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2014-02-06
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I’ve been to the branch at PS and Chinatown before on Saturdays, but all 3 times it was full house and I had no chance to try the hotpot! You could imagine how happy I was when I managed to get in yesterday We were there at almost 7pm on a Wednesday and while there were already customers, there were still several seats available. Even till 8+pm people were still entering the restaurant. So for those who want and have yet to try the hotpot, you can come to this branch on a weekday! I’ve read fr
I’ve read from other reviews that their Nikumaki Onigiri $3.50 was really good, so I decided to order one (original) for 2 of us to share. There were other flavours like Cheese, Yuzu Pepper & Mayo, and Red Chilli Oil. The onigiri was just rice wrapped in bacon, which was more sweet than salty, and it was recommended to be wrapped using the lettuce before eating it. It was really really good! I really love it and wanted to order more but was afraid that more onigiri + the hotpot would make me very full.
For the Tsukada Nojo Bijin Nabe/Chicken Collagen Hotpot $25 (minimum 2 pax), the staff will assist to place the ingredients into hotpot. Firstly, they’ll bring the pot to you with all the pudding, which will quickly melt, giving you the yummy chicken collagen soup. I was quite amused looking at the pudding melt.. it kinda resembled the movement of octopus/shellfish . Anyway, the staff will scoop out some soup into a little cup for you to try before any ingredients is added. My first impression of the soup was that it’s really flavourful and reminded me of ramen broth.
Then, the staff will scoop of the chicken meat for each of you to eat (There were 4 huge chicken pieces in total! Not sure if they were originally part of the pudding, or they were placed at the bottom of the pot with the pudding on top). I really loved the chicken meat, more so than the soup itself! The meat was extremelyyyy smooth, tender & flavourful and the chicken skin was soft and smooth and did not taste oily at all. Oh my gosh I really love the chicken meat and would love to eat it again!
After that, the staff will proceed to place the ingredients into the pot, and they consist of pork ball, golden mushrooms, ladyfingers, zucchini slices, watermelon radish slices (it’s my first time seeing this veg and it’s so pretty!), pork ball, sweet potato leaves, cabbage, black fungus, taupok, baby corn & prawns. There was also a small bowl of yuzu peels which you could add into the soup. We added them towards the end but we could not taste any difference in the flavour.
For the noodles, we chose thin egg noodles which they presented in a heart shape on a plate. It was a nice touch otherwise the presentation would be quite boring. The noodles were not bad but I think we cooked ours for a little too long so it wasn’t al dente anymore.
At the end of our meal, the staff gave us complimentary mango pudding on a plate with cute drawings and a “Arigato” note (which means thank you) written in chocolate sauce. The pudding was just bite sized but nevertheless it’s all these small touches that help to differentiate the restaurant Post
