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Taiwanese tales at Iru Den

Chef Javier Low explores the potential of Taiwanese ingredients in his modern-Japanese cuisine

Published Thu, Oct 3, 2024 · 06:00 PM
    • Iru Den is a cosy hideaway along Scotts Road.
    • A trio of simple but satisfying snacks featuring prawn, crab and duck.
    • Kampachi with marinated plums in verjus.
    • Iru Den's homemade ciabatta and cai po butter.
    • Slippery cold somen tossed in a vinegar dressing with uni.
    • Claypot rice with sakura ebi and ikura.
    • Iberico beef cheek in Sa Cha sauce.
    • Homemade muah chee draped over black sesame ice cream.
    • Iru Den is a cosy hideaway along Scotts Road. PHOTO: IRU DEN
    • A trio of simple but satisfying snacks featuring prawn, crab and duck. PHOTO: DAPHOTOGRAPHER
    • Kampachi with marinated plums in verjus. PHOTO: DAPHOTOGRAPHER
    • Iru Den's homemade ciabatta and cai po butter. PHOTO: JAIME EE, BT
    • Slippery cold somen tossed in a vinegar dressing with uni. PHOTO: JAIME EE, BT
    • Claypot rice with sakura ebi and ikura. PHOTO: JAIME EE, BT
    • Iberico beef cheek in Sa Cha sauce. PHOTO: JAIME EE, BT
    • Homemade muah chee draped over black sesame ice cream. PHOTO: JAIME EE, BT

    Restaurant Revisit

    Iru Den, 27 Scotts Road, Singapore 228222. Tel: 8923-1127

    A PIECE of shrivelled radish and a mother-in-law. Talk about inspiration striking in the unlikeliest of circumstances. Iru Den chef Javier Low, faced with the cripplingly high costs of Japanese ingredients and other things, found his epiphany right at his marital doorstep in Taiwan – in what looks like a match made in cai po heaven. 

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