Enjoying my return visit to Syun @ Resorts World Sentosa!

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.

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.

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!

Another 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.

Special order of Pan-seared Foie Gras

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.

The wagyu being cooked quickly in butter and sukiyaki sauce.

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

The first serve topped with uni.

Cooking the vegetables and foie gras in the sukiyaki sauce.

Wagyu sukiyaki with uni and vegetables

The final serve with sukiyaki foie gras

Matcha Ice Cream

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.