SYUN - Contemporary Japanese Restaurant

At the recent highly anticipated G Restaurant Awards 2015, SYUN was awarded the best newcomer (Asian) restaurant. This is indeed a reassuring note for celebrity chef Hal Yamashita, whose restaurant is only 5-month-old in Singapore. Chef Yamashita hails from Kobe, Hyogo prefecture and his style of cooking is highly influenced by Kobe's fusion of techniques that allowed him to create his very own style.

We shall explore why this restaurant was deserving of the prestigious award. This would be based from a recent visit to the restaurant. Don't get me wrong, it is not that the food here was very expensive, but it was because during lunch, the items served were very limited to lunch sets only.

The grand entrance into SYUN. There is a little path
across the miniature Japanese garden. 

Simple yet modern layout. I like the 'gold' colour leaf which was used to rest the
chopsticks. 

Very attractive plates which I presumed was from Japan. 

Green Salad with Yuzu Ginger Dressing. The salad was fresh and it came with
the set but I was more attracted to the plate. 

Unagi and Foie Gras Teriyaki Jyu ($48).
Now, this was a very generous serving of Unagi and a thick slab of foie gras! The Unagi
was very well marinated in its sauce. The tender meat just melts in the mouth! This was
likewise for the foie gras, which just melted in the mouth with its distinct creamy flavour.

Bara Chirashi Sushi Jyu ($32).
Look at this piece of art. And the amount of sashimi toppings! You might think
that was probably just the top layer which was thin, but wait till you see the
subsequent pic. The sashimi was ultra fresh as fresh, and that went without
saying of course.  

See, what did I say? I think the rice was probably more expensive than the
sashimi hence the chef decided to give less rice and more sashimi. Well, this was
hell of a great value for money Chirashi I ever had!

The accompanying miso soup and chawanmushi. The soup was not too salty
which was to my liking. As for the chawanmushi, it was one of the silkiest
smooth and tasty egg curd I had thus far. 

I must say that I am hooked to this fine dining Japanese restaurant and the overall dining experience here was memorable as well. I will definitely want to try their dinner soon, which have more options.

SYUN

Festive Walk, Resort World Sentosa 

Tel: 6557 6688

Opening Hours:

Lunch:
12pm-3:00pm
(Tues-Sun, last order at 2:30pm)

Dinner:
6pm - 11:00pm
(Tues-Sun, last order at 10:30pm)

Close every Monday

SYUN Restaurant Webpage                   

Forest 森 - The Contemporary Chinese Dining

The Resort World Sentosa presents quite a number of fine dining helmed by celebrity chefs. In one recent food adventure, I had visited the Forest restaurant for a taste of their Sunday 8-course lunch. Priced at $78++ per pax, the set lunch comprises 13 dishes in tasting portion. This was much to my delight as I love varieties of food. Overall, I would say that the dining experience here was very pleasant, with attentive and efficient staff. I will let the pictures do the rest of the talking.

Entrance to the Restaurant. Sam Leong is featured prominently in the poster
but the actual person was not at the restaurant that day.

This is their distinctive theatre kitchen where diners get unobstructed
view of the chefs as they create their wonderful dishes

The menu actually did come with a glass of house wine. As I
don't really drink wine, I asked if they have any non-alcoholic
option, and they offered the lemongrass drink with sago seed. 

Chef Special soup of the day. This is essentially winter melon soup with chicken.
It was a great tasting soup, flavourful and without any hint of MSG ( I hope ).

Baby Abalone with Sichuan "Ma La" Sauce. The sauce doesn't really taste
anything like Sichuan sauce and the green apple salad tasted
more like a Thai recipe instead.

Tuna Tartar marinated with fresh Mango served
in a cone. This is a rather interesting piece of appetiser. I cant tell if
the cone is charcoal based or squid ink (or maybe
it's just black colour). The taste was rather good though.

Vietnamese Roll with a slice of lobster in X.O sauce ( right),
Deep Fried New Zealand Cod Fillet with salt and pepper (left).
The taste was rather ordinary for the Vietnamese roll. As for the
cod fillet, it was fried to the right crisp and the fillet was well cooked, with
its moist retained. 

Steamed Chawanmushi with Foie Gras (right), deep fried shrimp ball
in spicy mayonnaise (left). As you can see, the highlight of this duo is the chawanmushi.
The accompanying deep fried fish skin was a great addition to the silk smooth egg curdle. 

Steamed King Prawn with glass vermicili. The prawn was sweet
and succulent, as if it had just been fished out of the ocean! 

Pan-fried Lamb Chop with Cumin Powder in green curry sauce. Now, for those who knew me,
I was hardly a fan of lamb because I didn't like the aftertaste. For this particular dish, I finish
everything on the plate though. The chef had skilfully removed the strong lamb smell,
much to my delight. For those wondering what was the piece of orangey slab, that
was actually Chinese-style carrot cake. 

The lamb was very tender and well cooked, as seen from the picture.

Braised Ee-fu noodles with dried scallop and crab meat. Now towards
the end, I was getting quite full. Luckily this was only two mouthfuls of carbo at most. 

Japanese Pearl Rice with Prawn in chicken broth. Another two mouthful
of carbo to end the course. This particular dish is very average and nothing to shout about.

Forest Deligtht.Yummy dessert to end off everything. The mango pomelo
was a great taste rinser

The restaurant is relatively crowded on Sundays, hence do place reservations
to avoid disappointment. 

Forest Restaurant

Equarius Hotel Lobby, Resort World Sentosa 

Tel: 6557 6688

Opening Hours:

Breakfast:
7:30-10:30m
(Daily, walk-ins only)

Lunch:
12pm-2:30pm
(Mon-Sat, last order at 2:15pm)

Dinner:
6pm - 10:30pm
(Daily, last order at 10:15pm)

Sunday Lunch:
12pm-3pm
(last order 2:45pm)

Forest Restaurant Webpage