Housed at the 7th floor of Funan’s rooftop, NOKA by Tippling Club is a modern-Japanese restaurant serving spirited small plates bursting with flavour and omakase with a sexy arsenal of Japanese whisky highballs and artisanal sake.
Chef Ryan Clift's brand of modern gastronomy is fun, playful and fresh. It imbues the dining experience with a sense of excitement and a touch of theatre. Ryan’s flagship restaurant Tippling Club at Tanjong Pagar is recognised by World’s 50 Best Restaurants, ranking no.27 in Asia’s 50 Best Bars 2022, amongst multiple accolades.
The new value-for-money lunch omakase menu, priced at $80 and available from Tuesday to Friday, features seven courses from the exquisite Scallop Snow Crab with yuzu to the delicate Hirame & Amaebi sashimi, and the Negitoro Monaka with bluefin tuna.
The Scallop Snow Crab features seared and scored scallop with Japanese snow crab enrobed with shungiku (crown daisy or chrysanthemum greens) in yuba (beancurd skin). Served atop white fungus and a vinegar jelly made with dashi, mirin, and other flavours, next to cooked bamboo shoot fermented with nuka paste (from rice bran).
Hirame (Flounder) and Amaebi (Sweet Shrimp) are two courses served together, the Hirame is served atop a lemon and topped with ikura, hanaho flowers (of the Shiso plant) and menegi (Japanese green onion bud). The Amaebi is served with myoga (ginger flower) and greens from the edible garden.
Next on the menu the Gindara Saikyo Miso features a cut of Black Cod marinated in miso, sugar, and mirin, to imbue the fish with flavour and prevent the skin from burning. The fish is then air-dried at room temperature to reduce excess moisture before the skin is seared. It is then finished in the oven to ensure even cooking throughout.
What is Japanese cuisine without sushi? the Unagi Rice Cracker topped with Eel, kyuri (cucumber), sushi rice, and a sushi rice cracker seared in a salamander oven is served open, wrapped or folded a certain delight to eat.
Easy to bite into the Negitoro Monaka is minced bluefin tuna with diced wasabi and avocado atop sushi rice, stuffed into a monaka (rice cracker) shell, topped with black tobiko an amazing finish to the savoury side of the menu!
Fueled by a fascination with Japan’s produce, dishes at NOKA are refreshingly romantic and fun including the seasonal fruit. The fruits served change weekly.
With a focus on seasonality and pure Japanese produce, the mantra remains: bring to life existing flavours instead of masking them. NOKA may make changes due to seasonality, as ingredients are flown-in at least twice weekly.
NOKA is a lovely pick for delicious meals at great value set in an atmosphere that is bound to have you relaxing from the busy day without breaking the bank.
a. 109 North Bridge Road, Singapore 179097 #07-38
w. www.noka.sg
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