Mikuni’s Grand 8-Course Fugu Tasting Menu

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The exotic Fugu (pufferfish or globefish), is extremely lethal if not prepared with extreme caution, and only chefs who have obtained a license and have gone through years of apprenticeships can serve fugu. Chef Moon of Mikuni at Fairmont Singapore is one such licensed chef with heaps of culinary talent and creative power. This winter, Mikuni draws on the fruitful supply of fugu and brings forth a Grand Tasting 8-course menu ($220 per person or $310 with sake pairing) that celebrates various parts of the Fugu anatomy, showcasing Chef Moon’s artistic strength in blending modern and centuries-old Japanese culinary techniques seamlessly.


Otoushi – Globefish Skin Jelly, Miso, Sushi Ball, Fugu Mirin Boshi, Caviar

The meal begins with “small bites” of jelly made from fish bone broth brimming of collagen goodness, sliced fugu on a sushi ball, and sun-dried fugu saturated in mirin topped with tuna belly tartar and caviar, a beautiful combination of taste and texture.

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Ginzawa Japanese Restaurant at Palais Renaissance

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Palais Renaissance, positioned at a quieter corner along the bustling stretch of Orchard Road, has a new addition to its dining offerings. Ginzawa is a new Japanese concept underlining traditional Japanese fare with modern twists, and encompassing multiple facets of Japanese cuisine from kaiseki and seasonal omakase to lunch set dons and chirashis.


Deluxe Tempura Moriawasu ($35) – Anago Ippon Age, Uni Tempura, Amaebi Hotate Kakiage

The menu consists of sections dedicated to steamed, grilled, sushi and tempura dishes. Also available are seasonal offerings that allow the chef to showcase his creativity and culinary techniques. The man behind these dishes is veteran Chef Donny Tan, whom has accumulated over 30 years of culinary experience at Japanese restaurants in the US, Europe, Japan and Singapore. Continue reading