Soba Kappo Reiwa (#01-12, 25 Trengganu Street, tel : +65 9355 1618) is by a Shinji Matsudaira and his wife Ayana Matsudaira that began their business with Reiwa Soba here - a hawker soba shop. This one is purportedly an izakaya-esque kappo soba joint.
Their homemade honey ume soda is made on order - couldn't get enough of a glass.
Menu describes this as fried oyster with fermented butter. Oyster didn't taste fried but it was delicious in a buttery broth. Saved the broth for later.
The tempura batter at Soba Kappo Reiwa is made with buckwheat flour. Texture is more dense compared regular tempura and I didn't detect much crunch. But here's some pretty tasty wakasagi tempura.
We ordered a seafood plate which had prawns, garfish and anago. Our first time eating garfish and they tasted like...*Nick Menza drumroll*...... regular white fish.
Wanted to see if their sudachi soba was good. It wasn't as impressive as the bowl from Keria. While not a precise type comparison, it was also not as satisfying as the chilled lemon soba from Healthy Soba IKI.
It's not a bad bowl at all. Just didn't think I'd rank it above the other two.
Was curious about their tai kake soba. The fish was thinner and lesser than I imagined and was half cooked by the time we ate them. They were also falling apart and looked like discarded cuts from sashimi. Soba was chopped up so a spoon worked as well as chopsticks. The texture felt right on the slurp but as we were chewing them they felt gummy. I had the impression that this was a soba rendition of local fish porridge.
Couldn't tell how the tai broth was different from regular ones but it became better after I poured in the oyster butter broth I saved earlier.
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