Luka (Tanjong Pagar)

The base of chicken stock and the sweetness of the crab flavour makes this the best crab stock I've had for a risotto, or in fact maybe ever. Most crab stocks are pathetically weak or fishy

Some of the grains is a tad undercooked in the middle, however the stock carries and this is still amazing.

The fishiness of the average quality roe doesn't help, but the fried onion things do

Must try, I srsly can't recall another good crab stock

It's ok but tastes damn mild, despite the fiery colour.

Not recommended if you're expecting something strong, as you should from nduja, and this was hardly spicy at all

The crust isn't crispy but otherwise stellar

The burrata was good, the tomatoes could have been abit smaller and they needed more balsamic. Crust was otherwise quite good sia the bite is great and it's a tad spongy but holds the toppings well without being soggy

And the star was the prosciutto. It comes through very prominently because of the quality, but not overly salty and balances well w the other ingredients

Very, very good

For mains, I had Mentaiko and Ikura Cream Sauce Spaghetti ($20). This could have been quite jelak but the savouriness from the Japanese cod fish roe and salmon roe helps to cut through the richness of the mascarpone cream sauce. This is pretty tasty and my plate is wiped clean in no time.

This is my first visit to Luka and we started lunch with Tuna Tartare ($24). The combination of Negitoro (minced tuna), crab meat, avocado and ikura is fresh, creamy and full of umami, and it spreads like a dream on the crispy bread.

Crust was good! It was pillowy soft and chewy, like really pillowy. The downside is that it’s not crunchy, but I think I can look past that. There’s a nice charred flavour which I really enjoyed. The toppings were tasty too. I liked the tomato sauce base, it was well-balanced w naturally sweet and rich tangy tomato flavours. The mozzarella cheese was fresh and elastic, and the eggplants added another depth of flavour and juiciness. The truffle oil wasn’t overpowering. Didn’t rly appreciate the gorgonzola - I usually am quite partial to blue cheeses but this one imparted a somewhat chemical taste to the pizza. We dipped the crusts into the bottarga dip from our starter and it was delish!