Showing posts with label Tempura. Show all posts
Showing posts with label Tempura. Show all posts

Saturday, March 9, 2024

Abura Kappo by Hashida @ Amoy Street - A Restaurant Within the Restaurant Concept

AburaKappo39

Abura Kappo, nestled within Hashida Singapore, unveils a new and more casual dining experience with its restaurant-in-restaurant concept, centred around the essence of oil. The term "Abura," translating to oil, aptly captures the spirit of this casual and playful menu housed within Hashida. Our journey through Abura Kappo's Vol. 1 menu, priced at $200++ per diner, unfolded as a revelation of 13 bites, each a masterpiece of textures and flavours.

AburaKappo2
Monaka 4.5/5

Commencing the evening is the Monaka, where crisp wafers cradle a luxurious blend of creamy egg custard, a duet of blue cheese and comte cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish steeped in kombucha. This dish is a delightful symphony of textures and flavours.

AburaKappo5
Carpaccio 4.2/5

The Carpaccio course follows, featuring slices of raw Japanese buri (yellowtail) and raw Japanese squid accompanied by green apples and pickled red onions in a zesty pickled dashi sauce. The dish culminates with a touch of gin salt for a refreshing palate experience.

AburaKappo8
Camembert 4/5

The Camembert, a piece of deep-fried cheese, takes centre stage. Camembert cheese is encased in a kinome leaf, coated in batter, and deep-fried to perfection, revealing a crispy exterior and a molten interior.

AburaKappo10
Tuna Consomme 4/5

What initially appears as wine turns out to be Tuna Consommé, a delectable broth crafted from Japanese bluefin tuna simmered for four hours with a mirepoix of carrots, onions, celery, leek, and mushrooms. Served cold, the consommé, enriched with drops of spring onion oil, provides a refreshing interlude.

AburaKappo11
Managatsuo 4.2/5

The Managatsuo, a Japanese silver pomfret, is delicately coated in a thin tempura batter and deep-fried to a light and crispy texture. Served with tempura sauce and housemade onion sauce, it's a delightful seafood indulgence.

AburaKappo14
Ebi Toast 4.2/5

Ebi Toast's interpretation of the Hong Kong prawn toast consists of angel shrimp paste topped with a spongy and intensely savoury housemade tamagoyaki. A topping of panko gives it an extra crispy bite.

AburaKappo17
Tebagyoza 4.2/5

Tebagyoza takes a twist with a crisp, deboned chicken wing generously stuffed with glutinous rice and egg, echoing the parent-child combination found in oyakodon. Paired with oyako sauce, it offers an elevated and flavorful finish.

AburaKappo19
Wagyu Beef Tempura 4.2/5

Wagyu Beef Tempura, adorned with a drizzle of tart balsamic and pomegranate sauce, features Hokkaido Tokachi Wagyu wrapped in green shiso leaf, coated in batter, and deep-fried. Sprinkled with sakura salt and red shiso salt, it's a sensory delight.

AburaKappo23
Duck Salad 4/5

Duck Salad provides a refreshing interlude with tender duck breast paired with pickled turnip and persimmon vibrancy.

AburaKappo25
Soft Soba Taco 4.5/5

Soft Soba Taco introduces a housemade soft buckwheat tortilla, mirroring Japanese soba noodles. It's filled with a play on Japanese sukiyaki ingredients — beef, tofu, shungiku, and raw egg yolk — and is a creative twist on a familiar concept.

AburaKappo32
Oden Tempura - Radish 4.5/5

AburaKappo36
Oden Tempura - Tomato 4.2/5

Oden undergoes a unique transformation as it is served in tempura form. Sweet Radish and Tomato, stewed in dashi, are deep-fried to golden perfection, offering an intriguing take on enjoying oden.

AburaKappo38
Donabe - Spicy Tuna, Prawn Tempura, Kimbap

AburaKappo40

The Donabe is a lavish affair accompanied by an array of toppings. The Donabe Rice takes centre stage, featuring grilled seasonal fish, including seabream and golden eye snapper, harmoniously paired with Nanatsuboshi rice. Cooked with dashi, Hokkaido scallops, and butter shoyu, the rice is a symphony of flavours. A selection of sides awaits to complement the Donabe Rice: a medley of pickles, a savoury soup, zesty spicy tuna, crispy prawn tempura, and flavorful kimbap. The ingenious touch lies in the interactive element: diners can partake in a do-it-yourself maki adventure, crafting their own delectable rolls using seasoned Korean seaweed. This engaging addition adds a playful twist to the dining experience.

AburaKappo45
Dessert 4.2/5

Dessert unfolds as a two-part curiosity: shavings of shiitake mushroom-infused chocolate paired with housemade vanilla ice cream and a slice of dried persimmon alongside rich, earthy, housemade matcha ice cream.

Abura Kappo offers a casual dining experience that transcends the ordinary, presenting an array of inventive dishes that captivate the senses.

Note: This is an invited tasting.


Abura Kappo
77 Amoy Street
Singapore 069896
Tel: +65 8129 5336
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue: 12pm - 3pm
Wed-Sun: 7pm -1030pm
(Closed on Mon)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Wednesday, January 24, 2024

Tempura Udon by Mizuya @ Tanjong Pagar Road - Premium 7-Course Omakase at $88 Per Pax

IMG_1469

Tempura Udon by Mizuya at Orchid Hotel has recently launched a new menu featuring affordable 7-course omakases that offer its speciality tempura alongside good quality sashimi and other dishes.

IMG_1411

The omakase menu offers homemade seasonal plum wine as part of the menu. It is a nice touch to the overall experience.

IMG_1426
Hyoga fresh oyster 5/5

We had the pleasure of trying the Premium 7 Course ($88/pax), starting with a succulent Hyoga Fresh Oyster.

IMG_1435

IMG_1485
Assorted Sashimi 5/5

We indulged in 5 pieces of Assorted Sashimi for the next course, including a luxurious thick cut of toro. It was a great mix of Toro, Scallop, Aka Ebi, Hirame, and Tai. They are served by the Mizuya Singapore team, known for its seafood freshness.

IMG_1441
Chawanmushi 4/5

Before the Tempura course, we had a satisfying Chawanmushi for its smooth and silky consistency.

IMG_1478
Assorted Tempura 4/5

IMG_1489
Salmon Tempura

We were surprised by the generous portion of the Assorted Tempura. On the platter were 2 large prawns, 1 salmon fillet, a slice of pumpkin and mushroom. The prawns were sweet and succulent, the same for the salmon fillet. The vegetables were delectable as well. The batter, however, was somewhat uneven. Some parts were less airy than the others.

IMG_1462
Mini Negitoro Ikura Uni Don 5/5

Capping the meal was a loaded Mini Don brimming with negitoro, ikura and uni. I enjoy the topping's varying textures and briny sweetness, especially the mouth-filling negitoro. The bowl of Miso soup complemented it well.

IMG_1500

Dessert was a scoop of Goma Ice Cream - Simple but satisfying after an indulgent meal. To enjoy the value-for-money omakase with quality and premium ingredients, you can make a reservation via Chope.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Tempura Udon by Mizuya
Orchid Hotel
1 Tras Link
#01-14 Singapore 078867
Facebook
Instagram
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon – Sat: 1130am – 230pm, 6pm – 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT statin. Take Exit A. Walk straight to Orchid Hotel. Go around the building to the other side facing Tanjong Pagar Road. Walk to destination. Journey time about 5 minutes. [Map]

Friday, November 17, 2023

SHUNSUI @ Hongkong Street - Merger of Kyuu by Shunsui and Kappo Shunsui Offering Affordable Kappo-style Japanese Cuisine

IMG_9328

SHUNSUI, located at a secluded spot on Hongkong Street, is a new concept by the Shunsui Group, formed from the merger of Kyuu by Shunsui and 5-time Michelin Plate awardee Kappo Shunsui. It aims to offer authentic yet affordable Kappo-style Japanese cuisine with cutting-edge techniques coupled with a contemporary flair. In conjunction with its opening, Shunsui has launched a Grand Opening Dinner Special Course - the Kacho Course ($129++) consists of 10 seasonally-curated dishes made from fresh, premium ingredients from various parts of Japan (Ala Carte upgrade options available). Diners can also opt for the Shunsui Course ($179++) for additional premium delicacies.

IMG_9292
Umeshu

We were offered a glass of Umeshu at the start to freshen up our senses.

IMG_9303
Appetiser 4.5/5

The Appetiser teased my appetite with its sweet, savoury and creamy profile - In a martini glass, it contains aburi scallop, sweet persimmon and fig layered on top of mascarpone sauce.

IMG_9314(1)
Soup 4.5/5

For Soup, we had a comforting grounded long cabbage soup with deep fried kisu. The soup was sweet with a depth of savouriness. The deep-fried Kisu had a moist and tender flesh.

IMG_9329
Sashimi Course (2 servings) 5/5

The Sashimi Course was rather spectacular, offering not just sashimi but also other elements of textures. Torched mackerel, seabream and chutoro are of different leanness and mouthfeel, and the touched mackerel stood out with its hint of smokiness. The Botan Ebi was creamy and succulent, and the Steamed Oyster with edamame and zingy apple vinegar puree provided another texture experience. I ended this course with a satisfying Pressed Anago sushi.

IMG_9334
Uni Sashimi (2 servings)

The premium set allows you to enjoy Bafun Uni Sashimi.

IMG_9347
Unagi and Eggplant tempura 4.8/5

For the Grill course, we were served a 'Japanese Burger', made with layering Unagi, Eggplant tempura and uni, finished with a douse of Japanese mountain pepper sauce to bind the elements together. The two crisp thin wafers were the right vehicle to deliver the rich flavours and mouthfilling texture all together in one bite.

IMG_9357
Steamed Dish 4.5/5

Instead of Chawamushi with Snow Crab sauce, the Shunsui course offered an interesting dish made with Tiled Fish and Prawn steamed with turnip. The broth was light but flavorful, and both the fish and prawn were firm with a good bite, contrasted with steamed turnip, which had the consistency of a grated Chinese yam.

IMG_9379

IMG_9383

IMG_9365

IMG_9371

IMG_9384

IMG_9394
Negitoro, Shiro Ebi 4/5

The Sushi Course offers Hirame, Kinmedai, Nodoguro, Otoro and Negitoro. Shiro Ebi Sushi is offered instead of Negitoro for the Shunsui course. While the various ingredients delight with their freshness and flavours, I also appreciate the rice used for the sushi; it has a good bite, accompanied by a pleasant acidity that elevates the flavour of the sushi, balancing the richness of the fish and seafood.

IMG_9401
Miyazaki A5 Sirloin Beef with Miso 4.5/5

The Main showcases Miyazaki A5 Sirloin Beef, with the right doneness to render the fats for its beautiful flavours. The miso is mixed with nuts and vegetables, hence it has a grainy texture that helps to spread over the sirloin, flavouring the meat evenly.

IMG_9406
Rice 4/5

We had a bowl of overflowing Ikura Rice for the rice course, which the chef served with much gusto. There are 2 sizes to choose from - regular and small. I chose the regular bowl as the rice itself was really tasty!

IMG_9413
Matcha, Sweet Bean Jelly with Chestnut 4.5/5

Desserts are of very different characters. On the one hand, we had a traditional Sweet Bean Jelly with Chestnut served with a cup of matcha brewed by the chef right before us. On the other hand, we had a homemade Mikan Sorbet crafted on the spot with liquid nitrogen, giving our meal a theatrical ending.

IMG_9425

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


SHUNSUI
17 Hong Kong Street
#01-01
Singapore 059660
Tel: +65 67237733
Facebook
Instagram
Website
Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Tuesday, September 26, 2023

Oishii Bar @ Frasers Tower - Experience The Delicate Craftsmanship of Tempura Through an Omakase Set Menu

IMG_8127

IMG_8117

Oishii Bar at Frasers Tower started as a Japanese and Italian fusion restaurant, Oishii Ristorante before it was rebranded in February 2023. Shifting the focus to bring authentic Japanese Cuisine to the diners, Chef Shigenari Sato decided to enrich your dining experience in Oishii Bar by offering Oishii Omakase Tempura.

IMG_8211

Oishii Bar at Frasers Tower started as a Japanese and Italian fusion restaurant, Oishii Ristorante before it was rebranded in February 2023. Shifting the focus to bring authentic Japanese Cuisine to the diners, Chef Shigenari Sato decided to enrich your dining experience in Oishii Bar by offering Oishii Omakase Tempura.

IMG_8126

The Appetizer was excellent, aesthetically plated with four petite dishes, each showcasing one of four core ingredients - onion, tofu, abalone, and eggplant. Chef Sato skillfully utilized various ingredients with distinct umami profiles to accentuate the subtle flavours of each element - Onion with mozuku seaweed and Junsai (Watershield) Jelly, Beancurd skin with Dashi sauce, Miso Eggplant with Dashi Jelly and Abalone with abalone liver sauce.

IMG_8142
Ebi

IMG_8151
Kisu

IMG_8158
Ama Dai

We managed to try 6 seafood tempuras. I appreciate how Chef Sato prepared the Kuruma Ebi Tempura, a rich aroma with sweet shrimp. Instead of dipping the crispy ebi head into the tempura sauce, Chef Sato suggested we try it simply with salt. That allowed me to really taste the lightness of his batter. Amadai was tasty with the expected crispy scale, but it wasn't the best I had thus far. Kisu was interesting. It is lean white fish, but deep drying made it plump and juicy. It is pretty moreish, akin to eating Finnish Muikku.

IMG_8169
Mehikari

IMG_8201
Ika

Ika tempura certainly surprised me with its beautifully creamy texture. Another standout was the Mehikari fish, also known as the greeneye fish. Despite its exotic nature, it was delicious with a delightful, fluffy texture, enhanced by the thin tempura crust.

IMG_8192
Anago

It was my first time having Anago prepared in tempura style rather than the usual simmering method, which brought out its suppleness even more.

IMG_8163
White Asparagus

IMG_8181
Maitake Mushroom

IMG_8209
Sweet Corn

The Vegetable tempuras were simply delicious. Chef Sato's tempura batter excels at the quick frying process, sealing in the tenderness and juiciness of each ingredient in a thin, crispy crust. The Sweet Corn, sourced from Hokkaido, was the most memorable among them. Its intense corn flavour and sweetness were heightened since it was in season, with an almost buttery taste. Both the Maitake Mushroom tempura and the seasonal White Asparagus were equally delectable.

IMG_8222
Rice

The highlight of Chef Sato's Omakase Tempura was undoubtedly the rice dish. Ours was similar to a Shrimp kakiage Tendon, crowned with an egg yolk tempura. Bursting the yolk tempura open was immensely satisfying, watching its creamy yolk lava ooze onto the contents below. Finished with a drizzle of tare, the shrimp kakiage took on a slightly chewy texture, and every bite was filled with the satisfying crunch from the plump shrimps, diced to perfection for the full experience. The rice was pearly and fragrant, and the dish wouldn't be complete without it.

IMG_8233
Dessert

Dessert showcases one of Japan's best produce - fruits! Both the melon and pear were sweet and refreshing.

Each session will be in an intimate setting, with a limit of 6 persons for Lunch and Dinner service. Hence, Reservation / Rescheduling / Cancellation needs to be done 5 days in advance.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Oishii Bar
Frasers Tower
182 Cecil Street
#01-05
Singapore 069547
Tel: +65 6232 7890
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 530pm - 930pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 4 minutes. [Map]