Tradition Meets Avant-Garde @ Ammakase, Singapore
Embarking on a gastronomic voyage tracing the picturesque coastlines of India, Ammakase unveils an extraordinary culinary narrative. This unique neo-Indian culinary experience meticulously assembles the gastronomic gems derived from the time-honored recipes of mothers hailing from diverse states along the coastal stretches of India and Sri Lanka. The mastermind orchestrating this fusion symphony is none other than our esteemed Executive Chef Abhijit Saha, whose culinary prowess seamlessly weaves these regional treasures with avant-garde international techniques.
Intriguingly, the genesis of Ammakase is rooted in the essence of Omakase, a Japanese dining philosophy where patrons entrust the chef to curate an individualized culinary journey. At Ammakase, this concept is not only embraced but embellished with a lavish touch of Indian opulence, inviting discerning diners to revel in the grandeur of “Omakase” within the realm of Indian culinary excellence.
Beyond the ordinary lies the core philosophy of Ammakase—an unwavering commitment to redefine the landscape of Indian cuisine. The mission is ambitious: to transcend the boundaries of familiarity and elevate the beloved flavors of India to uncharted heights. The result is a dining experience that transcends the conventional, inviting patrons to savor a culinary tapestry that is both indulgent and intellectually provocative.
Ammakase’s dedication to sustainability takes form in the innovative Farm to Fork program. By establishing close collaborations with local farms, the restaurant ensures a menu that resonates with seasonal and locally sourced ingredients. This not only guarantees freshness and traceability but also minimizes environmental impact through the reduction of transportation. In championing local agriculture, Ammakase not only provides a culinary journey but also contributes to the resilience of regional farming communities.
As patrons embark on an experiential fine-dining sojourn at Ammakase, their senses are artfully titillated, and taste palates ignited. The intersection of culinary excellence, innovative spirit, and sustainability weaves a narrative that not only enriches the gastronomic landscape but also fosters a symbiotic relationship with the communities it serves. In essence, Ammakase becomes a haven where culinary artistry meets conscientious dining, transcending expectations and leaving an indelible mark on the discerning palates of those who partake in its offerings.
Indulgence Lunch Menu
Chicken Ghee & Masala Vada
Coconut chutney
The Chicken Ghee was a revelation of succulence and taste. Each tender piece was bathed in a rich ghee-infused gravy that exuded aromatic spices, creating a harmonious dance on the palate. The robust flavors of the chicken were expertly complemented by the subtle notes of ghee, resulting in a dish that left a lasting impression.
The Masala Vada, a crispy and golden delight, was a textural marvel. The outer layer boasted a perfect crunch, giving way to a well-seasoned and flavorful core. The medley of spices was intricately balanced, showcasing the chef’s expertise in crafting a dish that marries tradition with innovation.
To elevate the experience further, the Coconut Chutney served alongside was a refreshing contrast. Its creamy texture and hint of coconut sweetness provided a delightful counterpoint to the bold and savory profiles of the main dishes. The chutney acted as the perfect companion, enhancing the overall dining experience.
Sri Lankan Curried Prawn & Scallop Soup
Saffron, assorted traditional curry powder, green chilli, ginger, cilantro & lime
From the first spoonful, the soup unveiled a symphony of spices, with saffron, assorted traditional curry powder, green chili, and ginger weaving together in a dance of complexity. The prawns and scallops, delicately cooked, absorbed the rich flavors, presenting a harmonious marriage of seafood and aromatic spices.
The infusion of cilantro imparted a refreshing herbaceous note, elevating the dish with its bright and fragrant undertones. The lime, a citrusy punctuation, added a zesty kick that cut through the richness of the broth, creating a delightful balance. The aroma alone was enough to whet the appetite, promising a journey through the diverse and nuanced world of Sri Lankan cuisine.
What sets this dish apart is the careful balance struck between the bold, traditional flavors and the subtle, nuanced notes. The chef’s mastery in blending these elements results in a soup that is not just a dish but a gastronomic experience.
Grilled Pacific Rock Lobster
Bengali Mustard Sauce
From the first glance, the presentation was a visual feast. The lobster, expertly grilled to perfection, showcased a tantalizing char that hinted at the culinary journey awaiting. The aroma of the sea lingered, promising a taste of the ocean’s bounty.
The star of the show, the Grilled Pacific Rock Lobster, unveiled a succulence that was simply unparalleled. Each bite revealed a delicate balance between smokiness from the grill and the natural sweetness inherent in the lobster meat. The texture was divine—juicy and tender, a testament to the chef’s mastery in seafood preparation.
What elevated the dish to extraordinary heights was the Bengali Mustard Sauce. A fusion of piquancy and creaminess, the sauce draped the lobster in a flavorful embrace. The Bengali mustard, with its distinct kick, complemented the lobster’s richness, creating a marriage of tastes that danced on the taste buds.
The genius of this dish lies not only in the impeccable execution but also in the thoughtful pairing of flavors. The Bengali Mustard Sauce adds a cultural twist to the coastal indulgence, infusing the dish with a unique identity that sets it apart.
Pan Seared Garam Masala Duck
Smoked aubergine & cranberry chutney
The presentation was a visual delight, with the duck exquisitely pan-seared to perfection. Each slice revealed a perfect balance of crispy skin and succulent, flavorful meat. The aroma of garam masala wafted through the air, setting the stage for a sensory journey into the heart of Indian-inspired gastronomy.
The integration of garam masala infused the duck with a symphony of spices that danced on the palate. The warm and aromatic blend, expertly seared into the tender meat, created a harmonious marriage of bold flavors. It was a culinary ode to spice, demonstrating the chef’s mastery in balancing complexity with finesse.
The accompaniment of smoked aubergine and cranberry chutney added an extra layer of sophistication. The smokiness of the aubergine complemented the richness of the duck, while the cranberry chutney contributed a sweet and tangy note that cut through the savory profile. Each bite was a delightful interplay of textures and tastes.
What sets this dish apart is its ability to marry tradition with innovation. The classic flavors of garam masala, expertly applied to duck, were enhanced by the contemporary twist of smoked aubergine and cranberry chutney. The result is a culinary creation that pays homage to the roots of Indian cuisine while embracing modern culinary sensibilities.
Laal Maas Style Signature Venison Bryani
Dal Makhani & Beet Raita
The Laal Maas-inspired Venison Biryani was a true revelation. Each grain of rice bore the aromatic imprint of the signature spice blend, creating a rich tapestry of flavors that unfolded with each forkful. The succulent venison, slow-cooked to perfection, melted in the mouth, releasing a burst of intense spices reminiscent of the iconic Laal Maas. The biryani was a testament to the chef’s commitment to authenticity and culinary excellence.
The side of Dal Makhani added a comforting touch to the ensemble. Creamy and velvety, the lentils were slow-cooked to perfection, infusing the dish with a hearty richness. The interplay of spices in the dal complemented the bold flavors of the biryani, creating a seamless union that satisfied both the senses and the soul.
A delightful surprise came in the form of Beet Raita—a vibrant and refreshing companion that elevated the dining experience. The earthy sweetness of the beets harmonized with the cooling effect of the raita, offering a delightful contrast to the bold and robust flavors of the biryani and dal.
The presentation was a feast for the eyes, with vibrant hues and enticing aromas that hinted at the gastronomic adventure awaiting. The attention to detail in every element of the dish reflected a dedication to culinary artistry.
Caramelized Rasgulla & Mishti Doi Brulee
Spun sugar & berries
The first glance at the dessert was captivating, a visually stunning creation that hinted at the culinary artistry within. The Caramelized Rasgulla, an inventive twist on a classic, showcased the chef’s ingenuity. Each rasgulla was delicately caramelized, adding a luscious sweetness that harmonized beautifully with the Mishti Doi Brulee.
The infusion of traditional Mishti Doi flavors brought a nostalgic touch, blending seamlessly with the contemporary technique of brulee. It was a dance of textures and temperatures that delighted the palate.
The addition of spun sugar added an ethereal quality to the dessert, contributing a delicate crunch that contrasted with the creamy richness of the brulee and the softness of the rasgulla. The berries, a burst of freshness, provided a fruity counterpoint that elevated the dessert’s complexity.
Beyond its visual and textural appeal, what made this dessert truly outstanding was its ability to reimagine traditional Indian sweets in a contemporary context. The fusion of familiar flavors with innovative techniques showcased a thoughtful approach to dessert creation, demonstrating a commitment to both tradition and culinary evolution.
Ammakase
One Raffles Pl, #04-48, Singapore 048616
Tel: 8948 6071
