Sushiro, Q4 2025 - Q3 2026

Another compilation of random stuff from Sushiro (一, 二, 三, 四, 五, 六, 七, 八, 九,十, 十一, 十二, 十三, 十四, 十五, 十六, 十七) eats from last quarter of 2025 to around 3rd quarter 2026. Most of it happened in the last quarter of 2025 so there's more of the winter toppings.

Curry clams udon.

Shirako gunkan with ponzu jelly.

Ankake shirako chawanmushi.

Winter yellowtail with anikmo.

Anikimo gunkan with ponzu jelly.

Crispy chicken nigiri.

Kani miso wrap.

Mozzarella tempura with honey and salt

Roast beef with yuzu kosho.

Sweet potato apple.

 

Wagyu if I remember right. It tasted much better than it looked.

Miyagi salted beltfish. Forgettable.

Uni & cream cheese with ponzu sauce - there's bonito powder and onions in it as well. Sushiro has traditionally not faired well with the quality of their uni and this was no exception. The smokiness from the bonito powder was nice with the cream cheese though.

Aburi shiodare cod. Didn't remember much of it so it probably wasn't great.

Tempura cod nigiri.

Butter & scallop. Nice.

Shrimp, cheese and mentaiko mayo. A guilty pleasure.

Some limited time thing. It's Arabiki sausage with mayo and ketchup. It's actually kinda nice.

Prawn nigiri two ways. Raw and boiled. I prefer the raw one which was sweeter.

Matcha parfait with matcha Kit Kat.

A $6.10 Suntory for ND 2026.

Dulukala, Silat Avenue

I remember eating at Dulukala many years ago at Beauty World. They've since moved out to a stall in a coffee shop at Silat Avenue (Kopi Haus, 148 Silat Avenue) near to the old Cantonment Railway Station.

Got ourselves the ayam buah keluak and the beef rendang sets. Each set is accompanied with chap chye and rice. 

Sauce from the chicken was savoury and the rendang sweet & spicy. Just to be clear, there's a load of spices in the rendang but it has little heat. Beef was relatively tender. Chap chye was tender and packed with flavour.

One has to top up for the actual buah keluak as the chicken doesn't come with any. $2 a piece. We also asked if one could just get buah keluak without ordering the chicken. I wished it was otherwise but 不可以. 😏

Black gold scraped from the insides of the nut. These have a flavour which is somewhat like caramelized fermented black beans. Texture's like a little gritty dryish paste. I also seem to detect a subtle sweetness through the flavour density. It's complex.

Some stir fried lady's finger with ikan bilis. These weren't slimy if anyone was wondering. One could taste the smokiness from the charred vegetable with some sweetness from onions and umami from those ikan bilis. Nice. 

Sambal on the side with manageable heat.

Every dish was a rice thief. The buah keluak and sambal alone wiped out most what I had on my plate.

Sadly their chendol was unimpressive. The coconut milk lacked richness and the dessert felt diluted.

SG61 lunch at Wolfgang's Steakhouse

Lunch at Wolfgang's Steakhouse.

Their beef kut teh from last year's SG60 has made it into their lunch menu item called Taste Of Singapore.

The SG61 special is/was their 60 day dry aged USDA Prime bone in ribeye. Nice and funky, not particularly juicy. Came with the mashed potato/creamed spinach/NY style cheesecake.

Pasarfish X Chef X, Clarke Quay Central

A bit of quick context.

 

Pasarfish is a platform to educate environmental conservation and local fishery with the objective to promote sustainability in the local seafood supply chains. According to their mission statement, which I quote, their goal is to "To preserve Singapore’s seafood heritage sustainably through outreach and research".

Chef X is an initiative by Far East Organization to allow local home-based/private chefs a sandbox to operate their own commercial restaurant within Clarke Quay Central.

So Pasarfish X Chef X (#03-103 Clarke Quay Central, Eu Tong Sen Street) is....you can kinda connect the dots here.

The current chef came up with some dishes, some of which are of Teochew origins. Sounded intriguing.

Chilled grey mullet with tangerine oil, scallions and chilli. Variation of the steamed grey mullet found in Teochew restaurants/stalls. That tangerine oil tasted much like the sweet & sour sauce used I remember from steamed squids in Teochew porridge stalls which some may know as kek yew. Because the fish was chilled, the meat is a little more dense and less tender.

This was called U-yummy - fish sauce coconut kaya with ti poh (dried sole) butter on pretty good tasting home made bread which I'm not sure if they're sourdough. Lots of umami sweet saltiness from the kaya that came with a layer of smokiness from the butter. Nice and intense flavours.

That's their Fash - a hash with corn and eggs fried in fat from the grey mullet belly with Parmesan cheese. Interesting seafood-y take on the dish. Not bad.

Something called Abu鱼yu Congee. Fish porridge made with fish bone broth with aburi-ed fish. Don't know what fish it was. Came with some XO sauce on the side. Flavour was light and pleasant with a bit of sweetness. I liked it more than I thought I would.

Tobimisu - tiramisu with tobiko. One can only taste the tobiko if it's eaten with those on top of the tiramisu. Otherwise, the amount of roe folded into the mascarpone cheese was sufficient just to add popping texture and little else. Flavour's not as weird as it might sound. Has alcohol.

This was the Fish Fan - a flan made with fish sauce and other secret ingredients which the chef shared and I forgot. Lol. Eggy and umami. That sauce tasted just like the glaze used in the fish satay snacks that used to be popular back in the 80s I think. 😲

Les Canons, IOI Central Boulevard Towers

Les Canons (#01-07, IOI Central Boulevard Towers, 2 Central Boulevard, tel : +65 8926 0726) by the il Lido Group is the 3rd bouillon styled restaurant that's open up lately together with Bouillon Gavroche and Les Ducs.

House lemonade was fizzy, has some mint and infused with maybe elderflower? Thought it tasted like elderflower.

Tartare de boeuf was not much tangy and didn't have much in the way of flavouring. Not one of the well flavoured ones around. The bread was very hard. Will not get again.

Pan fried foie gras on pain perdu. Nice. Thought I tasted orange in the sauce.

Pretty good tasting crevette Nantua - prawn bisque-esque sauce over mash and some meaty real prawns. Comfort food that's good enough to come back for. 👍🏼

Had a steak au poivre. Smallish Angus sirloin.

Fries were pretty good. Steak did not have much taste and very little salt. The meat was mostly dependent on the pepper sauce for flavour. Was more medium than medium rare that we asked for. Sauce was quite creamy and peppery.

Mashed potatoes was creamy, flavoured with browned butter. Nice.

I like the mousse from Les Ducs better. Tasted more like dark chocolate compared to his one which seemed to have much more milk in it. Not that it's bad. Love that creme Chantilly.

Nicely done thin apple tarte. Was served hot. Love the caramel on creme Chantilly on the side.

Coffee's smoky, bitter and nice.