Enjoying my return visit to Syun @ Resorts World Sentosa!

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My initial visit to Syun at the Resorts World Sentosa in the beginning of the year left me with a very memorable impression. Chef Hal Yamashita’s culinary style with quality and fresh ingredients that is both clean tasting and flavourful was a good draw for me to make a return trip with my mum. This time round, in addition to Chef’s specialty of Uni with Kuroge Wagyu Beef Roll topped with Caviar,  I also ordered the Wagyu Beef Sukiyaki with Sea Urchin – one dish that I’ve heard frequently about. My experience? Another memorable visit that leaves me wanting to savour more of Chef’s cuisine.

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The restaurant’s specialty of Uni with Kuroge Wagyu Beef Roll topped with Caviar ($15++) is still a delight to enjoy in a single sitting. Luxuriously smooth with a rich sweet umami sea flavour paired with the buttery beef, only to be further tinged with bursts of saltiness from the caviar. This was sheer delight.

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My platter of Sashimi was a combination of Botan Ebi, Salmon, Mekajiki, Aji and more. They were all fresh and a delight to savour. I now look forward to my upcoming trip to Japan!

IMG_6861Another of Chef’s specialty, the Grilled Cod with Saikyo Miso, Yuzu Miso Sauce and Dried Millet Powder topped with Parmesan cheese (1 person $28++, 2 persons $48++). Compared to my previous experience with this dish, I thought that this was a better serve with a much cleaner cut that had lesser bones. Still, an excellent portion that features the oily fish well seasoned and flavoured.

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Special order of Pan-seared Foie Gras

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The highlight for dinner was the Wagyu Beef Sukiyaki with Sea Urchin (1 person $88++, 2 persons $158++). Quality wagyu is used in this sukiyaki serve, and the final portion is topped with fresh sea urchin that adds a sea sweet buttery complexity to the already melt-in-the-mouth beef. On top of it all, we also ordered a side of Foie Gras to be prepared with the sukiyaki. It was surprisingly an excellent complement to the overall dish and worth the order.

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The wagyu being cooked quickly in butter and sukiyaki sauce.

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My portion of sukiyaki being prepared by the restaurant’s service staff.

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The first serve topped with uni.

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Cooking the vegetables and foie gras in the sukiyaki sauce.

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Wagyu sukiyaki with uni and vegetables

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The final serve with sukiyaki foie gras

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Matcha Ice Cream

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Mum and I thoroughly enjoyed our visit to Syun. The ingredients which the restaurant specializes in are items that are personal favourites well appreciated when paired excellently with each other. I enjoyed my dinner from start to end, and the personable service together with beautiful dinner plating simply made the experience all the more memorable. A dinner that is to remember, and I look forward to perhaps one day visit Chef Yamashita’s restaurants in Japan.

Syun
Resorts World Sentosa
Festive Walk
Reservations: 6577 6688
Opening hours:
Tuesday to Sunday
12pm to 3pm
6pm to 11pm