I do enjoy a good sake every now and then, but realize it is never consumed outside of japanese cuisine. Whereas wine and beer are universally accepted.
I guess the founders of Bam think so too – executive chef of now defunct Santi at Marina Bay Sands worked together with sake expert Derrick Lim to start Bam, where tapas plates are recommended to be paired with their extensive list of sake. The choice to serve sake in wine glasses is also a symbol of fusing two different cultures.
The adventurous concept does not stop there. Dishes incorporate fine ingredients from Japan, Spain and around Asia into Spanish style dishes. The results were impressive – creative, refined, and tasty.
The first dish we had was “kampong egg with baby sotong and chorizo ($16)” This was great, but to be fair, you really can’t go wrong with a runny egg. But to add, everything on the plate was so refined, even baby sotong. It was a perfect deep fried golden down, crispy and flavourful. The textures of the crispy + runny + ham = winning formula.
Next, we had “uni with burrata, salicorn and chicken soft bones ($33)”. This was foodgasmic. With every bite I put into my mouth, I closed my eyes and imagined a better world. Creamy uni mixed with milky buratta, why has this never been done before? They are a match made in food heaven and I still remember the explosion in my mouth today. I will go back just for this dish.
“Pasta a la plancha with prawns and sake butter ($26)” was a bit less revolutionary, but comfort food at its best. Fresh and plump shrimp!
We ordered a bottle of sake to accompany our food. And all in all it was about $200 for everything. Prices are a bit steep here, considering the portions. But if you are in a group of friends and you are sharing it, it isn’t that bad. Plus it is deffo quality food.
I really like the concept, and am happy that sake is growing more popular in Singapore.