We were at the Centrepoint – Orchard Road area and looking for a place to dine for lunch.
We walked past the Cuppage Terrace and came across a ‘1 for 1’ deal for ramen and their set lunches.
We decided to go with the ‘1 for 1’ deal for their set lunches. The set lunches have a total of 8 options:
- Chicken Karaage
- Deep fried Prawns
- Deep fried Prawn and Fried Salmon
- Gyoza
For each of the above, you get a choice of:
- Rice ball wrapped in sweet tofu skin or
- Salmon rice ball with seaweed.
In addition, each set comes with a bowl of ramen. You have a choice of flavours for your ramen soup base: Salt, Soy sauce, Miso or hot Miso. You can also upsize your noodles to medium size for an additional $1 or large for $3.
As there were 4 of us, we ordered 1 each for the sets available, and chose both the rice ball and salmon rice ball, so that we can try both.
Here’s the verdict:
- Chicken Karaage: The chicken pieces were quite large and deep fried to a dark brown. Chicken were juicy.
- Deep fried Prawns: This is of the frozen kind. Nothing much to shout about.
- Deep fried Prawn and Fried Salmon: Prawn as mentioned earlier. The salmon was rather dry for my liking.
- Gyoza: 3 pieces of gyoza. It was ok.
- Rice ball wrapped in sweet tofu skin: The tofu skin was sweet and this is eaten like a sushi.
- Salmon rice ball with seaweed: cooked salmon that has been flaked and mixed into the Japanese rice together with furikake. It is pressed into a mould to ge the triangle shape and a piece of seaweed is placed on the outside. This was delicious and my lunch group loved it. Must try!
- Ramen: Each of us ordered different soup base. I had the miso and it was just salty enough for me. Loved it.
For 4 pax, we spent $45.
Try it!

This new restaurant located along Mohamed Sultan Road has been in the news recently for being the only restaurant that serves Fugu exclusively throughout its menu.
We had the Daikokuten Fugu Course @ $250 per pax. For this set, the fugu that we have is farmed. Understand from the manager that most Fugu eaten in Japan is also farmed, instead of being wild-caught. The restaurant offers wild-caught fugu, but only for the most expensive set meal @ $580. For this, you need a five day reservation in advance to secure your order.
To handle Fugu (Puffer fish), the chef has to be certified. We were glad to know that the chef have over 20 years of experience working as a Fugu chef in Fugu capital – Shimonoseki, wich is the largest harvester of Fugu in Japan. The fish has been processed in Japan before it is air-flown to Singapore, so you have less worry about the poison from the Fugu.
I had the opportunity to watch the chef who hails from Kobe in action, plating the Fugu into a work of art on a plate.
This was a 9 course meal, and the highlights were:
- Appetiser: Cut pieces of Fugu simmered in a sweet soy sauce. The fish absorbed the sweet soy and was lovely. I liked it so much that I even drank the leftover sauce in the bowl!
- Lightly boiled Fugu Skin: The skin of the Fugu is boiled for a short time and sliced into long thin strips. You can eat it raw or with the finely cut chives and ponzu. We even tried cooking it in the steamboat and it gave a different texture.
- Thinly-sliced Fugu Sashimi: This was beautifully plated on a plate and too nice to eat! The fish was cut thinly and the translucent texture allowed you to admire the decoration of the plate it was on.
You take a piece, lay onto your plate, put about 3 cut chives onto it, some grated radish, roll it up and dip into ponzu. The fugu is nice and has a good bite, unlike any sashimi that you will eat. The fish was firm and definitely fresh!
- Hiresake: This was hot sake steeped with fried Fugu fins. After placing the covered cups on the table, the manager took off the lid and lighted a portable fire-starter. The alcoholic fumes ignited for a brief 5 seconds before he covered the lid back on. After several seconds, we took our first sip.
- Deep Fried Fugu: Fugu Cheek Karaage. This was one of my favourite dishes for the meal. My dinner partners all agree. The fugu fish cheek were cut into pieces and coated with batter then deep-fried.
- Grilled Milt: This looked like white sausages. It is actually Shirako, or sperm sac of the Fugu fish. We got the grilled version, instead of the steamed version. You can eat it by itself or add the salt or dash of lime, which was served on the side
- Fugu Hotpot with Vegetables: We got a tray of steamboat goodies and a hotpot on a portable gas stove. The tray included cut pieces of Fugu cheek, mushrooms, vegetables and Japanese clear noodles. The broth was dashi that has been filtered to give a clear soup with a piece of Konbu (Kelp) in it. After the soup is brought to a boil, the fire is lowered, the konbu is removed and the manager proceeded to put in the cabbage, fish and the rest of the ingredients in. After a few minutes, the food is cooked and we helped ourselves to the hotpot.
- Fugu Porridge Japanese style: When we were done with the Fugu hotpot, the manager removed all the cooked items from the hotpot, leaving only the soup behind. Soup was added to top it up, and the Sous chef (who handles cooked items for the restaurant) came to cook the porridge. He added the cooked Japanese rice, brought the soup to a boil, before lowering the heat and adding in beaten egg and stirring it in. This was followed by finely-cut Japanese spring onions and seaweed. Served together with Shio Konbu (Salted kelp), the kelp added some saltiness and a tinge of sourness to the dish. Otherwise, the porridge didn’t have much taste.
- Seasonal Dessert: The dessert for the day was yuzu sorbet. This was imported from Japan and I could taste and bite the yuzu pieces that is mixed into the sorbet. Refreshing and nice!
No Japanese meal would be complete without sashimi, and we had a sashimi moriawase, which had botan prawns, salmon belly and Hokkaido Scallops. They were fresh and nice. I especially like the scallops which were sliced into 4mm pieces and interlaced with sliced lime. The lime added a nice citrus-sy flavour to the scallops.
My first time trying Fugu was in Fukuoka, Japan about 6 years ago. I am glad that I can now enjoy this delicacy right here in Singapore, without the need to fly to Japan!

Amongst the many Indian restaurants in Little India, the one I always go to is this restaurant that’s located at Race Course Road.
I had a craving for North Indian food this week and proposed to my lunch group and they agreed. I brought them here.
Here are the meal highlights:
- Tandoori Chicken (Yoghurt): Marinated in yoghurt and cooked in tandoor oven. It was juicy and tasty. Delicious.
- Tandoori Chicken: marinated in spices and cooked in the tandoor oven. It has a nice smokey flavor and was nice!
- Lamb Kebab: Colored a deep red, which we think is due to the spice coloring. It is minced lamb and no strong lamb taste. Preferred the chicken to this.
- Basmati Rice: The rice is cooked with fennel and herbs. Frangrant and easy to eat. It has the texture of ‘butter rice’. It goes well with the butter chicken and palak paneer.
- Butter Chicken: This is one of the signature dish for the restaurant. It is not spicy and goes well with the basmati rice or roti. Good taste.
- Palak Paneer: Cheese cubes cooked in puree spinach. Healthy and nice.
- Cauliflower: This was cooked with Indian spices and was dry. Absolutely yummy. My lunch partners loved it.
- Vadai with Yoghurt topped with Saffron Powder: This is the vegetarian vadai (without prawn) that has been deep fried and then laden with yoghurt and topped with saffron powder. I tried it for the first time. I usually don’t like the vegetarian vadai. But after eating this, I am a convert. The yoghurt added a nice creamy texture to the dish and it was yummy. Try it!
- Roti: Simple flat brown bread that’s cooked over a flat plan without oil. Healthier than the traditional prata. Wouldn’t feel guilty eating this compared to eating prata. Also made fresh. Nice!
- Naan: We ordered the garlic and plain naans. Made fresh to order and best eaten hot!
I spotted the Gulab Jamon and would have ordered it if I wasn’t full. The next time!
We ended our meal with a masala tea, which was the perfect end to a good meal.
The restaurant was close to full, with many guests taking taxis to and from the restaurant. This shows its popularity amongst its customers who are prepared to travel to eat.
Recommended!

This is my go-to pleace whenever I am craving for Tau Huay (Bean Curd)!
Its located in town, near Sophia Road/ Dhoby Ghaut, so I will swing by if I am in the area.
If I am driving, I will double park, jump out of the car and into the car in minutes.
The bean curd is really smooth and glides down your throat. The portions are just enough without being too much to finish all by yourself.
The store will have pre-packed take-away plastic containers ready to go.
You can ask for less syrup, which I did on this occasion and I find the sweetness is just right. This is a good to control sugar intake, cos most times the syrup will always be left unfinished.
You can also order the fried dough sticks (You Tiao) and the egg tarts.

I have driven past Telok Blangah Road countless times. Located opposite Keppel Club is Yeo's Building, which houses a Chinese restaurant.
I came by with my family for lunch to try out their food.
Ultraman chicken: $12 for small portion - With a 'superhero' name for a dish, it lives up to expectations. This is essentially 'popcorn chicken' where chicken is cut into bite sized pieces, deep fried and tossed with salted egg yoke sauce. The food is served piping hot and best eaten while its hot! Must-order!
Johor Hokkien Mee: $4 for small portion - I was longing for the KL style Hokkien Mee, and this was more of the Hokkien Mee that you can find in most cze-char stalls in Singapore. The sauce is not to thick and the noodles had fish cake and prawns in them. Most importantly, it also had pork lard!
Sum Loh Hor Fun: $6 for small portion - This was not bad. kway teow fried with bean sprouts and sliced fish pieces.
The food here is good and I have found a new haunt to bring my family and friends for good makan. Parking is also free!
Lots of stuff on their menu, so plenty to order over many occasions!