Dozo – “Please, go ahead”

16 05 2011

People normally stare at me in disbelief when I tell them I like the SMU culture. In their minds, the SMU culture comprises of a ridiculously competitive and cut throat community of backstabbers and bootlickers vying for that elusive A+. But to me, I perceive the SMU culture very much differently; it’s one where curriculum time is kept at a bare minimum (averaging 13.5-15 hours/week), leaving students free to explore other avenues of self-development. Even our summer holidays are the longest among the local universities. For this year’s summer hols, I have been bestowed 17 weeks!

And of course, I haven’t be wasting this precious time, except for the 1st week of hols which I wasted getting wasted. For the remainder though, my itinerary is well planned out.

At the time of writing , I’m currently holidaying in UK and will be proceeding on to Spain and Portugal shortly. After which, I will be flying over to Vancouver for a 1-month summer study program before heading to New York which is my last holiday destination. As such, this will be my last post on a Singapore restaurant for the coming 2 months…

I have visited Dozo and its 2 other sister restaurants Tao’s Restaurant and Ju Ju Hokkaido Hot Pot on multiple occasions and so far, I have not yet been disappointed. With a 6-Course Set Lunch serving Japanese Fusion priced at $39.80++, I find it pretty affordable considering that 3-course set lunches at most fine dining establishments are around that price range too.

The seating arrangements here are really spacious, with tables being set rather far apart from each other, and there are quite a few private rooms available too for larger groups. It’s definitely a great place to bring your special someone out for a nice long meal.

There’s 3 different flavours of Bread Sticks for diners to munch on before the appetizers are served.

The pre-meal Yuzu Sorbet is a common feature among Dozo and its 2 other sister restaurants. This citrus drink promises to stimulate your tastebuds and aid digestion.

The Chef Selection of Assorted Platter (Seared Scallop, Foie Gras, Smoke Salmon) is really the holy trinity of appetizers. While you will be able to find better renditions elsewhere at their individual level, but the variety is indeed commendable. Personally my favourite was the Foie Gras which was really oozing with flavour but I would have preferred it if it was served slightly warmer.

Foie Gras Chawanmushi topped with Black Truffle Slice. While I felt the black truffle slice was totally unnecessary, the subtle infusion of foie gras into the steamed egg added both flavour and smoothness to the chawanmushi. I would highly recommend this!

Gratinated Escargots topped with Yuzu Butter. The escargots were cooked in 2 ways, one was grilled with cheese and the other was to be left in its shell and cooked with garlic butter (I didn’t sense the yuzu). I much preferred the latter.

Crab Bisque Cappuccino Style. I dare say this is the best seafood bisque I have ever eaten. It’s just so concentrated and bursting with umami-ness.

If the crab bisque is a sprint, then the Double Boiled Beef Consomme would be a marathon. It’s also umami rich but in a more sustainable way that does not overwhelm, leaving you wanting for more.

I found a slight Indian influence in the Kurobuta Pork Cheek with Onion Jam, especially with the herbs used to encrust the pork cheeks. Having tried half of Dozo’s mains, I would conclude that this main is currently my favourite by a long shot.

Baked Atlantic Cod Fillet was merely pleasant, dwarfed by the many sensational dishes served. I would suggest being more adventurous in your choice of main when dining here.

The fruit teas are always what I look forward to when visiting Dozo and its 2 sister restaurants. We had the Iced Fruity Refresher & Iced Mellow Apple Melody which are the more popular teas among diners. Sadly, I found it slightly diluted this time compared to my previous encounters with it.

French Cream Cheese Cake. It’s on the softer spectrum for a cheesecake, being slightly mousse-like.

Dozo’s Freshly Baked Warm Chocolate Cake with Ice Cream. Some chocolate fondants are served moist throughout, but the one served here demonstrates a nice differentiation between the crisp outer layer and molten chocolate core. Very well done.

My previous visit to Dozo was to celebrate my birthday but I don’t think it’s possible to visit Dozo only once a year. And oh, did I mention that service was impeccable?

By the way, Dozo means “Please, go ahead”. You don’t have to tell me twice.

Bon Appetit!



TEL: +65 6838 6966

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