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Most people see buffets as a chance to try a variety of dishes at once. I like the idea of being spoilt for choice, so sometimes I may indulge myself in buffet spreads during weekends like this.

Set within the beautiful and airy atrium of Grand Park City Hall, Indulge at Park offers two weekend buffets at a cost-conscious value starting with the Long Weekend Tunch served every Saturday and Sunday afternoon from 12pm to 3pm at $45++ for adult and $22.50++ for child under 12 years of age.

Much like any buffet, the Long Weekend Tunch is divided into sections beginning with the dessert area at the sunlight filled atrium, and a spread of Continental, Asian and local specialities at the main restaurant dining room. 
Diners will find a seafood station, an Asian station (Japanese sashimi & sushi) and a salad bar with a nice selection of artisanal cheese, breads and soup. 
The aptly named Tunch encompasses both lunch and tea favourites serving meat dishes such as Hong Kong roast duck and pork, braised chicken, grilled satay, assorted Dim Sum, Penang Rojak, Kueh Pie Tee and must-have regional Asian dishes such as the Tianjin pancake roll, a popular street food in China featuring a delicate crepe roll with Peking duck sauce, chilli bean paste, fermented tofu and crispy fried dough stick. 
The Long Weekend Tunch has a traditional Chinese porridge section, offering a Teochew style congee or Sweet potato porridge accompanied with ten condiments including deep-fried anchovies, pickled and preserved vegetables, deep-fried dough stick, century and salted eggs, and a variety of sides, as well as other cooked dishes.
Don't miss out the Chef's special Penang Assam laksa, Indian and Thai style curries, Roti John and save room for the massive dessert selection. 
If sweet desserts treat is your fantasy, you will enjoy endless servings of classic cakes and pastries, macarons, cookies, Nonya kuehs, jelly shooters, fruits, durian pengat and even a do-it-yourself (DIY) Chendol station.
The highlight of the Long Weekend Tunch is the wide selection of foods served, make sure you taste a little of everything. 
Long Weekend Tunch - Saturday & Sunday (12pm to 3pm)
Price: $45++ for adult and $22.50++ for child

Asian BBQ - Friday & Saturday (6:30pm to 10:30pm)
Price: $62++ for adult and $32.50++ for child
Fresh succulent seafood and meat such as local lobsters, scallops on shell, tiger prawns, Spanish pork belly and US beef flat rib are just some of the highlights to look out for at the live grill station outside the garden courtyard (Asian BBQ). 

Diners can customise their seafood and meat from the selection of sauces and seasonings available at the station. There is also a line-up of ready-grilled items at the buffet section to pick up including Grilled lobsters with sambal chilli butter, Scallops with Tom Yam butter, Homemade John Dory Otak Otak, Tandoori grilled tiger prawns and Beef burgers with gratinated cheese.

The Asian BBQ is available every Friday and Saturday evenings from 6:30pm to 10:30pm at $62++ for adult and $32.50++ for child.

Both scrumptious weekend buffets are available from now till 28 September 2015 and reservations can be made through (+65) 6432 5888 or fhb.gpch@parkhotelgroup.com.


INDULGE at Park - Grand Park City Hall
Address: 10 Coleman Street, Singapore 179809
Tel: (+65) 6336 3456

 Combining over 150 stunning wines, fresh seasonal food and speciality products, the third annual edition of the New Zealand Food Fair returns at Cold Storage from 18 May to 24 May 2015, with more exclusive picks from the Land of the Kiwis.

 Had a special preview last week at Plaza Singapura Atrium where I was introduced to an exciting selection of delicious fresh products, healthy snacks, ciders and popular brands on sale.

 Look out for familiar names such as Anathoth, New Zealand Honey Co., Harraways, Delisio, Annie’s Fruit Bar, Monteiths, Mother Earth, Ceres Organics and Flaxbourne – many of which will also be launching new flavours and products under their range. There are also several new comers to the fair such as Coral Tree and Orchard Thieves ciders. 

 If you have missed the opportunity to visit the week-long event, don't worry as these showcased products will be brought in to the shelves of 24 Cold Storage stores* in Singapore.

 Here are some of the highlights and top recommendations from the event.
Coral Tree Apple Bee Honey & Apple Cider Vinegar Health Drink - $6.50

Pegged as New Zealand’s first organically certified apple cider vinegar producer, Coral Tree is proud to be represented at this year’s fair and will be a regular feature at the stores. These are made from a variety of tree ripened organic apples and are naturally fermented in mature oak barrels. 

Each bottle is made up of 100 percent apple cider vinegar and features a perfect blend of organic apple cider vinegar, New Zealand bush honey, water, apple juice and a hint of zesty lime, to create a revitalising and invigorating beverage.
Harraways Honey Toasted Muesli - $5.95

Oats used in Harrways products are sourced from Otago and Southland where the climate is ideal for producing some of the best quality oats. This new product featured at the fair is made up of wholegrain oats toasted with golden brown honey and blended with dried fruits and seeds. 
Each mouthful is packed with natural fibre, crunch and sweet honey and makes an ideal breakfast choice or a quick pick-me-up snack. 
Ceres Organics Raw Goodness Tropical Fruit Bar - $4.35

Each bar is packed with the wholesome organic goodness of raw ‘superfood’ ingredients including coconut and chia seeds. 
It is made with 100 percent organic fruits and seeds, is a vegan, grain-free, soy-free and paleo friendly.
New Zealand Honey Co. Manuka Honey UMF 5+ - $43.95

 100 percent natural New Zealand Manuka Honey is guaranteed to be at least UMF 5+. Manuka Honey is gaining worldwide recognition for its unique health properties. 

It can be used as a spread on nutty grain breads or added to savoury sauces and marinades in place of sugar as a healthier option.
Anathoth brings a variety of delectable jams, marmalades, chutney, relishes and more, all prepared to perfection using only the freshest natural ingredients.
Choose from the range of Anathoth jams, chutneys, curds, marmalades and more, which bring a variety of flavours for your day to day meals.
Some of the jam flavours include Strawberry, Raspberry, Apricot, and new to the Anathoth range is the rich and creamy Lemon Curd which taste just like home-style curd.
Kiwigarden Apple Slices - $7.65

Just apples! That is what each bag of Kiwigarden Apple Slices promises. Using picks such as Royal Galas, Pacific Queen, Fiji and Braeburn apples, they are all sliced with their skins to preserve the nutrients, and then freeze dried to retain their natural flavours, vitamins and minerals. There are no added flavourings, preservatives and it is gluten free! 

More options from the Kiwigarden series include Strawberry Yoghurt Drops, Kiwifruit Yoghurt Drops, Banana & Hone Yoghurt Drops and Sweetcorn Kernels.
Bluebird Delisio Gourmet Caramelised Onion & Balsamic Vinegar Chips - $3.95

Made from premium quality New Zealand potatoes, the spuds are sliced super thin and cooked quickly which results in the perfect crunch. Bluebird Delisio carries a wide range of potato chips with an array of flavourings for every occasion. The latest must-try bag of chips to hit the shelves is the Italian inspired Caramelised Onion and Balsamic Vinegar chips.

Other picks include Sweet Chilli Relish and Greek Tzatziki Chips.
Abe’s Bagel Crisps - Marmite Flavour - $5.20

These addictive, mouth-watering snacks are made from authentic steam-baked bagels which are sliced, seasoned and baked to crisp perfection. They have 50 percent less fat than potato chips and are free from artificial colours, flavours, preservatives and MSG. 

The latest delectable flavour in the family of Abe’s Bagel Crisps is the well-loved Marmite!
Dad’s Pies - $4.99

Nothing beats a wholesome flaky pie for a quick and delicious meal. Dad’s Pies are made with the flakiest of pastries and filled with wholesome vegetables and premium meats. There are even sweet pies for those who love desserts! All the pies are created using timeless home recipes. To reheat, simply pop it into the oven and heat at 180 degrees Celsius for 18 minutes for a crispy finish or if you are in a hurry, zap them in the microwave (packet and all) for three minutes on high. 
Most of Dad’s Pies are less than 500 calories. Pick from fillings such as Angus Chilli Beef & Cheese, Creamy Vegetable, Steak & Mushroom, Mince & Cheese, Pepper Steak and Apple & Cinnamon.
TastyPot Co. Soup - $6.99

These soups are filled with 100 percent natural ingredients and are low in saturated fat and high in fibre. To enjoy these, simply microwave for 75 seconds on high and dig in! Each pot is less than 500 calories! Flavours to look out for include 5 Grain Superpot, Green Goodness, Vegetable Love and Thai Pumpkin.
Nature’s Best Farm Fresh Eggs – 6 eggs $7.95 / 10 eggs $12.95

These are no ordinary eggs! They come from chickens that are left to roam stress free in huge barns with plenty of room to move around in. Happy chickens mean better eggs! 

They are fed on a high nutrient multigrain feed with added protein and calcium to assist in building stronger and healthier hens. These happy chooks are not subjected to hormones, antibiotics or growth enchancers.
Orchard Thieves Blackberry & Elderflower Cider - $6.90

Blush pink and with a delicious aroma of blackberries and elderflower, this tantalising new fruit cider from Orchard Thieves has a vibrant finish on the palate and is the perfect thirst quencher when served in a tall glass over ice. 
Also look out for the Peach & Passionfruit Cider and Mandarin & Lime.
Lemon & Paeroa (L&P)

 A refreshing soft drink manufactured in New Zealand, made by combining lemon juice with carbonated water from the town of Paeroa.
JAZZ Apples - $1.40 each

These juicy, crunchy and sweet apples are a cross varietal between the Royal Gala and Braeburn varietals. JAZZ is a product of good genetics and the hard work of bees - Nature’s busy workers - which help to create these apples from cross pollination.

Thinking of stocking up your fridge and kitchen shelves? The Cold Storage New Zealand Food Fair has it covered for you..  

The full range of New Zealand products are exclusive to Twenty-four (24) Cold Storage stores island-wide.
  1. Cold Storage Jelita
  2. Cold Storage Holland Village
  3. Cold Storage United Square
  4. Cold Storage NorthPoint
  5. Cold Storage Takashimaya
  6. Cold Storage Bugis Junction
  7. Cold Storage Parkway Parade
  8. Cold Storage Guthrie House
  9. Cold Storage Novena Square
  10. Cold Storage CompassPoint
  11. Cold Storage Cluny Court
  12. Cold Storage Vivo City
  13. Cold Storage Kallang Leisure Park
  14. Cold Storage West Coast Plaza
  15. Cold Storage Tampines One
  16. Cold Storage Serangoon NEX
  17. Cold Storage Siglap Village
  18. Cold Storage Causeway Point
  19. Cold Storage Great World City Store
  20. Cold Storage Eastwood Store
  21. Cold Storage Plaza Sing
  22. Cold Storage West Mall
  23. Cold Storage Tripleone Somerset
  24. Cold Storage One KM
For more information on Cold Storage and its store locations / opening hours, please visit www.coldstorage.com.sg.

 For 3-Nights Only, 3 Acclaimed Chefs from The Luxury Collection Hotels in Paris, San Francisco and India will take diners on a captivating sojourn through cuisines from their legendary hotels and destinations.

The Luxury Collection Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, Inc. unveils Epicurean Journeys, a three-day gastronomic event that offers Singapore’s curious palates the chance to embark on indigenous culinary adventures curated by the award-winning chefs from three Luxury Collection Hotels in Paris, San Francisco and India.

Epicurean Journeys will take place from 4th to 6th June 2015 at MoCA Museum of Contemporary Arts (27A Loewen Road, Singapore 248839) presenting one-of-a-kind dining experiences individually crafted to reflect the rich culinary culture and local traditions indigenous to the three distinct destinations, priced at $248++ with wines. 

Book seats now at epicureanjourneys.sg. 


 When: Thursday, 4th June 2015, 7.30pm
What: Epicurean Journeys: An Evening in Paris with Stéphanie Le Quellec

 Details: Haute gastronomy stripped of any pretentiousness: an indelible mark of distinction forged by Stéphanie Le Quellec, the Executive Chef who led her restaurant, La Scène, Prince de Galles, Paris to its first Michelin-star. A passionate young chef whose signature style is one of measured precision and sophisticated simplicity, Le Quellec’s flavoursome Southern French compositions are hallmarked by the quality of exceptional produce of her meticulous choosing. 

On the night, diners will see 6-courses of her imaginative, harmonious and precise recipes, with signatures from La Scène like her Farm Egg, acidulated egg yolk, green asparagus and morel with yellow wine and Duck Foie Gras with shrimp and turnip, paired with an exquisite selection of French wines.

Menu: 6-Course Gastronomic Sojourn ($248++) with pairing by Sarment Wines
  • SCAMPI - Lightly seared / garden cucumbers / toasted buckwheat 
  • FARM EGG - Acidulated egg yolk / green asparagus / morel with yellow wine 
  • DUCK FOIE GRAS - Gently poached / shrimp / turnip 
  • LINE CAUGHT SEA BASS - Braised sweet spicy broth / colours and textures of cabbage 
  • PRIME BLACK ANGUS BEEF - Seared tenderloin / black olive marmalade / bone marrow 
  • GUANAJA DARK CHOCOLATE - Soft biscuit / coffee / anise 

When: Friday, 5th June 2015, 7.30pm
What: Epicurean Journeys: Exploring the Grand Cuisines of India with Manjit Gill

Details: Fascinating palates with an experience that goes beyond mere satisfaction of appetite to the realm of sensuality, highly acclaimed Chef Manjit Gill showcases an evocative presentation of aromas, flavours and textures that pays tribute to an appreciation of the finer things in life. For the first time in Singapore, Corporate Chef Manjit Gill from ITC Hotels Luxury Collection India brings diners the famed cuisines of Bukhara, among the Asia’s 50 Best Restaurants 2015, and Dum Pukht, ranking on the World’s 50 Best Restaurants Academy List 2015. 

Epicurean Journeys presents a showcase of the ancient Indian culinary art of Tandoor (clay oven) cooking through Bukhara’s succulent prime meats marinated with the choicest of spices, and fine Indian dining represented by Dum Pukht’s signature slow roasting techniques in which food is tightly sealed and slowly cooked in its juices, creating unforgettable masterpieces bearing the emblematic imprint of India. The menu representing the Grand Cuisines of India is beautifully graced with accompanying wines, for a true, ethereal experience.

Menu: 9-Course Royal Feast ($248++) with pairing by Sarment Wines
  • MURGH MALAI KEBAB - Creamy Kabab of Chicken Blended with Cream Cheese, Lemon Juice and Green Coriander, Grilled in a Moderate Clay Oven 
  • MACCHI TIKKA - An Exotic Kabab of Fish Flavoured with Carom and Mildly Spiced with Yellow Chilli, Skewered and Roasted in a Clay Oven, Sprinkled with Lemon Juice and Kabab Masala 
  • JUJHE LIMU - A Resplendent Chicken Breast, Cured In Yogurt and Lemon Marinade, Cooked on Dum with an Assortment of Vegetables Behind a Purdah of Puff Pastry 
  • KOH E AWADH - Chefs’ Recipe for Qorma of Elegantly Exposed Lamb Shanks,
  • Dum Cooked in their own Cardamom-Tinged Juices and Marrow, Finished with Saffron 
  • GOBHI MUTTER KHUSKA - Fresh Cauliflower of the Season Tossed with Tender Peas in Light Spices 
  • DAL BUKHARA - A Harmonious Combination of Black Lentils, Tomatoes, Ginger and Garlic Simmered Overnight on Slow Charcoal Fire and Finished with Cream, Served with a Dollop of Unsalted Butter
  • DUMPUKTH BIRYANI - Basmati Rice Simmered With Lamb in Mace, Ittar And Kewra, Finished in a Sealed Handi SERVED WITH BURRANI Garlic Flavoured Yogurt 
  • SEVIYON KA MUZZAFFAR - Whole-Wheat Vermicelli Cooked In Clarified Butter and Sugar and Flavoured with Saffron and Assorted Nuts 
  • AMRIT MADHURA - Aged Dessert of Pressed Curd with Cardamom, Black Pepper and Saffron

Vegetarian Selection by Manjit Gill
  • SABZ KHASTA - Vegetable Produce of the Season Spiced with Aromatic Masala Mix, Encased with Carom Short Dough of Whole Wheat Flour, Chargrilled to perfection in Tandoor 
  • TANDOORI SALAD - Onions, Peppers, Tomatoes, Cottage Cheese and Pineapple Seasoned with a Mixture of Spice and Lemon juice. Grilled in a Clay Oven 
  • PANEER IMLIDAAR - Stuffed Escalopes of Cottage Cheese in a Tangy Tamarind Sauce 
  • DUMPUKHT BADIN JAAN - Slices of round brinjals marinated, shallow fired and topped with tomato concasse and garlic flavoured spiced yoghurt; Finished on Dum 
  • GOBHI MUTTER KHUSKA - Fresh Cauliflower of the Season Tossed with Tender Peas in Light Spices 
  • DAL BUKHARA - A Harmonious Combination of Black Lentils, Tomatoes, Ginger and Garlic Simmered Overnight on Slow Charcoal Fire and Finished with Cream, Served with a Dollop of Unsalted Butter 
  • GUCCHI PULAO - Saffron Seasoned Basmati Rice Cooked With Morels Stuffed With Herbed Cheese And Finished In A Sealed Handi With Cardamom; SERVED WITH BURRANI Garlic Flavoured Yogurt 
  • SEVIYON KA MUZZAFFAR - Whole-wheat Vermicelli Cooked In Clarified Butter and Sugar and Flavoured with Saffron and Assorted Nuts 
  • AMRIT MADHURA - Aged Dessert of Pressed Curd with Cardamom, Black Pepper and Saffron

 When: Saturday, 6th June 2015, 7.30pm
What: Epicurean Journeys: Uncovering the Fresh Tastes of California with Jesse Llapitan

Details: Fresh Californian cuisine enriched with farm fresh, local produce, and the best of San Francisco’s seasonal and artisan ingredients, is the signature style of Jesse Llapitan, Executive Chef of The Palace, San Francisco. As Chef for The Palace Hotel’s legendary dining room, The Garden Court, Llapitan creates iconic favourites – sometimes kept pure, other times given a contemporary twist and always balancing tradition and innovation to honour the incredible history of the world famous hotel.

Diners at the Epicurean Journeys can look forward to dishes like Artichoke Velouté, Black Angus Beef Short Ribs, and Ahi Tuna Tartare with the famous Green Goddess Dressing, invented at the Palace in 1923. This delicious menu pairs wonderfully with Californian wines.

Menu: 6-Course Enriching Discovery ($248++) with pairing by Sarment Wines
  • ARTICHOKE VELOUTÉ - Foie Gras, Artichoke Chips 
  • TUNA TARTARE - Avocado, Tomato, Wonton Crisps, The Palace Original Green Goddess Dressing 
  • DUNGENESS CRAB & SPINACH TIMBALE - Smoked Salmon, Farro, Spring Vegetables 
  • SEARED HAMACHI - Ponzu, Pea Purée, Fava Beans, Gingered Broken Rice, Oven Roasted Tomatoes 
  • BLACK ANGUS BEEF SHORT RIBS - Black Garlic Butter, Saffron Couscous, Corn, Beef Consommé 
  • CALIFORNIA FIG TART - Crushed Pistachios, Olive Oil Ice Cream

Bookings to the Epicurean Journeys by The Luxury Collection: A Pop-Up Chefs Dinner Series from 4th to 6th June 2015 at MoCA Museum of Contemporary Arts can be made at www.epicureanjourneys.sg, priced at $248++ each, with wines.


Photo Biography (L-R)

 Executive Chef Jesse Llapitan, The Palace, a Luxury Collection Hotel, San Francisco
About Llapitan - Growing up on a farm in Seattle, Llapitan was raised on fresh vegetables, organic free range meats and home-made dairy products. That farm to fork approach will always be Llapitan's inspiration. Today, as a professional chef working in California, Llapitan is constantly researching and sourcing the best of everything for our guests at the Palace Hotel. The menus are designed around fresh, local ingredients that create pure, uncomplicated, simply delicious food.

The San Francisco location provides easy access to the many farming areas in Sonoma, Napa, Sebastopol and Petaluma. Llapitan has the luxury of visiting these local farms and knowing the incredible experience of holding the goats that provide the milk to create the best cheese. He has enjoyed forging for mushrooms and hand picking vegetables from the field - it is truly inspiring. It doesn't get more hands on than that. Being part of that process is so exciting and Llapitan wants to share it with his guests and watching them take pleasure in the end result is a pure celebration for him as a chef.

At the Palace, Llapitan and his team are fortunate to create food for three unique venues. The Garden Court is a captivating and timeless beauty. GC Lounge is a chic, modern trendsetter, while the Pied Piper is like a classically handsome, welcoming friend. Three famed dining venues, each with their own distinctive flavor and personality.


Executive Chef Stéphanie Le Quellec, Prince de Galles, a Luxury Collection Hotel, Paris 
About Stephanie - Considered one of the most promising signatures of French cuisine, Stéphanie Le Quellec grew up in a family that always considered good food to be one of the core values in the pleasures of eating. A passionate young woman, she forged her personality and style alongside the two most highly esteemed professionals in France: Philippe Legendre (George V) and then Philippe Jourdin (Terre Blanche). Her training was in the purest French tradition; this is now the key feature of her cooking, which is full of character and fuelled by passion, hard work, discipline and generosity. It is a nuanced cuisine oscillating between passion and grace.

Inspired by the flavoursome simplicity of Southern French cuisine, Stéphanie Le Quellec strips gastronomy of any pretentiousness. At the Prince de Galles hotel and under her direction, the gastronomic restaurant La Scène, her preferred bar Les Heures and her famous Patio all deliver a culinary experience that is focused on generosity and the quality of exceptional products. For the Prince de Galles, she composes her dishes with measured, precise and sophisticated simplicity: "I like to get to the heart of the matter. I want my cooking to be understandable. So that my compositions make sense, I devise menus that are short, effective, seasonal and fun."

Stéphanie Le Quellec embodies the gastronomic revival of this Maison de Luxe, which has always been esteemed for its discretion and elegance. "When faced with clearly fine flavours, you have to be able to have the good sense to step aside. Enjoying yourself is the only thing that counts." Le Quellec’s cuisine and recipes match the distinction of the Prince de Galles, the Luxury Collection Hotel in Paris where she operates as Executive Chef at the esteemed La Scène. The young Ms. Le Quellec recently earned the restaurant's first Michelin star, and shares in her eponymous cookbook her love for goodness, the pleasure of eating and how elegance is really about generosity.
Corporate Chef Manjit Gill, ITC Hotels Luxury Collection, India
About Manjit - As Corporate Chef of ITC’s hotels division, Manjit Gill is entrusted with the role of overseeing the entire culinary portfolio of the chain. His domain expertise is evident in the success of brands like Bukhara, Dum Pukht, K&K and Royal Vega, among others. He has been consistently acknowledged and recognised for his formidable work in propagating India’s culinary excellence on the global culinaryscape, including a Lifetime Achievement Award from Ministry of Tourism in January 2006. 

An active proponent of the ‘Slow Food’ movement, he is an avid researcher of ancient Indian gastronomy, applying the knowledge of the vedas to create award winning concepts at ITC Hotels. A highly acclaimed chef, with over four decades of excellence in the culinary profession, his mantra of ‘constant innovation’ is held in high esteem by his peers and the industry at large. As a dynamic leader and teacher, he continues to inspire not just the culinary team at ITC Hotels but young chefs from across the globe, during his interactions on various international platforms.

As the President of the Indian Federation of Culinary Associations he organised India’s First National Culinary Art Exhibition and Competition in January 1990. IFCA’s National Congress is now a bi-annual event attended and supported by Chefs from across the country. It was under his leadership as President IFCA, that India became a member and was awarded the coveted Diploma by the World Association of Chef’s Societies (WACS) in 2003.

His philosophy on food and life is evident in his beliefs...“In many respects my attitude on food and life are the same; both should enable an experience of Happiness, Serenity and Joyful living. My principles are based on my own professional experiences as well as my personal interactions with people of diverse cultures and regions. My kitchen is a mystical place; my temple. It is where the learnings of the past translate into the future.”


Exclusive BEHIND-THE-SCENES at Pop-Up Chefs Dinner Series (PREVIEW)






Online Directory
About Prince de Galles, a Luxury Collection Hotel, Paris:

About The Palace, a Luxury Collection Hotel, San Francisco:
Please visit www.sfpalace.com

About ITC Hotels Luxury Collection, India:
Please visit www.itchotels.in

About The Luxury Collection Hotels & Resorts:
Please visit www.luxurycollection.com

About Starwood Hotels & Resorts Worldwide, Inc.: 

This post is brought to you exclusively by The Luxury Collection - Epicurean Journeys.















Lovers of Japanese cuisine and satisfying hotpot would do well to check out FUKU - a Japanese Kaiseki restaurant that takes pride in specialising in fine quality Fugu (Japanese word for Pufferfish) cuisine with a personalised touch. 

 FUKU is the first restaurant in Singapore that specialised in Fugu outside Japan. At the helm of the kitchen is Chef Koji Tsukamoto, the one and only licensed fugu chef in Singapore. His team members together have over 20 years of experience working as fugu chefs in Shimonoseki, which is touted as “Fugu Capital” and is the largest harvester of the fish in Japan.


















Choose from an array of Fugu course meals including a new Shabu Shabu hotpot ($69) with the highest quality A5-grade wagyu beef from Miyazaki prefecture which is the only region in Japan to produce 100% purebred wagyu from biological cattle.

 Nothing short of authentic Fugu hotpot ($70, the restaurant also doled out two new soup bases - Soya bean and Miso, in addition to the traditional Tecchiri soup base which perfectly complement the pronounced taste of Fugu.

 Fugu beginners can start with the basic Fugu Ebisu course ($150), Daikokuten course ($250), up to Fukurokujyu course ($400) with additional fugu items such as for Tessa (thinly sliced Fugu sashimi $70); Yaki Shirako (grilled Fugu milt $80); beef dishes ($20-$80); salad dishes ($17-$22) and more for add on (optional). 

 For the real Fugu enthusiasts, FUKU offers the most exquisite Wild Fugu course (Shichi Fuku $580) that requires you to book at least 5 days in advance, as the wild fugu has to be kept in its best condition and served as a limited seasonal course meal in addition to the normal course meal.

There are many ways of eating Fugu, one of the commonly prepared methods of fugu is in a hot pot where the meat is cooked and eaten with ponzu sauce. 

 All the Fugu hot pots are priced at $70 per set which shares 1-2 person. The traditional Tecchiri broth is light in flavour and becomes increasingly flavourful as the Fugu meat and vegetables are cooked in it and served.

The soya bean broth boasts a creamier and thick consistency with an earthy flavour of soybean infused with hearty vegetables like tofu, mushrooms, carrots and cabbage; while the red miso broth is lighter but holds a strong character in its simplicity.

Offering nothing less than the rarest and finest of grade-A5 Miyazaki beef at a new promotional price of $69 per hot pot, this Shabu Shabu is the ultimate indulgence for beef lovers.

 The Miyazaki beef is well recognised for its colour, tender texture and dense meat taste. The snow-flaked like fat is evenly distributed and begins to dissolve at about 25 degree celsius temperate, you can see straight up in the picture that the wagyu beef is going to melt-in-your-mouth even before cooking in the pot. 

 The add on dishes to the hot pot allows you to enjoy as much meat as you want for a great value price from $9 to $36.

Pair your meal with the fragrant Hiresake ($25) flavoured with roasted fins of the Fugu which has been cut up for sashimi. This sake concoction is rich and complex in taste but goes extremely well when slowly sipped and enjoyed with the Fugu delicacies.

If you are a sake drinker and love everything Japanese, Hiresake is a must try!
















If you are adventurous, seize the chance to experience the unmatched Japanese Fugu delicacies in a course meal consists at least 4 different preparations of Fugu to share.

 Featured here are some inclusions from the Daikokuten course ($250), starting with the lightly boiled Fugu skin and Gelatine meat chopped into thin slices and tossed with some unidentified sauce which imparted a light savoury flavour to the dish. You can eat them on its own or dip it in Ponzu sauce to enhance the taste.
















Fugu Sashimi, arguably the best way to enjoy the fish is to present it in its most unadulterated form. The transparent shreds of fugu are arranged in concentric circles to resemble a chrysanthemum. The freshly prepared sashimi is savoured with Japanese leek and ponzu sauce with spicy grated radish. 

 The sashimi is quite mild and delicate in taste, texture wise it reminded most of squid, a little chewy and may also taste like chicken to some. To me, it has a distinctive taste and hard to describe texture which makes it so unusual and addictive, you have to make a trip to Japan to seek for it, or conveniently have it at FUKU in Singapore. 
















If you are new to FUKU, deep fried fugu is perhaps the most satisfying way of savouring the fish. The experience is like eating refined chicken bites, sort of the chicken karaage, except the flavour of deep fried fugu is distinctively meaty without any fat literally. 
















Milt (Shirako) is the seminal fluid of fish, in other words, the male genital of fish where it contain sperm. This superlative creamy exotic treat is usually eaten raw or lightly grilled, as not many people can get used to the acquired taste. My first milt experience here at FUKU was pleasant, it has unending creamy texture that is nothing but cream. Just don't keep thinking about it, and enjoy the melt-in-the-mouth texture. 
Sushi lovers can look forward to the Fugu Sushi offer at $9 for 3 pieces of sushi with every order of hot pot. The raw flesh of the fugu sushi tastes the same as the sashimi, except the shreds of meat are much thicker and sweeter in taste when complemented with the high quality sushi rice. 


















If the chewy sushi isn't to your liking, you would enjoy this comforting pot (bowl) of egg-laced porridge. Steamed rice and eggs are added to the soup stock with key ingredients such as kombu (kelp) to create the umami flavour.

All the dishes presented at FUKU are subtle and serve to highlight Fugu's taste and true characteristics. While many are living in their safety fears, this is not the first time that I had a fugu meal. If you are worried about how to enjoy a fugu meal, the experienced restaurant manager and his team will be personally at your service. 

 No food is completely without risk, but we can eat sensibly as long as fishes are around and prepared by well-trained & certified masters like Chef Koji. 
FUKU Fine Fugu Kaiseki Restaurant

Address: 14 Mohamed Sultan Road, #01-01 Singapore 238963
Telephone: 6235 8216

Opening hours (Dinner only)
Monday to Saturday: 6.00pm – 11.00pm