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My dining partner and I made takobabies! :) we decided to go for the original tako set. ($10)

The set came with an oiled takoyaki griddle pan, enough pre-measured batter for 9 takoyaki balls, a bowl of red ginger and 9 pieces of tako. First, we poured the batter and let it solidify sufficiently before placing a piece of tako and some ginger in the center of the hole in the griddle pan. After the batter had solidified significantly, the staff showed us how to flip the takobaby with sticks so the other side could cook.

Our takobabies came out slightly overdone and misshapen, but we loved them all the same. After they had cooled down slightly I dressed them with sauce (they paired fantastically with kushikatsu sauce) and popped them in my mouth. The outside was slightly crispy before giving way to a soft and silky inside with a crunch from the tako. The red ginger was a surprisingly important element as it gave the takoyaki a refreshing tang.

All in all, an enjoyable experience in a cosy restaurant which exuded traditional Japanese vibes. I adore KKT's concept and definitely appreciate what it brings to the Clarke Quay dining scene.


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