Food Scoops: Mikuni At Fairmont Singapore Launches New (原点) Genten Menu | From Wagyu Shabu Shabu To Miyazaki Pork Belly

Posted on April 25, 2023 by theRantingPanda in Food, Snippets

What’s Buzzing? Chef Keisuke Uno, Executive Chef of Mikuni at Fairmont Singapore presents a brand-new à la carte menu aptly named Genten (原点), which is Japanese for origin.

What To Expect? Some of the highlights for me from the new menu include the indulgent Mikuni’s Signature Hokkaido Sea Urchin, Snow Crab and Scallop (S$54); Japanese Tender Abalone (seasonal price) from the Teppanyaki kitchen where the Hokkaido abalone is steamed whole in a bath of premium Japanese Akumochizake sake and then finished on the Teppan and served with an abalone liver sauce.

The fresh air-flown Toro is beautifully presented in two ways; a Black Truffle Carpaccio with Tamari Soy Sauce (S$68) and a Kampachi Tartare topped with Caviar and Wasabi Soy Sauce (S$78).

For Japanese Wagyu Beef lovers, the Shabu Shabu Hot Pot (S$128) features highly marbled A5 Ohmi Sirloin and carefully sourced vegetables served alongside an individual hot pot of house-made premium bonito dashi. Once cooked, the beef and vegetables are to be dipped in a house-made sesame sauce made with fragrant Japanese sesame over a 10-day process.

Another signature dish is the Slow Cooked 24-Hour Miyazaki Pork Belly (S$58), made with a rare breed Kannonike Pork from the cross breed of three different species arriving from the Takagi-cho, Miyakonojo City and the Miyazaki Prefecture. The belly is first vacuumed packed for 12 hours before being cooked sous-vide for the second time with soy sauce, mirin, ginger and garlic. The pork is then grilled on hot charcoal to create a delicious char siew like texture. Expect a tender and very flavourful pork belly dish.

For desserts, there is the Saikyo Miso Infused Cheesecake (S$25) which consists of cheesecake batter that is infused with a special Saikyo white miso sourced from a family-owned business in Kyoto – hometown to Chef Keisuke’s grandmother. The dessert is given a theatrical finish at the table with Shiso leaves frozen in nitrogen.

The Black Sesame Blanc Manger (S$25) is a strong presentation of Japanese black sesame, with a sesame mousse, Hokkaido Milk Ice Cream wrapped in gold leaf and a house-made black sesame tuile and caramelised sugar.