Ms Skinnyfat

A Food & Travel Blog from Singapore

Omakase at fine Japanese restaurant because nothing beats fresh seafood in terms of cheering us up. Sushi Mitsuya comes highly recommended for the new old school type of edomae (traditional Tokyo style) headed by Chef Ryosuke Harada
If you wonder how it differs from the regular Japanese restaurant, Sushi Mitsuya prides itself in the traditional storage and preparation of fresh seafood, adapting techniques from the Edo era when refrigeration was not used. Natural ingredients with sterilizing and preservative qualities are used to keep the food fresh. We were initiated into this technique right after we sat down at the 18 seater Hinoki counter- Harada san skillfully made cuts on our chutoro and proceeded to soak it in soy sauce for the course to come.
Only omakase is available for dinner ($130/200/300) and there is also a bar omakase menu ($100) available with purchase of a 750ml sake. We went with the Umi set ($130) and added 2 a la carte urchin dish to our meal. Of course we didn't grasp the full extent of our impending meal. 
Dinner started with appetizers. The marinated octopus had the quality of a kakuni (braised pork belly). The typical chewy texture had been broken down and the meat was sweet and tender.
Next, the Buri Yellow Tail belly. Harada-san told us that Japanese chefs are particular about how they name the Yellow Tail and they do not call them Hamachi. Hamachi actually refers to the name of the farm which grows the small yellow tail (farmed fishes are a no no at fine Japanese restaurants). This fish is named by their size and there are 4 types with Buri being the biggest of the lot. That marbling was gorgeous and I actually preferred this to the super oily Otoro (tuna is overrated). 
Hot small plates interspersed our sashimi and sushi course to excite our palates with differing textures and temperature. In season are the chestnut and baby taro; the former served in a light tempura style with a brandy syrup (it was marinated in it), and the latter steamed. 

The following fish courses: 
Sawara- King Mackerel that has been marinated to a briny robustness and then lightly seared. 
Ika with shiso leaves- lemony, refreshing, with a light gluey texture from the sweet squid. 
Ika no Shiokara- Squid tentacles marinated in salted and fermented squid gut (or liver). The saltiness is perfect for beer or sake. 
Then came the Shirako, or milt, aka sperm sacs of the male fish (typically cod). The raw shirako was creamy and velvety all around, and the soy bean cream added to the custard texture. 
Bonito served with ginger and chili padi in soy. This tasted more South East Asian than Japanese actually but it captures the edomae spirit.
Next, Madara cod, which is less fatty as compared to the Gindara. Madara is a tad more bland and typically used for hot pot whereas Gindara is grilled and served with mentaiko or teriyaki. 
Next, the sushi course which was a succession of the salty tangy sushi rice with succulent seafood. I'm so coming back for more sushi. 
Kinmedai, golden eye snapper. Chef Harada's favorite apparently.
Scallop with black salt and yuzu peel was spectacular. It's a party in there with the sweet succulent flesh, zesty citrus and the special black salt to season. 
The Chutoro which Harada-san prepped at the start of our meal was taken out of its soy marinate. It was super umami as the soy had taken some moisture from the fish to bring out its natural flavor.
Anago is always a favorite and this was soft and fluffy but had a couple of bigger spikes, which I removed.
Unfortunately we missed the White Uni season by a bit and had to settle for red uni, which is still delicious. When I saw the plate lined with those gorgeous tongues, my exclamation of beauty amused Harada-san, as I am the his first customer to say that uni is beautiful. Well it tasted as good as it looked! Creamy, briny, and sweet. Such deliciousness. We had this in the sushi version. 
For a different uni texture, go for the super umami Grilled Uni Rice ($40). Uni was mixed into the rice, formed into a patty, and then topped with more tongues and grilled. It gave the uni a firmer texture, which was a good contrast to the creamy sushi course.
After that, the otherwise stellar Mini Ikura Uni don ($35) paled slightly in comparison. It's still really awesome of course but I'd pick the grilled uni rice anytime. 
The mini makimono was the standard Negitoro, which I thought could do with more vinegar and spring onion. 
The savoury tamago which had the texture of a sponge cake. Almost a pre dessert.
Harada san busied himself with making some leaf art while we sipped on the comforting grated turnip in soup. Turns out that he was making a crane and gecko cutout for the sushi birthday cake! It even came with a seaweed-wasabi candle! Thank you Sushi Mitsuya for the successful surprise! 
We rounded the meal with a trio of sweets- Kinako ice cream, dried fruit mochi and a sweet Japanese pear. Yummy. We left thoroughly stuffed and immensely satisfied. Pretty sure we'd be back. 
60 Tras Street, #01-01, Singapore 078999
Mon– Sat: 11.30am – 3pm, 6pm – 11pm
Sunday Champagne Brunch is what gets us through the work week and i was won over by the enhanced spread at The Line at Shangri-La Hotel, Singapore. I wasn't expecting much since the standard was meh the last time i visited (it was still known as the best buffet line then) but newly appointed Chef de Cuisine Vincent Wong upped the buffet game and i was won over. How could i not with their 16 theatre kitchens that include foie gras presented 10 ways, 13 types of fresh seafood on ice and 30 types of New and Old World cheese served with unlimited Perrier-Jouët Grand Brut. GASP.
While the typical Singaporeans pile their plates with the huge seafood spread, i started with the foie gras and cheese!
Well there were only 8 types on the table but plenty of options. There's the classic, chocolate chips, honey apple, pimento, fig, yuzu, berries, and port. Of the lot, you can't go wrong with the classic. I also liked the fig, berries, and port wine versions. Of course, some Spanish Iberico ham to go with can never be wrong.
People have the cheeses for dessert but i like to start and end with cheese. It was a fantastic cheese tasting with a selection of hard and soft, mild and sharp types. Pair them with the fresh fruits, nuts, and jams for a complete experience.
The different types of sashimi available. DO NOT MISS THE SALMON ABURI SUSHI. SERIOUSLY. They were morsels of creamy umami i swear. 
The spread of seafood on ice includes oysters from Ireland, Sydney and France, and crabs including Alaskan Red King crab, Alaskan Bairdi Snow Crabs and Sri Lankan Crabs. If you like your seafood baked, there's the Oyster Rockerfeller with France Prat Ar Coum oysters from Brittany and Lobster Thermidor.
Knock yourself out at the meat station. Featured here is the 48-Hour Slow Roasted Wagyu Beef Leg with a Mustard Crust which was sadly dry. The Australian Stockyard Tomahawk Steak fared a little better. Other meats include the 200 Day Grain–fed Australian Stockyard Striploin with Truffle Jus, Herb-crusted Lamb Rack and more. 
If not, the Mediterranean grilled meats were quite dandy with the heavy spices. 
I thought the satays gave the ones at Pan Pacific's Edge buffet a run for their money.
Save space for desserts. Pastry Chef Hervé Potus went overboard with his stellar chocolate selection (in a good way)! Love the tarts, the cones, the cakes, the truffles. Of course there were other types of pastries, tarts and cakes, fruit trifle, Singaporean desserts and “kuehs” and ice cream. They also have frozen yogurt alongside the ice cream!  

The Line’s Sunday Champagne Brunch is priced at $158 per adult and includes unlimited Perrier-Jouët Grand Brut. Cheers!

22 Orange Grove Road, Singapore 258350
Sunday: 12 - 3pm

I love back alley finds and Maggie Joan's join the ranks of awesome small plates restaurants in Singapore. The new restaurant by Daniel and Glen Ballis, the people behind Moosehead, focuses on the vibrant Mediterranean cuisine from their backstreet 'tavern'. No seriously, Maggie Joan's main entrance is from the back alley of Amoy Street
The windowless interior features an underground industrial décor with unique picks from junkyards. A contrasting homey semi private area for cozy gatherings. 
Staying true to their Mediterranean roots, Maggie Joan's features familiar flavors in refined modern interpretations. Fresh seasonal produce is used and that only means vibrant flavors and a changing menu (more reasons to come back)!
I'm currently still in a dim sum mood and therefore you have to read all about these delicately crafted and flavorful morsels that come in various forms, steamed, baked, or fried. On the menu this week is the new dim sum menu by Shang Palace Shangri-La Hotel Singapore, created by their new dim sum chef Li Shou Tao who has 23 years of dim sum making experience. 
That sets the bar pretty high doesn't it. Let's see if it matches our expectations. 
While sipping on their fine teas, our Steamed lobster dumpling with bittergourd arrived in a beautiful lacquered carrier (chef handpicked these). Chef's skill is displayed in that translucent, slightly chewy and springy rice flour skin that encased the juicy meat. This was a light and refreshing start to our meal. 
Next, a combination of steamed, baked, and fried, like I promised. A steamed Boleghs Aereus dumpling (Chinese mushrooms) mixed with crunchy lotus root and long beans; Saucy baked BBQ pork bun in a crunchy polo bun shell. Oh that Cantonese style chunky meat; And a deep fried shredded turnip pastry with foie gras that had me admiring its lovely layers for a bit. Such a work of art! How can anything fried be so light and delicate? That said, the filling was on the bland side and I didn't taste the foie gras at all.
Carrot cake is a must order for me every time but the Yam Cha (oh they so punny), a steamed turnip cake with egg white and conpoy, was mushy and bland. A touch of soy sauce saved the day and brought out the flavor of this dish. It would have been even better if there were some XO sauce instead of a bean paste chili. 
It seemed that Chef goes easy on the seasoning (perfect for the health conscious). I added several dabs of the chili sauce to the Siew Mai with fish roe, prawn and mushroom. Quality meats are used here and they are not overly minced to retain the bite and juiciness. 
Loved the Steamed rice roll with BBQ pork and parsley. That smooth springy skin!! 
We also sampled some of the Hairy Crab offerings. I'm not a fan of Hairy crabs because it's too much effort for too little meat, but I'm perfectly happy when it's served in an easily accessible version, such as this Pan fried bun with chili crab meat. Again, stellar fluffy bun with a sesame crust. I thought the starchy tomato based chili sauce could do with more spice and flavor. I guess the bun stole the thunder. 
Mind you, hairy crabs are terribly expensive. This bowl of braised tofu, hairy crab meat and roe would set you back by 36 bucks. 
The Braised hairy crab with shiso leaves and a thicker cut glass noodles ($96/portion) is another way to enjoy the rich crab roe, if you need some carbs to go with it. 
Well in comparison, the Hairy Crab Set Menu ($138/pax) appears to give you more value for money, and is also more filling. 
Make sure there is space for desserts! I gobbled the Steamed layered cake which is essentially a dry salted egg custard bun with desiccated coconut! Give me a basket of this please!! Make sure you have something warm to balance the 'cold' hairy crab, like this sesame glutinous rice ball in spicy ginger tea. 
Lovely meal at Shang Palace Shangri-La Hotel Singapore. Check out the hairy crab menu before it runs away!

22 Orange Grove Road 258350 Singapore
Tel: +65 6213 4473/ 4398
Mon - Fri: 12 - 2.30pm, 6 - 10.30pm
Weekends & PH: 10.30am - 3pm, 6 - 10.30pm

I've not gone without colored hair since i was 18 (oh but that was just a couple of years back HAHA). Anyway, with all that chemical treatment, the only way to keep my tresses strong and healthy is with lots of hair treatment! I was introduced to the latest Olaplex hair repair treatment by Silkcut Salon and Geri informed that this treatment is taking the hair community by storm (especially in Hollywood)! If you have bleached hair, this is definitely the best treatment for you. 
Well, for me, since i color my hair so often (once in 2 months), it's good to know that Olaplex can be mixed in with the coloring products to minimize the damage to my hair. It can also be used as a separate treatment if you don't color your hair.
Other than making your hair stronger and healthier, Olaplex also makes the color last longer. 
This treatment is compatible with all hair types from virgin to extremely compromised chemically treated hair.
A second step is added after coloring for additional repair and strengthening. 
Look at that shine and bounce! 
It is recommended that you take home the Olaplex No. 3 Hair Perfector for continued use at home. Even after all that sun and sea in Koh Samui, my bleached hair ends are still pretty strong and not frayed as usual. You can check out this treatment at Silkcut Salon and the price starts from $80. I'm gonna head back soon for another treatment. :)

22 Havelock Road #01-693, Singapore 160022
Tel: +65 6275 6108
Weekdays: 11am - 8pm
Weekends and PH: 11am - 7pm