Sunday, March 18, 2018

The Public Izakaya (大衆酒場) by Hachi, Tras Street


We have walked past The Public Izakaya (#01-09 100AM, 100 Tras Street, tel : +65 +65 6604 9622) countless times and wondered if they were any good in spite of the crowd. We finally found out today.


Their reba shoyuzuke was the first to land on our table. I liked that those chicken livers were not overcooked. Suitably flavoured with both shoyu and sesame sauce. The accompanying onions were crunchy and not sharp.


There was a negitoro don. I was thinking that this might be a substitute for the one at Tampopo that used to be better since they were at similar price points.


I think it could work. It was nicer toro that they used and I certainly couldn't argue against pickled daikon and ikura. More negi would be great but I don't think that's a deal breaker.


The momotoro tomato which we had thought would be the first to be served came after the negitoro don which we had expected to be served last. Sequence was a little wonky but I guess it wasn't such a big deal. But a little more salt for those nicely chilled tomatoes would have been nice.


We had an order of the jaga shiokara mistakenly thinking that it would be the same as the ones from Hokkaido Izakaya. Those had fermented squid guts while this one was just fermented squid. That explains why there was a lot more squid here since the guts had a much more intense flavour and saltiness.


Following up was some big assed tsukune in squid ink mayo. The tsukune was sweetened by a lot of minced carrot and I wasn't not getting much of those squid ink flavour.


Kushiyaki here were heartily portioned. No comparisons will be made to the king since they are obviously better at this - I thought these bacon wrapped hotate were pretty good. Each piece was a large mouthful.


This place also seemed to be less heavy handed with the salt. Which I suppose is sometimes a good thing. Still the hatsu skewers were enjoyable.


Both their tori momoniku and reba were also large and chunky. I think we liver-ed out here. These liver skewers were about twice the size of regular ones. Haven't had so much in one sitting before today. While those larger portions were good value for what they charged, it also meant a larger meat to surface ratio which by extension made these skewers less flavourful than the smaller "usual" skewer sizes that kushiyaki joints normally make them. 

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