{"id":16072,"date":"2022-08-25T23:42:00","date_gmt":"2022-08-25T15:42:00","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=16072"},"modified":"2022-09-05T23:44:59","modified_gmt":"2022-09-05T15:44:59","slug":"umami10-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/umami10-singapore\/","title":{"rendered":"Innovative Tapas + Award-winning Sake @ Umami10, Singapore"},"content":{"rendered":"\n

Located along Telok Ayer Street, Umami 10, is a luxe izakaya<\/em> offering modern European-Japanese tapas. <\/p>\n\n\n\n

Why “modern”?  Because the chef-owner, Chef Mark Tay has over a decade\u2019s of experience in the kitchen\u2019s of French, Italian and Japanese restaurants.  The dishes he created are a reflection of his life\u2019s stories and incorporates these various cuisines. <\/p>\n\n\n\n

The menu is extremely discerning: there are only about 40 dishes, separated into Cold Tapas, Hot Tapas and desserts. <\/p>\n\n\n\n

Halloumi Tempura<\/strong><\/p>\n\n\n\n

Savoury halloumi complemented by a sweet, marmalade type of sauce.  What\u2019s not to like?<\/p>\n\n\n\n

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

Gold Charcoal Karaage<\/strong><\/p>\n\n\n\n

Chicken, charcoal powder, gold spray<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

Soft Shell Prawn Tempura<\/strong><\/p>\n\n\n\n

Air-flown glass prawn<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

Chilled Kailan<\/strong><\/p>\n\n\n\n

HK Kailan, nama wasabi, fried garlic<\/em><\/p>\n\n\n\n

Simple but amazing!  It is a chilled tapas so it is refreshing.  The sauce and flavours are all very delicate and light. <\/p>\n\n\n\n

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

Asari Clams<\/strong><\/p>\n\n\n\n

Yuzu, clams, cream, san marzano<\/em><\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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

Cavolfiore Con Prosciutto<\/strong><\/p>\n\n\n\n

Cauliflower, parma ham, italian parsley<\/em><\/p>\n\n\n\n

Savoury ham + sauteed cauliflower = a light tapas great for pairing with sake.<\/p>\n\n\n\n

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

Truffle Pitan Tofu<\/strong><\/p>\n\n\n\n

Century egg sauce, ikura, snow crab, truffle oil<\/em><\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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

Premium Hyogo Oyster with Uni and Ikura<\/strong><\/p>\n\n\n\n

It may be the fattest oyster I have seen or tasted. <\/p>\n\n\n\n

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

Scallops Carpaccio<\/strong><\/p>\n\n\n\n

Mango salsa, truffle caviar, basil caviar, sea asparagus<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

Tsukune<\/strong><\/p>\n\n\n\n

Chicken patty, egg yolk, walnuts<\/em><\/p>\n\n\n\n

Light chicken patty with crunch walnuts in sweet sauce balanced by the umami of the yolk.  Simple but genius. <\/p>\n\n\n\n

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

Yuzu Sorbet with Crispy Iberico<\/strong><\/p>\n\n\n\n

Iberico pork, yuzu sorbet, shiso leaf<\/em><\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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

Pick-me-up<\/strong><\/p>\n\n\n\n

House-made three-liqueur tiramisu<\/em><\/p>\n\n\n\n

This may be the best tiramisu I have had anywhere in the world.  It feels like the work of a Japanese master chef \u2014– very refined and subtle.  <\/p>\n\n\n\n

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

Ishichi Junmai Ginjo Asahi<\/em><\/strong><\/p>\n\n\n\n

Okayama | RPR: 55% | ABV: 15% | SMV: \u00b1 0<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

All the tapas\/ desserts tried are extremely competent.  Nevertheless, I have a few favorites.<\/p>\n\n\n\n

Highly recommended:<\/strong><\/p>\n\n\n\n

Chilled Kailan<\/p>\n\n\n\n

Truffle Pitan Tofu<\/p>\n\n\n\n

Recommended:<\/strong><\/p>\n\n\n\n

Tsukune  <\/p>\n\n\n\n

Pick-me-up<\/p>\n\n\n\n

Ishichi Junmai Ginjo Asahi<\/em><\/p>\n\n\n\n

Special mention:<\/em><\/strong><\/p>\n\n\n\n

Gold Charcoal Karaage<\/p>\n\n\n\n

Premium Hyogo Oyster<\/p>\n\n\n\n

Yuzu Sorbet<\/p>\n\n\n\n

Isn’t that just about every dish tried?<\/p>\n\n\n\n

Umami 10<\/strong><\/p>\n\n\n\n

163 Telok Ayer St, Singapore 068616<\/p>\n\n\n\n

Tel: 6513 5789<\/p>\n\n\n\n

Umami 10 | Facebook<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s of experience in the kitchen\u2019s of French, Italian and Japanese restaurants.  The dishes he created are a reflection of his life\u2019s 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\u2019s 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.\u00a0 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 \u2014– very refined and subtle.   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.  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 Umami 10 | Facebook<\/p>\n","protected":false},"author":1,"featured_media":16080,"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-16072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-singapore-restaurants"],"yoast_head":"\nInnovative Tapas + Award-winning Sake @ Umami10, 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\/umami10-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovative Tapas + Award-winning Sake @ Umami10, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"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\u2019s of experience in the kitchen\u2019s of French, Italian and Japanese restaurants.  The dishes he created are a reflection of his life\u2019s 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\u2019s 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.\u00a0 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 \u2014– very refined and subtle.   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.  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 Umami 10 | Facebook\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/umami10-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-25T15:42:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-05T15:44:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2022\/09\/20220829-Umami10-Singapore_00009-1024x768.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\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=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/umami10-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/umami10-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Innovative Tapas + Award-winning Sake @ Umami10, Singapore\",\"datePublished\":\"2022-08-25T15:42:00+00:00\",\"dateModified\":\"2022-09-05T15:44:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/umami10-singapore\\\/\"},\"wordCount\":654,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/umami10-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/09\\\/20220829-Umami10-Singapore_00009.jpg\",\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/umami10-singapore\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/umami10-singapore\\\/\",\"name\":\"Innovative Tapas + Award-winning Sake @ Umami10, Singapore - 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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.\u00a0 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 \u2014– very refined and subtle.   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.  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? 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