When Singapore-based couple Raymundo and Nancy Yu invite you to a party, expect a feast.

 

When Nancy turned 60, her husband Raymundo and their children  Russel and Rachelle surprised her with a bash at the Horse’s Mouth, a Japanese-inspired bar at the Forum on Orchard Road.

 

It is home to talented mixologists who can mix anything beyond one’s imagination. Russel supervised every detail of his mom’s party on the evening of Nov. 3.

 

As director and partner of Iki Concepts (the company that manages Horse’s Mouth, Uma Uma Ramen and Yoshi Restaurant), Russel collaborated with Japanese chefs Yoshiyuki Kashiwabara and Shota Kaneko and Singaporean mixologists Johan Foong and Cedric Low, to create a menu that gave meaning to “party in the mouth.”

 

On the bar counter was a spread of appetizers that paired brilliantly with the cocktails served.

 

Favorites

 

My favorites: the Taraba Kani (King Crab Legs), lightly roasted with a smoky finish; homemade fishballs that came skewered with juicy chicken karaage; and the huge and satisfying sushi burritos stuffed with eel, cucumber, tobiko, crab stick and dashimaki tamago.

 

The other treats—Char Siu Buns, Mini Lobster and Chicken Sliders—were delectable as well.

 

When the clock struck 10 p.m., the servers came marching in with more tempting treats.

 

Passed around were bowls of Ikura Don, Lobster Porridge, Chinese-style Fried Rice and delectable Somen tossed in Onsen Egg, sprinkled with caviar and served with shavings of white truffles from Alba that arrived on the day of the party.

 

For the sweet tooth, there was Kakigori (Japanese shaved ice) in various flavors—strawberry, kiwi and chestnut.

 

It was getting late, but the drinks kept coming. From the bar, the yuzu sakes and the whisky sours were exceptional.

 

 

Whisky sour

 

Russel shared the secret to their whisky sour: “We make ours with bourbon, fresh lemon juice, simple syrup (equal parts of sugar and water) and a whole egg white. What we do differently is include orange and angostura bitters, which add layers of flavors and complexity.”

 

While grooving to Abba’s “Dancing Queen,” we could not deny it was a night to remember.

 

The celebration extended to lunch the following day. We were served excellent Indian fare and chicken rice at the Yu residence.

 

For dinner, Raymundo brought us to Sin Hoi Sai Seafood Restaurant, whose Black Pepper Crab was to die for. I kept dreaming of biting into a crab claw slathered in its sauce.

 

I was enamored by the Crisp Baby Squid coated in salted egg batter, as well as the Fried Marbled Gobi Fish, which was light and delicate.

 

Also noteworthy were the chili crabs, the crisp fish skin, the stinky beans with sambal, and the crunchy shrimp paste chicken.

 

When celebrating with the Yus, it is never just about the food and drinks. What makes a moment with them special is how they enjoy life to the fullest, in the company of people they hold dear.

 

Horse’s Mouth, Uma-Uma Ramen and Yoshi Kaiseki are at 583 Orchard Road, Forum, Singapore.

 

The Uma Uma branches at The Podium and Mall of Asia complex have the chicken karaage and the Uma Uma roll.

 

Sin Hoi Sai is at Block 55, Tiong Bahru Road #01-59, Singapore.