Saturday, February 20, 2010

More items from Tampopo again!

I found myself back at Tampopo again and I suppose, I would credit the draw back to the place to their seasonal menu which features things items on rotation which really hooked me in with the curiosity factor.


I was pretty excited after having discovered that they actually had a wagyu ribeye katsu on the tonkatsu section of their menu a few weeks back and had been trying to return to try it. It was out of supplies for a while and this week, they've actually gotten their meat supplies coming back in again. Despite being a little wary, I was still bent on trying them out since my only recollection of deep fried beef was from a country fried steak from Seah Street Deli quite a few years back. This katsu was unfortunately quite unexciting as the flavors of the batter contented strongly with the thin slice of beef inside resulting in a very lackluster flavor of the meat. While it did arrive nicely pink and filled with grease from the fat marbling, the identifying flavors of wagyu were almost imperceptible, dashing my hopes of a good discovery.

Stick to the wafu steak I shall.


An items from their specials menu came in the form of an anago tem-don which is basically a tempura donburi that featured a pretty generous piece of battered and fried congo eel. I suppose it was actually quite decent if not spectacular and didn't really quite give me the same kind of satisfaction that I had from the anago don from Kaiho Sushi. Frying the eel made this rice bowl basically taste like a fish and chips with more deep fried mushroom, sweet potato and pumpkin on the side.


Craving some ramen, I inquired about their black pig spare rib ramen which I had intentions to request for a change of soup base and noodle if necessary. Fortunately, it did come already with my favourite tonkotsu broth and the Hakata ramen which I also preferred over the other curly variety. The bowl of ramen did appear to me like a sort of Chinese inspired creation as the braised spare rib tasted very much like a sweeter version of the dark soy sauce braised pork that my grandmother does every new year. There was even a few stalks of greens on the side side that helped to that effect. The meat was well cooked, firm yet fell off the bone with ease and was interestingly, a good pair with that smidgeon of mustard. The noodles were as expected, still firm in the milkly savory pork bone broth that strangely, seemed to intermittently exude a very faint aroma of yuzu.


And for dessert, we passed on the usual orders of cream cakes for their really enjoyable negitoro don. Another item in danger of getting into the regular order option.

2 comments:

Anonymous said...

they deep fry the wagyu!!! why oh why....

ice said...

I knew it hah. Told you not to play with your food... especially when wagyu is at stake.