Taste Of Nippon

If anything, it seems that the Bukit Timah neighbourhood has been seeing quite a bit of action within the F&B scene of the late — we have written about quite a number of newly-opened establishments that had sprouted up in the neighbourhood in recent times, and there are still more to be discovered while we are at it. Yet another recent addition to the neighbourhood that we had only discovered not too long ago is Hokkaido Ramen; an establishment which seems to have quite a generic name which had just moved into a shop unit at basement two at Bukit Timah Plaza. Hokkaido Ramen takes over the former premises of a butchery named Kiru Kiru, which is located just beside the entrance to FairPrice Finest at basement two of the mall. One can describe Hokkaido Ramen to be simply-decked; the use of cloth banners which Kanji characters and the large use of wooden furnishings and fittings does evoke a modern Japanese vibe for the establishment, though one can still argue that the overall interior decor is tuned more towards functionality than form. An interesting thing that we have observed though did not ask the folks at the shop about was how they are seemingly affiliated with Cut Butchery — a butchery that also runs dining concepts like GRILL by CUT; both also being situated at Bukit Timah Plaza, as well as Karubi within Huggs Collective at Clarke Quay Central and Gyushi at OUE Downtown, considering how the staff at Hokkaido Ramen were wearing shirts with the GRILL by CUT branding. Whether this remains true or not, one thing about Hokkaido Ramen is certain; the establishment is pretty much focused on their ramen offerings — one can look forward to a menu that consists of Japanese ramen featuring various types of broths such as that of Miso Ramen, Shoyu Ramen and Tonkotsu Ramen to go for. For those who prefer dry ramen, there is also a Hokkaido Miso Gindara Dry Ramen to opt for as well. There are also a number of sides to share around the table, as well as a Kinoko Cold Tofu being the only dessert item being listed here.

The process for placing an order at Hokkaido Ramen has been kept rather fuss-free for diners who are a well-versed with technology — there is a hard copy of the menu that is being stuck on the wall for the east reference for patrons, though orders would be taken via the scanning of the QR code on the table. Once the order has been confirmed and that payment has been made online, the receipt with a queue number would be sent to the mobile phone where patrons will collect their order once the queue number has been called out on the display that is placed above the counter. We usually find ourselves gravitating towards ramen dishes that are either served dry or features a spicy element — this eventually made us go for the Hokkaido Kara Miso Ramen; a ramen dish which the menu describes to come with elements such as White Miso, Red Miso, Yellow Miso, Chilli Oil, Chilli Paste, Garlic Paste, Hokkaido Noodles, Pork Belly Chasy, Black Fungus, Bamboo Shoots, 1/2 Ajitama Egg and Spring Onions. It is interesting to note that while all their Japanese Ramen dishes features “all toppings” by default, Hokkaido Ramen does allow one to opt for Regular Broth or Heavy Broth for most of their ramen dishes — the latter being charged at a dollar extra. Going straight for the spicy miso broth, we felt that the Heavy Broth option went well with the Hokkaido Kara Miso Ramen; while we would reckon that the heavy broth might be a little bit on the saltier side for their other offerings, the heavy broth here seemed to have provided a depth of flavours amidst the moderate level of spiciness that is contributed by the chilli oil and chilli paste added to the broth. The Hokkaido Noodles were done in a way that carried a bit of bite, while the Pork Belly Chashu was meaty and did not carry any undesirable porky stench — we were actually pretty impressed with how it came with a bit of smokiness as well. Overall, a bowl of ramen which seemed to have exceeded our initial expectations.

Apart from the Hokkaido Kara Miso Ramen (Heavy Broth), we had also given the Hokkaido A5 Satsumagyu Miso Ramen a try. For the Hokkaido A5 Satsumagyu Miso Ramen which we had ordered, we went for the Regular Broth rendition instead; the menu also describes the Hokkaido A5 Satsumagyu Miso Ramen to come with elements such as White Miso, Red Miso, Yelow Miso, Hokkaido Noodes, 30g A5 Satsumagyu Ribeye, Black
Fungus, Bamboo Shocks, 1/2 Ajtama Egg and Spring Onions. We found the flavours of the Regular Broth to be already rather flavoursome on its own; it does come savoury at just the right touch — going for the heavy broth for this item would have potentially made it a little jelak. The highlight of the Hokkaido A5 Satsumagyu Miso Ramen was undoubtedly the 30g A5 Satsumagyu Ribeye — best to be had without having left in the broth for too long, there wasn’t any hint of gaminess coming out of the A5 Satsumagyu Ribeye; itself also being easy to chew through and provides for a bit of a twist compared to that of the usual bowl of ramen. Meanwhile, the Kinako Cold Tofu did sound like an interesting item on paper — it turned out to be a Lao Ban-esque beancurd that is topped off with Warabi Mochi featuring a drizzle of Kuromitsu and dusting of Kinako powder (i.e. soybean powder); nothing too out of the ordinary, though a combination that worked well. Prices of the ramen at Hokkaido Ramen can be said to be competitively priced against other Japanese ramen specialty shops that are located all across the island — the lowest priced Japanese ramen item being charged at $9.90 (being the Classic Tonkotsu Ramen), while the Hokkaido Miso Gindara Ramen is the priciest item on the menu at $29.90. Considering the quality of the ramen here, we would say that the consistency of the ramen here fits well with the price point; certainly an option which would not mind having again — definitely an establishment that is worth checking out especially if one is to be within the area.

Konoha Japanese Cuisine was one of the places that we had chanced upon at KAP Mall when we were walking around the area after having finished our dinner in the neighbourhood one day — the restaurant does seem to have been around KAP Mall since August 2023, and occupies a shop unit located at the ground floor that is situated in the same row as other notable tenants in the mall such as MoMiJi Kyoto Cafe (which is a concept run by Chef Teppei Yamashita whom also runs other F&B establishments like Teppei, Teppei Syokudo and Hana Hana), itself having taken over the former premises of the now-defunct Gaijin Soul Food. As with most shop spaces situated in KAP Mall, Konoha Japanese Cuisine occupies a dual-storey shop unit. The way that the space had been segmented out at Konoha Japanese Cuisine is rather similar to the layout that Gaijin Soul Food had used — the ground level space sees the food preparation area being bound by counter seating; almost akin to that of a fine dining establishment serving up Omakase set menus, while the second level features booth seating and regular dining tables and chairs that will work great for groups between four to six pax. The entire establishment comes decorated with a rather Japanese flair, featuring plenty of wooden panelling and furnishings — there is even a small corner on the second story that is tastefully decorated with various wares and small items as well. The menu at Konoha Japanese Cuisine is pretty varied; the menu is split into categories such as appetisers, sashimi, Chirashi Don, Sashimi, Curry & Tendon, A la Carte, Ramen & Udon, and Donburi — there is pretty much something for everyone.

We were informed by the staff serving our table that they were pretty much short handed and quite a number of items are thus unavailable during the day of our visit — this would include items from the Chirashi Don and sashimi sections of the menu. There was much contemplation to order one of their curry rice dishes when we skimmed through the menu considering how they looked quite enticing based on the illustrations on the menu — the staff then recommended for us to give their Chicken Katsu Curry a go which we eventually went for. Konoha Japanese Cuisine describes the Chicken Katsu Curry as “curry with breaded chicken cutlet” on their menu — that being said, apart from the bed of Japanese short-grain rice which the breaded chicken cutlet is sitting on, we also observed that there were bits of Japanese pickles that came along with the Chicken Katsu Curry. Simple as it sounds, the Chicken Katsu Curry from Konoha Japanese Cuisine is one that is more than what meets the eye — going for the breaded chicken cutlet, we quite liked how the fried chicken cutlet came with a crispy, golden brown batter while the meat is still tender and moist within. It is also noted that the breaded chicken cutlet itself was not in any way greasy, while it also does not reek of any undesirable odour of overused oil. What really took us off guard was how the chicken seems to be marinated, carrying an umami note that was almost similar to that of prawn paste chicken that lightly lingers around the tastebud without being particularly intrusive — definitely tickled our senses and was a rather interesting addition for us. The curry roux itself was nothing out-of-the-ordinary, and especially so now that we have tried more artisanal renditions of Japanese curry such as that of the Champion’s Curry that we have had at Japan Rail Cafe, and the rendition of Japanese Curry Rice at Kuro Kare at Singapore Management University; still one that was sufficiently sweet with evident curry undertones nonetheless. The red pickles provided a good crunch that refreshes the tastebuds, which provides a good break from the carbs and the meat.

Apart from the Chicken Katsu Curry, we had also given other dishes from Konoha Japanese Cuisine a go; this would include the Konoha Udon, which is a dish that I described on the menu to be “flavourful broth with hearty udon”. One thing we really liked about the Konoha Udon here is how they have used a thinner sort of Udon rather than the thick Udon that some places would gravitate towards for such a dish. The Konoha Udon also came with elements such as kelp and Kamakabo (i.e. Japanese fish cake) that makes the Konoha Udon feel a little bit more wholesome and hearty with a good contrast of colours from different elements in the bowl. The thinner Udon for this dish meant that it was really easy to have; nothing too jelat as it might have become if thick Udon were to be used — the thin Udon still coming with a bit of a chew to it whilst coming in a lightly savoury broth that seems to involve a bit of Shoyu for flavour. The greens help to add an additional crunch to the Konoha Udon for some variance of texture as well. Meanwhile, the Agedashi Tofu comes with a light, almost tempura-like fried batter; the tofu comes all smooth and silken within that delicate batter, which had soaked up a bit of that light soy sauce that gave it a lightly savoury note that is well accompanied by the bonito flakes that provided an umami note. Overall, our take on Konoha Japanese Cuisine is that it does seem to be an honest and down-to-earth establishment that wants to serve up Japanese cuisine of a good quality for its price to their patrons — there isn’t much of an attempt where the dishes seem to have strayed out of the comfort zone here. Rather, their Japanese fare attempts to be as relatable as they could be to an average patron. Prices of the rice and noodle dishes (with the exception of the the items listed in the Chirashi Don section) at Konoha Japanese Cuisine ranges between $12 to $20, while the items in the Chirashi Don section would cost from $20 to $32. A place worth considering dining at if one is craving for Japanese cuisine around the King Albert Park area.

Kaki Fuyong is pretty much a terminology that we haven’t quite heard about ever after the passing of our days in Ngee Ann Polytechnic — if one was ever a student during the time which we were so at Ngee Ann Polytechnic, it is pretty much impossible to have not heard about this term. That being said, Kaki Fuyong is quite a rare find out of campuses all around; Singapore — the idea of Kaki Fuyong being pretty much a school student go-to is pretty cemented by this fact. It is definitely surprising to hear about the opening of the new Osa Kaki Fuyong; a new stall that had opened in rather close proximity of Ngee Ann Polytechnic which Kaki Fuyong is so closely affiliated to — Osa Kaki Fuyong takes over the former stall that has been vacated by Beauty World Wanton Noodle, which is located at the food centre at the top of Beauty World Centre. The establishment centres itself over Kaki Fuyong; while those familiar with what Kaki Fuyong is would probably know that there is only one variant of the dish, it is interesting to know how Osa Kaki Fuyong serves up Kaki Fuyong with various meat options and styles. For instance, Osa Kaki Fuyong serves up Kaki Fuyong with meat options such as Beef, Salmon, Fried Fish and Ebi Fry; apart from the classic variant which sees brown sauce drizzled over the omelette and meat, Osa Kaki Fuyong also serves up its own rendition of the dish such as a Classic Curry Fuyong and a Kimcheese Fuyong as well — all featuring the same meat options as the classic variant itself.

The idea of having Kaki Fuyong after graduating from tertiary education without having to return to the campus got us really excited to say the least, but it is needless to say that it was difficult not to find ourselves being enticed by their unique interpretations of Kaki Fuyong that they have to offer. We eventually found ourselves going for the Chicken Karaage Kimcheese Fuyong w Rice — it felt as though we were missing the point if we were to opt for a meat option other than Chicken Kaarage considering that is usually the only meat option that would be served in a Kaki Fuyong elsewhere, though it was interesting to see how Osa Kaki Fuyong serves up a spruced up version of this dish that we grew up with by adding kimchi and cheese to it. For those whom are unfamiliar with the Kaki Fuyong, the Kaki Fuyong is essentially a dish featuring an omelette served atop a hotplate, with chunks of fried chicken being laid over the egg. These would be drizzled with a dense and slightly sweet brown sauce over them, while it also comes accompanied with a bowl of white rice on the side to go along.

Going by how Osa Kaki Fuyong has executed their Kaki Fuyong, the Chicken Karaage Kimcheese Fuyong w Rice was served in the manner that we know Kaki Fuyong to be — in fact, we did feel that the quality of the Chicken Karaage used in the rendition of the dish here was way better than that or what we are used to. If anything, the Chicken Karaage did not feel like the cheap sort where panko crumbs were used for the breading; the batter here is definitely crisp, though does somewhat soaks up a bit of the sauce so it is best to be enjoyed while hot. The chicken chunks seem to be coated with a bit of Gochujang (i.e. Korean chili paste) for a sweet note with a very light spicy kick; this complimented the lightly spicy tang that came from the kimchi that also added a refreshing crunch. The omelette bears a somewhat runny consistency at the start, though it gets more throughly cooked over time with crisp edges forming up; the addition of cheese does add a slight savouriness and a bit of a stringy texture in the middle of the omelette, though much of the flavours do seem to come from the Gochujang and the brown sauce that typically comes with Kaki Fuyong. Needless to say, a dish that brought us a trip down the memory lane yet with a unique twist of their own — one that we most certainly enjoyed. Prices of the various Kaki Fuyong dishes across all categories are between $6.50 to $7.50 — a rather affordable dining option that is worth considering if one is at Beauty World; also a spot that one should make a visit to for those whom are looking to relive those student years through memories created by the food that they once had.

18 Robinson might be that building that looks like there is nothing much going on within — a building that pretty much blends into its surroundings looking much like an office tower that houses the offices of Singlife, as well as the well-known Barry’s Singapore that would sound familiar to the gym rats. Little did we know that the space actually houses an F&B establishment — got to know about the new Fishmonger Kitchen Shimonoishiki that had recently opened in the building. Located at level 3, Fishmonger Kitchen Shimonoishiki is located right beside Barry’s Singapore — conveniently situated just by the walkway adjacent to the escalators leading up to the level, Fishmonger Kitchen Shimonoishiki is fairly easy to find once one is at that level. Turns out, Fishmonger Kitchen Shimonoishiki is a franchise of Shimono Ishiki in Nagoya, Japan which is described as a “fisherman-style restaurant franchise” according to the Nagoya Convention & Visitors Bureau website. Fishmonger Kitchen Shimonoishiki is decked in a pretty simple design theme; while the wooden furniture and fittings especially around the counters exudes a Japanese vibe, the establishment otherwise features the use of simple wooden tables as well as that of metallic chairs in brushed metal or yellow paint — simplistic, yet tasteful at the same time. Opened for both lunch and dinner service, the staff did inform us that they do serve a different menu for dinner, and that dinner service on weekends are strictly on a by-reservation basis only — did not manage to see the menu that it offers for dinner service, though the lunch menu comprises of a decent variety of Donburi, Curry Rice and Handa Somen options to choose from.

Considering how Fishmonger Kitchen Shimonoishiki is an establishment that is more focused on their seafood offerings, we found ourselves going for the Ishiki Anago Don after skimming through the menu which they offer for lunch when we made our visit during a weekday lunch service. A Donburi that features Anago (i.e. salt-water eel), the Ishiki Anago Don comes with three slices of salt-water eel, Kyurizuke (i.e. Japanese cucumber pickles), Seaweed Nori and half of a Hanjuku Egg. All lunch sets also come with a bowl of Miso Soup and a small plate of salad by the side. Digging into the Ishiki Anago Don, we liked how the salt-water eel was pretty plump and full of flesh — the Anago also did not feel particularly boney or scaly; very easy to eat. Brushed with a bit of sauce that provides a hint of sweetness, we liked how balanced that sweetness felt; nothing too overwhelming like how some more commercial Unagi Dons would have felt, whilst also retaining a hint of smokiness from the grilling process that made it so good. The short-grain rice beneath was also cooked well; just sticky enough, yet also drenched with just a little bit of sauce (possibly from the Anago) that helps to flavour it up just by a bit that made it easier to have. The Seaweed Nori added a hint of umami factor to the rice, while the Kyurizuke provided a good crunch and a tang that refreshes the tastebuds from the Anago and the rice. Despite looking a little dry, the Hanjuku Egg does come with a molten yolk; pretty much a crowd-pleaser considering how it does seemed to have marinated in soy sauce for some flavour. Meanwhile, the salad served on the side interestingly comes with both red and green cherry tomatoes; comes drizzled in a Goma dressing for flavour. The bowl of Miso Soup comes with kelp; the soup providing a refreshing respite from the Donburi while the kelp adds on to the umami factor here.

Considering how Fishmonger Kitchen Shimonoishiki is a franchised outlet here at 18 Robinson, it is a shame that there is a little bit of shift in the focus of the fare served at Fishmonger Kitchen Shimonoishiki that seems to have strayed away from its roots such as the Whale Miso Hot Pot — something which Shimono Ishiki seems to pride themselves for in Japan. That being said, the item would have been a little controversial to be sold locally; perhaps more of a conservative move by Fishmonger Kitchen Shimonoishiki especially considering how one would not be able to predict the receptivity from the masses of such a dish in the local context. The lunch menu at Fishmonger Kitchen Shimonoishiki may seem limited in variety, though the types of dishes served seems to cater to a wide variety of taste buds — those whom prefer raw fish / sashimi can go for the Ishiki Kaisendon, while those whom prefer noodles can also opt for the Handa Somen with Karaage / Tempura. The price range of the dishes offered on the lunch menu can also be said as pretty reasonable for a Japanese establishment — the lowest priced item on the lunch menu is priced at $12, while the highest priced will be the Ishiki Kaisendon at $25. The quality of the Ishiki Anago Don was also truly impressive for its price at $20; one that we felt was especially well-executed and made it seem rather value-for-money. Overall, Fishmonger Kitchen Shimonoishiki does seem quite like a hidden gem; one that perhaps would not be quite known unless someone actually makes their way up to the building which it is located at; perhaps a new haunt for some quality Japanese fare at a decent price point for office workers around the Central Business District!

It seems that Okinawa-style Onigiri has been pretty much the rage recently — whilst the Central Business Districy had recently seen the opening of Hitokuchi Onigiri that is a dine-in concept at CapitaSpring, a new Mr. Onigiri has opened its doors at Upper Thomson Road along the same stretch of shophouses where specialty cafe joints such as Hello Arigato, One Man Coffee and Oak Coffee Co. are located. Occupying just half a unit of a typical shophouse, Mr. Onigiri is established more as a takeaway kiosk — there are no seats within the shophouse, and patrons who wish to have the Onigiri on the spot can sit at the bench located just by the road. Yet another establishment that had first started off as a home-based business that is establishing their presence as a brick-and-mortar space, the menu currently revolves around just Onigiri — there are a total of seven (7) variations of Ongiri available here; this includes the Otakotak Onigiri that comes with a fusion element. Beverages available at Mr Onigiri includes a variety of flower tea, hot green tea, as well as canned drinks.

Being one of the four items that are marked with a star on their menu, the Signature Melted Cheesy Crispy Chicken is described to come with elements such as Japanese seaweed, Japanese rice, tamagoyaki, spam, cheese, chicken patty and tartar sauce. Sinking our teeth into the Onigiri, we felt that the seaweed encasing the other condiments here is slightly on the chewier side; something that does make it a little difficult to eat considering how one would likely need some effort to bite off the piece of seaweed while the Japanese rice clings onto it. We liked how the portion of Japanese rice seems to have been relatively controlled here — the thin layer of rice was actually fairly compacted for a good texture; all that without making the entire Onigiri feel too heavy considering how it does come pretty substantial with all the other elements. The other condiments such as the tamagoyaki, spam and fried chicken were pretty decent; the tamagoyaki here felt more like a thin omelette while the spam provided much of the savouriness and meatiness that the Onigiri seems to need — the fried chicken cutlet felt close to those commercially made ones available in supermarkets, though still sufficiently crisp and tender nonetheless. The only gripe for us was the cheese; whilst the name of the item did suggest something oozy and stretchy, the sliced cheese that they had used for the Onigiri here felt a little far from what was expected. All of the elements does seem to be brought together with the use of mayonnaise for a creamy touch, though we wished that they could be a little more light-handed with that.

Not sure if this is the case, but it does seem that the hype for Onigiri just seemed to have began; it is interesting to see how the wave is slowly catching on ever since Hitokuchi Onigiri had first opened their doors at CapitaSpring. No doubt Mr. Onigiri is not quite that much of a fast grab-and-go spot that Hitokuchi Onigiri was poised to be; this is largely due to the fact that Mr. Onigiri was a one-man show when we made our visit — the same guy behind the counter dealing with patron’s enquiries alongside cashiering / ordering duties is also the same person preparing and packing the orders. As such, do expect some time for orders to be cleared during peak periods. Not sure if we would spend that much time to have Onigiri (we waited for slightly past 30mins considering that we were the second in-line after an order of seven Onigiri, while there were also various groups making orders whilst waiting for them to get our orders prepared), but one thing is definitely for sure — Mr. Onigiri does make for an interesting option especially for those staying around the neighbourhood; also a more convenient spot than the Central Business District for those who are looking to have a taste of how Okinawa-style Onigiri are like.

Waa Cow! should not be an unfamiliar name to most whom have been following the hipster Japanese dining scene for quite a while; with its first outlet being situated in Stephen Riady Centre within NUS U Town (it is often been mistaken that their first outlet is within the Raffles Xchange at Raffles Place MRT Station), Waa Cow! has become quite a staple within the Central Business District. One can now easily find Waa Cow!’s presence within Marina One West Tower, as well as in the recently renamed CIMB Plaza (formerly known as Change Alley). Waa Cow! has always been a brand associated with their Signature Wagyu Beef Bowls — that being said, their latest concept situated within myVillage @ Serangoon Gardens hops on the Yakiniku bandwagon. Adopting a similar approach to other individual / personal Yakiniku concepts such as that of Yakiniku Like, Yakiniku Go etc., Waa Cow! Yakiniku serves up a variety of different cuts of meat, chicken and pork for the patrons to grill to their heart’s desire. Patrons can either opt for the meats in ala-carte or in the form of a set, whilst there is an extensive menu of sides (in both to-be-grilled, or ready-to-eat form) for patrons to go for as well.

For those whom are looking to try the various different meats that Waa Cow! Yakiniku has to offer, the Karubi, Pork Collar & Chicken platter would be the one to go for. Opting for the set, the set sees the meat platter being served with a bowl of Japanese Rice, as well as a standard side of Spicy Miso & Leek Relish and a canned drink of the patron’s choice. For those looking to switch up the the items offered in the set by going for options such as the Truffle Rice, or to add on sides such as the various different types of Chawanmushi and Sashimi available on the menu, there would be additional charges on top of the standard price of each set. For our order, we had opted for the Truffle Rice, as well as to add on the Wasabi Mayo, Truffle Sauce and Mentaiko Sauce as well; each table also comes with bottles of the Ponzu Negi and Garlic Butter Teriyaki, as well as black pepper for patrons to use for the meat as well. Whilst the flavours and textures of the grilled meat are pretty much up to how one grills them, we note that the cuts of the meat were pretty much on point; the Karubi and Pork Collar were both more towards the lean side but still were pretty tender for the most part. The highlight to us apart from the Karubi and the Pork Collar though were the Truffle Rice and the various sauces we opted for. It is no doubt that Waa Cow! is not the first establishment to have came up with truffle-infused rice, but their variant was just amazingly subtle and light without being overwhelming — didn’t disrupt that delicate texture and flavour of Japanese short-grain rice. We went a little crazy with the sauces here considering how the additional sauces weren’t that necessary — the reason so is because we just could not settle with the thought of going for either the Truffle Sauce or the Mentaiko Sauccw; it has indeed been a long time since the last time we had made a visit to Waa Cow! anyway. The Mentaiko Sauce and Truffle Sauce were as good as we remembered them to be — sufficiently rich and creamy whilst being umami or carrying a good hint of truffle aroma, but the Wasabi Mayo sauce carries that slight earthiness of wasabi without launching itself into an overwhelmingly numbing affair. The Ponzu Negi and Garlic Butter Teriyaki were also good; the former being that lightly savoury sauce with a hint of Yuzu for a refreshing kick that resets the tastebuds, while the latter is a immensely thick and rich teriyaki sauce that is sufficiently garlicky for a slight twist.

Waa Cow! has been through quite a fair bit over the years; the establishment having also survived through the nation’s Circuit Breaker period where eateries in the Central Business District felt a great impact on their sales due to the lack of office crowds returning to office. From being a totally new brand name, and then establishing themselves as one of the go-to places for fancy Wagyu Beef Bowls in the Central Business District, Waa Cow! seemed to have proved themselves as a pretty trusted brand over the years — their outlets in Marina One and CIMB Plaza being hit destinations for office workers to hang out for an after-work wind down. It is needless to say that the folks around Serangoon Gardens are a pretty lucky bunch to have them around their neighbourhood — a Yakiniku concept with a focus on personal Yakiniku grills that is reasonably priced; the lowest-priced sets being listed at $14.90 before prevailing charges. With meats of a decent quality at its price as well as great sauces and a delicious specialty of Truffle Rice to boast, Waa Cow! Yakiniku is definitely one of the spots that is worth making the trek to for those who are especially into barbecue meats and the personal Yakiniku grill experience; a destination that is likely to be an attraction for those living outside the area to make a visit into this unique neighbourhood in the island.

Heard about the new AmiYaki Japanese Authentic Home Grill which had recently opened its doors at Icon Village that is situated a stone’s throw away from Tanjong Pagar MRT Station. AmiYaki Japanese Authentic Home Grill takes over the former premises of Tokyo Soba, which has moved to a bigger unit just a few steps away within the same building. For those whom have visited Tokyo Soba in the past, much of the interior furnishings and fittings have stayed the same ever since the days when Tokyo Soba had occupied the unit; the differences are generally limited to the posters being hung on the walls as well as the signages on the facade that reflects the new tenant. Being an establishment that emphasises on Teishoku-style Japanese dining, AmiYaki Japanese Authentic Home Grill is big on terms such as “ichi ju-sansai” which means one soup and three dishes, while “AmiYaki” refers to the cooking method that involves grilling meat / fish over a wire net over high flames or red-hot coals — all these aligns to their aim on serving patrons a well-balanced, healthy meal. Patrons can either go for the sets, or order the items ala-carte — the items are listed either in the “Add On” or the “Appetiser” section of the menu.

Being one that is especially intrigued by dumplings, it was needless to say that the Special Handmade Gyoza Set was the item that caught our attention when we first skimmed through the menu here. All sets come with appetisers such as the Chikuzen-ni, Nibitashi, pickled Japanese cucumbers, Miso Soup and Rice — it is noted that the greens served in the Nibitashi and the ingredients that come within the Miso Soup may change on a weekly basis. Going straight for the Special Handmade Gyoza, these morsels of wrapped up meat fillings were really delicate and enjoyable — coming all wrapped up in a skin that is just of the right thickness, the skin has been beautifully pan-fried on the underside for a slightly crisp texture which provided a contrast of textures. Biting into the gyoza, the gyoza is not just filled with a meat filling — it also contains chives which provides for a nice savoury note with a bit of flavour contrast from the chives that cuts through the meatiness; the gyoza also being pretty juicy within as well. We were not expecting too much from the Chikuzen-ni, and Nibitashi — that being said, we were really quite impressed with the quality and execution of the appetisers here; the former was especially well done where it feels like a well-executed version of a homely stir fry of chicken and root vegetables. We found it to be especially appetising given how tender and juicy the small chunks of chicken is; coming with all sort of roots vegetables such as potato, carrots etc. that have been cooked to a soft consistency — an item which we found to be especially comforting and balanced without being particularly salty. The Nibitashi on the other hand was a little more simple; still great however — being just blanched, they were all crisp and retained that crunch which felt pretty refreshing from all the meat and gyoza that is served up here in the set. The Miso Soup here comes with quite a load of kelp — provides for a good bite for some texture while the soup was rich without being overly salty; the white rice on the other hand was beautifully executed with the Japanese pearl rice being sufficiently moist and sticky as it should be. Overall, a really comforting affair where it is not only just well-executed — the entire experience being one that is hearty, wholesome and homely as well.

Having tried only the Special Handmade Gyoza Set at AmiYaki Japanese Authentic Home Grill, whilst we did miss out on the grilled items which they have to offer the menu, one thing is definitely for sure — they definitely do go by their mission in feeding their patrons well in terms of quantity and quality. Would say that the set is well-sized; while it does seem to be pretty wholesome with quite a number of appetisers being served up, we did not feel that there was too much food — it was, however, pretty easy to finish given how the items here are rather well-executed. One thing we really enjoyed here is how they attempt to feed their patrons like as if they were home; there is just something about the food here that feels especially comforting and hearty; something different that makes it stand out and speak to the soul as compared to the other forms of Japanese cuisine typically served at other spots that are usually more delicate or intricate. Given how each set is priced really affordably mostly from $16++ to $18++, AmiYaki Japanese Authentic Home Grill definitely works as a spot for office workers in the Tanjong Pagar neighbourhood to go to treat themselves to a reasonably-priced Japanese meal that is well worth what it is priced at. We would probably be returning soon to give their grilled items a try — think the Pork Belly Set if not the Hokke Set; though definitely AmiYaki Japanese Authentic Home Grill is somewhere which we are looking forward to a swing by again.

Didn’t really have any idea where to head for lunch since it was raining — was walking quite aimlessly around the Telok Ayer neighbourhood and found this new establishment named Paris2Tokyo located at 2 Stanley Street. Taking over the former premises of the SoupeRich, Paris2Tokyo is a new Japanese gastrobar (red cloth is still covering the logos when we made our visit); the establishment is being named as such as the concept serves up “innovative fusions of French-Japanese cuisine and gives it a progressive spin in a bold new direction”. The entire interior of the space is decked almost akin to that of other Japanese gastrobars that have opened up around the Chinatown neighbourhood recently — one that is seemingly more contemporary rather than Japanese; the front of the entire shop space being dedicated to the bar counter displaying the various types of alcohol available, while a high table hanging off the wall and high chairs occupy the area opposite it. Booth seatings and proper dining tables and chairs are available towards the end near to the closed kitchen at the back of the space; Sakura flowers have been included in the decor to hang off the ceilings at the back of the space to provide a little bit of that Japanese flavour. The kitchen is helmed by Chef Ronald Li, whom has previously worked at the now-defunct Restaurant Andre, Salt Tapas and Bar and The White Rabbit, as well as KU DE TA (now known as Ce La Vi) Serving up two separate menus during lunch and dinner service, Paris2Tokyo serves up a Lunch Teishoku from 11:30am to 3:00pm; essentially a section of the menu where they serve up their own rendition of Donburi with a choice for going either ala-carte or in sets, while dinner service starts from 5pm to 11pm with dishes spread across sections such as ala-carte (seemingly starters), carbs, mains and dessert. The beverages in the menu at Paris2Tokyo includes canned drinks, Japanese tea and Japanese bottled beverages for non-alcoholic options, while they do have an extensive selection of alcohol such as sake, beer, gin and whisky.

Dropping by Paris2Tokyo on a rainy day for lunch and cutting short our journey to somewhere further out to avoid getting drenched, we skimmed through their menu and decided to give them a try since we were fairly enticed by how the Truffle Soy Salmon Confit Bento. Despite the word “bento” in the namesake, the dish is being served on multiple plates. Available as an ala-carte item or in a set, the ala-carte version comes only with the Truffle Soy Salmon Confit itself, Signature Japanese Garlic Rice, as well Japanese Miso Soup; the set sees the addition of a Tobiko Tamago Pickle alongside the Sweet Potato Korroke and the patron’s choice of a canned drink. Going straight for the Truffle Soy Salmon Confit, we found this to be executed fairly well disregarding the lack of truffle aroma which would have otherwise completed this dish as per its namesake perfectly. The salmon confit features an exterior than has been seemingly lightly pan-seared before being served; there were evident grill marks on the slab of salmon. Digging into the flesh, the fish was flaky and moist; the insides still pinkish as one would have expected from a Salmon Mi-Cuit (i.e. partially cooked) or a sous-vide salmon dish — the salmon carrying its distinct flavour with a light hint of soy sauce that seems to have been brushed on the salmon to go along with it; the execution of the salmon bringing out that French-Japanese fusion that they have promised. The soy sauce does flavour up the bed of greens beneath a little as well; the greens cutting through the notes of the fish to refresh the tastebuds — all that while the Ebiko over the top provides a popping sensation for more texture. Moving to the Signature Japanese Garlic Rice, we thought that this was an interesting take after all — whilst one may initially expect the Signature Japanese Garlic Rice to be some sort of Garlic Yakimeshi, it turns out that the Signature Japanese Garlic Rice is not to be misconstrued as a fried rice but more of their own take of a flavoured rice that gives a vibe that is almost like a spruced-up version of the flavoured rice that is served with Hainanese chicken rice. Whilst sounding rather odd now that we are describing it in this way, the short-grained rice was well-executed; sufficiently moist and fluffy, and that it was well-complimented with the bits of sweet Tamago, zingy and crunchy Shibazuke (i.e. Japanese pickles) as well as the umami Furikake that gives it so much flavour that we mopped up the rice in no time. The addition of Sakura Denbu (i.e. pink fish powder) helps to provide an interesting aesthetic to the Signature Japanese Garlic Rice with its pink hue for a more vibrant look. The accompanying Japanese Miso Soup was sufficiently flavourful; came with bits of spring onions, kelp and small cubes of smooth tofu as well.

Despite only having tried one item of their Lunch Teishoku menu, we must say that we were fairly impressed with this random eat that we have ended up going for on a weekday lunch — there was no dispute in how there seems to be a lot of emphasis of the execution of the dishes here to incorporate the French way of cooking into Japanese cuisine for a modern twist. Sure, there may be elements where we wished that they could probably refine further (such as that of the lack of truffle aroma for the Truffle Soy Salmon Confit), but it does seem like to folks in the kitchen here knows what they are doing and have a very clear picture on the concept behind the food in general; something which we found to be really commendable about such Japanese gastrobars that tend to focus on serving up more classic Japanese cuisine such as sashimi, sushi and Donburi in general. No doubt the name of the establishment isn’t really the best; thought that it sounded a little too hipster for our liking (we probably wouldn’t be headed here if not for how we didn’t feel like walking on in the rain), but Paris2Tokyo does definitely seem like one of those slightly more underrated spots for those whom do not mind such a setup — somewhere where the food definitely speaks for itself more than the vibes that the space attempts to bring out, and a spot that we would like to check out again for the other dishes that they have to offer (hint hint: Miso Cod, Tako Taco, and the Parisienne Gnocchi)!

Yakiniku restaurants have been pretty much sprouting up across the entire island of the late ever since the opening of Yakiniku Like’s very first outpost on the island at PLQ Mall — that brand has pretty much expanded its operations with multiple outlets around, while there are also other Yakiniku restaurants such as that of Yakiniku-GO, Yakiniku Shokudo and Hey! Yakiniku that have since opened in various shopping malls serving up the same fare. Located at Basement 2 in Bukit Timah Plaza, Grill by CUT is yet another establishment that brings the Yakiniku experience to the residents around the area; opened by the very same folks behind CUT Butchery at myVillage @ Serangoon Gardens, Grill by CUT is situated just right beside CUT Butchery’s newest outlet at Bukit Timah Plaza as well — Grill by CUT being an establishment that emphasises on “Butcher’s selection Charcoal BBQ”. As one would have expected, the menu here would feature Wagyu Platters and Yakiniku Sets featuring different cuts of beef from cows of different origins, as well as also other types of meat (i.e. chicken, pork) for those who are looking to have the Charcoal BBQ here; Grill by CUT does however have other items for those whom are not so much into Charcoal BBQ — the menu has sections dedicated to Dons & Noodles (including beef bowls and non-beef options for Donburi — think Sashimi Don Bowls, Unagi Kabayaki Don, Teriyaki Chicken Don) and Sukiyaki as well, whilst they also do serve a small variety of appetisers and sides on the menu here. Those who wish to pick and choose the meats that they desire would also be able to do so from the ala-carte section of the menu.

Having decided to go for one of the Casual Wagyu Platter and one of the Dons and Noodles here, our choice from the Dons and Noodles section of the menu was the Spicy Mentai Wagyu Beef Bowl — essentially their Signature Wagyu Beef Bowl which features Australian grain-fed MB4 Wagyu, Onsen egg, Housemade beef shoyu glaze and Niigata rice with the addition of Spicy Mentaiko mayonnaise over the Wagyu beef. Going straight for the Wagyu beef here, we were really impressed with how well-executed the beef here was; very tender and juicy, and did not require any effort to chew — the Wagyu beef was also savoury sweet from the Housemade beef shoyu glaze that made it especially flavourful, and the beef was in no way gamey. We also liked how the Spicy Mentaiko mayonnaise was being done here; it does carry quite a good kick of spiciness — something that would tingle the taste buds for those who are tolerable to moderate levels of spiciness whilst being still umami. With a slight sear from the blow-torch, there was a hint of smokiness that came with the Wagyu beef as well. We also liked how the bed of Niigata Rice beneath was sufficiently moist and sticky — lightly drenched with a bit of Teriyaki sauce for a sweet-savoury flavour; mixing the onsen egg that came with a runny yolk provided the entire bowl with a silkier touch and gels all of the components altogether. The addition of Shibazuke (i.e. Japanese pickles) provided a good tangy crunch that resets the taste buds from all that meat and rice going on in here.

No doubt the items at Grill by CUT does seem to be priced higher than other casual Yakiniku establishments that have been sprouting up in shopping malls of the late; that beng said, one could easily argue that the offerings at Grill by CUT are certainly more premium than that of the same establishments mentioned above as well. Being a butchery, one can also say that Grill by CUT is probably a way to showcase the variety of meats that they are retailing at CUT Butchery — a great way for consumers to have a try on the various cuts of beef as well as the beef of various origins before making their purchase. For those who are budget conscious, it would be worthy note that the lowest priced Yakiniku item to go for at Grill by CUT would be the Best Value Set in the Casual Yakiniku Set section of the menu that is priced at $18.80++ featuring 200g of Karubi Shortplate that also comes with Kimchi, Japanese Yuzu Salad, refillable lettuce and Niigata Rice. We were also pretty impressed with their cooked items — the Spicy Mentaiko Wagyu Beef Bowl was one that we found to be really well-executed and a fuss-free option to go for those who just want to have something without the need for grilling. Would say that Grill by CUT is certainly a destination for beef lovers to check out — especially for those who are into the Yakiniku experience; a spot that is worth checking out, whilst also somewhere which residents around the area would be glad to have in their neighbourhood.

One place which we hadn’t been visiting ever since now that the work ‘hood is in the Central Business District is Republic Plaza — just somewhere that we have not ventured into after all these while even though we are aware of the F&B options available in the basement, as well as at the first two levels of the building. Hidden in a corner within the basement is Subarashii Shokudo; a quick service Japanese restaurant that serves up Donburi that features various options of proteins — think Donburi featuring cooked meats such as the Spicy Vinegar Grilled Chicken Donburi, Grilled Saba Donburi and Unatama Donburi. Being one of the few eateries located within the basement of Republic Plaza that has a dine-in area, Subarashii Shokudo still serves up their food in disposable wares however. Operating as a quick service eatery, patrons would order at the counter and receive a buzzer that would beep upon the order being ready for collection; patrons are also expected to clear their tables and dispose the trash in the bins provided.

Having settled at Subrashii Shokudo after being unable to decide on what to have for lunch, we made a random order for the Grilled Pork Belly Donburi. We did not have much expectations on what would be served considering how the illustrations on the menu did look pretty pedestrian — we were actually pretty surprised by its actual presentation that seems more than appealing however. The Grilled Pork Belly Donburi is observed to come with quite a generous portion of grilled pork belly, salad greens and half-boiled egg all atop a bed of rice which had been drizzled with teriyaki sauce for flavour as well. Going straight for the grilled pork belly, we were surprised with how it tasted — the grilled pork belly here is sliced in thickly the way we would like it to be; having been grilled before serving, the pork belly provides a really firm yet juicy bite. No doubt that there would be some effort required in chewing, but we really liked how the gelatinous fat provides a very good chew — all that with cracked peppercorn for a slight crunch and slight peppery kick than tingles the tastebuds. The short-grain rice beneath was well drenched in sufficient teriyaki sauce for a bit of moisture and good flavour — yet another detail that they have nailed, while the accompanying salad greens did come with some Goma dressing (i.e. Japanese Sesame Salad Dressing) on the side — provides a refreshing crunch that is a respite to all that meat and carbs that are going on in here. Overall, a simple, yet thoughtful offering that really shows a lot of attention to detail that they have placed into serving up whatever they have to offer.

Subarashii Shokudo is that sort of eatery that one would have been easily overlooked and with good reason — it being tucked in a corner that leads to nowhere else within the basement level, and how they seek to serve up rather simple and conventional fare that somehow pales in comparison against the many other eateries within the Central Business District. Stepping in and giving them a try proves a different story; as simple or pedestrian that their fare may seem to be, Subarashii Shokudo does put in a lot of heart and pride in what they have to serve — there are a lot of attention paid into the details in the dishes that they serve up, and this is certainly something that is worth commending. We would most certainly find ourselves coming back to Subarashii Shokudo again another time for lunch; would be most interested to try the other item that they have to offer.

Have visited quite a number of Minor Food Singapore’s new dining concepts of the late including that of Siam Smith at Palais Renaissance as well as Mamma Mia Trattoria E Caffè at Suntec City — the same group is also behind other known establishments such as Go-Ang Pratunam Chicken Rice, Josh’s Grill, Poulet and Sanook Kitchen just to name a few. GyoGyo is the latest concept; situated at Funan and replacing the former premises of Yu Kee Specialties there, GyoGyo specialises in Japanese grilled fish — the menu revolves around offerings with Japanese Grilled Fish Sets as their main focus. The Japanese Grilled Fish Sets are available in Saikyoyaki, Teriyaki, Mayoyaki, Shioyaki and Nitsuke styles, whilst those who wish to have something apart from fish can look into the Teppan Spaghetti and Donburi sections of the menu. There is also a section on the menu that is dedicated to Other Grills & Tempura — patrons can either opt for these as a communal plate for sharing, or add-on a Japanese Rice Set to make it a main; sides and desserts are also available here. Only non-alcoholic beverages are being served up here at GyoGyo — think options such as canned drinks, bottled water and Japanese Tea as some of the options being available here.

Since GyoGyo is all about Japanese grilled fish, we thought it would be good to go for one of the items on the Japanese Grilled Fish Set menu. We found ourselves going for the Grilled Mero Set that is being listed on the Saikyoyaki section of the menu. It is also worth noting that each Japanese Grilled Fish Set also includes Japanese Steamed Rice, Miso Soup, Vegetables of the Day and Pickles. The slab of cod fish that was being served to us look beautiful with the charred edges from the grilling; also does come with skin-on — a plus point for those who will appreciate it. First taste of the grilled fish itself and we really liked the flavours of the fish here — it’s naturally sweet, soft and flaky, though we did wish that the fish did retain a little bit more moisture after all that grilling as we found it a wee bit on the dry side. The skin itself was gelatinous; also sweet, yet providing a slight savoury and smoky note that was rather appealing. The only qualm we have had with the fish was that it was a little bit bony — no doubt these were tiny ones; which wasn’t too hazardous but it is still something which we would prefer not to deal with. The Vegetable of the Day that was served together with our order of the Grilled Mero Set is simple stir-fry of greens, mushrooms and root vegetables; the gravy does give a good savoury note, though we found it to be otherwise decent and nothing too much to shout about — the same would also go with the rice and the accompanying miso soup as well.

Felt that GyoGyo was an establishment that is set up primarily to serve the masses — something which Minor Food Singapore probably does best; a typical shopping mall eatery with interior decorations that can be said as being on the more generic side, whilst serving up a good variety of dishes which the concept focuses on, yet having other dishes that are slightly more irrelevant to capture the wider audience should they prefer something more “mainstream”. GyoGyo isn’t that spot to go if one is looking for something more exquisite — yes, no doubt they do offer a good variety of fish, but being a commercial establishment in its nature their focus is purely on the concept and not the produce they use, whilst the execution is decent at best — a slight mismatch considering the high price point of some of the dishes considering its focus on fish. A spot that is meant to serve the general public and perhaps, bring the idea of Japanese grilled fish to the masses, GyoGyo would probably work for most as a casual dining option available within the mall.

Huggs Coffee has been on a roll on its plan of expansion recently; ever since the opening of their outlet at Thomson Plaza, they have since opened several other new outlets such as the ones at i12 Katong, JEM, Lazada One and more; their latest outlet being the one located at Clarke Quay Central. Whilst this new outlet still serves very much the same items as what their other outlets are serving up and also includes a display freezer at the counter to display the flavours of gelato from Denzy Gelato available, the Clarke Quay Central outlet marks the very first time that Huggs Coffee is serving up hot food in its cafes. Available in the menu at their Clarke Quay Central outlet is a whole line-up of “Mains” — this section of the menu features the various Donburi, Poke and side dishes offered in collaboration with a brand named “Karubi”. For those patrons who wish to opt for another form of carbs for their Donburi, an option of Salad Mix or Zawo Soba is also available at $1 extra.

Given how it was being mentioned as a signature item on the menu, there was no giving the Signature Truffle Wagyu Donburi a miss here. Priced at $18.90, the Signature Truffle Wagyu Donburi features the same elements that comes with the Original Wagyu which includes items like Australian Grain-Fed Wagyu Beef, Onsen Egg, Housemade Beef Shoyu Glaze, Shibazuke and Japonica Rice — the only other addition exclusive to the Signature Truffle Wagyu Donburi would be the Housemade Signature Black Truffle Concoction which can be said as a truffle-infused mayonnaise. Digging into the Signature Truffle Wagyu Donburi and we were immediately impressed; really liked that Australian Grain-Fed Wagyu Beef which came with the Housemade Beef Shoyu Glaze; the glaze adding a hint of sweetness to that Wagyu Beef that was savoury without any hint of gaminess that seems to have been blowtorched for a smoky note. The chunks of Wagyu Beef were also bite-sized; coming in a generous portion, the beef was also tender and does not require much effort to chew — very well-executed in its own. Given how the chunks of Wagyu beef were sitting above the bed of rice, the Housemade Beef Shoyu Glaze also lends it sweet-savoury note to the fluffy and suitably sticky Japonica Rice as well; a joy to polish up given how it is pretty easy to have. The Housemade Signature Black Truffle Concoction attempts to gel the carbs and the meat with its creaminess that is infused with a hint of truffle that isn’t particularly overwhelming, but constantly runs at the back of tongue to remind us of its existence; the sous-vide egg, with its runny egg yolk, also provides a silky texture to everything else in the bowl when mixed together with the various elements. The inclusion of Shibazuke was a thoughtful touch; these pickles help add a crunch and a refreshing tang that resets the taste buds when all of the meat, sauce and carbs get a little overwhelming — provides for a good break in between all of that which is happening in the bowl. Overall, a Donburi that is especially well-executed and delivers in terms of flavours and textures at a suitable price point.

Huggs Coffee has really gone a long way from its days as a coffee kiosk serving up simple bakes and ready-to-eat food that just needs to be heated up using an oven; not only do they seem big on collaborating with other local brands, they do seem to also found themselves dabbling into new territories such as having a proper hot kitchen to dish out actual hot food for those looking for something substantial enough as a meal on its own. Karubi seems to be off a very good start; their offerings do seem comparable to the same of other establishments that are known for serving Donburi in similar styles — something which we found to be fairly impressive. We do wish that they would be able to keep up to such standards in the long run; the Donburi is something which we would most certainly think about having if wanting to settle for a convenient, yet hearty and delicious meal in the area!