Food – Japanese – DanielFoodDiary.com

Kabuke is a 50-seater Sake gastrobar, so named as it combines the art of kabuki and the wonders of Japanese Sake.

While located in the heart of Telok Ayer near Amoy Street Food Centre, the Japanese inspired bar may be slightly hard to find, located on the second floor of a heritage shophouse. Look out for My Awesome Café and Pantler.

It is opened by a group of friends with a common love for Japanese Sake, who came together wanting to marry the art of kabuki, Sake and good food.

Helming the the kitchen is Chef Rio formerly from Fat Cow and Kink Restaurant & Bar, also a finalist at the Japan’s World Washoku Challenge in 2015 and 2016; while Sake sommelier Keiji used to manage Bar Ippudo – the first Sake bar by the ramen chain.

Both times I went for lunch, which offered a Japanese rice bowl menu of Wagyu Bowl ($28),Wagyu Suki Bowl ($18), Miso Pork Bowl ($15) and Gyudon ($15) topped with onsen egg.

In an area proliferated with rice bowl shops big and small, Kabuke had a slightly disadvantage as it was located out of plain sight with a secret door, and the interior as done up dark bar style – still stylish though.

I was pleasantly surprised with the Gyudon ($15), which contained grain-fed striploin topped with onsen egg and garlic chips.

Some other Gyudon I tried elsewhere tasted like beef on rice with some sauce, and that was it.

These beef slices had succulent flavour and enough tenderness, made more pleasurable with addition of truffle shoyu which added that tinge of saltiness with subtle aroma.

On another occasion, I had the daily special which was the Unagi Tempura Bowl ($15). They should just make this dish permanent there.

The pieces were moderately crisp, while it was rested on steaming, soft fluffy rice, and I appreciated that.

Comforting and satisfying from start till end as the bowl stayed relatively warm throughout.

In addition, the unagi pieces didn’t have that strong fishy taste that I know some won’t fancy.

For dinner, the recommended dishes are the Baby Corn which is Chef Rio Neo’s personal favourite; Wagyu Tataki of pan-seared Striploin in Garlic Shoyu and Raspberry Reduction; Shiso Tempura with Hotate Tartare ($15); and deconstructed Takoyako Fries ($12) – a modern reinterpretation with diced Octopus, Ikura, Ebiko served atop a golden bed of shoe-string fries; and Crispy Goma Goma Wings ($12) of sesame flavoured wings served with egg mayo wasabi yuzu dip.

Some of the above are seasonal items and not listed at the menu. Check with staff for prices.

The under-the-radar of Kabuke could do with more publicity and stronger branding perhaps. It may give the impression that it is primary a Japanese sake bar, but actually the food is not to be ignored too.

Kabuke
200A Telok Ayer Street, Singapore 068638 (Telok Ayer MRT Station)
Tel: +65 8822 5525
Opening Hours: Lunch 11:30am – 2:00pm (Mon – Fri)
Dinner 5:00pm – 11:00pm (Mon – Fri), 5:00pm – 12:00am (Fri – Sat), Closed Sun

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In time for Christmas? Another Japanese + Cheese store has hit the shores of Singapore.

Tokyo Milk Cheese Factory which specialises in cookies made of rich Hokkaido Jersey milk, French Guérande Salt and Camembert Cheese, has opened at the basement of Raffles City.

It should draw quite a queue, at least during the initial days. Since 2011, the brand has sold some 58 million cookies in the world.

I am a mini-fan of their cheese cookies, and would have bought a box or two as gifts in Hong Kong and Seoul previously. With that said, I did purchase similar boxes from LeTao and Pablo Cheese Tart and found the quality quite comparable.

The signature Tokyo Milk Cheese item is the Salt & Camembert Cookies ($12.80 for box of 10 pieces, $24 for 20).

To me, the main draw is the Camembert cheese white chocolate filling which provides this savoury-sweet pairing that intertwines quite exquisitely.

It can come across as a cross between an elegant cheese treat and a delightful snack.

While the cookies can be considered relatively light, having two at a go is usually good enough for me. Better to share the calories.

The other two varieties are the Honey & Gorgonzola, and Porcini & Gouda Cookies.

Ingredients are sources from different parts of the world – Honey is Rosemary Honey from Spain, Gorgonzola from Italian Blue Cheese, and Porcini Mushroom from Italy.

I think that the item that would be popular among Singaporeans would be the Cow Cow Sundae ($8.50).

This is a softserve cup made using premium ingredients such as Jersey Milk, cream cheese and gouda cheese from Hokkaido, added with a slight of cheesecake and cookie.

The quality is telling. Its velvety smooth creaminess provided a pleasant mouthfeel, with interesting tinge of saltiness from the cheese.

You can also get the sundae in cups or cones ($4.50, $5.50), available in flavours of Cow Cow Milk, Cow Cow Cheese and Cow Cow Twist (Milk & Cheese).

Tokyo Milk Cheese Factory Singapore
Raffles City Shopping Center B1-73, 252 North Bridge Rd, Singapore 179103 (City Hall MRT)
Tel: +65 9248 8476
Opening Hours: 11:00am – 9:30pm (Mon – Sun)

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Does The Bettership reminds you of The Betterfield at The Treasury?

While they might be owned by the same parent company with the same objective to provide “better” food (and hence its name), The Bettership offers an entirely different menu, focusing on Japanese don instead.

Will their next shop be called BetterGround, BetterFront, BetterWagon?

I liked the interior with a total of 20 seating capacity, a bar table designed in the shape of a ship.

Diners can actually sit at the circumference and witness the chefs in action as they prepare the food “on board”.

3 main categories are available on the menu, namely Sashimi ($8 – $21), Sashimi Don (top up $3.90 for the Sashimi to get a Basic Don/ $5.90 for a Premium Don) or Special Don ($17.90 – $40).

The Basic Don (additional $3.90) comes with rice, cucumber, furikake (dry Japanese seasoning), seaweed, ginger and wasabi.

On the other hand, the Premium Don (additional $5.90) comes with Ebiko (shrimp roe), Inari (beancurd), Tamago (egg) and Jelly Fish, an option to torch it on top of the ingredients present in the Basic Don.

Not all the rice bowls comes with the ‘ship’, with exception such as the Truffle Beef Don ($21), Aburi Wagyu Don ($40) and the Executive Set Lunch ($9.90 – $19.90) available on weekdays, 12pm to 6pm.

For the Executive Set Lunch, it comes with complimentary miso soup and a choice of hot/cold green tea. Choices include Bara Chirashi Don ($15.90), Truffle Beef Bowl ($19.90) Flamed Terriyaki Chicken ($9.90) and Burnt Mentaiko Salmon Don ($13.90).

Don’t Say Bojio, students get to enjoy $1 off when they flash their student card upon making payment.

SMU, SOTA, Kaplan, Lasalle, and NAFA students, are you reading this?

I ordered the Bara Chirashi Don ($15.90), exclusive to the Executive Set Lunch.

The bowl came with diced Salmon, Yellowfin Tuna, Swordfish, Yellowtail, Tamago, Nori (seaweed) on top of Akita Japanese rice.

Each diced sashimi was marinated with shoyu, with slices that was a tad too thin. I preferred my diced sashimi to be thicker with more texture to it.

Not too shabby or tasted too fishy, it could do with a lighter marination to bring out the natural freshness of the sashimi.

I preferred the Kaisen Don ($17.90) from the Special Don menu, which was similarly priced as the Chirashi Don ($17.90) but with a thicker slices.

More worth it right?

Coming with thicker slices of Salmon, Tuna, Yellowtail, Swordfish, Scallop and accompanied by jellyfish, inari (beancurd) skin, tamago, radish, and ginger slices, this Kaisen Don ($17.90) was presented in the “ship”.

The scallops were my personal favourite – soft and sweet in each bite.

I only wished that the rice was less clumpy and each grain was firmer, eliminating the weakest link in the entire combination.

The Bettership will probably face stiff competition from its competitors in the vicinity.

These includeTeppei Syokudo at Plaza Singapura and Barashi Tei next to Rochor Original Beancurd, whereby the latter provides cheaper, affordable and tastier options.

The BetterShip
The Cathay, 2 Handy Road, #01-03, Singapore 229233
Opening Hours: 12:00pm – 10:00pm (Mon-Sun)
https://www.facebook.com/thebettershipsg/

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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The viral videos of Kyoto’s Kichi Kichi instilled a new-found interest in Japanese Omu Rice, so much so that the dish has become instagrammable. Or boomerang-able. (You can also try Taimeiken if you are in Tokyo.)

OMU which specialises in Japanese Omurice has opened at the West Wing of Suntec City, near the H&M side, a short walk from Esplanade MRT exit.

I believe this restaurant would get Singaporeans slightly excited during the opening days.

Slice, flip apart, flow.

Interesting, OMU the restaurant did not originate from Japan, but Thailand instead. It was established in 2010, with 6 branches across Bangkok (Parklane Mall Ekkamai, Central World, Silom Complex).

“Omu” refers to “omuretsu” which is omelette in Japanese.

Each Omurice comes with with tomato fried rice with sautéed chicken and mushroom or butter fried rice (depending on what sauce you order) wrapped within.

There are 5 different sauces to choose from – Tomato, Demiglace, Curry, Cream or Japanese, with choice of accompanying ingredients such as chicken cutlet, cream croquette, sausages and seafood.

First things first, the wait can be very long. It took me 35 – 40 minutes to get a table even though I was 3rd in line, and the restaurant wasn’t THAT crowded.

Food took long to come as well, with some online reviews stating the wait was about an hour.

When my friend asked the service staff, he shared that there was only one chef who could cook the lava omelette as it required a level of skills Sodesu-ne. (Does not mean this chef cannot take MC, or even go for too long a toilet break?)

The same friend quipped, “How to turn around fast enough to earn money?”

The price point of the Omelette items was quite comfortable, from about $9.80 for a basic Tomato Sauce Omelette to $14.80 for a Demiglace Sauce Omurice with Pork Cutlet.

However, you have to add $2 for a “Lava Style Omelette”. In Bangkok, it was 20 baht.

When the plates of Omurice arrived, the manager came with a knife and sliced all of them quite beautiful.

One stroke down, and half of the egg flipped opened to reveal the creamy inside, the other half stuck as it was blocked by the meat pieces.

The egg part was like what I imagined – creamy, almost scrambled like, runny and fluffy.

However, the other parts were more lacklustre. The pork cutlet pieces were dry and tough, and the rice wasn’t exactly hot or fragrant considered it was tomato fried.

Without the gimmicky lava part, some of the omu curry rice elsewhere would have fared better in the taste factor.

OMU is likely to attract much social media attention as it is the first in Singapore to offer such lava Omurice.

However, do be prepared to bear with the wait and hopefully they will get the kitchen operations all settled out soon.

OMU Singapore
3 Temasek Boulevard #01-301A/301B West Wing, Suntec City Singapore 038983
Tel: +65 98340079
Opening Hours: 10:00am – 10:00pm

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Popular Japanese discount store Don Quijote, also known as Don Don Donki, has arrived in Singapore with a 2-storey outlet at Orchard Central.

It is opened 24/7, so I went down after midnight thinking it would be much less crowded.

I forgot that Singaporeans’ favourite past-times are both shopping and queuing.

Other than round the clock operations, Don Quijote in Japan is known for a very wide range of merchandise – from expensive handbags, household items, to quirky Japanese toys (including that, yah), and distinct ceiling to floor display.

The Singapore store is called “Don Don Donki” because there is already a Don Quijote restaurant here at Dempsey Road. (It serves Spanish food for those who are curious.)

With area of 1,397 sq m, there are some 30,000 items offered. Head to basement 2 if you need the supermarket goods of fresh vegetables, meats, groceries, beverages, and snacks.

A third of the products offered come from Hokkaido.

First impressions. This is Daiso meets Mustafa meets Meidi-ya.

While it was seriously crowded during opening day understandably, I can imagine Singaporeans coming here regularly for some after-midnight shopping as the produce range was indeed extensive.

Here are just some of the 20 items. Many of the popular ones are sold out, and there are always unconventional items in the corner somewhere.

Japanese $2.90 apples

Yumesaki Tomatoes

Mikan (Japanese Mandarin Oranges). $19.80 for a bag.

Grilled chicken salad. Didn’t look too appetising though.

Other than the usual Teriyaki chicken, salad sandwich, there are fruit sandwiches ($3.50) for the health-conscious.

Bravissimo Sweet Potato Mont Blanc ($12.80)

Hokkaido Cheese Cake

Air-flown Uni or Sea Urchin ($238.00)

Hokkaido Wagyu Steak

Kagoshima white pork and Shabu Shabu meats (can imagine them being snapped up during CNY period)

Itoen Oi Ocha Green Tea withMatcha. Popular, few packets left.

Japanese MILO powder. Nathan Hartono, are you here?

Salmon Rice Bowl. Well at $15, maybe I get mine from the casual restaurants.

Nissin instant yakisoba noodles

Grilled sweet potato snack

Calbee Garlic Potato Chips ($1.50)

Tobato Caramel Corn. At $1.70, this is cheaper than DAISO!

Nissin Cup Noodles Potato Chips ($1.50)

Kitkat in various interesting Japanese flavours. Included in the tag “Price check. We will beat their price!”

Fluffy Green Tea Roll Cake. From the refrigerated area.

Price-wise, I would say quite comparable to Japan. Things I would regularly get from Japan were similar in price here, perhaps about 10-20% higher – which I didn’t mind.

From Hokkaido hairy crabs, boxes of uni to Jagarico cups, there is something for everyone in the family. Bringing your children here would be dangerous. I cannot imagine them walking through without saying, ”Daddy mummy, I WANT THIS.”

Don Don Donki
Orchard Central B1 & B2, 181 Orchard Road, Singapore 238896 (Somerset MRT)
Opening Hours: 24/7

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Other than boxes of Tokyo Banana, Shiroi Kobito and Jaga Pokkuru that people grab by the dozens, from the Tokyo Airports, Yoku Moku also ranks as one of the most popular snacks from Japan.

LeTao (ION Orchard)
BAKE Cheese Tart (ION Orchard)
Pablo Cheese Tart Café Singapore (Wisma Atria)
KOKI Tamagoyaki (Raffles City)
Hattendo (Tanjong Pagar)

These vanilla-flavoured, ‘cigare’ (cigarette in French) butter cookies are finally here in Singapore. (Tokyo Milk Cheese Factory also just came down.)

Yoku Moku has set up two pop-up stores at ION Orchard Level 1 and Takashimaya Basement 2, just in time for some Christmas shopping – when people start buying impulsively and getting expensive cookies for colleagues seem the right thing to do.

These are no ordinary cookies though.

They are light and delicately rolled, baked with plenty of butter, for that melt-in-mouth experience.

Though a friend quipped, ”Isn’t this like CNY Love Letters?”

No, no, no. These are $16 for 10 pieces. Not the same.

The Cigare are also available in other flavours – Cigare Au Chocolat ($19 for 8) which are filled with milk chocolate; and Cigare au thé ($19 for 8) which includes a special blend of Darjeeling and Earl Grey teas.

A box of Trois Cigare ($73) includes all three varieties. Make sure whoever you are getting it for knows how to appreciate it.

Yoku Moku will open a permanent store at ION Orchard in January.

Yoku Moku (P

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A dedicated-UNI restaurant is a dream come true for sea urchin lovers.

Some have the vision of buying an entire box from Tsukiji Fish Market and finish that in one sitting.

Uni Gallery by OosterBay has opened at The Plaza on Beach Road (The building is behind PARKROYAL hotel.)

Despite the somewhat ulu location, the entire premise of an uni restaurant has gathered enough buzz from Japanese food lovers, and it was relatively crowded both times I visited.

Reviews have been pretty mixed though, with some gushing over the generous creamy uni, while others complained about “funky” and bitter ones.

Little fun fact: Sea urchins are actually high in protein and good, polyunsaturated fats which can help in lowering of cholesterol.

For a start, the Uni dishes included Uni Onsen Tamago ($25), Uni Oyster Shot ($25), Uni Agedashi Tofu ($22), Uni Maki Roll ($68), Uni with Quail Egg ($20), Uni Sashimi ($29), and Uni Chirashi ($49).

I ordered an Uni Aglio Olio ($28) which unfortunately suffered from the classic case of “reality vs Instagram”.

From the photo, you could possibly tell that the pasta was bland and uninspiring. Strange question I asked myself, ”Did the food bloggers get more uni” after I furiously scrolled Instagram wondering why I had so little.

Anyway, a waste of the uni as the two didn’t blend at all, especially when the pasta was heavily added with garlic. Perhaps thinner noodles such as the capellini, or a creamy base would have worked better.

I suspect that the restaurant would be stronger in their Japanese dishes.

The Uni Chirashi contained a sizable portion of premium grade uni, complemented with kinshi tamago (shredded egg crepe).

The sensation of scooping and letting the creamy and buttery uni slide in your tongue spoonful after spoonful was expectedly pleasurable.

However, my bowl could be different from others as the supposedly better batch from British Columbia Canada has not arrived during the day of ordering.

If you happen NOT to like uni at all and have to be at this restaurant, do not worry as there are other normal Japanese dishes and donburi to expect as well.

Uni Gallery has garnered generally favourable reviews, with some on the other end of the spectrum.

It could be a case of inconsistent preparation, shipment of uni not arriving, or just so happened that the bitter ones landed in the bowl.

Hope they would be able to keep that occurrence to a minimum.

A little recommendation for the restaurant: I think this is great opportunity for the staff to educate diners on origins, type, gender, taste profile of uni to make the experience a more interactive one.

Uni Gallery by OosterBay
7500A Beach Road, B1-310, The Plaza Singapore 199591
Tel: 6291 0528
Opening Hours: 11:30am – 2:30pm, 6:00pm – 10:00pm, Last Order 9:30pm

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[Tokyo] Among all the rising dining stars in Tokyo, Florilège by Chef Hiroyasu Kawate is definitely the one meal to have if you are looking for a fine dining option.

Awarded 2 Michelin stars in the Michelin Guide Tokyo 2018 and ranked 14th in Asia’s 50 Best Restaurants 2017, the relatively new restaurant has been widely recognised.

Florilège, meaning anthology in French, serves up classy Japanese and French fusion cuisine.

The food served combines the exquisite styles and techniques of French cuisine with the freshest Japanese produce and ingredients.

Through this use of sustainable ingredients as well as through reducing food waste, Chef Kawate also aims to support local farmers and producers who are producing superior quality products.

As for his background, Chef Kawate was a former sous chef at
Quintessence (no wonder the exquisiteness) who had also trained at Le Bourguignon and worked as a chef in both Japan and France.

He spent most of his childhood in a kitchen with his parents running a western style restaurant with his brother specialising in Chinese cuisine and his cousin trained as a sushi chef.

The decision to become a French chef was one which he made during high school.

The interior of Florilège is a small 22 seater restaurant with 16 seats at the counter in a bold and theatrical Chef’s Table style.

All the food is prepared in full view of the guests in the huge open kitchen, with 6 seats in a private dining room.

The counters and walls are the colours of ash and charcoal, the carpets lava red. The plants in the open kitchen seem startlingly green, beacons of brightness in an otherwise dimly lit room.

The menu is omakase style French-Japanese fusion cuisine and varies with the seasonality of the ingredients and changes every two months.

Lunch course is 6 or 7 dishes at ¥7000++ (SGD$84.14), while the Dinner course is 11 courses at ¥13000++ (SGD$156.27).

Note: The menu prices were increased in Dec 2017. Well, coming from Singapore where fine dining can cost an arm or a leg, the prices over here were still considered friendly.

The dishes stayed close to the theme of poems and flowers. I was already blown away by the starter – a sweet potato dish called “Projection”.

I thought that the image resembled autumn, in which houjicha leaves were roasted and smoked, with a mellow-sweet, soft sweet potato buried within. (Note: The leaves were edible, though Chef recommended not to have them.)

The presentation was poetic in all sense of the words.

The cherry red coloured Beef Carpaccio was also melt-in-the-mouth amazing. From Miyazaki Wagyu, the marbling was exceptional with softly tender texture.

It was further explained that the cows used were of an older age, with expectedly tougher meat. However, Chef believed in sustainable farming, and found a way to tenderise the meat.

With the smoky nouri represented like a moss of greens, you would never imagine this was an oyster dish.

And if you were wondering where the lemon was, it could be found as the white pieces of cold lemon meringue. This was paired with hot oyster soup on the side for a fuller sensation.

Even if you do not take alcohol, please at least have the non-alcoholic drinks pairing, which I totally didn’t regret doing so.

Drinks here are designed to involve the five senses, which not only looked good, but also fragrant.

A glass of juice I had were surrounded with rosemary and thyme, added with star anise, presented like a small bouquet of flowers.

Amazing.

Reservations are accepted up to two months in advance and are recommended due to the popularity of the restaurant (cancellation on day booked will be charged at full price).

Only children 12 and older are allowed in the restaurant. There is no strict dress code but shorts and sandals are not allowed for men.

Florilège
B1 Seizan Gaien, 2-5-4, Jingumae, Shibuya Ward, Tokyo City (6min walk from Gaiemmae Station on the Ginza Line)
〒150-0001 東京都渋谷区神宮前２丁目５−４
Tel: +81 03 6440 0878
Opening Hours: Lunch from 12:00pm – 1.30pm (last order), Dinner from 6.30pm to 8:00pm (last order), Closed Wed
http:// http://www.aoyama-florilege.jp/en
Google Maps – Florilège
Reservations Online – Florilège

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[Tokyo] Sushi Tokyo Ten is perhaps the best find during my most recent trip.

For those who have not been to Tokyo in the last 2 years or so, you would be surprised to find a new shopping mall NEWoMan right next to Shinjuku Station (South Exit).

First things first, the restaurant Sushi Tokyo Ten is located within the ‘food court’ area in NEWoMan.

I was initially sceptical about having sushi in a food court, because I momentarily forgot this is Tokyo – where you almost cannot find bad food.

Do not discount its quality at all.

On the plus side, vibes are more casual, and thus you would not get that intimidating feel like some other sushi restaurants.

There is no menu as this is an “Edomae style-restaurant”, which means what is served is decided by the chefs.

The restaurant owes its popularity to the fact that you get to try seasonal delicacies carefully chosen by the chefs who constantly come up with new and delicious combinations.

The restaurant has an Omakase only menu which means that the food items served vary with the chef’s decisions as well as with the seasonality and freshness of the ingredients available.

The dinner omakase is priced at ¥7000 (SGD$83.40) while the lunch set is offered at ¥3500 (SGD$41.70). There is also a simpler breakfast Omakase at 1500yen (SGD$17.90),

At first I thought I heard wrongly (plus there is no menu), as sushi meals are typically expensive in Tokyo. (Didn’t the last sushi omakase cost ¥25,900?)

There were about 17 to 20 pieces and items for my dinner – I lost count and was too engrossed in eating to take photos of every piece.

The variety and taste were amazing, and I had fully enjoyed almost every sushi piece including fresh shrimps, lobster, abalone, and 2 types of uni.

My favourite pieces were the lobster because it was so chunky, sweet and fresh; and the uni because this was the first time a Sushi Chef presented both male and female sea urchin on the same dish. (It was difficult to tell by plain sight what the actual difference was).

To note: The chefs spoke minimal English, so communication could be a challenge if you needed to ask some questions.

Also, the Omakase meal tends to be completed within a 60 minute time frame, and could feel hurried for foreigners. Not forgetting this is Shinjuku Tokyo where things just move a little faster than the rest of the world.

Despite the fact that Sushi Tokyo Ten is located in the food court of the shopping mall, the sushi that it serves uses the freshest premium ingredients that are available.

With a regularly changing menu, one can expect each experience to be a new one. Reservations can be made at https://yoyaku.toreta.in/sushitokyoten/#

Sushi Tokyo Ten
Tokyo, Shibuya-ku, Sendagaya 5 – chome 24 No. 55 2F (Directly opposite Shinjuku station South Exit at the NEWoMan shopping mall)
Tel: +81 03 6274 8540
Opening Hours: Breakfast 7am – 10am, Lunch 11am – 3pm, Dinner 5.30pm – 2am Daily
http://sushitokyo-ten.com
Google Maps – Sushi Tokyo Ten

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[Hong Kong] With a competitive ramen landscape as one in Hongkong, it is really something to be given such high praises as “Best Ramen”.

Zagin Soba specialises in chicken-based broth and originates from Osaka.

The branch in Happy Valley is its first Hongkong outpost, while another branch has recently opened in Central.

The interior layout rendered the place slightly upscale and relatively posh. It was incredibly clean; with a sitting counter typical of Japanese eatery and a few tables scattered at the front and at the back of the eatery.

My first impression upon entering the restaurant was the efficient and courteous service as the waitress led us to our seats.

She immediately got out some baskets to contain our shopping bags and placed them next to our table. She then politely brought us English menu when she realized we were tourists and spoke no Cantonese.
The menu was concise with a photo placed next to each option to clearly illustrate each dish.

Diners have a choice between Chicken Soup Ramen (HKD 138, SGD$23.88), chicken soup dipping ramen (tsukemen) for HKD 148 (SGD 25.61) or Seafood and Chicken Soup Ramen (HKD 138, SGD$23.88).

There are side dishes available such as Fried Chicken (HKD 48, SGD$8.31) and Burdock Fried Rice (HKD 48, SGD$8.31).

Tea comes complimentary; you have an option between hot or cold tea which will be served when you have settled down into your seat.

Other drinks include Beer, Coke, Sprite and Yuzu sparkling wine (HKD20 – HKD58, SGD$3.46 – SGD$10.04).

A limited edition ramen which changes every month is also available. For the month of November, it was Waygu Beef Ramen that comes at HKD 198 (SGD$34.27). Diners have to go down early for the decadent exclusive bowl as there are only 5 available per day.

A bowl of Chicken Roup Ramen featured chashu, half an egg, a sliced of tender chicken breast and slices of fried burdocks.

The broth had foam on top which resembled cappuccino foam and was incredibly creamy, flavourful without being heavy or rich on the palate.

The dipping broth for the Tsukemen boasted a slightly thicker texture and heavier taste where the slices of chicken breast were found within.

The noodles are of the thick type (which I personally love) and in no way representative of ‘soba’; yet they were al dente and clung to the soup very well. I could taste the robust chicken flavor in the dipping broth.

I particularly liked the inclusion of deep fried burdocks in both types of ramen, as the meat contrasted nicely with the burdock. It also provided some crunch.

Eggs are not complimentary for Tsukemen and have to be ordered separately (HKD 15, SGD$2.60).

The Deep Fried Chicken was also delicious, crunchy on the outside and really juicy on the inside.

Finely grounded yuzu salt was provided as a dip and went well with the chicken to balance out the slight saltiness in the batter.

Though prices are on the higher side, Zagin Soba serves solid bowls of ramen, not to mention superb and attentive service throughout the meal.

Come here for a change if you feel you have had too much Cantonese food. As for me I am looking forward to my next trip here to sample their limited edition ramen.

Zagin Soba
Branch 1: 13A King Kwong St, Happy Valley, Hong Kong
Tel: +852 2818 0322
Opening hours: 11.30am – 3pm, 5.30pm – 10.30pm Tues-Fri), 11.30am – 10.30pm (Sat – Sun), Closed Mon
Google Maps – Zagin Soba Happy Valley

Branch 2: G/F, 7 Gough Street, Central Hong Kong
Tel: +852 24771398
Opening hours: 11.30am – 10pm (Mon – Sun)
Google Maps – Zagin Soba Central

* Written by DFD’s Correspondent Hoang Anh Dang @youreatingbuddy. Anh loves sharing her eating journey from hole-in-the-wall shops to world’s best restaurants. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Tendon Kohaku can be considered as one of Singaporean’s favourite Tendon shop.

It is known for its Edomae Tendon, where bowls of Hokkaido rice piled with tempura drizzled in a specially made sauce are served.

Other than the outlets at Suntec City and Boat Quay, and Changi Airport (Terminal 2 SORA), it will be launching its 4th branch at Chinatown Point Level 2.

The anticipated period of opening is late January or early February.

The Japanese eatery has also introduced a seasonal Ocean Gems Tendon ($23.00++), its first-ever winter collection seafood tendon available in both spicy and original versions.

Only 50 bowls per day are available from now to February 2018.

The bowl comprises of fresh catch such as prawns, snow crab, king crab meat, scallop, oyster and squid, topped with generous portion of ikura. There is also an option of multi-grain rice – good to know that.

You would note that the outer batter look light greenish. That is because aonori (dried seaweed) powder is added, which adds lends a unique green colour in addition to subtle earthy notes.

Among all the pieces, I liked the king crab meat and snow crab best – both tasting sweet and juicy.

The scallop, while noted to be one of the most expensive pieces inside, turned out to be disappointing – detached from the batter, tasting rather bland.

This version was pleasantly light, though I still liked Tendon Kohaku during its opening days, in which every piece was crisp with a crunch.

Tendon Kohaku Chinatown Point
Chinatown Point #02-34 Singapore 059413 (Opening end Jan / early Feb)

Tendon Kohaku Suntec City
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

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

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[Taipei] Ichiran Ramen 一蘭拉麵 restaurant which has opened in Xinyi District Taipei became an instant hit.

It had a continuous queue of 240 hours straight, which meant there were customers standing in line outside the restaurant for 10 days, beating Ichiran Hong Kong’s previous record.

Established in Fukuoka in 1960, Ichiran Ramen is a Japanese ramen restaurant that specializes in pork-flavoured Tonkotsu broth, and soon became a massive favourite.

It was named world’s best ramen place by the Forbes in 2016 and has locations in Japan, United States, Hong Kong, and Taiwan. (It is about time it arrives in Singapore.)

Foodies may have to wait in line anything from half an hour to 2 hours to get a seat, but the good news is that Ichiran Ramen in Taipei is in operations 24 hours a day.

It took me about 40 minutes from the start of queue to get my bowl, noting that there is still a line within the restaurant. So don’t be too happy yet even if you get past the entrance.

To beat large crowds of visitors, it is best to come early in the morning, or wee hours of the night.

Ichiran Ramen in Taipei can accommodate up to 60 people.

For those who have yet to dine here before, take note that the seating arrangement is quite unique.

Diners have to sit alone and get served through a reed blind. It is definitely not an ideal restaurant to socialize and mingle with your friends.

While it was possible for me to pull down the partition for some of its other restaurant, those in this branch remained fixed.

The signature dish at Ichiran Ramen in Tapei is the tonkotsu pork stock ramen and it costs NT$288 (SGD$13.00) per bowl, cheaper than in other outlets in New York and Hong Kong.

There is an English menu available. Customers can choose the density of the seasoning stock, hardness of the noodles, amount of garlic, addition of green onions and chashu.

The thing that makes Ichiran Ramen special and extremely popular is their spicy red sauce. The sauce is a mixture of 30 different kinds of ingredients and unique blended peppers.

There are multiple levels of spiciness you can choose from, and I would personally recommend a mild or medium.

I found the overall quality to be similar to the ones I had in Japan, about 80% – 85% there. (Though I prefer this version to Hong Kong’s.

Unfortunately, the cha shu was to the dry side and wasn’t soft enough, and I thought that the soup lacked in that full-robust quality.

While I would typically finish up the broth of an Ichiran Ramen, I didn’t feel like doing so for this particular bowl.

If you are craving for some Ichiran Ramen, this should still satisfy you. And oh, you can also add a Green Tea Pudding. Pour in the sauce yourself from a packet though.

Ichiran Ramen 天然豚骨拉麵專門店一蘭台灣
No. 97, Songren Road, Xinyi District, Taipei City, Taiwan 110
信義區松仁路九十七號
Tel: +886 2 2758 3868
Opening Hours: 24 hours every day
Google Maps – Ichiran Ramen

Click HERE for other TAIPEI 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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Looks like Japanese Donburi, of meat or other ingredients served over rice, is gaining much popularity in Singapore.

This is likely because it is an inexpensive one-dish meal topped with favorite ingredients, a great choice for a quick and delicious meal.

Tendon restaurant Kogane Yama at Bugis Junction, has recently diversified its menu to include 4 NEW Rice Bowls – Chirashi, Gyu, Buta and Mentaiko Bowls.

Some may not know that Kogane Yama (which means “Golden Mountain”) is actually opened by the team who introduced popular Korean fried chicken chain Chir Chir Fusion Chicken Factory to Singapore.

The 44-seater eatery is known for its crisp golden-brown pieces deep-fried in a soybean and sesame oil blend, piled on sweet Japanese rice.

Its most popular Mixed Bowl ($15.80) features tempura prawns, chicken fillet, long beans, carrot, shiitake and enoki mushrooms, sweet potato, green bell pepper, seaweed, shiso leaf and a dollop of ebiko (prawn roe).

Kogane Yama’s 4 NEW Bowls:

Gyu Bowl ($16.80)
My favourite bowl among the 4 newly launched ones as the beef slices were succulent, tender and fragrant.

The Gyu Bowl uses wagyu beef slices which are first marinated in a special blend of shoyu sauces.

Instead of stewing (which is more commonly used), the beef is stir-fried with some onion slices, thus you get a bit of that wok-heat. The sauces also help to enhance the natural flavour of the beef.

Mix it up with the oozing onsen egg and fried garlic slices, and you get a slight slippery texture and aroma from the garlic.

Chirashi Bowl ($18.80)
This is like a cross between Chirashi and Barachirashi bowl. Kogana Yama uses thick cubed servings of salmon, swordfish and tuna, topped off with salmon ikura and tamagoyaki.

However, there is no other marinate added to the fish itself, though a separate dip of shoyu is provided should you need some.

Other than the sashimi cubes, the main taste come from the added roasted seasoned seaweed, which provided some saltiness and earthiness that paired well with the fish.

Buta Bowl ($15.80)
“Buta” means “pig” or “pork”. This particular bowl uses grilled Kurobuta pork slices which are marinated in a blend of shoyu sauces.

The sliced pork is torched before serving to add a touch of caramelisation and smoky flavour, included with roasted seasoned seaweed and a flavoured hanjuku egg.

Mentaiko Bowl ($18.80)
I was actually first expecting the mentaiko (salted cod roe) to be mixed with a type of meat, say salmon. But Mentaiko is the star here. (Incidentally, Mentaiko was once nominated as Japan’s number one side dish.)

The marinated Fukuoka cod fish roe is first packed into a mould, then lightly baked and transferred to the bed of rice.

There are two main ways of eating this: Mix up the slight-spicy Mentaiko with the rice and enjoy the savoury blast; or add the accompanying Dashi broth to savour it the Ochazuke way.

To build around the Rice Bowl, diners can add on $2.50 to create a set meal which includes Chawanmushi and Miso Soup.

Otherwise, pair up with some sides dishes of Soft-Shell Crab ($9.80), Gyoza ($8.80 for 6) and Smoked Salmon Salad ($9.80) for a more complete meal.

Kogana Yama also offers a variety of ice-cold beverages, ideal for pairing with their bowls of fried delights.

This ranging from the popular layered Matcha Latte concoctions available in Original (4.80), Chocolate ($5.80) and Azuki (red beans) ($6.80); Honey Yuja ($5.80) and Honey Ume Soda ($5.80) are also great picks for a refreshing drink.

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 entry is brought to you in partnership with K Food Holdings.

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The question most people will ask is, “So Man Man better or Uya?”

Man Man Japanese Unagi Restaurant at Keong Saik Road has been attracting long lines (I queued for 1.5 hours), especially after its Michelin Bib Gourmand win.

It is known for its Hitsumabushi (Unagi Don with spices and dashi), piled with pieces of crispy grilled eel which are cut live in the kitchen.

Uya 四代目菊川 located at level 2 of Wheelock Place, aims to offer affordable and authentic Japanese traditional unagi cuisine to the masses in Singapore.

With the offering of Hitsumabushi bowls as well, the comparison between the two will be inevitable.

This restaurant is a partnership between Yuhei Kikukawa and Shin Foods PL.

Yuhei Kikukawa is the fourth generation family head of Nakasho Shoten Ltd (wholesaler of unagi for over 90 years) and the owner of some Japanese restaurants in Nagoya.

On the other side, Shin Foods PL is the company behind Shunjuu Izakaya, Koji Sushi Bars (known for their affordable chirashi bowls), and Satsuma Shochu Dining Bar.

The eels at Uya are said to be selected to ensure the ideal quality in colour, plumbness and tenderness.

You cannot see the killing of the eels here, though you can peek through the small window where the eel livestock is kept and grilling takes place.

The tare used is made using a sauce base that has been a family secret for over 4 generations and was specially brought over from Japan to Singapore.

The price of the Hitsumabushi Set is at $35++ for the medium, and $48++ for large. In contrast, the large Hitsumabushi is priced at $26.80+ and $35.80+ (without service tax) at Man Man.

I ordered the medium, and somehow the unagi pieces did not look as crisp or brown as those I have seen in photos.

So while the unagi was of reasonably good quality, it lacked that slight char and smokiness one would come expecting.

The good thing is, those who find Man Man’s version too sweet, could prefer this as you can savour more of the natural flavours of the eel.

The grain used is 100% Koshihikari rice imported directly from Niigata prefecture in Japan, though I was expecting this to be fluffier.

Overall, I reckon this got to do more with consistency issues rather than teething, as I was possibly the only customer in the restaurant then.

To me, two other major draws of Man Man would be the freshly grated wasabi and variety of sauces provided. Uya uses the ‘normal’ green wasabi that most casual sushi restaurants would offer.

People would be drawn to Uya because they would be curious enough, and it is conveniently located in town.

Those who don’t fancy unagi at all have the options of other items such as the Sashimi Rice Bowl ($23), Rare Wagyu Rice Bowl ($27), Tempura Rice Bowl ($23), and Vegetable Tempura Rice Bowl ($18).

Minor problem and not an issue to most diners I assume, because I had time to look around the restaurant while waiting, I suspect Uya would need to change their lighting (at least in the main dining room) very soon.

Uya 四代目菊川
501 Orchard Road, #02-15/16 Wheelock Place, Singapore 238880 (Orchard MRT)
Tel: 6732 1096
Opening Hours: Lunch 12:00pm – 3:00pm (Last Order 2:30pm), Dinner 6:00pm – 10:00pm (Last Order 9:30pm)

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

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[Taipei] “Keep it from Dad” Japanese cuisine? It is the name of store Manjedad 瞒着爹which first caught my attention on social media a few years back.

The name came about when the owner kept it from his dad and ventured on the journey of starting up his first Japanese Omakase dining restaurant.

Could be a hearsay, or a clever branding initiative.

Manjedad now owns nine stores under its belt, with majority located in Taipei.

Their first flagship Omakase store is in Taichung, which is still difficult to get a reservation.

Each store specializes in a particular kind of Japanese cuisine – from Omakase to Sushi bar, Ramen and Izakaya.

For Japanese food fanatics whom are familiar with Teppei in Singapore, Manjedad would probably be the Taiwanese equivalent.

At Manjedad Donburi 瞒着爹八德丼飯店, one can expect thick cuts of fresh fish and seafood neatly arranged, like gathering the true essence of the ocean in a bowl.

For sashimi lover like me, the Premium Double-decked Seafood Don (NT1480, SGD$68.10) immediately caught my attention with its vibrant colours and presentation.

I somehow turned a blind eye to the hefty price tag.

Served in a two-tiered bowl, the top layer came with an assortment of premium ingredients like peony prawns, sea urchin, mentaiko, salmon, yellow tail and tuna.

The bottom layer then filled with scallop, snow crab and ikura topped on sushi rice base, which could be wrapped and eaten with the seaweed provided.

The amount of goodies in that bowl was more than sufficient to feed two to three person.

After diner finished the peony prawns, the staff would then collect back the prawn heads and whip up a serving of prawn head miso soup which was savoury and full of umami.

For smaller eaters, go for the single serving Sea Urchin, Shrimp and Scallop Don (NT720, SGD$33.10) which could promise fine, sweet fleshy seafood in a bowl.

The most popular item on menu would be their Basic Mix Seafood Don (NT520, SGD$23.90) which came with the usual seafood don favourites like salmon, scallop, prawns, squid and unagi.

A more wallet-friendly and economic option for the masses.

Other side dishes available include Mentaiko Chawanmushi (NT80, SGD$3.70), Japanese style Omelette (NT90, SGD$4.10) and Fried Fish Chin (NT200, SGD$9.30).

For dine in, there is a minimum spending of NT280, SGD$12.90 per pax and total bill subjects to an additional 10% service charge.

Manjedad Donburi 瞒着爹八德丼飯店
No. 17, Alley 9, Lane 346, Section 2, Bade Road, Songshan District, Taipei City, Taiwan
台北市松山區八德路二段346巷9弄17號
Opening Hours: 11.30am – 10pm Daily

https://www.facebook.com/manjedaddon/
Google Maps – Manjedad Donburi

Click HERE for other TAIPEI Food Entries

* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Udon, the thick Japanese wheat flour noodles, never really caught on the waves in Singapore like ramen.

That was before Tamoya Udon came along at Liang Court, and I know many who are converted fans and swear this is one of the best udon available in Singapore.

Founded in 1996 in Kagawa prefecture, Tamoya’s udon propelled to fame after it won the “Best Udon Maker of Kagawa Prefecture” in a television champion show in Japan (We should have a show like this in Singapore for our noodle sellers).

Good to know (and see) that its udon dishes are handmade on site with ingredients imported from Japan, from flour to shoyu to bonito.

The noodles blend 3 types of different flour, and will change their combination ration by the seasons depending on the temperature and humidity.

Therefore, you would find it having more bite and chewiness unlike some others who can be soggy or just plain rubbery.

The other plus point is that most of the udon items are $10.80 or below, inclusive of GST, and the eatery waives off the additional service charge.

That is even though they import many of the raw ingredients, which honestly pushes the cost.

If this is your first time at Tamoya Udon, here’s how you order. (Just imagine that you are in a canteen)

Step 1: Choose the type of udon
Step 2: Pick your tempura sides
Step 3: Pay
Step 4: Then add some condiments (there are green onions, ginger, grated radish, seafood and tempura flakes, but don’t be so greedy such that the condiments overtakes the taste of the broth.)
Step 5: Be friendly customers, and return the utensils

The 3 most popular tempura pieces are the Fishcake ($2), Kakiage ($1.80) and Ebi Prawn ($2).

My tip: I look out for those who are just out of the hot oil, as some pieces could have been left there for a while.

As for udon items, the ever favourite are the Beef ($10.80) and Pork Udon ($9.80), with prices still remained UNCHANGED from opening days of 2013.

Although looking clear, the soup stock was on the slightly saltier side comparatively, which I think was also tastier. The thinly sliced tender beef also brought out the flavour of the broth.

For those who has yet to be back for a while, there are 4 new tossed udon items on the menu – Oooh-mami Udon ($10.80), Triple Egg Udon (S$9.80), Fried Onion Udon ($8.80), and Pesto Udon ($8.80).

Think of this as dry Mazesoba, but with Udon as the lead.

My favourite was the Oooh-mami Udon (S$10.80), which had a lot going on with dried sakura ebi, fresh spring onions, and bonito flakes.

The handmade udon noodles were coated with rich XO sauce, and the dried sakura ebi added a delightfully toasty and crispy texture.

Egg lovers should also like the Triple Egg Udon ($9.80), with 3 different eggs of tobiko, mentaiko and tamago added for layered flavours.

Tamoya Udon also has new additions during dinner time, with 4 mainstays of Beef Sukiyaki Udon ($13.80), Double Tempura Vegetable Udon ($13.80), Pork Spicy Miso Udon ($13.80) and Maze Mix Udon ($8.80).

If you like Sukiyaki for the soy sauce broth full of bold flavours, then this is for you.

The Beef Sukiyaki Udon ($13.80) included accompaniments of Chinese cabbage, carrots, green onions, tofu, shiitake mushroom, enoki mushroom and shirataki – noodles made from konnyaku.

There are 3 ways to enjoy sukiyaki udon: dip the chewy udon into the egg mixture; immerse the udon in the soup for one minute to get a softer texture; or mix an egg with the soup and udon to enjoy them together.

However, as the Sukiyaki broth is generally very rich, dipping the udon into it with a small sip of the soup, rather than drinking it whole would work better.

It has been a while since I last returned to Tamoya Udon, and glad to see that they give taste consistent, introduce new dishes, yet still keep prices competitive.

Lunch times can be slightly crowded, so pick a slightly off-peak time to come.

Tamoya Udon Singapore たも屋うどん-シンガポール
177 River Valley Road, Liang Court Shopping Centre, #01-32, Singapore 179030
Opening Hours: 11:00am – 9:30pm Daily

* This entry is brought to you in partnership with Tamoya Udon Singapore.

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The hypnotising song of ”Don Don Don, Donki” is no stranger to any shoppers who frequent Don Don Donki, a 24/7 Japanese discount store at Orchard Central.

And now with the opening of Hokkaido Marche at Basement 2 of Orchard Central, there’s another reason for the shoppers (and supper crowd) to fill their stomachs before another round of shopping.

Partnering with food manufacturer Hokkaido Marche, Don Don Donki features a total of 8 dining concepts from Sapporo, Hakodate and Asahikawa (all from different parts of Hokkaido prefecture) in a food hall setting, 1 of which is Sushi Shika Hanamaru that will open in February.

Unlike the usual Marche that we are familiar with where purchases are credited to a single card and payment are made upon exiting the compound, diners will need to make their purchase at the respective stalls within Hokkaido Marche.

A buzzer will then be given out for self collection when the food is ready.

Itadakamasu! Here are the 7 food concepts store that are opened in Hokkaido Marche:

Sapporo Ramen Shirakaba Sansou 白樺山荘
Located at one end of Ganso Sapporo Yokocho, the famous Ramen Alley in Hokkaido, Japan, with a total of 17 ramen shops next to one another, Shirakaba Sansou is one of the easiest shops to spot there.

Famed for their miso-based ramen in Sapporo (capital city of Hokkaido) with medium sized, curly yellow egg noodles, the soup is generally rich, thick and saltier, suitable for the cold climate in Hokkaido.

The broth used is tonkotsu pork based with either Miso flavour ($13), Soy Sauce flavour ($12) or Salt flavour ($12).

Each flavour comes with 3 different variations: Original, Karakuchi aka “spicy” (additional $1) or Char-siu (additional $3).

With a thicker and richer miso (fermented bean paste) and a less “porky” taste in the broth, the Karakuchi Miso Ramen ($14) comes with diced meat (instead of slices), bamboo shoots, black fungus, beansprouts and seaweed.

Ajisai Noodle
What? Another ramen shop in the same gourmet hall?

Ajisai (not to be confused with Ajisen) is a mini chain ramen shop commonly found in Hakodate, southern part of Hokkaido, also known for their shio aka “salt” ramen.

While different seasoning is used for ramen such as: shio (salt), shoyu (soy sauce) and miso (fermented bean paste), Shio ramen is derived from Chinese-style noodle soup due to the strong relationship with Chinese in Hakodate.

With such an influence and less harsh weather for lighter, salt based soup, shio ramen became popular in Hakodate.

Even though Shio Ramen ($12) is Ajisai’s signature, the menu offers other seasoning varieties such as Shoyu ($12), Red Miso ($14.50) and White Miso ($14.50).

3 different types of soup broth is available here: Konbu ($12 – $19.50), Bean Paste ($14.50 – $19) and Seafood ($19.50).

Donburi Maruya まる屋
$7.50 Curry Png (rice) In Orchard?

With only 2 categories on their menu, Donburi Maruya まる屋 offers Donburi aka rice bowls ($7.50 – $13.50) and Curry Rice ($7.50 – $14.50).

With a selection of Pork ($12 for Don, $12.50 for Curry Rice), Chicken ($11.50 for Don, $12 for Curry Rice) and Ebi ($13.50 for Don, $14.50 for Curry Rice), additional toppings such as Poached egg ($1), Corn Salad ($2) and Miso Soup ($1) are available.

Kaisen Natsume
Ever thought of getting a Kaisen Don but you don’t eat all the types of fishes offered in the bowl?

Now there’s an option to DIY you own Kaisen Don at Kaisen Natsume with prices starting from $8.50.

This reminds me of Teppei Syokudo where we also get to customise our bowl.

A total of 3 bowl sizes are available: Small with 2 choices of fish ($8.50), Medium with 4 choices of fish ($15.50) and Large with 5 choices of fish ($18.50).

Soba Maruki
With a choice of Soba and Tendon ($9.50 – $13.50), 2 size portions served in either Hot or Cold are available for the Soba with a price difference of $2.50.

Think Mori aka Original ($8/$10.50), Iberico Pork Chasu ($16/$18.50), Yam ($13.50/$16) and Seaweed ($9/$11.50).

Yakitori Tsuyoshi
For an extra protein-packed meal, Yakitori Tsuyoshi offers a selection of Grilled Skewers ($1.10 – $2.30) and Hokkaido Buta-don ($8.90 – $12.90).

Dot Cafe & Bar
For small bites or something lighter, the menu offers golden crust Croquettes ($4.50), Softserve (Cup $4.20/ Cone $4.80) and Coffee ($3 – $4.50) to replenish some energy for more shopping at Don Don Donki.

Other Related Entries
Don Don Donki (Orchard Central)

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Kanshoku Ramen Bar is popular for being one of the first (and most successful) ramen shops in Singapore to introduce Truffle Ramen – in both dry and broth versions.

We should be proud that it is also a home-grown brand. Not easy especially in a competitive ramen market peppered with big international and Japanese names.

It has recently opened in the basement of Northpoint City, Yishun’s most happening mall.

As to how you can find them as Northpoint City is like a maze of restaurants and cafes, look out for that prominent looking silver food truck.

The kitchen is contained with the truck, while its interior maintains its signature woody furniture with deep blue accents.

Co-owner Melvin revealed that he wanted Kanshoku to be known for more than its Truffle and Tonkotsu Ramen, and therefore continues to R&D for new offerings.

NEW to the ramen bar is… Yuzu Ramen.

He was open enough to share that he was highly motivated to create his own interpretation, after trying the famed Afuri Ramen in Japan.

While this is no Afuri (yet), the kitchen team experimented with countless times and months before introducing this version.

The Yuzu Ramen ($14.90) contains clear broth made from free-range French poulet, added with Japanese Yuzu for that subtle citrus flavour.

Noodles used are thin, straight Hakata style ramen produced fresh in-house daily.
As for the signature broth, it is boiled over eight hours with filtered water without the addition of added salt and preservatives.

After the first spoonful, I enjoyed that the broth wasn’t heavy, a marked difference from the rich, creamy tonkotsu bases we are used to.

The citrusy-bitter taste of the yuzu came in delicately, okay, almost too imperceptibly if you take bigger gulps. I wished that it could go two-notches up for future incarnations.

For those who love refreshing soup broths, light on the palate.

Here are some of the recommended items from Kanshoku Ramen Bar:

Signature Kanshoku Ramen ($13.90)

Black Garlic Ramen ($14.90)

Spicy Tonkotsu Ramen ($14.90)

Truffle Ramen Dry ($16.90)

Truffle Broth Ramen ($17.90)

Shoyu Ramen ($13.90)

Black Truffle Edamame ($5.90)

Pork Gyoza ($5.90)

Nagoya Chicken Wings ($6.90)

Chicken Karaage ($6.90)

Grilled Miso Butter Corn ($4.90)

Kanshoku Ramen Bar will soon be introducing another NEW ramen flavour. Look out for it at this space.

Kanshoku Ramen Bar
Northpoint City B1-151 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 11am – 10pm Last Order 9:30pm Daily

Other Kanshoku branches:
ION Orchard #B3-18, 2 Orchard Turn Singapore 238801
Tel: +65 6509 8221
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

277 Orchard Road, OrchardGateway #01-06, Singapore 238858
Tel: +65 6384 4770
Opening Hours: 11am – 10pm (Mon – Sun)

* This entry is brought to you in partnership with Kanshoku Ramen Bar.

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For a small country like Singapore, we are relatively populated with ramen eateries of all kinds. There are still so many new ramen shops opening up in recent times, and looks like there are more to come.

The two most anticipated ramen shops include Men-Men Tei By Teppei at Marina One, and duck-focused Ginza Kamo Soba Kyudaime Keisuke at Holland Village.

Kanshoku Ramen Bar
Northpoint City B1-151 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 11am – 10pm Last Order 9:30pm Daily

Yuzu Ramen
Kanshoku Ramen Bar has opened in the basement of Northpoint City, Yishun’s most happening mall.

It’s NEW Yuzu Ramen ($14.90) contains clear broth made from free-range French poulet, added with Japanese Yuzu for that subtle citrus flavour.

After the first spoonful, I enjoyed that the broth wasn’t heavy, a marked difference from the rich, creamy tonkotsu bases we are used to.

The citrusy-bitter taste of the yuzu came in delicately, okay, almost too imperceptibly if you take bigger gulps. I wished that it could go two-notches up for future incarnations. Kanshoku Ramen Bar (Northpoint City)

Ramen Nagi
Suntec City Tower 2, North Wing, #01-512/513, Singapore 038989 (next to the North Atrium taxi stand)
Opening Hours: 11am – 3pm, 5pm – 10pm Last Order 30 mins before closing (Mon – Sun)
https://www.facebook.com/ramennagisingapore

Black King Ramen
The famed Ramen Nagi from Japan has opened its 1st outlet in Singapore at Suntec City Tower 2.

The Black King Ramen is my second favourite bowl, with fragrant blackened garlic and squid in a silky broth.

Compared to original BUTAO King 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. Ramen Nagi (Suntec City)

(Photo credit: Nicholas Tan @stormscape)

Hokkaido Marche Gourmet Hall
Orchard Central, 181 Orchard Road, B2-11 to 29; and B2-44 to 48 Singapore 238896
Opening Hours: 11am – 11pm Daily

Hokkaido Miso Ramen
This is from Sapporo Ramen Shirakaba Sansou 白樺山荘. Famed for their miso-based ramen in Sapporo (capital city of Hokkaido) with medium sized, curly yellow egg noodles, the soup is generally rich, thick and saltier, suitable for the cold climate in Hokkaido.

The broth used is tonkotsu pork based with either Miso flavour ($13), Soy Sauce flavour ($12) or Salt flavour ($12).

Each flavour comes with 3 different variations: Original, Karakuchi aka “spicy” (additional $1) or Char-siu (additional $3).

Ramen Champion at Clarke Quay Central
6 Eu Tong Sen St, 03-97/98, Singapore 059817
Opening Hours: 11:00am – 11:00pm

Pink Ramen
Pink Ramen? This is offered by Tonkotsu Ikkyu which created this Special Tonkotsu Pink Ramen ($15.80) at Ramen Champion Clarke Quay Central.

And nope, there is no artificial colouring added. The pink comes from addition of beetroot and blueberries in the soup cooking process.

The soup base thus had that fruitiness with slight sweetness. May need some getting used to.

Satsuma Shimuja
16 Enggor Street #01-01 Altez Singapore 079717
Tel: +65 9066 9448
Opening Hours: 11am – 2:30pm, 6pm – 10pm (Mon – Sat), Closed Sun

Kagoshima Ramen
Despite opening for a couple of months, this ramen shop from Kagoshima remains under the radar.

It serves up Kagoshima Special ($21) at Tanjong Pagar contained thick pork broth, topped with scallions, sprouts, kikurage mushrooms and kurobuta chashu.

A special feature is the soy sauce used which is made in Kagoshima.

To me, the weakest link was the curly and moderately thick noodles though.

I didn’t mind that it was mid-wavy, but perhaps was cooked too soft. Also, it didn’t taste overly fresh (could be imported and refrigerated?), and would have preferred something chewier.

Zamza at FOMO Singapore
38 Sultan Gate #01-01, Singapore 198486 (Bugis and Nicoll Highway Station)
Opening Hours: 10:00am – 10:00pm Mon – Sun (For Food), Drinks till 12mn Daily

Chicken Based Ramen
A no-pork, no lard ramen stall, featuring Chicken Based Ramen ($10) with either clear or creamy broth.

This is said to be opened by the owner of Jimoto Ya, but I thought Jimoto Ya had more robust broth and springy noodles. Just saying. The chicken slices were tender anyway.

Yaki Ramen at Platform M by MOF
SingPost Centre, 10 Eunos Road Level 2 Singapore 408600
Tel: +65 6747 3585
Opening Hours: 11:00am – 10:00pm (Mon – Sun), Last Order 9:30pm

Japanese Specialty Collagen Ramen
A new brand found at Platform M by MOF (Paya Lebar), Yaki Ramen serves up Japanese noodles with tonkotsu soup bases – slowly simmered for the creamy taste, available in original tonkotsu, spicy tonkotsu, miso, and miso spicy.

The recommended are the Pork Yaki ($9.80) and Seafood Yaki ($9.80) which interestingly contain fried ramen, and you can also top up $3 for pork garlic collagen.

I also spotted Maze Soba (dry mixed Japanese ramen) such as the Minced Meat Maze Soba ($8.80) which I would be keen to try the next time. Platform M by MOF (Paya Lebar)

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)

Tonkotsu Chashu Ramen
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. Tempura Ten Ten (Raffles City)

And opening soon…

Men-Men Tei
Marina One #B2-28, The Heart, 5 Straits View Singapore 018935
Tel: +65 6282 7280
Opening Soon, End of February

Lobster Tonkotsu Ramen
There is no stopping for Chef Teppei Yamashita, after strings of restaurants from Teppei Japanese Restaurant, Hanare, Syokudo, Daidokoro , to Man Man Unagi.

Next in line is a ramen shop called Men Men Tei, located in the heart of CBD at Marina One basement.

What you can look forward to include Special Ebi Shoyu Ramen ($15) and a whopping Lobster Tonkotsu Ramen ($29.80) added with a whole Boston lobster.

Ginza Kamo Soba Kyudaime Keisuke
16 Lor Mambong Singapore 179022

Duck Ramen
Ramen King, Chef Keisuke Takeda is opening his newest ramen restaurant, Ginza Kamo Soba Kyudaime Keisuke at Holland Village.

Introducing Duck Ramen using the famed hybrid Irish duck, this is Chef Keisuke’s 13th restaurant in Singapore and, situated within the popular Holland Village food enclave.

* Compiled by Daniel Ang @DanielFoodDiary. Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights.

The post 10 NEW Ramen Shops In Singapore – Lobster Ramen From Teppei, Duck Ramen By Keisuke, Pink Ramen At Ramen Champion appeared first on DanielFoodDiary.com.

[Bangkok] Finding ramen in Bangkok may not be on everyone’s hit list, but it is on my target.

Menya Itto 麺屋一燈 at Erawan had been attracting long queues during its launch, a strong competitor to other well-known names of Bankara Ramen, Misoya and Ramen Tsukemen Fujiyama Go Go.

This is despite its moderately substantial price of 270 baht (SGD11.30) for a bowl of Tsukemen.

Inexpensive in Singapore’s context, but Bangkok foodies can get a bowl of noodles at the streets for less than a hundred baht easily.

The ‘honten’ which originated in Tokyo had been consistently rated No.1 ramen in Tabelog for the a number of years, and they strive to do the same in Bangkok.

Known for its signature Gyokai Tsukemen – cold dipping noodles with a thick dipping soup made from chicken and seafood, the queue has subsided and you could much easily get a table now.

Itto means “One Light”. Its founder Chef Yukihiko Sakamoto believes that a person who continuously does their best can be a beacon of light to others.

Chef Sakamoto initially apprenticed under Tashiro Koji of Menya Kouji fame, then went on to work for Chef Tomita of Tomita Ramen fame.

Because of this Tomita connection, Menya Itto uses the same Tsukemen flour specially developed for Tomita Ramen.

Tsukemen may not be as popular as ramen in this part of the world, but I would recommend getting the Noko Gyokai Tsukemen (270 baht, SGD11.30).

The dipping soup was the winner – very hot, and very rich.

To me, it was both complex and intense, created by a reduction of a chicken and seafood soup base, further added with dried Hokkaido scallops.

DON’T drink it plain off the bowl, though I know of people doing that, then complain it was too salty.

The noodles were bouncy with an agreeable chewy bite, added with wheat germ in the flour mix for more flavours.

You seldom get different meat toppings for Tsukemen, and Menya Itto offers a trio of chicken, pork belly and pork shoulder – which tasted like a thicker piece of plain ham.

Some diners may have concerns that the meats look paler and more pinkish than usual. This is because the meats are sous-vide rather than grilled, resulting in that succulent and tender texture.

May need some getting used to.

If ramen is your thing, then get the Noko Gyokai Ramen (195 baht, SGD8.20).

It has a ‘Kotteri’ style opaque white bone thick broth, made with chicken and seafood, instead of pork as used in Tonkotsu ramen which more Bangkok people are used to.

The noodles used are slightly thicker than their Shio Ramen (230 baht, SGD9.60) and made with less water to give more bite to match the richer soup.

While I was not a biggest fan of the noodles, I would recommend Menya Itto for the intense, richly flavour soup. Plus it is just a short walk away from the 4 Face Buddha Erawan Shrine in Chidlom.

Menya Itto Bangkok 麺屋一燈
LG/F Erawan, 494 Phloen Chit Road, Bangkok Thailand (BTS Chit Lom)
Phone: +66 2 250 7669
Opening Hours: 11:30am – 3:30pm, 6pm – 8:45pm Daily
Google Maps – Menya Itto Bangkok

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

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