Chiak Ambience

Walked passed Claudine after lunch and just had to stop for dessert.

Decent, the “Pariteroles” ($32) was certainly pricey but was not as cloying as it looks. A hybrid of the Paris-Brest and the profiterole, the caramelised pecan praliné was a nice touch as the nuts studded on the pastry offered that extra crunch and flavour. It was slightly sweet and buttery too. And though doused with warm luscious dark chocolate sauce, the ring of five didn’t feel heavy on the palate as the vanilla cream (not ice cream) sitting in between the choux was incredibly light.

Unapologetically sinful, Fat Cow’s Miyazaki A4 Wagyu Premium Donburi ($128) was real decadent. A large bowl of well-seasoned beef fat rice layered with slices of A5 Nagasaki wagyu topped with caviar, buttery foie gras, ikura, a runny onsen egg, and truffle shoyu - there was really quite a lot going on. Apart from the medley of heavy-tasting elements, the rice portion was also a little much. However, the fat-laced wagyu steak was indeed flawlessly grilled (perfect when dipped into the brilliantly yellow yolk). Done medium-rare, it was succulent and complementary to the heady truffle aroma. Not overly beefy, the thickness of the protein was just right for me as it felt substantial without being overwhelming. The alfalfa, on the side, was a great touch in cutting some of the richness. What’s more, I truly enjoyed the cubes of pan-fried foie gras (so tender and strangely, pleasantly sweet) and the briny pops of ikura. With the lunch set was also a lovely Chawanmushi topped with a flavourful layer of ankake as well as miso soup and not forgetting a scoop of ice cream for dessert.

We also got an add-on of their signature Golden Roasted Duck with Rose & Fermented Bean Sauce & Rainbow Pancakes ($52/half). Real fancy with the brush of gold, the glistening skin was quite flavourful and retained its crisp-crunchiness pretty well. The meat was nicely seasoned too. It didn’t feel too gelat overall and the pairing of their five rainbow pancakes (infused with spinach, sweet potato, squid ink, and pumpkin puree) with strips of sweet rockmelon was intriguing and yummy. The two housemade fermented bean sauces packed a good punch of savoury flavours with one showcasing a light yet distinct floral fragrance.

The one item you can’t miss from their omakase is their Mini Chirashi Bowl. A signature item, it was simply heavenly. Topped with creamy sweet Uni, briny ikura, and freshly grated wasabi, it packed quite a surprise. The medley of textures was one of the highlights as there were nice bits of savoury crunch amidst the soft cubes of sashimi. The combination was also superbly decadent and aromatic with the flavoured rice and highly coveted ingredients.

Part of Sushi Mieda's seasonal Kikyou lunch menu ($140++)

I might visit them again just for their bread and butter! Glazed with a tantalising mix of mushroom and bacon fat, Rosemead’s House Rolls & Shiitake Cultured Butter ($19) was an umami dream. Crisp on the top and utterly fluffy on the inside, the warm glossy number had such a great texture. That extra char on the exterior also gave it that smokey oomph. Great alone but better together, the whipped butter was amazingly savoury and slightly tangy which worked surprisingly well with the sweetness of the glaze. The bits of sea salt on the bake was the icing on the cake. Hence, I really suggest saving tummy space for this starter.

There is perhaps too much of a good thing, as what really had us rolling out the charming space with our bursting bellies was Rosemead’s Whole Roast Chicken & Smoked Leeks with Winter Black Truffle ($80). Certainly good for at least 3 to 4 pax, the portion was pretty sizeable as there was a good amount of protein. The price tag might be steep but the flavours and textures were on point. Cooked over orange and lychee wood embers, the skin was done to perfection - crispy, light, and infused ever so gently with the aroma of the grill. The meat was also incredibly tender and succulent. A dish to savour, the leeks were fragrant and added that Asian flair. The winter black truffles shaving also delivered an earthy boost to the already savoury and comforting chicken jus.

A competent lineup of Japanese grilled meats, seafood, and vegetables, Keyaki’s Kaze 風 set ($155) was rather substantial and allowed me to sample a good variety of proteins. Grilled and flamed right in front of me, the plate of seafood trio (Prawn, Scallop, and Salmon) were pretty good, and went swimming with the tangy-vinegary dip that came alongside. The chunks of prawn and scallop were sweet and plump. The salmon was also flaky and nicely seasoned.

Of course, I can’t not have beef at a teppanyaki place. The succulent and juicy cubes of US beef were very enjoyable. Though not to the point of melt-in-your-mouth, the cut was sufficiently tender and tasted deliciously rich without that big, overwhelming beefy flavour. And if you want to elevate the meatiness, the dip on the side worked wonders. The crisp and thin garlic chips served on the plate were also really satisfying to munch on.

* Part of Kaze 風 set ($155)

Signalling the end of the stellar meal was the ring of Guanaja Chocolate teamed with sollies fig and a lovely quenelle of bay leaf sorbet. Though I am pretty lukewarm about figs in general, the fresh soft figs held great hints of berry. The uniquely balanced flavour of acidity and sweetness of the flower cutting through the decadence of the dark bittersweet chocolate. The piquant and refreshing quality of the sorbet also offering a light herby taste. As for the texture, there was a slight crisp from the exterior of the chocolate ring and christmas-y trimming.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

Arriving slightly warm, the Raspberry Financier was so buttery and tangy. Made with brown butter and dressed with sudachi shavings (Japanese citrus fruit), the bake’s texture was really enjoyable - slightly crumbly and tender. However, my favourite bite was the Canelé de Bordeaux. Just a well-crafted fluted cake with a deep crunchy caramelised exterior which delivered a great contrast to its aromatic rum and Tahnitian vanilla custardy interior. The Green Tea Macaron, on the other hand, was milder in flavour with yuzu curd and creamy salted buttercream sandwiched in between. Almost melting in the mouth, the Mango and Passionfruit Choux Croustillant tasted just as good as they looked. Not too tart, the filling was wonderfully luscious and a sweet balance of the two fruits. Last but not least, the 72% Araguani Chocolate Tart was a real classy number. Dark and pleasantly bittersweet, the Chocolate Ganache is infused with cep mushroom before adding a layer of smoked bone marrow caramel - giving the pastry a complex depth and richness.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

The last of the main courses, the Pigeon was first presented to us whole on a decorated tray and later carved - served with chestnut puree, salsify sauce, and robust dollops of black garlic⁣⁣⁣. Cooked till a delightful blushing pink, the Roasted Racan Pigeon was real succulent though a tad gamey on its own. The other components on the plate were complementary and give the pigeon a nice boost of flavours as I enjoyed the tinge of smokiness. On the side was also a creamy liver parfait studded with Grelot onion on a wafer-thin crisp Lavosh.

Part of Sommer Dining’s Autumn Inspiration menu ($198)

They truly had me at lobster. Featuring a slow-roasted lobster tail seasoned with finger lime, the protein was so meaty and plump. And on it was also bits of zesty lime pulp - so good. Coupled with a quenelle of caramelised cauliflower, the intensity from the lobster head reduction and the pool of lobster velouté infused with jasmine tea offered a rich umami boost to the dish. Much love for the nuttiness of the puree, the subtle whiff of the floral tea from the foam, and the crustacean sweetness of the reduction.

Part of Sommer Dining’s Autumn Inspiration menu ($198)