{"version":"1.0","provider_name":"Luxe Food &amp; Travel","provider_url":"https:\/\/travelrestauranthotel.com\/blog","author_name":"admin","author_url":"https:\/\/travelrestauranthotel.com\/blog\/author\/admin\/","title":"Innovative Tapas + Award-winning Sake @ Umami10, Singapore - Luxe Food &amp; Travel","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qhA8RETsFX\"><a href=\"https:\/\/travelrestauranthotel.com\/blog\/umami10-singapore\/\">Innovative Tapas + Award-winning Sake @ Umami10, Singapore<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/travelrestauranthotel.com\/blog\/umami10-singapore\/embed\/#?secret=qhA8RETsFX\" width=\"600\" height=\"338\" title=\"&#8220;Innovative Tapas + Award-winning Sake @ Umami10, Singapore&#8221; &#8212; Luxe Food &amp; Travel\" data-secret=\"qhA8RETsFX\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/travelrestauranthotel.com\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2022\/09\/20220829-Umami10-Singapore_00009-1024x768.jpg","thumbnail_width":1024,"thumbnail_height":768,"description":"Located along Telok Ayer Street, Umami 10, is a luxe izakaya offering modern European-Japanese tapas.&nbsp; Why &#8220;modern&#8221;?&nbsp; Because the chef-owner, Chef Mark Tay has over a decade\u2019s of experience in the kitchen\u2019s of French, Italian and Japanese restaurants.&nbsp; The dishes he created are a reflection of his life\u2019s stories and incorporates these various cuisines.&nbsp; The menu is extremely discerning: there are only about 40 dishes, separated into Cold Tapas, Hot Tapas and desserts.&nbsp; Halloumi Tempura Savoury halloumi complemented by a sweet, marmalade type of sauce.&nbsp; What\u2019s not to like? Gold Charcoal Karaage Chicken, charcoal powder, gold spray The gold charcoal karaage are quite wondrous.&nbsp; These charcoal-black crispy bites are still crispy even when left out in the counter, in the cold, after some time.&nbsp; I heard that gold is anti-oxidant so the gold flakes must be good for you.&nbsp; 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.\u00a0 The prawn is also flecked with seaweed for that sea-salty flavour. Chilled Kailan HK Kailan, nama wasabi, fried garlic Simple but amazing!&nbsp; It is a chilled tapas so it is refreshing.&nbsp; The sauce and flavours are all very delicate and light.&nbsp; Asari Clams Yuzu, clams, cream, san marzano The Asari Clams are made using yuzu, cream and San Marzano tomatoes.&nbsp; It is creamy yet there is still brightness and acidity, thanks to the tomatoes.&nbsp; 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.&nbsp; It is multi-layered &#8212;- 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.&nbsp; Premium Hyogo Oyster with Uni and Ikura It may be the fattest oyster I have seen or tasted.&nbsp; Scallops Carpaccio Mango salsa, truffle caviar, basil caviar, sea asparagus Firstly, the presentation was beautiful.&nbsp; The white scallops formed a bed on which delicate edible flowers rested.&nbsp; The neutral scallops also took up the savouriness and umami of the caviar well.&nbsp; The piece de resistance was the mango salsa.&nbsp; It added sweetness and acidity to balance the protein, savouriness and umami.&nbsp; 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.&nbsp; Simple but genius.&nbsp; Yuzu Sorbet with Crispy Iberico Iberico pork, yuzu sorbet, shiso leaf A refreshing pick-me-up.&nbsp; Like Chef Mark Tay says, his dishes can be enjoyed in any order.&nbsp; Though I had this sorbet as a dessert, it can work as a great mid-meal palate cleanser too.&nbsp; Pick-me-up House-made three-liqueur tiramisu This may be the best tiramisu I have had anywhere in the world.&nbsp; It feels like the work of a Japanese master chef \u2014&#8211; very refined and subtle.&nbsp;&nbsp; Ishichi Junmai Ginjo Asahi Okayama | RPR: 55% | ABV: 15% | SMV: \u00b1 0 I highly recommend the Ishichi Junmai to pair with the various tapas. It is an award-winning sake and deservedly so.&nbsp; It is refined and smooth, and holds its own against any wine\/ liqueur\/ alcohol anywhere.&nbsp; In fact, this sake was one of the highlights of my evening. All the tapas\/ desserts tried are extremely competent.&nbsp; Nevertheless, I have a few favorites. Highly recommended: Chilled Kailan Truffle Pitan Tofu Recommended: Tsukune&nbsp;&nbsp; Pick-me-up Ishichi Junmai Ginjo Asahi Special mention: Gold Charcoal Karaage Premium Hyogo Oyster Yuzu Sorbet Isn&#8217;t that just about every dish tried? Umami 10 163 Telok Ayer St, Singapore 068616 Tel: 6513 5789 Umami 10 | Facebook"}