The coterie of celebrity restaurants at Resorts World Sentosa just got a little more fiery with the arrival of Teppan by Chef Yonemura.

The first overseas outpost of one-Michelin starred Restaurant Yonemura in Kyoto, the restaurant serves up five- and eight-course dinner tasting menus ($168 and $198 respectively) featuring teppanyaki mains such a Japanese wagyu beef with turnip and zucchini. The setting is intimate, spanning two small dining rooms, an eight-seater and 13-seater. Chef Yonemura says, “After running my restaurants in Japan for 25 years, I dreamt of creating a new restaurant concept that combines the liveliness of teppanyaki with my signature French-Japanese cuisine.”

Live prawn and abalone stuffed tomato, one of the dishes at Teppan by Chef Yonemaru

Live prawn and abalone stuffed tomato, one of the dishes at Teppan by Chef Yonemaru

That he does with a slow build-up of refined plates, culminating in a ‘fire show’ on the  teppan grill. The amuse bouche, a dish of konbu seaweed-flavoured flounder and pear wrapped with parma ham, is deceptively simple, but its flavours come alive with a dab of piquant basil puree, toasted pine nut paste and sake sauce. Appetisers that follow are similarly subtle and complex. Steamed crab meat with rice, for instance, is a beautiful stack of warm glutinous rice boiled with dashi stock, topped with cucumber, sweet peas, carrots and a pile of chilled Hokkaido snow crab meat. The warm rice is just the foil for bursts of sweetness from the fresh snow crab.

One of the mains at Teppan by Chef Yonemaru, Japanese wagyu beef fillet with turnip, zuchinni and shallots

One of the mains at Teppan by Chef Yonemaru, Japanese wagyu beef fillet with turnip, zuchinni and shallots

The main courses are prepared by sous chef Lam Ley who works the teppan grill with precision and skill. Theatrics of heat and flames aside, the A4 Miyazaki beef fillet accompanied by sides of turnip, zucchini and simmered deep-fried shallots, is tender to the bite and goes well with either the peanut butter garlic and ponzu sauce with grated radish or just a touch of salt. Those who can’t take beef will be served Kurobuta pork or live lobster instead. For dessert, options like crepe suzette flambéed with orange liqueur and served with vanilla ice cream make sweet endings to the meal.

Rare whiskies such as Hibiki 21- and 17-year-old and Nikka Taketsuru 35-year-old are available here, as well as premium sakes ranging from Dassais to boutique sakes such as Shichi Hon Yari Nigori Hiire, produced by Tomita Shuzo in Shiga prefecture. For teetotallers, enjoy rich sencha supplied by Fuji Marumo Tea Garden, a premium tea purveyor from Shizuoka prefecture.

Level 1, The Forum, 8 Sentosa Gateway, Sentosa. Tel: 65776688


This was first published in Wine & Dine’s Jan/Feb 2018 issue – Embracing Clean & Green, ‘Restaurants’

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