Innovative Tapas + Award-winning Sake @ Umami10, Singapore
Located along Telok Ayer Street, Umami 10, is a luxe izakaya offering modern European-Japanese tapas.
Why “modern”? Because the chef-owner, Chef Mark Tay has over a decade’s of experience in the kitchen’s of French, Italian and Japanese restaurants. The dishes he created are a reflection of his life’s stories and incorporates these various cuisines.
The menu is extremely discerning: there are only about 40 dishes, separated into Cold Tapas, Hot Tapas and desserts.
Halloumi Tempura
Savoury halloumi complemented by a sweet, marmalade type of sauce. What’s not to like?
Gold Charcoal Karaage
Chicken, charcoal powder, gold spray
The gold charcoal karaage are quite wondrous. These charcoal-black crispy bites are still crispy even when left out in the counter, in the cold, after some time. I heard that gold is anti-oxidant so the gold flakes must be good for you. The karaage is really tender and juicy inside.
Soft Shell Prawn Tempura
Air-flown glass prawn
Instead of the usual panko crust, the Soft-shell Prawn Tempura, as envisioned by Chef Mark Tay, uses a slightly breadier crust. The prawn is also flecked with seaweed for that sea-salty flavour.
Chilled Kailan
HK Kailan, nama wasabi, fried garlic
Simple but amazing! It is a chilled tapas so it is refreshing. The sauce and flavours are all very delicate and light.
Asari Clams
Yuzu, clams, cream, san marzano
The Asari Clams are made using yuzu, cream and San Marzano tomatoes. It is creamy yet there is still brightness and acidity, thanks to the tomatoes.
Cavolfiore Con Prosciutto
Cauliflower, parma ham, italian parsley
Savoury ham + sauteed cauliflower = a light tapas great for pairing with sake.
Truffle Pitan Tofu
Century egg sauce, ikura, snow crab, truffle oil
Another show-stopping tapas. It is multi-layered —- it has the the creamy umami of the century egg yolk,the refreshing oceanic taste of the snow crab and the ikura adds another dimension of umami.
Premium Hyogo Oyster with Uni and Ikura
It may be the fattest oyster I have seen or tasted.
Scallops Carpaccio
Mango salsa, truffle caviar, basil caviar, sea asparagus
Firstly, the presentation was beautiful. The white scallops formed a bed on which delicate edible flowers rested. The neutral scallops also took up the savouriness and umami of the caviar well. The piece de resistance was the mango salsa. It added sweetness and acidity to balance the protein, savouriness and umami. The sea asparagus adds a welcomed crunch too.
Tsukune
Chicken patty, egg yolk, walnuts
Light chicken patty with crunch walnuts in sweet sauce balanced by the umami of the yolk. Simple but genius.
Yuzu Sorbet with Crispy Iberico
Iberico pork, yuzu sorbet, shiso leaf
A refreshing pick-me-up. Like Chef Mark Tay says, his dishes can be enjoyed in any order. Though I had this sorbet as a dessert, it can work as a great mid-meal palate cleanser too.
Pick-me-up
House-made three-liqueur tiramisu
This may be the best tiramisu I have had anywhere in the world. It feels like the work of a Japanese master chef —– very refined and subtle.
Ishichi Junmai Ginjo Asahi
Okayama | RPR: 55% | ABV: 15% | SMV: ± 0
I highly recommend the Ishichi Junmai to pair with the various tapas. It is an award-winning sake and deservedly so. It is refined and smooth, and holds its own against any wine/ liqueur/ alcohol anywhere. In fact, this sake was one of the highlights of my evening.
All the tapas/ desserts tried are extremely competent. Nevertheless, I have a few favorites.
Highly recommended:
Chilled Kailan
Truffle Pitan Tofu
Recommended:
Tsukune
Pick-me-up
Ishichi Junmai Ginjo Asahi
Special mention:
Gold Charcoal Karaage
Premium Hyogo Oyster
Yuzu Sorbet
Isn’t that just about every dish tried?
Umami 10
163 Telok Ayer St, Singapore 068616
Tel: 6513 5789
