Indulge in the intricate art of savouring Japanese fine dining as I bring you on a tour to my gourmet adventure at the DBS Underground Supper Club held At Mikuni, Fairmont Singapore.

The nite's theme was "Food for the Soul", led by Executive Chef Moon Kyung Soo. Dinner was elaborate, every plating was complex and assiduously designed; breaking away from the traditional Japanese dining.

Fine wines, freshly imported ingredients, dreamy candlelight, lavish tableware...... It was a showcase of succulent specialties infused with the romanticism & mystique of the ambience.

Hubby & I were privileged to be invited for the close-door event by DBS, mainly made up of the bank's customers. The 3-hr supper commenced at 8.30pm. It was a first for both of us to eat at such odd hours; it was a night never to be forgotten.

Japanese Peach Mimosa Cocktails, together with Yellowtail Tartar & Black Truffles on Crispy Soba (かんぱちのタルタル、黒トリュフ）were served at the reception. It was delightful start while waiting to be seated.

Supper soon followed after a short speech by DBS & Chef Moon. The Chef surprised the guests with an intriguing menu & exquisite food presentation:


Bite into this Sea Urchin starter, bits of Tobiko fish roe (とびこ) started bursting in your mouth, giving one a very unique pleasure. The mouth-watering Uni was a perfect combination with the Prawn Jelly. Beautiful presentation, isn't it?

I'm never an Unagi fan, but I cleaned up the plate of the BBQ Eel & Foie Gras (うなぎのフォアグラテリーヌ) dish that nite. I commended Chef Moon for his effort but he was quick to point out. He cheerfully teased me that the credit should go to the Foie Gras instead. How true! Mimicking the popular Opera Cake, the Japanese BBQ Eel was sandwiched between the Foie Gras, making it easy for me to swallow it all. Lol! So if anyone wants me to eat Unagi, he will just have to disguise it with the luxurious liver. Yummy!

Chef Moon brought the entire ocean into this Giant Clam & Seaweed Soup (はまぐりと岩のり). He further added that the seaweed is of the highest quality & only this restaurant in S'pore serves this.

Let the show continues with this next dish........

Everyone at the table was charmed by this Apple Wood Smoked Tuna Cheek (まぐろほほ肉の刺身アップルスモーク). The fragrant smoked fish went really well with the sourish Ponzu, an execution of explicitness & taste.

When I saw Abalone in the menu, I was smiling cheekily. Friends who know me are aware that I'm a sucker for Foie Gras, Truffles & Abalone. I was  waiting patiently for this course to be served.
The Kyoto-style Abalone Shio Gama Yaki (鮑の塩釜焼き) was prettily presented in a bed of sand complete with sea shells, reminding me of the beach. I love the whimsical decor, it was an obvious painstaking attention to detail.
Of course, the Giant Abalone was one of the best I've ever tasted. I seem to have discovered the nirvana of Japanese cuisine right in the heart of S'pore.

Next on the table was the Kagoshima Beef with Masutake Mushroom (鹿児島牛の味噌煮、松茸添え). The Wagyu short rib took 16hrs to cook & shreds of beef just fell apart easily. All the guests raved about the dish, calling for more.

Interesting, the beef came with bone marrow as well. Here's my hubby enjoying his share.

Another smoke effect presentation that got everyone excited; this time with dry ice perhaps.

The refreshing cold Citrus Somen (シトラスそーめん) was an awakening dish.

After all the heavy stuff, the light-weight noodle was indeed a lift-me-up! Awesome presentation!

A Sweet Potato Cider was served at this point. I fell in love with this drink. The rim of the glass was "stained" with Pumpkin Sugar, it was really delicious. Unfortunately, this is not sold in S'pore. I must get my Japanese friends to get this for me.
These were all our wine glasses; each course was paired with a different Sake.

For the last course, we got to pick our wine glass. Just look at these fanciful glasses!

What hubby & I picked for our 2007 Sake to go with our desserts.

Aomori Red Apple (青森産赤りんご). Simple but real tasty with the Yuzu cream.

I adore ice-creams & this Chestnut Ice Cream (栗のアイス) gotta be one of the best I've ever eaten. It's as good as it looks; just can't get enough.

Over at Mikuni, Chef Moon desires to inspire our senses by creating a harmony of flavours. Although his culinary pedigree is deeply embedded in traditional Japanese style, Chef Moon is also an ardent follower of modern molecular movement in gastronomy. Dishes here are spoken of with a reverence reserved for works of art. It's enticing, a harmonious feast for the senses!

After our supper, all the guests got to take pictures with the ravishing young chef as a momento.

DBS Card dining platform - DBS Indulge - brings to Singapore the Underground SupperClub, a refreshing series of experiential dining designed to provide DBS cardholders with the exclusive opportunity to gain gastronomic insights & dine with renowned chefs in an intimate after-hours setting.

Each Underground SupperClub series will sport a different theme where diners can expect a specially crafted menu featuring dishes not found in the Chef's restaurant menu.

What's different about the SupperClub Event is that the Chef goes around mingling with the guests. For people who are shy, this is a good time to throw your questions.

The event was priced at a special price of S$150 nett per pax (for DBS / POSB Card members only with Sake pairings).

Thank you, DBS & Asia Food Channel, for the breath-taking event; & Chef Moon for the awesome gastronomic expedition!

Foodies, read more about Get Instant Restaurant Reservation With DBS Indulge, an instant restaurant reservation service mobile app launched by DBS recently, to enjoy up to 50% off your dining bills at more than 25 restaurants now!

Be sure to look out for the next DBS Underground SupperClub venue at DBS Indulge!

Mikuni
Level 3, Fairmont Singapore
80 Bras Basah Road
Singapore 189560