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| The recently opened Zento in the renowned gourmet district of Dempsey Hill seems set to become a very special restaurant among special restaurants. Singapore's fine dining milieu can lay claim to a few exceptional Japanese eateries, but none which have transcended typical notions of Japanese cuisine in the way which Zento has with such aplomb. |
| All over the world, Japanese food is endowed with notions of tradition and ancient art. While these elements feature in the ethos of Zento, they are merely a springboard to an array of delicacies which are decidedly contemporary, using Japanese ingredients creatively and in a way no other establishment can claim to equal. Perhaps it is fitting that 'Zento' means 'futuristic food', for that is exactly what Singapore's diners can expect at this contemporary establishment - an establishment which oozes cool and sophistication from the decor to the tiniest morsel that finds its way to a table of lucky diners. |
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Zento
Block 18B Dempsey Road
Singapore 249677
Tel : 6474 0378
Fax : 6475 9690
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| To throw about notions of innovation, creativity and futuristic edibles in connection with Japanese cuisine is easy enough, but when you consider the exceptional pedigree of the couple who opened Zento, it becomes clear that these are not just empty words. In conjunction with his ever elegant and supremely competent wife, Chef Gunawan Wibisono opened Zento in June of 2009. His credentials couldn't be higher. |
Having spent a year as Iron Chef Masaharu Morimoto's protégé, his skill and talents have been tried and tested to the limits. Hailing from such an illustrious culinary background, Indonesian chef, Gunawan Wibisono and his wife, Dyana Sulistyawati, decided to open Zento with a desire to bring to Singapore's diners all the warmth and personal attention that a labor of love affords.
Sushi and sashimi are offered in both traditional and modern incarnations. All are prepared with the same premium ingredients that superlative Japanese fine dining demands. In addition, diners get to sample home-brewed soy sauce and home-pickled ginger, as well as authentic wasabi grated from the roots. Connoisseurs of Japanese cookery will be delighted to discover that a meal at Zento is all about the qualities to be found in each separate ingredient. Even though you might want to sample a plate or two from the a la carte menu, set menus at Zento are the preferred choice for many for lunch and dinner.
A lunch set menu starts from a very pleasing $18 and includes miso soup, an entrée and dessert. If you want to add in some crispy, light tempura, salad and rice, the set menu B option is only a little bit more at $25. Those who are coming specifically for Chef Gunawan Wibisono's miraculous sushi should go for the dedicated sushi menus. |
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| There are two sushi menus available for lunch. The $35 lunch supplies miso soup, 5 pieces of premium sushi, 8 pieces of sushi roll and a lovely dessert to round it off. For those who want it all, the $55 menu builds on the previous option with an extra piece of premium sushi and a 6 pieces of premium sashimi. For those prefer to pick and choose their pleasures, there are some striking signature dishes. |
| For an appetizer, you couldn't do better that to order the Tuna Pizza Crisp Tortilla which is a delicious fusion of ingredients and styles and goes some way to conveying Chef Gunawan Wibisono's facility with crossing culinary borders. It is a delectable marriage of spicy tuna, tomato, cilantro and hiyashi wakame, all realized to crispy perfection. Other signature appetizers include the Scallop Carpaccio which boasts delicately thin slivers of scallop topped with ginger, garlic, yuzu sauce and mitsuba leaf, all arriving at your table after being simmered in hot grape-seed oil. |
| Of course, you may just be in the mood to head straight for the prime sashimi, in which case the Zento sashimi plate is a showcase of five assorted varieties served with seven sauces. From otoro with black caviar and miso-marinated salmon, to madai with onion vinaigrette and wasabi-encrusted tuna, it is a plate of rare delights. Not to forget the fresh oyster with jalapeno and fish sauce. |
| Diners looking to experience a dish for which Chef Gunawan Wibisono is already famous might like to sample the plumper relatives of maki sushi, the Futomaki. Volcano shrimp tempura and smoked salmon are two Zento favourites, while avocado, crab stick and masago make for a marvelous foray in contemporary Japanese culinary creativity. It would be a shame to visit Zento without trying the Riceless Maki, especially considering that it is the only restaurant in the country to hand roll its maki using soy paper instead of seaweed. |
| It allows for a special flavour and texture, and is the ideal prelude to a signature entrée of Jumbo Shrimp Tempura with pineapple sauce and wasabi fried rice. Or perhaps the miso-marinated Chilean sea bass will be just the thing to redefine your expectations of both seafood and Japanese cookery. Those looking to test the chef's facility with Western cuisine only need to order the Rack of Lamb with miso Dijon to discover that there is no discernible end to his talent. |
| If you have opted for a Japanese-inspired meal for appetizer and entrée, then perhaps a little Western departure for dessert is in order, if only to touch on as many national bases as others in the restaurant will have. The Chocolate Lava Cake, a freshly baked slice of decadence, is served with vanilla ice cream and berries, or maybe it will be the Green Tea Crème Brûlée with caramel and fresh fruit that hits the perfect final note of sweetness. |
| If you tend towards more robust flavours, then the Coffee Parfait with chocolate shavings and ginger vanilla ice cream is bound to leave you with a lasting sense of a great Zento meal. |
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