As you step inside Keyaki at Pan Pacific Singapore, the evening sunlight streams into the beautiful serenity of the garden pavilion. Natural water sound from the koi pond calms you down.
Inspired by watching the original Iron Chef as a child, Chef Teruya Noriyoshi was encouraged by his mother, an exceptional home cook, to pursue a culinary path. He has had the privilege of working alongside renowned chefs, including Chef Masaharu Morimoto at NOBU New York and Chef Antonio D’Angelo at NOBU Milan. His time on the cruise ship allowed him to explore authentic cuisines from various countries, further enriching his culinary perspective.
In Chef’s Teruya’s hands, every bite from the signature appetizers provides a similar lightness of touch and flavor. It is a perfect combination of using fresh, seasonal ingredients, precise preparation methods, and presentations that reflect nature. For the foie gras terrine in Monaka, it showcases a level of subtle texture and flavor. The sweetness also adds another level of good contrast over the foie gras.
The wine pairing programme focusses at elevating one of the five senses. It leaves an impression of innovative and modern take as each drink pairs with every dish perfectly.
The roasted wagyu sirloin is definitely a dish to remember. Chef Teruya reimagines this cherished favorite by creating a rich sukiyaki sauce that embodies its traditional essence. Beautifully crisped from the searing, it remains tender inside.
With its delicate Japanese décor and ingredient-focused approach, Keyaki also gains a lot from Chef Teruya’s expertise. Come and explore the creations at Keyaki.
Review Rating: 8.5/10
Keyaki, Pan Pacific Singapore (Map)
7 Raffles Boulevard Level 4 Pan Pacific Singapore 039595
