If You Love Ordering A Bit Of Everything, You’ll Like AO, Claymore’s Newest Dinner Spot

There’s a new restaurant along Claymore Road serving up Japanese-inspired dishes with a mix of flavours and ingredients from different cuisines.

AO, pronounced “ah-oh”, is the latest concept by Cloud Restaurant Group. The restaurant takes some inspiration from the social, sharing-style nature of an izakaya, but the menu isn’t strictly Japanese. Instead, familiar dishes and flavours are given a Japanese touch, making for a menu that’s easy to mix and match around the table.

We started with the Wild Northern Amaebi Carpaccio ($26), made with amaebi and scallop. It was light and refreshing with a nice citrusy kick. It’s a good option to start with before moving on to some of the heavier dishes.

The Bluefin Tuna Tartare & Toasted Sushi Rice ($28) was one of the more interesting dishes. The tuna comes with a slightly smoky and spicy dressing, while the sushi rice is fried until crisp.

The Challans Duck Rillettes & Foie Gras Terrine ($20) was more rich and indulgent, with a nice sweet and savoury combination. The portion is also easy to share, with four pieces served on sourdough.

We really liked the Grilled Chicken Wings with Black Truffle Mochi Rice ($22). The outside was crispy while the rice stuffing inside was chewy and savoury, and the tangy sauce helped cut through the richness.

The Sukiyaki Wagyu Maki Roll ($28) was another dish we enjoyed. Thinly sliced wagyu wraps around sushi rice, asparagus and zucchini, then gets torched and served with egg yolk sauce, fried garlic and wasabi. The egg yolk and wagyu combination works particularly well here.

The Yuzukosho Teriyaki Chicken ($32) was pretty straightforward but well-executed, with juicy chicken and a sweet, slightly spicy glaze.

For something lighter, the Cold Sudachi Somen with Uni & Ika ($28) was refreshing and easy to eat. The cold noodles made this a nice change after some of the richer dishes.

The “Sakura-dai” Sea Bream Ramen ($28) is a more unusual take on ramen, with a creamy sea bream broth, swordfish chashu, black garlic oil and crispy sakura ebi. The broth is rich and full-bodied, while the yuzu adds a bit of brightness.

Dessert-wise, the Burnt Bleu Cheesecake with Wildflower Honey ($20) is a Basque-style cheesecake served with plum, whipped cream, almonds and honey. The tartness from the plum helps balance out the rich cheesecake.

The Roasted Black Sesame Tiramisu ($16) puts a Japanese spin on the classic with black sesame mixed into the mascarpone. It’s also alcohol-free, and the roasted sesame flavour gives it a slightly deeper, nuttier taste.

There’s also Tofu Ice Cream – Three Ways ($16), made with soy milk and served with your choice of toppings. Options include mango with warabimochi and kuromitsu, strawberry with red bean and shiratama dango, or kaya with shiratama dango and gula Melaka.

Before heading in, you’ll pass through Cloudmills, Cloud Restaurant Group’s bakery concept. It has more than 25 sweet and savoury bakes daily, including doughnuts, sankaku salt bread, madeleines, laminated pastries and shokupan.

For more information, visit AO Restaurant’s Instagram here.

AO Restaurant @ Claymore

Address: 1 Claymore Drive #01-01 Singapore 229594
Opening Hours: 11am-10pm

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