Monday, 21 March 2016

Chotto Matte Fine Japanese Fusion at Blair Road Singapore JK1438

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Chotto Matte is a tiny Japanese fusion gastropub at Blair Road just off Kampung Bahru Road.

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It's at the corner of a row of nicely restored, well kept pre-War shop houses.

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Chotto Matte was a little English pub in it's past life. Stocked now with Japanese whiskies, sake and craft beers, the Bohemian spirit can still be felt in this intimate space while we enjoy fine Japanese fusion cuisine today.

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We started our lunch with this Sashimi Carpaccio (SGD30++).

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Thin slivers of Hamachi dressed with paper thin flakes of black winter truffle and truffle shoyu (sauce). The thin slices of fish dissolve in the mouth, it's ocean flavour blends with the sweet savoury truffle and truffle shoyu flavours.

A good start for a day of self indulgence.

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Sashimi of the Day (SGD100++).

Different fish everyday depending on the catch of the day. Today, we had otoro, maguro, shima aji, kajiki, uni, and hotate.

Eve, the owner told me that Chotto Matte's sashimi supplies are replenished daily.

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Everything on the platter was nice and fresh. My favourite was this otoro or oily tuna belly (left of picture). You know, fresh fish oil is lighter than water and loaded with ocean flavours. It gives true meaning to that oft abused cliche "melts in your mouth".

Needless to say, the wasabi was grated fresh a la minute - not from a bottle or tube.

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Sushi capped with seared Hida wagyu, foie gras and crowned with uni - plenty of umani here with a bit of sweetness from the sauce and the pearly rice :-D

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Asari Shoyu Ramen (SGD18++).

The mildly flavoured, light bodied savoury broth is made with chicken bone, pork bone and vegetables like radish. The noodle is spaghetti, so it's a fusion type of ramen. The tamago leans on the savoury than sweet side.

Chotto Matte also has a traditional Tokusei Tokyo Ramen for SGD18++. I think that's the one I'll go for next time. I like my broth heavy bodied, nearly creamy, with intense deep layers of savoury flavour. I also prefer traditional Japanese wheat noodles (best freshly made) done al dente than spaghetti.

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This chashu was particularly memorable. Sweet savoury flavours burst from the juicy fat and tender meat. I wish I had more than one piece of this awesomeness :-D

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Korean Chicken Cubes served with red wine and Korean chili sauce.

Chunks of chicken deeply infused with a savoury sweet spicy marinate baked to a slight firmness outside while tender inside. The quite intense taste is unique and likable with subtle notes of alcohol.

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Duo Chicken Wings (SGD12++).

Teriyaki chicken wings and deep fried chicken wings. Well executed, if somewhat predictable flavours and textures of familiar favourites.

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Grilled Lamb Rack (SGD15++ per piece).

Simply seasoned with salt and grilled medium rare with slight pink.

I love this. Every bite of the tender juicy meat brought forth a lovely mild gamey flavour balanced with saltiness. I always said a dish with good ingredients simply done well, is best.

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Pork Belly Fried Rice (SGD32++).

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The fat wasn't the jiggly jello type, there was some bounce to the bite but it was rich with sweet savoury flavours.

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The youthful team in the kitchen (from left), Chefs Zai, Alan, Wen and King. Head Chef Alan is in that cheerful orange :-D

->> The food I tasted today were delicious though the prices are rather steep. I noticed Chotto Matte participates in various deals programmes, so watch out for those offers and indulge in a bit of self pampering :-D I want to come back to try the Tokusei Tokyo Ramen which I missed today.

Disclosure: This is an invited food tasting.

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Restaurant name: Chotto Matte
Address:  54 Blair Road, Unit 01-01, Singapore 089954
GPS:  1.275815, 103.835690  /  1°16'32.9"N 103°50'08.5"E
Tel+65 6222 8846
Hours: 11:30am to 12:00 midnight

Non Halal

Date visited: 20 Mar 2016

Return to Johor Kaki homepage.

5 comments:

  1. Great place with nice people and food

    ReplyDelete
  2. Hi, FYI, wasabi and horse radish are completely different plants. Wasabi is much less biting in flavour compared to horse radish, if you've eaten them both before you'd know. So you can't actually "grate wasabi from horse radish". Yeap.

    ReplyDelete
    Replies
    1. Thank you Yeap for pointing out. Let me get a more in depth understanding from the chefs about this. I've got a lot to learn. Appreciate it.

      Delete
  3. No problem. Have to say I admire you for publishing my post - most other food bloggers would've deleted it and secretly edited their post without crediting anyone or admitting their mistake. Kudos to you! - Yeap

    ReplyDelete
    Replies
    1. Thank you. I am just a person who enjoys food. I've always maintained that I am no expert at all :-D

      Delete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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