With new Executive Chef Keisuke Uno who has held various stints in Tokyo and other cities, the menu at Fairmont Singapore’s Mikuni has been revamped across its three distinct concepts –Sushi, Teppanyaki, and Robatayaki.
The Teppanyaki Lunch Special
The set lunches are always a bargain (?? vs their usual price) in terms of quality and quantity. You get seven courses that included two mains (a steak and a seafood), and the usual accompaniments. However Mikuni is not that cheap to start with, so be prepared to part with $100+++++ for even the set lunches.
Given that, you get some good ingredients masterfully prepared right before you.
The Australia Wagyu was cooked reasonably well. I ordered a medium rare, I would prefer the surface to be slightly more charred than this. And a bit redder in the middle. If only Chef Eric was on duty that day.
Robatayaki A La Carte
I am not fond of anything that is cooked in heavy cream and butter sauce. But this is quite a classic that could not go wrong, especially with American friends – they love scallops, they love butter, they love grills. Grilled Hokkaido Scallop in butter did not do justice to perfectly good scallops, but that’s because of my preference.
Kagashima Wagu A5 can only be served this way – lightly grilled over charcoal fire. It’s own marbling will add so much umami to the overall results that can only be better with the smokiness of the Bintotan used to grill them.
Everyone enjoyed this Japanese Corn on Cob. The sweetness of the corn was unbelievable. Serve this to your American friends and see how they are blown away by the unnatural sweetness of the corn.
The usual FAR benefits still applicable.
Mikuni at Fairmont
80 Bras Basah Rd, Fairmont Hotel 3/L, Raffles City, Singapore 189560
+65 6431 6156
Date Visited : Aug 2018