Hubert Burda Media

BAM! Goes Omakase

BAM! Goes Omakase

The Singapore dining scene is a brutal one. Restaurants open as fast as they close, with some literally shuttering overnight.

When you have a trendy restaurant still around (and popular), almost five years on, they must be doing something right.

Originally billed as a tapas and sake bar with a modern shudo —a contemporary way of sake appreciation through food — concept, BAM! remains one Singapore’s most underrated dining spots known for its convival atmosphere, select menu of sake and well turned-out tapas.

What’s built BAM! its loyal following though is chef Pepe Moncayo’s affordable omakase sets where he’s exercised his creativity beyond the expected tapas standards. In June, he decided to evolve BAM! into a full omakase restaurant.

Cold Capellini, Sakura Ebi, Uni, Citron Confit, Hazelnut Oil, Nori

“By focusing on our omakase offering, we are able to put our best efforts behind a single free-form menu that showcases the season’s peak ingredients at their freshest, without being bound by any pre-conceived notions of cuisine style or signature dishes,” explains chef Pepe.

Doing away with the a la carte selection, there’s an Omakase Menu across a number of variations.

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Four courses: S$98++ (additional S$58++ with sake pairing)

Six courses: S$148++ (additional S$78++ with sake pairing)

Eight courses: S$188++ (additional S$98++ with sake pairing)

Vegetarian Omakase: S$78++ for four courses; S$98++ for six courses (additional S$58++ or S$98++ with sake pairing)

Dessert Omakase: S$48++ for three courses (additional S$34++ with sake and wine pairing)

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As always, chef Pepe plays with flavours, textures and seemingly contrasting cuisines. While ingredients (and the menu) change according to seasonbility, what’s appeared recently on their Instagram has us salivating.

Kampong egg with baby sotong and chorizo

How about a cold capellini adorned with lucious uni, sakura ebi with hazelnut oil and a citrus confit, or perhaps a kampong egg with chorizo and fresh fried baby squid or pork jowl with emperor’s sprout and sesame?

Book us in please, and soon.

38 Tras St, tel: 6226 0500

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