About The Writer
Douglas Peris is a well-known writer and reporter for Expat Choice Asia, a passionate foodie and avid traveller. Originally from Australia, he has been living in Singapore since 2000. With an appreciation and curiosity for street food, unique travel destinations and diverse cultures, Doug enjoys indulging in culinary delights primarily during his work and leisure travels. When Doug is not seeking out the best local eats, you can find me in the kitchen trying new recipes, cycling on the roads of Singapore, watching rugby matches, or planning his next beach getaway.
His varied experiences allow Doug to provide unique perspectives on the vibrant local food scenes across this dynamic region, where his recommendations are regarded as honest and reliable. So join Doug as he shares his food and travel adventures through thoughtful reports and articles published and distributed on www.expatchoice.asia. If you would like Doug or any of our reviewers to visit your business as a guest to report on your unique experience and have this report published on Expat Choice, contact us via email with details about your offering at [email protected]
Tucked away on the third floor of a CBD building in the heart of Raffles Place, Kappou at 18 Robinson, is easy to miss if you're not looking for it. Beneath the modest façade, however, is one of Singapore's most magical new dining experiences. An intimate 20-seat restaurant designed by Chef Aeron Choo (shown below left) offers a sophisticated dining experience from the moment you walk in. Modern flair is added with floral arrangements and touches of Japanese art.
Despite the fine dining cuisine, the atmosphere at Kappou is relaxed and informal. The open kitchen creates an interactive, theatrical experience that engages the senses. Chef Aeron and her sous chef, Ando-san, work with clinical but graceful precision but also banter lightheartedly with you. It is easy to see their sense of joyful passion for their craft.
My 8-course omakase begins with a "Shinkansen ticket" listing my journey through Japanese prefectures and cities, starting in Kagoshima and ending in Nagano. Each dish highlights seasonal ingredients from that region, prepared with techniques perfected over Chef Aeron's decade-long culinary career.
Course #1: Kagoshima The first course wows with its intricate construction: thin slices of tuna, pickled lotus root, and persimmon in a single, sensational bite. It's not the standard lotus root we usually see in dishes in Singapore, but baby tubes of lotus root. The intricate beauty and detail of the dish immediately struck me.
Course #2: Oita is pure decadence: a delicate egg custard, Oscietra caviar, and small rounds of toast fried in cultured butter. The speck of gold leaf caps the presentation. Right about now, OMG is uttered several times.
Course #3: Mie. Ise (spiny) lobster, tuna shyunto (tuna guts), mountain yam, and Kanzuri pepper (fermented chilli pepper). The presentation was first-class, and right about now, I knew I was about to have one of the best meals of my life. The ever-delicate ocean flavour of the lobster was prominent, and wait for the sinful explosion in your mouth from the kanzuri pepper.
Course #4: Yamaguchi Tilefish, a meaty fish with lobster-like sweetness, Ginkgo nut dashi, and abalone A tempura chrysanthemum leaf crowns this bowl. The Ginko nut dashi is bursting with flavour and is so packed with umami that I closed my eyes to prolong the bliss. This soup was a great intro to the next few courses.
Course #5: Kochi Bluefin tuna, quail egg, and balsamic Three cuts of bluefin tuna, aged for ten days, leave me marvelling at how one fish can offer such divergent textures and flavours. The first is Tenmi from the centre of the body, considered the premium meat, topped with grated radish and Mikan citrous jelly. Within the middle section of the tuna below the dorsal fin, a small section of exceptional chutoro quality is called Hime. The topping is a marinated quail egg, vegetable caviar, and blended seaweed. The third cut is Shimofuri Otoro, fine marbled meat that resembles the highest quality wagyu, simply served with aged balsamic and wasabi. Three magnificent morsels from the same fish All with their particular tastes and flavours, once again highlighting the extraordinary skill of Chef Aeron.
Course #6: Tochigi The multiple servings of this course feel like a chef's tasting menu within the larger omakase, as four different servings of food magic are presented. On your plate is immature trout roe with grilled shiitake and turnips. Next are mushrooms, tofu, rakkasei peanut, and konyac yam; braised shark fin tempura with black pepper; and taro mochi with mullet roe paste.
Course #7: Miyagi Home-made custardy tofu with ginko nuts, earthy black fungus, and longevity melon It is a small serving, but packed to the rafters with flavour.
Finally, course #8: Nagano. Pione grapes and miso tofu The large grape is neatly halved, and the miso tofu "ice cream" is sandwiched between the grape segments. It is a delightful yet harmonious finish to this magnificent feast.
Chef Aeron Choo is 29 years old. She is one of Singapore's youngest female chefs and the first female Japanese restaurant chef. She has already amassed over a decade of culinary experience, yet there is no ego here, only joy and a desire to share her passion for her craft. Despite her youth and modern approaches to cooking, Chef Aeron continues to hold a deep devotion to Japanese culture and its intertwined ties with nature.
This balancing act is what sets her apart. When travel opened up post-COVID, she went to Japan. She spent ten days every month working at various Michelin-starred and 3-star restaurants to keep upgrading herself and delve deeper into the Japanese culinary culture. Chef Aeron is establishing herself as one of the most talented rising stars in Singapore's competitive dining scene.
Her work is centred on the 72 micro-seasons of Japan called the shichijuni kou, with culinary creations and ingredients that embrace the diverse beauty of nature's bounties. The seasons are named after the birds, insects, and plants, and the menu today was centred around the theme of "The Competitive Show of Chrysanthemum"—from the autumn equinox to the frost descent. In Japan, this is the beginning of the rice harvest.
Kappou exceeds all expectations of Japanese cuisine and is a must-visit for any serious food lover. It is a meal that engages all the senses—truly an immersive culinary experience rather than just extraordinary food. Kappou is destined to become one of the most iconic restaurants in Singapore and is Japanese culinary art at its finest.
a. 18 Robinson Rd, #03-01, Singapore 048547
fb. www.facebook.com/Kappou.sg
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