Noka

This Oden from @NokaSG is packed with ingredients - wagyu beef, daikon radish, itokon, satsumaage and okura. Expect a comforting dashi broth!

The big portion comes with wagyu beef, daikon radish, satsumaage, itokon, tomato, okura. Wagyu beef is definitely the spotlight of the dish, it so tender but not oily at all. We do like the radish as well, it's well cooked and easily melting in the mouth.

Located on level 7 of the mall is @NokaSG, the latest concept by the team behind @OpenFarmCommunity.

We had a good mix of dishes tonight (more in our stories), and meanwhile, we concluded our meal with some of the desserts decorated by petals from the adjacent rooftop edible garden! Will be sharing more about the savoury dishes soon.

Perched on the seventh floor of Funan is an urban rooftop farm-restaurant that is home to over 50 types of fruits, flowers, herbs and vegetables. Start by sharing their Charcoal Calamari ($15) that is battered in black tempura and seasoned with kaffir lime, red chilli, rooftop herbs and Japanese garlic aioli. For mains, get the Black Cod Saikyo-Yaki ($38) — think black cod marinated in miso, served with sweet potato crisps, sea grapes, ikura, and pulut hitam furikake. For a fancier night out opt for the 6-Course Omakase Menu ($150) where you can look forward snacks, sashimi, robata, sushi, soup and a dessert.
Photo by Burppler K T

black cod marinated in miso, sweet potato, sea grape, ikura, pulut hitam furikake, edible garden city mexican tarragon, white sesame sauce

black tempura, kaffir lime, red chilli, rooftop herbs, Japanese garlic aioli