Expat Reporter Sylvia Fernandes Reviews the New Omakase Lunch Menu at NOKA by Tippling Club

Noka by Tippling Club is a must-do if you are a Japanese food lover! Located on the rooftop of Funan Mall is befitting as a venue, for the menu is as modern and funky. Similar to many other establishments in Singapore who are gravitating towards the concept of urban farming, Noka has available from its rooftop garden, micro-greens and flowers ready for the taking.

I liked the contemporary feel of the venue as I was greeted at the entrance. With views to the garden, a glass door easily opened for more guests, gives Noka the flexibility of 200 pax at a standing event. A lovely spot to be solemnised, for the spaceship Supreme Court building looms in the background, a reminder of vows taken.

For those who prefer a more intimate space indoors, Noka is able to accommodate up to 50 pax with an even more private room affording 10 pax. Spaces for all events and a chef from Kyoto who is a Kaiseki specialist. What else can you ask for?

Noka means farmhouse in Japanese. I loved the juxtaposition of a traditional Kaiseki mind inventing modern playful hues. Tasting the Omakase lunch menu for $80++  I felt it was a total steal based on what was served.

With ingredients flown in twice a week from Japan, fish served may vary depending on what’s in season. Tapping on seasonal produce in my opinion is the way to go. These days patrons are spoilt for choice, looking for exactly this.  

Scallop snow crab was a great way to start the afternoon. Lifting this dish was the vinegar jelly below, made with dashi and mirin. Some evidence of the garden’s produce began to appear in a big way in the next dish.

Edible pink flowers called a chain of love. It did resemble a chain on the stem presented. Okinawa spinach and another leaf that does good of lowering cholesterol. Wow! All very distinctive flavours and amazing benefits too.       

Adding to the flavours of Hirame (flounder) and Amaebi (sweet shrimp) topped with Ikura, this was such a fine dish. Dipping a bit of freshly grated wasabi which in itself held such an alarmingly spicy taste compared to its commercial counterpart, I was in heaven.

Unbeknownst to me the Gindara (black cod) that was about to be served would turn out to be my favourite dish. Sauce made from cod bones held depth of flavour for the air-dried fish with seared skin. Served with puffed rice, this was a favourite amongst most of us.      

Another stunner for the afternoon was the Unagi rice cracker. Served open with eel, cucumber, Kyuri rice and a sushi rice cracker, this was crunchy to the bite. Loaded with flavour this was a crowd pleaser, one many would rave about.

The last course for the day – minced bluefin tuna with wasabi, avocado and rice served in a rice cracker shell. So unusual, deliciously marinated topped with black tobiko. Easier to eat with fingers and far more scrumptious to do it the way locals do.

Seasonal fruit with a twist ended this delightful meal. Japanese melon compressed with umeshu and sugar was a change. Mochi lovers fret not, for yuzu, gome and matcha are available on the a-la-carte menu.  

Pondering over what made the difference here, I found courses were well thought out, each dish presenting a lightness that didn’t leave patrons wanting for more.

It was great to leave a restaurant feeling just right in terms of quantity as most dishes were protein-filled, enough to satiate the taste buds. I would definitely return in a heartbeat!