Visit Fort by Maison Ikkoku for a memorable ‘no menu’ experience, accompanied by bespoke cocktails
Cucumber Salad with black and white Sesame.
If you think about it, an omakase meal is the perfect answer to the age-old question of “What do I order?”
At Fort by Maison Ikkoku, you can leave all your worries at the door and truly surrender your dining experience to the creative chefs and mixologists behind the counter.
Live Irish oyster with Caviar Lime, Salmon Roe, Wasabi Cress.
Bespoke cocktails and omakase
Nestled within the quiet ghost town that is Singapore Pinacotheque De Paris at Fort Canning Arts Centre, the 30-seater restaurant and bar pulsates with an energy of its own. White-collar types and young party goers alike flock to the well-hidden hideaway, like moths to a flame — attracted by its under-the-radar vibe.
Seated snugly by the marble counter, my eyes inevitably darted about the eclectic interior. Designed by Executive Chef and Senior Master Mixologist Ethan Leslie Leong, the space is an off-kilter mix of industrial elements like exposed brick walls, railway sleepers, Edison filament bulbs and swaths of red velvet.
Mixologist Matteo wasted no time in getting us acquainted with the bespoke cocktails. After knowing that I fancied something whiskey-based, he concocted a refreshing Honey Yuzu Whiskey cocktail. Its bright and zesty flavours complemented the amuse bouche that was a dish of crunchy Cold Braised Lotus with Cuttlefish.
Garlic Onsen Egg.
From cold to hot
My 12-course omakase meal kicked off with chilled creations like the Cucumber Salad with black and white Sesame and Swordfish Carpaccio With Basil Cress, Yuze, wasabi.
My tastebuds were awaken by the crisp ribbons of cucumber, which were drenched in sesame sauce. Simple but wholly delightful.
While the mild sweetness of the swordfish carpaccio was nicely accented by the yuzu condiment, its slices proved just a little too thick for my liking.
Stronger flavours soon came into play with the Live Irish oyster, a meaty beast topped with Caviar Lime, Salmon Roe, Wasabi Cress. Then, the signature Fort Roll stole the show with its spicy, flavourful morsels of tuna, wrapped within vinegared rice.
The Garlic Onsen Egg came next and we were instructed to consume it in a single slurp. Unfortunately, the gooey, eggy goodness left us overwhelmed by the salty aftertaste.
Probably the most indulgent item in the line-up, the Foie Grass Sushi with Charcoal Salt satisfied us with its unctuous mouth feel. Shiok, we uttered.
Salmon Teriyaki Burger.
More hits than misses
To refresh our palate, the Pureed Carrot Soup with Italian balsamic was served. Creamy and silky smooth to the last spoonful, this was a winner.
The next three dishes came and went like a blur, perhaps because we were starting to get a little full. That said, the Truffle Mushroom, Mac & Cheese was the definition of comfort food taken to the next level.
A surprising favourite was the Salmon Teriyaki Burger. Its lightly grilled salmon patty was the piece de resistance. The last savoury item, Uni Donburi, was flavourful though a little run-of-the-mill.
Blueberry Honey Sake Campagne.
Feeling playful, I decided to challenge the mixologist to create a special tipple for Weekender, passing him our latest print issue for inspiration. The result? A smooth and bubbly Blueberry Honey Sake Campagne served with whiffs of aromatic lavender smoke. Feel free to ask for one if you visit!
For a final treat, we were presented with the Double Frozen Nutella Marshmallow. The sweet and sticky dessert rounded off our meal wonderfully.
Save for the cocktails (from $22), the entire omakase meal cost us $68 each. Worth it? A million times, yes.
Fort Canning Arts Centre, 5 Cox Terrace, #01- 02/03
The omakase menu changes every week.