Baller Times

Baller Times

For when you have spare cash to burn during special occasions ... or when you simply have too much money
Alicia Ho
Alicia Ho

Japanese Wagyu beef steak in truffle shoyu on rice with wobbly onsen egg, topped with shaved truffles. Mmm, luxurious treat indeed 😋 ⁣⁣⁣⁣

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Missing the bread basket here, though it’s never a good idea to finish the bread as these carbs takes up too much space for the upcoming dishes 😶

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My first time tasting sperm sac, I was a little hesitant to take a bite initially, but I'm glad I did. I was baffled at how the chef managed to fry it till it's a crispy golden brown on the outside, yet kept the sperm sac so magically creamy and soft, almost like melted cheese. A word of caution though, when you bite into this because it was piping hot! Mmm, definitely a yes for me. ⁣⁣⁣⁣

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Paid Ippoh a visit over the festive season for their lunch set and I like the fact that every piece was individually fried, allowing the chef to control the various elements. The tempuras here are done Osaka style, which was what earned this tempura specialist their popularity throughout Japan. The pacing though, felt a little rushed to me as the chef was constantly monitoring me to gauge when to cook the next piece, a necessary measure, i understand, but a little intimidating with the constant gaze. Their lunch sets are pretty pocket friendly given the quality of their ingredients! I got the Ume set, which comprises of:⁣

1. Assorted Appetizer (Trio of Chef's Special)⁣
2. 11 Pieces of Tempura (2 Prawns, 3 Seafood, 4 Vegetables, Shrimp Toast, Sea Urchin Tempura with Caviar)⁣
3. Kakiage (Served with Rice or Cold Somen Noodles)⁣
4. Ice Cream⁣

My condiments consist of a slice of lemon, salt, a bowl of dashi and grated radish, with the chef recommending which to pair with after he is done frying and place it in front of you. Albeit a couple of hit and misses, the meal was overall good.

Another noteworthy mention is the Tempura Shrimp Toast, which was utterly crispy with that golden brown colour and a thin layer of oil glistening away. The bite resembles the texture of fish cake and was definitely umami filled! Add on these dishes in your meal if they are not included in your set! ⁣⁣⁣

Some tempuras were spectacular, like the Sea Urchin Tempura with Caviar. Boy, the ingredients alone were enough to sweep me off my feet. Luxury at its best, the uni and scoop of caviar were laid beautifully atop the seaweed tempura. The crispy and savoury tempura paired beautifully with the sweet and oceanic flavours given off by the seafood. ⁣⁣⁣

And of course, not forgetting the signature dish here - unlimited scoops of ikura until you say stop ✋🏼 what a way to end the meal really, sheer joy and ecstasy from what seemed to be a really small bowl of rice but gets you incredibly full thereafter. This meal is forever etched in my memory, partly because of the food, but mostly because of the surprise/news I received thereafter 💕


After the appetisers and sashimi came the charcoal grilled items. The first to arrive was the Eggplant with Starchy Sauce⁣. A simple dish yet so elegant, perfect way to start the meal going.

Salmon Belly marinated with mentai sauce⁣ was delicious! You can’t go wrong with that! Soft, easily picked apart salmon coupled with the sauce makes this dish all the more tantalising

Yuzu seems to be the new truffle, with plenty of restaurants infusing this element into their dish in recent times. Not that I’m complaining, I do welcome the citrusy taste but I felt this pairing with maitake mushroom was a bit mediocre, with nothing to shout about. The rest of the charcoal grilled items was a joy to devour though!

The 4th item from the Charcoal Grilled items, this King Crab with Vinegar and Sudachi Lime⁣ was really tasty! Despite being grilled over the flames, it did not lose too much moisture and remained soft and tender, and easily pulled apart from its shell. Not a fan of vinegar but the pairing did bring out the oceanic flavours of the crustacean with the lime adding a citrus element to the entire dish.

The last of the charcoal grilled items, this Omi Wagyu Beef H Bone with Red Wine Sauce⁣ was tender and of the right done-ness. Being a picky beef eater, I do like the texture of the beef though I would have prefer a stronger intensity for the sauce to bring out its full flavour.

Foodie with a habit of leaving food behind. Instagram :

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