Caracara Restaurant: Its Elegant Transformation Transcends Nomenclature — Review
The true measure of excellence is when every bite evokes a playful emotion. Caracara is a fine example of this vision.
Labels, when not used correctly can be confusing to some. And I wondered, how many times have I been let down by restaurants that slap some trendy labels to describe their dishes in the past? A handful. I perused some of my thoughts as I stepped foot, for the first time, at Caracara at 77 Neil Road.
A year has passed since Caracara gracefully evolved from a beloved cafe into a dual dining destination: a chic cafe by day and a refined restaurant by night, now poised to establish itself as a distinguished destination for fine neo-Japanese dining. Was this an ambitious attempt to capture a coveted Michelin star like its neighbour on the second level? We think so, and we will get to that point.
Inside the interior of Caracara, with a showcase rack of Goro jewelry.
At first impression at the entrance, I try to not let my thoughts wander to a framed Chrome Hearts pair of jeans on the wall and a Goro silver jewelry rack. Was this clearly the owner’s endeavor to share his profound love for all things Japanese? Possibly. Coupled with the restaurant’s interior design (you can purchase the furniture on display) that embraces a soft, minimalist ‘wabi-sabi’ Japanese aesthetic, Caracara aims to create a serene and sophisticated ambiance that complements its culinary offerings.
Head Chef Tan Kian Hong of Caracara.
To celebrate its first year anniversary, Caracara is introducing ‘Carakase’ (a playful spin on its name and omakase) Prix Fixe Menu for its dining experience by night. The prix fixe menu ($138++ for 2 persons), is now available from this month onwards. Head Chef Tan Kian Hong, whose culinary roots trace back to MICHELIN-starred restaurants (Béni, Sushi Kimura and Chaleur), draws inspiration from his love of local food and the spirit of summer.
In a statement shared with us, Head Chef Tan tells us: “With Singapore turning 60 and summer in full swing, I wanted to honour our roots by reinterpreting nostalgic local dishes through a neo-Japanese lens. These flavours are meant to evoke comfort, memory, and joy—timeless emotions that bring people together.”
L to R: Kopi Butter; cold somen.
What truly resonates are the accurate flavours that consistently evoke a sense of feel-good emotion with every bite. For amuse-bouche, a single bite into the Kopi Roti (Sourdough with Coffee Butter) paired with smooth buttery churned in-house with Milkadoodle beans and AOP French butter tastes like heaven. Bread and butter this good comes almost close to Rosemead’s stellar and fluffy milk bread, that’s forever close to my heart.
To open my palate, a cold dish is served next: Hiyashi Somen with Snow Crab—chilled somen in tangy tomato dashi, topped with fresh Zuwai snow crab. Immediately I was transported to my work assignment in Hokkaido—just as if you were feasting on cold, fresh, tasty seafood right beside the ocean.
L to R: Hokkaido pork collar; Kinki fish with burdock roots.
The main signature "Satay" Hokkaido Pork Collar offers a sophisticated reinterpretation, where succulent grilled pork takes center stage, elegantly complemented by delicate ribbons of crisp cucumber and sweet onion, an artful homage to local nuances.
The Kinki Fish with Burdock Roots presents a delightful harmony, where the rich, buttery notes and smokiness of the deep-sea kinki fish are perfectly complemented by the earthy undertones of burdock, creating a truly sophisticated and indulgent experience. I remember, in an excited retort, I claimed out loud I could eat 10 more bowls of this to my dining partner. It’s a compliment, to say the least.
Mango Sago Espuma.
To finish off the already wonderful experience, a wine glass is served with a sweet and light Mango Sago Espuma that I snuffed down in a heartbeat.
Wagyu Sando.
In order to not miss out on Caracara’s cafe’s daytime offering, a plate of wagyu sando was served to my table, insisted by the host. My dining partner, who wolfed it down because I don’t take red meat, quickly gave me his two thumbs up—the flavour was great, and it just works, even when you already have a full lined stomach.
I also had a taste of Barista Andrew Cha’s special line-up of four specialty beverages that’s a burst of summer flavours. My favourites are the Lily Lush, a fragrant infusion of white lily tea, red grapefruit, passion fruit, and elderflower and CalaMatcha, an Earthy matcha meets bright calamansi, osmanthus, and soda.
Throughout an exquisite two-hour repast, it became elegantly clear that for discerning patrons such as myself, labels serve merely as a prelude to the exceptional culinary journey within. Perhaps Caracara’s neo offerings could be a run for a star, after all.