Japanese food GEMS

Japanese food GEMS

Featuring Nunsaram Korean Dessert Cafe (Orchard Central), Menya Kokoro (Suntec City), Yakitori Yatagarasu, Patbingsoo Korean Dining House (Northpoint City), Gaijin Japanese Soul Food, Takeshi Noodle Bar
eggeatsbread .
eggeatsbread .

The ๐๐ฎ๐ซ๐ง๐ญ ๐Œ๐ข๐ฌ๐จ ๐ˆ๐›๐ž๐ซ๐ข๐œ๐จ ๐“๐จ๐ง๐ค๐จ๐ญ๐ฌ๐ฎ ๐‘๐š๐ฆ๐ž๐ง ($15.90) was a simple dish executed brilliantly! The tonkotsu broth was no doubt the star of the dish for me. I usually find ramen broths to be too cloying or salty, but this was very smooth and palatable, and pleasantly rich.

However, pork wasnโ€™t as tender as I hoped, but the flavour was good, slightly fatty and had a good balance of char and sweetness. Also, I picked the โ€˜firmโ€™ noodles, but they tasted a bit floury ๐Ÿ˜•.

But seriously, the deep, deliciously flavourful broth really sets itself apart from other places.

The ๐’๐ž๐š๐Ÿ๐จ๐จ๐ ๐Œ๐š๐ฅ๐š ๐‘๐š๐ฆ๐ž๐ง ($21.90) is exactly what it claims to be. If you like mala, you will LOVE this.
The mala spice immediately hits you at first sip, with the numbing effect kicking in after a few spoonfuls.
But what is really commendable about this dish is the freshness of the seafood. Nice and firm prawns, sizeable mussels, and delicious plump scallops ๐Ÿ˜‹.

A must try dish, if itโ€™s on the menu when you go, would definitely be the ๐˜€๐˜๐—ฒ๐˜„๐—ฒ๐—ฑ ๐—ฐ๐—น๐—ฎ๐—บ๐˜€. The fresh clams are stewed in a sake broth and itโ€™s absolutely divine ๐Ÿ˜ญ

10/10, really.

Plus for their skewers they use good quality ingredients and meats, and donโ€™t even need to rely on sauces because the meat itself is so perfectly done ๐Ÿ˜ซ

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No joke, Yakitori Yatagarasu is probably the best Japanese restaurant in SG that Iโ€™ve been to. An unassuming restaurant from the outside, but the food, experience and ambience were nothing short of incredible.

We all got a the ๐’๐ญ๐š๐ซ๐ญ๐ž๐ซ ๐’๐ž๐ญ ($๐Ÿ๐Ÿ—) each!
[๐˜ค๐˜ฐ๐˜ฎ๐˜ฆ๐˜ด ๐˜ธ๐˜ช๐˜ต๐˜ฉ 6 ๐˜ด๐˜ฌ๐˜ฆ๐˜ธ๐˜ฆ๐˜ณ๐˜ด ๐˜ฐ๐˜ง ๐˜ต๐˜ฉ๐˜ฆ ๐˜ค๐˜ฉ๐˜ฆ๐˜งโ€™๐˜ด ๐˜ค๐˜ฉ๐˜ฐ๐˜ช๐˜ค๐˜ฆ, ๐˜ข๐˜ญ๐˜ฐ๐˜ฏ๐˜จ ๐˜ธ๐˜ช๐˜ต๐˜ฉ ๐˜บ๐˜ฐ๐˜ถ๐˜ณ ๐˜ค๐˜ฉ๐˜ฐ๐˜ช๐˜ค๐˜ฆ ๐˜ฐ๐˜ง ๐˜ข ๐˜ด๐˜ข๐˜ญ๐˜ข๐˜ฅ ๐˜ข๐˜ฏ๐˜ฅ ๐˜ข๐˜ฏ ๐˜ข๐˜ญ๐˜ค๐˜ฐ๐˜ฉ๐˜ฐ๐˜ญ๐˜ช๐˜ค ๐˜ฅ๐˜ณ๐˜ช๐˜ฏ๐˜ฌ]
The skewer possibilities can get a little wild, including ๐—ฐ๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป ๐—ต๐—ฒ๐—ฎ๐—ฟ๐˜, ๐—น๐—ถ๐˜ƒ๐—ฒ๐—ฟ and ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ ๐˜„๐—ฟ๐—ฎ๐—ฝ๐—ฝ๐—ฒ๐—ฑ ๐—ถ๐—ป ๐—ฝ๐—ผ๐—ฟ๐—ธ ๐—ฏ๐—ฒ๐—น๐—น๐˜†. You can opt to not get any innards, but even the โ€˜weirdโ€™ ones were still pretty enjoyable! The ๐˜€๐—ฎ๐—น๐—ฎ๐—ฑ was strangely a highlight for me HAHA it was surprisingly so delicious, the mystery sauce added really went a long way.

You could also get ala carte skewers instead, and we chose to order some on top of the set! The ๐—ฑ๐˜‚๐—บ๐—ฝ๐—น๐—ถ๐—ป๐—ด ๐˜€๐—ธ๐—ฒ๐˜„๐—ฒ๐—ฟ was so good, and I LOVED the ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฟ๐—ถ๐—ฐ๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐˜๐—ต๐—ฒ ๐—ณ๐—ฟ๐—ถ๐—ฒ๐—ฑ ๐—ป๐—ผ๐—ผ๐—ฑ๐—น๐—ฒ๐˜€ ๐˜€๐—ธ๐—ฒ๐˜„๐—ฒ๐—ฟ๐˜€, both as interesting and delicious as they sound, wrapped in a thin pork layer.

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Their noodles are springy and chewy, almost as thick as udon noodles. As you mix the ingredients in, the sous vide egg combines into the creamy sauce coating the noodles and the ingredients, and itโ€™s heavenly

Their popular flavour, ๐‚๐ก๐š๐ฌ๐ก๐ฎ ๐“๐จ๐ค๐ฒ๐จ ๐Œ๐š๐ณ๐ž๐ฌ๐จ๐›๐š($๐Ÿ๐Ÿ.๐Ÿ–๐ŸŽ), along with the ๐๐ž๐ž๐Ÿ ๐Œ๐š๐ณ๐ž๐ฌ๐จ๐›๐š ($๐Ÿ๐Ÿ’.๐Ÿ–๐ŸŽ), come with spring onions, chives, nori and a sous vide egg. The meat is decent, but I much preferred the chashu!

Btw I took their โ€œless soba more vegetablesโ€ option which is actually still rly substantial and they give different vegetables, not just more!

They also recommend mixing in vinegar sauce to your noodles, which I think really works and balances out the creaminess, but if you donโ€™t like vinegar give that a pass. At the end, it gets EVEN BETTER ๐Ÿ˜ญ as you can call for a complimentary tiny bowl of rice to soak up all that extra sauce ๐Ÿ˜ฉ๐Ÿ˜ฉ

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The newest addition to their menu is the ๐”๐ง๐š๐ ๐ข ๐Œ๐š๐ณ๐ž๐ฌ๐จ๐›๐š ($๐Ÿ๐Ÿ”.๐Ÿ–๐ŸŽ), which I ordered! The noodles in this were much thinner than their other bowls, that I think worked really well with the umami of the dish. The addition of sweet tamago was interesting, but felt a bit out of place as the sharp sweetness didnโ€™t really suit the dish.

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๐„๐ฎ๐ฅ๐ฃ๐ข๐ซ๐จ ๐๐ข๐ง๐ ๐ฌ๐จ๐จ ($๐Ÿ๐Ÿ‘.๐Ÿ—๐ŸŽ)
It came topped with a measly 5 pieces of two different cheesecakes (that we didnโ€™t even realise were different LOL), but a decent amount of strawberries. A liberal amount of strawberry sauce was drizzled atop, and within the layers of ice, but it likened an artificial strawberry syrup that added a sickly sweet element to the bingsoo. On the other hand, the other lighter strawberry condensed milk that we poured was delicious and much more enjoyable!

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๐ˆ๐ง๐ฃ๐ž๐จ๐ฅ๐ฆ๐ข ๐๐ข๐ง๐ ๐ฌ๐ฎ (๐‹๐š๐ซ๐ ๐ž - $๐Ÿ๐Ÿ‘.๐Ÿ—๐ŸŽ)
I think Nunsaram does their shaved ice well, itโ€™s milkier and has more substance than other places, which would explain the satiating feeling as you dug into it. However, it wasnโ€™t compensated with enough toppings, as seen by the naked spots of the sparse soybean powder. They did serve a generous portion of delicious tiny bits of mochi, and there was somewhat of a second layer of power, but I found myself digging spoonfuls of plain ice shavings pretty often.

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This inconspicuous Japanese restaurant tucked away in the less frequented King Albert Park mall proved to be a hidden gem!

If you were to just get one thing from here, the ๐˜๐š๐ค๐ข๐ง๐ข๐ค๐ฎ ๐ƒ๐จ๐ง ($๐Ÿ๐Ÿ’) is a must-try. The thin slices of Angus beef were perfectly tender and juicy as they absorbed the delicious yakiniku sauce ๐Ÿคค. The meat was accompanied by caramelised onions that brought a touch of sweetness, suitably finished off with a gooey onsen egg ๐Ÿ˜ฉ. I also really love the rice they used, it was plump and soft, good quality Japanese rice. Every grain was substantially coated in the sauce, ensuring that you wonโ€™t end up with plain olโ€™ white rice at the end of your meal.

The ๐Š๐š๐ญ๐ฌ๐ฎ ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐ƒ๐จ๐ง ($๐Ÿ๐Ÿ“) came with a generous portion of plump slices of meat. I loved that the katsu wasnโ€™t greasy, it had a light feel and was not dry in the slightest! With the addition of butter in their curry, it weighed heavily on the sweet and creamy side, absent of any spicy kick. The egg was a nice touch, but I think that the curry still lacked a depth in flavour ๐Ÿ˜”. However, the quality of the meat does help save the dish from the bog-standard.

Fried with less oil, the batter of their tempura is light and still super crispy, removing itself from the oily and greasy feeling youโ€™d usually associate with tempura. The ๐„๐›๐ข ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐ƒ๐จ๐ง ($๐Ÿ๐Ÿ’) did just that, with the delicious vegetable and ebi prawn encased in the light crispy batter.

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i only talk about food follow my insta @eggeatsbread for more food reviews!! ๐Ÿฅฐ

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