What happens when you mix the incredible flavours of Vietnamese and Japanese cuisine? You get Shiki Zen X Viet Kitchen: A Culinary Journey From Tokyo To Saigon. This collaboration between Executive Chef of Viet Kitchen, Chef Peter Cuong Franklin, and Executive Chef of Shiki Zen, Chef Norihisa Maeda, bring diners an authentic fusion of ingredients. Five specially crafted dishes will be available for you to indulge in at both restaurants from March 1st until the 31st.
(From left to right) Executive Chef of Shiki Zen, Chef Norihisa Maeda and Executive Chef of Viet Kitchen, Chef Peter Cuong Franklin
Start your meal off with the Dirty Saketini ($98) made with sake, gin, salted lemon, yuzu, and kaffir lime. You can ask to have this drink stronger (made with more gin than sake) or lighter (made with more sake than gin) depending on your preference. If cocktails aren't your thing, Saigon and Sapporo Beer will also be served.
A5 wagyu beef carpaccio with shallot oil sauce, basil, shiso, lemongrass, peanuts, egg, and sesame rice crackers
Hanoi Style Chicken Udon
Saigon Style Beef Udon
Caramel miso black cod
To start, we shared the A5 Wagyu Beef Carpaccio ($168) with shallot oil sauce, basil, shiso, lemongrass, peanuts, egg, and sesame rice crackers. The rice crackers added a contrasting crunchy texture to the melt-in-your-mouth beef with each bite.
For the main dishes on the menu, we tried the Hanoi style chicken udon ($138) made with homemade udon, pho chicken broth, poached chicken, bean sprouts, leek, mint, coriander, yuzu, and kaffir lime, and the Saigon style beef udon ($168) made with homemade udon, pho beef broth, A5 wagyu beef, onsen egg, bean sprouts, leek, shiso, basil, and cilantro (both photos only show a half portion of the dish).
The consensus around the table was in favour of the beef udon, which was seriously delicious, despite it not being the most photogenic dish. To finish up the main dishes, we had the caramel miso black cod ($198) made with caramel fish sauce, miso, garlic, shallots, ginger, all on a bed of steamed rice. This was another favourite around the table: the fish was slow cooked to an incredibly tender state and the rice must have been steamed in butter because it was absolutely divine.
For dessert, they've created a banana nutella gyoza ($68) that is sure to hit home with any banana or nutella lovers. The strawberry sauce was a nice touch, though we felt the gyoza's could have used a lot more banana and chocolate.
Visit either location from March 1 - 31 to try any of the above items on their special month-long only menu.
Website or Tel: 2970 3218
Mon to Sun 12:00pm - 2:30pm ; 6:00pm - 10:30pm
Website or Tel: 2806 2068
Mon-Wed : 11:00am -10:00pm / Thurs, Fri, Sat: 11:00am -11:00pm / Sundays (Close)