6 NEW DISHES TO TRY AT AKIRA BACK

Akira Back’s re­freshed menu fea­tures sim­ple, tasty and fresh in­gre­di­ents

Wine & Dine - - HAPPY GIFTING - For more in­for­ma­tion or to make a reser­va­tion, call +65 6818 1914 or email jw.sinjw.akiraback@mar­riott.com.

JW Mar­riott Sin­ga­pore South Beach’s mod­ern Ja­pa­nese restau­rant Akira Back re­cently rolled out a re­freshed menu fea­tur­ing six new dishes, pre­pared with the fresh­est and best sea­sonal in­gre­di­ents. Con­cep­tu­alised by celebrity chef Akira Back (who was born in South Korea and raised in Aspen, Colorado), the new ad­di­tions re­flect his culi­nary style of fus­ing tra­di­tional Ja­pa­nese flavours with Korean ac­cents.

To start, we rec­om­mend hav­ing the Sal­mon Ti­ra­dito ($25), rem­i­nis­cent of sashimi com­pris­ing beau­ti­fully cut slices of fresh sal­mon served over roasted peach, en­hanced with yuzu le­mon and co­rian­der oil; or the “Yukhoe” ($45), a raw dish com­monly found in Korean cui­sine fea­tur­ing Ta­jima wagyu striploin served with diced nashi and se­same soy, and topped with a quail egg yolk.

The main cour­ses are equally de­li­cious, boast­ing fresh and ex­cit­ing flavour com­bi­na­tions such as the Shiso Sea Bass ($36), con­sist­ing a sous-vide Chilean sea bass fil­let served with lemon­grass broth, fresh shiso, le­mon zest and grated gar­lic. Veg­e­tar­i­ans will want to try the Roasted Mush­rooms ($26) com­pris­ing four dif­fer­ent types of mush­rooms served with sweet bul­gogi sauce and crispy quinoa, gar­nished with a sprin­kle of se­same seeds, tog­a­rashi and car­rot twirls.

Other no­table high­lights that can be en­joyed with the es­tab­lish­ment’s sig­na­ture favourites such as the Tuna Pizza and Wagyu Ta­cos in­clude the Crispy Tofu ($25) and the Soul Mate ($36). The lat­ter is one of our favourite dishes, made up of amaebi (sweet shrimp), uni and tosa jelly served on a lightly toasted brioche.

Sal­mon Ti­ra­dito

“Yukhoe”

Shiso Sea Bass

Crispy Tofu

Soul Mate

Roasted Mush­rooms

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