Joie by Dozo

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The Singapore vegetarian cuisine is now having its gap filled by this fantastic vegetarian restaurant for its innovative and high end dishes.We started with the vegetarian sashimi. I just can't help but appreciating the innovation of the chef of using coconut meat to imitate squid sashimi and it's just perfects. You cannot imagine how good it is when it's tasted with wasabi and soy sauce. It also served the vegetarian salmon with umibudo ('sea grapes') the famous food of Okinawa. Just fantastic and you don't fee like having vegetarian dishes.The veggie steak of portobello and enoki tempura is just unforgettable. The steak is so full of favour and you could hardly imagine that it's the taste without meat. It's succinct texture is just like having medium rare steak.The charcoal tempura with gold flake is luxurious and tasty. Its taste is still complicated and the chef has unleashed the potential of the taste of the meatless ingredient!The service of the restaurant is interesting and we feel very surprised for the extra chocolate cake prepared for the birthday dinner! continue reading

Joie (pronounced as "Joy") by Dozo is a fine-dining meatless (vegetarian) restaurant started and owned by Mr. Huang Yen Kun, who is the owner of the now-defunct, wildly successful DOZO. Joie by Dozo is located at the lush rooftop garden of Orchard Central, offering natural surroundings that also reflects the menu - a menu created by Mr. Huang and his team of chefs who traversed the globe to try different dishes from Michelin-starred restaurants to get insipirations for! Hence Joie by Dozo was borne, with a mission to bring about a delectable meal that is not only gastronomically adventurous, but also healthy.Gratinated Champignons with Mozarella, served with sweet potato wedges, Tennessee potato puree and Belgian endive and foccacia. This dish boldly simulates the signature French escargots; even the buoyant texture of the Champignon mushroom mushrooms resembled that of the escargots. The gratin was flavourful and cheesey; the burnt edges especially crispy, and one couldn't stop digging at the dish till the entire pan was emptied out literally.The iconic Zucchini Tower - belts of sliced zucchini stuffed with crème cheese, truffle mayo, coiled around a medallion puff pastry and served with beetroot sphere on the side. The refreshing strips of zucchini were crunchy with natural sweetness heightened by the stuffings and given an extra bite with the puff pastry. The beetroot sphere was luscious and exploded tastefully in the palate.The Vegetable Sashimi on Ice with Quail Egg Shooter Glass was easily one of my favorites, looking exactly like the Japanese sashimi platter and tasting hauntingly like it, too. Loved the Carrot Sashimi best; it represented the classic salmon sashimi very closely, in texture and even flavour, so we asked for a separate additional platter of this.The Konjac aka Magic Yam (or known as "wai san" in Cantonese or "魔芋" in Chinese") had a slightly starchy flavour and was delicious eaten on its own, not as a representation of squid sashimi. The Pear Sashimi was sweet and fresh. Loved the rolled-up Coconut strips and Quail Egg Shooter too - the latter giving a unique blend of taste and flavour. The Blueberry Pearls that represented caviar were another brilliant creation exuding with luscious goodness.The Grilled Bai-Ling Steak on "Pu-Ye" Hot Stone, served with mash - one of the most beautifully artistic dish I have ever come across, encompassing all the elements of nature on the table itself. The huge Bai Ling mushroom would represent a huge abalone in this case, resting on a huge leaf upon the granite stone. It was still sizzling gently when placed on the table. The Bai Ling mushroom steak was succulent, chewy and exuded the earthly tastiness of white mushrooms.Next, Truffle Risotto, a common French dish made uncommon by the rich and harmonious infusion of black truffle, cepes, edamamme, mascarpone cream and parmesan crisp. The added touch of edamamme beans was to me, simply brilliant - so we took a spoonful of risotto with edamamme, and it instantly added bite to the softer, grainier texture of the rice. Loved the parmesan crisps as well, added flavour and texture further to the brilliant pasta dish.Then there was Red Wine Poached Pear with Vanilla Ice-Cream - wine and poached being two of my favoritest things in the world, so this dessert might have been biasedly good in my humble opinions. The soft, juicy poached pear was nectarous with the blessed union of pear's natural flavour infused with red wine's bittersweet notes; the vanilla ice-cream was a lovely complement.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2016/01/media-invite-dinner-at-joie-by-dozo.html continue reading

For pictures and full review, pls visit (cant fit my full review here):http://madamechewy.com/2015/12/13/joie-by-dozo/Meatless cuisine goes luxe at Joie by Dozo, a restaurant located on the roof top garden of Orchard Central. The plates offered here will change the most common conception of vegetarian cusine. My dining companion (who’s vegetarian) and I were blown away by the presentation the execution of the dishes. This was our first encounter with vegetarian fine dining in Singapore.The elaborate menu, filled with attractive descriptions, makes one desire many dishes. Go for the set menu, which allows one to sample a myriad of creations for $38.80++ (6-course lunch) or $68.80++ (7-course dinner).The restaurant is decked out in a contemporary fashion in grey and champagne tones. Once we settled down in the comfy armchairs, the staff handed us a fancy embossed menu and proceeded to recommend the signature dishes.Complimentary Pastry Sticks and Passion Fruit Smoothie. Do wait for the ice to melt a little before sipping the refreshing beverage.The Chef Platter comprises of a trio of intriguing bites. We were advice to being with the middle item, Carrot Terrine with Seaweed. The smoothness and appearance of the carrot terrine reminds me of smoked salmon. Pop the Raspberry Sphere into your mouth and enjoy the burst of sweet juices. Finally, we munched on the Seaweed Cracker, jazzed up with Shimeiji Mushroom and wasabi.A play on crispy and soft textures, the Tempura Platter on Mash consists of charcoal coated yam, eggplant, apple, and banana, brightening up with orange sesame dressing.The Matsutake Cake exudes an earthy aroma, courtesy of the steamed Japanese Mushroom. The rosemary gel, crème patisserie and pistachio crumbs add an interesting dimension to the dish.Vegetarian Sashimi? I thought my ears failed me! Joie’s Vegetable Sashimi on ice with Quail Egg Glass Shooter is presented just like regular sashimi, however, the ingredients in focus are thinly sliced coconut, konjac, aloe vera and pear, while blueberry pearls represent caviar.Structured in a striking manner, the Zucchini Tower, accompanied with beetroot sphere, is sure to catch your attentive even from afar. The zucchini tower is stuffed with crème cheese, truffle mayo and finished off with a medallion of puff pastry. Flavours are delicately light in this dish, and I could hardly detect truffle.Ordering mushroom soup amongst other soups is a no brainer for me. The Infusion of Cepes and Truffle was a great choice! The mushroom soup was perfumed with white winter truffle oil and black truffles. We found the robust flavors and truffle notes irresistible and slurped it down to the very last drop. Soul-warming!Both of us had mushrooms, which are loaded with nutrients to help boats energy and repair cells, for our main courses. The Bai-Ling Steak on “Pu-Ye” Hot Stone arrived sputtering, with a train of smoke lingering in its trail. Aside from its gobsmacking presentation of the mushroom steak, tempura fan (angel hair pasta) and creamy mash, what took my breath away was how juicy and delectable the mushroom steak was. Even though the Bai Ling mushroom packed a punch when dipped into the accompanying mustard sauce, it was well-seasoned hence, delicious even on its own.The dessert we tried, Warm Chocolate Cake with Vanilla Ice Cream was in line with the high standards demonstrated by the savouries. The molten lava is smooth and intense!Sip on Joie’s captivating concoction of beverages for a relaxing finale to the meal. Both the Ice Mallow Apple Melody (blend of mallow flowers, apple and guava juice) and Ice Fruity Refresher (blend of assorted fresh fruits) were equally delightful.Joie by Dozo is exceptional in aesthetics, taste and execution. We’ve gotta hand it to the chefs and friendly staff for the one-of-a-kind dining experience.  continue reading

Located at the top floor of Orchard Central is this restaurant. It offers vegetarian cuisine, not the usual ala carte type chinese style, but in set meal mordern Japanese-European style. To get to the restaurant, one could the service lift at the far end of the shopping mall to the 12th floor or the normal lift to the 11th floor, follows by the escalator to the 12th floor. Remember to get a table by the window when you dines at the restaurant. You will be rewarded with the a great view of the calming pool outside, as well as, a great view of the orchard road stretch. If you make reservation, one tends to get the private room.As there is many different categories of vegetarian cuisine these days, remember to request for the special menu. The menu above is catered for chinese vegetarians who do not take garlic, onion and spring onions. The restaurant serves 6 Course Set $38.80++ for lunch, and 7 Course Set $68.80++ for dinner. Tonight the family is having dinner at the restaurant.Before the start of the meal, we are served Spaghetti-like bread stick, which is crunchy with a hint of wasabi taste. We are also served lemon flavoured ice blended drink as palate cleanser.For the 1st course which is Starter, everyone starts with the Chef’s Selection of Assorted Platter. It consists of salmon sashimi, wasabi cracker and raspberry sphere. The sashimi is yummy that I could not taste that it is made of carrot. The sphere bursts easily in the mouth with a bite and filling all with raspberry taste.For 2nd course which is Side Dish, there is 4 choices available.Transparency of Manchego Cheesecherry tomato, red, green and yellow peppers, croutons, walnut and black olivesVery colorful looking with flowers on top.Gratinated Champignon with Mozzarellabutton mushrooms gratin served with Tennessee heirloom potato puree and Belgian endive, focacciaRich and creamy with lots of mushroom in it.Tempura Platter on Mashcharcoal coated yam, eggplant, apple, banana with Japanese orange sesame dressingIt is the most unique out of the 3 dishes. First time having black colored tempura. Interesting.For 3rd course which is Cold Dish, there is 5 choices available.Zucchini Towerzucchini stuffed with crème cheese, truffle mayo, medallion of puff pastry, beetroot sphereInteresting presentation as a tall tower, but can easily press down for easy eating.Dragon Fruit Lotus with Truffle Vegetable GardenDragon fruit perfumed with orange extract, with truffle vegetable gardenRefresh tasty dragon fruit with sesame oil on. The side salad is perfumed with rose taste.Vegetable Sashimi on Ice with Quail Egg Shooter Glasscoconut, konjac, aloe vera, pear sashimi with quail egg sake shooter glassThis is the best out of the 3 dishes which we ordered. Served on a bed of crushed ice, and looks like the real sashimi. The texture is really very good, although it does not taste like the real fish.For 4th course which is soup, there is 4 choices.Infusion of Cepes and Trufflecepes mushroom perfumed with white winter truffle oil and black trufflesRich and thick soup with lots of minced mushroom.Pumpkin Veloutépumpkin velouté with tomato ciabatta and edible petalsThe soup is creamy and sweet.Clear Tomato Broth with Garbanzotomato and chickpea with orzo pasta and spinach dumplingIt is like a vegetarian version of minestrone soup. Lot of vegetables in tomato soup.For 5th course which is the main, there is 7 different choices available and we tried 3 of them.Hedgehog Summer Mushroombraised and fried monkey mushroom with oriental spices, celeriac purée, and truffle foamThe mushroom gives a crispy and crunchy texture.Duo Ravioli Platterduo of pumpkin and spinach ravioli, flower emulsion, basil cream sauceThe pumpkin stuffing is sweet and creamy (tastes similar to the above pumpkin soup), covered with thin soft skin.Grill Bai-Ling Steak on “Pu-Ye” Hot Stonebai-ling mushroom serve with mash and tempura fanThe huge piece of mushroom is like a steak here, served with black pepper sauce. Interesting. The best out of the 3 mains.For 6th course which is the dessert, there is 3 choices : Warm Chocolate Cake with Vanilla Ice Cream, Coffee Creme BruleeCheese Cake, and Red Wine Poach Pear with Vanilla Ice Cream.The desserts are not bad, especially the creme brulee.There is minced mushrooms at the bottom of the creme brulee which gives an interesting savoury sweet taste.For the 7th and last course which is POTION (drink), there is 4 cold choices and 3 hot choices.Ice Mallow Apple Melodyan invigorating blend of mallow flowers, apple and guava juiceA fruity ice blended drink. It would be better if it is blended smoother.Hot Roselle Rhythma flavored brew of citrus peels, herbs and roselle flowersIt tastes like a hot version of Ribena.Hot Lavender Teaa relaxing brew of lavender flower, with a touch of mintA light and refreshing tea.Overall the food is very unique and delicious especially it is all vegetarian. One can hardly remember meat while having these dishes. I like that there is no mock meat or the usual chinese vegetarian food being served here. The only thing that will prevent me from coming here often is the high price cost for each person to dine in here. continue reading

"Joie" is to be pronounced as "joy"this restaurant serves only set menus for you to enjoy.During lunch, it's a 6 course.During dinner, it's one course more. My lunch was, but a mind blowing experience.The restaurant is in black grandeur, The table setting in fine-dining splendorThe service staff with impeccable service eleganceThe menu impresses with a language of culinary excellence.I say Joie is vegetarian.They say Joie is meatless.The dishes were all beautifully presented.Each dish though had to be described, explained,understood and with photos taken....before some of us allow the dish to be eaten.Not before giving away 5 tasting portion or trying the 1x5 other portions.Go through this motion 6x (6 courses)Plus the number of dining friends (6 in my case.)So to say the lunch was such a tiresome affair was an understatement.That was why I say, my lunch was buta Mind Blowing experience.For the complete review with descriptions on each dish, please read here: http://foodanduz.blogspot.sg/2014/09/joie-by-dozo-orchard-central-vegetarian.html continue reading