This course showcases the fusion philosophy — Japanese ingredients prepared with French technique. The tuna arrives seared on the outside, rare within, and is paired with creamy edamame puree and crisp seaweed garnish. The soy reduction adds umami without overpowering.
Tips from diners
This dish exemplifies the restaurant's East-meets-West philosophy. Each component has a purpose.
Nori seaweed is crisped to make a base for brie cheese and seasonal seafood toppings. The combination of umami-rich seaweed, creamy brie, and fresh seafood creates a harmonious starter that hints at the fusion approach throughout the menu.
Tips from diners
One of several creative starters that set expectations high for the meal ahead.
Rather than serving takoyaki in its street-food form, Chef Yew deconstructs the concept. Tender octopus is layered with creamy potato gratin and finished with takoyaki-inspired bonito flakes. A playful nod to Japanese casual cuisine elevated to fine dining.
Tips from diners
This is signature Chef Yew — takes something familiar and views it through a completely different lens.
The char is cooked perfectly with skin-side crispness. The pairing with radish and watermelon is unexpectedly harmonious — watermelon adds sweetness that complements the fish's richness, while radish brings peppery bite and crunch. A testament to Chef Yew's precision.
Tips from diners
The watermelon component might sound unusual. Trust it — the balance of sweet, savory, and acidic is perfect.
Toothfish (also called Chilean sea bass) is one of the ocean's most prized white fish. Here it's glazed and finished with sturgeon caviar and a bright vinaigrette. The accompanying green vegetable remoulade adds freshness and texture contrast.
Tips from diners
The caviar and remoulade elevate this from simple grilled fish to haute cuisine. Worth ordering for special occasions.
Alma by Juan Amador has held a Michelin star since 2016 and was awarded TripAdvisor's Traveller's Choice in 2018. Nestled within the historic Goodwood Park Hotel on Orchard Road, it combines Chef Juan Amador's European expertise with Asian influences under the helm of Executive Chef Yew Eng Tong since late 2023. The restaurant earned the Michelin Guide Singapore's 2022 Young Chef Award and focuses on creative, refined plating with premium ingredients.
The setting within Goodwood Park Hotel is historic and elegant. Arrive early to explore the building's architecture and ambiance.
Choose between the Entice (6-course, 198++ SGD) or Excite (8-course, 248++ SGD) menus. Both showcase Chef Yew's vision equally well.
Pair with wines from the curated list. Staff are knowledgeable and can guide you through pairings by course.
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