Fans of sushi rolls, hand ups. Many may not know of this new Japanese eatery Yuba Hut, which has opened at both Heartland Mall and Hillion Mall.

The fast-casual concept serves up maki rolls, donburi rice bowls, yakitori, sashimi and a couple of side dishes.

It has been a while since I last visited Heartland Mall, and took some time to orientate and find Yuba Hui. For your info, it is located at one end, just outside the supermarket (next to Subway).

(Click PLAY for video highlights of Yuba Hut.)

Most diners seem to come for the sushi rolls, with a choice of five from Champion Floss Maki, Cream Cheese Mentaiko Salmon, Taiyou Century Egg, Salmon Aburi Maki, and Samurai Unagi Aburi Maki.

Prices are from $8.90 to $9.90 for 4 pieces, $15.90 to $16.90 for 8 pieces. (Updated: All offerings here are at NETT prices at Heartland Mall, but with 10% service charge at Hillion Mall.)

The highlight is the Champion Floss Maki ($9.90, $16.90) which is so-named probably because the roll is piled with ingredients.

The chef started rolling up slices of salmon sashimi and cucumber within sushi rice, wrapped it up with salmon slices which would be further aburi-ed.

That is not over.

The ‘champion’ was drizzled with never-ending home-made mayonnaise sauce, additionally topped with chicken floss and ebiko. Seemed like the more OTT it is, the more ‘instagrammable’ and decadent it would become.

To be fair, I liked this roll for the clash of the creamy sauce, fluffy flossy and crunchy fish roe; and the salmon was quite fresh, with traces of sweet-saltiness coming from all the toppings.

Can be rather filling.

The Cream Cheese Mentaiko Salmon ($9.90, $16.90) had smoky aburi salmon drizzled with a spicy-mentaiko creamy cheesy sauce, sprinkled over with crunchy tempura bits.

Between the two, I preferred the former as the sauce seemed overpowering everything else here. Though good news if you are a fan of such creamy sauces.

Other items to expect include Salmon Aburi Don ($14.90), Cheesy Unagi Aburi Don ($15.90), Spicy Salmon Aburi Don ($15.90), Beef Steak Don ($15.90), Yaki Tori Don ($8.90), Unagi Don ($16.90) as well as side dishes of Sake Sashimi ($6.90), Goma Tofu ($3.90), Century Egg Tofu ($4.90), and Garlic Honey Chilli Edamame ($3.90).

What I would recommend would be the Barachirashi Don ($14.90), which had a sizable portion of fresh sashimi cubes, well marinated with sauces.

I reckon customers who prefer a heavier touch on Japanese donburi would like their versions, as most came with good amount of sauces.

As Yuba Hut is a new-to-market brand, I figure it could still be trying to find an edge and differentiating point. Hopefully once operations stabilise, the menu can move beyond the many aburi-items.

Their sushi makis were quite satisfying, and they should probably create a few more distinctive ones.

Yuba Hut
Heartland Mall #01-19/20, Block 205, Hougang Street 21, Singapore 530205
Opening Hours: 11:00am – 10:00pm (Mon – Sun)

Hillion Mall #01-05/06, 15 Petir Road, Singapore 678270
Opening Hours: 11:00am – 10:00pm (Mon – Sun)

* This entry is brought to you in partnership with Yuba Hut.

The post Yuba Hut – Fancy Aburi Sushi Rolls And Salmon Rice Bowls At Heartland Mall & Hillion Mall appeared first on DanielFoodDiary.com.

You know I love my ramens. Even though the last times I been to HarbourFront Centre was to wait for a cruise or have a celebration-birthday-dinner at Ban Heng, I have decided that Ramen Hitoyoshi was worth a visit.

It is a ramen joint specialising in Tonkotsu ramen, with 3 version of original, garlic or spicy.

Upon entering, containers of marinated beansprouts and corn were placed on the table. Very “Keisuke”, without the eggs.

The ramen items were considered inexpensive in Singapore’s context, with a basic Tonkotsu bowl at $10.90, $12.90 with addition of ajitama egg, and $14.90 with an “all toppings” choice include seaweed and chashu.

When I took the first sip of the thick, creamy tonkotsu broth supposedly cooked for 8 hours, the taste reminded me of Keisuke Tonkotsu King when it first started out.

Except the Ramen Hitoyoshi had an even thicker quality, and used different type of noodles.

I immediately texted another ramen-fanatic friend, and he replied to say that the owner was an ex-staff of Keisuke Ramen who worked there for quite a number of years.

No wonder.

I chose “hard” for the noodles, and liked its straight-thin, firm slightly eggy texture. I wondered if the noodles would pair with a slightly thinner soup base, but that is personal preference.

The Cha Shu I had was superbly tender without that meaty-porky taste.

in contrast, I didn’t like the Spicy Tonkotsu ($11.90) was much. Perhaps the spiciness didn’t gel as well as expected. When the chilli oil hits you and water is out of reach, the coughing might just start.

Other side dishes the eatery offers include Pork Gyoza ($4.90 for 5 pieces), Prawn with Mayonnaise ($4.90), Tori Karrage ($4.90) and Kinoko Butter Yaki ($6.90) – herb-buttered sautéed mushrooms.

I find Ramen Hitoyoshi very promising for its price, and if they can make some minor tweaking, they should become popular with workers in the vicinity.

Ramen Hitoyoshi
1 Maritime Square, #01-99 HarbourFront Centre Singapore 099253 (HarbourFront MRT Station)
Opening Hours: 11:30am – 10:00pm (Mon – Fri), 11:00am – 10:00pm (Sat – Sun)

Other Related Entries
Kanshoku Ramen Bar (ION Orchard)
Menya Sakura (Boat Quay)
Jimoto Ya (Pickering Street)
Ramen Atelier (Science Park Drive)
Kaneta Shoten (Chinatown Point)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

The post Ramen Hitoyoshi – Creamy Tonkotsu, Thin Noodles, Reminds Me Vaguely Of Keisuke appeared first on DanielFoodDiary.com.

One in a while, you come across Japanese restaurants like this – established in its own right, but coming under-the-radar among local diners.

Tamaya Dining たまや located at Cuppage Terrace, among the long row of restaurants in shophouses, has been popular among the Japanese.

On Friday nights, the exterior can be buzzling with energy, music and people celebrating with foods of hotpot, sashimi, charcoal-grilled yakitori and drinks of sake and shochu.

(Click PLAY for video highlights of Tamaya Dining.)

This is not quite the typical Japanese restaurants that we find in Singapore.

There are two concepts to Tamaya Dining – a sushi bar downstairs helmed by Sushi Chiharu from Japan, contrasted with Izakaya-style dining upstairs and outdoors.

Choose to experience one of the two ‘faces’ – the quiet and tranquil Japanese sushi dining; or lively and casual Izakaya dining on horigotatsu-style tables. (There are 4 private rooms upstairs as well.)

The Sushi Bar – Seasonal Omakase Menu of Sushi Chiharu
The sushi component of Tamaya Dining is partnered with Sushi Chiharu 鮨千陽 from Osaka Japan, a Michelin-recommended Bib Gourmand restaurant.

The sushi chefs come from Japan, and I was also surprised to find a Japanese female sushi chef in the team – which is a rarity even in Japan itself. She was trained under the Insyoukujin College.

The Omakase Course goes for $140++, while a 10-piece Nigiri Sushi Course is priced at $90++. Freshest ingredients delivered directly from Japan twice weekly.

Price-wise, the Omakase menu is considered reasonable, especially you do get a spread of items including 3 appetisers, 2 types of sashimi, a seasonal dish, 10 pieces of nigiri sushi and soup. A 17-course meal.

Sushi Chiharu specialised in Edomae-sushi, a traditional technique of sushi-making, and retained how sushi was made in the past.

Edomae-sushi was initially created in the days when there was no refrigeration to store seafood.

Therefore, the ingredients were cured with vinegar, immersed in soy sauce or simmered in broth (such as the shrimps and shellfish) – which also further enhance the flavours.

While I have been to a number of Edomae sushi-specialised restaurants including Michelin-starred ones, Sushi Chiharu’s style was subtlety different.

For example, the nigiri sushi was brushed with varied complementary sauces, rather than a single type throughout.

I particularly liked the ebi which was fresh and sweet, topped with two different types of shrimp caviar for that tinge of saltiness; and sea urchin (uni) on rice with vinegar jelly – you can mix it all up or have them separately.

A pleasant surprise was the Tamago, not the typical sweet type we might be accustomed to. This came with a bread-like texture, lightly-sweet with sushi rice wrapped within.

All-in-all, I thought Sushi Chiharu can hold its own against the ‘big boys’, at a good quality for this price point.

Izakaya Menu at Tamaya Dining
Tamaya Dining serves a wide range of Japanese Izakaya style food upstairs and outdoors, from charcoal-grilled, ironpot rice, donburi , kushiage, yakitori, udon, to various dishes using seasonal ingredients.

I found most of the dishes were considered wallet-friendly. For example, the Bara Chirashi was priced at $13.00 while the Yaki Curry Rice was at $13.50.

The Rice Bowl sets of Tempura Don, Unagi Don, and Barachirashi Don which come with salad, tofu, pickles and miso soup are also reasonably priced between $16 and $24.

My two main recommendations would be the Tonpei Yaki ($12.20) and Yaki Curry Rice ($13.50).

The former comes with flurry egg omelette with pork slices top on thinly sliced cabbage. As for the sauce, think okonomiyaki.

I wished there was a rice version because that would have worked really well, but I suppose sliced cabbage is a lower carb version for those who are inclined to order more.

While the Yaki Curry Rice ($13.50), a baked pork curry rice was not as cheesy as I expected, the curry sauce was quite addictive – mildly spicy and not as sweet as the usual.

To be honest, I may have just walked past this restaurant several times without knowing there is a legitimate Japanese sushi bar inside. Now you know.

Tamaya Dining たまや
45 Cuppage Terrace Singapore 229464 (Somerset MRT)
Tel: +65 6835 3539
Opening Hours: 6:00pm – 11:30pm Last Order (Mon – Sat), 4:00pm – 10:30pm (Last Order (Sun, PH)

* This entry is brought to you in partnership with Tamaya Dining.

The post Tamaya Dining – Hidden Gem Near Orchard, Japanese Sushi Omakase Meets Izakaya At Affordable Pricing appeared first on DanielFoodDiary.com.

What makes me happy? Good ramen.

Opened by the team behind Standing Sushi Bar, Tanuki Raw and Salmon Samurai, Sumo Bar Happy is a hidden-from-plain-sight eatery within the Bras Basah Arts district. Part of its menu includes modern style ramen.

Waterloo Centre may not be familiar to many, though it is a short 10 minutes’ walk from Bugis MRT. The only reason I would come here in the past, was for Zumba classes upstairs.

The watering hole can be considered a hole-in-the-HDB-wall, you could miss it as you were not paying attention.

The interior was kept rather minimal, but I liked the plain, bold colours of nautical blue and white.

Sumo Bar Happy keeps its menu lean – from primary beef ramen, 4 types of donburi, 10 sides, but there was enough to keep me interested.

Other than the Char Siew Ramen ($17), you don’t get the usual varieties here – Oxtail Ramen ($21), Beef Ramen ($19) and a whooping Bone-In Rib Ramen ($42). Didn’t type that last price wrongly though.

I ordered a Sumo Ramen ($23), seemed to be pricier than usual, was considered value-for-money for having slow-roasted oxtail, braised beef tendon, sautéed US beef, boneless short rib all in one bowl.

One mouth in and you would know that quality beef ribs was used, cooked for quite a number of hours (8 according to them). I enjoyed the varied textures going on, sometimes you get tender slices of thinly-sliced beef, alternated with melt-in-the-mouth tendon.

This complete with collagen-rich tonkotsu broth, robust and tasty. I also liked the thin springy (al dente) noodles used, which kind of reminded me of Kanshoku’s.

Arriving in shocking pinkish-red, the Beef Gyoza ($11) was an eye-opener, skin said to be hand-rolled capsicum wrappers (I thought it was beetroot for the colour).

The crisp of the skin worked for me, though the minced short rib filling could have been juicier.

That one starter you must get is the Char Siew Taiyaki ($14) or Beef Taiyaki ($15). Strange that both were placed on opposite ends of the menu – I won’t have noticed the association at first glance.

Taiyaki is a Japanese fish-shaped cake commonly stuffed with sweet red bean paste. Having them in a savoury form, in a batter included with brown butter and kinako was intriguing.

I loved how cute they looked, how soft they were, stuffed with tasty US prime beef sautéed with onions. The Nagano Char Siew version was akin to having ”Kong Bak Pau” without the greasiness.

Beef Ramen may not be conventional in Singapore, its location may not be that obvious, but Sumo Bar Happy has enough worthy choices to keep my tummy happy.

Sumo Bar Happy
261 Waterloo Street, #01-24 Waterloo Centre Singapore 180261
Opening Hours: 5:00pm – 12:00am, Kitchen closes at 10:00pm (Mon – Sat), 5:00pm – 10:00pm (Sun)

Other Related Entries
Kanshoku Ramen Bar (ION Orchard)
Tsuta Singapore (Pacific Plaza)
Menya Sakura (Boat Quay)
Jimoto Ya (Pickering Street)
Ramen Atelier (Science Park Drive)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

The post Sumo Bar Happy – Sumo Beef Ramen And Deliciously Cute Char Siew Taiyaki At Waterloo Centre appeared first on DanielFoodDiary.com.

When something becomes popular in Singapore, many will jump on the bandwagon. Case in point – Tendon 天丼, short for Tempura Donburi 天ぷら丼ぶり. Guess we all need some Tendon-loving-care.

The Japanese rice dish started getting in the radar when Keisuke’s Tendon Ginza Itsuki and Eat At Seven’s Kohaku Tendon opened to great fanfare and long lines.

Within two years, we are seeing Tendon almost everywhere in Singapore, and the trend does not look like it is stopping yet.

A bowl is made of deep fried tempura over a bed of rice, covered in light soy dressing, though some restaurants serves the sauce with salt separately.

One of the best known tempura speciality restaurant is Tenshin at Regent Singapore. Here are 12 other Japanese restaurants in Singapore where you can get your fill of an oishii bowl of Tendon.

Kohaku Tempura
Eat At 7, 3 Temasek Boulevard #03-311 Suntec City Mall Singapore 038983
Tel: +65 6333 4386
Opening hours : 11am – 10.30pm (Last Order 10pm)

Tendon Kohaku Boat Quay
64 Circular Road #01-01 Singapore 049418
Tel: +65 6211 8311
Opening Hours: 11:30am – 4:00pm, 5:00pm – 10:00pm (Mon – Fri), Closed Sat, Sun

Kohaku specialises in Edomae Tendon, where bowls of Hokkaido rice piled with tempura drizzled in a specially made sauce are served. So, so good.

The options are straight forward – the signature Kohaku Tendon ($15), Vegetable Tendon ($14), Spicy Flavour ($15) and Vegetable Spicy Flavour ($14).

This is for once that I liked almost every piece in the bowl, from the sweet soft pumpkin, crunchy long beans to fresh-tasting squid.

My friend didn’t quite like the chicken breast which she thought was dry and chunky, but I found the piece acceptable (maybe because I am so into protein of late).

However, beware of smelling like tempura due to the ventilation issues in the small eatery. (Read: Kohaku Tendon Suntec City)

Kogane Yama
Bugis Junction #02-50, 200 Victoria St, Singapore 188021
Opening Hours: 11am – 10pm Last orders 9.30pm (Sun – Thurs), 11am – 11pm Last orders 10.30pm (Fri – Sat)
https://www.facebook.com/koganeyama

This should be the only Tendon shop in Singapore that allows diners to customise their own tendon bowl, from the key ingredients (chicken, prawn, vegetable or mixed), to base (rice, soba, udon), sauces (choice of four), and add-ons of chawanmushi and miso soup.

You would find that the tempura looked more yellowish-golden, and upon eating would have a moderate *crunch*, crispier than the average brand – which might have turned soggy sometimes due to the drizzling of the sauces (or otherwise). Kogane Yama (Bugis Junction)

Ami Ami
Shokutsu Ten Japanese Food Street, #B1-03/04, Great World City, 1 Kim Seng Promenade, Singapore 237994
Tel: +65 6835 9071
Opening Hours: 11.30am – 3:00pm, Last Rrder 2.30pm (Mon – Sun)
5.30pm – 10:00pm, Last Order 9.30pm (Mon – Sun)

Ami Ami is a new tempura restaurant at Great World City which offers a Tendon Set ($23.80++, ala carte $20.80++).

See that egg. The must order. Tempura Prawn, vegetable and original egg tempura on rice served with pickles, miso soup and chawanmushi.

The highlight is the Tempura Onsen Egg, first wrapped in deep-fried beancurd skin then deep-fried. Crisp on the outside, oozy on the inside.

Watch it burst, then mix it with the rice or use the runny egg yolk as a dip for the tempura.

Take note, the Tempura Rice Bowl set is limited to only 10 daily. (Why…)

If you add $3.50 for an upgrade, you get a flask of dashi broth. Pour the soup over the tendon (towards the end with some rice), with sprinkled spring onion, shredded nori and a dash of wasabi for a different way of eating. Ami Ami (Great World City)

Haru Haru
61 Ang Mo Kio Ave 8 #02-03 Jubilee Square Singapore 569814 (Ang Mo Kio MRT)
Tel: +65 6451 3201
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Thurs), 11:30am – 10pm (Fri-Sun)

Who would have thought? A humble restaurant at Ang Mo Kio’s Jubilee Square actually serves up a decently satisfying bowl of Tendon that could give bigger players a run for its money.

While the menu has another (cheaper) version, order the Premium Tendon ($21.90) which is value for its buck.

The bowl arranged with a deep fried large sea prawn lying across with vegetables below, won us over with its tasty sweet-savoury tendon sauce served separately. This would have been a perfect 10 if the rice was fluffier with a glossy sheen.

Tendon Ginza Itsuki
101 Tanjong Pagar Road Singapore 088522 (Tanjong Pagar MRT)
Tel: +65 6221 6678
Opening Hours: 11:30am – 2:30pm, 5:30pm – 10pm
Note: Cash only

This is probably Singapore’s most well-known and IN tendon specialty shop. Located right next to Keisuke’s turf ground of Orchid Hotel, Tendon Ginza Itsuki is a collaboration between him and chef-owner Mr Naoki Takaku of Ginza Itsuki Sushi.

Two types of Japanese Tendon are available – Special Tendon (Tempura Rice Bowl, $13.90) and Vegetable Tendon (Vegetable Tempura Rice Bowl, $12.90.

2 tempura prawns resting on top of a mixture of deep fried vegetables of melon and lady’s finger, slices of chicken breast meat and yolk-oozing tempura egg over a bed of rice, covered in light soy dressing, all in an elegant Arita porcelain bowl.

If only we didn’t leave with our shirts smelling quite like tempura. Oh, the smell. (Read: Tendon Ginza Itsuki Tanjong Pagar)

Ryu’s Japanese Restaurant
Capitol Piazza #01-87, 15 Stamford Road Singapore 178906 (City Hall MRT)
Tel: +65 6384 9087
Opening Hours: 12pm – 12am

While understated and off-the-radar, Ryu’s has become one of my favourite new Japanese restaurants. The tempura chef used to work at Tokyo’s famed Edo style tempura restaurant Tempura Yamanoue Roppongi, whose culinary skill is shown in a deceptively simple bowl of Tendon ($25).

The bowl is filed with 2 prawns and fresh-tasting vegetables, matched with crisp light and airy batter. It has been a long time since I last tasted tempura vegetables this crisp and almost ‘garden-fresh’. I found the oil a wee bit too much, as every bite would leave that gleam on the lips.

Tensho
#B1-20 The Centrepoint, 176 Orchard Road, Singapore 238843
Tel: +65 6733 0449
Opening Hours: 11:30 am – 10:00 pm (Mon-Thurs), 11:30 am – 10:30 pm (Fri-Sat), 11:30 am – 10:00 pm (Sun)

Tensho opened by Ministry of Food (MOF) serves up just two types of Tendon – Mixed Tendon ($14.90), and Vege Tendon ($13.90). The good thing is the meal is served with chawanmushi and miso soup.

The Mixed Tendon contains tempura prawn, two slices of dory fish, onsen egg and vegetables on notably a higher grade of rice than what MOF typically serves.

I liked the accompanying savoury-sweet Tensho-sauce and wished there was more (there is a side bottle where you can add more on your own).

My feedback is, I wished that the batter could be crispier with a crunch, and the onsen egg could improve in execution – a tad on the over-cooked side. Tensho (Centrepoint)

Don Meijin 丼名人
Ramen Champion Bugis+, 201 Victoria Street, #04-10, Bugis+, Singapore 188067
Opening Hours: 11:30am – 10:30pm Daily

What will the Japanese feel when they find Singapore chilli crab sauce doused over tempura?

Don Meijin 丼名人 is a donburi eatery added to the Ramen Champion fleet at Bugis+, located at Level 4.

The eatery offers a couple of donburi items, including Tendon ($13.80), Roast Beef Don ($18.80), Pork Shogayaki Don ($12.80), Jumbo Chicken Katsu Don ($13.80) and a most intriguing Spicy Chilli Crab Tendon ($14.80).

The Tendon pieces include tempura prawns, asparagus, pumpkin, seasonal fish fillet, eggplant and kakiage.

They are supposedly fried at a specific temperature in a water fryer. The water cleans and helps prevent degradation of the oil, as well as filters food residues to keep the oil clear.

As the sauce is so intense-tasting, the flipside is that it can distract from the flavours of the tempura pieces, such as the sweetness of the prawns and vegetables. Don Mejin (Bugist+)

Ginza Kuroson
Ngee Ann City, 391 Orchard Rd #03-10 Singapore 238873 (Orchard MRT)
Tel: +65 6235 3785
Opening Hours: 11:30am – 2pm, 6pm – 10pm

While the company behind Ginza Kuroson is in fish exporting business and thus more known for its sashimi, the Tempura Don ($26) is worthy of mention.

The batter used is also towards the lighter side, and the bowl was more subdued in the use of seasoning. Ingredients such as the prawns were plump and juicy. The rice was somewhat dry though, and we found ourselves needing some additional sauce to enhance the overall taste. (Read: Ginza Kuroson)

Manzoku
18 Purvis Street #01-01 Singapore 188597
Tel: +65 67344436
Opening Hours: 11:30am – 3pm, 6pm – 10pm (Mon-Sun)

The Tendon ($14), rice with tempura, was not too bad a choice and wasn’t expensive. The winner coming from the light soy dressing drizzled over matched with fresh ebi tempura.

However, the batter could have been crisper and some items turned soggy quickly from the watery sauce. (Read: Manzoku Purvis Street)

Tempura Tsukiji Tenka at Japan Food Town
435 Orchard Rd, #04-39/54 Wisma Atria Shopping Centre, Singapore 238877
Opening Hours: 11am – 10pm Daily

I liked the freshness of the ingredients used in the Tendon ($19.80) – the prawn was sweet, and squid surprisingly tender and NOT rubbery (my friend commented finally no ‘jun jun’ bite).

However, for a place with links to a Sushi Academy, I was surprised that the rice was the weakest link – dry, not fluffy enough.

The batter could have been crisper and less oily though, and the sauce was un-impressionable. (Read: Tempura Tsukiji Tenka Wisma Atria)

Niku Kappo
ION Orchard, 2 Orchard Turn, #B3-23, Singapore 238801
Opening Hours: 11.30am – 10:00pm (Mon-Sun)
https://www.facebook.com/NikuKappo.sg/

Probably the first in Singapore to serve Pork tempura in a Tendon bowl.

As the name implies, there was only meat (pork and chicken) with fried seaweed and the usual vegetables, without the usual prawn tempura.

Drizzled with a sweetish savoury sauce on the thin, crispy, golden battered crust, I loved the light and airy batter that coated the pieces.

For the price of $12.90, this is probably also one of the cheapest Tendon (aka Tempura Donburi) in Singapore. Niku Kappo (ION Orchard)

Other Related Entries
Tendon Ginza Itsuki (Tanjong Pagar)
Ginza Kuroson (Ngee Ann City)
Kohaku Tendon (Suntec City)
Manzoku (Purvis Street)
Syun (RWS)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights.

The post 12 Best Tendon In Singapore – Onsen Egg Tendon, Chilli Crab Tendon, And Pork Tendon appeared first on DanielFoodDiary.com.

[Taipei] While Singapore has a Michelin Bib Gourmand listed Man Man Japanese Unagi Restaurant, Taipei has Fei Qian Wu 肥前屋.

The name “Fei Qian Wu” if read literally would mean, “the house before becoming fat”. Opps. But “Fei Qian” refers to the old Hizen Province of Japan.

It is a joint famous for its delicious, affordably priced Unagi Don (grilled eel bento), and is easily the busiest eatery at Zhongshan North neighbourhood.

Eater lists this as one of the “The 38 Essential Taipei Restaurants”.

If you are going to make your way here, do a bit of exploration and do not miss out on the Japanese restaurants around the area.

I went down slightly after its opening time of 11:00am, and found the restaurant to be completely packed, with a short line outside.

After a 15 minute or so wait, I was led into a nostalgic looking space which looked caught in time, complete with cafeteria style tables and dark yellow lighting. After all, the restaurant was founded 35 years ago by a Japanese-Taiwanese family.

As business is brisk, all the obasan servers looked hurried, and I also had to share tables with other diners.

Some of the Fei Qian Wu’s signatures include small Unagi-don (Small, TWD250, SGD$11.25), Big Unagi-don (TWD480, SGD$21.60), Shrimp Rice (TWD120 SGD$5.40), Katsu Don (TWD100, SGD$4.50), Grilled Squid (TWD90, SGD4.05) and Onion Egg Rice (TWD70, SGD$3.15).

To us Singaporeans, $4.50 for Katsu Don is ridiculously inexpensive. You don’t get this price even in the foodcourts. Also not with this quality.

I went for the Big Unagi-don anyway, and the portion was quite substantial. Boy oh boy, it was superbly delicious for its price. 4 pieces on top of steaming hot, fluffy rice.

The eels tasted fresh and sweet, evenly grilled and lightly brushed with sweet caramelized teriyaki-like sauce.

You get half the portion of eel for the small box.

The other must-get was the Unagi Tamago (TWD130, SGD$5.80) which came with four juicy pieces of Japanese rolled omelette and grilled eel stuff wrapped within.

You get that layer of warm sweetness on the outside, contrasted with rich savouriness of the unagi inside.

Fei Qian Wu offers such value-for-money Unagi Don, especially when these eels are often priced expensive elsewhere. Service is fast, and hopefully you do not have to wait too long.

Fei Qian Wu
13-2, Lane 121, Zhongshan North Road, Sect 1
台北市中山北路1段121巷13-2號1樓
Tel: +886 02 25628701
Opening Hours: 11:00am – 2:30pm, 5:00pm – 9:00pm (Tue – Sun)
Google Maps – Fei Qian Wu

Click HERE for other Taiwan Food Entries

Other Related Entries
Addiction Aquatic Development (Taipei)
Ningxia Night Market 寧夏夜市 (Taipei)
Ay Chung Rice Noodles 阿宗麵線 (Taipei)
Fu Zhou Shi Zu Pepper Bun 福州世祖胡椒饼 (Taipei)
Fu Hang Dou Jiang 阜杭豆漿 (Taipei)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

The post Fei Qian Wu 肥前屋 – Most Famous Unagi Restaurant In Taipei, TWD250 (SGD$11.25) For A Box. $4.50 For Katsu Don appeared first on DanielFoodDiary.com.

Hougang Street 21 is quite the hot-spot for foodies, with Chew Chor Meng and Zhou Chongqing owned 888 Mookata, waffles café Hatter Street, popular Thai eatery Nakhon Kitchen, and Japanese izakaya Tachinomiya all in the same stretch.

Gonpachi Ramen has recently gotten into the radar for its $7.80 Nett Ramen. A steal considering that many Japanese eateries are selling ramen in the $12 – $20 range, and that is excluding taxes.

The family restaurant is said to serve up “imported Japan authentic ramen soaked in collagen broth”.

The varieties at this humble shop include Smoked Duck Chashu, Miso Kakuni, Beef Shabu, Sweet Sake Marinated Pork Chop, Seven Wonder Ramen – all priced at $7.80, and a Shoyu “Pai Ling” Mushroom Ramen at $7.00.

I had the Sweet Sake Marinated Pork Chop Ramen ($7.80), and the yellow noodles used were more to the chewy, mildly-curly, medium-thick side.

Not the type that I liked most, but I find that it worked well with the soup which wasn’t too heavily rich.

The soup base said to be enhanced with collagen, was a mixture of creamy Tonkotsu pork bone and Tori chicken soup, most likely modified to use the local taste as it was not overly thick, oily or salty.

I found it a reasonably priced bowl, and decent on the taste factor. The pork pieces were well-marinated and tender.

Another interesting ramen to order would be the Seven Wonder Ramen ($7.80), which came in a separate greenish Thai chilli sauce.

I would suggest slurping up some of the broth first, then add in the sauce later to experience a layered, more tangy flavour.

Did I not mention there is also free-flow bean sprouts?

After an additional side order of a Char-Grilled Lemongrass Chicken Salad ($4.00), the bill for each person came up to less than $10. I was so pleasantly surprised!

Gonpachi Ramen
212, Hougang Street 21, #01-329 Singapore 530212
Tel: +65 6584 1943
Opening Hours: 11:45am – 3:00pm, 5.30pm – 10:30pm (Sun – Thurs)
11:45am – 3:00pm, 5.30pm – 10:45pm (Fri – Sat)

Other Related Entries
Ramen Hitoyoshi (Harbourfront Centre)
Kaneta Shoten (Chinatown Point)
Ippudo Ramen (Tanjong Pagar)
Jimoto Ya (Pickering Street)
Ramen Atelier (Science Park Drive)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Orchid Hotel is THE Japanese food enclave, Keisuke Tontotsu King, Teppei Japanese Restaurant, Sushi Kou, Menya Sanji, Kajiken, Ryo Sushi, and Gyoza King all within a few metres walk from one another. Hon-to ni?

The next to join in this neighbourhood is Fujiyama Dragon Curry which originated in Hiroshima, a Japanese curry shop where you can customize your plate from the level of spiciness to toppings.

It took over the space left vacant by a not-very-memorable Korean Ramyeon shop, where those in line next door at Tendon Ginza Itsuki can peek in with eyes of hunger.

The inside can be rather cramped though. Once two huge curry plates land on your table, you will find yourself looking frantically for space to put your handphone. Not for the claustrophobic.

I shouldn’t complain, as much of the space was taken by a flask of FREE iced Japanese tea, much needed to cool down after walking over in the sun.

Fujiyama Dragon Curry’s founder Kenichi Ikehata can be spotted behind the counter, torching up the cheese on the curry, while Kajiken’s Kenta Kuribayashi was welcoming customers into the shop. I assumed he is a co-owner, can’t be BFF right?

The choices available included the basic Fujiyama Dragon Curry ($12.75), Breaded Deep Fried Pork Curry ($16.75), Garlic Pork Belly Curry ($15.75), Deep Fried Chicken Curry ($15.75), Deep Fried Shrimp Curry ($16.75), and Cheese Curry ($15.75).

You can customise your curry with a choice of original or spicy, regular or upsized rice (FREE), regular or upsized curry (+$3), added minced pork (+$3) and spring onions (Free).

“You want more rice? It’s free…..”

I shook my head frantically. Unless you really love rice, I reckon the portion of carbs given is substantial enough to make you rather full.

There is something about Japanese curries and their HUGE portion ah? Think Monster Curry.

I went for an All Topping Wild Curry ($18.75), with deep fried pork katsu, deep fried shrimp, garlic pork belly, a karaage-like fried chicken, and minced pork. In Singlish, we call this so much liao.

Even though I opted for the spicy option, it was considered manageable, and had a balance between savouriness, sweetness and mild spiciness.

The minced meat gave it an added layer of texture, though I wished there was more gravy, in proportion to the amount of rice and toppings.

My friend’s Cheese Curry ($15.75) resembled a volcano of curry lava, topped with melted cheese and onsen egg.

She commented that the pleasing spiciness was like an eruption in the mouth, ”with the right blend of fire and flavour”.

The highlight to me was really the pouring of the “Paitan Soup” over some leftover curry, turning the leftover rice into a comforting, watery porridge of sort. Actually, the soup was already tasty on its own.

Not life-changing curry, but good value for its offerings.

Fujiyama Dragon Curry
1 Tras Link, #01-03 Orchid Hotel, Singapore 078867 (Tanjong Pagar MRT)
Tel: +65 6444 9260
Opening Hours: 11:30am – 3:00pm, 6:00pm – 9:30pm Daily

Other Related Entries
Kajiken (Orchid Hotel)
Sama Curry & Café (Downtown Gallery)
Tengawa Hokkaido White Curry (Millenia Walk)
Hajime Tonkatsu & Ramen (Serangoon)
Hokkaido Izakaya (Tanjong Pagar)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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$6.90 Ramen? This shows that it is still possible to look for inexpensive food in increasingly pricey Singapore. You just need to find.

Case in point, local ramen joint 300 Boru 三百碗 located at Burlington Square.

If you are not too sure where that is, it is a building next to Sim Lim Square, and opposite LASALLE College of the Arts. With a sizable student community in the vicinity, perhaps that is one of the reasons why prices of meals are kept low here.

300 Boru itself is found within the premise of Geisha Specialty Coffee cafe, specialising in two kinds of dry ramen, the Mazemen Kuro ($6.90) and Mazemen Shiro ($7.90).

The shop also offers a selection of small bite such as Poke Loop ($3.90) – this is like a poke onigiri; Hirata Buns where you get chashu or smoked duck sandwiched in between; Chashu Don ($6.90); and Poke Donburi ($9.90).

The desserts such as Japanese Pancake ($3.90) and Black Waffle ($3.90) are also affordably priced. If you noticed, all items here are less than $10.

The shop itself has a small space of woody décor, and reminds me of some of the cafes in Taiwan. The one thing that I am not inclined to liking was the strong clashes of aroma, from coffee to food, trapped within a small enclosed space.

For $6.90, the Mazemen Kuro ($6.90) is considered value-for-money with ingredients from onsen egg, scallions, roasted seaweed, special chashu, charred cabbage, and black sauce which you can select the level of spiciness.

I liked that they took the effort to aburi the chashu, and the black sauce palatable with tinge of sweetness and spiciness (which did remind me vaguely of Indomie).

If only the noodles were more al dente, as I thought they were nua nua (too soft) at parts. But maybe that was the style that was intended.

A humble, under-publicised shop of 300 Boru. If you are looking at something more polished, maybe they are still getting a hang of things, but could try if you are in the vicinity.

300 Boru 三百碗
175 Bencoolen Street, #01-55 Burlington Square, Singapore 189649 (Rochor MRT)
Tel: +65 87489676
Opening Hours: 11:00am – 8:00pm (Mon – Sun)

Other Related Entries
Gonpachi (Hougang)
Sumo Bar Happy (Waterloo Street)
Ramen Hitoyoshi (Harbourfront Centre)
Kaneta Shoten (Chinatown Point)
Ippudo Ramen (Tanjong Pagar)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Southpaw Bar & Sushi is a Cali styled sushi at Cavan Road (Jalan Besar area) that sits only 12.

Instead of the usual sake, Southpaw offers whisky and bourbon pairings with meals.

As for the name “Southpaw”, it came from the boxing movie starring Jake Gyllenhaal as a left handed boxer.

The left-hander boxer would be different, employ “unorthodox stance”, and take others by surprise, and this restaurant hopes to have some surprise elements as well.

Owner Roy also felt that there was no need to use a traditional Japanese name since they are not Japanese to begin with. ”There is no point being pretentious that way.”

Chef Kenny Khoo who helms the kitchen, has more than 17 years of experience, previously from Nogawa and Tatsuya.

Most of the condiments, garnishes, right down to the soya sauces have been improved or re-brewed one way or another to “get that perfection”. They even ferment their own pickles and blend the green tea leaves.

The omakase styled sushi bar offers 3 main sets, priced at $68++, 98++ and 138++, with variations depending on what is the seasonal catch.

I didn’t feel I wasn’t ready for a full-on omakasae and opted for the ala carte items, which included Sashimi Mori ($48++), Ukiyo Sushi Moriawase ($48++), Chirashi ($38++), and Wagyu Carpacio ($38++/$68++).

When the “Chirashi” bowl arrived, I was quite puzzled it was clearly a Bara Chirashi with diced up cubes.

A Bara Chirashi would typically cost lower than a Chirashi as well, and very few versions in Singapore would cost more than $35, unless it is offered in a more fine dining establishment.

Therefore, I probably had more-than-the-usual questions asked, but not sure if they were adequately answered.

To be fair, I enjoyed the Bara Chirashi – fresh assorted sashimi cubes over sweetish rice added with pink denbu.

The Wagyu Carpacio ($38++) which was thinly sliced, marinated overnight then seared, had layered citrusy-soy flavours with tender mouth feel.

Generally, I would say that the food presented was not bad, but I wondered about the pricing – two dishes came up to $90 after taxes.

Perhaps it was because the restaurant has only one main seating at night (no lunch service) and can sit only 12, and therefore costing would have been different.

I imagine that Southpaw Bar & Sushi could be an intimate setting for a birthday celebration of sorts with sushi and whiskey.

There had been some positive reviews on the interactivity and conversational style of the restaurant, which I happened not to experience. The entire meal was kind of quiet actually. Perhaps I went on a wrong timing or day.

Southpaw Bar & Sushi
11 Cavan Road, Cavan Suites, #01-04 Singapore 209848
Tel: +65 91011941
Opening Hours: 6:00pm – 12:00am (Mon – Sat), Closed Sun

Other Related Entries
Tamaya Dining (Cuppage Terrace)
Chikuwatei Nishi (Holland Village)
Misato (The Centrepoint)
Bincho (Tiong Bahru)
Kappou Japanese Sushi Tapas Bar (Fortune Centre)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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One of the best places to head for the best of Japanese food in a single place is at Japan Food Town, Wisma Atria.

TAKI Kyoto Grill is its latest addition, branded as the 1st ever Kyoto-style kushiyaki restaurant in Singapore for you to experience “Kuzushi-Kappo” – to bring out the best and natural flavours out from premium ingredients.

Can’t deny that kushiyaki and yakitori restaurants are getting popular in Singapore, where grilled meat or vegetables on a skewer pair well with sake. (Both yakitori and kushiyaki are used interchangeably in Japan to refer to skewered meat collectively.)

The restaurant was relocated from Boat Quay and continues to dish out authentic Japanese cuisine, offering sake appetisers, skewers, grills, rice bowls, udon and desserts.

Chef Kazuyoshi Takubo with 10 years of culinary experience helms the kitchen.

Don’t make the same mistake as me by walking all the way inside Japan Food Town to look for the restaurant. TAKI is actually located right at the entrance.

I was initially curious at “Kyoto-style yakitori”.

The meats are said to be seasoned with a signature Kuro Shichimi (Black Seven Spices), a blend consisting of white sesame, chili pepper, dried sea weed, poppy seeds, black sesame and hempseeds for a distinctive aroma and taste.

The selection offered is comprehensive, from Tamagoyaki ($1.90+), Chicken Miso-Marinated ($3.50+), Yakitori Negima Kyoto Spice ($3.80+), Mushroom Pork Roll ($3.80+), Chicken Wing ($3.50+), Beef Cube Steak and Onion ($6.80+), Bacon with Mozzarella Cheese and Black Pepper ($5.80+), Shrimp ($4.50) and Unagi Kabayaki Skewer ($4.80).

I would suggest coming in a group to get an Omakase 6 Assorted Skewers ($15.80+) which would provide more value for its money.

Of the lot, I liked the sweet and chunky Shrimp, fluffy and soft Tamagoyaki, and juicy Mushroom Pork Roll Skewers best.

You can also pair the sticks with the Japanese master chef’s specially created dare sauce, and freshly in-house made ponzu, which complements well with the seafood and chicken.

Happy to see that many of the grill items are considered inexpensive, especially for a restaurant at downtown Orchard.

The offerings include Australian Beef Striploin Steak ($13.80+ for 100g), Australian Beef Skirt Aburi ($13.80+), Grilled Hokke Fish ($11.80+), Grilled Miso-Marinated Flat Fish ($19.80+), Unagi Kabayaki ($18.80+, $36.80+), Grill Clams with Garlic ($8.80+), Grilled Squid with Squid Guts ($14.80+) and Dashimaki Egg with Mentaiko ($9.80+).

For a more filling meal, you can choose to have the Australian Beef Steak on Rice ($16.80+) or choose a Unagi Mini Rice Bowl ($13.80+).

Glazed with sweet caramelized unagi sauce, the eel was fresh-tasting, and thankfully not fishy and without tiny bones to pick out.

While the portion is not the largest, I found that it helped to ‘pave way’ to try out other starters and skewers.

Another interesting item was the Kyoto Style Udon Noodles with Tofu Skin ($11.80+).

The bowl was presented simply with silky noodles and savoury broth, fragrant with fried flaked bonito.

The characteristics of these noodles was that the texture moderately hard and chewy on the first few bites, and slippery smooth as you slurp them down.

Yakitori and sake can be a match made in heaven.

Taki carries many award-winning sakes from Kyoto, many of which are exclusive to the restaurant.

One of which is the Saito Sake ($14 for glass, $23 for 180ml, $88 for bottle), a brand fully imported from Kyoto prefecture in Japan with a clean and smooth finish, perfect for pairing with oishii grills.

If you prefer something more refreshing and fruity, the Saito Yuzu Hikari ($35 for bottle) with semi-sweet and citrusy clean finish should be a suitable choice, especially if you pair with richer-tasting food items.

Taki Kyoto Grill & Sake
Japan Food Town #04-39/54 Wisma Atria Shopping Centre, 435 Orchard Road, Singapore 238877 (Orchard MRT)
Tel: +65 6262 3465
Opening Hours: 11:30am – 11:00pm (Mon – Fri), 11:00am – 11:00pm (Sat – Sun)
http://www.japanfoodtown.sg/stores/taki

* This post is brought to you in partnership with Taki Kyoto Grill & Sake.

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Unlike other Tendon shops in Singapore such as Tendon Ginza Itsuki, Kohaku Tendon, Tensho in which I chiong-ed down during the first week of opening, I took a while to get to Shitamatchi Tendon Akimitsu at Plaza Singapura.

It has opened its second outlet at Vivocity.

Akimitsu is an award-winning Tempura and Tendon restaurant which originated from Asakusa in Tokyo, Japan with over 128 years of history. It has also got Singaporeans diners curious enough to fill the restaurant with long lines.

However, I was told by another foodie friend ”Don’t bother.” and decided to wait for the newly-opened shop to settle a while.

I was slightly perplexed because some of the reviews I read on Burpple were not exactly flattering (and people are usually nice there), yet there were others who sang high praises.

Price-point is not considered expensive in comparison to other tendon shops in Singapore, and Akimitsu Signature Tendon ($14.90) also comes with chawanmushi, miso soup and free flow of pickles. On that note, I do need to warn about the incredibly-salty beansprouts.

Other offerings include Vegetable Tendon ($12.90), Ebi Tendon ($17.90), Kakiage Tendon ($15.90), Mixed Tempura Rice Set ($15.90), Ebi Tempura Rice Set ($18.90), Vegetable Tempura Rice Set ($13.90) and Kakiage Tencha ($17.90) – with dashi stock poured over the rice towards the end.

On the positive points, the Signature Tendon ($14.90) had generous inclusion of ingredients from tempura prawns, whitefish, assorted vegetables such as eggplant and mushroom, seaweed and egg.

The best parts were probably that egg and chawanmushi – the former successfully yolk-oozing, the other smooth and flavourful.

The major pitfall was that every piece was greasy, with much oil seeping to the rice. You can imagine consuming the bowl not exactly pleasurable, with that queasy feeling after bites. Unless you do not mind oily and salty tendon, which is fine with some I guess.

Perhaps the tempura pieces were not drained of oil THAT adequately, and more consistency can be in place after the Japanese chef returns back to Asakusa.

The spicy bowl I ordered also lacked in any fiery element, so mild that the spiciness was almost negligible.

There is undeniable some kind of social media buzz surrounding Tendon and Akimitsu, which could be a reason for the hype and long line.

While keeping to Japan’s quality can be challenging, hope they can look into reducing the greasiness in the bowls. Unless it was meant to be.

Akimitsu
68 Orchard Road, Plaza Singapura #04-65 Singapore 238839
Tel: +65 6264 3390
Opening Hours: 12:00pm – 3:00pm, 5:00pm – 10:00pm Daily

Vivocity #01-54, 1 Harbourfront Walk, Singapore 098585
Opening Hours: 12:00pm – 3:00pm, 5:00pm – 9:00pm, Last Order 8:30pm (Tentative opening hours)

Other Related Entries
12 Best Tendon In Singapore
Kogane Yama (Bugis Junction)
Ami Ami (Great World City)
Tendon Kohaku (Boat Quay)
Don Mejin (Bugist+)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

The post Akimitsu – Award-Winning Tendon Shop From Tokyo Opens At Plaza Singapura And Vivocity. It Was Greasy? appeared first on DanielFoodDiary.com.

[NEW] Singapore Michelin Bib Gourmand listed Man Man Japanese Unagi Restaurant will be opening its 2nd outlet in Singapore at DUO, anticipated to be in October.

Instead of one queue, you will get DUO queues. LOL.

Chef Teppei Yamashita has been considered successful in Singapore, with Teppei Japanese Restaurant, Hanare, Syokudo, Daidokoro and Man Man concepts all enjoying certain level of popularity.

Man Man Japanese Unagi Restaurant at Keong Saik Road has been attracting long lines, especially after the Bib Gourmand win.

The queue is said to be anything from 30 minutes to 2 hours, and the safest bet would be to go early evening before store oepning, or late lunch (before last orders though).

Hopefully, with another outlet, the long wait will be eased.

Its second branch will be located at DUO, a contemporary twin-tower integrated mixed-use development, located on a site bordered by Ophir Road, Rochor Road and Beach Road.

It is of walking distance from Bugis MRT Station.

Other F&B options you can expect from DUO include Peruvian restaurant TONO which is already in operations, PizzaExpress, Erwin’s Gastrobar and Nana’s Green Tea.

Man Man also helmed by Chef Nakagawa who had been working in a Mikawa Unagi shop for more than 20 years, is known for its fresh unagi cut live in front of diners.

The Unagi supply comes solely from the Mikawa Isshiki region, famous for supplying high quality freshwater eel.

According to Chef Teppei Yamashita, the new outlet will retain some of the old favourites, and introduce a new menu.

Man Man Japanese Unagi Restaurant – DUO
7 Fraser Street, Duo Galleria, Singapore 189356 (Opening October 2017)

Other Related Entries
Man Man Japanese Unagi Restaurant (Keong Saik Road)
TAKI Kyoto Grill & Sake (Wisma Atria)
Tamaya Dining (Cuppage Terrace)
Misato (The Centrepoint)
Niku Kappo (ION Orchard)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Photos by @stormscape.

The post Man Man Japanese Unagi Restaurant – Opening 2nd Branch At DUO Near Bugis, With New Unagi Menu appeared first on DanielFoodDiary.com.

Previously known as Hougang Plaza at Upper Serangoon Road, Hougang Midtown welcomes another member to the existing F&Bs such as Nunsongyee (Hougang Midtown), Tiew Mai Thai Boat Noodles and Foxhole Café.

The interesting concept in this mall-meets-residential development is that the F&Bs are all two-storeys high with seats at the upper level, which requires some stairs climbing before digging into the meal.

“Otoko” implies a “strong man” in Japanese, and is not to be confused with Otoko Ramen at Alexandra Central.

Prices for their specialty dish with a single topping start as low as $4.60 for a plate of Curry Rice or $5.60 for a bowl of Curry Udon.

The Curry Rice and Udon can be customised like the “chap chye png” from a selection of 19 items ranging from $1.80 – $3.80.

Interesting toppings include Ham & Cheese Roll (2pcs for $2.80), Calamari (3pcs for $2.80) and Bacon Tomato (2pcs for $1.80)

I had the Curry Rice ($4.60) with Chicken Cutlet ($2.80) and Potato Salad in Bacon Wrap (2pcs for $1.80) served in a pool of Japanese curry on a huge plate.

While I enjoyed the round, plump rice and the Japanese curry (slightly spicier than usual), the thin, crispy, golden-brown chicken cutlet was unfortunately to the dry side.

Apart from the DIY Curry Rice or Udon, Otoko offers Donburi aka Rice Bowls ($9.80-14.80) and Ebi Tendon ($16.80).

The Salmon Teriyaki Don ($14.80) was pan-fried and glazed with a layer of teriyaki sauce, topped with spring onion and seaweed.

Decently portioned, the teriyaki sauce managed to salvage the otherwise slightly dry salmon.

My favourite dish was the Aburi Salmon Belly on Mini Onigiri ($10.80) served with mayonnaise and spring onion.

The partially grilled salmon belly was smooth and tender, which literally melted in the mouth.

The chili powder added to the onigiri rice ball was an interesting and pleasant twist to the entire combination.

The idea of customising your own Japanese Curry Rice was fun, interesting and reasonably priced.

Perhaps, it is time to visit Hougang Midtown more frequently.

Otoko
1187 Upper Serangoon Road, #01-20, Singapore 534785
Opening Hours: 11.30am – 10pm (Wed – Mon), Closed Tue
https://www.facebook.com/OTOKO.SAN/

Other Related Entries
Nunsongyee (Hougang Midtown)
Foxhole Café (Hougang Midtown)
Tiew Mai Thai Boat Noodles (Hougang Midtown)
Fujiyama Dragon Curry (Tanjong Pagar)
Yuba Hut (Heartland Mall)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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Japan’s 1-Michelin starred restaurant Rokukakutei which specialises in Kushiage, has opened an outlet in Singapore at Odeon Towers (next to Bras Basah).

A restaurant specialising in kushikatsu — Japanese deep-fried skewers of meat, seafood and vegetables, is not that common in Singapore.

Many specialised Japanese restaurants here end up diversifying in one way or another.

I remember being impressed with my meal at HAN Japanese Restaurant which previously occupied the same location, and was serving Kushiage as well.

Helmed by Chef Hideyuki Tanaka who has 15 years of experience, Rokukakutei uses fresh premium ingredients, most of which are imported from Japan.

The skewers are accompanied by 6 different types of sauces, which includes lemon mustard, shoyu, sesame mustard, organic red wine sauce, Japanese salt and pepper.

Interestingly, the end of the stick will point to the recommended sauce for you to try.

There are two different menus to choose from: Omakase Skewers and Kushiage + Selected Wines Marriage.

At S$134++, the Omakase set features 20 skewers, which showcase a medley of meats, seafood and vegetables; a veggie bowl of fresh, steamed and boiled greens; homemade pickles; fruit agar gelatin; and bread.

Guests who have smaller appetites can request to stop at any time and the bill will be based on the number of skewers consumed. For 10 skewers, the price will be $79++ and $106.50++ for 15 skewers.

If you work out the sums, it would cost between $6.70++ to $7.90++ per stick, which might not be a price some Singaporean diners would be willing to pay.

But the quality is there.

The good news: Rokukakutei has just introduced a “Kushiage Experience Set”, available everyday from 4:00pm to 8:30pm, applicable for diners who are sitting at the wine bar counter.

At only $36.50, diners can savour 5 different types of deep fried skewers, served together with a veggie bowl of fresh and boiled greens and homemade pickles.

Let’s start with the veggie bowl.

While it might have sounded like an ordinary salad bowl, I was pleasantly surprised at the level of freshness of several of the ingredients. The corn might have been one of the sweetest and juicest I ever had, and cherry tomatoes had sweet and tart flavours blending magically.

The 5 skewers I had included Chicken breast and perilla with mountain caviar “Tonburi”; Shitake mushroom stuffed with shrimp; Shirobuta pork loin from Kagoshima with onions; Japanese lake smelt fish; and Cuttlefish and herring roe on kelp topped with sea urchin.

The delicious part is when you first take that bite, and that hot steam of flavours bursts in your mouth. Yet, it wasn’t that scalding.

The pieces were light, not greasy, crisp.

My favourite piece was the Shirobuta Kushiage, of delicate-tasting Japanese pork loin, with a good balance between leanness and tenderness.

Note though: the menu is omakase – subject to Chef’s selection of ingredients for the day and will not be the same every time.

The Kushiage Experience Set will be available for a month in September for the launch period, and continuity will depend on response.

Ginza Rokukakutei
331 North Bridge Road #01-04, Odeon Towers, Singapore 188720 (City Hall MRT)
Tel: +65 6266 1077
Operating Hours: 4:00pm – 11:00pm (Mon – Sun)
https://www.facebook.com/GinzaRokukakuteiSingapore

* This entry is brought to you in partnership with Ginza Rokukakutei.

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The famed Ramen Nagi has opened its 1st outlet in Singapore at Suntec City Tower 2 on 12th October.

For a small country like Singapore, we are relatively populated with ramen eateries of all kinds. There are still sooooo many new ramen shops opening up in recent times, but few boost the same level of anticipation as Ramen Nagi.

A bit on its beginnings: Founder-Chef Ikuta Satoshi started his art of ramen making in a hole-in-the-wall ramen house in Fukuoka, Japan.

He made a name for serving a different type of ramen every day of the year (yes, all 365 days), and subsequently won the Tokyo Ramen of the Year Championship.

Finding favour among ramen fans, the ramen chain has since expanded throughout the region with 22 outlets in its native Japan, and 28 overseas branches in Taiwan, Hong Kong, Indonesia, the Philippines and now Singapore.

One thing to note is that Ramen Nagi frequently opens to long lines in the various cities, and its Shinjuku Golden Gai Flagship Shop still continues to enjoy queues.

I initially thought I would get lost finding the restaurant at Suntec City, but it was right out there next to the taxi stand at Tower 2, near the roundabout.

Diners can customise their ramen on the “Omotenashi sheet” such as the richness of soup, spiciness level, firmness of noodles, heaviness of sauce, amount of garlic, and choice of pork shoulder char shu or belly.

For a first timer, the recommendation is to pick “normal” for the various options.

To get you familiar with Ramen Nagi’s offerings, these are 4 signature Ramen King bowls.

Original BUTAO King ($13.90)
For the most fundamental taste of the award-winning tonkotsu pork broth, I will recommend the Original BUTAO King. (“Buta” means pork, and “O” means king.)

This was one tonkotsu broth that I genuinely liked, appearing creamy collagen-filled, with texture that was velvety smooth.

The soup itself was lush and bursting with savoury umami, rich yet not overly jelak. So much so that I finished almost till the last drop.

The local store did not adjust the saltiness level and would be the same as in Japan (at least in the first month of operations). I can imagine some local customers may find the broth slightly salty, but I personally am accustomed to Japanese ramen and found the level acceptable.

As for the noodles, they are made locally in a central kitchen and belong to the long, straight and eggy type.

I found it very close to another famous ramen brand (staring with “I”) – the Hakata type I enjoy. This is especially so when there was a customisable portion of homemade spicy fire sauce added on the noodles.

My only main feedback would be that amount of noodles could be reduced 10-20%, in proportion to the soup.

Black King ($15.90)
This was my second favourite bowl, with fragrant blackened garlic and squid in a silky broth.

Compared to the earlier in which the soup base had a cleaner taste, this was the opposite, especially when you mix the black ball completely in.

You get an irresistibly complex mix of fragrant squid ink, black sesame, silky tonkotsu broth, some minced meaty pork and certain kicks of Nagi spiciness.

Red King ($15.90)
A blend of garlic, chilli oil and cayenne pepper in the tonkotsu broth for a relatively high level of spiciness.

The red ball of ‘fire’ is miso-infused minced pork with select Nagi cayenne. So be careful about making too much in. Test by trying first.

I found the spiciness overpowering the original appetising flavours of the broth, but those who love your noodles fiery should find this hotter than the average ramen.

Green King ($15.90)
Something not quite the ordinary, with a marriage of fresh basil and olive oil, garnished with grated parmesan cheese.

This has a modern, unique taste, reminding me of pesto.

Other side dishes you can look forward to include Gyoza ($7.50) and Chicken Karaage ($9,00).

Most of the ingredients used are air flown from Japan, noodles made in Singapore, while even the water goes through a special treatment to make it softer.

One highlight of Ramen Nagi is that it will continuously introduce seasonal flavours, so those looking forward to its other signature flavours (hopefully the Niboshi will come soon) may just have to wait in anticipation.

But now, the BUTAO first.

Ramen Nagi
Suntec City Tower 2, North Wing, #01-512/513, Singapore 038989 (next to the North Atrium taxi stand)
Opening Hours: 11am – 10pm, Last Order at 9.30pm (Mon – Sun)
https://www.facebook.com/ramennagisingapore

* This post is brought to you in partnership with Ramen Nagi Singapore.

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Savourworld has opened at Science Park Ascent, boosting 60,000 square feet of space, with up to 30 restaurant concepts.

Restaurants and cafes there include Aglio Olio, Blotto Bottles, Chinese Noodle Bar by Blue Lotus, Cha True Mue, Coffee Break, Garçons Nosh, Indochili, Kick Café, L.A.B., Licktionary, Modus, Ottoman Kebab & Grill, Ramen Atelier, SPRUCE, The Good Beer Company, Toyko Joe, and Wildfire Chicken & Burgers.

Perhaps the location is not the most prominent, the buzz surrounding its opening has not exactly been vast.

As not many restaurants were opened during the weekends, I went to try out Tokyo Joe. It is a Japanese restaurant offering a variety of Donburi for lunch, and sumiyaki and yakitori at night.

“Tokyo Joe” is named after Japanese-Italian mobster associated with the Chicago mafia.

The Japanese bowl offerings included Salmon Chirashi ($13.00), Signature Bara Chirashi ($16.00), Maguro Chirashi ($18.00), Premium Bara Chirashi ($19.00), Chicken Teriyaki Don ($12.00), Salmon Teriyaki Don ($13.00), Gyudon ($16.00), and Truffled Gyudon ($19.00).

Addition of Onsen Tamago is at $2.00 extra.

The difference between a Premium and Signature Bara Chirashi was the inclusion of scallops and prawn roe.

Of course I was mildly disappointed when the food came served in disposable containers, since Tokyo Joe was a dine-in concept.

When I realised my Bara Chirashi came without wasabi and asked for it… ”You can take it yourself from that counter” and was directed to the packets left near the utensils section.

All right.

(To explain further, it is important for a Japanese eatery, especially for Chirashi to be consistent in whether to provide wasabi, and how it is provided. From online photos, I realised most had, right in the centre. SOP is important, especially for a new establishment.)

To be fair, the cubed fish from salmon, maguro to Hamachi were considered fresh, and I enjoyed the sweetish marinate.

If I were to compare this to other similar establishments based on taste ALONE, this would be above the average.

I would assume people would order the Truffled Gyudon over the basic bowl for that added aroma, which was somehow extremely faint.

The egg was probably needed because the overall combination would have been too dry.

Overall, Tokyo Joe may come across as a fuss-free, basic assembly place, and would need some fine-tuning (say in the sauces component) to elevate the taste element.

Tokyo Joe
Savourworld, 2 Science Park Drive, Singapore 118222 (Kent Ridge MRT)
Tel: +65 62654428
Opening Hours: 11:30am – 2:30pm, 4:00pm – 10:00pm (Mon – Sat), Closed Sun

Other Related Entries
12 Best Tendon In Singapore
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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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I am losing track on the number of Tendon specialty shops in Singapore. Certainly more than 10, closer to 20.

The tempura trend fuelled largely by Japanese eateries such as Tendon Ginza Itsuki and Kohaku Tendon, has resulted in many similar shops opening up.

A friend asked ”Why even all the bowls same pattern one?”

Tempura Ten Ten is one of the newest in the Singapore market, located at the slightly obscure side of Raffles City basement.

Its offerings include BOTH Tendon and Ramen, with signature items being Unatendon – Unagi & Tendon ($19.80), Special Tendon ($13.80), Jumbo Prawn Tendon ($24.80, limited to 10 bowls a day) and Unaju ($24.80).

“Unatendon” which is a combination of Unadon and Tendon, is not that common in Singapore. It is one of the most popular food item in their outlet in Japan, which is “Rokusaburou” located in Chiba.

The restaurant chef revealed that while it is easy to get cheap Unagi from China recently, the team has insisted on using Japanese Unagi from Kagoshima, while trying to keep the prices reasonable.

All the Japanese sea eel are steamed and grilled in the shop. Sauces used for the Tendon and Unaju are also made in-house using a secret recipe.

I tried the Special Tendon ($13.80, $2 more for ajitama egg tempura) which offered an option from one of the three sauces of Original, Yuzu Pepper or Spicy. You can also request for Truffle Rice at a top up of $1.

Due to the oil and presence of other sauces, the typical aroma from truffle oil was negligible, doing little to elevate whether smell or taste.

In terms of crispiness, I would place Tempura Ten Ten somewhere in the middle among those I tried. It could do with less oiliness, but at least not as soggy as some of the other brands.

The highlight piece was a meat patty hidden somewhere in the middle.

I thought its Tonkotsu Chashu Ramen ($15.80) tasted familiar. Turns out that the ramen chef used to work at Buta God at Ramen Champion, and was previously the head chef of Menya Takeichi at Suntec City.

The Hakata style noodles were long, straight and thin with a bite that reminded me of Kanshoku Ramen Bar, broth creamy but not overly rich. Not too bad.

There is also a Yuzu Chashu Ramen ($14.80) which I would be keen to try next time.

Tempura Ten Ten
252 North Bridge Road B1-13 Raffles City Shopping Centre (City Hall MRT)
Tel: +65 6336 7457
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Sydney] The ramen lover in me aims to explore at least one ramen joint in every major city that I visit.

Other than Gumshara at Haymarket, the other highly raved ramen place in Sydney is Chaco Bar.

Technically a ramen and yakitori restaurant, Chaco Bar located on Crown Street was recommended by foodie friend @tomodaichichingoo. It is listed as a “René Redzepi’s Must-Eats”. WOW.

Its location also makes it convenient for a café hopping session at Surry Hills after.

Founder-Chef Keita Abe noticed that there were sushi takeaways everywhere in Australia, and wanted to create a different concept. It is true, I didn’t notice THAT many raman shops in Sydney.

Chaco Bar also aims to provide an authentic yakitori experience like what he had in his native city of Fukuoka, Japan.

The eatery opened in 2014 and has become very popular in Sydney, so much so that there was a 20 minute wait when I arrived slightly before lunchtime. (Very coincidentally, I spotted fellow foodie friends @pinkypiggu and @tomodachichingoo slurping their noodles at the bar un-arranged.)

The interior was industrial yet minimalist, using natural timber and earthy tones to create a warm and comfortable ambience. Dim glow from the lights sets the mood.

Space was slightly cramped though, could seat about 25 people – you can call it intimate.

There was also a communal table inside, where you could see the chefs at work and smell the meat cooking on the coals.

There were 4 basic ramen options when I visited, which included Fat Soy Ramen which came with pork cha-shu, half an egg, black fungus and shallots – AUD$16 (SGD$17.09); Fish Salt Ramen – AUD$15 (SGD$17.90); Yuzu Scallop Ramen with Hokkaido scallop, prawn and John Dory wonton, black fungus and leek – AUD$17 (SGD$18.16); Chilli Coriander Ramen which comes with chicken cha shu, half an egg, coriander and black fungus – $AUD$16 (SGD$17.09)

I had the Fat Soy, which was like what its name suggested.

Luxe, creamy pork broth with meltingly-soft and fat pieces of Cha Shu Pork resting on thin curly noodles. The soup looked dangerously greasy and guilty, but thankfully it wasn’t.

It reminded me of some bowls in Japan, especially in terms of its unadulterated richness level.

The good thing is, you can choose no fat or less fat for the pork back fat. Defeats the purpose, it is?

Note though: The ramen is available at lunch time 11:30pm – 2:30pm Wednesday to Saturday and Monday 5:30pm -9:00pm ONLY. Don’t come on other days and leave disappointed.

The yakitori (grilled skewer) is served Tuesday to Saturday from 5:30pm – 10:00pm.

You can get the Chef’s 6 skewers of pork belly, thigh, crackling, wings, lamb and heart is AUD$28 (SGD$29.91), or order single skewers which cost between AUD$4 – $11.

Chaco Bar makes use of the whole animal, with nothing left to waste, and you can expect wagyu tongue, chicken hearts, gizzard and gristle.

From its popularity and highly raved reviews, it looks like Chaco Bar does cook up some of the best ramen in Sydney, matched with buzzing atmosphere.

Small place, arrive early. No reservations allowed for ramen, with limited servings.

Chaco Bar
238 Crown Street, Darlinghurst NSW 2010, Australia
Tel: +61 02 9007 8352
Opening Hours: 8:00am – 4:00pm (Mon – Sun)
keita@chacobar.com.au
http://www.chacobar.com.au
Google Maps – Chaco Bar

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Gumshara (Haymarket, Sydney)
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Click HERE for other SYDNEY Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Tokyo] A visit to Tokyo’s famed Tonkatsu Tonki とんかつ とんき is not just about their deep fried pork cutlet, but the history it represents. Its cooking and processing system is itself a ‘show’ you can catch.

This is a casual Japanese restaurant located at Meguro Tokyo, specialising in Tonkatsu with an open kitchen concept.

Here’s the significance: Tonkatsu Tonki is established in 1939, and have used the same recipe for over 7 decades.

The current building in which it is housed, dates back to the 70s, with classic traditional plain fittings with beautiful timber furnishings and a smooth whitewood countertop.

Those dining and waiting in line are seated in a U-shape surrounding the kitchen, and all the preparation, frying, assembling of the crisp cutlets are done in the middle of the restaurant.

Like a culinary performance to be watched.

The food preparation process is an efficient one, with each individual chef assigned to a single task and never crossing.

A Japanese lady does the chopping of cabbages and that was all she did. Another was in charge of the soup; a man scooping and serving the rice; while there was one who just took orders. Amazing.

No sight of boredom, just enthusiasm and service like clockwork.

You would notice an elderly man somewhere in the centre, almost very silence, doing some pointing and nodding, like the conductor in an orchestra.

This brings me to the queue system. A single man decided where diners would sit.

In a normal situation, customers would have to queue up linearly (or in this case seated) according to arrival times. However, he would direct customers to varied waiting seats depending on the number in the group, as though as it was not in sequence. I can imagine some customers feeling puzzled, confused, or even left out.

After which, you would realise he remembered everyone’s orders, and all was done for a purpose, in the most efficient matter.

The restaurant only serves two different Tonkatsu, with Hire-Katsu (fillet, lean meat) and Rohsu-katsu (loin, some fatty on meat) options. Both are priced at 1,900 Yen (SGD$22.70).

The sets come with rice, miso soup, pickles and complimentary bed of shredded lettuce.

Generally, I liked the Rohsu just a notch better with a tender layer of fats across. But both were comparable.

Their style of cooking was different from other familiar brands, with a deep golden-brown shade of the batter, the skin not sticking closely to the meat.

It tasted like a more homely style of tonkatsu, not the perfect gourmet pork cutlet one might find elsewhere.

It may be a little hard to find the place due to it being located on a small lane in a rather nondescript building. It is of walking distance from the famous Meguro River (where people come to view sakura). Using a map is still recommended.

Waiting time can be a little long as it is usually crowded, and orders are being fried on the spot.

People may not visit here purely for the taste of the Tonkatsu, but because it is a known institution which offers a unique dining experience.

Tonkatsu Tonki とんかつ とんき
Japan, 〒153-0064 Tokyo, Meguro, Shimomeguro, 1 Chome−１−２(5 min walk from Meguro station)
Tel: +81 3-3491-9928
Opening Hours: 4:00pm – 10.45pm (Wed – Sun), Closed Mon – Tues
Google Maps – Tonkatsu Tonki

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Click HERE for other Tokyo Food Entries

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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