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(Clockwise from top left) Ammakase's Seabass with gongura sauce and millet-brown rice khichdi, Sous vide duck with eggplant and tomato-date chutney, drinks from Olla Specialty Coffee’s Ollakase, leek-infused soup with baby napa cabbage at Ki Su and Bone Marrow Creme Brulee at The Social Outcast.
PHOTOS: NG SOR LUAN, HENG YI-HSIN, KI SU
SINGAPORE – Decisions, decisions. Some diners find it difficult to make them. So restaurants and cafes in Singapore are using the Japanese concept of omakase to make things easier for them.
Singapore has plenty of sushi restaurants that offer omakase meals, where diners leave it to the chef to curate a menu for them. But other food businesses are stretching the word – which means “I leave it up to you” in Japanese – beyond its sushi origins.
