Akira Back

Wine & Dine Cookbook - - KITCHEN ARSENAL -

Chef Akira Back, who lends his name to restau­rants in the US, In­dia, In­done­sia, Thai­land, South Korea and Sin­ga­pore, was born in Korea and raised in Colorado. His mix of Asian and Amer­i­can roots show in the food which is best char­ac­terised as con­tem­po­rary Ja­panese fare with Western touches.

The restau­rant’s sig­na­ture dishes in­clude a de­li­cious tuna pizza, which sees sliv­ers of the raw fish draped over wafer-thin pas­try and kissed with truf­fle oil. The wagyu tacos are also mor­eish, com­pris­ing crisp shell tacos filled with minced beef. While there is clas­sic sushi and sashimi, what is par­tic­u­larly good are the sushi rolls like Brother From An­other Mother. In this dish, the sub­tly flavoured rice grains are moulded around un­agi and topped with a creamy foie gras tor­chon. It is served on a lush foie sauce and driz­zled with teriyaki. While not a sushi roll in strict Ja­panese food purist terms, this is un­de­ni­ably de­li­cious.

There is also a list of main dishes in­clud­ing a beau­ti­fully cooked line-caught hal­ibut in a scal­lion-kissed beurre blanc sauce, and short ribs braised to spoon ten­der­ness for 48 hours and served in its tasty, re­duced jus. The ser­vice team is ex­cep­tional—po­lite, knowl­edge­able, friendly and ef­fi­cient.

JW Mar­riott Sin­ga­pore South Beach, Level B1M, 30 Beach Road, Sin­ga­pore 189763

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