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2016-04-13
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For picture and full review, pls visit:http://madamechewy.com/2016/03/27/umivino-seafood-wine-bar/Umi+ Vino, a contemporary European-Japanese Seafood Wine Bar, is one of Emporium Shokuhin’s 8 dining concepts. The focus here is on fresh seafood, which comes directly from the Japanese gourmet grocer’s live seafood market.The restaurant’s interior is modern and spacious; your conversations would not be easily overhead by others as tables are well-spaced. Service was attentive; staff are prompt to c
http://madamechewy.com/2016/03/27/umivino-seafood-wine-bar/
Umi+ Vino, a contemporary European-Japanese Seafood Wine Bar, is one of Emporium Shokuhin’s 8 dining concepts. The focus here is on fresh seafood, which comes directly from the Japanese gourmet grocer’s live seafood market.
The restaurant’s interior is modern and spacious; your conversations would not be easily overhead by others as tables are well-spaced. Service was attentive; staff are prompt to clear the used plates, bring out the next course and refilling our drinks.
We began with a complimentary amuse bouche, Salmon and Leek. Beneath the mountain of fresh leek, lies appetizing marinated raw salmon, on bed of fried leek. I love how the flavour and textures worked-harmoniously.
A La Plancha Hokkaido Scallops. Plump and juicy scallops, enhanced sprinkle of pepper, swim in a pool of Konbu Seeweed broth. The scallops were expertly grilled, and mad delish! A handful of leek is thrown in for that added dimension and textual variation. It was altogether a wonderful warm starter to line the tummy and whet the appetite.
Little Neck Clams in White Wine Broth. Here, fresh clams soak up the intense white wine broth which invigorates the senses. I never knew fennel and rocket could go so well with white wine broths. Great stuff!
Onto the mains! The 65 Degrees Chicken Roulade, with herb potatoes, was somewhat disappointing. Although the chicken breast was tender and moist, it was not sufficiently marinated, resulting in bland meat. The onion thyme jus does add some flavour to the meat; we also advice cutting a piece of the chicken and eating it together with some roasted fennel. You’ll be surprised at the results. Still, this could have been a better dish if the chicken wasn’t so plain.
I’m all about Umi+Vino’s Pan Seared Salmon. The generous slab of fish was skilfully seared to a beautiful pink hue, and its skin, rubbed with various peppers and herbs for that irresistible taste. Its accompaniments, mushroom ragout, polenta cake and juniper form, were enjoyable too. I’m so glad that this gem is part of Umi+Vino’s set lunch (more details towards the end), as I would like to have it again!
I was looking forward to the Homemade Tiramisu with biscotti but sadly it was a letdown. Wayyy to sweet, such that the coffee and alcohol notes were overwhelmed.
Umi+Vino’s Restaurant Week Lunch Menu is priced at $28++ and to be honest, I came without high expectations . However, I was blown away by the substantial portions, quality of ingredients and the execution of most dishes. If you missed Restaurant Week, fret not as Umi+Vino serves 3 and 4 course set lunches for $28++ and $34++ respectively.
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