AS THE ARTIST INTENDED

I visit Amara Hotel's swanky new omakase restaurant, Sapōto, and speak to the deeply erudite Chef Phang Chin Shyong who, together with Chef Desmond Fong, is elevating the art of omakase.

- WORDS SUFFIAN HAKIM PHOTOS SAPÕTO

WHILE PERHAPS NOT AS VIBRANT as Mondrian Hotel as a lifestyle destination, Amara Hotel has quietly positioned itself as a no-frills gastronomic hub, housing several excellent epicurean experiences such as Jigger & Pony and Elements.

The latest addition to its repertoire of culinary delights is Sapōto, a yakitori restaurant that elevates the art of the chef's tasting menu, specifically through the prism of expertly grilled skewers. It's omakase the way I love it—no bells and whistles; just amazing food.

The ambition to elevate omakase stems from the formidable talent guiding Sapōto's kitchen. Here, the seasoned hand of chef Phang Chin Shyong, a yakitori expert boasting over a decade of experience, and formerly the head chef of the renowned Shirokane Tori-Tama, meets the innovative vision of chef Desmond Fong, the veteran chef-proprietor behind the successful Sushi Yujo and SHINRAI.

This synergistic partnership is key. Chef Shyong's mastery of the grill provides the authentic, smoky foundation of exceptional yakitori. Then, chef Fong's proven expertise in innovating Japanese cuisine infuses each menu with fresh, unexpected dimensions. The result is a truly distinctive yakitori omakase experience that harmonises tradition with audacious creativity.

Omakase at Sapōto is not just a succession of skewers. It's a meticulously crafted culinary narrative. The journey takes you through elevated flavors that showcases the chefs’ expansive creativity both on and off the grill. While the star remains the expertly cooked yakitori, from succulent chicken thigh with leek to rich tsukune with a luscious egg yolk, a curated selection of refined dishes thoughtfully punctuate the experience. Weeks after my tasting, I'm still craving the delicate richness of the chutoro carpaccio, the indulgent luxury of uni truffle brioche, and the subtle sophistication of its truffle chawanmushi.