Gake, Singapore

Gake is the perfect restaurant. It is located opposite a MRT station (Clarke Quay). The restaurant is not too large, which means it never gets too noisy. The cuisine is exquisite.

The first rate cuisine is conceived and prepared by the unparalleled Chef Angus Chow, who was named Chef of the Year at the 18th World Gourmet Summit Awards of Excellence. Besides that coveted honour, he has also been bestowed with several other accolades. Since graduating from At-Sunrice Global Chef Academy , he has further honed his craft at some of the top restaurants, from where his loyal fans have followed him to Gake.

Trio Of Seasonal Otoshi

Smoked quail egg with Avruga caviar

Mille-feuille of potato with truffle ragu

Ankimo with ponzu gelee

With these 3 appetisers, you start with the quail egg, move on to the mille-feuille and end with the ankimo. The mille-feuille was just a cream bomb! It was so creamy. I thoroughly enjoyed it. The ankimo was quite refreshing. It was a nice end and whetted my appetite for more.

Otsukuri

5 kinds of seasonal sashimi

The sashimi was cold and delicious.

Signature “Charcoal” Karaage

“Charcoal batter” fried spiced chicken with Tobiko mayonnaise

The batter is really crispy while the chicken is verrrry juicy. Quite remarkable.

Braised daikon with duck foie gras or

I really liked this one. The umami of the foie gras paired really well with the sweetness of the vraised daikon. I also liked that the daikon and foie gras had different textures.

Uni + shirako

I really, really liked this one!. This was a umami bomb—- every component was a variation of umami. It was also very high class and the simplicity of the presentation only further highlighted this point.