Tag Archives: Suntec City

Oushin Japanese Steakhouse @ Suntec City

“From Farm to Mouth”, that’s the idea behind Chef Fukushima’s theory to culinary. Drawing his inspirations from his Japanese roots, the Chef was also trained in Tokyo and further his exploration of “fine cuisine” while working for one of the top restaurants in Paris.

Cuts of Beef

Oushin today boast a whole range of meats selected exclusively by their team of professionals in Japan.

Iwate-Gyu – Iwate beef is from IWATE Prefecture, located north of Japan. Iwate faces the Pacific Ocean to the east and on the west is generally formed by the highest points of the Ou Mountains. They grow up in a relaxed environment amidst the great outdoors, grazing on highland pastures that are not treated with agricultural chemicals. Cattles’ feed are rice straw of IWATE JUNJYOU MAI. Under strict control of the monitoring system, they yield a healthy beef with high – quality protein and Omega 3 interspersed fats created the juicy melting texture that blow you away.

Omi-Gyu – (THE EMPEROR’S MEAT) “We keep quality and flavour of Omi Beef along with passion and selfless efforts of our forefathers in the past 400 years during the “Edo” era of Japan.” Said the ranch owners. Omi beef is one of the three most famous type of Japanese Wagyu (Omi, Kobe and Matsuzaka). It was served to the Japanese Emperor as the initial official Japanese Wagyu. Up to this day, Omi beef is the official beef of the Japanese Imperial Household. Each paddock keeps only 2 cattle in order to provide them with a companion and a spacious and stress free environment. Besides, the nature of Shiga Prefecture has contributed the most desirable, unpolluted, tranquil environment and the clear, clean water from the Mother Lake Biwa to raise the cattle. Those are the reasons why Omi Beef is so different from other Wagyu. amous type of Japanese Wagyu (Omi, Kobe and Matsuzaka). amous type of Japanese Wagyu (Omi, Kobe and Matsuzaka).

It was served to the Japanese Emperor as the initial official Japanese Wagyu. Up to this day, Omi beef is the official beef of the Japanese Imperial Household.

U.S Fillet Mignon

Iwate Beef Consumme (Pour 4)

Apart from the specialty beef dishes, Chef Fukushima’s menu also includes one of his signature Pork Belly that is carefully cooked for 48hours before grilling, giving it a tender and mouth-watering flavour.

48hrs Pork Belly 2

If that is not enough to tickle you fine palate, Chef Fukushima also flew in top quality Japanese Charcoal with Sakura (Cherry Blossom) Wood Chips from Japan, The MIBRASA® charcoal oven in layman’s term is the hottest indoor barbeque ever. It is the combination of a charcoal grill and an oven, when closed, ensures none of the natural moisture escapes from the food cooked in it while bringing out a unique taste. Being the hottest toy in town, MIBRASA® charcoal ovens will be grilling steak at more than 900 degrees!!

All in all, it is an experience worth to keep!

*Hint! A great place to bring your other half for a good meal!

CONTACT:

3 Temasek Boulevard, Suntec City Mall,#02-391/392, Singapore 038983 (Suntec Convention Centre) Tel:6884 4805

OPENING HOURS:

Monday – Sunday: Lunch 11:30 a.m. to 3:00 p.m.

Dinner 6:00 p.m. to 10:00p.m.

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Weekends hangout – Annam Vietnamese Cuisine

Hi mates, sorry if i’ve gone MIA for a couple of days, i was really busy with the Audi Fashion Festival that’s happening in Singapore on the 15th- 19th May 2013.

By the way, despite my hectic schedule, i took some time off to visit Annam Vietnamese Restaurant at Shaw Centre, a collaboration between the Les Amis Group and Chef Nam.

nam-quoc-nguyen

It was like coming back home for me, especially so when i was an ex-employee of the Les Amis Group. The kind welcome, blessings and hospitality greeted me at the very moment i was strolling along the stretch of restaurants by the group.

I remember, back in 2011, when i was still working for the Les Amis Group as a Sommelier, we saw how Chef Nam and his team set-up a quaint little restaurant in between the then, La Strada, now Caveau Wine+Bar and Bistro du Vin, the knocking and drilling to the setting-up of the wine list and menu, today Annam, or more would recognise NamNam Noodle Bar, a sister company (more casual) in the city is one of the many household names in the food and beverage industry.

Enough of talking, lets get down into the food. After looking through the Menu, i decided on the Fried Catfish with Turmeric, Galangal, Dill, Vermicelli ($18), as explained by Chef Nam, a common Hanoi dish with a twist. In Hanoi, apparently more oil is used and the dish could present itself as a much oiler cuisine, but due to the local’s palate and our need to be “healthy” (supposedly), Chef Nam decided to use a less oily approach to the dish. On top that, instead of the pan-seared fish, Chef Nam, understands that the local prefers something crispier, thus, the Catfish is battered and fried to golden brown. I would say that if you’re in for some colour, texture. flavour and presentation, this dish wins your heart! A very healthy dish indeed, the finely chopped-vegetables reminds you of the hardwork and patience, the presentation tells you how much attention and sincerity goes into this dish. Costing just $18, i feel that it is indeed a wallet-friendly and affordable price i’ll pay.

judging from the impression, the whole dish feels like the “Lei Cha”, a traditional Hakka dish popular amongst the Chinese in Mainland China or more commonly seen in the Southern China. Just only that Chef nam uses noodles instead of rice and adds-on the fish and crackers.

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Ending off my meal, i was treated to my favourite Vietnamese coffee that i used to order every other day when i was working with the Group, i can’t imagine that the mangeress still remembers that i love it so much!

All in all, i feel that Chef Nam has got it right, there’s a reason why he is so well celebrated in the Industry and people respect him for who he is. As a restauranteur, I personally do!

A good chat with the Director of Restaurant, Royston Soo and Chef Nam himself over meal was indeed memorable, i wish i was right back working with the group. People who are humble, who are real and take actions seriously.

Thank you Chef and your team! You have wow-ed me again!

Oh! By the way, i heard from Chef Nam that “NamNam Noodle Bar” will be opening their 3rd outlet in Suntec City soon! A much bigger space as compared to the current two at Wheelock and Raffles City respectively, so stay tune!

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Annam-Exterior

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Annam Vietnamese Cuisine

1 Scotts Road,
Shaw Centre #02-11 Singapore 228208
T: 6735 6656 F: 6735 6676
Lunch: 12 p.m. to 2.30 p.m. (Last order)
Dinner: 6.30 p.m. to 9.30 p.m. (Last order)

NamNam Noodle Bar

Raffles City

252 North Bridge Road, #B1-46/47,
Raffles City Shopping Centre, Singapore 179103
t: 6336 0500

Wheelock Place

501 Orchard Road #B2-02,
Wheelock Place, Singapore 238880
t: 6735 1488