Fundamentally-flawed | Singapore Food Blog

Showing posts with label japanese. Show all posts

Showing posts with label japanese. Show all posts

Nami: Dainty set-lunches that champion the Art of Dashi

It's easy to build a killer menu from a bunch of gastronomical accessories and premium ingredients. But to build a restaurant's menu on the backbone of Japanese cuisine - dashi - is anything but derivative. Nami in Shangri-La Singapore does so with guns ablazing, and in doing so, challenges culinary boundaries of the eating out folk.

JYPSY: Casual Japanese restaurant with nomadic island life vibes

Opened this July, JYPSY is PSCAFE'S newest cafe concept - casual Japanese restaurant peddling a nomadic island life which you'll find expressed in its immaculate decor of hanging ferns, traditional Japanese paper lanterns and wind bells. It's a gorgeous space that touts an equally breezy menu of sushi rolls, sashimi and more in sharing plate formats. Despite the upmarket vibes, price remains easy on the wallet.

Mikuni's "Doyo no Ushi no Hi" or Summer Unagi Festival Menu hopes to boost your vitality

A time-warp happened within the first few seconds of being seated in the darkened inner sanctums of Mikuni. Flashbacks to my last "Doyo no Ushi no Hi" menu in 2016 under the tutelage of Chef Moon Kyung Soo and that glistening coat of sticky glaze on charcoal grilled eel. I coo-ed. It was superb. However, a lot of things have changed over the last two years. One of the most major - Executive Chef Keisuke Uno taking over the reigns and breathing new life into the extensive menu of kaiseki, sushi and sashimi, teppanyaki and robatayi offerings. Another would the addition of outlet manager and sommelier Ryuta Yamada to the team. Fortunately, I was extremely blessed to be able to experience his prowess in wine and sake through a rather intriguing wine and sake pairing that was purposed to sing in harmony with the Summertime Unagi Treat.

Plum and Toro: Not so much a meal spot as a fun night out of town, literally.

Looking to avoid jostling with the crowds in the mainstream part of town? Meet Plum and Toro, a secret enclave of a Japanese restaurant located in InterContinental Robertson Quay. A little devoid of the usual Japanese izakaya vibe - cue the words, homey, unpretentious and perhaps a little dingy - Plum and Toro swings into the contemporary jive of things with a tastefully designed food menu and an intimidating full fledged list of alcoholic tipples.

Ichiban Boshi's Newest Outlet (Century Square) unveils Kyushu Ryori specialty menu

Said dish above looks pretty tasty, but do not be fooled. After all, Instagram isn't reality, so we implore you to come armed with NO expectations.

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Ichiban Boshi makes its mark on the newly renovated Century Square, sporting the spanking brand new feels and voguish looks of an open concept kitchen.

At this new outlet, we were egged on to try the new menu which highlights Kyushu cuisine. There was The Mentai Hakata Nabe Gozen ($26.90), a deceptively bountiful looking set meal that features thick folds of mentaiko (spicy cod roe) and kurobuta in a chicken broth served with silver-striped round herring. To complete the meal, there are sides of fresh sashimi, deep-fried shishami and vegetable tempura. Blame it on my ignorance but this might just be the first time I've encountered mentaiko served in this form; usually an ingredient widely cherished, it's appearance strike me as obscene - not at all appetising. The chicken broth, however, is fresh and light, sparingly seasoned so much so that it's positions itself as the perfect cold remedy.

The Jigokudaki Udon ($14.90) is a warm dipping style udon served with black pork, poached egg and vegetables. Worlds apart from the usual udon dishes at Ichiban, which aren't transcendent but reliable at the very least - the new udon is not quite the case. The dip, so cloyingly salty that it rendered the plain boiled udon inedible. Have you ever ingested sea water by accident? - Yes, I would liken my experience with this dish to an unfortunate accident such as that. Needless to say, I left more than half the serving untouched. What a waste.

Perhaps the chefs were having a bad day in the kitchen, however, it is not my place to be making excuses for their inadequacies. Here's a piece of advice: Stick to the classic menu. Your stomach will thank you for it.

Ichiban Boshi

Century Square

#02-17/18/29

2 Tampines Central 5

t: +65 6260 1273

Operating Hours:

Daily: 11am - 10pm

Words and photos by Belinda Yong who wishes that every time of the day is food o' clock. She loves trying new cuisines and creations, and prays hard for a higher metabolism.

Fat Cow launches new Omakase menus

For the first time in all my Fat Cow experiences, I sat at the sector coined as the 'lounge bar' for my meal and as I must admit that being denied of the mysterious nature of traipsing down the unassuming corridor to enter the gorgeous dining open dining hall, did remove from the novelty of the Japanese steakhouse experience. But then again, I was here for the new Omakase menus with a pronounced shift of focus to the nigiri sushi, hence the change of atmosphere was one that was required and almost mandatory in a sense, that it put the illustrious yearnings of wagyu beef at bay.

Shaburi and Kintan: In the mood for a meat fix?

It's been almost 2 years since my last visit to the much lauded shabu shabu establishment Shaburi and Kintan in JEM mall and judging from the crowds that have amassed in the premises at 3pm on a Saturday afternoon, the folks of Jurong East have taken to the concept very well. The place is filled to the rafters with enthusiastic diners filling up at the new and improved greens section of the side-dish buffet. On top of that, main menus for the Shaburi have seen drastic improvements with the inclusion of a larger variety of meat choices such as chicken and seafood shabu.

Unagiya Ichinoji: Unagi specialised restaurant opens in Robertson Quay

Following the success of Man Man Unagi, other restaurants have joined the bandwagon - choosing to dedicate their full menus to the delicacy. The newest addition to the list is Unagiya Ichinoji, a 34-seater restaurant located in Robertson Quay.

Le Binchotan: It's the Remix to Ignition

There is an air of nostalgia as I entered the cylindrical fashioned, moody realms of the restaurant, Le Binchotan. Yet amidst the somber nature of the space, there's a spark of excitement in the air, Chef Jeremmy Chiam's impish smile affirming rumours. Taking over the reigns of the restaurant, it's outwardly apparent that new Chef-Owner, Jeremmy had a new spring to his step.

Le Binchotan, known for it's manifestation of modern French-Japanese cuisine in the back alleys of Amoy Street has had a new fire lit under its ass and with that comes swooshing in, promises of something fresh, vital and extraordinary. With great mental resistance, I consigned my previous experience of the restaurant to oblivion - after all, everyone deserves a second chance.

Singapore's first dedicated duck ramen at Kamo Soba Keisuke: Take a quack at it

My mind is engrossed with flashbacks from Mighty Duck (yes, I am an 80s kid), the awkward beginnings of the "Quack, Quack, Quack, Quack" at their first game building to a crescendo of triumphant cheer that illustrated true camaraderie. It never gets old. Ducks fly together.

And even more in the not so proverbial combination of Irish duck and ramen. Yes, before you voice your confusion and perhaps disapproval with this very non-Japanese ingredient, hold up. Chef Keisuke has succeeded in many combinations before this masterpiece, Kani King (Crab) and Lobster King leading up to him picking the bird as his new muse. And given his former training in French training, the pieces of the jigsaw begin to make sense.

Kinki: Maki with a View

If you're looking for the best maki in Singapore, Kinki won't be it. But if it's #makiwithaview that you're seeking, the casual establishment sporting stunning panoramic view of the bay area sees little competition in this aspect.

Kinki is famous for two things: their makis and Japanese anime decorum which translates into their convivial dining atmosphere. The space makes use of the abundant natural light and their open-air entertainment quarters on the top deck to shake off the austerity and stuffiness shrouding the dining establishments in the bay area. It's important to note the beverage offerings; this is first and foremost an after-work watering hole. Once you're seated, a spirited menu packed with refreshing sakes and fizzy beers is called to your attention. I would admit that it's either an old-school dining sensibility or a money-making strategy. Needless to say, we welcome the gesture with open arms (and livers), and order carafe of Echigo Tsurukame Junmai from Niigata prefecture. One does have to whet one's appetite, after all.

[GIVEAWAY] Asanoya Bakery launches its new Brûlée Croissant to ring in the New Year

That very first bite of Asanoya's newest Brûlée Croissant reeled me in. And because I'm feeling all emotional on New Year's Day, I would have described it as a taste of success, surrender, satisfaction, joy and celebration all wrapped up in one bite; or one cube to be exact.

Neon Pigeon: Autumn Migration

If you asked me to name two things the Singapore dining-scape (in specific the Keong Saik precinct) already has plenty of, I'd reply "modern-Asian cuisine and cocktail bars." So did I need to review another place that thrived on selling a combination of these two concepts to the unsuspecting audience, mostly expats, sorry. Theoretically, no. Especially where full-house bookings and raucous crowds are concerned on a daily basis. But gastronomically, where the autumn menu is headed, yes.

Hear me out.

Southpaw Bar & Sushi: The art of pairing food with whisky

Sat next to car repair workshops and hardware shops, Southpaw Bar and Sushi is a hidden gem and the island's latest attempt at diving deeper into our cups and pairing plates with heavier pours of whiskies and bourbons. With our restaurant scene awashed with wine and beer dinner options (the latter being a rarity as well), Southpaw is a lovely respite for jaded tipple pairing punters.

Whisky drunk neat always it the perfect mean to bookend a meal, the idea of a sit -down dinner pickled with spirit forward imbibes; maybe an ounce or so to invigorate the palate en route to the appetiser and a heavier sherry casked pour to complement the dessert. But that's where the fun stops, the resolution with the fish course or aburi salmon not something that can be fathom by most. Southpaw is where you find a solution to that wratched gap in the market. And why not? Why don't great whiskies bump the Bordeaux from beside those de rigueur plates of beef?

Saturday night picks - Chikin for feisty Szechuan yakitori and Asian inspired tipples

Spice devils! Step right up! Chikin, a new fusion joint to join the throngs of half-blood variants in the precinct offers something a little different. Western influences find no place here as the kitchen combines the founders' love for Japanese yakitori and Szechuan Shao Kao (BBQ meats). An extremely underrated marriage resulting from the co-founder's Ms Tay Eu-Ten frequent visits to Chengdu.

Much to my amusement, there is no overt restaurant plagiarism here, the kooky result making me feel at home instantly. Red and purple hues wash the surfaces of the shop-length bar counter. Barely a few steps in and I swiftly relegated myself to bar-fly status - plopping myself down and perusing the cocktails list with enthusiasm.

Kori King: Kakigori that's as easy on the wallet as it is on the eyes

Kakigori is a Japanese shaved ice dessert that dates back to the 11th century. It was initially made only for the Japanese elites but have since gained popularity in Japan over the past few decades. Riding on the wave of shaved ice, Kori King is the pioneer to offer Kakigori in Singapore in a young more hipster-ish kind of settings at really wallet-friendly pricing.

Made from ingredients imported from Japan with no additives, colourants or chemical flavours, Kori King offers its customers an extensive menu of different flavours to choose from. This includes local delights such as Gula Melaka, popular favourites - Matcha and fruity flavours such as Mango and Strawberry.

Lewin Terrace: 500 Days of Summer

There's barely anything left to coincidence on the plates as presented by Chef Shinkai that night at Lewin Terrace. His well-flourished career that took him through the kitchens of 3 Michelin star restaurant L'Osier in Tokyo to the beloved 1 Michelin star Beni on local grounds erecting some high expectations at the white-linen lined tables. Sure, we do know that the Chef is well-versed in the unique fusion of Japanese-French cuisine, but a quick glimpse at the summer menu revealed baffling misplaced words such as 'laksa' and 'lemongrass' - would these prove to be feign attempts at pushing the envelope, or will they actuate as pure ingenuity? I was curious to find out.

Flaming Don 烤丼 : When Yakiniku and Donburi make merry

Flaming Don 烤丼 is the latest dining concept by Creative Eateries, the same company that spearheads popular brands such as Bangkok Jam, Suki-Ya and Barossa Bar and Restaurant. As its name suggests, Flaming Don specialises in Japanese rice bowls and strives to provide high quality ones at affordable prices.

The restaurant takes on a self-service concept, whereby customers use kiosks to order their food and make payment. A receipt that displays their queue number will then be printed. While waiting for the food to be prepared, diners can help themselves to free-flow miso soup and beverages. When the food is ready, the corresponding queue number will flash on the screen displaying in front of the pick-up counter. Diners can then collect their food and dig in!

[NEW OPENING] BURG Kitchen opens in Eat at Seven

BURG Kitchen, which is now part of the enclave of top-rate Japanese restaurants at Eat at Seven is a Japanese concept restaurant that specialises in juicy, handmade hamburgs.

Tamoya Udon: New Hotpot Menu in the spotlight

Tamoya Udon launches four new mainstays to the menu including sukiyaki and udon and here's what our newest contributor Belinda Yong has to say about the new offerings.

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