Nestled in the lush green surroundings of Tanglin Post Office, Mo'mor Izakaya offers indoor and alfresco dining concepts, the former of which might be more favourable for those seeking a modern Izakaya experience. Forgive the linguiphile in me: Izakaya is a pormanteau of the Japanese words 'i' (to stay) and 'sakaya' (sake shop) - as such, Izakayas are often likened to pubs. The modern twist incorporated in this restaurant means that you do not see the traditional tatami mats or chabudai, but all is well, as the authentic Japanese elements you seek are those you will find infused in the menu.

Note that the above menus are not exhaustive; the restaurant offers a wider selection throughout the day, the menus of which are available here for your perusal.

On Wednesday evenings, Mo'mor Izakaya offers two dining promotions for ladies:

(1) Complimentary glass of Prosecco/Half pint of Pure Blond from 6.00pm-8.00pm, and half price ($7) per glass/half pint thereafter.

(2) Raw Oysters (3 pieces) at $6.00 instead of $16.50, limited to the first 50 ladies.

While the first is a common Ladies' Night promotion you can find almost anywhere, the second is a real treat for oyster lovers.

Mo'mor Izakaya is owned by Far Ocean, one of the largest seafood distributors in South-East Asia, so if you find yourself at a loss for choice, pick the seafood - it won't go wrong.

The freshly-shucked oysters are served with a dash of Ponzu sauce (citrus-based soy sauce) on a bed of ice. You will also find an interesting serving of citrus jelly, either enjoyed with the oyster or immediately after. I prefer the first way of eating, as it complements the sweetness of the fresh oyster flesh. 

This pasta is an extraordinary blend of flavours - there's the sweetness from the crab meat and sour tang from the cherry tomatoes, tamed by the umami from the ever-so versatile Kombu (a type of Japanese seaweed). The linguine is done al-dente, giving rise to a dish that is full of texure. Firm to the bite, accompanied with the fresh, chewy crab meat. A must-try!

The Loligo squid, which is used in this dish, is prized for its naturally-tender and flavourful flesh. While most squids shrink by 40% during grilling due to loss of water, the Loligo squid is able to retain its thick and juicy meat, thereby being a sumptuous medium for the savoury chilli bean glaze and crunchy sesame seeds. This is highly recommended for squid-lovers!

ROASTED WHOLE EEL with SANSHO PEPPER

$22.00

Despite what its name suggests, this dish is hardly spicy, at most earthy and fragrant at parts where the Sansho Pepper is sprinkled. Mo'mor Izakaya uses Sea Eels (Anago) instead of the common River Eel (Unagi), the former being naturally sweeter and softer in texture. The Unagi that most of us are used to, are usually broader and flatter - the Eel we see here is thinner but fatter, giving you a good bite. 

Mo'mor Izakaya procures its meat fresh from Swiss Butchery, one of Singapore's pioneering premium butcheries. Swiss Butchery is yet another establishment under Far Ocean, so you can assured of quality meat straight from the grocer's!

GRILLED IBERICO PORK JOWL with PICKLED APPLE

$12.00

I'm sure all of us have heard of Apple-baked Ham, but Mo'mor Izakaya's Pork Jowl with Pickled Apple Slices takes the apple-pork combination to a whole new level. Of Spanish origin, the black Iberian pig is well known for its traditional acorn-based feeding, that is responsible for its high intramuscular fat content and distinctive taste. Using the jowl meat means that the dish is especially tender and flavoursome, even more so when coupled with the tart pickled apple slices. This dish comes under the Tapas section which is meant to be shared, but you will be tempted to have the entire plate for your own.

Mutton dishes are always a great testament to the Chef's ability - if there is a gamey taste, chances are that the Chef has much to improve on. The Half Lamb Rack ($38.00) was served well done with a special Rosemary sauce and Shredded Cabbage salad. Due to the doneness, the lamb was slightly tough but this is an inevitable trade-off when you ask for your meat thoroughly cooked. For those who do not mind a bit of gamey flavour, enjoy your lamb medium-well. If all fails, the Rosemary sauce does a good job of masking the strong taste through its aroma.

Mo'mor Izakaya makes eating your greens a delectable experience, serving up commonplace vegetables cooked using not-so-common recipes.

ROASTED CAULIFLOWER with GOMA SAUCE

$8.00