Tuesday, May 24, 2016

Ebi katsu season is back at Saboten

Yes, the ebi katsu from Saboten (#B2-02/03, 313 @ Somerset, 313 Orchard Road) has been back for a while now till the end of the month I think. The last time they had these didn't seem to be at this time of the year. This time round, I've found that based on the law of diminishing returns, my threshold for enjoying them should end at about two prawn cakes.

Sunday, May 22, 2016

Nanbantei Japanese Restaurant, Far East Plaza

This was our first time dinnering at Nanbantei (#05-132 Far East Plaza, 14 Scotts Road, tel : +65 6733 5666). The previous times which we had been here were for lunch. Those were a pretty long while back. This dinner almost didn't happen since we were wandering around Far East Plaza and we did not have reservations. Surprisingly, we managed to get a table from walk in. On a Friday night, no less. Little blessings in life not to take for granted.

Saturday, May 21, 2016

The Wagon, Tras Street

I couldn't find much information about these guys (55 Tras Street, tel : +65 6221 6369) apart from being owned by a Japanese food and beverage group AP Company Co who's also responsible for the collagen hotpot chain Tsukada Nojo. I ought to give that a go someday. The food here by their chef Makoto Deguchi can be described as French styled by Japanese with small plates that are presented on wagons. And hence they name of the restaurant. There's a bunch of items that can still be ordered from the menu though.

Thursday, May 19, 2016

Hitting another sweet spot at SweetSpot.

Notice the evolution of the pastrami/corned beef sandwiches from SweetSpot. It used to be bigger back in the day when they were located at The Shoppes. Even the pickles were larger. Little if any escapes the downward spiral in our food industry. Anyways what I really wanted to mention was the availability of Thai milk tea on menu. It's a little expensive (or rather expensive depending on your frame of reference but...) and one can certainly get much cheaper elsewhere. So why did I even bother to mention? Because this one is pretty good. Try it, these guys made the effort trying to get it right.

Wednesday, May 18, 2016

A second visit to Tampopo this year

It happened to be the season for hotaru ika during this visit so I got a bowl just like the other time. This actually went pretty well with the la-yu (辣油) and a dash of shoyu. The thing that really got our attention today was their wafu steak jyu, an evolution into a rice bento from their regular wafu steak that had appeared on their menu in recent years. Check out all those delicious bits of carcinogenic burnt ends on the beef. We didn't even mind that it was overdone from what we had requested.

The sad news is, their foie gras tonkatsu with truffle has been taken off the menu. Why?!

Monday, May 16, 2016

Savour 2016

foie-ffle (Artichoke)
Artichoke Fried Chicken
carabinero - cauliflower, raisin and almond (Buona Terra) 
home made tagliolini, Parmesan, shaven back truffle (Buona Terra)
wagyu striploin (Bar-a-Thym)
This was our first time visiting Savour. While I was tempted by the ones from the previous years, the thing that really put me off was the need to purchase tickets for admission and food. So I’m pretty pleased that they’ve done away with that nonsense this year. If any of the Savour folks are reading this, please improve on the shelters for the next one. The blistering sun and having to eat underneath that scorching heat took away a lot of fun and after a while, we gave up and sought sanctuary in the air conditioned Market.

We managed to try from a few stalls. The stuff from Artichoke was pretty nice. We liked both the syrup-ed crispy skinned fried chicken and the foie-ffle though it was really that foie gras butter and light & crisp corn waffle from the latter which I found more memorable. Both the carabinero shrimp and pasta from Buona Terra were tasty too but the portions were really measly. I did kinda like the wagyu from Bar-A-Thyme. It was some nice striploin and delicious vegetables on the side, but that meat was not wagyu good if you know what I mean.