There’s something wonderfully poetic about Chef Rose Ang’s return to Singapore after nearly three decades abroad. Her new restaurant DOMO, nestled within the elegant confines of Fairmont Singapore, represents a beautiful synthesis of her global journey—a culinary autobiography told through smoke, flame, and carefully considered flavours.
Her impressive portfolio reads like a gastronomic world tour—six years with NOBU Group establishing outposts in Greece, Germany, Italy and Switzerland, alongside stints with Marriott, Four Seasons, Kempinski and Hyatt. What’s refreshing about Chef Ang’s approach is that she hasn’t simply returned to Singapore to replicate international concepts, instead, she’s distilled her accumulated knowledge into something genuinely original.
“DOMO is a culmination of my international culinary journey, where we serve joy one dish at a time,” says Rose Ang, founder, DOMO.
True enough, every dish emerges from the kitchen as its own work of art, arranged with the kind of meticulous care that has both locals and tourists eagerly reaching for their phones before their chopsticks.
The Poetry of Fire
At the heart of DOMO’s identity is the robatayaki—the traditional Japanese method of grilling over hot charcoal. There’s something universally primal yet culturally specific about cooking with fire, and Ang’s approach honours this duality. The binchotan charcoal imparts that distinctive smoky aroma that simply can’t be replicated with gas or electric alternatives, while her European influences bring unexpected nuances to each dish.
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The Plates
The menu presents a thoughtful curation of dishes that defy simple categorisation. Starters such as the Tuna Tartare and Greek Feta Taco (a brilliant cultural handshake) and the Fried Halibut with Yuzu Truffle Sauce demonstrate Ang’s talent for unexpected combinations that somehow feel entirely natural.
The Wagyu beef tacos deserve special mention—potentially some of the best in Singapore, with the richness of premium beef complemented by the fresh, sharp notes of accompanying elements. Similarly, the Miso Teriyaki chicken with eggplant showcases the magic that happens when humble ingredients meet expert technique and just the right amount of binchotan smoke.
For those seeking a premium experience, the A5 Japanese Wagyu Steak flambéed on Himalayan Pine Salt Stone with Truffle Teriyaki Sauce offers a theatrical presentation backed by substance—the meat’s marbling responding beautifully to the high-heat cooking method.
The Setting
The space itself presents a refined simplicity that avoids the trap of minimalist sterility that plagues too many Japanese establishments. Accessible both from Fairmont Hotel and Raffles City Shopping Mall, DOMO sits in that sweet spot of convenience without sacrificing exclusivity.
The main dining area is airy and brightly lit with views of the robata grill—worth requesting when booking—while four differently-designed private dining rooms cater to various occasions and group sizes. The elegant in-house bar deserves its own moment in the spotlight, offering both pre-dinner aperitifs and lingering nightcaps through its thoughtfully curated selection of signature cocktails—the refreshing DOMO Sour and complex Kiku Neguroni stand out—alongside an impressive range of Japanese whiskeys and European wines.
The sweet finale to any meal at DOMO deserves special mention. Their extensive dessert menu continues the East-meets-West concept with impressive creativity. For the truly indulgent (or simply the indecisive), the DOMO Arigato Grand Finale offers a spectacular way to sample seven different desserts at once. Presented moriawase-style on an elaborate platter, complete with theatrical dry ice creating billowing clouds of vapour, it transforms your table into a stage. The Matcha-Misu—a clever Japanese twist on the Italian classic—particularly stands out among the carefully crafted sweet creations.
The Verdict
In an era where fusion too often results in confusion, DOMO delivers a harmonious marriage of Japanese technique and European creativity that feels neither forced nor gimmicky. Chef Rose Ang’s vision of Japanese simplicity accentuating natural umami flavours while embracing contemporary European influences results in a dining experience that’s both intellectually interesting and genuinely satisfying.
