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Sesame Tofu with Sea Urchin (part of tempura omakase. Dinner omakase is priced from $100++ to $200++). Our dinner here is off to a great start with this Japanese tofu infused with the nutty, aromatic taste of sesame. It's served with ichiban dashi and soy sauce, topped with Bafun uni from Hokkaido, and freshly grated wasabi from Shizuoka. 🔸 Then our dinner got even better when we progressed to the tempura courses. How is anything else be better than uni? After all, this is Ippoh, Osaka’s oldest premium tempura restaurant. Ippoh at Osaka has been loved for over 150 years with its heritage Osaka-style tempura, while Ippoh Tempura Bar by Ginza Ippoh at COMO Dempsey is their first Southeast Asian outpost. 🔸 I've many good things to say about their tempura. Till the next ig post :) Meanwhile, can watch the ig stories under my highlights "Ippoh Tempura". 🔸🔸 [Tasting] #foodphotography #fujifilm #burpple #tempurasg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgjapanesefood #sgfoodblogger #vscofood #sgig #sgjapfood #eeeeeats #burpplesg #晩ごはん #夕ご飯 #夜ごはん #おうちごはん #和食 #finedining #uni #omakase #tempura
Justin
1w
Piping Hot Ooey Gooey Goodness Of Two Kinds H O S T E D Above are the #SameSameButDifferent pieces of Osaka-style tempura I had. The first is a triangle of Camembert cheese that’s basically been reduced to molten creaminess after it was coated in batter and dropped into boiling hot safflower oil. The second is Shirako or sperm sac that’s also gone through the same preparation steps. If you have ever eaten this, you’ll know it is innately creamy. So with the intense heat from being tempura-ed, it got even more liquid-y. But I feel it managed to hold on to its structure just a wee bit stronger, which is more than what I can say about the cheese 😆 The bottom line though is I enjoyed both immensely and would order them again without hesitation.
Veronica
2w
Tempura Lunch Set ($70++ / $85++ / $100++) H O S T E D I felt blessed to have my tempura meal at Ippoh Tempura Bar prepared and served piece by piece, by none other than Chef Masaru Seki. He is the 5th generation of the founding member of the oldest tempura restaurant company in Japan, and is in Singapore this week. After my host Celine and I had settled into our seats at the 12-seater counter, we chatted with Chef Seki-San for a bit - he is such a friendly chap. We sipped on sake as we perused the menu to decide which of the three set meals priced at $70++, $85++ and $100++ to get. A few of you may notice their prices have been adjusted recently so they're more pocket-friendly in comparison to when they first opened last year. Anyway, as this was my first visit, I opted for the $70++. The tempura here is done in the Osaka style, which has earned Ippoh widespread fame and popularity throughout Japan and beyond. As expected, the food served at this cosy space is a lot more refined than what you get at those bigger casual places specialising in tempura ricebowls. What made me go wow were the "Live Shrimp with Shiso Leaf" and the "Chestnuts". In tempura form, they're new to me and really delicious! If I were to compare the battered coating of Ippoh's and Mizuki (where I had also dined at recently), I'd say the latter's is paper-thin and crispier. Ippoh's is a little bit thicker, which gives it a slightly gentler crunch. "Less keropok" (Asian cracker snack) would be another way I'd describe it. For the last course, they offer a choice - you can have the kakiage on rice or ochazuke (green tea porridge). Having not had the crispy fritter with anything but the former, I went for the ochazuke and I liked it. Do note you should select this only if you don't mind the kakiage getting a bit soft from the green tea.
Veronica
2y
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Mitzo's Weekend Buffet Brunch! Mitzo’s weekend brunch buffet starts from 1130H to 1430H at a cost of $68++ per pax. If you like, you could top up $60++ for free-flow cocktails. While the food on offer was a series of hits and misses, it was overall a really memorable dining experience and a brunch worth trying for celebrating special occasions. Food: 7.5/10 Ambience: 8.5/10 Service: 8.5/10 Price: 6.5/10 Overall: 8/10 (Worth trying on special occasions) The full review, including their entire buffet menu can be found here: https://thankgodjournals.wordpress.com/2019/10/27/buffet-review-mitzo-restaurant-bar-weekend-dim-sum-brunch/ Or for a few more pictures, see here: https://www.instagram.com/p/B4H99BRA8bM/?igshid=7qv0tve3u5zc
Sean
6w
Mitzo Mooncakes ($72 to $80 per box of 8). I've just tried all 4 flavours of Mitzo mooncakes, paired with four different martinis created by Head Bartender Azlam Kadir. 🔸 Durian lovers like me would be happy to see the Mini Snow-Skin Mooncake with Creamy Durian($80), but my favourite is the Mini Snow-Skin with Champagne Melon Seed and White Lotus Paste ($74). Besides this, there's also The Mini Snow-Skin with Salted Egg & Crystal Jade Lotus Paste ($76), and The Mini Snow-Skin Mooncake with Honey & Dragon Fruit Paste ($72). 🔸🔸🔸 [Tasting] #mitzosg #foodphotography #fujixt2 #fujifilm #burpple #foodporn #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #hotelsg #sgfoodblogger #sgig #thedailybite #burpplesg #foodie #stfoodtrending #midautumn #midautumn2019 #mooncake #snowskin #月饼 #中秋 #pastry #sgfestival
Justin
16w
We had an enjoyable evening at Mitzo, where the food was great with impeccable service and it's all at a reasonable price. Black Truffle Crispy Roast Duck ($38); Half whole duck infused with a dose of black truffle, the meat was tender and juicy. Good to share between 3 to 4 pax. XO Fried Crystal Vermicelli with Lobster Meat ($24); Extremely flavourful dish with huge chunks of lobster meat. The Wok Hei game here is definitely strong. Mitzo Special Barbecued Pork ($18); Signature dish at this restaurant, where most people purpose is to try the BBQ pork here. The exterior was perfectly caramelised with the inner meat having the right ratio of meat to fats. Extremely addictive! Thanks to my lovely wife @meilingsml for bringing me here! 😃
Qing
22w
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I Foresee Dining At “Yun Nans” Many More Times Because My Parents And I Love The Food Here. H O S T E D Right off the bat, Yun Nans surpassed our expectations. Service was kind and thoughtful, and this was before the staff knew we were there as hosted guests. The cuisine at this Chinese restaurant triggered raves from start to finish, with the highest praise coming from my hard-to-please mother. We got to meet the youthful CEO, Mr. Lu Zhi Tao, whom we found, for someone who co-owns a chain of over 170 restaurants, is very humble and down-to-earth. He shared a lot about their brand concept, and explained the signature dishes in detail such how their custom-made bocarro claypots makes it possible for their Steamed Pot Chicken Soups to be cooked without a drop of water. We tried the NEW one with Matsutake mushroom (exclusive to their new second outlet at Westgate Mall) and thought it tasted magnificent - like sipping on the purest essence of chicken with the bonus of juicy mushrooms to munch on. What makes the brand stand out is that they procure many of their ingredients from the highlands of the Yunnan Province. So besides being able to offer unique specialities to customers, Yun Nans supports many farmers‘ livelihoods. Their extensive menu has over 60 items. I recommend starting with chilled appetisers like Spiced Beef Shank and the recently-launched Century Egg with Grilled Capsicum. Then move on to bigger dishes such as Wild Porcini Mushrooms stirfried with Dried Chilli (both from Yunnan), Pork Neck with Herbs and the recently-launched Steamed Red Grouper with Green Peppercorns (we loved this especially!). Yunnan is also big on BBQ food so you can find Seabass with Lemongrass on the menu, as well as local Tiger prawns, chicken wings, pork belly, zucchini (my fave) and more, all rubbed in aromatic dry spices and grilled till smoky perfection. For carbs, the Westgate branch has a NEW Crispy Hor Fun with Yunnan Truffle Prawn BrotH that is texturally playful. But we felt their existing dishes, like the classic noodle dish of 云南过桥米线 and fried rice with minced pork and preserved vegetables, were just as satisfying. More of Yunnan’s produce is showcased in desserts. One of them, the Double Boiled Pear with Golden Fungus and Snow Lotus which we were served, was so soothing and lovely. It really was the best way to end our feast.
Veronica
4w
[Yunnans] - The restaurant has opened its 2nd outlet at Westgate level 3, one of my favourite items is this grilled fish dish.
SG
2w
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