Located along the vibrant Neil Road, @iko.sg is a dimly lit restaurant filled with quirky posters and upbeat music.
Hereโs some of the new menu additions that proudly showcase Chef Dylan โiKO wayโ of Modern-Japanese Bistronomy:
๐บ๐ต๐จ๐ช๐ฒ๐บ
๐๐๐-๐๐๐ $๐๐
Homemade chips seasoned with sour cream and bottarga powders. Pairs well with drinks.
๐๐๐๐๐๐๐ $๐๐ (๐๐๐๐)
Topped with wasabi lychee granita, a dash of lime juice and drops of sake. Very refreshing and whets our appetite.
๐๐๐ ๐๐๐๐๐๐ $๐๐
Reminiscent of Kueh Pie Tee, each beetroot basket contains hokkaido snow crab, spicy avocado mousse and lime gel.
๐๐๐๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐ $๐๐
Seaweed cone with negitoro, cured egg yolk, menegi.
๐๐ป๐๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐ $๐๐
Seaweed cone with salmon, smoked salmon, crรจme fraรฎche, ikura.
๐บ๐ป๐จ๐น๐ป๐ฌ๐น
๐๐๐๐๐ ๐๐ ๐๐๐๐๐ $๐๐
A dish comprising of ingredients in shades of white - Hokkaido scallop, fennel, pomelo, radish, dashi yuzu sauce.
๐๐ป๐๐๐๐
๐๐ ๐๐๐๐๐๐ $๐๐
Hay-smoked salmon topped with chives and kombu, served with smoked crรจme fraรฎche, apple purรฉe and green pea mousse.
๐๐ป๐๐๐ ๐๐๐๐๐๐๐๐๐๐๐ $๐๐
Brims with umami as it incorporates deep-sea red prawn, prawn tempura, prawn oil, burned string cheese, dill oil and dashi verjus
๐ ๐๐๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐
๐๐๐๐ $๐๐
Roasted piquillo pepper stuffed with beef brisket (braised for 16 hours) and served with red wine curry sauce, diced onions, carrots and potatoes.
๐๐ป๐๐๐๐๐๐๐๐ ๐๐๐๐๐๐๐ & ๐๐๐๐๐ $๐๐
Scallop served with an intricate braised Kurobuta pork belly baked in a pastry crust.
๐ด๐จ๐ฐ๐ต๐บ
๐๐ ๐๐๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐ $๐๐
Indulgent claypot with A5 wagyu, premium porc noir de bigorre, truffle rice, seasonal black truffle, mushrooms, chives and
kombu.
๐๐ป๐๐๐๐ ๐๐๐๐ ๐๐๐๐ ๐๐๐๐๐ $๐๐
Cold and luxurious; consists of chutoro, Hokkaido snow crab,
Bafun uni and Kaviari caviar, finished with clam sauce and chives.
๐ฟ๐๐๐๐๐๐
๐๐๐๐ ๐๐๐๐ ๐
๐๐๐๐๐ $๐๐
Sweet and zesty, refreshing and light on the palate.
