Returning to Akira Back at JW Marriott South Beach Singapore for a two-night dinner experience earlier in May 2026, Michelin-starred Chef Akira Back once again showcased his distinct style of marrying Korean heritage with contemporary Japanese cuisine. Chef Akira was in Singapore last October for a two-night Makgeolli dinner experience.
The evening was designed as a journey through Chef Akira Back’s culinary identity, where Korean flavours met Japanese technique across multiple courses paired with Champagne, wines and sake. The pairing with Barons de Rothschild Blanc de Blancs NV, Etna Bianco DOC 2022, Châteauneuf-du-Pape 2021 and Akira Back Sake Collection Junmai Ginjo was excellent with the dishes. From seafood-driven creations such as Kinmedai and “Domi” Mul-Hwede, to premium Korean ingredients including Jeju Black Pork Wellington and Hanwoo ribeye, the dinner gradually built towards richer flavours before ending on a comforting King Crab Claypot Rice and dessert finale.
Chef Akira Back was also in Singapore during TFWA Asia Pacific Exhibition & Conference 2026, where he was one of the featured culinary voices for Taste of the World. The new platform explored how food and beverage experiences are increasingly shaping modern travel retail. Opening the programme with a live cooking showcase and discussion, Chef Back shared how culinary storytelling and creativity can build stronger emotional connections with travellers. It also reflected a broader shift in airports and travel spaces, where dining is becoming part of the destination experience rather than just a stop along the journey.
We started the evening with a white asparagus amuse-bouche to go along with Ruinart Champagne. Served in a crystal bowl trimmed with gold, the dish resembled a miniature edible garden. Delicate ribbons of white asparagus sat atop a creamy base with tiny edible flowers, green accents, and cubes of Shine Muscat, all resting in a bright yuzu koshou vinaigrette. Refreshing and elegant, it served as a palate awakening prelude to a night that would progressively reveal Chef Akira Back’s culinary storytelling.
The second course arrived looking more like a miniature landscape than a dish. Served atop pebbles and seashells, the presentation evoked a coastal scene, with vibrant edible flowers, delicate greens, and colourful, jewel-like discs adding bursts of colour. One side featured mussel with silky mussel purée and edible greens, while the Hokkigai on the other was dressed with a bright yuzu herb ponzu. Beyond the visual theatrics, the flavours remained clean and restrained, allowing the natural sweetness of the seafood to come through. Paired with Barons de Rothschild Blanc de Blancs NV, the Champagne’s lively acidity and fine bubbles brought freshness and lifted the briny notes beautifully.
If the previous courses charmed with presentation, this one introduced a little drama. A rich crimson broth was poured tableside over the “Domi” Mul-hwoe, gradually revealing a colourful arrangement of seafood shinzo, delicate garnishes and edible flowers beneath. Inspired by the Korean cold seafood dish, Chef Akira Back’s version felt both familiar and modern, with layers of umami running through the dish.
By this point, Chef Akira Back had established a rhythm for the evening, refined presentation paired with little moments of tableside theatre. The Kinmedai arrived looking almost architectural in its precision. The lightly seared fish sat beside an intricately layered seafood shinzo, adorned with delicate flowers and tiny herbs. A warm umami emulsion was then poured tableside, gradually tying the elements together. Paired once again with the Cusumano Alta Mora Etna Bianco DOC 2022, the crisp acidity and mineral character kept the course elegant and beautifully balanced.
The evening gradually shifted into richer territory with two standout meat courses showcasing Chef Akira Back’s Korean heritage through a more contemporary lens. The Jeju Black Pork Wellington offered a playful reinterpretation of the classic Beef Wellington. Instead of beef, prized Jeju Black Pork sat wrapped in pastry with glazed maitake mushroom, its beautifully pink centre revealed beneath golden pastry layers as a velvety sauce was poured tableside. Familiar in concept yet distinct in execution, it felt comforting while introducing a different expression of Wellington.
The highly coveted Han-Woo ribeye followed as the evening’s centrepiece. Thick cuts of beautifully marbled beef arrived deep pink with a glossy seared crust, accompanied by mole, soybean paste, jjang-achi and kimchi that added layers of sweetness, savouriness and acidity. A rich sauce was poured over the ribeye tableside, slowly coating the beef and filling the air with aroma. The Domaine du Vieux Télégraphe Télégramme Châteauneuf-du-Pape 2021 proved a fitting companion, its depth and structure standing up comfortably to the richness of both meat courses without overpowering them.
For the final savoury course, Chef Akira Back moved away from refinement for refinement’s sake and delivered comfort with a luxurious touch. The King Crab Claypot Rice arrived as a complete set, reminiscent of an elevated Korean table spread, with small accompanying side dishes and a bowl of clear clam soup completing the presentation. Mixed through the rice were generous pieces of king crab, mustard pickle and mitsuba, creating layers of sweetness, brininess and herbaceous freshness. Beside it sat a delicate clam clear soup topped with neat cubes that looked almost like a mosaic floating across the surface. Paired with the Akira Back Sake Collection Junmai Ginjo from Iwate, the clean and smooth sake complemented the dish beautifully, bringing a gentle finish to the savoury journey before dessert arrived.
Dessert arrived looking less like a plated course and more like an edible fairytale scene. The AB Garden Palace featured a striking mushroom shaped centrepiece with a glossy red cap, surrounded by playful woodland details that resembled a miniature forest floor. Underneath its whimsical presentation were smoky mascarpone mousse and porcini mushroom ganache, delivering earthy depth beneath the sweetness. It was a memorable ending to a dinner where storytelling had been woven into every course.