Shifted over from Keong Kaik Road‘s, Five Nines is now taken over by Head Chef Takashi Ohkawa who has close to two decades of experience in European and Japanese cuisine, earning his stripes from restaurants across Italy and Japan. Last joined as an Executive Chef of Enoteca L’Operetta in Singapore upon receiving an invitation in 2015, Chef Takashi was soon tasked to introduce his brand of European-Japanese cuisine to the revamped Five Nines at Cuppage Plaza when he ventured further with them in 2016.
Credits: Five Nines Facebook
The whole menu has been changed and styled with a more casual approach, however, the concept of having to serve affordable European-Japanese cuisine still remain in this 28-seater restaurant. Omasake will be much more focused apart where ingredients air-flown in from Japan will be showcased several times a week apart from their a la carte menu.
Start Your Evening Light with the Premium Japanese Fresh Peach Spumante
This Refreshing Cocktail is Available with Orange & Apple as well
Let us check out the following 6-course omasake dinner menu (available until the end of December except for Christmas & New Year Eve) and three of the a la carte dishes:
Botan Shrimp with Tosazu Bubble | Tosazu Vinegar, Salmon Roe & Couscous Salad
Texture, Fresh, Sweet with a Crunch
Best item on this Omasake Menu!
Moment Smoked of Foie Gras Terrine | Bruschetta & Orange Jam
Senses, Creamy, Marmalade, Flowery with a hint of Tangy Bitterish
Take a Deep Breathe for this Nice Opening!
Squid Ink Tagliolini with Snow Crab | Basil Leaf And EX Virgin Olive Oil
The Freshness of the Sea Roaming in the Garden with a Hint of Garlic
In Order to Feel of Shiokness, Slightly More Portion of Crab Meat Would be Preferred.
Steam Cod Rolled in Parma Ham | Porcini Cream Sauce & Cayenne Pepper
Taste Light, Salted by the Ham
The Cod is Lacking of its Naturally Fatty Sweetness which might be lost due to Steaming. But the Overall Experience was Enhanced when it was Eaten with the Parma Ham Together while the sauce did not stand out as it lacked the Porcini fragrance.
Mozzarella with Lamb Tender Loin Fritto | Lentil, Celeriac Puree, Japanese Pepper & Fond de veau
Has to be Careful with Portioning it Equally.
Cream Brulee with Raspberry Sorbet
Classic Sweetooth which Can’t Go Wrong. No Complaints!
The Overall Experience was concluded to be a U shaped curve; where one’s experience led high up, falling to low, constant and higher when it ends. The portion is mainly for tasting instead of making one feel comfortably right in terms of fullness. Required to find a balance and fix what is lacking.
A la Carte Menu
The Wagyu Beef does stand out itself; similar to the usual sashimi fish being used. Together with Balsamic vinegar and the greens, it tastes refreshingly decent while the grated parmesan powder gives it an additional light punch.
4 Kinds of Cheese Tortellini with Cauliflower Puree
Are You a Cheese Lover? You probably will Continuously “dunk 1 by 1” into your mouth.
Tripes ala Romana
A classic of Romania Italian offal dish to explore here in this Japanese-European Restaurant. This is something that is recommendable as it is considered unique in the menu. The tripe (one of the cow’s linings in the stomach) has been cooked till it reaches a soft texture that is easy to bite. Not to worry about any strong smell as it was well prepared together with the tomatoes an olive oil that tastes really good with the baguette. #CleanPlate
We strongly recommend you to explore on the ala carte menu as well to balance up the misses with the hits and making you fuller if possible.
5 Koek Road, #04-04
Cuppage Plaza, Singapore 228796
Tuesdays to Saturdays: 6.00pm to 2:30 am
Sundays: 6.00pm to 11.00pm
Closed for dinners and on Mondays
6-course set dinner menu till 9 pm
Promotional Price at $49++ until 31 December 2017 (Rsvp required, check with them for future promotion).
A la carte menu (tapas & main courses) till 2.30am (walk in available)