Alma by Juan Amador – Luxuriate In An All-New Dinner Menu At One-Michelin Starred Alma

Alma by Juan Amador Collage

Winning the one-Michelin star for 3 consecutive years now, Alma by Juan Amador is a restaurant that enthrals with their creative Asian-inspired spins on European nosh. Helmed by Executive Chef Haikal Johari, diners can definitely expect to be spoiled with tasty, impressionable delights as well as great wine.

In celebration of their 3rd year anniversary, the restaurant and their team of talented chefs have meticulously crafted out a brand-new dinner menu that is set to amaze diners, old and new. Focusing on contemporary European dishes that are paired heavily with Asian influences, Japanese flavours take centre stage in their splendid array of dishes this time around.

Available in 4-course ($S117++), 6-course (S$158++) and 8-course (S$197++) options, the tantalising dishes present to diners flavours that are exhilarating, innovative and familiar, all at once. 

Alma by Juan Amador Okayama Muscat Grape


The gastronomic experience begins with Alma’s first course, the Okayama Muscat Grape. Topped with julienned Okayama green grapes and a helping of Hokkaido uni, the Japanese Bluefin chutoro tartare beneath is mixed with onions, pine nuts, and mayonnaise before finally being seasoned with a mildly fiery Yuzu kosho sorbet that is savoury at the same time.

As if it doesn’t already look enticing; dig in and you’d notice a myriad of different textures and flavours teasing your palates all at once.

Alma by Juan Amador Muirgen Oyster

Photo Credit: Alma


For the largest umami explosion, the Muirgen Oyster is what you should be looking forward to.

At the bottom layer of this duo-layered chawanmushi is a soft, almost creamy serving of steamed eggs mixed with Irish oysters. Nestled atop this layer is sweet Botan ebi imported directly from Japan, creamy homemade Sauce Choron enlivened with uni, truffle jus and crispy kale for an added crunch. This dish is truly the epitome of umami.

Alma by Juan Amador Iberico Pork Jowl


Sous-vide first before being grilled on a traditional binchotan grill—a white charcoal commonly used in Japanese cooking, the Iberico Pork Jowl is then being slathered with a layer of aka miso which is known to be richer and bolder in flavours.

Full of smoky aroma, the crunchy sour apples and fresh flowers that are delicately perched on the Iberico Pork Jowl brought out a contrast in flavours and textures while the sesame paste at the side provides an extra earthy flavour to the dish.

Alma by Juan Amador Ohmi Beef

Photo Credit: Alma


For those of you who adore meat with a passion, you mustn’t miss out on Alma’s Ohmi Beef. Regarded as one of the top wagyu beef varieties in Japan, this dish is made using Omi beef, the oldest and undeniably one of the most reputable beef brands in Japan.

Served together with an intense wine and beetroot reduction, fine horseradish potato and crispy seaweed, we were beyond impressed by everything that was brought out on this dish but it was truly the incredibly tender, melt-in-your-mouth Omi beef that will blow your mind away.

Alma by Juan Amador Mango Dessert


The bright and fresh flavours which were used to kick off the menu return again at the end to round the palate off in the last course with the dish, Mango.

Made using Alphonso mangoes from Pakistan, the sorbet in the middle isn’t just tangy and sweet. The team behind this new dinner menu has incorporated zingy flavours by using Myoga, a Japanese ginger bud that resultantly provides a mildly spicy taste that cuts through the sweetness.

Calamansi foam, yoghurt, meringue and passionfruit surround the sorbet as a final touch to complete this divine dessert.

Alma by Juan Amador
22 Scotts Road
Goodwood Park Hotel
Singapore 228221
Tel: +65 6735 9937
Mon to Fri: 12pm – 2pm, 6pm – 9.30pm
Sat: 6pm – 9.30pm
(Closed on Sundays)
Nearest Station: Orchard