their service from Fay (real name Fang) of thywhaleliciousfay – a blogger I follow and respect. I believe I got the same waiter she did, a thoroughly incompetent nincompoop with terrible halitosis. Some of the other waiters were good, but Michelin inspectors don’t take service into account when rating restaurants. In the end, Labyrinth’s insipid modern Singaporean cuisine tries too hard to be different and misses the mark.

Labyrinth, The Song of India and Crystal Jade Golden Palace are my picks to lose their Michelin star in the Michelin Guide Singapore 2019. We shall see in about 2 weeks!

Sobahouse Konjiki Hototogisu review: The newest Michelin star ramen shop in Tokyo!

I had the bright idea of taking a discounted (but longer) route to Tokyo via Manila. Tickets were RM1,345 per pax return from Kuala Lumpur. That’s easily RM600 cheaper than ANA but with a transit in the Philippines. We departed KL at 2am in the morning and arrived in Tokyo at 12pm the next day, sleep-deprived. We checked into our AirBNB before lining up at Sobahouse Konjiki Hototogisu, groggy and in need of sustenance.

This was a mere 12-minute walk from our accommodation. I used Google Maps and Mandy was adamant I took the wrong way coz it led us down a dingy back alley. I told her that this particular restaurant is located in a small alley. There was no signage but I saw a line of people snaking out the front of the pinned location. This was 30 minutes before the ramen shop opened! We joined the line.

It’s summer in Japan now so lining up in the heat isn’t a very pleasant experience. There are lots of smells, and not the good kind. I’m talking about BO instead of pork oil. Wet, sweaty armpits abound. The queue had a lot of foreigners from China and Australia too and these are not countries renowned for their personal hygiene. Thankfully we got into the first seating coz we’re a couple and secured a table.

Sobahouse Konjiki Hototogisu has a vending machine at the entrance where you’re supposed to make your order before passing it to the staff. The vending machine is in Japanese, but there’s a laminated A4 paper attached with English instructions for two of their most popular ramen – their recommended shio soba and their signature shoyu soba. I ordered one of each, with additional toppings of ajitama (egg) and chasiu.

I got a Kirin Heartland (600 yen or RM24) – a beautiful green bottle of beer with embossed logo and no labels except for a small government mandated neck wrap. It’s a European Pale Lager. It came super chilled. The beer is easy to drink and the slight hoppiness goes with with the heavy flavors of ramen. I also ordered a white bait and umeboshi (picked plum) rice bowl meant as an ochazuke (300 yen) but they ran out and the staff returned my coins.

Sobahouse Konjiki Hototogisu’s Shio Soba Ramen. The stock is made with two different types of salt – Mongolian rock salt and Okinawan sea salt. They use red sea bream and hamaguri clam to make the soup broth. It’s then finished with Italian white truffle oil, homemade porcini mushroom sauce, pancetta bacon bits, and inca berry sauce. Even the noodles are made with 6 different types of domestic flour!

This is the one that tasted better to me. I love the seafood sweetness in the broth. The toothsome and textural ramen noodles were excellent too. The broth is complex and layered and I enjoyed drinking it tremendously. I wish I had the sold-out rice bowl to go with the delicious soup base.

Sobahouse Konjiki Hototogisu’s Shoyu Soba Ramen. This is made with 3 different types of soup – clear pork broth, wa-dashi (Japanese stock) and a hamaguri clam dashi. The ramen is then topped with homemade truffle sauce, porcini oil and porcini mushroom flakes. It’s very fragrant! The pork broth is also heavier than the red bream one in the previous bowl.

Fans of heavy tasting ramen would love this bowl but it’s a bit too much for me. I struggled to finish the soup coz the overwhelming pork flavours made it a bit difficult to drink. You’ll love this ramen if you enjoy fatty pork belly, but I don’t so I preferred the seafood shio ramen. It’s nice to try both of their signature and recommended ramen dishes though.

There are only 7 counter seats and two small tables for 2 pax each so expect to wait unless you come early. Do not expect excellent service – this is a neighbourhood ramen stall so the interactions are short and terse. They have notices telling you not to linger too long after finishing your bowl of ramen and no photos are allowed inside except for the food. It’s a good experience to see what the latest ramen joint to get a Michelin star in the Michelin Guide Tokyo 2019 is about.

The bill came up to about 4,200 yen (RM165) for two including beer. I’ll like to try Tsuta and Nakiryu next time to see how they compare.

Asia’s 50 Best Restaurants 2019 Is Out! Here Are My Reviews. 📝 Looking Forward to Dewakan – First Malaysian Restaurant on the List!

Asia’s 50 Best Restaurants winners are out! 🙌 I’ve eaten at 6 (soon to be 7) of the restaurants in the list, including 2 restaurants from the Top 10 (Gaggan and Burnt Ends). 🤤 This list is starting to get a lot of traction – it’s not exactly a rival to the Michelin Guide yet, but widely considered as authoritative. ✅ The 50 Best list also goes into countries where the Michelin Guide doesn’t have a presence. Here are my reviews on the ones I’ve been to:

1. Odette (Singapore)
2. Gaggan (Bangkok, Thailand) 🌟🌟
3. Den (Tokyo, Japan)
4. Sühring (Bangkok, Thailand)
5. Florilège (Tokyo, Japan)
6. Ultraviolet (Shanghai, China)
7. Mume (Taipei, Taiwan)
8. Narisawa (Tokyo, Japan)
9. Nihonryori Ryugin (Tokyo, Japan)

10. Burnt Ends (Singapore) 🌟
11. The Chairman (Hong Kong)
12. Otto e Mezzo (Hong Kong)
13. Mingles (Seoul, South Korea)
14. La Cime (Osaka, Japan)
15. Belon (Hong Kong)
16. Gaa (Bangkok, Thailand)
17. Indian Accent (New Delhi, India)
18. Il Ristorante – Luca Fantin (Tokyo, Japan)

19. Bo.Lan (Bangkok, Thailand) 🌟
20. Le Du (Bangkok, Thailand)
21. Amber (Hong Kong)

22. Nahm (Bangkok, Thailand) 🌟
23. Sazenka (Tokyo, Japan)
24. La Maison de la Naure Goh (Fukuoka, Japan)
25. Sushi Saito (Tokyo, Japan)
26. L’Effervescence (Tokyo, Japan)
27. Jade Dragon (Macau, China)
28. Paste (Bangkok, Thailand)
29. Fu He Hui (Shanghai, China)
30. Raw (Taipei, Taiwan)
31. Shoun RyuGin (Taipei, Taiwan)
32. Jaan (Singapore)
33. Les Amis (Singapore)
34. Vea (Hong Kong)
35. Ministry of Crab (Sri Lanka)
36. Wing Lei Palace (Macau)
37. Neighborhood (Hong Kong)
38. Lung King Heen (Hong Kong)

39. Nouri (Singapore) 🌟

40. Waku Ghin (Singapore) 🌟🌟
41. Toc Toc (Seoul, South Korea)
42. Locavore (Bali, Indonesia)
43. Toyo Eatery (Manila, Philippines)
44. Seventh Son (Hong Kong)
45. Quintessence (Tokyo, Japan)
46. Dewakan (Kuala Lumpur, Malaysia)
47. Sugalabo (Tokyo, Japan)
48. Sorn (Bangkok, Thailand)
49. Corner House (Singapore)
50. Ta Vie (Hong Kong)

All the restaurants above have at least 1 Michelin star. Gaggan and Waku Ghin has 2 Michelin stars. You can read more of my Michelin star reviews here. My Michelin star restaurant reviews are mostly in Singapore and Bangkok but there are some from Japan (1 Michelin star Isezushi in Otaru, Sapporo) and Paris, France (2 Michelin star Le Relais Louis XIII) whenever I go on vacation.

However, the big news this year is Malaysia’s first entry into this illustrious list! 😱 Dewakan is the first Malaysian restaurant to make it into Asia’s 50 Best Restaurants at #46. 🇲🇾 I’ve heard about this restaurant helmed by Chef Darren Teoh but I haven’t had a chance to check it out yet. Their website mentions they only do dinner with two menus – 9-course Menu Nusantara (RM 300 nett) and the longer 15-course Menu Kayangan (RM 370 nett)

My birthday is coming up next week, so what better time to check out Dewakan? 🎉 Psst…this is my real birthday this time 🎂, not the “birthdays” I’ve enjoyed multiple times at places like Shinji by Kanesaka. 😄 I’ll report back with a full review of the food at Malaysia’s first restaurant to be listed in Asia’s 50 Best Restaurants! The other restaurants on the list are all very solid, so I’m looking forward to it.

Nakiryu 1 Michelin star instant ramen review – a collaboration between Nissin and 7Eleven Japan

Nakiryu means “Screaming Dragon” in Japanese and they’re the second ramen shop to get a Michelin star after Tsuta. The ramen they do is very different from the light tasting Tsuta – Nakiryu’s tantanmen is unapologetically heavy, spicy and rich. I’ve eaten a previous version of their instant noodles (also by Nissin) in 2016. This was before they’ve won their Michelin star and the Nissin version then was in cup noodle format with all the seasoning and dehydrated protein bits inside the noodles. There was a sachet of hot oil to finish the ramen with and it tasted really good and nutty.

Their latest is a collaboration with 7Eleven Premium Japan. The recipe has been refined and inside the bowl ramen is a packet of powdered soup and dehydrated meat, a sachet of hot oil and a pack of finishing oil. You’re only supposed to put the powdered soup + dehydrated meat inside with the noodles when hot water is added. The other two goes on top of the lid to absorb residual heat and they’re only added when the noodles are done.

Nakiryu’s broth is so thick and creamy it’s almost like a starchy stew! There’s also bits of dehydrated meat inside to add texture. This is a type of ramen called tantanmen which is a Szechuan inspired ramen dish. It’s spicy and flavorful and there’s nutty undertones in the soup base. This isn’t a refined and gentlemanly ramen like Tsuta – the Nakiryu instant ramen is overpoweringly in-your-face.

I liked it but the previous discontinued cup version had a better ratio of dehydrated meat to noodles. The portion in this variation seems miserly in comparison. The powdered soup base also didn’t fare as well as Tsuta’s liquid soup base. I must compare these two as they’re both Michelin starred ramen outlets that produced an instant ramen version by 7Eleven Premium. I’m glad I tried it but both Mandy and I felt it’s overshadowed by it’s much superior and delicious tasting Tsuta instant ramen sister product. Or maybe I just don’t know how to appreciate these Japanese-Szechuan flavors – I was also decidedly unimpressed by 2 Michelin star Shisen Hanten.

Nissin x 7Eleven Premium Japan x Tsuta Japanese Soda Noodles – 1 Michelin star instant ramen review

Tsuta is the first ever ramen shop to get a Michelin star in 2015 and they’ve retained that star every year since. They recently did a collaboration with Nissin and the 7-Eleven Premium line of instant ramen to produce a ready-to-eat version of their famous noodles, sold exclusively at 7-Eleven Japan. As a Michelin star chaser, I owed it to myself to taste this interesting instant ramen. I shipped a few bowls in via personal shopper at a cost of around RM 400, which works out to RM 45 per bowl. Spoiler: It was damn worth it!

As the name suggests, Tsuta doesn’t serve typical ramen – they do soba noodles in ramen style. The broth they use is a chicken and clam combination, which is a lot less heavy than the typical pork stock. They’re also famous for finishing all their ramen with truffle, and this holds true for their faithful instant ramen adaptation too! This isn’t just a meagre drop of truffle you can barely taste – the broth is richly infused with truffle flavor and it shines through with every slurp of the ramen.

There are 4 packets of inside the bowl – a vacuum packed sachet of bamboo shoots, a piece of dehydrated pork belly with green onions, a sauce soup base and a foil of truffle oil. There are no powdered flavorings here. The thin, curly noodles look different from most ramen too. You’re supposed to put the dehydrated chasiu + green onion into the noodles and add hot water for 3 minutes. All the other packets go on top so it gets indirect heat and they’re only added after the noodles are cooked.

I love the light tasting broth that’s packed with umami flavor. You can really taste the seafood and chicken in it and there’s yummy notes of truffle in every mouthful that elevates this instant ramen head-and-shoulders above all its peers. This is truly the best instant ramen I’ve ever eaten – no contest. My housemate Mandy loved it too. Nothing comes close, not even its sister 7Eleven Premium instant ramen by 1 Michelin star Nakiryu. Tsuta’s instant ramen is breathtakingly delicious! 🤤

Waku Ghin (2 Michelin star) 5-course Executive Set Lunch – premium private teppanyaki experience

Waku-Ghin-Lunch

Waku Ghin is hands down the best restaurant I’ve been to in Singapore. They’re also incredibly expensive. Dinner is a SGD 450++ affair which puts it close to Gaggan’s price tag. I contemplated long and hard before deciding to check out their relatively tamer SGD 180++ executive 5-course lunch. They recently started lunch service on Fridays that offers the same sit-down private teppanyaki experience with less courses. It’s a good way to get a preview of what they’re all about. It’s also a lot easier on the wallet at approximately half the dinner cost.

Bar-at-Waku-Ghin

Waku Ghin has 2 Michelin stars and they’re rated 23rd on Asia’s 50 Best Restaurants. The service here is impeccable. Waiters and waitresses are friendly and accommodating. I was given a selection of magazines to browse through when they saw I was a solo diner. I thought that was a nice touch, even though people tend to prefer their smartphones nowadays. Doors are swung open for you as soon as you approach and your chair is pulled back for you when you need to go to the toilet.

Waku-Ghin-Seating

You’re seated at The Bar at Waku Ghin until the teppanyaki rooms are ready. Each room sits 4-5 customers and you have your own private chef to cook your meal. All the proteins like lobster and wagyu steak is cooked to order by your teppanyaki chef so it comes to you freshly made. Our chef is Japanese but he has a reasonable command of the English language from working in the main Tetsuya’s Restaurant in Sydney.

Salad-of-the-Sea

Lunch started with Salad of the Sea. This is a take on their famous botan shrimp, Ossetra caviar and uni dish in the form of sushi. There are two possible variations on this for lunch – either sushi or cold pasta. Ossetra caviar is the most prized and expensive type of caviar from the sturgeon – real caviar! The chef told me he also put ume plum they pickled in-house into the sushi to cut through the rich flavors. It works so well! Beautiful and balanced. The sweet botan shrimp combines with the salty caviar and creamy uni for a flavor explosion in your mouth. It’s perfection!

There’s also sashimi of Tasmanian ocean trout, Japanese snapper, squid and wakame (underneath the radish) as a palate cleanser. The squid is insanely creamy and has great texture. It’s marinated in sweet, acidic sauce. That’s my favorite after the shrimp + caviar + uni bite.

Grilled-Anago-Foie-Gras

Next up is Grilled Anago with Foie Gras, Confit of Zucchini and Sansho. The chef freshly grated wasabi from a wasabi rhizome to put inside. This is a very intense dish. Anago cooked Japanese style is already very rich and it’s paired with foie gras and a confit (cooked in fat) vegetable. Very nicely done but not for the faint of heart. So fatty. So yums. An excellent heavy dish to contrast with the previous lighter flavors.

Canadian-Lobster-Japanese-Scallops

The chef started warming a concoction in a small sauce pot on the teppan grill. He said this was the famous Ghin Bouillabaisse made from 22 different types of fish (!!!).

Waku-Ghin-Teppanyaki

This delicious broth is the base for a dish of lobster from Canada and scallops from Japan. The claw of the Canadian lobster was lovingly grilled and the chubby rotund scallops were given a quick sear before being plated with the bouillabaisse.

Ghin-Bouillabaisse

This dish is out of control! Premium seafood ingredients paired with a broth simmered for 3 days with 22 kinds of fish. It’s mental! Ghin Bouillabaisse tastes like an umami bomb on your palate. The Canadian lobster is naturally sweet and the incredibly plump scallops are tender and yummy. I hardly ever see scallops of these size and they’re Japanese scallops, which are the highest quality and sweetest in the world. The complex soup goes so well with the crusty bread they provided. I used it to soak up every single drop from my bowl.

Ohmi-Wagyu

Japanese A5 Ohmi Wagyu from Shiga Prefecture with Wasabi and Citrus Soy. Ohmi wagyu is one of the Japan top 3 wagyu together with Kobe and Matsuzaka. This is very premium stuff! It has certification which states the provenance of the cow and their ancestor details. The chef showed us the beautifully marbled piece of Japanese wagyu before he cooked it.

A5-Ohmi-Wagyu

This is a very generous portion bigger and thicker than a deck of playing cards! It’s seared on the teppanyaki Japanese style in the form of thick cubes. This is not fake Australian wagyu bred from Japanese cows. It’s not only real A5 grade Japanese wagyu from Japan, it’s from an exclusive branded breed.

Ohmi-Wagyu-Shiga

I really enjoyed wagyu steak. It’s incredibly fatty and delicious. Truly melt-in-your-mouth. But here’s an unpopular view – I don’t fancy eating large quantities of heavily marbled wagyu. This is a personal preference. I can’t eat lots of fatty pork belly as well, while some people can happily destroy a whole pork trotter. I liked it, but this portion size is too much of a good thing.

Maitake-Mushroom-Rice

The Ohmi A5 wagyu was served with maitake mushroom rice and a soy based dipping sauce. There was also a plate of palate cleansing greens to help with the rich flavors. The mushroom rice was excellent – savory and umami. I asked what maitake mushrooms were and the chef brought a whole colony out from the kitchen!

Nagano-Maitake

They import this entire thing from Nagano in Japan! That’s why it costs so much to eat here.

Apricot-Panna-Cotta

We were guided to a lounge area after the savory courses so we can have dessert overlooking the marina. This is Apricot Seed Panna Cotta with Apricot Jam and Honey Ice Cream. It’s the fucking bomb! I love the honey ice cream. This is a more delicate and acidic dessert that goes well with the heavy meal. I prefer fruit based desserts to chocolate ones.

Waku-Ghin-Green-Tea

There’s also complimentary green tea to go with your dessert. It’s exceedingly fragrant and high quality.

Waku-Ghin-Birthday-Plate

I may have erroneously stated that it was my birthday when I made the reservation. The waitress came up with a nice birthday plate featuring Chocolate Mousse with Vanilla and Macadamia. I think the cake is from Patisserie Platine by Waku Ghin downstairs. It has a crispy gianduja (chocolate-hazelnut) base. I’ve only eaten this texture once before in an expensive gianduja cake my ex bought me. Delicious!

Waku-Ghin-Petit-Fours

Waku Ghin’s Executive 5-course Lunch ended with a selection of petit fours. The yuzu jelly was shockingly sour. It made not just my lips, but my whole face pucker! Intense. Hazelnut meringue was very good. I liked that. Chocolate truffle with champagne was the best – a nice alcoholic truffle made with reduced and condensed champagne. Luxurious! They’re all made in-house.

Waku-Ghin-Lunch-Menu

I was presented with the menu at the end. The front cover even had a birthday wish and the date inscripted.

Waku-Ghin-HB

I truly enjoyed my meal at Waku Ghin. This is the best Michelin starred restaurant I’ve eaten at in Singapore. The service is faultless. The food is delicious and uses superior ingredients and lengthy cooking techniques. It’s a bit expensive for lunch but I thought the SGD 212 (RM 645) bill was a fair price. I highly recommend Waku Ghin. It whetted my appetite for the longer dinner course. I’ll definitely be back but at that price, I’ll have to find a special occasion to splurge on. Maybe it’ll even be my real birthday. Haha.

Burnt Ends (1 Michelin star) – a pleasant gastronomic experience with newfound friends

Burnt-Ends

Burnt Ends was the first Michelin star restaurant I went to during my last trip to Singapore. I flew in at 3 pm and took a quick shower before turning up for my reservation at 6 pm. It’s one of the new Michelin star winners in 2018 and #12 on the S.Pellegrino Asia’s 50 Best Restaurants list (#61 on World’s 50 Best Restaurants). I’ve heard a lot of good things about Chef Dave Pynt and the Australian style BBQ they serve here. They go back to basics and cook with real fire. This restaurant has a 4-ton brick oven as the centerpiece and diners are seated in a row flanking the kitchen.

Burnt-Ends-Singapore

I was stationed next to an older couple and they struck up a conversation with me. They ended up sharing their food so I did the same. That’s one of the best things about community style dining – sometimes you meet like-minded foodies and experience a wider range of dishes. They ordered expensive items like Leek, Hazelnut and White Truffle (SGD 75) while my orders were a magnitude more pedestrian (Salt and Pepper Pork Ribs – SGD 22) so it was nice of them to share.

Asparagus-and-Burnt-Cream

Asparagus and Burnt Cream (SGD 14). I ordered a selection of different starters, mains and desserts to get a feel of their cooking. This was my first appetizer. The asparagus was cooked perfectly – moist and still slightly firm. There’s a buttery sauce to go with it and the crispy panko crumbs sprinkled on top adds a nice texture. If you haven’t noticed, all the dishes here are BBQ-ed in their huge fire pit.

Salt-and-Pepper-Pork-Ribs

Salt and Pepper Pork Ribs (SGD 22) came in a huge portion for an entrée. The boneless pork ribs were topped with pickled cilantro, which adds a nice vinegary taste to the smoky pork ribs. They go very well together! Eaten on its own, the pork ribs wasn’t spectacular but the addition of the pickled aromatic herbs elevates it to another level. Good stuff.

Leek-Hazelnut-White-Truffle

Leek, Hazelnut and White Truffle (SGD 75). This was ordered by the couple beside me. The offered me a portion complete with white truffle. I liked the combination of the soft leek, earthy truffle and toothsome hazelnuts. I was very surprised my favorite dishes turned out to be their vegetable dishes. It’s done very well!

Burnt-Ends-Plating

I like the casual environment in Burnt Ends. The chefs cook and plate in front of you and Chef Dave often introduce the dishes personally. The food is sometimes placed in front of you from right opposite the counter where the cooking happens, though shorter limbed chefs require the help of waiters to do that. It’s a different ambiance than fine dining restaurants so don’t come expecting that.

Burnt-Ends-Sanger

I couldn’t resist ordering their famous Burnt Ends Sanger (SGD 20). This is pulled pork shoulder, coleslaw, and chipotle aioli on a brioche bun. The flavor combination is decent but I didn’t feel this was anything special. It tasted very average to me. I gave half to the couple beside me coz there’s no way I could finish this entire thing and still eat the rest of dinner. I wouldn’t order this again.

Octopus-Hummus-Harisa

Octopus, Hummus and Harissa (SGD 24). This was from the couple. I love the slightly charred octopus! It’s tender too, not chewy like how octopus can be if not cooked properly. I’ll definitely get this next time I’m in Burnt Ends. Very good.

Bone-Marrow-Bun

Bone Marrow Bun (SGD 12). Hooooly shit! Hands down the best thing I’ve eaten that night. So sinful! So delicious! This is a brioche bun *slathered* with bone marrow before going into their fire pit. It’s so rich I tasted durian notes inside, which is impossible. Fucking good stuff! I’m salivating just thinking of it right now. I highly recommend this to go with your steak. Excellent.

Burnt-Ends-Tenderloin

Tenderloin, Burnt Onion and Bone Marrow (SGD 28 per 100 gram). This is a 95 gram portion for SGD 26.60. They show it too you before it’s cooked.

Tenderloin-Burnt-Onion-Bone-Marrow

It was served super rare – just the way I like it. Check out the inviting color!

Burnt-Ends-Rare-Tenderloin

I also enjoyed the bone marrow sauce and pickled herbs served on the side. It helps cut down the richness of the steak. This one went swimmingly with the Bone Marrow Bun.

Top-Sirloin

The couple gave me a slice of their Top Sirloin. This is an off-menu item, so I don’t know how much it costs. I suspect this cut of meat is pricey. They’ve been here before and asked for it. It’s really good! Too bad I was so full at this point I couldn’t eat more. They couldn’t finish their order too and asked me to help but I couldn’t stuff more than a slice down my throat coz I was at capacity.

Burnt-Ends-Birthday

It turns out it’s the lady’s birthday! She’s in her 50s! Very well preserved!

Chocolate-Fondant-Smoked-Ice-Cream

Chocolate Fondant and Smoked Ice Cream (SGD 12). Beautiful! The chocolate fondant is perfectly done with an oozing rich, chocolately center. The smoked ice cream is so intensely flavored they must have used smoke extract to make the ice cream. I refuse to believe such strong flavors can be infused naturally! It’s delicious. I love the flavors in the smoked ice cream and how well they go with the chocolate fondant. I’m a fan of peaty Islay single malts whisky though, which has a similar taste profile. I know some people don’t like peaty malts. If that’s the case, you probably wouldn’t enjoy this.

Burnt-Ends-Oreo-Chocolate

Oreo (SGD 3) and Chocolate (SGD 5). The chef gave me these desserts for free. Oreo is Burnt End’s take on the Oreo cookie. I found it quite meh at first but as I chewed the super crispy biscuit, it released more flavors and tasted better and better! Nice. The chocolate is cold and had a butterscotch filling. It’s very creamy and rich. Yums.

Burnt-Ends-Marshmallow

Marshmallow (SGD 2) arrived as another complimentary bite when I paid my bill. I like how they serve this hot, toasted marshmallow on a warm plate. There’s a nice crusty and crispy exterior and a melty interior. It’s not just one dimensionally sweet too – there’s citrus notes in the marshmallow!

Burnt-Ends-Menu

Here’s a copy of the menu! I was searching for it before I was scheduled to come and couldn’t find it. Do note that the menu items changes every day though.

Burnt-Ends-Us

I enjoyed my Australian BBQ dinner at Burnt Ends. The proteins are mostly good but the vegetable dishes were the real star of the night! I didn’t have space for their King Crab and Garlic Brown Butter (SGD 95) but I’ve heard great things about it. I’ll just go for that and their Bone Marrow Bun next time. It sounds like a sinfully delicious pairing! I also enjoyed talking Michelin starred restaurants with the couple beside me, who’re also into fine dining. It was a very pleasant dinner. My bill came up to SGD 118.35 (RM 359) which is reasonable. I will be back.

Shinji by Kanesaka – 1 Michelin star sushi with excellent service

Shinji-Birthday

I celebrated my birthday at 1 Michelin star Shinji by Kanesaka in Carlton Hotel, Singapore. I lied. It’s not my birthday. In my defense, the Shinji staff gave me a juicy opening by asking if I was celebrating anything special when I made the reservation. Wanting to see what they do, I said it was my birthday. I know, I’m terrible. I did feel slightly bad after the whole shebang they did for me. More on that later!

Shinji-by-Kanesaka

There are two Shinji restaurants in Singapore – one at Bras Basah (Carlton Hotel) and the other at Tanglin Road (St Regis). Both have a Michelin star! I went to the one at Carlton Hotel coz they have a really good value SGD 75 sushi lunch. This Hana tier is only available here and has 9 pieces of sushi and other dishes. I got way more than 9 pieces but I’m uncertain if that happens to everyone or coz it was my “birthday”.

Shinji-Carlton-Hotel

The chefs are all from Japan and even the waitresses are all Japanese! Service was extremely courteous and attentive. The waitresses stand behind you and refill your complimentary green tea before it even has a chance to run low. Finger towels are provided and replenished once dirty. They do everything with a warm smile and a kind word. The chefs can all speak English well enough to understand the questions you ask.

Shinji-Singapore

I was seated at the long sushi counter by request coz I wanted to see the chefs working in front of me. I like the idea of having each individual sushi delivered to me once it’s made instead of being put on a platter like you’ll get at the tables. I saw the sushi chefs using ice cubes to rub down their table every now and then and I wondered why they did that. The chef said it’s to keep the working area wet.

Tuna-Soy-Bean-Skin

The meal started with a bowl of lean tuna with soy bean skin and vegetables. There’s some seaweed and sprouts. It’s a complimentary starter that goes very well together. The flavors are mild but umami enough to whet your appetite for the proper sushi courses.

Spanish-Mackerel

Spanish mackerel was the first sushi. It’s very, very smoky. I asked the chef how it’s possible that a raw piece of fish tastes so smoky and he said they hold the mackerel on top of a binchotan grill – not low enough to cook it, just enough to absorb the smoke aromas. Interesting.

Chutoro

Next up was chutoro. This is the medium fatty part of the tuna. The fat gives the fish a nice texture. I actually prefer chutoro to otoro. Delicious.

Otoro

Otoro sushi came after and it’s a super fatty cut of tuna. The piece of tuna literally melted in my mouth. Yum.

Bonito

Bonito. The chef dipped the fish in shiso leaf shards before putting it into the shari (rice). You can see the flakes at the bottom of the fish. This was the least impressive sushi to me taste wise, but still good.

Aji

This is aji or horse mackerel. There’s a strong onion flavor from the onion oil that they brush on top of the slice of fish. The fish is topped with a thin slice of sea kelp. Mmm…they go swimmingly together. Geddit? Haha.

Saba

No, I didn’t post up the same sushi by mistake. This is saba or mackerel. I also wondered if the chefs made a mistake by serving two identical pieces of sushi to me, but they said the fish inside is different – one is aji, the other is saba. No matter, it was delicious.

Squid

Squid sushi was insanely creamy. Very yummy. The chef put a dab of wasabi underneath the ika (squid) so there’s a nice kick to this. One of my favorite pieces during lunch. I love raw squid.

Tiger-Prawn

This is the only item that wasn’t flown in from Japan. It’s local tiger prawn sushi. Wow! I love the sweet sauce they cook this prawn in. It’s perfectly cooked, very tender, not rubbery at all. The tiger prawn is also naturally sweet. Excellent.

Negitoro-Gunkan

Negitoro gunkan. Negitoro is a combination of tuna offcuts and spring onion. These are the stray pieces of tuna you’ll get after cutting off beautiful slices for sashimi and sushi. Perfectly edible, just not as nice looking so it’s chopped up and mixed with spring onions. I like it.

Shinji-Pickles

These are radish pickles. The chef grated lemon zest over these carefully before serving it to us. It’s a highly unusual flavor combination that I’m not used to. Not my favorite thing but I’m glad I tried it. It also acts as a palate cleanser of sorts.

Anago

Anago or salt water eel. This is a very delicate and mildly flavored piece of sushi. I could barely taste anything. Highly unusual. Maybe this is the effect of the pickles from the previous course. The eel slices are very generous and tasty though.

Nameko-Soup

This was followed by a soup course to warm the stomach. The soup is filled with nameko mushrooms and tasted very peppery. It’s perfect after the bland-ish anago sushi. I can see they put a lot of thought into the entire course.

Tuna-Roll

The chef asked me if I was still hungry after my soup and I told him I can still eat. This tuna roll was a complimentary course to fill you up if you’re not full. It tasted quite pedestrian but I understand the purpose of the course. You don’t want customers to leave hungry. It was the only dish that the chef provided soy sauce for. I appreciated the gesture in ensuring I leave full and happy even though the roll wasn’t anything special. Two thumbs up.

Tamago

Lunch ended with the obligatory tamago (egg omelet). Shinji’s version tasted more like a jelly than an omelet. The texture was very interesting! Unusual but delicious. I enjoyed this unorthodox take on the tamago.

Birthday-Dessert

I asked for the bill and was puzzled when it didn’t arrive in a timely manner. Before I could prompt the waitress again, the lights turned off and the chefs disappeared, only to reappear seconds later with funny hats and lighted candles. Omg! I totally forgot I said it was my birthday when I made the booking two months ago!

Shinji-Birthday-Plate

The people seated around me smiled and wished me a happy birthday. I’m not much of a blusher but I can feel the initial warmth of a flush creep up my neck. I was embarrassed they made such a big deal out of it. Embarrassed but happy. And touched! I had to blink to chase away a tear that threatened to escape my eye. The crème brulee and ice cream wasn’t anything special but the gesture certainly meant a lot. I left a very happy man.

Shinji-HB

I highly recommend Shinji by Kanesaka but not coz they gave me such a wonderful birthday experience. I thought the sushi was great and the ambiance was wonderful. You won’t find stuffy, forbidding chefs here that glares at you if you don’t eat the sushi promptly. The chefs and waitresses are very friendly and approachable. You can ask them questions about the sushi and they’ll answer you to the best of their limited English. Is it the best sushi I’ve had? No, that honor belongs to 1 Michelin star Izesushi in Otaru, Hokkaido. But is it better than places like Nobu in KL? By leaps and bounds! The SGD 75 Hana set is superb value too. I only paid SGD 88.30 (RM 269) after tax. I’ll be back for sure.

Shisen Hanten – 2 Michelin star Japanese style Szechuan Business Set Lunch that fails to deliver

Shisen-Hanten

I was chuffed to try Shisen Hanten by Chen Kentaro. It’s a 2 Michelin star Japanese-Szechuan restaurant right in the middle of Orchard Road, Singapore. This sounds like the kind of food I’ll enjoy so I was looking forward to eating here with my dad. I had very high hopes as I was impressed by my dining experience in Waku Ghin, another 2 Michelin star restaurant I visited a few days prior. Unfortunately, I was due for a massive disappointment.

Shisen-Hanten-Singapore

The interior of Shisen Hanten looked beautiful. There are lots of nice chandeliers hanging from the high ceiling, which gives the dining room a look of opulence. Service was a bit harried coz it was a full house with several large tables. We were sat behind two Japanese women who’re also having the business lunch set so our timings were synchronized. We went for the two mains option for SGD 50++ and selected a different one each so we managed to try all 2 appetizers, 4 mains, 2 starches, and 2 desserts.

Shisen-Hanten-Dim-Sum

Lunch started with an option of either dim sum or appetizers of the day. I went for the latter while my dad had the dim sum. His came in a basket containing har gao and two types of siu mai. “Not as good as Summer Palace,” he declared. We just had an excellent weekend brunch the afternoon before at 1 Michelin star Summer Palace. I tasted his dim sum and they’re competently done, but nothing special.

Shisen-Hanten-Appetizers

My trio of appetizers consisted of prawn, cha siu and jellyfish. The prawn was mildly flavored, the cha siu was decent but the jellyfish was too acidic and off-balance. I also couldn’t help comparing it to Summer Palace since they had similar dishes, except better in every single way. That’s not the best start to lunch. You don’t want your patrons to compare you negatively to a restaurant with one less star.

Shisen-Hanten-Soup

Soup of the Day was pork with old cucumber. It was sweet but uninspiring. I’m going to sound like a broken record but this didn’t wow me like Summer Palace’s soup. It didn’t even evoke any emotion. It tastes exactly like what it looks like – tepid and boring. Having had excellent double boiled soup elsewhere, I know this can’t be the benchmark.

Stir-Fried-Prawns-Chilli-Sauce

Thankfully, Shisen Hanten picked up the pace with Stir-fried Prawns with Chilli Sauce. This main is one of their signature dishes and it tastes wonderful. It reminds me of the sauce in Singapore chilli crab. They even have deep fried mantou for you to wipe up the gravy. It’s eggy and delicious. There’s a generous amount of prawns in this dish too.

Steamed-Fish-Spicy-Sauce

The Steamed Fish with Spicy Sauce was also quite good. It’s cooked well and there are chillies at the bottom to add a spicy kick to the bland fish. I enjoyed the soy sauce and chilli mixture at the bottom. It’s delicate, yet flavorful.

Szechuan-Beef-XO-Sauce

Unfortunately, that’s the extent of bright spots in the meal. Shisen Hanten reverted to mediocre dishes like a lazy boy who tries to buck up after being reprimanded by the teacher, but ultimately the weight of his tardiness drove him back to old habits. Szechuan-style Stir-fried Beef with XO Sauce was dry and unappetizing. The beef has been severely overcooked or left under a heating lamp for way too long. This is very surprising during a busy lunch. Inedible.

Stir-Fried-Pork-Mushrooms

Stir-fried Pork and Mushroom with Oyster Sauce endured the same treatment. The pork was stringy and dry, with all the moisture sucked out of it like an old Bedouin in the Sahara desert. It was tougher than an African-American LA county jail inmate doing life without parole for double homicide during a botched robbery. If this piece of porcine meat ever got incarcerated, I want to join his prison gang. It took me several minutes to chew and I hesitated before swallowing like a virgin schoolgirl coz I was afraid I wouldn’t be able to digest it.

Shisen-Hanten-Mapo-Tofu

The mains are paired with a choice of two of their famous starch dishes. Stir-fried Tofu in Hot Szechwan Pepper Flavoured Meat Sauce served with Hokkaido Rice is the flagship dish or Shisen Hanten. It’s nice. The numbing and spicy mala tofu pairs very well with the soft, fluffy Hokkaido rice. It was too salty for our tastes though but that aside, the flavor was spot on.

Chens-Original-Spicy-Noodle-Soup

Chen’s Original Spicy Noodle Soup was decent as well. It’s a very rich and oily style ramen. The flavors are tweaked to Japanese palates so this is not classic Szechuan cuisine. Shisen Hanten is like Chinese-American food – Szechuan cuisine that’s been modified to suit Japanese preferences.

Almond-Pudding

Cold Almond Pudding was edible but ultimately nothing special. It seemed like an afterthought to add perceived value instead of a genuine attempt to make a nice dessert. I’ve had better almond pudding from a random ramen shop in Sapporo.

Mango-Pudding

Mango Pudding was better than the Almond Tofu, with a piece of mango inside the pudding. Good, but it’s hard to get excited about something as simple and plain as this.

Shisen-Hanten-Us

I’m very surprised Shisen Hanten has 2 Michelin stars. The food wasn’t consistently good and ½ of the mains we ordered were overcooked and dry. Service was lacking too – more suited to a busy, cheap Chinese restaurant than a Michelin starred establishment. Our waitress kept asking me to fill in a feedback form and mention her name in it. I thought that was crass. It reminded me of the desperate waiter at The Song of India. Lunch for 2 pax came up to SGD 117 (RM 355). The price is reasonable but this is a far cry from Waku Ghin (another 2 Michelin star restaurant in Singapore) – the food can’t even compare to 1 Michelin star restaurants. Avoid.

The Song of India Deepavali 2018 Set Menu (1 Michelin star): A lament for the restaurant that fails to impress

The-Song-of-India

I was in Singapore over the Deepavali holidays and made a last-minute decision to check out 1 Michelin star The Song of India’s Deepavali Set Dinner. I thought it would be apt to have a specially curated Indian meal in light of the season. I was wrong. Except for a few bright spots, the meal was very mediocre. There were lots of executional errors like food being served cold. Not slightly warm a la fine dining or room temperature. Cold, like the curries in a run-down mamak who didn’t turn on the bain marie as a cost cutting measure.

Song-of-India-Restaurant

Dinner started inauspiciously when the front counter couldn’t find my reservation. I showed them an email from The Song of India confirming my booking and the lady went to ask a supervisor before seating me. It’s of ill portent that the dining room only had 2 other tables occupied. I could have gotten a table just by walking in. The restaurant looked very beautiful though.

Walnut-Appetizer

The Song of India’s Deepavali 2018 Set Menu cost SGD 79++ and started with a complimentary amuse bouche described as a walnut. I couldn’t tell you what the flavors were coz they were entirely forgettable. I must add that I wrote notes on the food and there was a blank spot after walnut. I couldn’t find anything positive to say.

Song-of-India-Papadom

Roasted papadoms came next with mint sauce, mango tamarind sauce and pickled mixed vegetables. The papadoms were rolled up and crunchy but I found it hard to dip it into the sauce. I could taste salt and not much else. Mint sauce was meh. Pickled vegetables was overpowered by sour notes. The mango tamarind sauce was very nice but I suspect a lot of that has to do with my love for sweet things.

Nagaland-Bamboo-Shoot-Soup

Nagaland Bamboo Shoot Soup. Young bamboo shoot infused broth sprinkled with edible flowers and herbs. This soup tasted hearty and creamy but it was merely decent, not delicious. There’s lots of flavor from the unique herbs and the rolled up piece of crispy bread tasted like a croissant. I’m not sure what the unadorned grape tomato is there for though – palate cleanser after the soup? Puzzling.

The-Song-of-India-Deepavali-Set-Dinner

Chargrilled Laksa Flavored Chicken Kebab and Sambal Barramundi Tikka served with traditional Deepavali savories as the starter. This was a confusing creation of cold chicken and overcooked fish with random splashes of neon pink and yellow sauce. I think the sauces were colored just to look Instagrammable and the design of the 2-inch-high “plate” with bits of foliage inside prioritized looking good over practicality. There was a side of Indian dried nuts with murukku, avocado and pickle sauce. I liked the taste of the creamy avocado sauce but I found the proteins on this plate dry and unappetizing.

I waited more than 45 minutes between my starter and main. That’s a ludicrous amount of time considering there were not many customers. I suspect this was why a lot of my main dishes were cold. Perhaps my waiter forgot my order while he fussed with a large group that just came in. I had to prompt him about it, and my empty water glasses required multiple requests to be topped up.

Deepavali-Songs-Art-Palette

Deepavali Song’s Art Palette. Coorg Mangalorian Fish Curry. Country Style Bihari Chicken Curry. Nargisi Quail Egg Kofta. Spinach Kasundi. Amti Dhal. Saffron Goli Pulao. Aam Ka Panna. The last one was a roasted raw mango shot that’s quite good. Unfortunately, all the dishes in the main were cold when it arrived. The saffron pulao was near inedible when stone cold. I contemplated sending it back but didn’t relish another 45-minute wait so I just ate it. The taste of the lamb and fish curry was good despite being cold. I also liked the paneer with the naan bread. Speaking of which, that was what saved the meal – a basket of hot naan bread came with the mains and helped raise the general temperature of the food when mixed together.

The-Song-of-India-Naan

I really enjoyed the naan bread here. OMG! They’re delicious! Fresh from the tandoor oven and piping hot. The flavors are amazing! I don’t know what herbs they use inside but it’s so good I’m half tempted to come back just for the naan despite their other shortcomings. There are two kinds – Rajasthani Jowar great millet naan was my favorite. So yums. It’s seriously mindblowing. I’ve never eaten better naan in my entire life. They go especially well with the paneer. I also found the taste of the quail egg kofta nice. Too bad it’s rubbery and cold.

The-Song-of-India-Deepavali-Dessert

Dessert was Mishti Doi Brulee (lightly sweetened frozen yoghurt from Bengal), Saffron Gulab Jamun Cheese Cake and mini bites of The Song of India’s Mithai Collection 2018. I enjoyed the creamy and slightly sour frozen yoghurt. I also love the gulab jamon cheesecake. That’s seriously brilliant. It’s a gulab jamon (saffron sugar water soaked ball) inside a cheesecake. It looks good, but more importantly, tasted wonderful. It’s cray cray! However, the special Deepavali sweets were a disappointment. I’m staggered to see them selling these Deepavali sweets. I wonder who buys them coz all I taste is sugar and not much else. It’s very one dimensional, but the other dessert elements were perfect.

Mithai-Collection-2018

My problem with The Song of India was due to the overly friendly waiter. He constantly strove to make small talk about inane things until I had to ask him to stop. This exhibits a lack of what the Japanese call mindfulness i.e. being aware of cues and body language to discern that I didn’t want to talk. I was busy writing notes about my dinner and taking photos. He struck up random conversations even after I told him I needed time alone!

The-Song-of-India-Singapore

This got better after another group came in but he started neglecting my water and food after fretting over the large group. He also kept asking me to give him a good review on TripAdvisor. I’ve read this complaint on the site and thought management put a stop to it. Nope. The waiters are still doing it. Not only that, he asked me twice to mention him (Rohit) personally in the review. “Helpful to my career”, he groveled with a sleazy grin. He mentioned his name is in the receipt again when he passed it to me. The service is not just inept, it’s disreputable at times.

The-Song-of-India-HB
Did you notice the open utility closet behind me? I can see your brooms, bro.

I cannot in good conscience recommend The Song of India. I wanted to try the first Indian restaurant to get a Michelin star in the region and ended up utterly disappointed. The food was cold and mostly forgettable, except for the wonderful naan and their delicious desserts. I saw Andy Hayler mention this in his review and thought they bucked up. They haven’t. Service was unpleasant and slightly seedy. The bill came up to SGD 93 (RM 283) for 1 pax. Don’t waste your money.



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