Wednesday, September 1, 2010

Power Lunch (Part 2)

This series is prepared by our very own foodie lady, Tania H.  This is part two of the series - read her first post here. In this second part of her Power Lunch blog, she introduces two more restaurants, both Asian but poles apart.

kunio tokouka - Savour Japanese haute cuisine

The setting: Aroma-therapy incense, an avant-garde décor, you can choose one of the two private dining rooms seating up to 10 guests for that power lunch. The sense of exclusivity in kunio touoka is palpable; more so when you’re surrounded by precious bonsai plants flown in from Japan to enhance the restaurant’s aesthetics. Before the restaurant opens for service, the plants will be attended to with a fine mist in anticipation of the guests’ arrival.

How to impress: It’s easy with kunio tokouka because every dish is exquisite. Elegantly plated dishes showcase the best of Japan’s seasonal ingredients like the freshest sea urchin with chawanmushi and richly marbled wagyu beef—my equivalent of ambrosia.

The omotenashi which means Japanese hospitality will also ensure your guests are treated with utmost importance. For a swift business meal which will take you less than two hours, order the 4-course kaiseki tasting menu at S$120 which has been customised for such events.

What’s special: Serving up traditional kaiseki cuisine with a modern twist, Chef Kunio Tokuoka’s only eponymous restaurant out of Japan is one of its kind in Singapore. Using katsuo (dried fish) from Kagoshima and konbu (seaweed) from Hokkaido to cook the dashi stock as a basis for many dishes served at the restaurant, here’s the insightful tip to impress your guests. Dining at kunio tokouka is not just about the food, but a multi-sensory experience.


Chinois by Susur Lee - classic Chinese cuisine with modern interpretation

The setting: Exuding eclectic oriental charm, four private dining rooms are available for reservation. The interior is made up of warm walnut hues and neutral tones, imbued with the ability to set guests at ease.

How to impress: Order the signature dish—braised shredded abalone stuffed in crab claw, awash in sea urchin sauce.

It’s delightfully sweet and the sauce a rich counterpart that gives the dish that savoury umami taste. Besides, one can polish off the crab meat gracefully without worrying about messy fingers. I’m sure your guest will be grateful if he’s a fan of the crustacean. For this signature dish, be sure to pre-order when making reservations because it takes time to be prepared.

Also do try the crispy fried yam basket topped with wok-fried trio of fresh mushrooms with dried shrimp and vermicelli. Despite our familiarity with the dish, it still surprises with the many varied textures and tastes which never fails to perform a little harmony dance on the palate.

What’s special: Chinois by Susur Lee is award-winning Canadian Chef Susur Lee’s latest brainchild. Featuring an extensive array of Chinese dishes with ingenious touches, the dishes are not only unique but delectable. An aperitif or digestif (liquor that aids in digestion) is easily within reach at the restaurant’s bar area, where you can opt for a change of scenery before exchanging final niceties.


For reservations, please call +65 6686 3633 (kunio tokuoka) & +65 6884 7888 (Chinois by Susur Lee). For the full dining listing at Resorts World Sentosa, please visit

Enjoy lunchtime parking rates from 12pm to 2pm on Mondays to Thursdays (excluding PH) at S$1 for the first hour and S$2 thereafter. 

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