We Tried A $39.90++ “Vietnamese Omakase” With Wagyu Pho And Egg Coffee—Was It Worth It?

YenneY has $39.90++ Vietnamese omakase at Marina One

Singaporeans are all too familiar with the concept of omakase, a primarily Japanese dining style where you entrust an entire multi-course meal to the whims of a chef. Understandably, my eyebrows were raised when I heard of a “Vietnamese omakase” being offered at YenneY in Marina One, currently priced at $39.90++. 

This restaurant is no stranger to unique Vietnamese dining concepts—it recently launched a $23.90++ Vietnamese buffet earlier this year, which is rather value-for-money considering its prime location in the CBD. 

YenneY’s version of omakase stretches the definition a little. There’s no counter seating, and the menu largely revolves around the restaurant’s mainstay signatures. Having tried it for ourselves, here are our honest thoughts on this bold take on Vietnamese cuisine. 

Food at YenneY

The meal opened with two refreshing beverages: the Iced Mango Lemonade Tea and the Strawberry Lemonade Tea. Diners are allowed to choose two teas and two coffees throughout the entire course.

The fruits used in these coolers were extremely fresh, and their intense tartness indicated a lack of added syrups or artificial sweeteners. The mangoes used were of the Southeast Asian variety, which are more ripe and sour than those we are familiar with. We thought that these two drinks were definitely superior to the lemon teas served at many other restaurants.

The appetisers kicked off with two types of spring rolls: the Hanoi Fried Spring Roll and the YY Fresh Avocado Spring Roll.

We confirmed that each of these was rolled fresh to order. That said, it does feel like a missed opportunity for an omakase, given that diners are placed at regular tables without the chance to watch the chefs craft each course in front of them.

The Fried Spring Rolls were delightfully plump, meaty, and peppery, reminiscent of those I had in Hanoi. However, we would have appreciated a crispier texture.

On the other hand, the Fresh Avocado Spring Rolls were stuffed, coming with a prawn, pork belly, and rice noodles. The unusual addition of avocado was a hit, elevating the bright, spring freshness and making each bite thoroughly enjoyable. 

Papaya salad is known more as a Thai dish, but it is rather popular in Vietnam as well. Here, the Papaya Salad with Shrimp and Chicken is served simply—while it certainly whetted our appetites, it was unremarkable, especially when it paled in comparison to the next dish.

That was the YY A5 Wagyu Beef Pho, which arrived as the first main entree. 

The piping hot broth was poured into the bowl right at our table, allowing it to gently cook the thin slices of Wagyu beef.

Each slice of Wagyu was buttery and fatty—packed with the rich flavours we’ve come to expect of such premium, marbled cuts of Japanese beef. Unfortunately, while they were sliced thinly to cook well in the hot broth, this meant that each slice lacked enough bite to fully support the fatty richness of the meat. 

The pho broth was distinctly clear and clean, a hallmark of Northern style. It was highly layered and nuanced, with a subtle touch of salt and spices that allowed the Wagyu beef to stand out. 

The pho noodles were handmade and imported from Vietnam, and had a springy and chewy texture while being thicker than usual. Also, the bowl was noticeably small—a recurring pattern for the entrees. 

The Egg Coffee was served as an interlude, arriving on a wooden tray with a card explaining the origins of this drink. 

A thick layer of egg cream topped the black Vietnamese coffee, and when stirred, created an extremely creamy texture. While the egg cream was very prominent, we felt like it could have been toned down for a greater balance of flavours between the sweet egg and bitter robusta.  

Bun cha was made world-famous through a fated meeting at Bun Cha Huong Lien between former President Barack Obama and Anthony Bourdain on the show Parts Unknown, which this course attempted to pay homage to.

The Bun Cha “Obama” was presented as a small bowl of grilled pork and a fish-sauce-based broth, served beside rice noodles and lettuce. Similar to the Egg Coffee, it came with a cute card detailing the tale behind the dish, though the recipe has no relation to that of Huong Lien’s at all.

Only grilled pork slices were used, and there was a marked absence of meatballs typical of bun cha. Each piece of pork had a thick, smoky char, but while the fats were plentiful, they were rather chewy and didn’t melt well. 

We greatly enjoyed dipping the rice noodles in the broth, as the strong seared flavour of the grilled pork was imparted into them. 

Judging from the fact that this dish has been a recurring fixture on YenneY’s menu and the petite size of the entrees, it became evident that this “omakase” functions more as a tasting course—one that lets diners sample a broad spectrum of Vietnamese cuisine.

The next dish had a really fancy name: French-Vietnamese Steak “Rue de Ha Noi”. But in truth, it more closely resembled a common dish called bo luc lac, or “shaking beef”. We were told that New Zealand ribeye cubes were used here. 

One portion included a generous number of beef cubes, though we found them slightly overdone—too chewy and rubbery for our tastes. The sauce is touted as a red wine reduction with pepper jus, but despite being quite savoury, it lacked depth and failed to leave an impression. 

We also lamented the absence of accompanying carbs, such as rice or French fries, that are typically served with bo luc lac. 

The last entree was a classic Banh Mi, with your choice of pork belly, beef, or chicken. We thought that the baguette was crisp yet retaining enough moisture to be enjoyable, and the grilled pork and beef fillings were decently portioned. 

Two desserts were served to round off the “omakase”, the first of which was the Avocado Smoothie. Unlike those in Vietnam, the smoothie here was substantially thicker and stronger in fresh avocado flavour, which was a pleasant surprise. 

The toasted coconut flakes added a delightful crunch, contrasting the smoothie in both texture and a roasted, nutty tinge to its flavours. 

Lastly, while the Che Hanoi claimed to be a “refined take” on a classic dessert, it unfortunately did not stand out for me. The mix of oranges, watermelon, and green apples in coconut milk was refreshing, but the overall composition remained simple, much like any other standard che.

Do note that reservations are required in advance for omakase dining!

Ambience at Yenney

YenneY boasts a bright, modern space in the basement of Marina One, right in the heart of the Marina Bay Financial District. While there is a lack of Vietnamese decor, we think that it reflects YenneY’s modern takes on the culture’s unique cuisine. The restaurant is spacious and can seat 100, but we are told that it gets extremely crowded during office lunch hours due to its location. 

YenneY is a three-minute walk from Downtown MRT Station, and a seven-minute walk from Marina Bay MRT Station. 

YenneY – Eatbook review

While omakase purists may take issue with YenneY’s interpretation, we’re flexible enough with the term to appreciate the dedication towards fresh, imported ingredients—though “10-course tasting menu” would be a more accurate description. For $39.90++, the meal is packed with value from the A5 Wagyu, NZ ribeye, and four drinks, though we are told this is an indefinite promotional price, with the standard being $59.90++. That being said, each course offered a refreshing and enjoyable take on Hanoi cuisine—even if none truly surprised or stood out. 

If you’re heading to South Vietnam anytime soon, check out our Ho Chi Minh City food guide. You might also be interested in Bac Viet in Bedok, where I think some of the most unique Vietnamese dishes are served in Singapore.

Address: 5 Straits View, #B2-50, Marina One East Tower, Singapore 018935
Opening hours: Mon-Sat 11am to 8:30pm
Omakase hours: Mon-Fri 5:30pm to 8:30pm, Sat 12pm to 8:30pm
Website
YenneY is not a halal-certified eatery. 

Photos taken by Jordan Ong.
This was a media tasting by YenneY.