Mizue is an exciting new multi-concept dining destination. By day, it offers a Japanese Kissaten café and transforms into a vibrant wine bar by night. In the evening, the space comes alive with an extensive selection of wines and sake curated by General Manager Myra Buccat, paired with Japanese-Italian-inspired bites by Head Chef Vikern Chua. I visited Mizue for dinner, eager to explore its unique blend of flavours.
Buckwheat Shokupan, Smoked Goma Butter 4/5
Our meal began with the Buckwheat Shokupan (12 for 3pc), a soft and fluffy Japanese-style light yet satisfyingly chewy bread. It was paired with smoked goma butter, which had a nutty aroma and a subtle smokiness, making it a simple but addictive start to the meal.
Whipped Burrata, Frozen Momotaro Tomato, Yuzu Oil 5/5
The Whipped Burrata with Frozen Momotaro Tomato and Yuzu Oil ($22) was an unexpected but brilliant pairing. The whipped burrata was smooth, creamy, and delicate, while the frozen momotaro tomato introduced a natural sweetness and refreshing chill that contrasted beautifully with the cheese. The yuzu oil added a zesty brightness, lifting the dish with a citrusy, aromatic note.
Scallop & Maitake Risotto 4.2/5
Unlike traditional Italian risottos that retain a firmer bite in the rice grains, Mizue’s version of Scallop & Maitake Risotto ($28) was softer and creamier, leaning towards a more comforting texture. The plump, juicy scallops provided a sweet seafood richness, while the Maitake mushrooms introduced an earthy depth that complemented the dish wonderfully.
Pappardelle Kombu Beef Ragu, Parmesan, Togarashi 4.8/5
The Pappardelle Kombu Beef Ragu ($30) was another standout dish, featuring perfectly cooked pasta with a delightful bite. The kombu-infused beef ragu provided a deep umami richness, while the Parmesan and Togarashi elevated the flavours further, adding a hint of spice and complexity. This dish was a satisfying and well-balanced fusion of Japanese and Italian elements.
Tripe Fromage: Mascarpone, Parmesan, Cream Cheese 4.8/5
We indulged in the Triple Fromage, a moist and luscious cheesecake made with Mascarpone, Parmesan, and Cream Cheese for dessert. The combination created a perfect balance of light creaminess and rich umami notes, offering a sweet yet sophisticated ending to the meal.
Mizue impresses with its thoughtfully curated menu, blending Japanese and Italian influences in an elevated yet approachable way. The combination of expertly curated wines, bold flavours, and a chic ambience makes it a must-visit for those looking for a unique dining experience in Singapore.
Note: This is an invited tasting.
Mizue
87 Club Street
Singapore 069455
Tel: +65 96395914
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Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line), Chinatown (DT, NE Line)
Opening Hours:
Tue: 6pm – Till Late
Wed-Sat: 10pm – 3pm, 6pm – Till Late
Sun: 10am – 4pm
(Closed on Mon)
Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]
2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]
3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 8 minutes. [Map]