With A Fusion Twist

【Asian Fusion】
Second dinner of the night would be ‘Hong Shao’ Short Ribs ($38++) Braised Beef short ribs that was cooked to the tenderness and succulent infused in Sichuan style served with steamed spicy and sour potato ‘noodle’, baby bak choy and roasted bell pepper.
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Sichuan Oxtail Soup topped with Spring Onion Arlette (French Puff Pastry) was just a okay dish for us, nothing to “woo-rah” about. But I do love the fact of the daikon is cooked to soft texture and literally soaked up the essence of the broth.

Appetizing Thick Chinese Yam Noodle that were perfectly cooked, the silky-smooth, chewy and “Q” noodle were prepared in classic Hot & Sour Sichuan style with blended millet and garlic as their sauce. Superb innovative and damn flavorful, also another MUST ORDER dish.

Healthy Black Rice cooked to Al dente with sour vegetable in ginger broth with the creaminess from the parmesan cheese served with Hokkaido Scallop, Grilled squid, fried Soy Bean, Spring Onion, Baby Bak Choy topped with Lemon Zest and Ikura - this is a MUST ORDER, lots of texture and damn flavourful it’s so damn good!

HOLYCOW THIS IS FREAKING GOOD!!! I ordered this dish cos of it’s named, but with 100% no regret. “Tajima” Striploin, Shrimp Tempura, Kimchee Peach Emulsion.

#akirablack #akirablacksg #JWmarriott #southbeachSingapore #finedining #KoreanAmerican
#ContemporaryJapaneseCuisine #JapaneseCuisineKoreanChef #KoreanJapaneseInfusion #AsianFusion #fusioncuisine #japfusionfood #KoreanChef #JapaneseCuisine #wagyuroll #tunapizza
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Pan seared foie Gras served on Corn Croquette, Chojang, Spiced Litchi Honey.

#akirablack #akirablacksg #JWmarriott #southbeachSingapore #finedining #KoreanAmerican
#ContemporaryJapaneseCuisine #JapaneseCuisineKoreanChef #KoreanJapaneseInfusion #AsianFusion #fusioncuisine #japfusionfood #KoreanChef #JapaneseCuisine #wagyuroll #tunapizza
#keltravelsforfood #gluttonytravellerinSG

Flounder sashimi, the succulent texture goes perfectly well with a slice of jalapeño. I love how bold and daring the chef of this restaurant with their ingredients pairing. It’s may seemed really odd but it’s pretty darn good twist!

Omg this don’t look like much but it’s a bomb, this is highly recommended!! The crust was so thin and light, the Umami-ness of the Aioli, Micro Shiso and generous amount of Truffle totally compliment this fusion invasion damn well.

#akirablack #akirablacksg #JWmarriott #southbeachSingapore #finedining #KoreanAmerican
#ContemporaryJapaneseCuisine #JapaneseCuisineKoreanChef #KoreanJapaneseInfusion #AsianFusion #fusioncuisine #japfusionfood #KoreanChef #JapaneseCuisine #wagyuroll #tunapizza
#keltravelsforfood #gluttonytravellerinSG

Akira Back is a contemporary Japanese cuisine with Korean accents and culinary influences from around the world. Featuring innovative dishes centred around seasonal produce and artisanal ingredients.

We have ordered the Weekday dinner set for SGD75++ per set, although the set dinner is really affordable but honestly they were just all right. Nothing fantastic, not mind blowing.

Weekday Set Dinner:
• ‘Yasai’ – Watermelon Radish Shiso Oil
>> Very refreshing starter, to good start to get the palate “open up”.

• ‘Sakana’ – Coral Trout Brown Butter maitake Black Bean Beurre Blanc
>> The trout was beautifully cooked, it’s was perfect I must say. But the presentation of this dish was just a boiled bok choy and maitake Mushroom. Seemed effortless!

• ‘Oniku’ – Wagyu MB7 Tri-tip Smoked Garlic Puree Truffles Jus
>> I love my wagyu or any red meat to be medium rare, and the chef got this right. The garlic purée was a bomb!

• ‘Mizumono’ – Edible Egg Shell Mango Passion Sphere Jujube Ice-cream
>> very interesting dessert, i don’t have sweet tooth so it’s just a mouth taste for me. It was alright!

#akirablack #akirablacksg #JWmarriott #southbeachSingapore #finedining #KoreanAmerican
#ContemporaryJapaneseCuisine #JapaneseCuisineKoreanChef #KoreanJapaneseInfusion #AsianFusion #fusioncuisine #japfusionfood #KoreanChef #JapaneseCuisine #wagyuroll #tunapizza
#keltravelsforfood #gluttonytravellerinSG

This place opened just 4 days ago with Modern Peranakan Fusion Twist in most of their food in the menu.

Sushi:
Normal Plain rice and sloggy seaweed. (Not recommended)
Chicken Rice - the rice is just normal rice, not fantastic and the chicken is tough.
Beef Yakiniku - the beef was alright but the taste wasn’t there
Buah Keluak - Can’t taste the peranakan pork in here

Bottom Left:
Pork Belly with Meesiam.
I love the crispness of the pork belly, done pretty well on the skin I must say.

Bottom Right:
Sambal Kuro Pork Ribs.
Baked Iberico Spare Ribs in Sambal marinaded for 12 hours and drowned in Buah Keluak sauce.
This dish is super creative to the extend that I feel that the chef over did it. It’s messy and super salty, I can’t taste the ribs or the Sambal or any peranakan bud in this dish.

Overall experience on the food was pretty okay, guess it shall be my first and last patronizing this place.