Eating Out With Wong Ah Yoke

Affordable omakase done Western-style

Uni pudding
Uni puddingST PHOTO: WONG AH YOKE
Signature "shisho & omaru dashi" pasta
Signature "shisho & omaru dashi" pastaST PHOTO: WONG AH YOKE
Ageing Akagi wagyu ichibo from Japan
Ageing Akagi wagyu ichibo from JapanST PHOTO: WONG AH YOKE
Tiramisu ice cream with coffee ice cream, blackberry and strawberry sorbet
Tiramisu ice cream with coffee ice cream, blackberry and strawberry sorbetST PHOTO: WONG AH YOKE
Linguine with chicken broth and black truffles
Linguine with chicken broth and black trufflesST PHOTO: WONG AH YOKE
MONTE RISAIA.
MONTE RISAIA.ST PHOTOS: WONG AH YOKE

Monte Risaia serves an Italian-style menu with dishes that look Japanese because of the ingredients and plating

Omakase restaurants, which have become so fashionable these days, used to refer to small Japanese eateries where the chef decides what to serve each day, depending on what he finds in the market.

But Western restaurants are now doing the same because it makes things easier. The chef focuses on just a few dishes instead of preparing ingredients for a long list of dishes - some of which nobody may order.

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A version of this article appeared in the print edition of The Sunday Times on January 05, 2020, with the headline 'Affordable omakase done Western-style'. Print Edition | Subscribe