Kinsa Sushi @ HillV2 Shopping Centre

Making the journey to the West is Kinsa Sushi which moved from Ang Mo Kio to HillV2. It is great to have Kinsa Sushi in the West as we don't really have many good Japanese restaurant here. Its settlement in the West, brought along good quality food without the intimidating price tags.

Black Beauty Kurokarei 4/5

As diners are getting more health conscious nowadays, Kinsa Sushi has sourced and a created a menu using the the purple rice, also known as the forbidden rice during ancient China as it is reserved for the Emperor and nobles. Purple rice is known to have even more health benefit compare to brown rice. One of the creations is the Black Beauty Kurokarei ($16.80) that comes with deep fried shishamo and cucumber maki, topped with prawn roes and aburi mentai cheesey miso. Initially I was worried that the purple rice will be quite hard and dry like brown rice but it turned out otherwise. It was actually moist and fluffy. The crispy shishamo provided the icing on the cake.

Salmon Mentai 4.2/5

If the black peark kurokarei is good, the Salmon Mentai ($15.80) is even better. The crabmeat and cucumber maki is topped with aburi salmon mentai and garnished with salmon roes. The flavours swarmed through as more intense and robust, in an enjoyment way that showcases the purple rice.

Chirashi Cupcake 4.2/5

Chirashi Don seems to be the trendy thing to order at Japanese restaurant lately. At Kinsa Sushi, it also has its own version of chirashi don, the Chirashi Cupcake ($15.80) that comes with fresh selection of various sashimi on purple rice with special sauce (sesame and ponzu). The purple rice here is slightly rawer in taste and firmer bite to it, to allow the appreciation of the natural flavour. Do not forget to try the special sauce for another different enjoyment of the chirashi.

A4 Kagoshima Wagyu Don 4.5/5

The highlight at Kinsa Sushi has to be the A4 Kagoshima Wagyu Don ($24.80) with onsen egg. The wagyu beef with its beautiful marbling, literally melted in the mouth. This is goodness in a bowl with around 60 grams of beef, more than what usually will get elsewhere. A must try.

Mango and Lychee Pudding 3.5/5

Wrapping up the lunch is the Mango and Lychee Pudding. I am not really a pudding fan as most of the time the flavouring tastes artificial. However, these wobbling puddings actually tasted quite close to the fruit.

At Kinsa Sushi, customers can also enjoy seasonal catch from the fish tank. The chef will recommend a few choice of cooking the seasonal catch at a fixed price around $28-$60 depending on the seasons. The restaurant is also very accommodating to customers' request and they will try to fulfill them within their capability.


Kinsa Sushi
HillV2
4 Hillview Rise
#02-02
Singapore 667979
Tel: +65 67107278
Facebook
Website
Nearest MRT: Hillview (DT Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 530pm - 10pm
Fri-Sun: 1130am - 10pm

Direction: 
1) Alight at Hillview MRT station. Take Exit B. Turn right onto Hillview Road. Continue on Hillview Road. Walk to destination. Journey time about 10 minutes. [Map]

Joyden Canton Kitchen (欣艺和) @ HillV2 Shopping Centre (Upper Bukit Timah)

It is double happiness for Joyden as the family restaurant celebrates its tenth anniversary. With the re-branding the restaurant from former West Coast Seafood to Joyden Seafood Restaurant (欣艺海鲜), the restaurant opens its second outlet, Joyden Canton Kitchen (欣艺和) at HillV2 Shopping Centre offering wholesome comfort Cantonese cuisine.

Crispy Golden Lotus Root Chips 4.2/5

We started with some Crispy Golden Lotus Root Chips ($8,80) while waiting for the rest of the group to arrive. Sliced to a nice thin bite and deep fried to crispy crunch, this is as good as your potato chips. Maybe the restaurant should consider selling it for Chinese New Year.

Chicken with Fresh Huai Shan and Wolfberry in Old Coconut Soup 4/5

Cantonese cuisine is known for its soup and the restaurant does live up to the expectation with the Chicken with Fresh Huai Shan and Wolfberry in Old Coconut Soup ($12.80) which is a Foshan classic interpretation. The ingredients were steamed in an old coconut over low heat for up to 3 hours to extract the essence. Result in a light but yet aromatic soup with natural sweetness from the coconut.

Joyden Signature Soy Sauce Chicken 4/5

One of the signature items at Joyden Canton Kitchen is the Joyden Signature Soy Sauce Chicken ($12/$18/$32). The chicken was steeped in a secret blend of superior light sauce and herbs giving it that pleasant flavour on top of their silky skin and tender meat.

Signature Traditional Hakka Salt Poached Farm Chicken 3/5

Another poultry dish on the menu is the Traditional Hakka Salt Poached Farm Chicken ($17) which is accompanied with the secret recipe ginger sauce. Compared to the soy sauce chicken, this is not as flavourful. However the saving grace was the ginger sauce that accentuated the whole enjoyment. It was so good that the table ordered extra servicing to go with their plain rice.

Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce 4.5/5

One of my favourite dishes is the Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce ($18.80). The luxurious fish maw and prawns were well coated with the premium xo sauce that brought out the best of the ingredients. Even the glass noodles were well infused with the xo sauce which was fragrant and slurping good.

Sliced Grouper Fillet with Pine Mushroom and Black Fungus in Rice Wine Broth 3/5

The Sliced Grouper Fillet with Pine Mushroom and Black Fungus in Rice Wine Broth ($17.80) was a comforting pot of goodness that is perfect for cold raining day.

Braised Homemade Beancurd Coin with Poached Shanghai Baby Cabbage 4.2/5

For me the highlight of the Braised Homemade Beancurd Coin with Poached Shanghai Baby Cabbage ($14.80) is the milky broth and shanghai baby cabbage. The milky broth was made from boiling pork bones for several hours. The shanghai baby cabbage which was steamed in pork broth was so soft and sweet that literally melted in the mouth.

Braised Pork Ribs in Aged Mandarin Peel Sauce 4.5/5

We commonly find on the menu coffee or champagne pork ribs but at Joyden Canton Kitchen seeks to be different with the Braised Pork Ribs in Aged Mandarin Peel Sauce ($16.80). After much trial and effort, the refreshing spin to the pork ribs dish was well received by the group. The flavours were well balanced with fall off the bone meat.

Traditional Rice Vermicelli with Poached Egg White, Crabmeat and Scallop 4.5/5

A must try at Joyden Canton Kitchen is the Traditional Rice Vermicelli with Poached Egg White, Crabmeat and Scallop ($15.80). This is something new and currently not seen elsewhere. The wok fried vermicelli tossed in the poached egg white, crabmeat and dried scallop was finished with a swirl of vinegar and a dash of pepper. This is one dish that I would go back for.

There is this saying among the foodie friends, in the east there is Diamond Kitchen while in the west we have Joyen. After dining at Joyden Canton Kitchen, I can't help comparing another similarity. While Diamond Kitchen has the popular superior stock clam bee hoon, Joyden Canton Kitchen has the traditional rice vermicelli with poached egg white, crabmeat and scallop. I am glad I have dined in both restaurants.


Joyden Canton Kitchen
HillV2 Shopping Centre
4 Hillview Rise
#02-21
Singapore 667979
Tel: +65 64659988
Website: http://www.joydencantonkitchen.com.sg
Nearest MRT: Hillview (DT Line)

Opening Hours:
Daily: 1130am - 930pm
Dim Sum: 1130am - 430pm

Direction:
1) Alight at Hillview MRT station. Take Exit B. Turn right onto Hillview Road. Continue on Hillview Road. Walk to destination. Journey time about 10 minutes. [Map]

Restaurant HOME (家) @ The Rail Mall

Celebrity Chef Tan Yong Hua is no stranger to the culinary scene having appeared in many TV programmes. He is also known to be the first Singaporean to trump the Iron Chef Thailand. Having helmed the kitchen at Peach Blossom, Sze Chuan Court, Pearl River Palace and Lingzhi Vegetarian Restaurant, Chef Tan has decided to venture on his own and opened Restaurant HOME (家) at the rail mall.

Barbecued Peking Duck Skin 4/5

Restaurant HOME (家) is popular for its Barbecued Peking Duck Roasted with Lychee Wood ($68 whole duck). There is three ways to enjoy this delicacy. We started with the roasted skin that is extremely crisp with a slight hint of the lychee wood aroma. Dip it into the specially prepared sugar dip for a different but much welcome appreciated of the delightful crispiness.

Barbecued Peking Duck Roasted with Lychee Wood in Wrap 4.2/5

The second way to enjoy the Barbecued Peking Duck Roasted with Lychee Wood is in a wrap. The sliced duck meat still with the thin layer of skin intact wrapped together with cucumber, spring onion and a sweet plum/hoison sauce in a thin crepe. This is probably my favourite way of appreciating the beautiful poultry with the succulent meat and the different layer of textures.

Deep Fried Peking Duck 3.5/5

Lastly the remaining of the Barbecued Peking Duck Roasted with Lychee Wood is chopped up and deep fried with dried chilli, roasted minced garlic and capsicum pepper fine salt. An extra $10 for this servicing. Due to the deep frying, the meat was dryer and tougher but the aroma of the dried chilli, roasted minced garlic and capsicm pepper fine salt made it very tasty. A perfect dish to go with a bottle of beer.

Baked Marble Goby in Claypot 4.2/5

Besides the signature Barbecued Peking Duck Roasted with Lychee Wood, Restaurant HOME (家) offers a good selection of cooked food on the menu too. A worthy dish to try is the Baked Marble Goby in Claypot ($9/100gram) with Chef Tan's in house recipe. The fish was cooked to perfection with lemon grass, galangal, spring onions and Chinese shaoxin wine. The flavours did not overpowered the taste but instead complemented the natural sweetness of the tender and moist fish.

Homemade Egg Beancurd in Pi Pa Style 4/5

The Homemade Egg Beancurd in Pi Pa Style ($36) is another delectable offering on the menu. The homemade egg beancurd with shrimp paste, crab meat and roe is a bit grainy but I actually enjoyed the roughness in texture. I am not complaining as it is not common to get freshly made beancurd from scratch nowadays with many restaurants resorting to getting it from factory made ones.

Another dish on the menu that caught my attention is the Stewed Golden Noodles with Lobster and Spring Onions wrapped in O Ba Leave ($12.50/100gram). The noodles and the lobster are served separately. The egg noodle is specially made to Chef's specifications which has a nice springy texture sort of like those you get from wanton mee stall.

Old Cucumber Soup 4.5/5

Restaurant HOME (家) is currently having a lunch promotion with a 3 course meal ranging from $20 to $26 per person). It comes with a Soup of the Day, a Noodle Dish and a Dessert. For our soup of the day, we tried the Old Cucumber Soup which was comforting and nutritious.

Homemade Ramen with 8 Head Quality Amidori Abalone 4.2/5

For the noodle main of the 3 course set meal, there is a variety of selections. We tried the Homemade Ramen with 8 Head Quality Amidori Abalone ($26), Crispy Roast Pork with Homemade Yellow Noodle ($24) and Barbecued Duck with Lychee Wood served with Homemade Yellow Noodle ($24).

The ramen noodle for the Homemade Ramen with 8 Head Quality Amidori Abalone has a softer texture compared to the yellow noodle but the sauce made the whole dish slurping good.

Crispy Roast Pork with Homemade Yellow Noodle 4/5

Barbecued Duck with Lychee Wood served with Homemade Yellow Noodle 4.2/5

Both the Crispy Roast Pork and Barbecued Duck with Lychee Wood used the same noodle served for the Lobster Noodle dish. The roasted pork belly may look kind of pale in colour but we were quite surprised by the crispy skin. It may not have that charred and smokiness but overall still a decent main.

Chilled Rosella Flower Jelly with Diced Mango 4/5

Finished the 3 course lunch set with the Chilled Rosella Flower Jelly with Diced Mango. The dessert comes with a bit of sourish sweetness which is really refreshing.

Chilled Japanese Pumpkin Puree with Black Glutinous Rice

Chef Tan also treated us to an addition dessert in the Chilled Japanese Pumpkin Puree with Black Glutinous Rice. The subtle sweetness of the pumpkin puree and the black glutinous rice worked for me. I will gladly order this dessert in my next visit.

Chef Tan Yong Hua will be taking part in this year Ultimate Hawker Fest 2014. He will be preparing the Barbecued Peking Duck Rice with Lychee Wood to delight your palate. Do drop by his stallto try the delicious barbecued peking duck.

The Ultimate Hawker Fest 2014 at Suntec Convention and Exhibition Hall 401 & 402 on 22 November 2014, 11am to 5pm is a fund raising event for the beneficiaries under the care of Touch Community Services regardless of race and religions. Coupons is required to purchase the food from the various hawkers and can be purchased at https://www.ultimatehawkerfest.sg/. While the hawkers sacrifice their time and some even a day's income to do a part for the needy and disadvantaged, I hope you can support them and do a part for charity too. See you at the Ultimate Hawker Fest 2014.


Restaurant HOME (家)
The Rail Mall
392 Upper Bukit Timah Road
Singapore 678046
Facebook: https://www.facebook.com/restauranthomeatrailmall
Website: http://www.restauranthome.com.sg/
Nearest MRT: Hillview (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Hillview MRT station. Take Exit A. Turn left onto Upper Bukit Timah Road. Walk down Upper Bukit Timah Road. Walk to destination. Journey time about 10 minutes.[Map]