Akira Back

Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.

As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.

From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:

1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce

2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise

3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile

Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.

As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.

From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:

1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce

2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise

3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile

Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.

As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.

From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:

1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce

2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise

3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile

Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.

As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.

From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:

1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce

2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise

3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile

Chef Akira Back's passion for food and adventure shines through in every bite, drawing inspiration from his South Korean heritage and experiences across the globe. With a fusion of Japanese tradition, Korean accents and global influences, each dish is a masterpiece of flavors and textures that will leave you craving for more.

As one of 15 restaurants by the renowned chef, Akira Back has carved its place among food enthusiasts in major cities worldwide, from Las Vegas to Singapore.

From now till 28 Apr, they have specially curated a Restaurant Week Menu - At $55++ per pax, savor a delectable 3-course dinner that includes:

1️⃣ Appetiser
(Appetizer comes with miso soup)
HORENSO SHIRA-AE
Baby spinach, sesame dressing, rayu
OR
CHAWANMUSHI
Beef tendon, maitake, dashi and sauce

2️⃣ Mains
SPRING CHICKEN
Corn puree, spicy den miso, mesclun salad
OR
GREENLAND HALIBUT
Soy beaurre blanc
OR
CHIRASHI DON (+$10)
Chef's choice of seasonal sashimi
OR
BRAISED BEEF CHEEK (+$10)
Potato puree, Soy bordelaise

3️⃣ Dessert
HOJICHA CRÈME BRULEE
Pear sorbet, poached pear, hojicha tuile

Chef Back has launched the 5-course omakase dinner experience at $148++ per pax and the meal starts with the Umami Hokkaido Uni, beautifully topped with gold flakes. The New AB Sashimi features delicate slices of kanpachi with a tomato citrus sauce, with the additions of crunch and refreshing pickled radish providing the nice flavour balance. The next Halibut dish comes with a clam ang-sauce and the apple puree is a nice surprise to cut through the richness.

The main is a “Sanchoku” Ribeye that is cooked to a medium rare and if you are still feeling hungry at this stage, you can add on the Lobster Claypot Rice at $65++ per pot. I will highly recommend it as this is such a comforting dish with a bowl of miso soup and a side of banchan to go along with it. Dessert is a matcha tart with hazelnut chantilly and barley ice cream, a nice creamy end to the meal.