Keeping to my 2015 new year resolution of popping randomly into never-been-before places was how I discovered this gem in Joo Chiat. It's actually been opened for more than two years. But better late than never, I always say 😄
After placing our orders, a basket with two kinds of warm bread was brought to the table, along with a small saucer of olive oil and a dash of balsamic vinegar. We were off to a pleasant start indeed.
Our appetiser of Sautéed Clams with White Wine Chilli ($18+) arrived shortly in a saucepan. Although the portion wasn't large, it was delectable with a touch of chilli and lots of sliced garlic in the soup. This dish is meant to have mussels as well but I had asked to have only clams and they were happy to oblige. I love it when that happens 👍
Our main courses of pastas ($22+ each) came next and they both deserved their "must try" labels. The Scialatielli Di Gusto was sumptuously rich in flavours from the sea (represented by fresh prawns) and the mountain (represented by porcini mushrooms). Tasting just as good but in a different way was the Linguini Con Granchito. We wiped every bit of its delightful, thick sauce of crabmeat in vodka-spiked tomato cream clean from the bowl.
For dessert, it was the day's special of Creme Brûlée which was really aromatic thanks to the use of proper vanilla (there were the telltale black specks in the custard). It came with a scoop of hazelnut gelato that was thankfully, mildly sweet.
The vibe in this cosy restaurant is an interesting blend of service styles. Dark-suited wait staff and their elegant old-school mannerisms provided the formal element, while the informal saw the Singaporean Chinese chef-owner coming out of the kitchen to chat with customers (sometimes in Mandarin even).
I have to say it is both a treat and a surprise, to encounter such warm, attentive service at a venue where the well-executed food doesn't cost an arm and a leg. We'll be back for sure.
Apart from the Otsumami Truffle Tonkatsu, a scrumptious piece of deep-fried pork that thrilled a truffle-lover like me (I Burppled about it under my "Japanese Oishii!" collection), these were a few of the other items we had at Tonzaemon Tonkatsu & Sake Bar (pictured clockwise from top left):
1) Fried Quail's Eggs - The very thin coating of crunchy batter contrasted well with the hard-boiled eggs. Surprisingly, it wasn't oily either.
2) Deepfried Oysters - Although the oysters were fresh and creamy, I found the batter overfried. That unfortunately, compromised the overall enjoyment of this dish a little.
3) Foie Gras Gyozas (5 for $7.80++) - Two of the dumplings had slightly undercooked skin but the juicy foie gras and pork filling was distracting enough for me to not mind it too much.
4) Kurobuta Pork Set ($31.80++) - The Black Pig pork was already very juicy, tender and slightly sweet in flavour but I still picked the Katsu (pork loin) cut over the lean Hire (pork fillet) as I wanted some fat. As part of a set meal, it came with mixed grain rice (or plain but where's the fun in that?), pickles and a bowl of tasty Tonjiru miso soup that's REFILLABLE. Damn worth it for the quality.
It was good but not as good as the pizza here.
Showcasing traditional wood-fired oven pizza (no gas chambers, here) made with an inherited secret recipe of pizza dough from one of the oldest pizzarias back in Italy, you know they’re serious about its food. A classic pizza consisting of three ingredients: tomato sauce, buffalo mozzarella and fresh basil, the margherita pizza ($19.90) uses fresh buffalo mozzarella flown in three times a week from the volcanic region of Campania—where the cheese in the best Neopolitan pizzas are from. One bite is all it takes to know we’ve found the pizzeria in town.
Somewhat deconstructed buttermilk waffle but beautifully presented (scored). Taro paste sandwiched in the waffle with dollops of taro trapped in the squares (scored twice). Paired with earl grey ice cream which had a good balance of sweetness and creamy texture (scored again). I've waffled before I'll waffle again and will be back to try the taro cheesecake.
Grilled ribeye with red peppers on the side. Head Chef Jordi must love his meats very fatty, judging from the gelatinous confit pork belly and this cut of beef, which I unfortunately couldn't stomach very well.
Loved the cream patisserie - very smooth and fragrant, and only subtly sweet. I found the puff to be a taaaad soggy. It is the chewy sort, and I loved the top of the puff which was sweet and cake-like, kind of like the top of bo lo buns. ☺️
Looking for something light to share (or maybe even have everything to yourself!)? Sarnies is the place to go! Tried 2 dishes, first being the pulled pork tortilla. The tortilla was filled with purple cabbage, tender marinated pork and guacamole. I wish they could be more generous with the avocado goodness! The second dish was the Cajun-spiced kampong chicken, which was cook to perfection. Juicy, full-flavoured and piping hot when served. Yum! Would love to give the other dishes a go next time!
That drizzle of garlic oil gave the already flavourful and fragrant broth an extra dose of umami. I'd advise going for no chicken oil if you pick this so that the broth doesn't end up being too cloying.
I didn't find the green tea flavour in the cake to be particularly strong. Nevertheless, it was still good especially with that fresh cream core and accompanying red bean paste topped with sweet light cream.
