SUSHISAMBA’s first Asia Pacific outpost opens in Singapore

SUSHISAMBA Singapore opens this week for dinner sessions (lunch will be available from 2 September). Perched atop the 52nd floor of Capital Tower in the CBD, the new culinary destination’s highlight is its wraparound views along with a unique offering of Japanese, Brazilian and Peruvian cuisine.

The menu features many of the brand’s global favourites such as its Peruvian ‘seviches’ and SAMBA rolls. There’s also a selection of specially crafted Singapore-exclusive items including the SAMBA Chilli Crab Roll brimming with crispy soft-shell crab and laced with chilli crab sauce and yuzu mayo. And the signature SAMBA Singapore Roll: encased in thin soy wrapper is a combination of succulent lobster, mango and avocado, drizzled with aji honey truffle.

Chef Kyung Soo Moon, Culinary Director of Sunset Hospitality Group who travelled to Peru and Brazil to garner inspiration says that some of more unique ingredients are procured directly from overseas. “For example Peruvian dried chilli, yellow chilli, and choclo (corn). They are difficult to get, and we can’t find these ingredients in Singapore. So, we source them directly from Peru.”

The chef points out that the menu in Singapore features a few types of ‘seviche’ – raw fish cured with lime juice. For instance sea bream laced with truffle leche de tigre and topped with sweet potato crisp, or salmon with passionfruit and aji amarillo. All the ‘seviches’ are accompanied by plantain crisp, salmon skin, or black rice crackers for textural contrast.

Besides that, guests get to try authentic Peruvian specialties such as the aromatic arroz chaufa, a Peruvian wok-fried rice with jumbo asparagus served in a claypot as well as crispy taquitos with a range of fillings such as yellowtail with avocado.

Meanwhile, the sushi counter which displays an array of premium seafood, is helmed by a head sushi chef who’s trained at a one- Michelin-starred restaurant in Singapore. Chef Moon says that the sushi is prepared in authentic ways using the highest quality ingredients including sushi rice seasoned with traditional red rice vinegar.

To watch the chefs in action, sit at the robata grill counter while waiting for skewers of Chilean seabass marinated with miso to be fired up in the josper oven. After dinner, head up to the SAMBA Room and order a round (or more) of refreshing caipirinhas made with cachaca, lime and sugar.

Chef Moon adds that the overall philosophy is not only about food and décor, but a harmony of the three cultures: Japanese, Peruvian and Brazilian influences along with samba energy, ‘fun dining’ and entertainment.

168 Robinson Road, #52-01, Capital Tower. Tel: 6550 2290