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If the above food are not enough to make you tick, then hopefully the local music artists would!

Tickets for Wine Fiesta 2015 are now available through SISTIC or all 11 of SSWC's retail stores islandwide!

This lethal combination of condensed milk and milo can hardly disappoint. It reminded me of milo dinosaur, albeit a dry version!

Tom Yam Toast with Chicken Floss & Egg | S$3.50/-

These golden brown delicious looking balls comprising chorizo, bechamel and mozzarella were definitely a delightful companion to my pint of Asahi. Served with tangy jalapeno vinaigrette, expect some richness from the house-made creme fraiche that delivered a good balance overall. The crispy coating was more than enough to smite me anyway.

Verdict: 8.0/10

Burratina & heirloom tomatoes | S$18/++

This dish was a classic and you could hardly go wrong with buffalo mozzarella that was cleverly served with oregano, basil oil and dehydrated olives that not only added depth to flavours but variation in textures. While it was stated on the menu that there was gula melaka balsamic, it was almost impossible to taste any of it so my expectations were somewhat misguided to begin with. Nonetheless, the cheese was brilliant and so were the tomatoes.

The beauty of using heirloom tomatoes is its superior characteristics of subtle fragrant compounds which research have proved to influence flavours of a tomato beyond its sugar content. This was a clear favourite among the guests at the table and I could not see why not.

Verdict: 8.0/10

Tuna tartare | S$17/++

I always regard tuna tartare as one of those dishes that sound so easy but yet so difficult to get it right. Appreciating the quick smear with the back of a spoon on the avocado wasabi puree as part of an elegant presentation for the dish, the elements did not work out quite as well as I had expected. The Nan Shui pear shavings was ingenious thinking to add granularity to the dish and to balance out the heat in the wasabi. On the other hand, the yuzu and soy vinaigrette on the diced tuna ticked the box for acidity. When consumed as a whole, the heat of the wasabi and the richness of the avocado stood out, almost like a sore thumb unfortunately, as the other elements were masked and paled in comparison to strike a harmonious chord.

Verdict: 7.0/10

Roasted corn niblets | S$12/++

Regarded by some as the best corn in Malaysia and inherently the most expensive, these white corn (also known as candy corn) niblets from Cameron Highlands were extremely crunchy and robust in flavours. The Chef massaged salt through the corn, sufficient to extract some of the moisture to leave each bite a nice crunch while still tasting succulent. What made me craved for a second serving was that beautifully smoked sour cream made out of chilli, paprika and cayenne, giving an unexpected but surprisingly good punch of heat.

Verdict: 8.0/10

Crispy nori wrapped salmon | S$29/++

This was my favourite dish out of all the starters and mains tried for dinner. The fennel salad on the side was tossed in a tangy dressing that would almost make a brilliant starter standalone. The real deal on the plate was that perfectly cooked salmon that was double-fried. With a thin layer of breadcrumb coating to give that desired crunch, it was flash-fried to keep it crisp. The lovely pinkness on the inside was delicate to the touch and was almost melt-in-your-mouth tender. I truly enjoyed the juxtaposition in textures and if that was not enough to get you hooked, that carefully prepared Ponzu sago sealed it for me with a nice chewiness to the mouthful. The acidity from the citrus element was spot-on to go with the main but my only complaint was that the balance of flavours on the plate was somewhat tilted towards a more acidic after-taste due to the salad. If you were to have them separately, that might sort things out.

Verdict: 8.5/10

The Raven Burger "Cemita" | S$22/++

A handmade minced patty that possessed 180 grammes of quality beef chuck, we enjoyed the burger as much as the salmon. The patties were made from scratch and it was fluffy on the inside and nicely toasted for a crisp finishing. What made this a winner was not just the perfectly cooked patty that retained a slight pinkness in the middle but the gorgeous combination of  chorizo cream, avocado, red onions, corn chips and chipotle. It tasted rich and truly American.

Verdict: 7.5/10

Handmade open beef ravioli | S$24/++

After sharpening my palate over the years through trying various kinds of cuisines, it is key to practise cooking yourself to learn and better appreciate any dish served. It has taught me to change things not for the sake of being different but rather to make the difference, be it in taste or flavours. 

Staring at the dish, I struggled internally to ascertain what is an open ravioli - does that not seem like another rendition of lasagne but coined in a hipster fashion? Do not get me wrong, I love the flavours presented on the dish, that pulled beef that was braised for 16 hours in red wine was a cracker as it was brought to medium well before finishing in the oven to lock in the juices. The sheets of freshly rolled pasta were stacked and drizzled with Parmesan cheese. Carrot cream, red wine sauce and spinach were added for finishing. The pasta was cooked perfectly to al dente and the whole dish was a winner but the flaw was again in managing diners' expectations. 

Verdict: 7.5/10

Green tea opera | S$13/++

  

Kudos to the dessert chef for coming up with this beautiful dish. No way was I expecting a green tea opera presented almost like a bacon! The plate came complete with a generous scoop of adzuki bean ice cream, green tea and chocolate truffle. The sake gel littered on the sides of the plate gave an unexpected burst of bitterness that went surprisingly well for me.

Verdict: 8.0/10

Chocolate overdose | S$13/++

With a dessert that claims to be chocolate overdose, that is a tall order to fill but the Chef nailed it. It was an artisanal display of various textures of Belgian chocolate starting with the bitter chocolate sherbet (70% dark chocolate), hazelnut mousse (33% milk chocolate), chocolate sponge (55% dark chocolate), milk chocolate, hazelnut cream before being sprinkled with the broken bits that added another dimension with the crunch. Apart from delivering on all fronts in flavours and textures, the complexity derived from dark chocolate was impressive indeed.

Verdict: 8.0/10

I have to applaud the Chefs at work in delivering an array of quality dishes with no attention spared in construction, presentation, flavours and tastes. I must say there are not many restaurants out there which managed to devote such labourious efforts at this price point. For other parts of the restaurant, fine details such as menu and interior decorations were also well taken care of. 

There are also three sections to the restaurant - the Garden (outdoor seating), Bar and Gallery which house comfortable leather seats in cosy corners. Happy hours run from Monday to Saturday 5 - 9pm and all day on Sunday. Not only are draft beers 1-for-1, they are one of the few places to offer cider on the tap.

I have definitely found a new sweet spot for happy hour sessions and for those who think that Raven is merely a place for drinks, you might want to pick up that menu and start ordering.

Overall Verdict: 8.0/10

Raven

B1-01/02 Chijmes, 

30 Victoria Street

Singapore 187996

Tel: (65) 8798 2724

Website: www.raven.sg

Given that seafood anchors the offering of the restaurant, Sumiya differentiates with unique cooking methods such as its irori genshiyaki (charcoal-grilling). Being one of the highlights of the restaurant, you will see the chefs at work as you step in. 

This technique allows a beautiful layer of smoky char on the seafood while preserving the succulence of the ingredients. The whole fish or selected fish parts for instance would be skewered and slow-grilled vertically around a stack of smouldering charcoal and cooking time can take anything from 20 to 40 minutes. In the meantime, do try some of the starters!

Garden Salad | S$14.80/++

It is one of those occasions where the food served looked exactly like how I visualised it to be when I read it off the menu. Presented elegantly in a ceramic pot, the salad looked like an assemble from our garden indeed! With an assortment of fresh vegetables, crab stick, flying fish roe and potato salad, one can choose to enjoy it with a yuzu soy sauce or creamy sesame dressing. Go for the latter and it would not disappoint as it went beautifully well with the mashy potato salad that hit just the right notes for us.

Fresh Bluefin Tuna mixed cube Sashimi | S$48/++

I definitely love my sashimi and it was impossible to resist a platter as such. With three cuts from the prized bluefin tuna, expect to indulge in the ootoro (fatty tuna belly), chutoro (medium fat tuna) and lastly akami (lean tuna). You can differentiate the three by their hues with the lean tuna being richest in colour and the fatty tuna bearing the lightest shade. As much as I love my waistline, I got to admit that the melt-in-your-mouth ootoro was my clear favourite.

If you enjoy a wine-pairing for your food, do ask for recommendations on sake-pairing for your sashimi or grills as the restaurant has an in-house certified sake sommelier will take care of your needs.

Incidentally, I caught one of the chefs at work as he worked towards preparing a sashimi platter for diners on another table!

Fresh Hotate (Scallop) Isoyaki | S$11.80/++

The half-shell scallops served here would not disappoint and if you have some business associates that you would like to impress, be sure to order this. Char-grilled to perfection with soy sauce dashi broth, the scallop was fresh, succulent and cooked perfectly. If you are not too tolerant towards salty broths, you might find it slightly too strong but for those looking for a strong flavour, this would fit the bill.

When it comes to the selection of fish, do check with the servers on the seasonal specials or catch of the day as it is subjected to availability.

Homemade dried fish, Renkodai | S$28.80/++ or market price (depending on choice of fish)

The Renkodai is a type of sea bream and while it tasted great, do watch out for the tiny bones so for the parents, do keep a look out for your kids. With a drying machine in-house, it helps to control the temperature at 30 degrees Celsius with a heat that replicates the warm of typical sun rays. This process helps to intensify the natural flavours of the fish just like how sun-dried tomatoes would compare with normal tomatoes. Dried with a proprietary marinade before char-grilling it, the desired taste would be imparted on the selected catch.

Perhaps I was expecting a stronger differentiation with an additional cooking technique, I was rather unimpressed with the taste. While the drying machine was supposed to extract the natural flavours of the fish, it came across rather and this could perhaps be a choice of the fish.

Grilled Yellowtail Collar with Salt | S$20.80/++

A classic that one cannot go wrong, this dish fondly reminded me of my dining experience at Nobu InterContinental Hotel in Hong Kong where the quality was on par. Char-grilled to perfection again like its other dishes, I particularly enjoyed the crisp skin that was a collective result of the grill and the salt that was carefully massaged onto the yellowtail collar, extracting the moisture to the surface. This however did not compromise the underlying flesh as the naturally oily fish made sure that it tasted succulent. Have it with a dash of the finely grated dashi and you have a star dish.

Chef's Ryoshi Mushi | Open price subject to ingredients ordered 

Also known as the Can Can Mushi, this hotpot dish was inspired by the way Japanese fishermen cook freshly caught seafood in a tin can on the board or on shore. In Singapore, we obviously have it done in a slightly more sophisticated manner and we have a specially designed aluminium tin cooked over a table-top stove. 

Depending on the customisation of the seafood by the diners or the chef, the price of the dish may vary but if you need some numbers, the soup base is a standard charge of S$6 and you have a choice between clear broth, tom yum or the must-try soy sauce and miso-based soup with garlic and chilli. I say it is a must-try because I had not one, not two but three servings. The balance in flavours was spot-on, a hint of salinity that gave the oomph and the after-taste was matched by a growing heat from the chilli padi added.

I suggest having the prawns (S$5/pc) , oysters (S$4/pc) and Hamaguri clams (S$3/3pcs) but do be careful not to leave the fresh seafood in the broth for too long as it will overcook them. 

Sumiya Tropical Dessert | S$18.80/++

With a presentation that would wow your guests, the hand-carved ice bowl comes in limited quantities. If you look at the bowl closely, you would find it being crafted with just ice and seaweed! While it was melting when we indulged on it, don't worry, you will have enough time to finish it before it becomes a mess on the table! Tasting like our more familiar local favourite Bobo Chacha, this is the Japanese rendition with cubes of mango, watermelon, rock melon, sago, green tea ice cream and red bean paste in coconut milk sauce. 

Mango & Yoghurt with Matcha Ice Cream | S$8.80/++ 

With different types of seating arrangement to cater for families, business functions or simply get-together with friends, we were particularly attracted by this wall lined full of old records specially imported from Japan!

In terms of service, it is arguably true that Japanese restaurants typically ensure that their servers give nothing but the best and we later learnt that the manager give a run-down to make sure everyone learns how to greet guests in Japanese. 

Overall, it was a good dining experience and with quality comes price. The air-flown quality seafood can also be enjoyed in Sumiya's latest sake-pairing 5-course menu offered at S$68.80/++ per person. We would definitely return for the Ryoshi Mushi, sashimi and also to try out other types of sake!

Overall Verdict: 7.5/10

Sumiya

Suntec City (Sky Garden, North Wing, Tower 2)

#03-332/333

Singapore 038983

Tel: (65) 62351816

Website: www.sumiya.com.sg