CapitaSpring, one particular of Singapore’s most iconic skyscrapers, has a breathtaking view of the cityscape and a large rooftop area. What much better way to make use of the new floorplan, than combining the intricate artwork of urban farming and a eating room ideal at the 51st flooring?
New from the warm heels of the launch of Latin-European bistro, Sol & Luna, the 1-Team is bringing yet another ground breaking idea to the skyscraper.
Sharing the place with the rooftop yard oasis, 1-Arden Food Forest and coastal Australian restaurant Kaarla, Oumi is a modern day Japanese restaurant, bringing ‘Kappo’ cuisine to Singapore’s gastro house.
Actually translated to ‘cut and cook’, the Kappo delicacies here utilises the nose-to-tail strategy to cooking — the place each and every portion of an animal is employed and practically nothing goes to squander.
Carrying on the philosophy of ‘lifestyle thrivability’, character and foods harmoniously collide at the farm-to-desk restaurants. Oumi and Kaarla both of those get a part of their substances straight from the 10,000-sqft rooftop yard.
Divided into five themes, anticipate neighborhood herbs from the Singapore Foods Heritage Back garden, or a unique blend from The Wellness Yard, The Mediterranean Potager Yard, The Japanese Potager Garden, and The Australian Native Backyard garden.
Even though other high quality and seasonal substances are responsibly sourced from neighborhood farms, or are flown in straight from Australia and Japan for the upmost top quality. Surplus meals these kinds of as dried strawberries, are also cleverly included in dishes and cocktails to make comprehensive use of solutions and minimise any wastage.
As you move into Oumi’s present-day contemporary place complete with picket furnishing, get a seat at the Omakase-design benches with a initial row seat of the motion in the open kitchen.
For those seeking for gasp-deserving views that glance the two excellent in-man or woman and on the Instagram feed, the seats following to the floor-to-ceiling windows would be our select.
The foods below is nothing at all quick of artwork, with menu possibilities still left to what the period delivers. Preserving authenticity, Head Chef Lamley Chua combines custom and age-outdated tactics with up to date flavours to fit the modern-day palate.
Amidst the myriad of offerings start out your night time with Nōsan (agricultural solutions). A ideal palate cleanser, the refreshing Momotaro Cheese ($20) with cream cheese coated with property-made miso paste gives a creamy mouthfeel, which is balanced by the sweet and crunchy sweet Japanese fruit tomato.
For garnish, the fennel flower and nori rice puffs deliver in an earthy style, though the wasabi dressing rounds off the dish with a heaty contact.
The Kabocha Uni Tofu ($30) a delicate but punchy mix of home-designed Australian pumpkin tofu, sea urchin, shiitake tsuyu (a sause manufactured of Shiitake broth, shoyu, mirin, and sake) , and edible flowers from 1-Arden Foodstuff Forest.
The Tempura Crepe ($25) stood out as the star of the clearly show. A crunchy savoury bite, this light-weight dish commences with tempura flour and Australian Gruyere cheese batter ladled on to the teppan and deep-fried to a crisp.
What’s far more, it really is topped with Australian scampi roe, Japanese flying fish roe, avocado slices, although a drizzle of balsamic-teriyaki sauce adds lusciousness and a smoky grilled flavour.
You should not pass up out on the Foie Gras Monaka either. Embodying the essence of the cafe, the dish captures both of those tradition and modernity.
Count on a creamy and prosperous foie gras ganache with Japanese salmon roe, traveling fish roe, and kombu-pickled daikon and other edible bouquets and leaves from the 1-Arden Food Forest, sandwiched concerning crispy wafers. Modern in both equally appears and flavour, the dish is most effective eaten with arms.
For mains, the meats at Oumi are a ought to. Kohitsuji Yaki ($70) and Buta Kakuni ($60) are effortlessly our favourites. Bursting with flavour, the grilled Australian lamb marinated with a crimson garlic sauce, then grilled about binchotan.
The smoky charcoal flavour is perfected with a citrus blend of accomplices — lemon myrtle, lemon balm, and calamansi.
The Buta Kakuni (Braised Australian Pork Tummy) mimics the lamb, with a tender and a soften-in-the mouth texture. The dish is then elevated by staying braised skin-on with dried orange peel, shoyu, sake, mirin, awamori, and Okinawa brown sugar for practically 5 hrs.
Edible flowers, grilled eringii mushrooms mountain caviar, yuzu, and clean egg yolk finish the dish.
From the seasonal choices, the Awabi ($80) is a savoury combine of teppan-model salt baked fresh new dwell Australian abalone, coated with kombu and blanketed in sea salt. With a splash of sake, the abalone is baked and served along with a vivid pesto.
Slightly also salty for us, the dish is saved by the earthy pesto which cuts by the salt elegantly with splashes of grilled eggplant and yellow miso.
Help you save some space for dessert, as well. The Kyoho Sorbet ($20) combines well-cherished sweet Japanese flavours. Think a quenelle of Kyoho sake sorbet, atop soft warabi mochi, and a mattress of sesame crumble and crushed black sesame praline beneath. The dish is more, luxuriously adorned with glistening berry paper tuile.
Reshaping the connection among the foodstuff and beverage business and the normal natural environment, Oumi is using the subject matter of sustainability to new heights! That coupled with an indulgent evening meal and an unrestricted check out of Singapore’s twinkling skyline — not as well shabby for a evening out in Singapore!
Oumi is situated at CapitaSpring, 88 Current market Street #51-01, Singapore 048948, p. +65 81583763. Open up for lunch Mon-Fri 12pm-2pm, and for dinner Mon-Sat 6pm-10.30pm.