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Featured In 1 Guide
Hitsumabushi ($9.80) Did you say $9.80 for Hitsumabushi?!? With the opening of @UnaUna.SG a unagi specialty restaurant, get to polish off these charcoal-grilled unagi Hitsumabushi from just $9.80~ That’s value-for-money, though you might want to upsize to their Regular ($14.80) or Double ($19.80) for more Unagi.
Cassie
2d
Regular Hitsumabushi Giving the other unagi specialty restaurants a run for their money, Una Una’s Regular Hitsumabushi ($14.80) was pretty darn satisfying especially due to the fact that I didn’t have to compete with a snaking queue. Surprisingly good, the eel did not have any fishy odor and was quite plump. Fairly smoky, the best part of the charcoal-grilled unagi was the soft interior as some tend to dry out while trying to achieve the glisteningly crisp exterior in my opinion - so their rendition had both. As for the array of condiments, namely spring onions, wasabi, nori and dashi; they were pretty standard. Though my main qualms were that the dashi that lacked oomph and the slightly sweeter tare could be made more savoury. Nevertheless, it was a steal for the portion!
Vanessa
3d
| 🍱 Cheap Tasty Unagi Hitsumabushi !... ~ · Unagi Hitsumabushi Double Serving - $19.80 · Freshly grilled unagi served in a rice bowl, comes with dashi and some typical garnish & condiments. The meat is flavourful, especially after adding unagi sauce, but the pickles, dashi and rice can do better. Enjoy the first portion of the hitsumabushi with its original flavours, before mixing the second portion with seaweed & spring onions. Lastly is to add in dashi to wash down all the flavours. May not be the best in the market but definitely coming back for its high CP value · Una Una @unauna.sg
Jaden
1w
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Salmon Golden [$14.80] Apart from the signatures - Truffle Shio and Porcini Shoyu, Men House Yamamoto has a range of salmon based bowls - Salmon Golden, Salmon Red and a soon to come Salmon Snow. All of them are at the same price of $14.80. This salmon ginger broth somehow tasted really familiar but we weren’t able to exactly pinpoint. It came with a small slice of salmon on top of the usual cha shu. While the salmon was a little dry, its flavour was pretty distinct in the broth. That said, we preferred the Porcini Shoyu much more for its depth of well-balanced flavours. Men House Yamamoto’s new to Raffles City Shopping Centre and it seems like they are gradually rolling out their full menu. They even have a vegetarian Avocado Ramen ($14.80) that will be available soon! 📍Men House Yamamoto Raffles City Shopping Centre B1-44C
Wei Zhi
23h
Porcini Shoyu [$14.80] A new ramen spot by the same people from Konjiki Hototogisu! The two signature bowls are the Truffle Shio ($14.80) and this Porcini Shoyu. We got the latter that came with oyster paste, sauté porcini and button mushrooms, lemon and a slice of cha shu in a shoyu broth. Cha shu was a little tough and dry, but we liked how the rest of the bowl came together. Tip from the waiter is to try the original broth before the mushrooms then with the oyster paste - this allows you to get a good taste of the distinct flavours before mixing everything in. Noodles had a good bite, though I would appreciate a bigger portion of mushrooms. Not sure of their official operating hours yet, though dinner was available from 5.30pm while we were there last weekend during the first few days of their opening. 📍Men House Yamamoto Raffles City Shopping Centre B1-44C
Wei Zhi
1w
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Esora Welcomes Autumn With An Astounding New Menu. M E D I A T A S T I N G “YES, YES, YES" is only answer when an invitation to Esora comes your way (thank you Annette!). When I entered the restaurant, it was apparent Autumn had arrived with beauty and grace in their beautiful space. Framed by the updated floral centrepiece behind the open kitchen, Chef-owner Koizumi and his team worked quietly, as though in deep reverence of the fine ingredients they handle. Our menu, curated by Chef himself, comprised of lunch and dinner items. We also got to try the tea-pairing as well. A few people had told me it elevates the dining experience - they‘re right. The five teas, of which only one was served hot, complemented the dishes very well, adding new flavour dimensions of floral, smoky, milky and vanilla-sweetened, to each deliciousness. We began with Chef Koizumi's special dashi, an opener-of-appetite made of two kinds of kombu and a touch of yuzu. An airy-light monaka wafer sandwiching foie gras terrine, Japanese persimmon and a myoga salad was next. Then came the inevitably-breathtaking Esora Hassun, a tableau on a tray with the splendour of the season captured in six edibles nestled in fall’s vivid foliage. We enjoyed them in the recommended sequence, starting with the barracuda sushi in nori wrap and ending with the Shiitake mushroom flan adorned in abalone before cleansing our palate with a Japanese gooseberry. Chef’s wife Maasa arrived at this point, bearing a pot with a stunningly presented pigeon prepared in two ways, and plated with lime kosho. The closing carb of hairy crab donabe was exceptional - so comforting and sweet with plenty of shredded crab meat. For dessert, we had a pretty pear sorbet that reminded Annette of her favourite Solero popsicle. After that was the magnificent wasanbon caramel ice-cream served with housemade kuromitso and an avalanche of finely grated Tokushima white truffle. It was ambrosial! Autumn’s petit fours tasted as lovely as summer’s (the melon ice-cream mochi was for me, the best of the lot).
Veronica
1w
Ohmi Wagyu (included in 6 course lunch menu at $138++) This tasted as good as it looked - fat, buttery, and fragrant. The whole slab of juicy wagyu sits atop white maitake puree which has a more mellow taste, and crowned with whole black maitake which is stronger in earthiness. 🔸 The wagyu, and the entire meal, was so good, that I immediately booked my dinner slot. And my dinner is finally happening this Saturday.. Can't wait!
Justin
1w
Hassun (part of lunch/dinner omakase at $138++/$268++). Make your reservations early for two reasons - first, they get booked out 2 months in advance for popular slots; and second, I'm certain they'll get their Michelin star in less than two weeks time, so it'll be harder to get a seat here after the award ceremony. 🔸 Every course was good, very good. Mrs @esora.koizumi asked me what's my favourite, and if I must pick one, I'll say it's the Hassun, which represents the current season in a kaiseki meal. And pictured here are all the little dishes presented to me in Esora's expression of summer. 🔸 I've already decided that I'll come here every change of season. It's easily the best restaurant I've been to this year. 🔸 #hassun #finediningsg #finedininglovers #esora #foodphotography #fujifilm #burpple #kappo #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #晩ごはん #夕ご飯 #和食 #omakase #sashimi #japfoodsg #seafood #sgrestaurant
Justin
4w
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MAN MAN UNAGI x TEPPEI Had this pretty good Kaisen X Hitsumabushi don from the new Man Man Unagi restaurant in Clarke Quay Central. At $32.50, it doesn't come cheap, but, quantity of the food justifies the price. Although I was quite disheartened to see that the Unagi was frozen, they did prepare it well, and it was crisp on the outside and moist and tender inside. They have both the original and spicy unagi sauce (I went for spicy, although the original is sweeter). I did expect the unagi to be fresh though :(, and see it cut live - was really quite a bummer. As for the sashimi, it was of a nice, fresh, and had a good mix but unfortunately, was rather tasteless. They could've done a better job with the marinade. The combo of Kaisendon and Hitsumabushi is rather unusual I must say, but it (kind of) works I guess? Overall, the food could've been better in terms of quality, their quantity hits the right spot. It's still extremely satisfying to eat here though, a good meal! Come to Man Man to fulfil your unagi cravings! Rating: 4/5
Nicholas
9w
Man Oh Man Man Man Unagi have just opened their newest outpost at Clarke Quay Central today, and they’ve roped Tendon Kohaku in as the other half of the tag team duo. Oddly enough, instead of offering an outlet exclusive special like tempura with their signature charcoal grilled unagi (eel), they’ve paired with Teppei to offer grilled eel with sashimi of all things. Weird innit? The Kaisen x Hitsumabushi ($32.50++) is the end product of that collab. The sashimi was...barely passable. The unagi was undoubtedly umami and sufficiently smoky from the charcoal grilling, but I’m starting to get the feeling that some people may have grossly overhyped how good it was. However, transforming a portion of the eel & rice into an ochazuke soup with rice by pouring the broth provided on the side was rather revolutionary.As a matter of fact, I found myself being impressed by the light but sapid broth ably accentuating the sweet & savory flavors of the unagi. The portions are pretty hefty and can surely satisfy a big eater, but I find it difficult to convince myself to make a return trip to Man Man for this. With that said, even on opening night, Man Man’s service crew were impeccable, so I’d expect them to have minimal issues with their service in the future.
Russell
9w
Unagi X Chirashi The best do both worlds!! Unagi was great as usual, however felt that the chirashi could be better
Clarissa
10w
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Signature House Noodle — Sliced Wagyu Beef with Truffle Iberico Tonkotsu Opened recently within Hotel Soloha, Takeshi Noodle Bar is a new ramen establishment that serves up fusion ramen. Allowing patrons to customise their ramen according to their preferences, Takeshi Noodle Bar offers several types of noodles with their Ramen (i.e. Japanese Ramen noodles, Linguine or Angel Hair), whilst also allowing patrons to go for different levels of firmness of the noodles and various thickness of the broth. Going for the Japanese Ramen noodles for hard level of noodle firmness and a normal thickness of the broth, the ramen also features other elements such as Mizayaki A5 Wagyu Beef, Nori Seaweed, Kikuage, Hon Shimeiji, Ajiitsuke Tamango, Menma, Green Onion and a Truffle Tonkotsu broth. Taking a sip of the broth, the broth carries a light truffle aroma that perfumes the entire bowl; prominent but not overwhelming the creamy and aptly thick Tonkotsu broth that is not too cloying on its own. The slices of Wagyu Beef portioned was not something I would call generous; understandably so considering the grade of the beef for such a price tag but they were pretty tender without carrying any gaminess — a mix of lean and fatty meat without needing much effort to chew and almost akin to that of Shabu-Shabu style beef. The remaining condiments help to provide more texture to the ramen; the Hon Shimeiji and Kikuage providing a bouncy bite, while the Menma adds a crunch — the Ajiitsuke Tamago coming with molten yolk that carries a savoury note from the marination. Whilst opting for hard firmness for the noodles, we found the noodles to be much on the soft side instead. A pretty decent bowl of ramen; all served it a pretty hip environment that would work well as a spot for dates or catch-ups for small groups.
Xing Wei
11w
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