Torasho Ramen & Charcoal Bar @ Tras Street - New Contemporary Izakaya In The Heart Of Tanjong Pagar

I am glad that I am reunited with Chef Sho Naganuma at his new restaurant Torasho Ramen & Charcoal Bar. Formerly the Execute Chef at Hide Yamamoto, chef Sho Naganuma has partner with restaurateur Tora Widjaja to open the contemporary izakaya restaurant in the heart of Tanjong Pagar.

Ikura Nachos 4/5

We started with a couple of appetisers, and I have to say they are not the usual items you get in a traditional izakaya restaurant. The creative bites are inspired by the sophisticated Singapore palate which chef Sho Naganuma has a wealth of experience, having been working in Singapore since 2010. First up, we had the Ikura Nachos ($12). The delightful bite comes with tobiko and herbs on a crispy papadum chip. A delightful bite with the right balance of flavour and texture.

Unagi Tacos 3.8/5

The Unagi Tacos ($15) is quite similar to the ikura nachos except the meaty unagi takes centre stage resting on the crispy papadum, crown with green papaya for acidity and crunch. I thought a little more punch in the sourness from the green mango and even a little heat will lift the dish.

Uni Pillow 4.8/5

The Uni Pillow ($15/pc) may seem small in portion, but it's an explosive combination of flavours and textures from the karaage crumbs, nori and uni. This is definitely one of my favourite appetisers.

Wagyu Chips 4.2/5

The Wagyu Chips ($8) thinly sliced and fried with the wagyu fats is very addictive. It comes with truffle shio konbu that perfumed the enjoyment further.

Noble Scallops 4.5/5

The first thing that caught my attention is the colourful shells of the Noble Scallops ($27). Cooked in a sake-soy butter nage, the scallop was plump and juicy, infused with the aroma of sweet sake. Don't forget to take a sip of the sake based broth to enjoy the umami flavour.

With all the delicious appetisers, don't forget to order some sake to go along with them. Torasho even has their sake brand. If you order a bottle of sake, they even come in a mini sake barrel. Do note there are limited sake barrels available, so don't be disappointed if you didn't get one.

Truffle Baby Chick 4/5

For those that need something for filling or you have a big group, there is the big plates and rice section on the menu. The Truffle Baby Chicken ($38) may look like any original roasted chicken, but you will be in for a surprise. The chicken is actually stuffed with Kolkata style biryani rice cooked with potato inside. The hint of truffle further elevated the aroma and enjoyment of the fluffy rice and tender roasted chicken.

Bak Kut Teh Donabe 4.5/5

Anther rice dish on the menu is the locally inspired Bak Kut Teh Donabe ($38). Give the hotpot a good mix to get all the flavours blended together. The rice does come across garlicky and peppery like the local white bak kut teh. However, it doesn't resemble a bak kut teh dish at all. It is a delicious dish on its own with its own characteristic which all of us enjoyed.

One should not miss the ramen at Tora, especially their Dipping Ramen. Having tried Menya Sakura owned by Chef Sho Naganuma, I look forward to tasting the familiar flavour again at Torasho. At Torasho, the menu offers three types of ramen - Dipping, Dry and Soup.

Uni and Ikura Dipping Ramen 3.8/5

For the Dipping Ramen, we decided to go for the Uni and Ikura ($34) and Tsukemen "Singapore Best" ($14). The Uni and Ikura Dipping Ramen comes with a bowl of uni dipping soup, separates from the ramen that is topped with uni, ikura and nori. The noodle for dipping ramen is thicker and chewier compare to the rest as to complement the rich dipping soup.

Tsukemen "Singapore Best" Dipping Ramen 4.2/5

Between the two dipping ramens I tried, I still prefer the Tsukemen "Singapore Best" Dipping Ramen which comes with charcoal pork, bamboo shoot and nori with rich seafood and tonkotsu dipping soup. The dipping soup is more robust and richer in flavour, which goes better with the thick noodle. After finishing your noodle, you can ask for the staff to add either clear dashi broth or yuzu dashi broth to the soup so that you can appreciate the drink the remaining dipping soup. I would recommend the clear dashi broth.

Soup Ramen 3.8/5

For the soup ramen, there are three choices. You can go for the normal Tonkotsu Ramen ($12), Truffle Tonkotsu Ramen ($18) or Spicy Tonkotsu Ramen ($14). I decided to have the Spicy Tonkotsu Ramen, which comes in three levels of spiciness. Even at level 1, I feel that it will be a challenge for those that can't take spicy. What you can find in the bowl of ramen are roasted garlic, green onion, nori, kikurage and charcoal pork chashu. While the chashu is thick and charred, some prefer the more thinly sliced and tender type.

Dry Ramen, Lobster 4/5

Last but not least for the dry ramen, diners can choose to have the Truffle & Wagyu ($20), Lobster ($16) or Torasho Pork "Bak Chor Mee" ($14). We decided to have the Lobster Dry Ramen that comes with minced lobster, claw croquette, onsen egg, green onion and nori. Due to the crustacean flavour, it tastes like have a bowl of dry prawn noodle.

It has been a while since I get excited about a new opening. I really enjoyed the food at Torasho. Besides the flavours, I like the modern-inspired izakaya dishes that brings a refreshed concept to the table. It is definitely a place I will recommend my friend to go to for our next gathering.

Note: This is an invited tasting.


Torasho Ramen & Charcoal Bar
32 Tras Street
(Main Entrance along Cook Street)
Singapore 078972
Tel: +65 69705055
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street and turn left onto Cook Street. Walk to destination. Journey time about 5 minutes. [Map]

Kota Zheng Zong Bak Kut Teh @ Holland Village - Traditional Malaysian Herbal Bak Kut Teh With 39 Years Of Heritage

Kota Zheng Zong Bak Kut Teh (哥打正宗肉骨茶), the famed traditional Malaysian-style herbal Bak Kut Teh from Kelantan, Kota Tinggi, Malaysia has opened its first outlet in Holland Village, Singapore. Started as a humble tricycle pushcart stall in Kampung Kelantan in 1980 by Mr Pang Kow, the business has expanded into Johor Bahru and now across the causeway in Singapore.

Herbal Claypot Bak Kut Teh

Their signature Herbal Claypot Bak Kut Teh ($11.90/ $28.90/ $49.90) comes in three sizes that are suitable for 1 pax, 2-3 pax and 4-5 pax respectively. Using a 39-year-old recipe, the bak kut teh soup is brewed using pork ribs, belly, leg and tail, together with a mix of 18 Chinese herbs and dark soy sauce. The result is a robust, complex broth with savoury and bittersweet notes. I had the spare pork ribs which fell of the bone with ease. Diners can also add on other ingredients such as button mushroom ($1), crispy sheets of fried beancurd skin ($1) and pig's liver ($2.90).

Fried You Tiao 4/5, Preserved Vegetable 3.5/5, Braised Tau Pok 4.2/5

Chinese Lettuce 3.5/5, Muar Mackerel Otah 4.2/5

To complete the meal, diners can also paired it with other side dishes such as Fried You Tiao ($1.90), Braised Tau Pok ($3.90), Fragrant White Rice ($0.90), Chinese Lettuce ($5.90/ $8.90) and Muar Mackerel Otah ($9.90).

Diners can also opt for Premium Pork Ribs ($12.90/ $29.90/ $53.90) for the herbal claypot bak kut teh. For a different experience of appreciating bak kut teh, one can spike up the broth with a shot of Hua Tiao Rice Wine ($0.90), Hennessy VSOP ($3.90) or Martell Cordon Bleu ($10.90).

Spanish Iberico in White Pepper Soup 3/5

Besides the herbal style bak kut teh, the restaurant also offers the Spanish Iberico in White Pepper Soup ($15.90/ $39.90). Unfortunately, the white soup lacked the robustness of the peppery style that I am used to. Furthermore, I find the Spanish Iberico too fatty for my enjoyment.

Braised Pig's Trotters 4/5

Best savoured with a bowl of steaming white rice is the Braised Pig's Trotters ($12.90/ $31.90). The toothsome meat with its plush, soft fat is slow-cooked in dark soy sauce and other aromatics till tender.

Triple Mix Organ Soup 4.2/5

I love innards, hence I am glad that the restaurant serves Triple Mix Organ Soup ($13.90/ $32.90). In the piping hot claypot, one can find pig's liver, kidney and intestines in the herbal broth.

Though I am not a fan of Malaysia-style bak kut teh for its strong herbal taste, the version here is more balanced which will suit the local's palate.


Kota Zheng Zong Bak Kut Teh
15A Lorong Liput
Singapore 277742
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 11am - 330pm, 5pm - 10pm
Sat: 11am - 11pm
Sun: 11am - 10pm

Direction: 
1) Alight at Holland Village MRT station. Take Exit B or C. Walk to destination. Journey time about 3 minutes. [Map]

The Line @ Shangri-La Hotel - Presents Flavours Of Singapore With Fresh Durians, Tropical Fruit And Hawker Favourites

In commemoration of the coming National Day, The Line at Shangri-La Hotel launched the Flavours of Singapore buffet inspired by the traditional street food of the 1980s. Available from 18 July to 10 August 2019, diners get to indulge in tropical fruits, including durians and retro snacks, as well as a full spread of dinner buffet featuring nostalgic food and beverage favourites from the restaurant’s 16 live-cooking stations.

The highlight of the buffet is, of course, the durians. Enjoy your fill of durians with free-flow servings of the freshly opened Golden Phoenix durian, Hong Xia (red prawn) durian and D13 durian. There are also tropical fruits, such as mangosteen, rambutan, longan and jackfruit, are also available at the outdoor stall every Thursday to Sunday.

This will be complemented with childhood snacks, including Kacang Puteh, Satay Ampai, White Rabbit Sweets, Lobster Cube Biscuit, Wheel Crackers and more.

Guests can also enjoy an enhanced buffet spread with old-time food and beverage highlights, such as the Char Kway Teow and Oyster Omelette.

We had the Bak Kut Teh which was a comforting bowl of goodness prior to a night of indulgent feasting. The rich, flavourful broth was worth going for a second round.

Prepared by Chef Raymond Yin Teng Poh, The Line’s Asian chef with more than 44 years of culinary experience specialising in local cuisine, the local highlights will be served along with a wide range of international delights. Dishes are freshly prepared a la minute, enabling diners to watch the chefs in action.

For something more substantial, go for the Seafood Paella, filled with a variety of crustaceans and shellfish, or the Braised Pork Leg with Hokkien Noodles, and Thai Style Seafood Fried Rice.

Take your pick from the scrumptious range of familiar Asian delights such as the crispy, tender Pork Belly, and Deep Fried Pork Ribs with Orange Sauce.

Not to be missed out is the local favourite Chilli Crab and Signature Black Pepper Crab using Sri Lankan Mud Crab.

Highlights include the Crustacean Bar, with its appetising display of fresh seafood. It has an extensive array of premium ocean-fresh seafood, such as the Jonah Crab Claw, Snow Crab, Clam, Oysters, and Black Mussel. These changes based on what is available.

The feasting is complete with a magnificent display of desserts, with traditional favourites of Kueh Lapis, Heritage Cakes, and Nonya Kueh. Other must-try desserts include the rich Hazelnut Royaltine, Green Tea Financier, Green Tea Strawberry, Raspberry Opera, Coffee Orange Profiterole, Coconut Pistachio Tartlet, American Cheesecake and more.

Not forgetting the exclusive durian treats such as the Durian Profiterole, Durian Cheesecakes, and Durian Coconut Cake.

Buffet Pricing 
- Thursday SGD128++ per adult; includes unlimited servings of local fruits, beers and soft drinks SGD 64++ per child (6 to 11 years old)
- Friday and Saturday SGD118++ per adult; includes unlimited serving of local fruits SGD59++ per child (6 to 11 years old)
- Sunday SGD108++ per adult; includes unlimited serving of local fruits SGD54++ per child (6 to 11 years old)
- National Day SGD128++ per adult; includes unlimited servings of local fruits SGD 64++ per child (6 to 11 years old)

Prices are subject to a 10% service charge and 7% GST.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

White Rose Cafe @ York Hotel Singapore - Malaysia Street Food Fiesta 21 June To 7 July 2019

If you are a fan of Malaysia street food, head down to White Rose Cafe at York Hotel Singapore for its Malaysia Street Food Fiesta promotion. Taking place from 21 June to 7 July 2019, the Fiesta will feature a range of Malaysian street food, all prepared a la minute by the hawkers from Malaysia.

Apom Manis 4/5

With the sides as thin as tuile and the middle soft and fluffy, these freshly made Apom Manis will have you gobbling a few in one sitting. It will be wiser to start off your buffet with this before the queue gets longer towards the end of the buffet.

Klang Bak Kut Teh 4.5/5

I had 2 bowls of Klang Bak Kut Teh, and I regretted not going for a third serving! The soup was similar to a clear and deep-coloured herbal consomme that was richly flavoured by Chinese herbs, spices and pork bones. The pork ribs were tender, and the addition of pig's skins was a bonus.

Char Koay Kat 4/5

Char Koay Kat is a crowd pleaser with its dark, caramelised sauce that flavoured each and every element on the plate. The charred bits of chye poh and garlic were dangerously addictive, and especially so when fish sauce and garlic were added to boost its flavours. Lots of eggs in each plate, which made it even more satisfying.

Penang White Curry Mee 4/5

It was quite a rare opportunity to be able to try this Penang White Curry Mee. The coconut broth on its own surprised me with its depth of flavour. The chilli paste at the side was meant to be mixed in to complete the curry, but it was loaded with so much oomph that I used it as a dip for the ingredients instead, to enjoy it thoroughly.

Nasi Kandar 3.5/5

Nasi Kandar is a northern Malaysian staple originating from Penang, and my favourite element in this dish was the blend of fish and squid curry that was served over the perfectly steamed rice. From the look of it, I knew it would not be overly creamy, and I like how robust it was, with a gentle fieriness only kicking in at the end.

Ipoh Yong Tau Foo 3/5

Ipoh Yong Tau Foo is usually a simple dish that speaks volume with a broth that one craves every now and then. But the chilli here is quite different from the flavour that we are more familiar with. I reckon having the dry version with the soup at the side will give you the best of both worlds.

KL Hokkien Mee 2.8/5

Another dish that we are more familiar with is KL Hokkien Mee. It didn't have that alluring black coat of dark soy sauce, perhaps that was why it wasn't as satisfying as expected. But the chilli was superb.

Ipoh Chee Cheong Fun 3/5

I was elated to find Ipoh Chee Cheong Fun because I wanted to try it again after my visit to Ipoh. You could have it 2 ways - either with minced meat mushroom sauce or curry sauce. But I feel the best way to appreciate the lovely steamed rice noodle rolls is to have it with just the fried shallots and sesame.

Burbur Chacha 2.8/5

Nonya Kueh 2.8/5

For desserts, there are Burbur Chacha, Iced Jelly, an assortment of Nonya Kueh and Fruit Skewers. But nothing beats the freshly made Apom Manis!

Malaysia Street Food Fiesta
Date: 21 June to 7 July 2019
Daily: 12pm - 230pm, 630pm - 10pm

Price
Weekdays (lunch and dinner): S$25 per adult | S$15 per child
Weekends (lunch and dinner): S$28 per adult | S$18 per child

Words and photos 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.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Koon Signatures @ Bukit Timah - More Than Just Traditional Bak Kut Teh

Koon Bak Kut Teh at Bukit Timah opened its door in 2012, serving traditional Bak Kut Teh and other home-cooked dishes. As competition within the industry gets tougher, its founder Moses, decided to revamp the outlet by improving its interior and ambience, and most importantly, incorporating dishes that deviates from his usual classics. With the transformation, it has also renamed the restaurant as Koon Signatures.

Mushroom Buns 3/5

I thought these Handmade Mushrooms Buns gels pretty well with Bak Kut Teh concept. I was half expecting it to taste like our typical Chinese mushroom bun with custard filling but it turned out to be minced mushrooms filling which lean towards the flavour of a western mushroom soup. I like the filling but the texture of the bun was a little too soft.

Classic Bak Kut Teh 3/5, Braised Phoenix Claws 3.5/5

The Classic Bak Kut Teh ($6.50) was decent though it is supposed to be its core dish. The soup was peppery but slightly watered down. I like the Braised Phoenix Claws much more. They were fatty and not too highly flavoured with the braising sauce. The fried you tiao seemed to have an additional layer of crispiness to it, definitely one of the better ones I ever had.

Modern Braised Meat Rice 4/5

I would say its Modern Braised Meat Rice ($8.90) outshines its classic. Wholesome with sauteed cherry tomatoes and mushrooms, the melt-in-your-mouth braised pork didn't seem to leave any trace of fats in my mouth, and no lingering porky flavour. The crunchy pickled cucumber slices added to the pleasure. In CBD area, this would have been a hit.

Char Siew Chicken 3/5 and Deep Fried Pork Belly 3.5/5

Koon's signatures include Char Siew Chicken ($8.90) and Deep Fried Pork Belly ($8.90). Ordering the Signature Platter ($16.90) will get you both. The Char Siew Chicken was quite successful in getting the char siew flavours right, especially those desirable burnt ends. But I find the glaze too much on the meat which made it a little too sweet. The pork belly was like KFC's original chicken, which has a thin layer of crisp crust that stays even after a while.

Superior Chicken Stew 3/5

The Superior Chicken Stew ($8.90) with fish maw serves as a very comforting meal for one. It looked promising but the soup didn't taste as rich as expected, nor it has the consistency of a nourishing fish maw soup.

Kale 4/5

I love its Braised Kale with Superior Stock ($11.90)! So much that I could finish the entire plate. The kale was pretty much being left alone, only lightly flavoured with garlic and pork belly to mellow out its rawness.

Black Sesame Lava Cake 3/5

One of its latest creations is this Black Sesame Lava Cake with Glutinous Rice & Gelato ($11.90), which has a slight Japanese feel to it. The black sesame was rich but the sweetness level was way over the limits, especially after a meaty meal. I love the unsweetened glutinous rice which combines well with the gelato. Still, with such comprehensive spread that caters to different crowd, Koon Signatures is a great option for a casual family gathering.

Words and photos 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.


Koon Signatures
10 Cheong Chin Nam Rd
Singapore 599735
Tel: +65 64630111
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Nearest MRT: Beauty World (DT Line)bak

Opening Hours:
Daily: 11am - 2am

Direction:
1) Alight at Beauty World MRT station. Take Exit B. Walk to destination. Journey time about 3 minutes. [Map]