{"id":13683,"date":"2019-11-10T02:31:56","date_gmt":"2019-11-09T18:31:56","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=13683"},"modified":"2019-11-10T02:31:59","modified_gmt":"2019-11-09T18:31:59","slug":"gake-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/gake-singapore\/","title":{"rendered":"Gake, Singapore"},"content":{"rendered":"\n

Gake is the perfect restaurant. \nIt is located opposite a MRT station (Clarke Quay).  The restaurant is not too large, which means\nit never gets too noisy.  The cuisine is\nexquisite.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The first rate cuisine is conceived and prepared by the\nunparalleled Chef Angus Chow, who was named Chef of the Year at the 18th World\nGourmet Summit Awards of Excellence. \nBesides that coveted honour, he has also been bestowed with several\nother accolades.  Since graduating from\nAt-Sunrice Global Chef Academy , he has further honed his craft at some of the\ntop restaurants, from where his loyal fans have followed him to Gake. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Trio Of\nSeasonal Otoshi<\/strong><\/p>\n\n\n\n

Smoked\nquail egg with Avruga caviar<\/em><\/p>\n\n\n\n

Mille-feuille\nof potato with truffle ragu <\/em><\/p>\n\n\n\n

Ankimo\nwith ponzu gelee<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

With these 3 appetisers, you start with the quail egg, move on to\nthe mille-feuille and end with the ankimo.  \nThe mille-feuille was just a cream bomb! \nIt was so creamy.  I thoroughly\nenjoyed it.  The ankimo was quite\nrefreshing.  It was a nice end and\nwhetted my appetite for more.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Otsukuri<\/strong><\/p>\n\n\n\n

5 kinds of\nseasonal sashimi<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The sashimi was cold and delicious. <\/p>\n\n\n\n

Signature\n“Charcoal” Karaage<\/strong><\/p>\n\n\n\n

“Charcoal\nbatter” fried spiced chicken with Tobiko mayonnaise<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The batter is really crispy while the chicken is verrrry\njuicy.  Quite remarkable.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Braised\ndaikon with duck foie gras or <\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I really liked this one. \nThe umami of the foie gras paired really well with the sweetness of the\nvraised daikon.  I also liked that the\ndaikon and foie gras had different textures.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Uni +\nshirako<\/em><\/p>\n\n\n\n

I really, really liked this one!. This was a umami bomb—- every\ncomponent was a variation of umami.  It\nwas also very high class and the simplicity of the presentation  only further highlighted this point.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Highly recommend to pair the foie gras or uni with Joukigen\nKarakuchi sake ($78 for 600ml). <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Yaki-mono<\/strong><\/p>\n\n\n\n

Kulbarra\nbarramundi with butter ponzu & orange marmalade or<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Hokkaido\nscallop butter yaki<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The butter in both of the dishes really comes through.\u00a0 Who can resist butter?\u00a0 Butter makes everything more delicious!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Highly recommend to pair both of the above with Koshino Kanbai ($38\nfor 300 ml).  This is a hot sake abut you\ncan have it cold too.  I recommend cold.<\/p>\n\n\n\n

Main<\/strong><\/p>\n\n\n\n

Awabi\nsomen with shallot emulsion<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This noodle has got a rainbow of flavours– sweet, sour, spicy,\nsavoury, everything!  They are all there!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Osui-mono<\/strong><\/p>\n\n\n\n

Asari miso\njiru with wakame<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dessert Of\nThe Day<\/strong><\/p>\n\n\n\n

Signature\norange cake with yuzu sorbet <\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

50 shades of citrus.<\/p>\n\n\n\n

The low key minimalist decor reflects the unflashy quality\ncuisine.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This is an all-rounder quality restaurant.<\/p>\n\n\n\n

Gake<\/strong><\/p>\n\n\n\n

36 Carpenter St, #01-01, Singapore 059915<\/p>\n\n\n\n

Tel: +65 6781 3603<\/p>\n","protected":false},"excerpt":{"rendered":"

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. Highly recommend to pair the foie gras or uni with Joukigen Karakuchi sake ($78 for 600ml). Yaki-mono Kulbarra barramundi with butter ponzu & orange marmalade or Hokkaido scallop butter yaki The butter in both of the dishes really comes through.\u00a0 Who can resist butter?\u00a0 Butter makes everything more delicious! Highly recommend to pair both of the above with Koshino Kanbai ($38 for 300 ml).  This is a hot sake abut you can have it cold too.  I recommend cold. Main Awabi somen with shallot emulsion This noodle has got a rainbow of flavours– sweet, sour, spicy, savoury, everything!  They are all there! Osui-mono Asari miso jiru with wakame Dessert Of The Day Signature orange cake with yuzu sorbet 50 shades of citrus. The low key minimalist decor reflects the unflashy quality cuisine. This is an all-rounder quality restaurant. Gake 36 Carpenter St, #01-01, Singapore 059915 Tel: +65 6781 3603<\/p>\n","protected":false},"author":1,"featured_media":13701,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26,410],"tags":[],"class_list":["post-13683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-singapore-restaurants"],"yoast_head":"\nGake, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/gake-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gake, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"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. Highly recommend to pair the foie gras or uni with Joukigen Karakuchi sake ($78 for 600ml). Yaki-mono Kulbarra barramundi with butter ponzu & orange marmalade or Hokkaido scallop butter yaki The butter in both of the dishes really comes through.\u00a0 Who can resist butter?\u00a0 Butter makes everything more delicious! Highly recommend to pair both of the above with Koshino Kanbai ($38 for 300 ml).  This is a hot sake abut you can have it cold too.  I recommend cold. Main Awabi somen with shallot emulsion This noodle has got a rainbow of flavours– sweet, sour, spicy, savoury, everything!  They are all there! Osui-mono Asari miso jiru with wakame Dessert Of The Day Signature orange cake with yuzu sorbet 50 shades of citrus. The low key minimalist decor reflects the unflashy quality cuisine. This is an all-rounder quality restaurant. Gake 36 Carpenter St, #01-01, Singapore 059915 Tel: +65 6781 3603\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/gake-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-09T18:31:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-11-09T18:31:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/11\/20191023-Gake-Singapore_00073.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1350\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/gake-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/gake-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Gake, Singapore\",\"datePublished\":\"2019-11-09T18:31:56+00:00\",\"dateModified\":\"2019-11-09T18:31:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/gake-singapore\\\/\"},\"wordCount\":446,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/gake-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/20191023-Gake-Singapore_00073.jpg\",\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/gake-singapore\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/gake-singapore\\\/\",\"name\":\"Gake, Singapore - 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Luxe Food & Travel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/travelrestauranthotel.com\/blog\/gake-singapore\/","og_locale":"en_US","og_type":"article","og_title":"Gake, Singapore - Luxe Food & Travel","og_description":"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. Highly recommend to pair the foie gras or uni with Joukigen Karakuchi sake ($78 for 600ml). Yaki-mono Kulbarra barramundi with butter ponzu & orange marmalade or Hokkaido scallop butter yaki The butter in both of the dishes really comes through.\u00a0 Who can resist butter?\u00a0 Butter makes everything more delicious! Highly recommend to pair both of the above with Koshino Kanbai ($38 for 300 ml).  This is a hot sake abut you can have it cold too.  I recommend cold. Main Awabi somen with shallot emulsion This noodle has got a rainbow of flavours– sweet, sour, spicy, savoury, everything!  They are all there! Osui-mono Asari miso jiru with wakame Dessert Of The Day Signature orange cake with yuzu sorbet 50 shades of citrus. The low key minimalist decor reflects the unflashy quality cuisine. This is an all-rounder quality restaurant. 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