Scrumpdillyicious: February 2026

Friday, February 27, 2026

Hiraku Omakase in Singapore: A Valentine Treat

Guided by the Japanese philosophy of Shokunin kishitsu, which emphasises the pursuit of perfection, Chef Elvis San and Chef Hexon San recognized the moment had come to create an establishment of their own, and opened Hiraku Omakase in Singapore. Their shared passion for precision and unwavering commitment to excellence is evident in every dish they create, reflecting their dedication to the art of authentic Edomae-style sushi. Arriving in Katong, an area of Singapore renowned for its charming and colourful shophouses and postcard-perfect Peranakan houses, we arrived at Hiraku for an unforgettable evening of sensational Omakase with an extraordinary Valentine's Day menu.

Hiraku Omakase in the Katong neighbourhood of Singapore

Chef Elvis San and Chef Hexon San of Hiraku

Hirame with Uni and Mozuku, is a unique Japanese seaweed from Okinawa

Chef Elvis laying out the fresh shucked Hyogo oysters

'Hyogo Oyster Love Shot' with Raw Scallop, Ikura and Uni

over a succulent Hyogo Oyster in its handsome shell

Crystal Sake cup that I selected from an assorted collection that was presented

Dassai 45 Junmai Daiginjo is a premium, polished (45%) Japanese sake made from 100% Yamadanishiki rice in Yamaguchi prefecture, and one of my favourites

Cups of hot green tea also made the omakase simply wonderful

Toro Sashimi with Shaved Foie Gras

Selection of three Premium Sashimi

Bijoufu Junmai Daijingo Shizukuhime was our second small bottle of Sake,

with a humorous bunny on the label

Heart-Shaped Uni Sashimi, a special Valentine's Day treat indeed

Lobes of Hokkaido bafun uni on crisp nori was luxurious

Steamed Abalone with Sushi Rice and Liver Sauce

The Wagyu being gently simmered in sukiyaki broth

Kagoshima A5 Wagyu Sukiyaki with ultra-premium A5 Wagyu, gently simmered in sukiyaki broth and rich Japanese egg yolk with shaved black truffle, for a sensational melt-in-your-mouth experience

Chef Elvis San presenting the selection of fish for Nigiri

The ocean’s freshest treasures directly from Toyosu Market for the ultimate Omakase experience

The first Nigiri

Prawn Nigiri with caviar

Torch-seared Nigiri

Akamai Tuna Nigiri

Binchotan charcoal lends a smoky aroma and enhances the flavour of this highly prized Bluefin Tuna

Lightly seared over binchotan charcoal lends a smoky aroma to this Aburi Nama Honmaguro Bluefin Tuna from Nagasaki, garnished with yuzu and Japanese hana flake sea salt

Osuimono with Matsutake mushrooms

Special Valentine's Dessert Tray

Sesame Iced Cream in handmade biscuit

Ibara King Melon, a prized Japanese melon and exquisitely sweet

'Shu Kurīmu', a beloved Japanese profiterole consisting of light, airy choux pastry

filled with a rich creamy filling and finished with a chocolate Valentine heart

A little ceramic fish holding a fresh rose

hikaruomakase.com

Tuesday, February 17, 2026

Chinese New Year at Yì By Jereme Leung, Raffles

Celebrating Chinese Lunar New Year at Yì by Jereme Leung at Raffles Hotel in Singapore, one of the most influential master chefs in the modern Chinese culinary movement and offering the very best in contemporary Chinese fine-dining, we were delighted to celebrate the New Year with a curated festive menu crafted to welcome a prosperous Year of the Horse, created around the idea of reunion, abundance and welcoming a fresh new year together. Indulging in luxurious seasonal highlights such as Double-boiled Spiky Sea Cucumber Soup with Wild Termite Fungus, Sea Whelk and Hokkaido Conpoy, alongside exquisitely prepared seafood including Steamed Spotted Garoupa with Bamboo Shoot and Matsutake Mushroom, as part of the 'Prestige Menu' that we selected, we embarked on chef Leung's culinary exploration that awakened the appetite and the senses, bringing a refined, contemporary approach on single-source and seasonal ingredients. Upon entering Yi, diners are greeted by an otherworldly floral tunnel entitled 'Titled Pale Garden', a modern interpretation of a Chinese secret garden, inspired by the Chinese creation mythology of Pangu, the first living being and maker of heaven and earth, which also represents chef Lueng's cuisine and alludes to how Raffles Hotel, is the quintessential heritage building in Singapore, and world-renowned luxury institution.

Entrance to Yi by Jereme Leung at Raffles Hotel

Handcrafted white petals cascade overhead at Yi, inspired by the myth of Pangu, the restaurant entrance blends cloud-like fixtures that evoke the creation of Heaven and Earth