Shop Reviews

What can I say about Sentosa and Michael hotel. It s beyond imagination. But this restaurant here is a gem. Guest service is 7stars. Chef Quin is an amazing person and thank you for sharing with me your stories and knowledge. Tha cabbage you recommended , you were right. I don’t know what you put in there but this is the best dish I have ever tried. I also liked the mushroom. Very unique flavours. Jeremy, Ai and may others, you are all amazing. Great team. Finally Chee Wai, I am 50 years old and I could never Imagine that there is a waiter like you. That what you are doing I never saw it in my life elsewhere. Congratulations team you made me feel welcomed and special and it is an experience I will never forget and I will see you next year again.

The culinary experience at Syun in Resort World Sentosa transcends mere gastronomic pleasure, inviting us to contemplate the intricate interplay between tradition and innovation, nature and human craftsmanship. The signature Uni Wagyu Roll serves as a microcosm of this philosophical dance, marrying the ocean's essence with the land's bounty in a single, exquisite bite. The Hokkaido Uni, flown in with meticulous care, speaks to our modern capability to bridge vast distances, challenging our notions of locality and freshness. Yet, it simultaneously grounds us in the age-old human desire to seek out the finest flavors, regardless of origin. The A5 Kagoshima Wagyu, a testament to generations of selective breeding and careful husbandry, wraps this oceanic treasure in a embrace of terrestrial luxury. This fusion of sea and land extends beyond mere flavor, touching upon deeper questions of balance and harmony. How do we, as conscious beings, reconcile our role as both stewards of nature and consumers of its bounty? The fried rice and miso soup, humble staples elevated to art, remind us of the profound beauty found in simplicity and tradition. The Kagoshima black pork cutlet, adorned with a red wine miso sauce, further blurs the lines between East and West, tradition and innovation. It challenges our preconceptions about culinary boundaries and invites us to consider the fluid nature of cultural exchange in our globalized world. Lastly, the karaage-style Chilean sea bass, with its teriyaki balsamic sauce, embodies the restaurant's philosophy of respectful fusion. It prompts us to ponder: In our quest for novelty and excitement, how do we honor the essence of ingredients and culinary traditions while pushing the boundaries of taste and technique? In the end, Syun offers not just a meal, but a meditation on the nature of cuisine as a reflection of our ever-evolving human story.​​​​​​​​​​​​​​​​

We ordered the premium lunch bento, and while the food was fresh, it was fairly average. The portion size is suited for smaller appetites, but the flavors fell a bit short. We were seated near the hotel kitchen, which led to a lot of foot traffic. However, the service staff were fantastic. Very detailed in explaining each dish and attentive throughout the meal.

Invited to Syun by two close buddies. The attentive service staffs are great, atmosphere feels cozy yet classy. Omakase was served by Chef Gary who was very attentive to our taste palette while explaining each of the dish’s flavors.

The end to end experience was well thought out, and very enjoyable. From the moment we drove to the private parking, up till when we left after dinner, service was top notch. Chef’s attention to detail was impeccable, and it was a sight to watch him put together every dish. There was a good variety of cooking styles and well balanced flavours with top quality ingredients - coupled with chef’s detailed explanations about the farm to table story of each dish. It may be at a high price point - but the experience was well worth it.

From the first point of contact when we enquired during reservation, to the moment we left the restaurant, Imamura continued to blow us away with their service, food and genuineness. We were there for a birthday celebration, which was made ultra special by the team and Chef Imamura himself. Every dish was extraordinary and meticulously prepared. We loved the seating arrangement and how we were close to all the action. It was a truly memorable experience and our sincere appreciation to the team at Imamura.

Can’t believe it took me so long to go Imamura. More than just a great Omakase, it was a beautiful journey of culinary discovery. Chef's passion for personalization and his ability to create his signatures and pairing sauces were truly impressive. The attention to detail and creativity made for an unforgettable evening.

It’s a journey into the intricacies of Japanese fine dining, from the Intimate and beautifully decorated venue, to the painstakingly curated crockery and cutlery. Against that background, Chef Imamura serves food made by the freshest ingredients, shipped 4X a week from Japan, including seafood, beef and vegetables (which is rarely a focus of Japanese restaurants). Like what you can expect from Japanese fine dining restaurants, presentation is immaculate. Finally, the service of the restaurant staff, led by manager Zachary, is exemplary. As an example, he’d wait at the car park for guests to arrive, to give you a tour of the premises and garden, and, at the end of the meal, walk you back to the car (with a lantern in hand for illumination 😄) Overall it was an immersion into what the best of Japanese fine dining can offer. It was befitting the occasion - the tenth anniversary of our wedding.

Was at IMAMURA yesterday for dinner to celebrate a good friend’s birthday and it was definitely a night to remember! Firstly, its location the restaurant was nestled within the lush Amara sanctuary hotel@sentosa which makes you feel like u ain’t in Sg. People might hear Sentosa and go, omg it’s far but hey, the vibe is totally worth it. Following that was the food and service- each plate of food was meticulously prepared by the chef and also explained in detail about not just the food origins/concept but also about tue condiments. Totally fun and educational! The service staff really made us feel at home and were attentive and warm. I don’t think I have written such a long review previously but hey, I was indeed blown away. They have a seasonal menu every 2 months so definitely looking forward to try the nxt one in 2024!

One of the best Japanese restaurants I’ve been able to enjoy. The staff is super welcoming and knowledgeable. The chef is super friendly and professional. The food was really outstanding.