Samba into a world of flavour at Sushisamba, where Japanese, Brazilian, and Peruvian cuisine collide in this elevated dining perch
Concept
Sushisamba is a swanky, vibrant dining destination that recently opened on the 52nd floor of the Capital Tower. Boasting outlets in London’s Heron Tower skyscraper and Dubai’s St Regis Hotel, the brand is raising the roof in the Lion City with its blend of Japanese, Brazilian, and Peruvian dishes.
While the stunning, panoramic views of the city and beyond are the main attraction, Sushisamba Singapore’s interiors are equally impressive. Designed by KokaiStudios, the space features a 3D-printed bamboo installation crafted from 9,000 individual pieces.
Food
The menu served at Sushisamba Singapore is 80 per cent based off the Dubai outlet, with dishes such as ceviches and signature Samba rolls, while 20 per cent has been tweaked for Singaporean tastebuds. Apparently, the nation’s obsession with all things truffle has not gone unnoticed.
We started with a guacamole, which was presented with flair in a stone bowl with two halves of a perfectly ripe avocado. The fresh avocados, smashed in front of our eyes, paired with aji amarillo (a Peruvian yellow pepper) and onions, and crispy corn tortilla, alluded to a delicious evening ahead.
We also had the Hamachi Tiradito, where slices of yellowtail sashimi came dressed in a truffle soy sauce, and finished with caviar and seasonal black truffle. Indulgent for sure, and could be a tad too overpowering for some.
The crispy taquitos were my favourites of the evening. We tried two versions, the lobster (Japanese tartar, yuzu gel, coriander, avocado), and yellowtail (avocado, white miso, coriander, lime). Both were a delightful contrast of textures: crispy exterior and creamy interiors. I easily polished each one in three bites.
The Samba Seviche (spelt with an ‘s’ here due to its namesake) platter, served dramatically in a “cloud” from dry ice and water, comprised five signature ceviches – sea bream done two ways, salmon, sea bass, and a vegan mushroom option. The sea bream ceviche with corn was memorable because of its vibrant green sauce made with coriander, while the miso-marinated mushroom ceviche with truffle and black bean leche de tigre (a spicy, citrus-based marinade also known as tiger’s milk) was a pleasant surprise.
Then came the two Singapore exclusive rolls: Samba Singapore (maine lobster, mango, avocado, soy paper, aji honey truffle), and Samba Chilli Crab. The Samba Singapore was colourful, as the soy paper came in green and yellow, but I thought it was sorely missing what makes a handroll a handroll – crispy salty seaweed.
We also had a go at two mains, the Kurobuta Pork Belly, reminiscent of local “char siew”, and “fish marshmallows” or Chilean sea bass skewers. While the pork was tasty with the right amount of fat, they were outshined by the fluffy, fall-apart-in-your-mouth chunks of sea bass – with a hint of smokiness – expertly done over traditional Japanese charcoal grill.
The Samba Pops, a refreshing sorbet featuring purple corn, crispy raspberry, white chocolate, and lime, then arrived as a palate cleanser. This prepared us for the warm Japanese Doughnut Andagi, which oozed sweet caramel, and was a delight to have with a scoop of black sesame ice cream.
For cocktails, one of my dining companions had the Geiko, a concoction of Aperol, guava, apple, lemon, sake, and Mancino Vermouth Sakura. While it had a lighter taste than expected, it more than made up for it with its presentation. Served in a 3D-printed receptacle in the shape of a little geisha, the tipple was delicate and refreshing.
The Samba Corcovado, had by another dining companion, was the complete opposite. A mezcal-based cocktail, the Brazilian dried chillies, yuzu, agave and spices when combined produced a deep, smoky mouthfeel, giving nutty whiskey notes.
MICE Application
Sushisamba has three private dining rooms – aptly named Japan, Brazil, and Peru – that can hold nine to 12 people seated comfortably, framed by floor-to-ceiling windows that offer an awe-inspiring view of the Singapore Straits. These rooms are also fitted with AV equipment for corporate events.
On the mezzanine floor is the Sambaroom, a chic, signature lounge area found at every Sushisamba outlet worldwide. This space can take up to 38 pax for intimate private events, and I understand the drink menu here differs from the lounge and bar below.
Complete buyouts of the main dining room (101 pax), or the lounge and bar (84 pax), are also welcome, allowing guests full access to a full 360-degree view.
Service
The service was attentive and professional, and the staff were knowledgeable about the menu. The time between our dishes felt a little long though, but we were assured that the chefs were ensuring our dishes were “done to perfection”.
Contact details
Website: https://www.sushisamba.com/locations/sg/singapore
