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👉Unagi Feast👈 Tucked away at Level 3 of @fairmontsingapore (connected to @rafflescitysg), @mikuni.sg is a swanky Japanese restaurant that offers three outstanding live stations - Teppanyaki, Sushi & Robatayaki. Using only the freshest seasonal Japanese produce, you can enjoy the best of three worlds here, leaving you with an unforgettable dining experience. 。 For an ultimate Unagi feast, these are what we ordered: Unagi Don, Unagi Kabayaki and a Dragon Roll that consists of BBQ Eel, Prawn Tempura, Cucumber & Avocado. Slathered with a sweet, sticky sauce before going on the grill, the glazed unagi slabs had the right balance of sweetness and saltiness without masking its natural flavour. They were also soft and tender, with negligible fine bones in the meat that can be pretty disturbing for someone like me. 。 Thanks to @chopesg, I probably won't have known this hidden gem without their help. So to let you guys know, they're currently featuring a new dish every month and for the month of May, it's actually my favourite UNAGI! Do check out their Dish Of The Month page to know the top picks by diners and maybe score some exclusive discounts for yourself too 😊. #ChopeSG #DishOfTheMonth
Mr Digester
Mick The Coolie Cannot Afford The Uni At Mikuni The service is very attentive and the food is not bad. The problem is you can have food that is equally good at joints which look as pedestrian as Mikuni but which charge two-thirds the price they charge here. Popular with conservative older clients, or financiers with a hefty entertainment budget.
Teppanyaki cod glazed with miso at @mikuni.sg 🇸🇬 . The fresh cod fish was lightly glazed with the sweet miso sauce. Nice sear on the teppanyaki grill and I liked the fresh and crisp slightly raw beansprouts. A solid dish. . #burpple #chopebites #teppanyaki
The Fine Diner
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Featured In 3 Guides
The NEW Summer Menu by Executive Chef Kirk Is Really Quite Spectacular H O S T E D Believe it or not, this was my first time dining at One MICHELIN Starred “Jaan by Kirk”. My friend Annette and I were seated a corner table and had our eyes treated to jaw-dropping views from this up-in-the-sky restaurant as we partook of the new Summer Menu for lunch. Solidified around the concept of #ReinventingBritish, Executive Chef Kirk’s food has a major case of acute tastiness which I should warn you, can trigger heart palpitations right off the bat. I felt it myself, particularly with the “fish and chips” and Devonshire cheddar buckwheat pancake, two of the four exquisite snacks that flagged off our meal. Sourcing wherever possible from his place of birth - Devonshire, England, Chef Kirk’s culinary creations are as imaginative, beautifully articulated and satisfying as the best stories. Each course had an opening that drew me in and content that had me transfixed till the end. Which was what happened with the Roast Potato Soup served with a Mini Loaf, the Summer Beans Salad - a texturally-fun fest of different beans, English peas, Prosciutto ham, quinoa and parmesan cream prettied up by flowers from Jaan’s garden on level 5 of the Swissotel Stamford Hotel, and again, with the irrepressibly bouncy-of-flesh Scottish Langoustine tempered by a Baby Courgette. Just as enthralling to me were the poached snapper in a English pea and mussel sauce, and the smoky Wagyu the team had substituted the original stated course of Salt Marsh Lamb Loin for. I did sneak a bite of the Shepherd’s Pie, the second half of that from Annette and thought it was really good, not at all gamey. The picturesque palate cleanser with its mini bottle of cherry liqueur was inspired by picnics in the park. I loved how it dazzled with refreshing brightness from different sorbets and citrus-based elements. As for the strawberry dessert, I was so well and truly charmed I plan to devote a post to it.
British pork loin with onion and aubergine. This is one of the most amazing pork dish I have had in awhile. 👌🏻 Always happy to be back here at Jaan. 😊 #lunchwithfriends #jaanSG #reinventingbritish
@jaansg , Singapore French Fine Dining, served British-inspired menu by @chefkirk_w , Simple Yet Complex, is not just beautiful dishes, but also reflect both culinary tradition and creativity. Feature the signature dish by @jaansg , Eggs in an egg. A confit of organic egg yolk served with cauliflower custard and pickled shimeji mushrooms and tops it with caviar. I love this 🥰. 💰$158++ for 6 courses menu. 📍Jaan. 2 Stamford Road, Level 70. Equinox Complex. Swissotel Stamford.
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