Braised short ribs in Shiraz with miso daikon, burnt leek purée and smoky bacon sautéed with bunashimeiji mushroom from my 4-course omakase meal at Amuse SG. The tender short ribs had an enviable shreddability, whilst elsewhere the creamy and buttery sweet potato mash concealed little bitey bits and the sweet daikon was pregnantly bloated and swollen with broth. 3.7/5
This was a hosted meal, courtesy of Amuse SG. At Amuse SG – a private chef dining concept with a kitchen lab in Tiong Bahru – a resident chef collaborates with visiting and emerging chefs from both Singapore and overseas to craft an omakase menu for your dining pleasure. (This month’s visiting chef, Chef Hironobu Fukano, hails from Kagoshima and specialises in desserts.) Each course is paired with craft beers and other Japanese alcohol.
Amuse SG
59 Eng Hoon Street #01-55
Singapore 160059
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