iKO | Fashionable-Japanese Bistronomy alongside Neil Highway
iKO | Fashionable-Japanese Bistronomy alongside Neil Highway
Positioned alongside the colourful Neil Highway, iKO welcomes new Chef-Proprietor Dylan Ong onboard. The identify in all probability does not sound unfamiliar to you as Chef Dylan is the face and mind behind The Plenty. At iKO, you possibly can count on the identical experimental and adventurous meals that you just discover at The Plenty. Entering into the dimly lit restaurant crammed with quirky posters, murals and upbeat music, one will likely be greeted with heat hospitality from the service employees. The menu is cut up into 5 sections – bar snacks, snacks, uncooked, to begin and mains. We tried a variety of those new choices.
We began off with the Negitoro Ice Cream and Salmon Ice Cream ($18 for two pcs). The primary includes of seaweed cone crammed with minced uncooked tuna, cured yolk and inexperienced onion bud. The second of the identical seaweed cone crammed with minced uncooked and smoked salmon, creme fraiche and inure. It is strongly recommended to have them in a single chunk and what an umami chunk that’s.The Lil Basketball ($20, 4pcs) is harking back to the native kueh pie tee, with every mini beetroot basket filled with Hokkaido snow crab, spicy avocado mousse and lime gel. Transferring on to the uncooked part, the Oysters ($21 / $42 / $80 for 3 / 6 / 12 pcs) are topped with granita made with lychee puree, grated wasabi, a touch of lime juice and some drops of sake. Order this while you’re there!The Hay Smoked Hamachi ($24) is one other dish to get – contemporary hamachi seasoned with sea salt and ponzu brown butter earlier than it’s smoked with hay then served with scallion garlic oil, candy compressed grapes, trio sesame and viola flowers. The starters part additionally manages to impress. The A4 Wagyu “Sukiyaki” ($28) includes of slices of A4 Wagyu, a glistening egg yolk, shiitake mushrooms, leeks, scallions, perilla (fried!) immersed in a tasty white sukiyaki sauce.The most effective dishes of the day was the Dope You Up Bowl ($42) – a beautiful bowl of ume shies rice beneath A4 wagyu buri, Bafun uni, inure, cured egg yolk and wagyu fats emulsion. Very indulgent but additionally value it.After having the Dope You Up Bowlthe Excessive Sess Somen ($38) pales compared. Nevertheless, you possibly can strive the identical in the event you like lighter flavours. A chilly appetizer consisting of chutoro, Hokkaido snow crab, balun uni and Caviari caviar completed with clam sauce and chives. That is additionally accessible in a bigger serving measurement for $48.For the mains, we had the Hay Smoked Guinea Fowl ($32 single, $62 sharing) and the Miso Black Code ($36). The previous contains a medley of as much as 15 seasonal greens ready in varied renditions with the fowl (seared and brined) atop this med of greens and do-it-yourself sake ume sauce to finish it.
The black cod is first marinated in miso for 3 days earlier than being grilled. Served on the facet is a mix of creamy pumpkin puree, clams, grilled firefly squid, carrots, pickled daikon and roasted nectarines.
To finish the meal, we had the Yuzu Semi Freddo ($15), composed of soppy zesty yuzu curds, Hokkaido milk ice-cream, fluffy mint sponge, miso caramel drizzle and honeycomb.
The restaurant is serving a 10-course iKO x OCBC tasting menu at $98 per pax (UP $12) for OCBC card members – a great alternative to strive quite a lot of dishes from iKO’s menu. It’s open Monday to Saturday and is ready to seat roughly 55 individuals.
Price range per particular person: $40 – 60 per particular person
