Shiro Japanese Haute Cuisine, Greenwood Avenue
0 Comments Published by andrea on Thursday, February 22, 2007 at 10:41 PM.
Sashimi MoriawaseTucked away at a non-descript corner of Greenwood Avenue, Shiro has a minimalist façade with perpetually locked doors, a discreet doorbell and imposing security system. With no signage, except for an inconspicuous logo (“Shiro” written in stylised Kanji), this exclusive, reservations-only restaurant evokes an aura of mystery, almost like a secret society’s private clubhouse.
Shiro means ‘white’ in Japanese, symbolizing purity, simplicity and perfection. These qualities permeate every aspect of the restaurant’s aesthetics, from décor to food preparation, to presentation and service. The phrase “unpretentious but with style” neatly sums up the Shiro Experience.
Shiro’s décor is spartan with simple surfaces in neutral tones of beige and brown. There are only about 32 seats, with the tables closely placed, yet this somehow adds to the romantic and intimate ambience. The cozy interior is framed by dark velvet curtains and illuminated by the soft golden hues of evenly spaced spotlights, exuding an effortless air of grace and elegance.
L-R: Zensai (chef's selection of special appetizer platter); Kaki no Gurantan (oyster au gratin)
L-R: Yaki Shirako Kabuba Ankake (grilled cod fish roe with grated turnip served in glazed sauce); Akimono Tofu (freshly made angler fish beancurd)
L-R: Negi Toro Keki (sushi rice bedded with chopped tuna belly and spring onion); Ise Ebi Tazuna Age (deep-fried fresh lobster wrapped with wheat noodles)
Food
Overall, the dishes are a synthesis of creativity and craft, presented with intricate attention to every detail. A truly exciting treat for the taste buds. [Try the Akimono Tofu (angler fish beancurd) and Kaki no Gurantan (oyster au gratin) for their excellent taste intensity!]
The sashimi, flown in almost daily from Tokyo, is incredibly fresh. The Sashimi Moriawase is recommended - the Toro (fatty tuna belly) and Hamachi (young yellowtail) have rich creamy textures that almost melt in your mouth, while the Ama-ebi (shrimp) and Geoduck (elephant clam) are deliciously sweet.
A 5-course set dinner is priced at $180 +++ per person, while set lunches are about $40 - $58 per person. Ala carte dishes and seasonal offers are also available.
Service
The staff are attentive and friendly, taking the time to explain each dish and how it was prepared. Requests are also tended to quicky and always with a smile.
24 Greenwood Avenue
Tel: 6462 2774
Dinner: 7pm - 11pm (last order at 10pm)
Garibaldi, Purvis Street
1 Comments Published by andrea on Wednesday, February 21, 2007 at 11:45 PM.
Tritico di Agnello - Three Style Tasting of Lamb ($40)A friend once remarked that first visits to restaurants were like blind dates. The unknown "X" (this could be either your Dinner or your Date) evokes in you a sense of curiosity, excitement, and also slight apprehension. Does "X" look appealing? Would "X" be to your taste?
The anticipation culminates... to a particular defining moment when the realisation hits you --- at this point, you're smiling... having a good time...you think to yourself... "X" is Great... [Of course, on less fortunate occasions, the defining moment could be when you realise that "X" is giving you indigestion. You mutter to yourself "never again!" and end up paying the bill grudgingly.]
If Garibaldi was a blind date, I would start planning the wedding, naming our kids, and be willing to forgo the pre-nup. Often hailed as one of the best Italian restaurants in Singapore, it definitely lives up to its reputation.
First impressions count, and Garibaldi is definitely considered a "good looker". The bar is simple and elegant, with a great selection of wines by the glass and excellent cocktails. Enter the main dining area, and you find decor that is subtle, subdued and stylish --- a picture of understated class.
Chef and main partner, Roberto Galetti sets the culinary benchmark for fine Italian dining, having worked with one of London's best chefs, Adriano Paganini at the Hyde Park Hotel, as well as with the world renowned Bice Group.
Personality:
The food is top-notch with fresh seasonal ingredients. Every dish is well executed, each showcasing nuanced, imaginative combinations that are never overwrought or overdone.
A standout among the entrées is the "Tritico di Agnello - Three Style Tasting of Lamb", that includes breaded lamb cutlet with tomato salsa, roasted lamb loin, and braised shank accompanied by pumpkin purée. The three distinct styles of preparation explore the different textures and tastes of the lamb, each a perfect point / counterpoint from the crispy cutlet to the mouthwateringly tender shank.
Note on desserts - We tried the Degustation of Desserts, which didn't quite compare to the main courses. Much too sweet for our liking.
Etiquette:
Overall the dining experience is enhanced by the impeccable service --- the staff is attentive and polite, and friendly.
L-R: Foccacia toasted with Parmesan; King Scallops with Porcini Mushroom and Truffled Taleggio Cheese Fondue ($26)
L-R: Linguine with Crab Meat and Vodka Sauce ($28); Hand-made Spinach Noodles with Braised Duck and Paprika ($26)
L-R: Moscato D'Asti 2005 ($90/bottle); Degustation of Desserts with Chocolate Crème Brulee, Saute Banana & Spicy White Chocolate and Earl Grey Parfait with Apricot & Lemon Supreme Jam ($18)
Garibaldi
36 Purvis Street #01-02
Tel: 6837 1468
Lunch: 12 Noon - 3:00PM
Dinner: 6:30PM - 11:30PM
Kobe Beef and Seafood Teppanyaki Set Keyaki at the Pan Pacific Hotel serves excellent teppanyaki. The ingredients used are fresh and skillfully prepared. Definitely a cut above teppanyaki at Inagiku (Raffles the Plaza) and more than a few notches above the over-rated Shima (Goodwood Park Hotel). To compare, Keyaki's style highlights the natural flavour of the ingredients, while Shima relies too heavily on sauces that is somewhat overwhelming to the palate.
The Kobe Beef at Keyaki is particularly recommended. Served in a platter with deep fried garlic, the beef is evenly marbled, incredibly juicy and expertly cut to cook evenly. The result is nothing short of perfection as each velvety piece is so tender, it almost melts in your mouth at a bite. What's more, the robust flavour of the meat leaves you with a pleasant lingering aftertaste.
Sadly, "good teppanyaki" and "not too expensive" don't seem to go together in Singapore. The Kobe Beef and Seafood Teppanyaki Set at Keyaki will set you back by $142+++.
Recommended for:
Teppanyaki fans, business lunches
Ambience:
Keyaki is tucked within a quaint Japanese garden on level 4 of the Pan Pacific Hotel. Walking along the passageway to enter the dining area, you'll pass by a small bridge overlooking a koi pond with a mini cascading waterfall. The entire scene has a rather picturesque quality, as if you've been transported away from the hustle and bustle of the city to a quiet and tranquil haven.
The decor within the restaurant is simple and pleasant, with wooden panels, pillars and celling, and adequate spacing between tables to allow privacy. However, the place does tend to get noisy when the its packed.
Menu:
Keyaki also serves other Japanese cuisine including robatayaki, sushi and sashimi, tempura, shabu shabu and kaiseki.
Koi pond with a mini cascading waterfall at the restaurant's entranceKeyaki Japanese Restaurant
Level 4, Pan Pacific Hotel
7 Raffles Boulevard
Marina Square
Tel: 6826 8335
Dinner: 6:30 pm to 10:00 pm
Food Addiction is Expensive.
Andrea has been busy with work to earn $$$ to pay for Dinner.
More food reviews and photos to come after Chinese New Year.
