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If you’re stepping into Clarke Quay, it’s hard to miss the warm, terracotta colour palette of Liora, reminiscent of baked clay and the sandstone formations of The Wave in Arizona.
This modern dining spot is beautiful, evocative, and perfect for romantic dates, celebrations and hosting. Positioned behind the bar counter, the open kitchen offers customers a front-row view of the culinary magic and organised chaos taking place within.
The kitchen is led by an energetic and experienced kitchen team possessing over 10 years of culinary expertise, including time spent sharpening their skills in Michelin-starred kitchens.
Watching the chefs work seamlessly in unison, hearing Head Chef Kenny give out instructions, and listening to his team respond with a unanimous “Yes, Chef!” brought back memories of my days working in hotel kitchens.
The menu features reimagined Korean flavours using European techniques, complemented by wood-fired meats and house-made ferments.
What to order at Liora
To get our appetites going, we began with a selection of Snacks, and every single one looked absolutely divine.
The “Mulhwae” (S$36++) looked like a piece of art with its green, red, and white colour palette. Refreshing and tangy, the slices of hiramasa (yellowtail) are paired with omija ponzu, a traditional Korean berry that’s known to have 5 flavours. It’s served with cucamelon slices, pine nuts, and dressed with kombu oil.
The fish used is seasonal, so you’ll get the chance to savour different varieties of fish with each visit.
I had my first experience with raw beef tartare in Seoul and it was phenomenal. The Yukhwe Tartlet (S$22 per piece) is a sublime combination of Wagyu petit tender, tossed in smoked sesame vinaigrette and crowned with opulent uni. My cravings from my Korea trip have finally been fixed!
The Liora’s Brioche (S$18) holds the record for being one of the best things I’ve ever eaten. Fluffy and buttery without being oily, the flower-shaped bread, paired with the luxurious charred spring onion butter, sent me into culinary euphoria.
The Snacks only left us craving more, and we were excited with the arrival of the Small Plates.
The Tofu Hummus (S$22) is an innovative twist to the classic Middle Eastern dip, swapping chickpeas for silky beancurd. The hummus is flavoured with vibrant sumac, topped with pomegranate seeds and crunchy baked chickpeas. It’s served with a side of pita to mop up all that goodness.
The Burnt Onion (S$28) arrived with a generous sprinkle of shallot garlic crisps and banana shallots. I picked up the quartered onion segments that were concealed underneath, revealing a jet-black layer of char on its surface. The onions were soft and sweet, and the umami-packed doenjang butter complemented it flawlessly. The addition of crispy and fragrant shallots and garlic crisps was simply brilliant, adding lots of texture in every bite.
The King Crab Egg Custard (S$32), made from crab roe veloute, was served in a quirky ‘egg’ dish. It was silky smooth and filled with chunks of king crab, pickled myoga, and yuzu tobiko.
Unctuous and decadent, the Jeju Abalone Risoni (S$32) features succulent pieces of abalone, served with rice-shaped pasta that’s smothered in rich liver sauce and sauteed leeks.
We then moved on to our main course and were presented with the Wagyu Cube Roll MB 4/5 Steak (S$68 per 100g).
The steak was well-charred and of course, we requested medium rare. It was lovingly sliced up for us and came with perilla leaves, lettuce, garlic mustard, and perilla coriander chimichurri.
“My goodness, are we having ssam wraps?” was the first thought that crossed my mind when the dish arrived. Chef Kenny smiled and replied ,”Yes.” Ssam wraps are always one of the highlights of any Korean BBQ experience, so I was stoked to enjoy them here, too.
Being the self-obsessed perilla leaf fanatic that I am, I spread the perilla coriander chimichurri onto the beef and paired it with, you guessed it, a perilla leaf wrap. The double dose of minty, licorice-like flavour and the smoky piece of steak perfumed my entire mouth.
The garlic mustard dip paired with the lettuce wrap was also irresistibly addictive with its slightly acidic and spiced flavours. I could eat this entire dish all by myself if I had the chance.
One of my favourite desserts of the evening was the Tteok (S$20). The cylindrical rice cake was fried till shatteringly crispy, dusted with injeolmi powder, then topped with charred banana and a scoop of tofu ice cream.
The tteok had a QQ, stretchy centre (just check out the cheese-pull-like stretch above), complemented by a subtle hint of cinnamon. Every element was so cleverly put together, creating a dessert that was nothing short of heavenly.
We also relished in the chocolate raspberry bon bon Petit Four (S$15 for 4 pieces) and Makgeolli Panna Cotta (S$18) served with roasted chestnut and yuzu snow.
You can also chill the night away with your favourite tipple. There are various wines ranging from the usual white and red to rose and sparkling. If you’re in a fancy mood, choose from 6 types of cocktails that utilise the same in-house fermented ingredients that are used for the food. Savour concoctions like the Kimchi Old Fashioned (S$26) and Soju–groni (S$24).
Who Liora is best for
Liora is perfect for foodies who are looking for interesting dishes circling around Korean-centric flavours and European-style cooking methods. The romantic and cosy ambience is also great for a memorable date night or gathering with friends.
How to get there?
The nearest MRT station to Liora is Fort Canning (DT20), which is a 4-minute walk away. On the other hand, there are a few bus services that will bring you to the following bus stops: Clarke Quay and Opp Clarke Quay.
Do we recommend Liora?
For sure! Each dish was aesthetically pleasing, memorable, and distinctive, with unexpected flavour pairings that have remained etched in my mind. Liora has its own distinctive point of view, evident in every plate that leaves the kitchen pass.
Make a reservation at Liora and come experience it by yourself.
* This article is brought to you in partnership with Liora.
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