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
'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
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