Monte Risaia

Quite unknown to the omakase scene here in Singapore, you will be surprised to know that @monte.risaia.sg is actually quite liked by the Japanese crowd, as 60-70% of their clientele are Japanese.

I had their 5 course lunch omakase ($98) and I left really satisfied! The whole experience was very intimate, as you can have small conversations with the Japanese chef and the Singaporean staff. Food items were simple and non-pretentious; you don't get really instagrammable food but the chef really knows how to bring out the best of fresh ingredients.

Take the Lobster Bisque for example, the soup seemed simple as it just had scallops within but the broth itself was so deep. You can taste the rich umami flavours and yet it was not too salty. Scallops were torched well for a smoky flavour and their meat itself was sweet.

Even their signature pasta was glorious, it was a simple fusion tomato pasta that was seasoned with garlic and shiso leaves but yet it was one of the best pasta I've had. Tomatoes were naturally sweet, the garlic flavours were brought out naturally, and best of all the pasta was perfectly al dente. The Japanese element of shiso leaves gave the pasta another dimension of flavours!

Definitely coming back again for more. Heard that their menu changes frequently so I can't wait for my next treat here!

This is a sparkling wine made from 100% Glera white grapes, by the Casa Vinicola Carlo Botter winery in Fossalta Di Piave, Venice, Veneto, Italy.
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It has a pale yellow white colour, with aromas and tastes of acacia flowers, peach, green apple, and lilac flowers.
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The body is light, bubbly, and fresh, with delicate fruity floral earthy bitter sweet flavours, and a long persistent aftertaste.
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Harmonious with a balanced acidity, a perfect combination for hors-d’oeuvres and delicate dishes such as fish or seafood.
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Invited tasting.
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Monte Risaia
More details:
https://ivanteh-runningman.blogspot.com/2022/07/monte-risaia-tasting-session-2022.html

It was perhaps serendipity that our last visit to Monte Risaia was in January 2020, before the onset of the COVID-19 pandemic.
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This return visit in July 2022 marks a nice milestone; though the last 2 and a half years seems like a fleeting dream.
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Appetizer of Wagyu Ham With Burrata Cheese was divine. The rich fatty marbling of the wagyu beef ham is luscious, melting away with a light chew to release its meaty fatty salty savoury notes.
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Paired with the creamy soft burrata cheese with its mild milky sweet flavours, this was delightful.
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The Roasted Beef Tenderloin has a medium rare doneness, with a succulent chewy juicy tender texture and bold meaty savoury salty flavour.
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Layered with horseradish, chicken cartilage, parmesan, balsamic vinegar, and tomato sauce, the garnishes lend a burst of sour sweet spice earthy vegetal flavours, with a contrasting juicy crunchy texture. Lively and refreshing.
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The Shiso & Omaru Dashi Pasta remains as good as I remember, with unique flavours that are pleasant yet intriguing. The spaghetti pasta noodles are al-dente, served with lobster broth, tomato, deshelled crab meat, and shiso / perilla leaf.
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The triple dashi of hamaguri, kani, and konbu, blend seamlessly together, creating distinct yet complementary layers of flavour.
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You get bright juicy sweet savoury flavours at the start, followed by deep earthy herbal flavours at the end. Filling and satisfying, so delicious.
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The Genmaicha Gelato is made with green tea blended with roasted popped brown rice, set with milk.
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The pleasant toasty grainy earthy sweet flavour is enticing, and the juicy fruity sweet flavours from the seasonal berries (blueberries, strawberries) lend a complementary note.
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The meal also included another 2 appetizers for a total of 6 plates. Invited tasting.
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Monte Risaia
More details:
https://ivanteh-runningman.blogspot.com/2022/07/monte-risaia-tasting-session-2022.html

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My kind of chawanmushi, creamy, smooth with luxurious uni (sea urchin) garnish. The chawanmushi is well mixed with uni. When placed in the mouth, it is filled with creamy uni taste that melts, leaving a good, lingering aftertaste in my tastebud.
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Read on foodgem.sg/food/fusion/monte-risaia
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Where to dine?
Monte Risaia
59 Duxton Rd, Singapore 089523

The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.

The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.