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Sukiyaki Beef Udon Set | $18++ When will I stop eating beef udon? NEVER! Ventured for the first time into Marusaya at Robertson Quay for lunch. A good sign was that all the staff and all the patrons were Japanese! The restaurant offered a number of value-for-money lunch sets which a few of them caught my eye. It specialises in shabu shabu but I decided to go for an inexpensive option of the sukiyaki beef udon set. The set included the sukiyaki beef udon and a poached egg, with the option to have it hot or cold, as well as to have a free upsize portion of udon or not. The set also included ohitashi (Japanese spinach salad), a vegetable appetiser, pickles, mini chawanmushi and dessert. The beef slices were definitely superior to other udon establishments but the broth was too light even after the addition of bonito flakes. The udon was too al dente for me as I prefer it softer and chewier. Overall, it was still a good bowl of udon but when I come back, I’ll definitely try the other sets. The restaurant was full but not overpacked for a Sunday lunch which made it a good option to bring the family.
A4 Wagyu Beef in the bonito broth Nearly passed out having the A4 Wagyu Beef in the bonito broth that was made in front of us. The bonito flakes was shredded from the bonito fish from Japan, and then infused in the dashi stock. For the wagyu, the fat to meat ratio was so high and they were so thinly sliced. It was cooked to perfection in 15 seconds 👌🏻 #dashimastermarusaya #marusaya
Only Premium And All-Natural Ingredients Are Used In This Shabu Shabu! Premium Wagyu beef - The thinly-sliced Kumamoto beef need not be submerged for long — ten to fifteen seconds should do the trick.  Read more: https://www.misstamchiak.com/dashi-master-marusaya/
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In awe of the dessert we had at @viiogastropub - it looks like something that would come out of a fine dining restaurant. There were 2 mini lava cakes plated with 1 scoop of ice cream and 1 scoop of sorbet. Scattered on the plate was homemade soil which it gave this dessert a texture, and also a homemade blackberry sauce to balance everything off with its sour note. Needless to say, we wiped this plate clean. #viiogastropub #balestier
With a hint of spiciness, the Tagliatelle pasta dish was brimming with umami from both the clams as well as from the crabmeat. The clams used were definitely plump and enjoyable to consume. Seafood lovers would sure to enjoy this dish. This is part of weekday lunch set starting from S$9.90++. . Read on foodgem.sg/food/cafe/viio-gastropub-weekday-lunch/ . Where to dine? Viio Gastropub 520 Balestier Road 01-01 [email protected], 329853 . Thanks @dessertingbeauty for the review.
Charred Octopus and Squid ($19). This is a new casual dining gastropub at Balestier featuring craft beers on tap, and the dinner menu was actually much better than I expected. 🔸 Pictured is octopus and squid which were tender to the bite, as it had been slow-cooked for 12 hours before it was fired on the exterior for that distinctive smokiness. What I also liked was the Iberico ham and ikura that will jolt you with their sharp savoriness. 🔸🔸 #gastropub #gastrobar #ikura #foodphotography #exploresingapore #burpple #singaporeinsiders #eatoutsg #sgjapfood #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #singaporefood #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #onthetable #sgig #yummy #iberico #eeeeeats #singapore #grilledoctopus #squid
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