Monte Risaia Tasting Session 2022

Monte Risaia Tasting Session 2022
59 Duxton Road

Opening Hours:
Mon - Sat: 6pm - 11:59pm,
Closed Sun


https://monterisaia.business.site/

This was an invited media review. I did not pay for the meal during the free hosted tasting session.
Attended with representatives from Jennifer Yeo Lifestyle, SG Food On Foot, and Chubby Botak Koala.

Shiso & Omaru Dashi Pasta

Refined & Affordable Japanese Italian Omakase

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 7
Food & Beverage: 8
Service: 8
Value for Money: 8
Budget about SGD $98++ / $168++ per person.


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Established since September 2019, Monte Risaia is a Japanese Italian fusion omakase concept, operated by the Marusaya Group (a Japanese katsuobushi wholesaler), which also operates sister restaurants TEN Sushi, and the eponymous Dashi Master Marusaya. Focused on serving exquisitely crafted, delicious plates made with fresh seasonal ingredients, Monte Risaia offers an intimate and refined omakase dining experience.

It was perhaps serendipity that our last visit to Monte Risaia was in January 2020, before the onset of the COVID-19 pandemic. Now that the world is recovering, this return visit to Monte Risaia in July 2022 marks a nice milestone; though the last 2 and a half years flew by so quickly it seems like a dream.

Monte Risaia Signage

Ambience at Monte Risaia is cozy and intimate, exuding a quiet elegance. Half of the small area is occupied by a large serving counter and bar, surrounded by 12 seats. With only 2 more private rooms that seat up to 4 people each, the total capacity here is 20 people at any one time. Spotlights create a curtain of light and shadow, soft jazz and classical music plays in the background, while the precise setting of tables and the narrow walk by black walls and wood invite you into a bespoke atmosphere.

Service at Monte Risaia is attentive and interactive. Operated by 2 chefs and 1 bartender / operating manager, they present an exquisite dining experience. With any omakase, expect a detailed introduction of each dish as it's served, highlighting the fresh seasonal ingredients of the day. Clearing is done efficiently between courses. While it's intriguing to watch both chefs prepare each dish to order, they tend to cross paths more often than elsewhere, like a start-stop dance.

Food at Monte Risaia is a fusion of Japanese and Italian cuisines. Focusing on omakase sets, Head Chef Taizo Yamada, along with Chef Roy, serves up creative, meticulously prepared dishes that are both visually pleasing and delicious. Made to order with fresh premium and seasonal ingredients, each dish we had was a delight. Portions are nicely sized for individuals. Prices are more affordable than other omakase sets elsewhere, budget SGD $98++ for a 4-course meal.

Open Kitchen

Head Chef Taizo Yamada

Chefs Working

Wines

The Wine Botter Prosecco DOC Spumante (SGD $16 per glass) is a sparkling wine made from 100% Glera white grapes, by the Casa Vinicola Carlo Botter winery in Fossalta Di Piave, Venice, Veneto, Italy. It has a pale yellow white colour, with aromas and tastes of acacia flowers, peach, green apple, and lilac flowers. The body is light, bubbly, and fresh, with delicate fruity floral earthy bitter sweet flavours, and a long persistent aftertaste. Harmonious with a balanced acidity, a perfect combination for hors-d’oeuvres and delicate dishes such as fish or seafood.

Wine Botter Prosecco DOC Spumante (SGD $16 per glass)

During this visit, we sampled the 4-course Dinner Omakase (SGD $98++ per person), which featured 3 antipasti (appetizers), 1 carne (meat), 1 pasta, and 1 dolce (dessert). Most dishes feature seasonal ingredients, keeping things fresh for returning diners.

We began with the Home Made Focaccia With Olives, which actually doesn't count as part of the 4-course dinner omakase set, rather, it's a complimentary side. The home made focaccia bread is so soft and fluffy, with a distinct bready sweet flavour. Served with olive oil and black vinegar for dipping, lending an earthy herbal sour sweet note to contrast. The pickled green olives are juicy, bursting with vegetal earthy sour sweet nutty flavour. Good!

Home Made Focaccia With Olives

Home Made Focaccia With Olives

Home Made Focaccia With Olives

The appetizer of Wagyu Ham With Burrata Cheese was divine. The rich fatty marbling of the wagyu beef ham is luscious and succulent, melting away with a light chew to release its meaty fatty salty savoury notes. Paired with the creamy soft burrata cheese with its mild milky sweet flavours, and bits of shredded parmesan cheese with salty cheesy flavours, this was more delightful on the palate then the eyes. Highly recommended!

Wagyu Ham With Burrata Cheese

Wagyu Ham With Burrata Cheese

Wagyu Ham With Burrata Cheese

The appetizer of Lobster Bisque Cartoccio Style, where 'cartoccio' means paper-wrapped then oven-baked, engages the senses. As you unfold the baking paper, the fragrant aroma of crustaceans beckon, then you see the bright, visually-enticing lobster bisque with asari clams within. The warm soup / broth is smooth without being too creamy or cloying, holding sweet savoury salty flavours in just the right balance, lacking any bitter sour notes. Paired with the bouncy clams, this is a well-executed rendition. Good!

Lobster Bisque Cartoccio Style

Lobster Bisque Cartoccio Style

Lobster Bisque Cartoccio Style

Lobster Bisque Cartoccio Style

The Japanese Chiayu Confit is certainly interesting and somewhat of an acquired taste. I love the mild bitter sour sweet oily fishy taste of preserved anchovies or herring, and this chiayu fish is much the same (except it's an oven-baked stew), with a soft flaky slippery texture. The confit of soft cherry tomatoes lend a vegetal sweet note, contrasted by the juicy corn kernels with grainy vegetal sweet flavour. A sprinkling of crisp spring onions complete with vegetal herbal earthy sweet flavour. Good!

Japanese Chiayu Confit

Japanese Chiayu Confit

Japanese Chiayu Confit

The Roasted Beef Tenderloin has a medium rare doneness after oven roasting, and is thinly sliced, with a succulent chewy juicy tender texture and bold meaty savoury salty flavour. Layered with small touches of ingredients, including grated horseradish, chicken cartilage / soft bones, shredded parmesan cheese, balsamic vinegar, and fresh tomato sauce, the combination of garnishes lends a burst of sour sweet spice earthy vegetal flavours, with a contrasting juicy crunchy texture. Interesting burst of acidity, lively and refreshing. Good!

Roasted Beef Tenderloin

Roasted Beef Tenderloin

Roasted Beef Tenderloin

Roasted Beef Tenderloin

The Shiso & Omaru Dashi Pasta remains as good as I remember, with a unique combination of flavours that are pleasant yet intriguing. The spaghetti pasta noodles are still al-dente, served in a base of lobster broth, tomato, deshelled crab meat, and shiso / perilla leaf, although the leaf is now smaller. The triple dashi of hamaguri dashi / Asian hard clam dashi, kani dashi / crab meat dashi, and konbu dashi / kelp seaweed dashi, blend seamlessly together, creating distinct yet complementary layers of flavour. You get bright juicy sweet savoury flavours at the start, followed by deep earthy herbal flavours at the end. Filling and satisfying, so delicious.

Shiso & Omaru Dashi Pasta

Shiso & Omaru Dashi Pasta

Shiso & Omaru Dashi Pasta

The Genmaicha Gelato is unique, made with green tea blended with roasted popped brown rice, set with milk. The pleasant toasty grainy earthy sweet flavour is enticing, and the juicy fruity sweet flavours from the seasonal berries (blueberries, strawberries) lend a complementary note. Highly recommended!

Genmaicha Gelato

Genmaicha Gelato

Genmaicha Gelato

We remain impressed with the cozy ambience, attentive service, and delicious food at Monte Risaia, all of which is like before. And with their pricing being more affordable than other omakase outlets, Monte Risaia looks set to continue on. Advance reservations are recommended!


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