Wednesday, March 18, 2026

Ammākase: The World's First Indian Omakase



A culinary odyssey along the coast of India, Ammākase is recognized as the world's first Indian Omakase in Singapore where Chef Robin Vik champions a refined take on Indian cuisine, using solid French techniques and ingredients from West Bengal, Gujarat and Sri Lanka. Michelin-selected, Ammākase has gained attention for its immersive, storytelling-driven degustation format and special multi course omakase-style tasting menus, rooted in a farm-to-fork philosophy, sourcing the finest seasonal ingredients, and honouring tradition, sustainability, and artistry in every dish. We arrived for an intimate 8-course dining experience with Ammākase's sake pairings curated by the in-house sommelier, where the evening unfolded slowly and thoughtfully, delivering a dining journey that’s bold, refined, and unforgettable. 



Napkin folded as a spiral swirl

 
 Indian-inspired watermelon amuse-bouche cocktail

Bottle of Thierry Fournier Réserve 
Brut Champagne

A delicious full-bodied champagne

Avocado Chaat

Smoked Quail Egg with Oscietra Caviar

Heavensake Junmai 12 Sake, is a premium private label sake made by the 
ancient Konishi Sake Brewery

A lovely sake with the highest standards of balance, purity and refinement

Crab Tart 

Chicken Galouti Toastie

The second Sake pairing

'Pearls of the Konkani Coast': Scallop with curried hollandaise, nacho pear and shaved black truffle

'Twilight in Pondicherry': Cumin-Lavender Spiced French Duck with plum 
and a rich and savoury pepper jus

Heavensake Junmai Daiginjo is a premium sake created by French champagne blender Régis Camus 
in collaboration with top Japanese brewery Dassai

A simply lovey dry, velvety-soft and smooth sake

Saffron Tides of Bengal: BBQ Turbot with a saffron sauce and coconut foam

Allepey Ember: Lobster with green mango curry, strawberry and samphire

Masuda Toyama Masuizumi Link 8 Junmai Daiginjo Sake 
is recognized for its pursuit of purity, precision, and innovative aging traditions

Gentle notes of vanilla, soft grains, and warm wood intertwine with a silky, 
measured richness that unfolds gradually

Calamansi Sorbet Palate Cleanser

Royal Feast of Awadh: Roast Lamb with hasselback potatoes, pea purée, banana shallot and ghee rice

Nanakamba Sake Singapore Edition is a limited-edition collaboration between Master Sake Sommelier Joshua Kalinan and Jack Lau, is limited run of 1,000 bottles featuring Sakanishiki rice 

A smooth and refined Sake with a crisp and refreshing finish

Blush of First Love: Strawberry Pudding, Raspberry Sorbet and Lychee Mint Granita 
with Nitro-Meringue served with a dry ice thick white fog

Sweet Memories: Chocolate Ganache Cake

Premium Kyushu Earl’s Melon known for a velvety, soft texture and a very intense fragrance

Chocolates served with 
Saunf Mithai candied fennel seeds











Tuesday, March 17, 2026

The ArtsScience Museum in Singapore

 


The ArtScience Museum in Singapore's iconic lotus-inspired building at Marina Bay Sands, is a space where art and science converge, a haven for creativity, cutting-edge innovation and the bold ideas that emerge out of unexpected connections. Since opening in 2011, the galleries have been a home for the world’s most radical thinkers, makers and shapers of the future, a multidisciplinary space that celebrates cosmology, couture, environmental justice, animation and everything in-between. The perfect port of call on a rainy day in Singapore. 

The largest private museum in Singapore, it focuses on the connections between art and science through hi-tech exhibits that push disciplinary boundaries, such as Levon Biss, widely regarded as the leading macro photographer of his generation. Working primarily with a custom-built camera system designed for extreme macro photography, Biss focuses on natural history, creating images that reveal aspects of the natural world normally invisible to the naked eye, exemplified by his extraordinary exhibition 'Insects: Microsculptures Magnified'.

Another exhibition 'TeamLab FutureWorld' is a world of art, science, magic and metaphor as seen through a collection of interactive art installations organized into two sections: City in Nature and Exploring New Frontiers. Both sections used cutting-edge science and technology to create ever-changing, evolving environments, was an invitation to have fun, to play and explore, but also to reflect on our own position relative to the natural world — a place where art, science and technology meet, realizing Leonardo da Vinci's famous maxim, "everything connects". The whole experience felt like stepping into a digital dream where art, science, and imagination collide. 

There was also 'Walk Through the Crystal Universe', a monumental, immersive and interactive artwork by teamLab, that uses points of light to create three-dimensional images in space, where we can immerse ourselves in a kaleidoscopic and multi-sensory space of colours and lights that constantly change based on individual and collective actions. Absolutely captivating and great fun indeed.


Levon Biss is widely regarded as the leading macro photographer of his generation

Levon Biss conducts his micro-photography work primarily from his dedicated studio 
in the Wiltshire 
countryside

The stunning Tortoise Beetle found in China has the most extraordinary body armour 
worthy of the finest Knight or Shogun, was created from over 8,000 individual photographs 
using a bespoke camera system and microscope

The spectacular metallic colours of this 'Iridescent Bark Mantis' from Malaysia

The Treehopper from Brazil can display an extraordinary diversity of shapes and forms
and can resemble a plant thorn, leaf or even an ant

The Orchid Cuckoo Bee from Brazil is the most spectacular of all bees in terms of 
size, colour and micro sculpture

My husband standing in the the immersive TeamLab art installation 
'City in Nature' where flowers bloom all around reminding us of the interconnectedness of all things

When a visitor moves in the space a ‘flow’ is born, and that flow creates an influence that extends far and wide - every other visitor will likewise create a flow, all coming together to create a vortex

This installation features a digitally rendered, aquatic world of underwater animals

Aerial Climbing is an interactive artwork created from horizontal bars of varying colours, 
projection, coloured light and sound. 

The Crystal Universe with its mirror floor was perfect for a taking a crazy portrait

A galaxy of hanging LEDs forms the world of teamLab’s immersive installaition Crystal Universe.
By installing LEDs in three-dimensional space, it's possible to create 
a real-time interactive, moving 3-D artwork

With mirrors on the floor and walls, the space becomes 3-dimensional
with very odd realities, such as two husbands in the same room
 





















Monday, March 16, 2026

Wakuda: Modern Japanese at Marina Bay Sands

 



A modern Japanese sushi restaurant and sake bar in Singapore's Marina Bay Sands Hotel, Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design, and art, with Michelin starred chef Tetsuya Wakuda. The beautiful space incorporates traditional Japanese Kumiki wood joinery, modern calligraphy by Jun Inoue, and open kitchen where guests can watch sushi chefs at work in front of a majestic flaming red Japanese maple tree in the garden behind. Arriving for lunch, after having enjoyed a cocktail at the open air bar on the 57th floor of the Marina Bay Sands overlooking Singapore's Gardens by the Bay, we nestled into our cozy banquette at Wakuda and looked forward to a long leisurely curated lunch beginning with a carafe of their signature Isojiman, an artisanal Junmai Ginjo that's brewed exclusively for Wakuda in Shizuoka, Japan. Beginning with four starters, that were included in the Lunch menu, we selected two entrées including Grilled Unagi with Miso Soup and white rice, and a selection of bespoke sushi plus two Hokkaido Uni Nigiri as a special treat.


Wakuda incorporates traditional Japanese Kumiki wood joinery, 
alongside soft lighting, tan leather chairs and relaxing banquettes

Signature Isojiman, an artisanal Junmai Ginjo 
that's brewed exclusively for Wakuda in Shizuoka, Japan

Delicious glass of Isojiman Junmai Ginjo 53

Savoury Egg Custard Chawanmushi with Avruga Caviar

Homemade Egg Tofu garnished with tobiko and aojiso, a tiny green shiso leaf

Mizuna Salad with tomato, shiso, seaweed crumble and shiso dressing

Spinach Goma-ae, blanched Japanese spinach squeezed into tight bundles 
and topped with nutty sesame sauce

Grilled Unagi, 
or unagi no kabayaki, is a Japanese delicacy of freshwater eel filleted, skewered, and grilled over charcoal and basted in a sweet, savoury soy-based sauce called tare

Japanese short-grain rice served with the Unagi

Lacquer Bowl of Miso Soup

Miso Soup with fresh Nori, Negi and Tofu

Sushi Lunch with Akamai Lean Tuna, Ōra King Salmon, Anago, Yellowtail,
Hirame and Ōra King Salmon Makimono

Ōra King Salmon Makimono garnished with Kaiware (yellow radish sprouts) and Tenkasu

Hokkaido Uni Sushi, one of my favourite things in life

Wakuda ‘Daifuku’ with Japanese Premium Seasonal Fruits, Adzuki, Vanilla and Amazake Gelato

The "Stone" - Chocolate Orange Cointreau Mousse with Vanilla and Hazelnut

After a lovely lunch at Wakuda, we took a 'Grab' which functions much like 'Uber'