Fire and fanfare
In December 2017, Resorts World Sentosa recently welcomed its latest celebrity chef restaurant, Teppan by Chef Yonemura, to its premises. It is the first overseas outpost of the original Yonemura restaurant in Kyoto, Japan. While its Michelin-starred sister establishment has been known for its signature Japanese-French fusion cuisine, Teppan showcases an entirely novel concept from decorated chef Masayasu Yonemura — combining teppanyaki, cocktail mixology and flambé desserts in six- and nine-course menus priced at $188++ and $228++, respectively.
The interactive show-and-dine experience kicks off with a customary flaming beverage that was, in our case, a mixed shot of Grey Goose vodka and yuzu liqueur, topped with a slice of orange, which the diner is instructed to spritz soy sauce atop before it is set ablaze. What follows next is a series of intricately crafted amuse bouche and appetisers, each a visually stunning take on classic French cuisine accented with Japanese ingredients.
An unforgettable hors d’oeuvre served at the soft opening of Teppan was the Konbu Seaweed-flavoured Flounder and Pear Fresh Spring Roll, a colourful marriage of the ripe fruit’s sweetness and the umami of various meats. The Clam and Lobster Bouillabaisse appetiser was heated up in miniature claypots over the iron griddle, imbuing an eager anticipation of what was to come next. These small plates built up to what one would consider the climax of the menu: the Japanese Wagyu Beef Fillet with Turnip, Zucchini and Simmered Deep-fried Shallot. The steak is served with Peanut Butter Garlic and Ponzu Sauce with Grated Radish on the side, but no doubt already flavoured well enough for one to enjoy it on its own.
Teppan has three dining rooms that can accommodate 21 guests, as well as a bigger 13-seater dining room that comes with the option of being split into two separate dining spaces. Do not be alarmed if you hear cries coming from next door; the commotion is likely to be in reaction to the display of leaping flames and other theatrics, delighting guests with a feast for the senses.
Teppan by Chef Yonemura
01-229, Level 1, The Forum at Resorts
World Sentosa
8 Sentosa Gateway, Sentosa Island
Tel: 6577 6688
Opening hours: 6pm to 10.30pm
Closed on Sundays and Mondays
Turn up the heat
A fine view of Singapore’s skyline is visible from almost any table at 665°F, which is perched atop the newly launched Andaz Singapore hotel at Level 38. Along with that of the hotel, its interiors are designed by Andre Fu, with its copper tones set against rich hues of walnut and burgundy said to be inspired by the aesthetics of traditional Savile Row tailor shops.
The numbers in the establishment’s name refer to the temperature at which all meats, vegetables and sauces are chargrilled in a Pira oven located in the heart of the show kitchen. The restaurant prides itself on serving halal-certified prime cuts and sustainable seafood; its culinary team is led by sous chef Josephine Loke, who has worked at restaurants such as Tippling Club, Odette and Pollen.
Despite being dubbed a steakhouse, 665°F’s menu is dominated by seafood-heavy offerings and a variety of vegetables to be found under both the appetiser and chargrilled selections. Signature appetisers include Lime-cured Kingfish ($29++) — which is better known as hamachi in the world of Japanese cuisine — served on thin strips of watermelon radish with charred cucumber, and topped with a dollop of finger lime pearls. Another showstopper is the Yellowfin Tuna Tartare ($48++), a buttery mixture of diced avocado and tuna tartare coated with a luxurious layer of caviar.
The best option for groups of two to four is the Wagyu Tomahawk ($160++): a massive 1.2kg wagyu steak sourced from Margaret River, Western Australia that is seasoned with a dash of sea salt and served attached to a long, exposed bone.
For dessert, 665°F also goes big when it comes to the last and sweetest course. There is no need to order multiple desserts for sharing purposes, as each portion would easily serve four or more. Relish the glee of beating open the spherical chocolate shell of the Ivory and Bitter Chocolate Mousse ($28++), or simply tuck into the sticky, sweet tartness of the Baked Alaska ($28++), which is laced with passionfruit and raspberry sauce for a tangy kick to end the meal.
665°F
Level 38, Andaz Singapore
5 Fraser St
Tel: 6408 1255
Opening hours: 6pm to 10pm
Closed on Sundays and Mondays
This article appeared in Issue 813 (Jan 15) of The Edge Singapore.
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