Dinner

Last but not least, the petits fours were a pair of Fermented Rice Cakes and Yakgwa. The madeleine-shaped fermented rice cake being my favourite as I just love the torched to brulee exterior. Crafted from Korean rice powder, it was fragrant, spongey, chewy and, perfectly sweet. Whilst the Yakgwa, a deep fried cookie soaked in ginger and malt syrup, garnished with edible gold flakes, had more of a crunch.

[Part of NAE:UM Episode 1, five-course dinner ($148)]

To silence the call of our dessert stomach, we were offered yoghurt jelly with fresh blueberries. Light, refreshing and a good end to a heavy meal. I can finally see why there’s so much buzz about this place; from sharing a long table with other guests to idly watching the chef bumble about in his element, the whole session is an intimate dining experience that will undoubtedly keep one coming back.

H O S T E D
Another stunning piece of modern sushi by Chef-owner Raymond Tan is the “ToroToro Caviar”.
His vast experience garnered over years spent at well-known Sushi Jin of the award-winning Les Amis Group, then Sushi Murasaki and Kurama Robatayaki, has allowed him to cultivate an understanding of what his customers enjoy. And pictured here is one of the items he has dreamed up that is sure to have them gasping in delight. Not once but twice: when it’s first served and again, when they put the sushi in their mouths.
Piled on the “shari” (Japanese sushi rice) are double portions of fatty tuna prepared in two ways (as a thick-cut piece and minced), caviar and a piece of shimmering gold leaf. Yes, it is undeniably decadent but I think it’s nice to pamper ourselves once in a while.