Truffle soba from Two Bakers. The soba was made appealingly salty and fragrant by the sauce and seasoning with the truffle being as light as a mynah’s roadside abandoned feather with its touch, never being too heavy-handed with its usually militant agenda. Elsewhere, the succulent portobello mushroom squirted its juices…
Crab Broth Ramen with Rich Soup from Keisuke Kani King. The chashu slices had the stale tiredness of a Kebun Baru Primary School boy after TAF club training, while the broth was a more plebeian, bespectacled version of the superiorly intense and oceanic lobster broth elsewhere. 3.5/5 Keisuke Kani King…
Tiramisu Kakigori from Sakurazaka. Essentially a zen and harmonious union between a gracefully-perfumed tiramisu with a most spongy-soft bottom and an ice kachang with inner poise who attends ballet lessons and plays the viola. 3.7/5 This was a hosted meal, courtesy of Sakurazaka. Sakurazaka 24 Greenwood Avenue Singapore 289221
Beef Steak & Pork Belly Shio Kouji from Ootoya Japanese Restaurant (Singapore). Essentially two Manhunt-esque hunks topless-wrestling energetically in a catwalk battle of who is the juicier, chewier, saltier, orally pleasing stud. In the primarily oceanic landscape in which they showdown, the quality of the earthly creatures surprises. 3.8/5 This…
Wafu Tagliatelle from Mariko’s – mixed mushroom, wafu, bluefin chunks, konbu sauce. The waifish pasta seemed to have slathered salted buttery all over its slithery body before sliding down a smoking chimney to join its thick, crunchy mushroom friends at the other end. 3.9/5 This was a hosted meal, courtesy…
DIY Kaisendon with additional mentaiko and salmon roe from Teppei Syokudo at Ion Orchard. Essentially your usual reliable Teppei Syokudo experience, with one major distinction – the sashimi here is softer, more thoughtfully cubed and sized (in contrast to the mouth-busting outrageousness you occasionally get at other outlets which requires…
Sukiyaki set with Japanese Wagyu-Holstein F1 Crossbreed Striploin and Ribeye from Sakurazaka, a new shabu-shabu concept at Greenwood Avenue. Essentially a gloriously tummy-warming and cleanly robust send-up of that familiar sukiyaki sweetness. Elsewhere, the Bukit Timah-esque quality of the beef on hand offers one lesson – taboo and adventurous yet…
Kaisendon with added quail egg and chicken leek skewers from the newly-opened Teppei Daidokoro at Raffles City, a takeaway kiosk concept serving yakitori, croquettes, bentos and their now-ubiquitous kaisendon. The emotionally uninvested rice and mouth-fillingly obese sashimi chunks failed to generate much Lust, Caution-esque chemistry, whilst elsewhere the egg softness,…
Bara-Chirashi Don from Sushiro, a humble 12-seater Japanese concept situated within Thomson Plaza. The generous portion of the happily-sized and uber-fresh seafood cubes will leave you in a state of suspended sashimi bliss and the pearly rice-to-seafood ratio was magical. Elsewhere, the marinate was a glorious cross between Teppei Syokudo’s…