Located along the vibrant Neil Road, iKO warmly welcomes new Chef-Owner Dylan Ong onboard – the very same talented founder behind The Masses, a Franco-Asian restaurant that was established in 2017.
Bringing with him an outstanding wealth of experience and impressive skills in complementing Japanese produce with European cooking techniques and vice versa, Chef Dylan presents new trailblazing menu additions that proudly showcase his ‘iKO way’ of Modern-Japanese Bistronomy.
Stepping into the dimly lit restaurant filled with quirky posters and upbeat music from an eclectic playlist close to Dylan’s heart, diners will be greeted with omotenashi, or ‘service from the bottom of the heart’.
In addition to the warm hospitality, diners can also expect an extensive line-up of new creations featuring quality fine produce that Chef Dylan handles with finesse and flair, along with an exceptional array of sake, wine and Japanese whiskey.
From 1 August 2022, diners can anticipate new mouth-watering and creative dishes in five sections – Bar Snacks, Snacks, Raw, To Start and Mains.
Bar Snacks
Two impeccable accompaniments to beer are Pickled Salmon ($14) and iKO-Bee ($15) – the former an appetising creation featuring deep fried salmon pickled with mirin, sake and a homemade Japanese pickling liquid, accompanied with daikon (white radish), fennel, onion, chili and parsley, and finished with an olive oil drizzle; the latter a fun bag of homemade, hand-sliced potato chips seasoned with sour cream and bottarga powders.
The snacks add fun elements to the refreshed menu, starting with the Negitoro Ice Cream ($18, 2pcs) that comprises an adorable seaweed cone filled with minced raw tuna, cured egg yolk and menegi (green onion bud); and the Salmon Ice Cream ($18, 2pcs) also consisting of a seaweed cone filled with minced raw and smoked salmon, crème fraîche and ikura (salmon roe).
The Lil Basket ($20, 4pcs) is an appealing dish that embodies the vibrancy of iKO with four bright-coloured, bite-sized beetroot baskets. Reminiscent of the local kueh pie tee, each mini ‘basket’ is stuffed with Hokkaido snow crab, spicy avocado mousse and lime gel.
Raw
The unconventional Oysters ($21, 3pcs / $42, 6pcs / $80, 12pcs) are topped with granita made with lychee purée, grated wasabi and a dash of lime juice, as well as drops of sake to finish – adding a definite wow factor. Alternatively, opt for The All In Or Nothing ($48) for a traditional Japanese experience – starring chutoro (medium fatty tuna), hamachi (yellowtail), salmon and scallop, topped with capers and shallots.
The Hay Smoked Hamachi ($24) is a stunning dish that is sure to please. Fresh hamachi is well- seasoned with sea salt and ponzu brown butter before it is smoked with hay, then served with fragrant scallion garlic oil, sweet compressed grapes, crunchy trio sesame and beautiful purple viola flowers.
Other stellar raw options are the White on White ($24) – a dish comprising ingredients that are in shades of white such as thinly sliced Hokkaido scallop, fennel, pomelo, radish and dashi yuzu sauce; and the Engawa Buri ($26) featuring fatty halibut fin, complemented by Amela and sweet Japanese tomatoes, dashi jelly, sea grapes and crispy nori crackers.
To Start
Beef lovers can relish in two signatures that present succulent A4 wagyu – the A4 Wagyu “Sukiyaki” ($28) comprising slices of A4 wagyu, a glistening egg yolk, shiitake mushrooms, leeks, scallions, perilla, all immersed in a delectable white sukiyaki sauce to complete the dish; and Dope You Up Bowl ($42) – a gorgeous bowl of goodness, with velvety ume shiso rice underneath A4 wagyu buri, Bafun uni, ikura, lightly cured egg yolk and wagyu fat emulsion.
Soy Chawanmushi ($18) brims with umami as it incorporates deep-sea red prawn, prawn tempura and prawn oil, along with burned string cheese, dill oil and dashi verjus; while A Japanese Curry Piquillo State of Mind ($20) is a tantalising dish comprising roasted piquillo pepper stuffed with beef brisket that has been braised meticulously for 16 hours and served on a bed of red wine curry sauce garnished with diced onions, carrots and potatoes.
That High Sess Somen ($38) is a cold, luxurious appetiser consisting of chutoro, Hokkaido snow crab, Bafun uni and Kaviari caviar, finished with a decadent clam sauce and chives. A larger portion of the dish is also served in the Mains section at $48.
Not to be missed is the Confit Salmon ($26) – 110g of hay-smoked salmon, topped generously with chives and kombu (kelp), and complemented with a mixture of smoked crème fraîche, apple purée and green pea mousse on the side; as well as the Hokkaido Scallop & Pearl ($22) – a scallop served alongside an intricate braised Kurobuta (black pig) pork belly baked in a pastry crust.
Other lip-smacking options are the Roasted Kabocha ($16) – starring an exquisite Japanese winter squash stuffed with ginger-infused pumpkin purée, an egg cooked perfectly at 63 degrees Celsius and topped with rainbow sesame; and the 8 Hrs Braised Abalone ($28) served atop a bed of pearl barley cooked in abalone liver sauce, along with braised shiitake mushrooms, elephant stem and asparagus.
Mains
The noteworthy Miso Black Cod ($36) highlights a plump black cod marinated in miso for three days for maximum flavour, then grilled until sweet and tender. Served on the side is a combination of creamy pumpkin purée beneath Manila clams cooked in a savoury dashi stock, grilled firefly squid, thinly sliced carrots, pickled daikon and juicy roasted nectarines.
The Hay Smoked Guinea Fowl ($32, single / $62, sharing) is the epitome of Chef Dylan’s impressive skills and creativity. The scrumptious bird sits on a medley of up to 15 seasonal Japanese vegetables prepared in various renditions. A flavoursome homemade sake ume (fermented rice alcohol and plum) sauce completes the dish.
The dumpling-like Monk Fish Liver & Duck Ravioli ($28) is a comforting dish made up of duck leg confit and monk fish liver wrapped in a silky homemade dough. Delicate cubed foie gras, parmesan cheese crisps, maitake mushrooms and a fragrant foie gras sauce round off the dish beautifully.
iKO Signatures
Lauded signatures are the Tempura Jalapeno ($9), Kawa-Ebi ($14) and Charred Edamame ($14) in the ‘Bar Snacks’ section; as well as the iKO Roll ($26) and Ume Sake Clams ($24) in the ‘To Start’ section.
All-time favourites comprise prized A5 Miyazaki Wagyu Donabe ($68) – an indulgent claypot with 110g of A5 wagyu taking the spotlight, served with premium porc noir de bigorre (French black pig), truffle rice, seasonal black truffle and completed with mushroom, chive and kombu; and the Kurobuta Bone In Pork Loin ($32) – slices of glistening and tender bone-in pork loin served with a variety of greens, and supplemented by a robust blend of black garlic and five-spice demi-glace.
Enhance the Bistronomy Experience
To end the meal, diners can choose from two desserts; the irresistible Cream Cheese Panna Cotta ($14) and the delightful Yuzu Semi Freddo ($15) – the former a spinoff on the traditional sundae, it is made up of luscious panna cotta and rich cream cheese as the name suggests, along with fresh Kyoho grapes, red wine and grape compote, hazelnut soil and a generous scoop of ‘Bubble Yum Grape’ ice cream; the latter is composed of firm and soft zesty yuzu curds, Hokkaido milk ice cream, fluffy mint sponge, and completed with miso-caramel drizzle and miso-caramel honeycomb.
Aside from Chef Dylan’s new exciting creations and crowd-pleasing signatures, iKO also offers a treasure trove of tipples – the Mizubasho Junmai Ginjo ($88 per 720ml bottle; $170 per 1800ml bottle) is the restaurant’s best-selling, refreshing sake with a sweet and gentle finish.
Starting this August, iKO will host Highball Night every Monday – free flow House Pour Whisky Highball at $10; BYOB (Bring Your Own Bottle) every Tuesday; and Ladies Night every Wednesday – where every female diner will receive a free glass of prosecco.
The restaurant is also serving a *10-course ‘iKO x OCBC tasting menu’ at $98 per pax (usual price $128) for OCBC card members only.
Chef Dylan’s amassed experience started at a tender age of 17. Intrigued by the French culture, he developed and honed his fine culinary techniques of European cuisine from stints at several Raffles Hotel restaurants, as well as award-winning Flutes.
Chef Dylan is often thinking of new ways to spice up the food he serves, with inspiration coming from the culture and environment he grew up in. Prior to joining iKO this year, he founded the Saveur Group in 2011 and The Masses in 2017 – the latter where he is still a dedicated chef-owner.
The 55-seater casual and free-spirited dining space is furnished with black furniture – from plush booth seats and steel tables, to its marbled counter bar. Hanging against the concrete walls are cheeky and offbeat posters, accentuating the restaurant’s convivial and energetic vibe. Adding on to the cosiness is the open kitchen, where diners are welcome to observe Chef Dylan and his team wholeheartedly prepare their meal.
a. 65 Neil Rd, Singapore 088897
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