Omakase Seasonal Lunch (5-course)
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| Engawa (flounder fin) fillet, wrapped with Japanese eggplant and topped with Mozzarella cheese and Italian anchovy butter sauce |
The first dish was delightful and comforting. There were layers of soft, smooth texture of the engawa, sweetness from the onions, juicyness from the eggplant (initially I thought it tasted like bittergourd!), topped with salty-creamy mozzarella and plenty of that wonderful tasting, anchovies butter sauce/broth. Just give me some bread to mop up the deliciousness.
Speaking of which, Monte Risaia do have its own housemade foccacia that one could order separately. Oooh, I fancy this because of its cake-like bread texture, plus it goes really well with the anchovies butter sauce.
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| housemade foccacia (not part of omakase) |
The first course was so tasty that one couldn't help but to keep on eating. The plate was polished off pretty quickly.
Next course, was lobster bisque. Now, what I didn't expect, was it to be served inside a parchment paper. So interesting!
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| Lobster Bisque with Japanese Scallop and Minced Shrimp |
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| hi there |
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| lovely Japanese Lobster Bisque |
The flavours of the Japanese Lobster Bisque was pronounced, and each bite had plenty of those sweet scallops and shrimps. Nice.
Next, was the Triple Dashi pasta dish. Lovely shiso fragrance from this dish. Sauce was a good balance of tangy and sweetness. Had enjoyed the previous version of this signature dish back in 2019, and am loving this version too!
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| Triple Dashi |
A meat dish was served for the next course. We had duck.
The texture of the Irish duck was expectedly good; firm but not tough. Must try with the plum crystal sauce. Basically horseradish, plum and there is a surprise element in it. A good kind of 'crystal' surprise that adds to overall enjoyment of the dish.
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| Irish Olive Fed Duck served with Grilled Endive paired with Balsamic Reduction and Plum Crystal Sauce |
Almost too quickly, we have reached the last course; dessert. Okinawa black sugar gelato with fresh fruits such as blueberry, raspberry and gooseberry. Berry good.
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| Fresh Fruits with Okinawa Black Sugar Gelato |
The portion was good for the omakase lunch. Do come early to enjoy all the 5 dishes in the Omakase Seasonal Lunch Course at a comfortable pace.
Kudos and thank you to Chef Taizo, Chef Kent and team as all the dishes in the Omakase Seasonal Lunch Course were superbly tasty and comforting. Pronounced flavours that hits all the right spots. Special mention of Alby, for being such a delightful presence.
Thank you Jennifer (Jennifer Yeo Consultancy) for the invite, and Monte Risaia for hosting the lunch.
Monte Risaia
Address: 59 Duxton Rd, Singapore 089523
Contact: 6970 0067
Reservation: https://www.chope.co/singapore-restaurants/restaurant/monte-risaia
Business Hours:
Mon to Sat : 12–2:30pm, 5–10:30pm
Closed on Sundays.
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