I could hardly find any proper reviews of Iru Den online and only chanced upon it thanks to the fellow foodies with trusted taste buds on IG. So, here is a proper review for you guys who are considering dining at this hidden omakase-only restaurant on Scotts Road.

Chef Owner Javier serves a Modern Japanese Kappou style cuisine. If you thought he sounds familiar, he used to run a one-man kitchen IL DEN which served Modern Japanese cuisine. Since then, his style has evolved and grown and he now runs a full-fledged kitchen serving 3 choices of omakase meals starting at $198++ (7-courses).

When i said that the restaurant is hidden, i meant it quite literally. Entering the main gate, we naturally went to the first obvious building we saw, only to be given the dirty eye and directed to the left corner of the black and white. Enter the wooden gate and down a little dark garden, you will then arrive at the locked doors of Iru Den. Only after our reservations were checked could we enter the restaurant. 

My gf and I went with the 10-course dinner omakase ($268++) to sample more variety. I was originally worried that i wouldn't be able to stomach the whole course but the portions are really small and i was feeling just right at the end of the meal (i'm a small eater btw). 

Our first dish was the Aka Ebi, dressed with Tosazu vinegar dressing and Nanohana pesto. I enjoyed the light and refreshing citrusy acidity and touch of herbiness with the sweet prawns. 

If there's one good thing that came out of COVID-19 for me, it's the appreciation of Korean cuisine, thanks to Netflix and K-drama. I've always prefered Japanese food over Korean, as it is more delicate  and refined, as compared to the one pot, mix-it-all with lotsa sauce, and eat out of a huge metal bowl kinda way of eating. Well consider me a convert. Korean food is best for social bonding over hearty dishes and alcohol. For those who want the best of both worlds, i highly recommend ANJU for a more elegant modern Korean dining and bar experience in a chic and tasteful setting right in little Korea that is Tanjong Pagar. I promise you would not leave smelling like a BBQ post-dinner.

Dinner reservations are hard to come by and i was lucky that a friend made a reservation more than 2 months ago! Forget the regular green or blue bottles of soju. At Anju, they have a curated list of Koreans alcohol and Makgeolli is a special. 

If you are here with more friends, definitely go for their special Champagne Makgeolli ($75, 940ml), which is naturally carbonated. Since there were only 2 of us, we went with the White Lotus Makgeolli ($28, 375ml). The grain liquor was infused with white lotus, which provided hints of floral undertones and a refreshing nutty finish. 

For appetizers, it's a toss between the umami crunchy bomb that is the Bori Prawns ($8) simply seasoned with green baby garlic shoots and salt; or the Black Bean Mascarpone ($16) with sourdough crackers that is my one true love. The latter could be a snack or a dessert due to its delicate sweetness from the sweet Suritae beans. Mix it with Chef’s special chive oil and it provides a savoury headiness. 

Revolver has to be one of the best new restaurants that have opened this year, in the midst of the pandemic no less. You have to admit that they are bold, just like their fiery wood-fired, grill and tandoori offerings made with fresh seasonal ingredients and based on Indian cooking sensibilities. But the boldness works and it's already one of the hardest restaurants to get a booking at.

I was lucky to score a weekend lunch table and had a taste of Chef Saurabh’s revolving menu. While grill houses are commonplace these days, it's rare to find an Indian one like Revolver. 

To complement our 6-course affair ($99), we added a 3-glass wine pairing ($65) for a not too indulgent day-drinking experience.

First, the stuffed courgette flower, filled with a creamy spicy potato mash is first kissed by the fire, and then painted with lemon pickles. The flower maintained its delicate nature and eased us into the meal.

The fresh paneer with coriander pesto has to be the best paneer i've had. The cottage cheese is flown fresh from New Delhi daily and boy that firm tofu texture was kept even though it's finished in the tandoori. I'm not a coriander fan but i mopped up that pesto.

We couldn't help ourselves but to order the Kurobuta pork belly Vindaloo (+$20). Marinated in 5 spices and then grilled and glazed with tamarind pickles, the meat leaned on the sweet side with char siew flavors to it. We expected some heat in the Vindaloo curry sauce to balance the dish but it wasn't spicy at all. Nevertheless, this was very enjoyable.

We enjoyed it more than the Red Snapper with Gunpowder salsa (mix of Indian spices), which was a tad too blackened. Someone needs to watch the fire more closely here.

We thought the Chicken Scotch eggs were a tad out of place on the menu but it was tasty nonetheless. The soft egg was wrapped in a juicy chicken mince and nestled on a crispy nest of fried thin potato strips. The aioli and chili oil definitely helped to spice things up a notch.

Another of our favorite was the Spiced chickpeas with Parmesan Kulchette. Surprisingly, this was the spiciest dish on the menu and the heat was very manageable. Loved the texture and the umami cheesy note to this dish.

To end, the Kulfi Gelato with cardamom spices. It's not as cloying as the traditional dessert but I guess you either like it or you don't.

Come dinner, there are 3 tasting menus to pick from- Discovery Menu ($139), Experience Menu ($199) and Vegetarian Menu ($129). I can't imagine eating more though. Is Revolver worth the hype? It definitely warrants a repeat visit, if i could get a table.

Revolver

56 Tras Street, Singapore 078997

Tue-Sun : 12 - 2.30pm, 6 - 11pm

Tel: +65 6223 2812

Ovenbird is a family-owned, home-style SG-Japanese fusion restaurant helmed by self-taught Chef Jeffrey Yeo. The one-man show started 2 years ago from his Yishun flat before opening in Mar 2021 at City Gate Bugis and Chef Jeffrey continued to run everything on his own, sometimes with the help of his wife. A seasonal Omakase menu ($130 nett) is served here and Chef Jeffrey calls it 'Ah Beng style Japanese food'. 

 

Since there's only 1 chef/waiter, the courses are served to all diners at once. So please be punctual. While waiting, we started with a Japanese Dasi Ale which Chef recommended. This is definitely a first that we had beer with omakase but it was actually good with our courses. The Chawanmushi with Sake Sujiko, Matsutake trimmings and Shoyuzuke, was first served. The egg custard was deliberately kept plain to go with the creamy marinated salmon roe. 

Then the generous Ah Beng started serving us a whole lot of fish, starting with the Katsuo Tatami- fresh line-caught (bonito). Autumn is the perfect season for bonito as the fish is super fatty. The grated daikon with chili pepper and lemon ponzu helped to cut the richness of the fish. 

When we celebrated our 3rd anniversary last month, we "travelled" to Japan through Omakase @ Stevens new autumn menu, since we thought we wouldn't be travelling till next year. Chef Shusuke Kubota managed to bring autumn to us through the 11-course dinner omakase ($280/pax), using the freshest seasonal ingredients from one of our favorite countries. 

We stepped into my favorite season with a pretty delicate bowl of Gomadofu that resembled Koyo (autumn leaves). Under the warm orange Bafun uni and fresh Hokkaido Ikura lies the mochi-like homemade sesame beancurd with 'ago dashi jelly' which was slightly chewy and incredibly fragrant.

In the Hassun (snacks), the seasonal Pacific Saury made an appearance on top of a homemade brioche, dressed with garlic oil. Other snacks included the pan-seared Anglerfish liver on crispy Monaka pastry and topped with persimmon (almost foie gras-like); and the deep-fried yam with Wagyu Prosciutto.

The Hay-smoked Katsuo has been a fixture on the Chef's menu. The interesting use of Fourme d'Ambert sauce helped to tone down the fishiness, together with the sherry balsamic and walnut oil. 

This was followed by a cold Kagawa Somen tossed in a sauce made of abalone liver and rock seaweed, topped with sliced Chiba abalone and more uni. You know it's love when you get more of your favorite uni from your other half (i gave him more abalone). 

While i've had Shirako before, this was the first time i had it served hot in a broth. The heat gave the cod sperm an even creamier and milky texture. Chef Shu cooked this in his special chicken scallop broth and it does have a strong taste despite the chili oil. 

One of our favorite dishes was the fried tilefish with edible scales. Even though the fish was fried to a crisp, it was not oily at all and the fish remained crispy in the Matsutake dashi that was finished with some shaved Kabosu citrus. 

The maim event is also a staple on the menu- a charcoal-grilled Kagoshima Wagyu served with the seasonal lily bulb with Okahijiki and a sauce made with port and red wine and Sansho pepper. 

Even though we were stuffed, we couldn't help but add on Chef's special donabe. There were several toppings to pick from and we went with the Sakoshi Bay oysters on maitake dashi rice (since we didn't have it on the dinner menu) and boy were they huge! Jr was very pleased with this. 

For desserts, there's the choice of a boozy sake one with seasonal Nagano grapes on a sake jelly covered with sake kasu mousse and crushed sherbet, topped with crispy rice puffs and sake foam. The deconstructed Mont Blanc was truly a special one that is inspired by Chef Shu's childhood and his grandmother and resembles the snowcapped mountains in Nagano. 

If you're hoping to experience Japan (before any VTL happens), Omakase @ Stevens would deliver with their dinner plates and exceptional service. 

Omakase @ Stevens

30 Stevens Rd, #01-03, Singapore 257840

Tel: +65 6735 8282

Mon- Sat: 5.30 - 10.30pm

MadASS i.e. Mad About Sucre Social is the casual, eclectic sister restaurant of the award-winning Mad About Sucre. While it's "fast food", MadASS delivers the same promise as Mad About Sucre- hearty gourmet meals made with natural ingredients that are free from preservatives and artificial additives and flavours. 

For the office lunch crowd, customisable bowls start from $13.90. The main dish ranges from tofu to seafood (barramundi, grilled prawns), to turmeric chicken, Iberico pork, and even a Topside Grade A4/5 Wagyu. This goes on a base of your choice and the 3-colored wild grains was super fragrant and flavorful (there's also quinoa, soba, and salad options). 

The hormone free wagyu ($19.90) was super tender with not much fats in fact. We heard that these cows grace on flatlands so that their muscles aren't tensed up and thus the tenderness. 

Weekend brunch starts on Fridays at Burger & Lobster Raffles Hotel because this is the new normal. Served from 11am to 3pm on Fridays, Saturdays and Sundays, this indulgent brunch is only available at the Raffles Hotel outlet and you could enjoy it with their expanded cocktail menu.

Something unique to Singapore is the grilled Mala Corn ($6) tossed in a fragrant spicy rub that is more savory than spicy. I would also love this on their fries! Can someone bottle me the seasoning please! 

Another appetizer is the nutty and crunchy Fried Cauliflower ($6) served with a lime cilantro mayonnaise, which could do with a tad more acidity. Needless to say, you know which is my preferred bite to start. 

I gave up on any form of private dining since the scene started gaining popularity. Why? It is not because i turn my nose at fads and trends, it's just impossible to get a table at any decent ones, so i wait, until they become big enough to go commercial LOL. Mustard Seed is one of the private dining turned restaurant type and it is still hard to get a table- reservations are snapped up within a minute of their release on the first day of the month at 10am. I only managed to dine here 2 years after Mustard Seed set up shop in the sleepy Brighton estate in Serangoon Gardens, all thanks to my lucky friend and his extremely fast fingers. 

Mustard Seed is helmed by Chef Gan Ming Kiat, who serves his personal interpretation of Singapore's food, inspired by Japanese cuisine and technique. The fine dining, omakase style menu marries his prior experiences at Candlenut and Goto- Mod-Sin with Japanese. The menu changes every 2 months and starts at $140+ per pax for lunch and $168+ for dinner.

Jiu Hu Eng Chye is usually made with cuttlefish but at Mustard Seed, fresh squid is used, scored and seared quickly into tender scallop shapes. Instead of the usual kang kong, cucumber and kale were used instead, topped with a housemade sweet sauce which is a mix of sambal with red miso and hoisin. I don't typically enjoy the cuttlefish kangkong dish and i definitely prefer this version which is more elegant. 

Prawn Tortellini with Ipoh style broth eased us into the hot dishes and boy does it comfort the soul. The inspiration of the dish comes from Ipoh chicken hor fun and the broth is made with kampung chicken, and infused with prawn heads and prawn shell for more umami. The tortellini wanton provided a little more chew due to the pasta skin and it was quite a textural delight.

A secret dining venue hiding in plain sight, The Dragon Chamber is a modern Chinese restaurant hidden behind a beer vending machine in a kopitiam front. 

Stepping through the secret entrance and down a neon-lit alleyway, i felt like i was starring in a Hong Kong triad movie. At the end of the dark path, a door opens into a chic dining space that is a cross between a mahjong club and a Shanghainese bar. 

Cocktails are served alongside modern Chinese dishes. I had the Sake Mojito ($19), a minty infusion of longan with sake, elderflower and lime juice to start. 

The drink was helpful in alleviating the spice in the Firecracker Chicken and Maple Fritters ($16/$30). This is the perfect bar snack with the spicy and savory crunch of fried chicken cubes and cashew nuts. While i first proclaimed that the spice level was just right, i realised that it kicks in slowly. If you're wondering why maple fritters (you tiao), this dish is a twist on Chicken & Waffles. 

If you were following me on IG, you may have noticed that sometime back my cruise getaway was cancelled last minute due to a positive COVID-19 case on board. I was desperate for a holiday and immediately started searching for a suitable staycation. Unfortunately the suites at Raffles Hotel Singapore and Goodwood Park Hotel were both unavailable at the last minute (mind you it was mid-week). We finally landed on Sofitel Singapore Sentosa since it is the most resort-like without breaking the bank. I had previously stayed at the property before and remembered it to be decent. There are a few staycation packages to choose from and we went with a 3d2n stay with full-board option (without knowing what it really entailed because the t&cs were not clear). 

Sofitel Singapore Sentosa is a 5-star resort by the French Accor Group. The location is away from the hustle and bustle, so you get to enjoy the lush greenery with wildlife (the peacocks are free-roaming) and lots of privacy. Once we stepped onto the hotel grounds, we immediately felt relaxed with the expansive space, and breeze from the South China Sea. However, if you are more into the island life action, you should note that it is a bit of a hassle getting around if you don't drive as the shuttle bus service is quite slow, and it'll take you a while to get to the beach clubs or the integrated resorts. The hotel's own complimentary shuttle service to Vivocity is more reliable imo (every 30mins) and you could easily head out for a better meal, or for some shopping if you wish. 

Accommodation

Our bedroom for 2 nights was in the Luxury Garden Room and this was our view. 

Our room is quite sizeable at 36sqm and features a king-sized bed. A LED Smart TV, digital newspaper and magazines and WiFi access are also provided. There are several powerpoints and USB port for easy charging of your digital devices located next to the writing desk.

 

While there is also a pillow menu that you can choose your pillows from, their firm options were too flimsy for us. Our twin towers of pillows were absolutely useless in providing any decent neck support. 

Stay with a peace of mind knowing that everything is sanitized and wrapped. The standard coffee and tea making facilities are still available, with TWG tea bags and Nespresso capsules wrapped in a package. You could ask for more when you have finished this. The mini bar cabinet has been emptied and sanitised but you could request for it. Orders, requests, and bookings are all made through the hotel app, which i found extremely frustrating as it was either very laggy or didn't work. It was just much easier to call housekeeping/ front desk directly for assistance.

My favorite part of the room was the bathroom. Just check out the spacious bathtub for the perfect bubble bath! I was in a rush and forget to bring my bubbles but that was easily solved with an order from LUSH. There's also a separate rainshower area if you need a quick rinse. 

The bath amenities.

Dining

We were informed that dinners are served at Kwee Zeen and it is buffet style. Unfortunately, buffets only work if there were sufficient diners (and there weren't) and it was a terribly water-down version and a shadow of what i remembered Kwee Zeen to be. We were terribly disappointed with the variety and quality of dishes available- no live stations and the food wasn't fresh or piping hot and tasted really mediocre. The roast beef and soup were probably the more decent dishes and we only ate for sustenance. The a la carte menu certainly looked more appealing as we saw our neighboring diners polished their pizzas. Honestly that's all we needed, a simple pizza or burger instead of a sub-par buffet.

 

Breakfast was a lot better in comparison since it caters to more diners. My recommendations are the congee and laksa station. The nasi lemak is also quite satisfying with the crunchy ikan bilis and peanuts and a fragrant sambal.

 

I suppose our displeasure with the food didn't go unnoticed by the restaurant manager but the service recovery was very spotty as well, which we realized that evening. The manager shared that for our package, dinner is only served at Kwee Zeen (which we swore never to eat dinner there again), and offered to make arrangements for us to dine at The Cliff instead. While we were not really enthused about it, since we had a super meh dinner there not too long ago, we reckon it could not be worse than another lousy dinner so we agreed. That said, when we finally went to dinner that night, we realised that no reservations were made whatsoever, and we ended up being forced to order from the set menu and paid extra as it was considered a top up. Thankfully the food was better than expected and we saw no need to kick up a fuss. 

So back to lunch. As part of our dining entitlement, we could either have the set lunch at Kwee Zen or The Cliff. We went with the Kwee Zeen since they offered the a la carte menu and had more variety and honestly the food was a lot better than the buffet. We enjoyed the Hainanese Chicken Rice with poached chicken, which was smooth and the rice was very fragrant as well.

 

I was also very pleased with the beef burger. Just check out the size of the massive stack layered with ground beef patty, tomatoes, bacon, gherkin, an oozy fried egg & cheese and toasted sesame bun. The fries were fresh and crispy and exactly what was needed for a holiday. 

So The Cliff has been regarded as one of Singapore’s most romantic dining destinations but on this visit we noticed that the dress code wasn't strictly enforced and there were diners in shorts and slippers. Imagine you brought a date to what you thought was a fancy dinner and this happens? I guess they were just trying to fill the tables. 

 

We were made to order a 3 course dinner though we only had faith in their pizzas and pastas. Thankfully the starters delivered as described, though i can't imagine the combination of Heirloom tomatoes with burrata and basil pesto going wrong. 

For mains, we had the fennel sausage pizza with Mozzarella, panna, spring onion, fennel sausage, and fennel pollen; and the Linguine and clams with pancetta, chilli & white wine. Both dishes were seasoned and cooked well and we had no complains. Either we set a super low benchmark, or was really hungry, or it was actually not bad. Desserts did nothing for us, which we wouldn't even have ordered it if we weren't made to. 

Amenities & Activities

You would not miss the 33-metre pool at Sofitel Singapore Sentosa and if possible, i'm sure everyone would spend their entire day here. Unfortunately, each room is limited to one booking per day with a maximum of two hours per visit (which you could extend if it wasn't crowded). 

There's also a gym which is housed in a little shack. We didn't bother with this and headed to our own gyms in town instead. 

 

We took the opportunity to explore Sentosa on bike since Sofitel offers free bike rentals for 2 hours. Their bike was obviously too big for me to handle but i had to make to. We checked out the Fort Siloso exhibition and also went up the Imbiah Nature Trail (i meant to walk here but Jr convinced me that we should just cycle and it was just crazy with the rocks and roots). This was possibly the most exciting part of our stay because we've not experienced these before.  

We also discovered a shortcut to Tanjong Beach from the pool area! It's about 130 steps down to the beach, which we found rather convenient. This makes for easier suntanning at this less crowded beach.

From my review, it's quite clear that the stay was rather lacklustre for a 5 star resort. Skip the full-board package at any opportunity, it's really not worth it. The facilities and rooms are also little worn and not particularly comfortable but a night's stay is still manageable. As for us, i doubt we'd visit Sofitel Singapore Sentosa again. 

Sofitel Singapore Sentosa Resort & Spa

2 Bukit Manis Road

Sentosa 099891