Where to Eat in Singapore This Week: Capital Kitchen by Zouk, Fukui, Ginger, Morton’s The Steakhouse, Hack It
We know you can't resist Japanese cuisine and we have two delicious recommendations this week that offer different omakase experiences. The first one is at Capital Kitchen by Zouk, which blends the authentic Edomae dining experience with the buzzy nightclub vibe Zouk is known for, while the second brings you to Fukui with ever-changing seasonal menus that spotlight the best bounty from that region.
Savour local delights, too, at Ginger, a buffet restaurant at Parkroyal on Beach Road. It has elevated its buffet line-up with a repertoire of sumptuous Malaysian and Indonesian dishes, which are available for a limited period only. Hungry for more? Check out Hack It's first pop-up restaurant at The Riverwalk, offering its signature seafood packs and other tantalising creations similar to its online menu. And, if you prefer to stay in this, we've got you covered with Morton's The Steakhouse's Steak Kits available for self-collection.
1/5 Capital Kitchen by Zouk
Looking for new and unique dining experiences in Singapore? Look no further than Capital Kitchen’s ongoing pop-up that blends the authentic Edomae experience of a Japanese restaurant with the exciting nightlife vibe Capital Kitchen is known for.
Enjoy themed music nights such as Sin City (hip hop and RnB), Asian Persuasion (local and Asian) and 100% Bulletproof (hardstyle and hard-hitters) depending on the day you book. This is complemented by chef Ryoichi Nakatani’s 12-course omakase menu, served at the sushi counter and inspired by nature’s best harvest.
Watch in awe as Ryoichi deftly grills ingredients like plump Hokkaido scallop, firefly squid, cherry trout and golden eye snapper over binchotan charcoal to give them a delicate char, before enriching their pristine taste with a swipe of shoyu or yuzu zest. The menu is complemented by a concise but impressive sake list comprising the likes of Iwa 5, Wakimizu (with golden leaf) and Nanbu Bijin Junmai Daiginjo Sake. Available until April 30. Book here.
Capital Kitchen | 02-05 The Cannery, 3C River Valley Road, S(179022) | 9006 8793
Satiating our appetite for Japanese food is this latest addition to the Mohamed Sultan enclave, which has taken over the beautiful space formerly occupied by Hashida Sushi Singapore. Not much has changed in terms of the look, other than the fact that the 12-seat sushi counter is now located at the back of the restaurant.
It is helmed by local chef Nick Pa’an, a veteran in Japanese cuisine who showcases the beautiful produce from Fukui prefecture in his lunch and dinner omakase menus. Sit back and relax as Pa’an offers a mouth-watering performance in preparing each course, from teasing the natural oils out of the kanpachi (great amberjack) with warayaki (traditional straw fire cooking), accentuating Hokkaido rice grains with his umami-packed anago (sea eel) sauce to serving his sushi courses with house-marinated garlic. Book here.
Fukui | 25 Mohamed Sultan Road, S(238969) | 6509 0909
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Executive Chef Vincent Aw and his team have updated their a la carte buffet with the addition of 10 Malaysian and Indonesian delights, which will be part of the menu until April 30.
The new offerings include grilled ayam percik, essentially grilled spicy chicken marinated in chef’s homemade percik sambal; steamed sambal river prawns steamed until tender with the restaurant’s sambal; and lobster nasi lemak, an elevated version of the breakfast staple which comprises blue pea aromatic rice and halved Indonesian lobster.
Those with a sweet tooth will find joy in the desserts, including the putu piring from the famed Haig Road Putu Piring, and Milo Dinosaur ice cream which consists of vanilla ice cream topped with Milo powder. Book here.
Ginger | 7500 Beach Road, Parkroyal on Beach Road, S(199591) | 3138 1995 | firstname.lastname@example.org
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4/5 Morton’s The Steakhouse
Bring the Morton’s dining experience to your home with the steakhouse’s Steak Kits, available for pre-orders 24 hours before self-collection at the restaurant. There are five sets available, depending on the cut you prefer. Among the choices are the centre-cut filet mignon, centre-cut prime ribeye and prime New York strip; these come with cooking instructions from executive chef Christian Schreiber.
For an even bigger home feast, the set comes with the Chef’s House Salad with a choice of blue cheese dressing or red wine vinaigrette, as well as one side dish. Choose from three options, namely jumbo asparagus, creamed spinach or mashed potatoes. Dessert is also included, and you’ll be able to savour the steakhouse’s New York Style Cheesecake famed for its rich and creamy taste. Order here.
5/5 Hack It
The cloud kitchen concept under the Jumbo Group has opened a pop-up space at The Riverwalk until May 11. It offers four curated speciality packs that can be easily customised. For example, if you order Crab in a Pack which comes with live mud crab, clams, mussels, live prawns and pearl corn, you can have it with your choice of sauce.
Those who like it hot and fiery can go for the Mala sauce, concocted with Sichuan peppercorn, chilli pepper and various spices. But if you prefer classic flavours, you have the option to choose the chilli crab sauce, black pepper sauce or creamy butter sauce.
The pop-up offers a competent menu of side dishes, too. Toss in the seafood baked rice bathed in a rich chilli crab sauce and the crispy chicken wings coated in a sweet and spicy sauce.
Hack It | 20 Upper Circular Road, B1-48, The Riverwalk, S(058416) | 8938 7958
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