Cho Omakase – Singapore

It’s always great to be home and catching up with friends. Trying new places is one of the fun things to do back home too. It’s hasn’t been a year since I was last back in Singapore, but there’s been so many new restaurants, delicious food, new streets to explore, always fun! Here we are at Cho Omakase.

“Omakase” – chef’s choice. Where the dishes are served degustation style without a pre-set menu. You will notify the chef on your food preferences (allergies etc…) and he will prepare the food according to what’s available on the day.


Starter (From right) – fresh salmon roe, fish liver, fresh ginko nuts

This is the starter served up to us. From the right, fresh salmon roe with a light grating of lemon zest. This is a wonderful way to enjoy salmon roe. I don’t think I’ve quite experience eating a little bowl of salmon roe just like that. Fresh salmon roe is great, each pops in your mouth and is fun, does not have that fishy after taste, and isn’t overly salty. This is quite the experience.

Next up, fish liver. Now, I would never in my life imagine eating fish liver. But here it is! Fish liver! I was told that it has been shaped into a little tube before slicing and served with sauce and garnish, so it does look really pleasant and not quite what I’ve imagined it to be. It is good! It has a soft texture, quite like fish-flavoured luncheon meat perhaps? Quite surprisingly pleasant!


Sashimi  and edible flowers

One of the best ways to enjoy Omakase is to sit at the counter, and have each of the sashimi or sushi served up as you consume. A wonderful article by Silver Kris will give you an idea what to expect for an experience like this.

We started off with sashimi. This is served from the lightest flavours to heavier, more full bodied/stronger tasting sashimi.

Our dish arrived with beautiful edible fresh flowers. The chef showed us the method to “freshen up” our soy sauce by putting pretty little flowers and petals into it to enhance the flavours of the soy sauce. Fresh wasabi is served on the side and we do not put wasabi in the soy sauce, instead a little pinch is placed on the sashimi before dipping in soy sauce.

Fresh wasabi is wonderful. It is grated Japanese horseradish, and does not have the sharp and uncomfortable nasal-clearing sensation like those from the little sachets.



More fresh sashimi!

We continued with our sashimi course with more deliciousness.



Pretty! Melty piece of ootoro was just spectacular. Loving the neat square.




If you’ve never had fresh uni (sea urchin), this spiky little specialty, it doesn’t look like you’ve been missing out on anything until you’ve tried it. Usually served with seaweed sheets, here it is fresh and reminiscing of the ocean.



This clam soup is incredibly light. Clams are cooked in a prepared dashi stock and served. The meat is tender and soup is tasty.




Interesting dish, pretty to look at, and shared by the 3 of us. Chef Chong pulled the meat off the bones and served it up to us for this dish. We were warned to be careful of pinbones. This is quite good! The white meat is soft and not dry, enjoyed with a squeeze of lemon and grated daikon.




Next up was the meat course. Loving the dishes! At this stage we have gone through quite a few pieces of sashimi, and lots of other dishes, but this was so good! Duck was well prepared, the mutton was well seasoned and tender, that wagyu beef was incredible! It was a tender piece of grilled beef, and a cube of fat stacked on each other. The fat melts away in your mouth and is bursting with flavour.



Tiny dish, just the perfect size. Chef Chong explained that well prepared unagi (eel) is flat across the top and does not have a dent down the middle. This is a really perfect little mouthful indeed.



Cho Omakase’s Tiramisu

What’s so special about this Tiramisu you may ask, as did I as well. Was going to say no to dessert (honestly, who says no to dessert?!) That would have been really silly of me. This tiramisu is quite interesting! The is a matcha + cookie cream base, chocolate cookie soil, and a little scoop of yuzu sorbet! And it is served in the prettiest glass.

Everything worked wonderfully well together, I almost didn’t notice the matcha in the cream which would have been really silly of me. Great recommendation. I wouldn’t mind a large bowl of that yuzu sorbet in the middle of summer that’s for sure. Like, right now!


Umeshu made in-house


During dinner, I have been entertained by new and wonderful knowledge about Umeshu – plum wine. One of my better favourite alcoholic beverages. Here at Cho Omakase, Umeshu is made in-house. Fresh plum is prepared individually and left to soak and age in sake for at least 6-9 months before being served. Each of these jars has been pre-purchased by regulars.

Also during this meal, I had the greatest opportunity to try out  the Dassai 23. I’ve tried the Dassai 50 at Masuya back in Sydney, but this Dassai 23? Quite good indeed! Thank you to the lovely guest seated next to us to give me a shot of it to try.

It was such a wonderful evening. Thank you Edi for the experience and Chef Chong for the great meal!