Showing places for "Japanese Tanglin"

Burpple Set ($32.90++) You don’t get 1 for 1 savings here but warranted given the quality of fuss free Japanese fare Kei Kaisendon offers. I was happy to get a valuable meal of 2 dons, chicken yakitoris, clam miso soup, salad and japanese green tea with my Burpplebeyond redemption. The Chirashi like mix in the signature Kei Kaisendon had enough chunky sashimi to keep me happy and the Unagi fish is one of the better ones you’d find even for the usual price you are paying. P.s: yes that is a fried egg looking item you spy on the Unagi Don for the mother who is adverse to soft boil/ onsen eggs, thank you to the staff making this to accede to the dowager’s request.

Kei Kaisendon (Tanglin Mall) New outlet at Tanglin Mall

Omakase Don($35)😱 Pricey Don but at least you get to taste fresh cut fishes that you don't heard of everyday. An interesting place to taste these delicate luxurious fishes at a more affordable price than those high end restaurants. The Don here consists of - Kaiwari(Whitefin trevally) - Isaki(Chicken Grunt) - Shima-Aji(White trevally/Striped Jack) - Madai(Japanese Sea Bream) - Sakura Masu(Cherry Sea Trout) - Ikura(Salmon Roe) - Ika(Cuttlefish)? Should be 😅 Check out @goodvibes_intl daily for Katte Don day where you can mix and match your own sashimi to pair with your rice. . 🚩Araya Shouten, 163 Tanglin Mall, B1-115, Singapore 247933 . . . #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #Japanesefood #oishii #kattedon #omakasedon #donburi #sashimi #arayashouten #goodvibeintl #美味しい #刺身 #goodvibesintl #madai #shimaaji #kaiwari #isaki

Chou a la crème Of course, their signature Chou a la crème ($5.80 each) is a must-order! I was in love since the very first time I had their cream puff at the previous spot along Telok Ayer Street. The crunchy nougatine studded with the pastry cream was really the best part - the fun contrasting textures and the sweet nutty flavour. The thin, kinda biscuit-like, crispy exterior and creamy smooth cream complete with specks of vanilla bean were also chef’s kisses.

Peach Tart Ughh take my money!  Though I was there primarily for their ‘Buy 3 get 1 free’ Choux promotion last week, Pantler's seasonal Peach Tart ($12.90) got my whole attention. And it was so freaking good, I practically inhaled it. Felt super lucky as I got the last one on display, the juicy doughnut peach tasted so fresh and sweet. The vanilla custard?/ pastry cream? hidden in the center of the fruit was so yummy. The light Chantilly cream at the very top was a lovely touch too and added that delicate milky fragrance to the handmade crust.

Pastries I understand that most people would come here for their cakes, but they also offer plenty of pastries here as well; which I can take away. It is actually very hard to choose considering there’s many options available on display. I gotten their popular Chou a la crème, spiced fruit pound cake slice and matcha doughnut. Their chou a la crème is a light and crispy chou pastry, filled with pastry cream. Pound cake slice and doughnut available in few flavours.

Sakura Lunch Menu $150 Chawanmushi Nigiri (Chutoro, Tai, Biwamasu, Tairagai, Anago, Tamago) Mini Don with Uni, Kegani & Ikura Miso Soup with Junsai Fruit Moriawase (Melon, Peach, Grape, Raspberry, Blueberry)

amazing food and service the sushi were all really fresh and i absolutely loved the unagi. it was cooked just nice and flavourful 💯 the service is amazing and the chef was nice as well

Omakase Omakase lunch at Tomidou was great intimate dining experience. Chef Akira created the sushi from fresh ingredients like pieces of art. Every single piece was so fresh and unique in flavours and textures. Of the many sushi, I loved the bluefin tuna which melt in the mouth, the mackerel which exploded with multiple flavours, the long-spiked sea urchin which reminded of the sea, and the shijimi clam miso soup which was so comforting and good for the liver.

Wagyu Beef with Rice and Pickles How to describe heaven in my mouth? This piece of wagyu beef was so beautifully marbled and fatty. The puddle of beef juice leaking from those four tiny rectangles was a clear indication of how juicy that meat was. And so tender, not the melt in your mouth type but with just enough springy bite so that I could appreciate its wondrous texture and feel the juices erupting onto my tongue. The meat was simply topped with some bonito flakes, okra and pickled cucumber. It was accompanied by some Japanese shortgrain rice which tasted pretty normal, pickles and miso soup. It was a filling end to the lunch omakase and I felt really satiated at the end of the meal.

Tasting Platter The mini lunch course ($120) was served omakase style, with no indication of what was going to be served on the menu. It started off with this extremely delicate-looking platter. A tiny cup of spinach topped with bonito. Deep fried white fish with a tart, vinegary sauce. The most adorable squat tiny salmon nigiri. And finally what I like to call miso soup in solid form: dashi jelly, homemade tofu topped with tobiko. This one was my favorite; the tofu had such a delicate, unique flavor and just-firm texture. Ah, such a nice way to whet the appetite and set the tone for the rest of the meal. Also the view of the skyline from the top floor of the Shangri-La is so beautiful, I couldn't stop staring with mouth agape. Thank you to my lovely dining partner for bringing me here! :) <3

Sitting pretty on the top floor of Shangri-La Hotel, Nami serves up noteworthy Japanese floor with a great view. A great dish for a special date and or occasion, their Wagyu Beef bowl ($75) comes with Japanese saga A4 wagyu sirloin, sea urchin from Toyosu market, Kyoto mushrooms, French truffles and Hokkaido ikura. Topped with an egg, this was fantastic. There was no underlying fishinesses and the beef was tender with great mouth feel. A great example of Japanese culinary luxury.

Lunch Menu $250 Sakizuke Hotate, Manganji, Amera Tomato, Kurage, Suizenjinori Wanmori Hamo Shinjo, Uguisuna, Yuzu Tsukuri Hata, Uni, Tako, Caviar Ikura Hashiyasume Age Ebi Imo, Ponzu Sunomono Yasai Salad Yakimono Nodoguro, Yuzu Takiawase Hasumushi Unagi, Wasabi, Ginan Gohan Wagyu, Kujonegi, Onsen Tamago Gohan, Miso Soup, Tsukemono Kashi Shine Muscat, Vanilla Ice Cream, Kuro Mitsu, Kinako

Back to @fatcowsg for their donburi, using @tripleplussg, deal one for one main. Feature : Miyazaki A4 Wagyu Sliced tender melt in the mouth wagyu, served with Japanese rice, caviar, foie gras, onsen egg, truffle oil. 💰$128++ 📍Fat Cow. 1 Orchard Boulevard, #01-01 Camden Medical Centre.

Miyazaki A4 Wagyu Premium Donburi Unapologetically sinful, Fat Cow’s Miyazaki A4 Wagyu Premium Donburi ($128) was real decadent. A large bowl of well-seasoned beef fat rice layered with slices of A5 Nagasaki wagyu topped with caviar, buttery foie gras, ikura, a runny onsen egg, and truffle shoyu - there was really quite a lot going on. Apart from the medley of heavy-tasting elements, the rice portion was also a little much. However, the fat-laced wagyu steak was indeed flawlessly grilled (perfect when dipped into the brilliantly yellow yolk). Done medium-rare, it was succulent and complementary to the heady truffle aroma. Not overly beefy, the thickness of the protein was just right for me as it felt substantial without being overwhelming. The alfalfa, on the side, was a great touch in cutting some of the richness. What’s more, I truly enjoyed the cubes of pan-fried foie gras (so tender and strangely, pleasantly sweet) and the briny pops of ikura. With the lunch set was also a lovely Chawanmushi topped with a flavourful layer of ankake as well as miso soup and not forgetting a scoop of ice cream for dessert.

Fat Cow Donburi Tried the highly raved fat cow donburi with melt in your mouth wagyu. Truffle shoyu enhanced the taste of the rice and the onsen egg was perfect.

Yuki omakase We had the Yuki Omakase ($200++) at lunch. Most pieces are excellent, especially the tuna appetiser, otoro, uni, and unagi. The rice dish is underwhelming. Very professional service. If we had the omakase with cooked dishes, maybe it would be more at par with other top sushi counters in Singapore.

Yuki omakase We had the Yuki Omakase ($200++) at lunch. Most pieces are excellent, especially the tuna appetiser, otoro, uni, and unagi. The rice dish is underwhelming. Very professional service. If we had the omakase with cooked dishes, maybe it would be more at par with other top sushi counters in Singapore

Yuki omakase We had the Yuki Omakase ($200++) at lunch. Most pieces are excellent, especially the tuna appetiser, otoro, uni, and unagi. The rice dish is underwhelming. Very professional service. If we had the omakase with cooked dishes, maybe it would be more at par with other top sushi counters in Singapore

Lunch Omakase The hidden doorway behind the huge painting unveils a 13-seater fine dining sushi-ya located in Conrad Singapore Orchard @conradsingaporeorchard. Inspired by the topography of the mountainous region of Kochi, Taiga Dining is designed for a rich and experiential dining experience. Location: Taiga Dining, 1 Cuscaden Rd, #01-03/04 Conrad Singapore Orchard, Singapore 249715

Taiga Dining, located at Conrad Singapore Orchard, a 13-seater culinary atelier that has been stylishly assembled to be reminiscent of Master Chef Taiga Kanekuni home prefecture of Kōchi. Diners can presides over each facet of taste, including flavour, texture and composition. Taiga Dining presents two omakase menu options for Lunch and two omakase menu options for Dinner. Kiri Ni Hoou ($150) and Ino Shika Cho ($250) are available for lunch; Ino Shika Cho ($250) and Hi To To Se ($350) are available for dinner. Feature : Shika Cho comprises of appetisers, nigiri sushi, miso soup, dessert and Chef Taiga’s signature seasonal dishes, auction-grade Uni Handroll. two types of premium seasonal sea urchin are topped on rice and cradled by A-grade jet black nori sheets. 💰$250++ 📍Taiga Dining #01-03/04 Conrad Singapore Orchard. 1 Cuscaden Road. Singapore 249715

Meet the Master Chef with over 20 years of experience in Edomae Sushi at Niigata & Tokyo! Opened in 2022, @taigadining is an intimate 13-seater sushi-ya helmed by Master Chef Taiga Kanekuni, the first establishment under his name. Set amidst an abstract mountain-scape design in the stylish dining room, Taiga Dining upholds its distinctive bold approach to traditional Edomae sushi. The fine seasonal omakase menu combines longstanding respect for heritage and tradition, with inspired innovation to showcase the finest ingredients! Featuring their Ino Shika Cho Omakase that’s available for both lunch & dinner! SIGNATURE APPETISERS 👉Chawanmushi w Caviar 👉Dashi w 🇯🇵 Fishcake NIGIRI SUSHI 👉Sea Bream 👉Amberjack 👉Chutoro 👉Tuna & Radish 👉Otoro 👉Blackthroat Seaperch 👉Squid 👉Kuruma Prawn 👉Auction-grade Uni Handroll (Bafun & Murasaki) 👉Uni Don 👉Miso Soup DESSERT 👉Hojicha Tiramisu All in all, we were most impressed with the quality of food we savoured, as well as the attentive + friendly service. I must say Chef Taiga’s nigiri sushi were a notch above the rest in the list of omakase restaurants I tried so far. In Chef Taiga’s signature auction-grade Uni Handroll, two types of premium seasonal sea urchin are generously topped on rice and cradled by A-grade jet black nori sheets. Seriously, DA BEST I ever had! Your date💕 will definitely be so impressed… For the complete Taiga experience, there’s a discerning sake list curated to pair perfectly with your omakase. Each one has been carefully selected by Taiga’s in-house Sake Sommelier to bring you on a sake adventure, off the beaten path. [Media Invite] 📍Taiga Dining Conrad Singapore Orchard 1 Cuscaden Rd 01-03/04, S249715 ☎️ +65 8031 4306 to reserve

Spicy Aburi Cha Shu Ramen Tanglin Mall has recently revamped their space and Hototogisu Ramen opened their latest outlet here offering their signature ramens. This time I’m trying another ramen selection from the menu, the spicy aburi cha shu ramen with sakura ebi broth. Presented with all the slices surrounding the ramen broth, this is one tasty bowl of ramen that not too spicy for me. Those cha shu really juicy and easy to bite. Egg is an addon to complete your meal.

Iberico Cha Shu Hamaguri Shio Truffle Ramen($20)😋🍜 A ramen that warms the soul and reconnect to nature.😌🌳 Soft slurpy noodles in a bowl of hearty and savoury soup made from Hamaguri clams, pork bone and Japanese broth. Comes with succulent cha shu, topped with housemade porcini duxelles and a drizzle of aromatic white truffle oil. Simple, clear, earthy, rich and tasty. Broth was great. Truffle was subtle but mushroom note was prominent. Thanks boss for the treat. . 🚩Hototogisu Ramen, 163 Tanglin Rd, 01-111 Tanglin Mall, Singapore 247933 . . . #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #burpplebeyond #sgfood #foodsg #eatmoresg #foodinsing #ramen #hototogisu #拉面 #oishii #美味しい #hototogisuramen #shioramen #truffleramen #Ibericochashuhamagurishiotruffleramen #金色不如帰

Mio Kaiseki 12-Course Menu $380 Shokuzenshu (Aperitif) So Jennie Hey Big Spender Oscietra Caviar Shadi Caviar, Shiro Ebi, Nori Baeri Caviar, Somen, Uni Sakizuke (Starter) Whet My Appetite Mozuku, Bafun Uni, Tenshi Ebi Suimono (Soup) Good Thing Tarabagani, Hokkaido Corn Mukozuke (Sashimi Course) Like A Virgin Hamachi, Hotate, Kinki Mushimono (Steamed Course) Sweet Child O’ Mine Kegani, Gazami Roe, Koshin Daikon Shiizakana (Side Dish) Rule Of Threes Akami, Chutoro, Otoro Big In Japan Maguro, Takuan, Goma, Shironegi Gohan (Rice Dish) Comfortably Numb Black Winter Truffle, Wild Mushroom, Shibazuke Tea Just The Way You Are Gobo, Chrysanthemum, Oba, Myoga, Mint, Ashitaba Fruit How Sweet It Is Tottori Nashi Pear, Muskmelon Mizumono (Dessert) Need A Little Taste Of Love Crème Caramel Little By Little Warabi Mochi, Genmaicha Bon Bon

Tenshin 👍🏻 ✅Course Meal {10} Course 8: Tempura Don. To finish up the Tenshin series, the last course of the meal! And as the saying goes, the best is saved for last 😉 Prawn kakiage tempura was served upon a bed of hot rice and atop of it, a glorious tempura egg 😍 (this has to be requested for) I really regret not capturing on video how perfectly the egg yolk oozed out when cut 😭 Mixing everything together, including some sweet sauce, and the don was heavenly 🤤 So good when eaten with the side pickles and red miso soup (I always prefer the rich taste of red miso over white miso) - 👵🏻 #burpple #throwback

Tenshin 👍🏻 ✅Course Meal {10} Course 7: Tempura Vegetables. These were the variety of vegetable produce served to us during our meal. In order - mushroom, pumpkin, shishito peppers, lotus, and asparagus. All of them were really simply and tasty and look at how beautiful that mushroom bouquet is 😍 - 👵🏻 #burpple #throwback

Tenshin 👍🏻 ✅Course Meal {10} Course 6: Tempura Fish. White fish was served to us two ways - one wrapped in shiso leaf and fried while the other was served on its own. Both were simple, fresh, and delicious. Personal preference of course, but I liked the shiso leaf-wrapped one 😋 - 👵🏻 #burpple #throwback