IKO Hits Neil Road with An Extensive Modern-Japanese Menu

CONTENT: Adriel Yong

Neil Road has been known to be an enclave for the best restaurants and bars. Joining them in April 2021 is IKO, a 55-seater restaurant featuring an extensive Mod-Jap helmed by Chef Jeremmy Chiam. The team has also recently launched a delivery and takeaway menu in light of the latest COVID-19 restrictions.

Heading the delivery menu is the Luxe Box (S$88) that comprises a specially curated selection of IKO’s best ingredients such as IKO Truffle Rice, Hokkaido Bafun Uni, Torched Hokkaido Scallops with Kombu, Ikura, Torched Botan Ebi with Chive Oil. This is a gift box for friends and family that you want to delight during this difficult period at home.

The delivery menu comprises four sections: Robata, Noodles, Small Plates and Zosui (IKO’s take on traditional Japanese rice soup).

You should definitely kickstart your meal with Uni (S$28), a gorgeous creation featuring a generous serving of purple cauliflower pudding. While almost like a chawanmushi, the multi-layered pudding comprises a superbly executed combination of a smooth cauliflower cream with hints of dashi, a rich and umami homemade dashi jelly and topped with decadent bafun uni.

While several of us at the table typically do not eat eggplant, this was a dish that left us wanting more with each scoop. The Burnt Aubergine (S$12) features a charred eggplant that is accompanied with a rich sesame yoghurt sauce, white wild rice, toasted white sesame, La-Yu oil and shichimi goma, producing a dish packed with a myriad of flavours and textures with every spoon in your mouth.

Moving on to the Robata section, where prized seafood and meats are chargrilled over binchotan; a traditional Japanese white charcoal that exudes high heat and requires deft skills on the grill to control.

Some of the Robata dishes that we absolutely enjoyed include the Iberico Pluma (S$36) and Angus Short Ribs (S$38). The Pluma is a special cut from the neck end of pork loin that is perfectly charred before being served atop a bed of house-made carrot puree and raisin. For beef lovers, the short ribs is delightfully tender due to the kurozu black vinegar treatment and sous vide cooking for 14 hours.

For a comforting companion to a rich and luxurious meal, do consider getting one of Zosui. One soup we would recommend is the Asari (S$18), a delightful bowl of clams cooked in sake broth and dashi with enoki and butter.

While the full menu of IKO will not be available for delivery and takeaways, we would also recommend you try their Uni Pasta (S$32) cooked in a sea urchin emulsion, an extremely tender and buttery Japanese Black Cod (S$38) and 74% Dark Chocolate Dessert (S$18); a pleasing treat of decadent dark chocolate cremeux, raspberry white chocolate meringue, beetroot jelly and freeze-dried yogurt bits, served atop crushed caramelised hazelnut.

During this period of delivery and takeaway, IKO is having a 30% off all beverages with any food order and a 10% discount on the takeaway menu. Do support them during this time and visit them when dine-in resumes!

Do note that their delivery timing is 11.30am – 8pm, Monday to Saturday. For orders Whatsapp/Call: +65 8866 5218

IKO Restaurant and Bar
65 Neil Road Singapore 088897