Chiaki27's Profile

For more food reviews, please visit my blog: http://shokushisouseikatsu.blogspot.com/Ramen lovers like me are in for a treat with more and more ramen brands coming to Singapore, each offering their unique concoctions. One biggest grouse I have though is that the ramen places that I like don't have a branch in my neighbourhood so I always have to travel to town just to get my ramen fix. Of course, there are some ramen brands which have made inroads into the housing estates but most tend to limit their expansions to various spots within the city area.Sanpoutei Ramen has been around since 1967 and comes from Niigata, Japan which is usually more well-known for its Koshihikari rice and sake. As such, I was curious how the ramen from Niigata would taste like and decided to give this a try.Upon entering the restaurant, there are two types of seats i.e. the table seats and those at a long rectangular table at the centre of the restaurant. In the middle lies a charcoal fireplace which is of course meant for ornamental purposes and a wooden screen which has a warm feel (perhaps because Niigata is well-known for it being a region with heavy snowfall) and offers some privacy from fellow customers which are seated across you at the same table. For people who dine alone, you don't have to feel self-conscious compared to when you occupy a table seat. Besides, it is easy to observe from these seats how the staff prepare the ramen since you can see the noodles preparation room and kitchen clearly which offers some "entertainment" while you wait for the ramen to be served.There are four main types of ramen offered here i.e. the Niigata shoyu ramen (soy sauce base), rich tori x miso ramen, rich tori x spicy-miso ramen and W soup tonkotsu ramen (pork bone base). W soup actually means double soup and refers to the fact that there are two types of soup being blended together to form the broth in this ramen. As the name suggests, there is tonkotsu soup made from simmering tonkotsu for 12 hours plus rich tori soup (made from chicken) to form the thick broth as seen from the photo. Honestly speaking, I was a bit taken aback when I saw the soup and wondered if it was going to be too thick and salty for me.I ordered the W soup tonkotsu ramen with extra aburi chashu (5 pieces) which comes with everything as per the full set except for the egg. As I mentioned above, I had misgivings about the soup initially but to my surprise, it was not as salty as I thought and the rich-bodied soup was so flavourful and had a nice aroma. Considering that both the tonkotsu and the rich tori soup should be quite concentrated, I was amazed by how light it was on my palate. However, for people who prefer lighter soups such as shoyu, you might not be used to seeing your soup being this thick and slightly gooey as you get to the bottom of the bowl.As for the noodles, the type used at Sanpoutei is a bit different from the usual thin vs. thick noodles or round vs. flat noodles. It's actually flat noodles being slightly thicker than mee pok but not as broad in terms of width. I tend to prefer the thick curly noodles used in Hokkaido-style ramen rather than the thin straight noodles in Kyushu-style ramen but there are times where I would wish for the best of both worlds i.e. curly noodles which can absorb the soup well but not too thick. Surprisingly, Sanpoutei has a nice hybrid which I like where the noodles absorbs the thick broth well and yet is not too lumpy. It's great to finally find something which suits my preferences.As for the aburi chashu, I was a bit concerned that it might be a bit too dry due to the grilling. However, the chashu had a fine balance of meat and fat which probably helped in it retaining a certain degree of moisture thus preventing the chashu from being too tough. I also liked the fact that the chashu was tender enough to be easily split into smaller pieces with just the chopsticks and seasoned in such a way that it went well with the soup.It's a bit of a disappointment that there was no gyoza to order here but there are various small bites like mini-don, salad, rice rolls and fried chicken offered. I chose the Sanpoutei deep fried spring chicken with oroshi yuzu ponzu sauce. With regard to the karaage, I thought it was a bit tough because breast meat seemed to be used in this dish which doesn't turn out very well when deep fried since there isn't a lot of fat in this part of the chicken. The thigh portion turns out better when used in a dish like this but unfortunately, not every place uses this. Luckily, the oroshi with yuzu ponzu sauce and the vegetables helped in accentuating the taste of the fried chicken and made it a bit more moist and savoury than if it was just plain karaage being served.On the whole, I like the ramen served here at Sanpoutei although I felt that the small bites selection is not as appealing to me. I think I'll be back for another visit pretty soon to try out the other types of soup bases.…Read More

For more food reviews, please visit my blog at http://shokushisouseikatsu.blogspot.com/I was craving for something Japanese during lunch one day so headed to The Sushi Bar at Ngee Ann City to give it a try. Although the online reviews were generally quite favourable, I think it was a mix of hits and misses for me so it will take a few more visits to find out which items are the ones to choose and avoid.First was the chicken katsu rice which came with some coleslaw and cucumber slices. The fried batter was OK but the chicken meat within was too thin so it felt more like I was eating the skin and batter rather than the chicken. In addition, the rice was rather lumpy and sticky which seemed to suggest that there was either too much water or it was way overcooked. Despite the presence of a sweet sauce to be eaten with the dish, the addition of mayonnaise to the sauce altered the taste and there was too little of the sauce thus making the dish taste rather dry on the whole. It might have better if there was more sauce or the meat was thicker and juicier.Next was the teba gyoza which means chicken wing gyoza. On first sight, this resembled the stuffed chicken wings commonly seen in Thai restaurants served with sweet chili sauce. The version here was made to be like gyoza where instead of the gyoza skin, the chicken wing which had the bones in the mid section removed was stuffed with meat filling. The accompanying sauce was replaced by mayonnaise. Overall, I thought that the taste of this teba gyoza was not much different from its Thai counterpart and the sauce didn't really do much to accentuate the taste of the dish. Although I thought that it was a pretty gimmicky idea to position this dish as a gyoza-lookalike, the dish probably needs a major change to make an impact on the customer's palate. Perhaps something like a wasabi-based mayonnaise might help in making this dish more interesting.The kani maki turned out pretty ordinary in terms of taste which can be considered a good and bad thing. The good thing is, it doesn't taste awful but on the other hand, it fails to leave an impression on me. Appearance-wish, I thought that it could have looked slightly better. Given that the name of this place is called "The Sushi Bar", I was expecting something better even for a simple offering like this. It's the simple things which need more skills so in this sense, I thought that it should have fared better. The only thing I liked was probably the wasabi which tasted fresh. Just be careful not to take too much of it at one go or you might find yourself coughing when you choke on the sudden rush of the wasabi's spicy flavour.The hotate miso yaki was one of the two dishes I liked during my visit. Despite miso having a pretty strong taste and potentially covering up the fresh seafood flavour if it turned out to be too overpowering, the good thing was that I could still taste the hotate's flavour and liked the texture i.e. still crunchy and not overcooked. When eaten with the spring onions, it added a welcome layer of texture to the dish. I didn't try eating with the salmon roe though. However, in order to do justice to the fresh seafood, it might be good to have another option where the hotate is grilled on its own thus allowing its natural flavour to be infused into the hotate due to the heat or adding soy sauce or some other lighter seasoning when grilling. I've tried eaten grilled seafood in this manner while in Japan and really liked the natural seafood goodness which was not overwhelmed by strong-tasting condiments.I've been craving to have some yakitori, not the sauce version but the salt version. Ever since I tasted the latter from a convenience store in Japan, I've grown to like the salt version a lot. However, a lot of Japanese restaurants tend to have the sauce version only so I was quite happy to find the salt version offered here. The disappointing thing was that, the meat was not grilled yet and lost its meat juices so the resulting product was tough and dry despite the use of the thigh portion (momo) which should have been juicier and more tender than breast meat. The salt flavour was also hardly detectable. Perhaps the sauce version will taste better so I'll probably give that a try next time. As for this version, I think I'll go back to Family Mart to relieve my craving instead.Last but not least, the tontoro yaki was one of my top 2 dishes that day. I don't know if this was done by the same person who did the momo yakitori but this version tasted much better. Not only was it juicy, the fats on the tontoro added some much-needed texture to the meat thus making it crunchy and nice to chew. The flavour was just right too. I think I might order this again during my next visit.On the whole, I thought my visit to this place was not that bad because service was prompt and the restaurant was pretty spacious. However, the food turned out to be slightly disappointing. It could also have been that they specialise more in sushi than the other dishes but even so, the quality shouldn't be too far from one another. I would probably go back a second time to try a few more dishes but there's got to be more "hook dishes" to pull me back for the third visit onwards.For more food reviews, please visit my blog at http://shokushisouseikatsu.blogspot.com/…Read More

For more food reviews, please visit http://shokushisouseikatsu.blogspot.sg/ and url.com/hc7pgl3I've always been keen to try Korean stews locally but there were two major obstacles preventing me from doing so. First of all, many places I've been to so far tend to have such stews in sharing sizes which effectively meant that for someone like me who eats out often on my own, there was no way I could have finished the food singlehandedly. Even if I could, some restaurants had the rule that there must be at least two persons present before certain dishes can be ordered (yes, I'm referring to a particular bijin nabe which I've yet to try because of this rule). Secondly, a lot of the stews tend to use beef which I can't eat for religious reasons. It was really difficult to find a place which offers stews using anything other than beef and in a size friendly to singles.First up would definitely be the pork ribs stew. There are three types of meat stews to choose from i.e. pork, beef and chicken. Note that for the chicken stew, the default option is spicy so for those who can't really take spicy food, you might want to keep this in mind. Personally, I'm not too good with spicy stuff too but I would probably come back another day just to try the chicken stew.I really liked the pork ribs which were well-marinated and absorbed the flavours of the slightly spicy soup which goes well with the multi-grain rice served together. Although I ordered the single portion, there were more than 5 pieces of the pork ribs and they were mostly soft ribs which meant that there was more meat than the typical spare ribs used in bak kut teh. The meat texture in turn was soft and you could detach the meat from the bones very easily.After choosing your meat, you can then select the spiciness level. For a "beginner" like me, I chose Level 1 which was slightly spicy in my opinion. For those who are OK with spicy stuff, you might find this not challenging at all so by all means challenge yourself with a Level 4.Next, you get to choose between Korean udon and glass noodles. I'm not sure what Korean udon is and how it differs from its Japanese counterpart since I ordered the latter. However, I was rather disappointed to see the flat and thick version rather than the thinner one in my stew because it tends not to absorb the gravy/soup/sauce as well as the latter. True enough, I didn't like how the glass noodles tasted. As the thick glass noodles was rather stretchy and difficult to lift from the pot, I was conscious of the fact that whenever the glass noodles snapped backwards into the pot, the gravy seemed to spurt outwards to my neighbours and myself. Might be worth considering that if you want to avoid this messy situation.If you find that your stew is not filling enough, you can add other things like Korean rice cakes as a top-up. I didn't add any this time since I wasn't sure of the portion size. I guess if I am just ordering the stew without other dishes next time, I might want to try adding the rice cakes.Read the full review at http://shokushisouseikatsu.blogspot.sg/…Read More

For the full review and other food reviews, please visit http://shokushisouseikatsu.blogspot.com/In Orchard Road where there is so much human and vehicle traffic, it is often difficult to find a place which allows me to feel relaxed and get some decent tea time treats at affordable prices. There are indeed many famous and good cafes and restaurants along this busy shopping belt but they may be crowded or cramped due to small shop spaces brought about by the high rents. In addition, customers who are on their own like myself tend to be assigned seats either near the entrance or at some far flung corner where it's hard to get the attention of the staff so it does mar the dining experience to a certain extent. As such, having come across Hashida Garo was somewhat like a wish come true for me especially when I suffer periodic "withdrawal symptoms" from missing Japan.Hashida Garo which is the second restaurant opened by Japanese chef Hashida "Hatch" Kenjiro, is located on the 4th floor of Mandarin Gallery. His first restaurant Hashida Sushi is on the second floor of the same building. According to the staff, there is a waiting list of at least a couple of months so you would need to make a reservation well in advance if you want to go there. On the other hand, Hashida Garo has a very Zen-like simple feel with its pastel colours and relatively simple decor. The best thing is, you should be able to walk-in and not have to make a reservation. Of course, during the weekend, it might be a totally different situation but since my visits so far were on weekday afternoons, I can't say for sure how crowded it might be.Before the meal begins, you will be handed the oshibori in a dainty-looking glass bowl which looks very pretty. The Japanese restaurants in Singapore (especially those major chains) tend to put the oshibori in sealed plastic wrappers which I can perfectly understand since they have a lot more customers and it's probably more cost-effective and hygienic to do so. Then when you come across restaurants like Hashida Garo who hands this rolled hand towel to you in a glass bowl with patterns, it makes the experience feel different after all. It's a nice-to-have although not compulsory feature but it sure feels good to start the dining experience with a small treat for my eyes. And a good thing about the oshibori, it does not have a strong artificial fragrance so I'm thankful for the fact that it doesn't irritate my nose.Note that the items featured from this point onwards were consumed on two separate occasions with the second visit being one I did with my friend so we could order more items than when I was alone. As I was there during the quieter weekday afternoons, there were no meals served other than the beverages and wagashi. Thus, there will be nothing about their lunch and dinner items in this review.First up was the yuzu macaron. I must admit that I am no fan of macarons. The first macaron I had was fairly recently at Salt Tapas & Bar where I tried the Japanese purple sweet potato macaron. I guess that somehow set the standard for me so I was looking forward to something like that i.e. light and not overly sweet. However, I found the version here not to my liking. In particular, I thought that the cookies were too dense, moist and a bit chewy that they felt as if they were somewhat sticky. As for the filling, although there was the slight aroma of yuzu which was identifiable, the cream was a bit too sweet for me. Much as there are other flavours which are offered here, I guess I won't be trying any of them soon. Guess it's just my taste buds not being too appreciative of macarons and failing to understand why they are popular. ^__^The mizu manju is such a beauty that I couldn't help but take many pictures of it before eating them. The outer skin is made of translucent kanten jelly and wraps the white bean paste and seasonal fruit within. The light blue syrup is made of mint and slightly chilled before the entire dish is served. On hot days, this will be a truly refreshing treat. Visually, it should also evoke squeals of excitement from the customers. Besides its very appealing appearance, I think that the charm of this wagashi is that it combines several different textures together with the jelly being slightly chewy, the soft white bean paste and the comparatively harder fruit cube and yet maintains the uniqueness of each item while allowing their individual flavours to come together in a coordinated manner. This is a definite must-try item if you are here.The maccha financier was served in a very special way where the metal plate, sheet or foil (not sure how to term it) was slightly bent at one of the edges. As the financiers are made on the spot, they take at least a 15-minute wait so the staff would actually ask you if you are OK with it before they proceed with the order. The dish is served slightly warm with the 5 financiers nicely arranged and you can see some white powdery-like substance sprinkled on them. I didn't actually ask the staff about this but from the scent and taste, I felt that they were coconut shreds. If you happen to know what exactly the white substance is, please share the information with me. In any case, eating the financiers on their own is perfectly fine but do remember to take it with some of the red bean paste which I think was cooked in some sugar syrup. As such, the red bean paste was slightly moist so it was easier to eat it with the financier which had a nice maccha aroma but wasn't that sweet on its own. Usually, the financier I see tend to be long and rectangular so these little round balls here have won me over in terms of its novelty and unique flavour. Never knew that a French dessert like financier could go so well with the very-Japanese red bean paste.Last but not least, I just couldn't resist buying a box of the 6-piece mochi which looked so pretty with its translucent and snowy white skin. It was no doubt pretty pricey at $24 per box ($4 per piece) but given the quality and the appearance, I could understand the rationale behind the pricing. The filling is different from the eat-in version where there's supposed to be chocolate and red bean filling within. Due to the fact that there are no preservatives, the mochi has to be consumed within 2 days. Frankly speaking, I preferred the skin which was chewy and soft but not so much for the filling. I couldn't really taste the red bean and thought that the chocolate was a tad too sweet. Likewise about the mochi mentioned above, I don't have any major complaints about the quality of this item but I need a stronger pull factor to make me a fan of this mochi. For people who prefer sweet mochi like this, you might want to give this a try.To read the full review, please visit my blog: http://shokushisouseikatsu.blogspot.com/…Read More

For more food reviews, please visit http://shokushisouseikatsu.blogspot.com/As an amateur or should I say part-time food reviewer (I don't think that I fit the title of food blogger) who posts reviews as and when I like and given that I am no expert on food, I would never have expected myself to be invited to food tasting events especially since I'm not one of the big names in the food blogging arena. When I saw the call for applicants to take part in this food tasting event hosted by Open Rice at Chicken Up's latest branch at Parkway Parade, I gave it a shot while thinking that it would be extremely unlikely that I would be selected. As such, when I received the email confirming my selection, it was a mix of surprise and disbelief that I was going to attend my very first food tasting event! It was a tad intimidating at first because some of my fellow participants were armed with very professional-looking cameras, using additional lights or flashes or going to great lengths to arrange the dishes on the table so as to make the photos look better. Comparatively, I just brought my Sony camera which isn't even a DSLR and was meant as a countermeasure against dark lighting within the restaurant. Otherwise, I always use my mobile phone to take my food pictures. I guess this just shows how "casual" I am when it comes to taking food pictures for my reviews so I don't think I can match up to these more experienced food bloggers anytime soon in terms of skills, experience and enthusiasm. ^__^Perhaps I should talk about my experience with Chicken Up so far for a start. I am not new to Chicken Up actually as I've been to their outlets before i.e. once in Tanjong Pagar and twice in Tampines. As such, I knew roughly what I was going to eat there before I showed up for the food tasting event. However, it seems like Chicken Up has added some new items which I don't remember seeing before which I think is a positive step towards attracting new customers and maintaining the novelty for existing ones.The Parkway Parade outlet at the first floor of the shopping mall feels much bigger than the Tanjong Pagar and Tampines outlets partly because there are two sitting areas separated by the walkway. The Tanjong Pagar outlet felt more cramped as the tables were rather close to one another while the Tampines outlet also had similar issues as it isn't a proper shop space within the Century Square building. Lighting-wise, the Tanjong Pagar outlet was on the dark side since it was within a shophouse and there were not many windows to let in the natural light from outside while the Tampines outlet could be a bit dark if there was a lack of sunlight coming through the full-length glass windows as one side of the restaurant was facing the building. Comparatively, the Parkway Parade outlet felt less restrictive in terms of space and the warm orange lighting made it feel cosier. The shop space area houses the bar counter on the left, the sitting area in the centre, the kitchen at the back and a series of wall display shelves on the right containing bottles of food items such as spices and fruits. It might be good to fill up the entire display area as some bottles were empty so it didn't look as nice as it could have been. The first row of the shelves were also not lighted up so by fixing that, the whole display would stand out more prominently.The other seating area outside the shop space can be likened to be semi-al fresco because there are no walls on the boundaries so you would be able to look across to other restaurants near Chicken Up. The borderless design makes the area look more spacious than it actually is. In addition, you don't need to bear with the heat like in the Tampines outlet because the outdoor seats there are exposed to the elements. In the Parkway Parade outlet, you get to enjoy an al fresco feel in air-conditioned comfort. Based on this reason alone, I think customers would be happier to sit in the "outdoor" area than if they had to contend with the heat, dust from vehicle traffic or even the haze which is becoming an annual issue when the winds are not in our favour.Being a Korean restaurant, there is no lack of Kpop music as the BGM which should attract young people who like Korean pop culture and food. I heard a number of my favourites during the entire tasting session which I think is good in improving the dining experience. Ever since the Korean drama "He who came from the stars" (별에서 온 그대) became a hit, chi-maek (치맥) i.e. fried chicken and beer has suddenly become a very attractive combination to many people. For chi-maek fans, you would be happy to know about the chi-maek buffet offered by Chicken Up at its Tanjong Pagar, Tampines, Buangkok and of course Parkway Parade outlets where you can eat an unlimited amount of chicken wings with beer or soju at a fixed price. On most days, ladies can get this deal at $35++ each while gentlemen who are expected to be able to consume more, have to pay a $10 premium on top of this amount. Note that if you are coming on a Friday, there would be a surcharge of $20.For customers who may be clueless about what to order especially if this is their first time here, Chicken Up provides a list of their best-selling food, drinks and desserts on the first few pages of its menu. Although not everyone may like what's popular among the masses, it is helpful for those who may have difficulty deciding even after going through the entire menu. With the presence of photos as visual aids, this allows customers to see at a glance what to expect. In the event that they are interested in a particular item, they can then refer to the detailed menu for a list of what goes into which dish and the spiciness level. For those who may have special dietary concerns due to various reasons as religion, I would recommend that you check the ingredients list before ordering. In my case, I keep a lookout for dishes which contain beef or beef-related items when I dine out so that I would not eat such dishes unwittingly. As such, Chicken Up's efforts in trying to provide the list of ingredients is indeed commendable and helpful to people like me. I wish more restaurants would be more considerate in this regard.First to be served was the pineapple soju (파인애플소주, $30). Even before the top of the pineapple was removed, the sweet scent from the fruit was hard to ignore and it looked good visually. The small soju shot glasses were used to serve this type of soju. Much as I'm not really into alcoholic drinks, the pineapple soju tasted better than I expected. A note of warning though, because the sweetness of the pineapple soju is picked up by the tongue first before the taste of the soju kicks in, you may be tempted to drink this at a faster pace than your body can take it. It would be recommended to go easy on the drink because soju's alcohol content varies from 16.7% to 45% so there is a risk of getting drunk before you finish your meal. Perhaps not drinking on an empty stomach and pacing yourself would be the best way to ensure that you can enjoy this drink without causing any undesirable effects after your meal.The watermelon soju (수박소주, $38) was served in an entirely different manner though. First of all, one bottle of soju was poured into half a watermelon with the fruit removed which set off the first wave of white smoke flowing out and collective responses of amazement among the participants. Another bottle of the soju was then emptied into the watermelon as seen from the picture. The soju was then served in droplet-shaped bowls which were much bigger than the soju shot glasses. Comparatively, this may not go down well with the casual drinker because the strong soju taste hit the tongue in such a manner that it felt like scalding due to hot water. The watermelon taste was not as noticeable when compared to its pineapple counterpart which I assume to be that the soju overpowered the taste of the watermelon.Frankly speaking, for people who can hardly drink or only drink once in a while, the watermelon may not be suitable for you. For those who can hold their liquor well, this would be good if you are eating in a group and the aesthetic appeal of this item would definitely lift the atmosphere of your meal outing as soon as this gets served on your table. On the other hand, if you are new to soju and can't really boast about being a good drinker, go for the pineapple soju which is less intimidating and easier on your palette. Portion-wise, it would be less likely for you to get drunk since the volume of the pineapple should be lesser than that of the watermelon.For those who may be wondering, the type of soju being used here is Sodal 쏘달 from Jinro which contains 16.9% of alcohol.Makguksu (막구수, $12) which is essentially cold buckwheat noodle salad, was one of my Top 3 favourite dishes during the food tasting. Besides buckwheat noodles, there were vegetables such as cabbage and carrots, seaweed shreds, one-half of a hard-boiled egg and a vinegar-like dressing. Even before the ingredients were mixed, this dish already gave off a refreshing aroma even though it was not a hot dish. Despite being slightly cold, the makgusu offered an unique combination of sour vs. spicy (the dressing) and soft vs. crunchy (the noodles and the vegetables) thus making it a very appealing appetiser to begin the meal with. Portion-wise, it's good enough to be shared among a few people so for people who must have their greens and carbohydrates, this would be a pretty good choice to get started.Topokki with cheese and seafood (해물치즈떡볶이, $20) would be a dish popular with those who like spicy food. Most topokki dishes in Korean restaurants tend to have just the deok (rice cakes), the odaeng (fish cakes) and hard-boiled eggs or with ramyeon at times. However, Chicken Up's version chooses to do away with this convention and adds seafood such as squid and scallops along with glass noodles and onions to the standard ingredient of deok. A generous amount of shredded cheese is placed on top thus giving the dish a thick and gooey texture once it is mixed into the topokki's spicy sauce. Be warned that this can be quite stimulating on your tongue so for those who are not too good with spicy food, you may wish to reconsider your choice. For those who relish spicy food, this should be a very attractive option. As for those who can't take beef-related items just like me, note that there is beef seasoning used in this dish.The seafood pancake (해물파전, $18) here was also somewhat different from the traditional version elsewhere. In many Korean restaurants, the seafood pancakes are usually thin with crisp edges and presented as a big full circle. Sometimes, they are cut up in pieces of different sizes in the kitchen while at times, they are only cut and served at the table. The version here lined up the four square pieces of the pancake neatly on the plate and each slice was comparatively thicker than the norm. However, I found that the proportion of the batter was more than what I would have preferred so I could hardly taste the spring onions and seafood bits within the pancake. The dipping sauce was also modified to become somewhat similar to chili sauce with a savoury twist as it contained chili sauce, sesame seeds, soy sauce, sugar and undisclosed spices. This is quite different from the usual soy sauce with spring onions and chili used elsewhere. Perhaps it's a matter of old habits die hard but I do prefer the traditional sauce when eating this dish. Given the price of this dish, I also feel that the portion may be too little and the small number of pieces will probably mean that it's going to be harder to share this dish in a large group setting unless multiple portions are ordered. For a small group though, this will be just nice as compared to the larger traditional version. I guess the suitability of a dish really depends on how big your dining party is.There are two types of fries being offered here i.e. the bulgogi fries (불고기프라이스, $18) and the kimchi fries (김치프라이스, $18). As the bulgogi fries contain beef, I would not be able to give an accurate assessment of that since I did not sample this dish. However, the kimchi fries which are covered in a mayonnaise-based sauce with melted cheese, spring onions, shallots and shredded chicken which had been cooked in chicken stock contains a mixture of different flavours coming together to deliver an unique taste. The sourish kimchi coupled with the sweet mayonnaise and cheese, the crunchiness brought about by the vegetables and the texture added by the flavoured chicken shreds combine to create a new type of fries that isn't so common out there. The only flaw I notice is that the fries at the bottom of the tray tend not to be covered by the sauce thus it might be good to have an option of ordering more dipping sauce for those who find themselves running out of sauce or would prefer to have more of it. Surprisingly, despite the use of kimchi in this dish, there seems to be a lack of the signature spiciness from the kimchi so for those who are concerned about spiciness, it looks like it won't be an issue for this dish.Jabchae (잡채, $14) is a stir-fried dish made up primarily by glass noodles, spring onions, carrots, onions, capsicum and sesame seeds. The version here which I also chose as one of my top 3 favourites, was nicely flavoured without an oily aftertaste. Even when left to cool (because we were busy taking pictures), the glass noodles remained springy instead of becoming a messy lump. Although there are some versions of this dish which contain pork or beef, Chicken Up's version doesn't. As such, for those who are looking for a noodle dish to satisfy their carbohydrates need and yet doesn't want to consume more meat or wants to eat some vegetables, this would be another viable option just like the makgusu introduced earlier on. However, the key difference between both dishes is that the makgusu would be more suitable to be an appetiser while while the jabchae is more like a side dish to be eaten together with the main course.During my last visit to Chicken Up, I did not notice that there was budae jjigae (부대찌개, $30), also known as army stew on the menu. I'm not sure if this was newly added recently though. The strange thing is that, it is known as Ugly Tang Stew even though the Korean name printed on the menu remains as budae jjigae. Apparently, this name was given to represent the mixture of the ingredients in the stew which look rather messy because there are many types of items inside the top. Budae jjigae apparently started as a food item for soldiers where they added anything they had into the kimchi-based stew because food was scarce then. There are no fixed rules on what must go into this dish but as far as I could see, the standard items of ramyeon, deok, ham, luncheon meat (not sure if this is the SPAM canned meat from Korea), chili, spring onions, onions, macaroni and cheese were all there. As for the soy beans (not baked beans) and enoki mushrooms, they probably aren't considered to be part of the menu for budae jjigae. The soup is also a bit different in the sense that the gochujang (chili paste) is mixed into a kimchi-based soup but here in Chicken Up, a clear stock made of chicken is poured into the pot while the gochujang is shaped into a sphere, placed on top of the ingredients and blended in when the soup boils. As such, the taste here is somewhat lighter and not as spicy than the usual budae jjigae.Looking at the photo, it is evident that the pot was almost full by the time the soup was poured in. It can be a bit difficult to stir the contents without some of the soup flowing out of the pot. As such, it might be better to use a bigger pot if possible e.g. the flat-type big pans usually used for budae jjigae. Otherwise, it would be best to pour in the soup over several times to avoid the contents from overflowing.Finally, here are the leads at Chicken Up i.e. the fried chicken! There are three flavours available i.e. ganjang (soya sauce), yangnyum and spicy. During the tasting, we were given the first two flavours to try.Korean fried chicken is done differently from the usual style of fried chicken we get elsewhere as it is deep-fried twice and coated with a sauce using a brush after deep-frying. As such, this is said to be the reason why Korean fried chicken is less greasy and crunchier than its competition. It is also said that Korean fried chicken restaurants tend to use small or medium-sized chickens which have more tender meat thus contributing to the popularity of this dish.The ganjang chicken wings (진짜 유명 간장 지킨윙, $12) which interestingly is listed as "very famous ganjang chicken wings" in Korean on the menu, had a light sheen on their skin due to the glazing of the soy sauce which also played a pivotal role in making the skin moist to the taste. Unlike other deep-fried chicken wings which may tend to be either too oily or dry on the surface, the presence of the ganjang helps to accentuate the flavour to a certain extent and retains the moisture in the skin. In addition, the deep-frying method used to make the chicken wings also played a key role in sealing the natural juices of the chicken meat without drying it out. Although it would be good if the flavour of the ganjang could also be tasted in the chicken meat rather than just at the skin level, this might make the entire dish a bit too salty to my liking so I think the current method of just coating the ganjang still works best. On the whole, this version of the chicken wings ranks in my top 3 but I think that there is a limit to how many I can eat these at one sitting because the soy sauce becomes a bit too heavy on the palate after a while.On the other hand, the yangnyum version (양념치킨윙, $12) looked very different from the ganjang version as the chicken wings were coated in a red and sticky sauce which typically consists of gochujang (Korean red chili pepper paste), ketchup, garlic and corn syrup. White sesame seeds were then sprinkled on the chicken wings as shown in the photo. For those who prefer a slightly spicier version of the chicken wings, this should be suitable for you. Even for people who may not be a fan of spicy food, the level of spiciness in this dish is still manageable to a certain extent. Similarly, the meat of the chicken wings was still tender and juicy just like the ganjang version. Personally, I think that this would taste best when eaten with alcoholic drinks such as beer and it doesn't feel as overwhelming on the palate even after eating multiple pieces.In conclusion, the entire tasting event was very enjoyable and I found it to be a great eye opener. This review turned out to be much longer than I initially expected so if you have read this till the end, thank you for your time and attention and hope that you were not bored by this. Special thanks goes to the staff at Chicken Up who tried to make us comfortable and answered the numerous questions we had and Open Rice for giving me the opportunity to try this new outlet. Till the next tasting event then!…Read More

For more food reviews, please visit http://shokushisouseikatsu.blogspot.com/ Whenever I walked past Salt Tapas & Bar at the first floor of Raffles City Shopping Centre, it somehow felt like a place which was more for drinking rather than food so I've never had the urge to check out its menu and what it offers. In addition, the name of the restaurant i.e. the word tapas suggested that it offered small bites rather than full-course meals so that also deterred me to some extent. Upon seeing some recommendations online recently about its Jardin tea promotion on weekday afternoons from 3pm to 5pm, I finally decided to give this a try and I'm glad to say, I am happy that I did so.Upon reaching the restaurant, the service staff would ask if you would prefer an indoor or outdoor table. If the weather is cool enough or you aren't bothered by the heavy traffic passing you by, the outdoor area would be suitable for you. On the other hand, even if you choose to enjoy the aircon comfort indoors, you can still enjoy the street view since the doors are left open. As seen from the photo, I chose aircon over al fresco since it was a bit hot after a downpour on the day I visited and I didn't want to take in the exhaust fumes from the vehicles together with my tea time snacks.As I was browsing through the menu, water was served from a wine bottle with a cup having bubbles on the side thus making it look as if this was sparkling water. I must have looked like I was very clueless about this place because the waiter took the time to explain to me what they offered during this period and even told me that this was water (in case I misunderstood it to be otherwise). I think that's rather reassuring especially for first timers like me who probably finds it a bit unsettling to be here when the staff clearly outnumbered the customers. Besides me, there was only another table of a couple with their young toddler and another table of working adults at a corner away from me apparently taking a brief break from work.On the Jardin's food menu, there were two tea sets comprising of various snacks, both sweet and savoury. Set A contains white coffee creme brulee, camembert with lavash, Jamon croquette, Kinako macaron, Honeycomb cake, prawn taco and choc sable. On the other hand, Set B offers purple Japanese sweet potato macaron, matcha orange religieuse, raspberry rhubarb tart, Parma ham with fig, raisin scones, mini churros and pork slider. As for the drinks, you can choose from coffee and tea i.e. espresso, macchiato, long black, flat white, cappucino, cafe latte, breakfast tea, camomile, earl grey, jasmine green tea and peppermint or the three mocktails i.e. Rose n' flames, Adam's apple and Berry fruity. The Jardin tea time promotion allows you to choose one of the tea sets and one drink for the price of $35++. If you prefer to create your own unique combination (maximum 7 items), that would be $45++.On the other hand, if you wish to add more items, you can do so at the price of $5++ per item. I welcome this kind of flexibility because I always felt that a lot of tea time promotions tend to insist on a fixed menu which may not appeal to everyone. For example, if I'm not a fan of macarons and yet the menu has this item, I can't change it with something else even if I offer to pay a different price. As such, it does get on my nerves if I'm forced to eat something which I don't like so I tend not to go for tea time offers which don't allow changes or customisation to the food options. Although there were some items which I wasn't too keen on or had never had before, I decided against changing the combination in the set menu since there should have been a reason why they were put together.Starting off with the drink, I selected the berry fruity mocktail which according to the menu consists of green tea, blackberry, mint leaves and lime. It came in this beautiful cocktail glass with two green apple rings on top of it. Frankly speaking, I wasn't sure whether I should or could eat the apple rings so I just left them as they were. As for the mocktail itself, I thought it tasted a lot like thick black tea rather than the comparatively lighter green tea so I think the blend of flavours probably resulted in this end result. As I am a big fan of mint and citrusy flavours, I was eagerly anticipating to be able to pick up the taste of the mint and lime but unfortunately, they were hardly noticeable. Nonetheless, that's not to say that this drink isn't nice. I did enjoy it after all but I guess it depends on the individual. I personally prefer to be able to pick up the distinct flavours of the ingredients which go into making this drink so at the very least, if the mint taste was stronger, this drink might have ranked higher in terms of my satisfaction index.As for the food, I selected Set B which has more items that I'm familiar with and like. The items were served in a wooden tray with chocolate soil beneath so it resembles a garden with a variety of colours. Visually, this is very appealing and the desserts looks so pretty that I felt unsure of how I should start. There isn't any particular way or order you should adhere to when eating these items so I just went with my own gut feel. Another interesting feature of this was that the waiter would come by to ask for your name which left me a bit bewildered at first. Later, I realised that this was because they wanted to write my name on the side of the tray in chalk which somehow made this feel special as if this treat is specially for me. I wondered why they put the side with my name facing outwards though and was a bit self-conscious about showing my name to the rest of the customers who were around at that time. Nonetheless, I thought this was a pretty good tactic to improve the dining experience.The first thing which caught my attention was the sweet potato macaron which was in a light purple hue. I have never eaten macarons before and simply do not understand what the hype is all about. To me, macarons seem like an overly sweet dessert for me so I've not been too keen on this thus far. However, this sweet potato macaron had me somewhat converted, not fully though. The light aroma of the sweet potato and the not-so-sweet macaron was a joy to savour and I felt like having a second helping.The next item was the Parma ham with fig i.e. one of the two savoury items in this set. I have never tried having ham with fig so the combination was innovative to me. However, perhaps the ham could have been paired with something sweeter than the fig because the saltiness was a tad overwhelming and could have been balanced out with another item that has a stronger taste.Third up was the churros which is something I've been quite in love with of late. However, as this is the mini version, it was difficult to get an accurate assessment of the taste. In addition, the cream and chocolate sauce were put into the same cup thus resulting in a blended dip which I didn't quite like. Perhaps I should order the regular-sized churros next time to see how they taste.The rhubarb tart was OK but I thought that the creamy tart base was a bit too fluffy to my liking. I don't really recall how rhubarbs are supposed to taste so I can't tell whether this tart was good especially since the sourness of the raspberries took away my attention.The scone with raisins were really good in that it wasn't hard as a rock and had a nice aroma. Having it with the jam made the taste even better. I would have wanted more of this if it was available.As for the pork slider, I thought that it was very flavourful especially the pickled vegetables. I wonder if there was a full-sized version which would be really satisfying to have.Last but not least, the religieuse which supposedly should have the matcha and orange flavours, turned out to be stronger on the orange side. It might have been good to emphasize the matcha flavour too so as to strike a balance.In conclusion, this is how I would rank the items I had (in descending order): pork slider -> sweet potato macaron -> scone with raisins -> religieuse -> Parma ham -> rhubarb tart -> churros.Having tried this once, I think I will go back again to try other items on the food menu and another mocktail. That kinako macaron, honeycomb cake, choc sable and prawn taco on Set A do seem rather appealing. Service was great and attentive especially for a first-timer like me who was unsure of what to order and how to do it. Price-wise, it does seem a bit steep so to me, this would be a once-in-a-while indulgence on a lazy weekday afternoon.…Read More

I was looking for a nice place to have a late lunch in the Bugis area when I found Platypus Kitchen on the Internet. It had pretty good reviews and I liked what I saw on its menu so it was decided then to head to its outlet at Bugis Junction. As a matter of fact, I had walked past this place a number of times before but never had the chance or inclination to visit it especially since it seemed quite crowded during meal times.When I entered the restaurant, I was a bit intimidated to find that I was the only customer around. I guess that's to be expected too since it was already past three when I was there. Nonetheless, the waiter who had come to greet me was very welcoming so it helped to put me at ease. I was seated at a table which allowed me to have a great view of the entire restaurant which was largely in soothing pastel tones and black. With the afternoon sun pouring in, this felt like such a good place to spend a lazy afternoon in as you watch the people walk by outside. In particular, I liked the seating which was very comfortable due to its padded seats. There have been many times when I stopped going to a restaurant because I found the seating very uncomfortable (e.g. chairs being too high or too low while eating at the table) or the tables being too close to one another thus resulting in a very cramped feeling so it was a good thing to be able to find a place which doesn't add on to my stress in this respect.First up was the lobster and crustacean soup which is roasted lobster broth served with double cream and bits of Boston lobster. Based on my experience so far, most soups would be either served in a small round bowl or those very big round dishes so it was a bit unusual to see an oval dish used in Platypus Kitchen. I liked the idea because it was rather easy to drink from and prevent spillage which tends to happen with smaller bowls. As for the soup itself, the aroma was very tempting as soon as the dish was served. There was also no need to add additional seasoning like salt and pepper because the soup was already flavourful enough on its own. As for the lobster bits, I felt that they were a bit too finely-cut for me to get a more accurate feel of the taste but at the very least, they didn't taste fishy in a bad way. The only thing which I didn't like about this dish was probably the herbs served as garnishing because they tasted a bit bitter.The main course I selected was the Italian Rosemary Garlic Cast Iron Grilled Chicken which was tagged as a specialty dish on the menu. The reason why this is called a Cast Iron Grilled Chicken is due to the fact that the chicken is grilled in heated cast iron skillets at 250 degrees Celsius. I presume that this cooking method helps to seal in the flavours of the chicken without the meat becoming too overcooked. There are four versions of this dish where the chicken is further cooked in different sauces so I think I'll be back to try the other versions another day. Coming back to this version which I ordered, I felt that the aroma of the garlic and herbs was nicely infused into the chicken so I was quite satisfied with this dish. The salad was fresh with a nice citrus-like dressing which made it more palatable since I really dislike those with a strong vinegar taste. The fries were of the right thickness but I would have preferred them to be lightly salted so as to eat them on its own. The chili sauce provided was a bit watery and unlike the usual local version we are used to so I thought that didn't go so well with the fries.One good thing to highlight about the service here is, the staff noticed that I was struggling with cutting the meat and went to get a meat cutting knife for me to replace the bread knife I was using. Granted that I was the only customer at that time, it might not have been difficult to notice that but I still applaud them for taking the effort to make the change because they could have just ignored me anyway if I didn't ask for a change in the knives.Last but not least, my dessert was the molten lava cake served with a scoop of vanilla ice cream and chocolate soil. The vanilla ice cream was rather ordinary in my opinion but I thought the idea of having that almond chocolate glico stick as a garnishing was pretty interesting. On the other hand, the lava cake was rather dense and tasted quite rich so I gathered that it should be made of dark chocolate or the proportion of dark chocolate was pretty high. It was a pity that the cake was so dense that the "lava" failed to flow out when I put my spoon into it. However, the semi-liquid chocolate within was still nice to eat despite its gooey texture. I'm not sure how the chocolate soil was made but as long as it tasted good, it didn't matter so much.On the whole, I was rather satisfied with my dining experience at Platypus Kitchen and would want to visit it again but still, I would prefer to avoid the peak hours. I sure don't mind being the centre of attention again as the only customer in the restaurant! I also liked the fact that the restaurant attempted to distinguish itself as a place where people can meet up to enjoy meals together and it's making an attempt to get people off their phones at the dining table with little notes in the form of bookmarks. There are quirky questions and little known facts about food which can be used as conversation topics and I thought that it's a pretty good idea to catch the diners' attention. Whether it does help in making people concentrate more on their dining partners and food rather than their phones still remains to be seen but this type of initiative should be encouraged for its positivity.…Read More

It seems like many people are very excited about the arrival of Caffebene, a South Korean cafe chain, in Singapore, considering the number of times I've been seeing pictures of the food and drinks there on various social media platforms. Pardon me for being ignorant but even though I've heard of the brand before, I've never tried it in South Korea so I don't feel the hype or get what it is all about. Nor am I a fan of bingsu (similar to our local ice-kacang in a sense) which is said to be one of the biggest selling points of Caffebene. It certainly does look appealing but the portion size is indeed daunting for a person to finish especially in this season when it rains almost every afternoon. Last but not least, as for the coffee which Caffebene takes great pride in, it will probably never win me over because of the fact that I don't drink coffee at all.So why did I go there anyway if there was no strong pull factor in the first place? Well, let's just say that I was being curious. Hearing people rave all about it, I thought that it was only right to pop in for a visit and see if it really is as good as it seems. Knowing that it will probably be a long wait on weekends, I deliberately chose a weekday afternoon to visit the first outlet at Vivocity. Much as I would expect the place to be crowded as it is the school holidays now, about 95% full on a weekday afternoon with office workers, tai-tais, families with kids and teenagers forming the bulk of the customers is really not my idea of a chill-out cafe.Before I visited the cafe, I did some research online to see what kind of items it offers on its menu. In the food department, there are waffles, honeybread, gelato and bingsu while for drinks, there are coffee, frappeno and non-alcoholic cocktails to choose from. However, when I was at the cafe, there were also cakes and sandwiches that were not mentioned on the site so I'm not sure if these will be offered all the time. Based on the selection so far, this looks like a place which I'll probably swing by for desserts after the main meal rather than have a full course meal at.Currently, there is a promotional discount of 20% off for beverages to celebrate the opening of the cafe. I chose the cold peppermint tea which was rather refreshing and not too sweet to go with the dessert.As for the dessert, I chose the walnut-base waffle with Korean rice cake which came with some walnuts and a generous portion of soybean powder sprinkled over the waffle along with some almonds and walnuts. The aroma of the waffle was very noticeable from the moment it was handed over at the counter and further accentuated by the soybean powder. Much as I don't really like the thick and dense waffle, I thought it was still done pretty nicely and tasted good without the usual accompanying syrup or ice cream. The rice cake had a red bean filling and due to the heat from the waffle, became really soft and easy to chew. Surprisingly, the rice cake went well with the waffle despite being vastly different types of desserts. My only grouse is that the soybean powder kept falling onto my clothes with each mouthful of this dessert so be sure to shake the excess powder off to prevent this from happening.In conclusion, would I go back to this cafe again? Well, the crowds can be rather intimidating and I certainly don't fancy sitting in a noisy cafe to relax. Having said that, I thought that they had a few items which I'm pretty interested in so I may just return for the sake of trying them out on a day when the hype has sort of settled and I won't have to jostle for space with the other customers. The issue is, going by the crowds I saw, it doesn't look like it will happen anytime soon which is definitely good news for the cafe.…Read More

Was at J's for a team lunch at the recommendation of a colleague. I hadn't been to Purvis Street before even though I was a regular in the Bugis area so I had no idea what J's had to offer prior to today. It's located just opposite the National Library and the contrast between the sleepy alley of colourful shophouses and the tall and modern-looking library building was indeed intriguing to look at.I didn't take any pictures of the interior though but it's a pretty cosy space despite the small size and the chairs are comfortable which is an important factor to me whenever I eat out. The seats are placed along both sides of the wall so there is ample space to move around in the centre. After I settled down, I realised that I was in for some Latin-American fare or so Foursquare told me. I don't recall eating any Latin-American cuisine before so I wonder what it is all about.I opted for the three-course set lunch which is a steal at $28++. The two-course set lunch costs $24++, in case you are wondering. You can choose between a salad, soup or two other dishes for the appetisers. I didn't fancy having parmesan cheese in my salad so I opted for the trustworthy cream of mushroom which usually does not disappoint. Glad to say that it was fine but it could certainly do with lesser oil. I'm not sure whether the oily sensation came from the croutons or the soup itself but to make it a bit more easier on the palette, I think the oil should be reduced. On the whole, it's still a credible attempt at this dish almost available everywhere else.I was expected a half spring chicken which was not deboned but to my delight, this had been nicely cut into the breast meat and thigh sections. This made it easier to eat instead of having to debone the meat using the knife and fork and I really appreciate this thoughtful gesture. I must confess that I am never a fan of breast meat because most places usually succeed in making it too dry or tough. Luckily, J's version is still acceptable and eating it with the puree and fricassee made it even better. Having said that, I still prefer the thigh cut of this dish but overall, I'm impressed with this dish.As for dessert, I opted for the banana dish with vanilla gelato. The combination of banana and tortilla was a pretty good one although I thought that the vanilla gelato was a bit common. Having tasted one of my colleagues' selection which came with ginger gelato that was very unique and pleasing, I think it might have been better if this dish can with a gelato that's less sweet or more refreshing e.g. mint to counter the sweetness of the banana. This dish wasn't bad but I thought it can be improved.I would recommend J's if you are looking for a comfortable and quiet place to enjoy some decent food at healthy portions with a reasonable price. However, be warned that service can be a bit slow (the waiters are polite though) which I think could be somewhat deliberate because they want you to sit down to enjoy the food rather than gobble and go. If you are in a rush, you might be better off going elsewhere. If you have the time to spare, you will not be disappointed here.Last but not least, those with Citibank cards get a 10% discount and there's no GST here (just the service charge applies).…Read More

I've only been here for lunch a couple of times so I tend to order the lunch sets plus other side dishes like pancakes or the ddeokbokki. I heard that the dinner crowd tends to order BBQ meat and drinks and there are some items which are only available at night so depending on the time of your visit, you may be able to enjoy a different spread.The lunch sets usually consist of a meat or seafood dish with rice and soup and cost around $10++ (depending on what you order). From what I understand, the lunch set's portion is a bit smaller than if you order the same dish ala-carte so if you are a big eater, you know what to do.I usually order the pork or chicken bulgogi set (picture shows pork set) which is very satisfying for lunch but not to the extent of driving you to dreamland straight after the meal. It may taste a bit on the sweet side compared to other places which tend to be spicier so for people who prefer a less-spicy version, this may be for you. The ddeokbokki comes in a rather large portion and is on the sweet side so you may wish to get your lunch companion to share.As for the pancake, I tend to choose seafood rather than kimchi (not because of taste differences) but rather I prefer the seafood version for its nicely done crust and the generous amount of seafood within (although it can fluctuate on different days).Prices-wise, I think it's a bit steep but considering that it's in town and is relatively consistent in terms of taste, I don't mind coming here for good Korean food in a comfortable setting.…Read More

Being situated just beside the escalator that leads from the Orchard MRT station all the way to B4, it's not difficult to find Men-ya KAIKO. Then again, it can be easily missed since its entrance is rather small and the glass panel showing signature items from its menu is further down the corridor. This is a no-frills place given its space so in terms of the dining atmosphere, it can get a bit noisy and crowded especially if there are many customers around.I just needed a quick bite and settled for my usual combination of gyoza and ramen. The gyoza here had a nice crisp surface but the filing was pretty much standard so it lacked a "wow" factor to surprise me.Similarly, the pork ramen was decent and slightly unusual because the pork slices were not the usual char siew seen in most ramen restaurants. Instead, the pork here had a slightly chewy texture and didn't have as much fats as most versions. Then again, I thought the taste of the pork didn't blend well with the ramen soup base nor the ramen itself so I gather it must have been cooked in a different type of sauce. Seeing that stalk of xiaobaicai in the noodles was yet another sign that Kaiko seems to want to go local in terms of adapting to the Singaporean tastebuds but I find it really odd to see this type of vegetable in my ramen.I wouldn't say that this place is bad but it does have its flaws here and there so I might be reluctant to return unless I happen to have no other food choices in Ion.…Read More

For the full review, please visit: http://shokushisouseikatsu.blogspot.com/2013/11/comfort-food-at-premium-tonkichi.htmlTonkichi holds a special place in my heart for the fact that I am always assured of quality during each visit. I am wary of most tonkatsu offerings elsewhere because they tend to have these problems i.e. crust being too thick and oily, the meat being too dry due to overcooking or the oily and overly-rich aftertaste. Tonkichi is always able to produce consistently good tonkatsu and my favourite is the kurobuta which has more meat juices compared to other types of pork used in tonkatsu. However, as the kurobuta commands a premium price due to its quality and lesser quantity in the market, I only turn to this comfort food once in a while to satisfy my cravings.I also tried something this time i.e. the tsukune and momo with leeks. Surprisingly, I preferred the tsukune over the momo despite the expectation that the momo's texture should have been smoother than the tsukune.In all, if you are looking for quality Japanese food and is prepared to pay a bit more than usual, this is the place for you.…Read More

We were famished by dinner time and simply decided to head to Kkongdon since we were at Marina Square. Unfortunately, things did not really get off on a good note because we were told that:- The ginseng chicken soup takes a whooping 30 mins before it can be served- We can't request the kitchen to cook the BBQ meat for us- And service was really patchy because getting the attention of the waitresses alone was toughAnyway, we still decided to order the samgyetang and not to do BBQ ourselves (since we were too hungry to cook) and ordered something else instead.Although the banchan was free-flow, it was disappointing at best. The bean sprouts were too hard (not crunchy at all) while the radish kimchi tasted a bit odd. The lotus wasn't the usual sweet type I find in most Korean restaurants while the cabbage kimchi was only passable.We ordered the stir-fried kimchi with pork which does not come with steamed rice so you have to order it separately. The meat itself is OK, succulent and absorbed the flavour of the sauce. However, the kimchi failed to impress and frankly speaking, the sauce was too sweet for me. Most versions I've tasted so far tend to be on the spicy side with a slight sourish taste from the kimchi so Kkongdon's version should suit those who prefer this to be toned down on the spiciness.The kimchi hotpot was OK with quite a fair bit of ingredients like meat, mushrooms, kimchi, vegetables but given that it cost 20 bucks and that the meat was more fats than meat, it didn't feel like such a good deal. The soup was also rather diluted which I thought was a pity. If you want to order ramen, note that it comes separately at the price of $2.80 and it's just for one person.…Read More

Was here for a company dinner so obviously, this was not a conscious choice on my part. It's situated within Park Mall which gets really quiet and dim at night but surprisingly, there were quite a lot of people who were here. I started off with the usual cold items i.e. sushi, seafood and salads. The mussels were OK but the sushi was rather disappointing and didn't taste as fresh as I would have wanted. As for the salad, it was merely passable.Moving on to the dim sum and snack items, although there was a decent selection, I thought that there weren't many items which caught my fancy. It was as if nothing really tasted horrible and yet nothing could be considered as delicious.I didn't like the chili crabs but found the deep fried buns better. Strange when you come to think of it because the side dish got into my good books rather than the main ingredient. The other meat dishes were mediocre. As for the famed barbecue meats, the queue was pretty long and I didn't want to wait for that so I skipped this section.To end the evening, I had porridge which was really not what I would eat in most situations. I thought of using this to clear the saltiness that had built up over the evening but was unsuccessful.Considering the price of around $30 in town, the spread is decent. However, more can be done about the quality so that it feels like a much better deal. Service was relatively quick i.e. clearing of plates was efficient.…Read More

Whenever I visit the Bali Thai outlet in Ion on a weekend, it's usually not fully packed which is considered good for me because I never like crowded restaurants to begin with. I've been pretty satisfied with the food served here so far but this visit seemingly wanted to buck the trend.First up were the sides i.e. prawn cake and stuffed chicken wings. You can get these at literally every Thai restaurant so it's a readily available dish. Unfortunately, the version served on this day tasted a bit odd. The prawn cake appeared thinner than usual so I could taste more of the batter outside rather than the filing. The chicken wing looked much lighter in colour than usual so the skin didn't have that crispy taste and the filling was rather bland.As for the customised main dish, I chose seafood horfun in satay sauce which was what I tasted before. Strangely speaking, the 2nd time I tasted it felt a bit different and it felt oiler as you went further down the plate.It does feel as if inconsistency is the key here because service was also less attentive than my first visit to this branch. I've tried other Bali Thai branches which were of a similar standard so it remains to be seen if it has improved now.…Read More