Yonehachi, Takashimaya basement

I had been intending to try this place for a while, my curiosity piqued by the attractive looking sticky steamed rice that they have on display at the front of their counter. Apparently, the rice that the stall is famed from are a little different from the regular short grained rice that is used for most Japanese cooking. These ones are used to make mochi.

The sansai okowa and salmon okowa rice from the shokado okowa set from Yonehachi (391 Orchard Road, #B204-1/2 Takashimaya Food Hall, Ngee Ann City, tel : +65 6333 8227) tasted a lot lighter and healthier than I had expected. The only thing that was fried from the bento were the oysters and to my pleasant surprise, they weren't shabby. The rest of the dishes on the side had been stewed or simmered vegetables and a miso soup. Not forgetting also the little dish on the side with Japanese tartar sauce that had onions and chopped eggs. That was good, especially with the oysters.