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開飯介紹
At Shangri-La Hotel, Singapore, diners at Nadaman can look forward to time-honoured Japanese specialties such as kaiseki, described as the art of transforming the blessings of nature into food.
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營業時間
星期一至日
12:00 - 14:30
18:00 - 22:30
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For more reviews, please see http://thehungrybunnie.blogspot.comThe food wasn't as outstanding as I'd expected. It's not like it was bad at all. In fact, it was pretty good. It's just that the food fell (a little) short of the rather high expectations I had of this purportedly award-winning restaurant with such an illustrious lineage.In line with my opinion, the restaurant was barely filled on a weekend night, with most patrons seeming like guests of the hotel itself, with not a single Japanese (which is a sure sign of whether the food is authentic or not).We had:1) Sushi Tempura Set Course Dinner ($120): Save for the prawns in Chawanmushi were rubbery, dry and had a very muddy taste; and the tempura batter in the Tempura Moriawase had a somewhat thicker consistency than I'd expected of such a restaurant, the rest of the courses were great.2) Aoi Kaiseki ($160): the only bad stuff was the deep fried pike eel rice roll with asparagus, which was awful - the eel was filled with so many sharp bones it was totally inedible. The rest were delicious.For such a restaurant, there really shouldn't any amateurish moves like these. That said, we still had a reasonably good meal.
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Nadaman has an established reputation as the premier choice for businessmen and ladies of leisure seeking an extravagant Japanese meal. While I’m far from either, it’s a joy that I could lunch out with my favourite person at one of the top Japanese restaurants in Singapore. Comprising 7 bite sized and beautifully presented courses, the mini kaiseki ($45++) is undoubtedly the top pick food-wise. Menu for the mini kaiseki changes weekly. I had boiled garland chrysanthemum and a soy bean milk-sesame mousse for appetisers, followed by a clear and light-tasting soup with yomogi fish cake, chef’s selection of fresh tuna and sea bream sashimi and a simmered dish of prawn tempura and eggplant with radish sauce. Everything tasted great, especially the mousse and fish cake cuz I love their texture, the former smooth and the latter soft and chewy. So far so good! My main for the mini kaiseki was a nicely grilled swordfish with teriyaki sauce, meaty and firm. Desserts were so boring that Aoki’s sweet trio flashed into mind immediately! Custard mousse for mini kaiseki and a scoop of vanilla ice cream (no vanilla bean specks sighted) for the teppanyaki set.A peek at the dinner ala carte menu is not for the faint hearted. Prices can easily run up to 3 figures! I’ll just stick to lunch happily.If interested, you are welcome to drop by www.myfoodsirens.wordpress.com for more reviews/photos =)
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