Chef Nic Wong leads the Cho Cho San team, turning out izakaya dishes with more impact than ever before. The restaurant’s dining area and bar are decked out in clean, natural colours and Scandinavian-style furniture, creating an inviting space to come and share food with family or friends in a relaxing atmosphere.
The descriptions on Cho Cho San’s menu may be brief, but they still fire up the imagination. The lamb cutlets marinated with a koji glaze are simply grilled, but taste sensational. Edamame dip – made from green soy beans with a hint of sweetness and olive oil – is served with deep-fried wonton wrappers. From the vegetable and sides selection, perhaps choose the cabbage and ginger salad, combining the flavours of crisp sliced cabbage and red radish and seasoned with salt and ginger. For something more substantial, try the charcoal chicken with sesame yoghurt. Served with gari (pickled ginger), this is a mouth-watering dish.
PSST! A banquet menu – with or without sake – is available.