|The bar that greets you upon entry at San Sui Contemporary Japanese Dining & Bar|
A stable mate of San Sui Sumiyaki and Tsuki Bar at One Fullerton, San Sui Contemporary Japanese Dining & Bar (“San Sui”) recently debuted in a glass-fronted, conservatory-like unit on the ground floor of The Foundry block. The 116-seat restaurant boasts a spacious bar area framed on one side by faux hanging vines and a narrow strip of private dining space on the mezzanine level, but the dim-lit dining room – partially framed by long flowing drapes, perhaps for better acoustics – packed shoulder-to-shoulder with zebra-striped wooden tables is where diners converge. If you’re in a party of three or four, ask for the corner booth seats.
|Beet carpaccio with sliced cucmbers, fennel and chives bathed in a refreshing dressing|
|Egg somen with lobster claw, Hokkaido scallops and shiso leaf-flecked dumpling|
What to expect?
Unlike her flagship restaurant that serves formulaic sushi, sashimi and grilled foods, San Sui dishes up modern, if creative, interpretations of Japanese cuisine that are surprisingly pleasing to the palate. Cubed maguro is marinated with a whisper of sesame and chili oil and served on a bamboo scoop with flecks of sesame seeds and chives ($14), while beet is cooked sous vide, then served as a salad with sliced cucumbers alongside lashings of chives and fennel in a refreshing dressing ($12). The palate pleasers continue with the mains – egg somen is bathed in a savoury dashi broth ($38) flanked by Hokkaido scallops, lobster claw and shiso leaf-flecked prawn dumpling; but the piece de resistance, perhaps even for non-cod lovers, is the sakura leaf-crowned pan-roasted cod ($40) in a pool of aromatic sakura pesto with shimeji mushrooms and a mound of wakame salad. A dinner like this is provides reason enough to swing by Clarke Quay; but if you need another, we suggest the refreshing dessert of umeshu gelee with yuzu sorbet ($14).
San Sui Contemporary Japanese Dining & Bar | #01-06, The Foundry Clarke Quay | Tel: 65-6336 7737 | www.sansui.com.sg
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© Evelyn Chen 2013