Kaisen Mori & Chirashi Gozen at Ichiban Boshi (Great World City)

Ichiban Boshi, a Japanese restaurant that offers Japanese dining experience with nuance of simplicity yet modern. Located next to the downward escalator to Basement 1 Great World City, you won't miss it as it is usually packed with people queuing during dinner time.

Kaisen Mori & Chirashi Gozen

The photo above was Kaisen Mori & Chirashi Gozen, the special dish they had when we visited last Thursday evening. It comes in a large tray packed with various yummy dishes. Let's start with the upper right bowl.

Zoomed up in the picture below is salmon and tuna with rice bowl. The rice bowl should actually have three type of fish, salmon, tuna and swordfish. Unfortunately we were told that they had runout of the swordfish and thus replaced by more salmon and tuna. Never mind, it's still as good as it gets. The rice is like the rice quite soft, like the one used to serve sushi. The salmon and tuna are chopped into small pieces so that it's easily mixed with the rice.

Salmon and Tuna Rice Bowl

The next at the white rectangular plate contains tiger prawn, salmon, codfish and scallop. The three tiger prawns are deep fried until the shell become crispy. Both fish, the salmon and codfish, are pan-fried. The salmon is perfectly fried and its skin become crispy.

Fried Prawn, Pan-fried Salmon and Codfish, and Baked Scallop

Unfortunately the codfish is a little bit too oily, though its skin is also crispy. Both are served with pink coloured house-special sauce. The left most on the plate are two pieces of scallop, baked with cheese on the top.

Completing the set are udon with fried bean curd, chawanmushi, an appetiser and two slices of watermelon.

With the set containing variety of dishes, it's definitely worth for the money spent. If you think you can't finish them all alone, you can share with your spouse or your girl/boyfriend as it is big enough to serve 2 persons.

Tempura Ice Cream

Completing the dining experience, I ordered tempura ice cream. It's ice cream covered with tempura skin and deep fried in the boiling oil. Once the oil is strained, it's topped with strawberry paste. You still can feel the warmth of the fried tempura, yet you'll feel the freshness of an ice cream inside.

Hua Ting (Orchard Hotel)

After enjoying yummy food at Tung Lok Signature Vivocity last Monday, yesterday we tried another yummy ones at Hua Ting Restaurant at Orchard Hotel. Located at 2nd floor, it's hardly visible from the hotel lobby. If you can't find it, just ask to the friendly concierge and they'll be happy to assist you.

Arrived at 8.30pm, we were told to wait for the table to be prepared. Although it's quite late already, the restaurant is still pack with guests and it's not even weekend or public holiday eve. So I can assume that the food must be worth to try.

Here are the food we ordered

Combination of Pork Skin, Mayonnaise Prawn with Salmon Roe and Scallop wrapped by fried yam 

A combination of pork skin (on the left), mayonnaise prawn (center) and scallop (right). The pork skin is definitely the best of the three. It's a slice of cucumber with thin slice of meat and covered by thin yet super crispy pork skin on the top. The center is prawn dipped in mayonnaise and topped with salmon roe. Last but not least is scallop wrapped by fried yam.

Corn Soup with beancurd and mushroom

Honey Glazed Pork Ribs

The honey glazed pork ribs looks quite yummy. However we found that the ribs is not as good as it looks. It's not sweet enough and the tenderness is a little bit compromised. I was expecting a super tender pork ribs covered with sweet honey.

Hor Fun

The last dish we order from the menu was fried hor fun topped with egg.

We didn't order any dessert as the dishes portion were quite big and our stomach's full already. Perhaps next time we'll order the other yummy dishes.

Savour

Here it is... Savour, the event where 16 award-winning chefs and Michelin star recipients gathered to give taste of their recipe. Only for 3 days starting Friday 30th March - April 1st, 2012 in F1 Pit Building, Singapore. Ticket can be bought at Sistic website for $43 or on the spot with inclusive of Savour $21 to spend at the event. For those who wants to try a lot of foods, Savour $21 is definitely not enough. You got to purchase additional Savour $ at the dedicated booths. Savour $1 = S$1 and comes with package of Savour $15/envelope. Not so cheap, but considering the food, I think most of them are worth for the money. Below are some pictures of food that I tried.

Molecular Xiao Long Bao by Chef Alvin Leung

Carpaccio of Wagyu Beef, tartare-style, crispy potato by Chef Gunther Hubrechesen 

Crispy Wasabi Prawn and Salmon Skin Cracker, with home-made cherry tomato pickle by Chef Sam Leong

Menage-A-Trois. Scallop mousse, green tea smoked salmon and soy mirin marinated ikura; sous-vide ocean trout, steamed bulot, micro basil and rouille dessing; sushi rice croquette, spanner crab, salmon sashimi and edamame puree by Chef Emmanuel Stroobant

Bara-Ghirashi Inari-Zushi. Vegetable and seafood mixed with sushi rice and wrapped with fried bean curd by Chef Takashi Tomie

Shiratama Maccha Ice Zenzai. Red bean soup with rice flour dumplings and maccha ice by Chef Takashi Tomie

Stewed US prime beef, with whole garlic in brown sauce (cutlet style) by Chef Chan Kwok

All of them cost me Savour $45 on top of free Savour $48 given to me and my wife.