Showing posts with label Gyoza. Show all posts
Showing posts with label Gyoza. Show all posts

Tuesday, April 16, 2024

Mashi No Mashi @ Guoco Midtown - – Chef Hisato Hamada, founder of WAGYUMAFIA Opens 100% Wagyu Ramen Concept in Singapore


Mashi No Mashi, located at Guoco Midtown, is a ramen concept by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef. Since its establishment in 2019, Mashi No Mashi has been acclaimed for serving the world's first 100% Wagyu ramen.

Wagyu Tsukemen 4/5

The dish that brought Mashi No Mashi to fame is its signature Wagyu Tsukemen, featuring succulent slices of slow-cooked Ozaki beef paired with their signature noodles. The accompanying dipping broth, a 24-hour stewed Wagyu bone broth, was rich in umami and full-bodied, perfectly complementing the thicker-cut noodles with an enjoyable chewy texture. While the ramen as a whole provided a deeply satisfying mouthfeel and flavour, I found the alkaline taste of the noodles less appealing.

Ultra Wagyu Ramen 4.8/5

Ultra Wagyu Ramen ($22) is the brand's first-ever fukuoka Hakata-style ramen, and Singapore is the first outpost to permanently feature it on its menu. This beef-centric Hakata-style ramen broth is made using the finest wagyu bones, which undergo a laborious three-stage heating process to extract maximum flavour and aroma. The broth was an absolute pleasure to savour, together with the luscious pieces of wagyu char siew.

Wagyu Bak Kut Teh 4.5/5

This outlet also launched a Singapore-exclusive menu, starting with Wagyu Bak Kut Teh ($30). Served with a peppery homemade wagyu bone stock, traditional Bak Kut Teh purists may not favour this dish as much. Personally, I love this rendition, which was delightful with a heady, garlicky, and peppery broth. The texture and flavour of the meat were exceptional as well. However, with the price tag, it can definitely be more wholesome with the portions of the You Tiao and Preserved Vegetables.

Wagyu Cha Siu Donburi 4/5

There are also donburi options available, such as the Wagyu Cha Siu Donburi ($32), which showcases slices of Wagyu Cha Siu draped over Ginger Beef Akitakomachi Rice. The plump and pearly rice was so moreish mixed with flavourful minced ginger beef that it almost stole the spotlight.

Wagyu Gyoza 5/5

The Dim Sums here are highly recommended. Wagyu Gyoza ($8 for 2pc) uses 100% Ozaki Beef. Each piece was filled with four different cuts of juicy Ozaki beef and minced vegetables, achieving a succulent bite in every mouthful.

Wagyu Siu Mai 5/5

Offering a similar bite and satisfaction is Wagyu Siu Mai ($15). The texture was on point.

Sui Gyoza 4/5

The other two dim sums we tried were well executed: Black Bean Spare Ribs ($15), featuring Steamed Wagyu Spare Ribs with Black Bean and Garlic Sauce, and Sui Gyoza, boiled wagyu gyoza drizzled with tangy Japanese sansho chilli sauce. In fact, I enjoyed them much more than the traditional pork versions.

Black Bean Spare Ribs 4/5

More Singapore-exclusive dishes, such as wagyu laksa and hokkien mee, will be rolled out later in the year. An interesting beverage menu with inventive cocktails is also available, including Chef Hisato's proprietary rendition of a Singapore sling ($18).

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.

Mashi No Mashi
Guoco Midtown
124 Beach Road
Singapore 189771
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Monday, December 25, 2023

Toko Yakitori @ Dhoby Ghaut - Savour Smoky Chicken Yakitori at Latest Yakitori Hotspot by Michelin-Starred Chef Taisei Iwao


Enjoy 30% off all yakitori selections during the last week of December at the latest yakitori hotspot, Toko Yakitori. With a menu masterfully curated by Michelin-starred Chef Taisei Iwao, you know you are in for a treat.


Nestled in the cosy 14-seater restaurant adjacent to Ganko Sushi at Dhoby Ghaut's UBS Building, the star yakitori offerings are complemented by a menu featuring sashimi, mains, soups, salads, and sides.

Yellowtail Carpaccio with Yuzu Pepper 4/5

The Yellowtail Carpaccio with Yuzu Pepper ($18) served as a decent starter to whet our appetites. Slices of yellowtail sashimi were topped with a hint of yuzu pepper, providing a salty-spicy and citrusy punch. My only gripe is that they are thinly cut.

Whole Fruit Tomato Salad 4.5/5

Go for the Whole Fruit Tomato Salad ($9) for something refreshing and sweet. While the portion might be on the smaller side, the flavours are anything but. The tangy and bright onion-based light sweet sauce perfectly complements the sweet tomatoes imported from the Kōchi prefecture.

Chicken Wing Gyoza 4.5/5

The Chicken Wing Gyoza ($9) is made with deboned wings, re-stuffed with gyoza filling and fried to a crunch. Biting into the tender and juicy meat with bits of chives was satisfying.

Sweet and Spicy Fried Chicken 4.8/5

The Sweet and Spicy Fried Chicken ($9) was a pleasant surprise. The chicken chunks were deep-fried to an addictive airy crunch before being dressed in a vibrant, sweet sauce with a hint of heat. The silky yolk added a creaminess to balance.

Yakitori 4.5/5

I was excited to finally tuck into the main highlight of the restaurant, their Yakitori selection. We tried several sticks, including Chicken & Green Onions ($5), Breast ($4.50) and Skin ($4.50). They impressed me with the perfect char and smokiness, and the Chicken & Green Onions stood out as my favourite.

Other chicken options include Tail ($4.50), Heart ($4), Cartilage ($4.50), and more. Diners can choose to have the chicken yakitori finished with sauce or salt. The menu also features a variety of vegetable yakitori, including Zucchini ($7), Kaga Lotus Root ($5), Grilled Eggplant ($4), and more.


A tray of spice powders awaits at every table, featuring options like Bird Eye Chilli, Seven Spices, Yuzu Chilli, and more. These add an extra layer of flavour to the diverse yakitori selection. My favourite is always the Yuzu Chilli for the zesty spice.

Wing 4.5/5

Another standout yakitori item was the Wing ($5). Thoughtfully wrapped in foil for convenience of consumption, its skin was crisp while retaining a juicy interior.

Tsukune 4.2/5

Their Tsukune ($5) might not be the best of what we've had in terms of texture and juiciness, but they are still grilled to an above-average standard. Pairing them with the yolk adds a delightful touch of creaminess.

Chicken Stock Ramen 4.8/5

The Chicken Stock Ramen ($12) was an absolute comfort. The small portion featured thin al dente ramen noodles in a semi-clear chicken broth, accompanied by a slice of chicken and half an egg. The richness of the chicken broth, coupled with a subtle sweetness, created a well-rounded flavour profile. Needless to say, I wiped this clean very quickly, and I hope the restaurant considers offering a full portion in the near future!

Oyako Don 4.2/5

Concluding our dining experience with the classic Oyako Don ($6) was a delightful choice. The bowl featured a generous serving of tender chicken chunks, topped with velvety eggs, resting on a rice bed. While this much wetter rendition might not appeal to everyone, I enjoyed the harmonious blend of flavours.


If you enjoy beef and curry, make sure to try out Iwao Chef Curry ($8), introduced to the menu as a nod to Chef Iwao's favourite dish. It is, of course, crafted with his signature curry recipe using braised beef and the natural sweetness of a combination of fruits.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Toko Yakitori
9 Penang Road
Singapore 238459
Tel: +65 8289 0772
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]

Friday, September 22, 2023

Nest At One Farrer @ One Farrer Hotel - Bespoke Private Dining Experience


Nest at One Farrer Hotel offers an exclusive and unique private dining experience inside their private studios and villas on level 20, the top floor of One Farrer Hotel. Jointly designed by Executive Chef Marcus Tan and Pastry Chef Wee Pai Hau, they invite you to experience their all-new Executive Set menus alongside curated wine recommendations.



The Havens' private dining studios are converted from their hotel rooms, with a staff assigned to serve the customers in these studios. Meaning we had had the entire room to ourselves! The private studios offer two 5-course Executive Dinner menus - Lavender set menu ($98) and Wisteria set menu ($98). Two Executive menus for lunch are available as well.


We started with two warm buns, served with Truffle Butter and Unsalted Butter. The fluffy and buttery soft bun was particularly warming.

Honey Soy Unagi 4/5

Both the starters were excellent. The Honey Soy Unagi (Lavender) is a warm starter that whets my appetite with savoury, unctuous unagi, complemented by a slightly sweet tamago. The al dente kimchi capellini topped with saltish ikura and scallion helped build the dish's texture.

Ceviche Hokkaido Scallop 4.8/5

As for the cold starter, Ceviche Hokkaido Scallop (Wisteria), each slice of the scallop was succulent, offering an almost melt-in-your-mouth texture, complemented by the bright flavours of the Asian citrus-soy dressing and pink ginger. The accompanying savoury kaiso salad added an extra layer of flavour dimension, and texture.

Ginseng Chicken Consommé Wolfberries, Chicken Gyoza 4.8/5

Mushroom Velouté 4/5

For the second course, the Ginseng Chicken Consommé (Lavender) stood out with its elegant consommé carrying a good depth of ginseng flavour. Partially immersed within, a chicken gyoza was a highlight, featuring a juicy, well-seasoned filling encased in a perfectly pan-fried crust. The Mushroom Veloute (Wisteria) boasted a deep, earthy flavour from sautéed forest trumpets, with a touch of truffle oil to further enhance that earthiness.

Hoisin-barbecue pork belly 4.5/5

Both the third courses were well executed, but I found the Hoisin-Barbeque Pork Belly (Wisteria) to have a better balance of flavours, thanks to a yummy house-made Hoisin sauce that elevated the barbecued pork belly. The pork belly itself was succulent and tender, devoid of any strong porky flavour, and the crunchy macadamia sprinkles on top provided a delightful textural contrast. The tangy pineapple compote added a sweet and bright acidity, cutting through the dish's richness.

Mentaiko Mayo Halibut 4/5

The flavour profile of the Mentaiko Mayo Halibut leans more towards the sweeter side, but overall, we still enjoyed the dish. The fish had a tantalizingly buttery texture and flavour, enriched by the mentaiko mayo. The fruity and savoury tomato mousseline, along with the pickled tomato, was a thoughtful touch by the chef.

Braised Beef Cheek Rendang 3.5/5

Both menus feature beef as the fourth course. The Lavender menu presents a visually appealing Braised Beef Cheek Rendang served with Blue pea glutinous rice, pickled pineapple-cauliflower, and crispy parsnip. The beef cheek was incredibly tender, with a melt-in-your-mouth texture, and the pickled cauliflower played a role similar to our Asian achar in a rendang dish. Though the taste of the parsnip was slightly off for some reason, it was a cohesive dish.

Filet mignon 2.8/5

As for the Filet Mignon, while the 'shao xing' wine jus that dressed it was flavourful, alongside thin slices of pancetta, the meat seemed to lack seasoning to bring out its flavours fully.

White Peach Terrine 3.8/5

Apple Tart Tatin 4/5

For desserts, the White Peach Terrine with Red Muscat Granite and Aloe Vera (Wisteria) was refreshing, especially due to the delectable bite of the jelly terrine. The Apple Tart Tatin with vanilla crème anglaise (Lavender) was stunning, striking a good balance between sweetness and acidity. However, a slight, distinct bitterness came through from the apple itself, and I'm not sure if that was intentional.

For dining at The Havens, a minimum of 4 guests is required, up to a maximum of 10 guests. Floral arrangement is upon request.

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.

Nest at One Farrer
One Farrer Hotel
Level 20
1 Farrer Park Station Road
Singapore 217562
Tel: +65 6705 7828
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12 - 230pm, 6pm - 10pm

1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. Map]

Wednesday, September 6, 2023

Hanamaruken Ramen @ Bras Basah - Popular Ramen Chain from Osaka Serving Braised Marbled Soft Bone Pork Rib in Rich Tonkotsu Broth


This new ramen spot in Bras Basah is for you if you are a fan of meats and rich tonkotsu broths. Hanamaruken Ramen is a popular ramen chain founded in 1982 in Osaka and has now set up its space at the Lazada One building, a brief stroll from the MRT station.


With its close proximity to SMU, SMU staff and students can also enjoy a discount here just by flashing the relevant staff/student pass.

Signature Happiness Ramen 4/5

The highlight of the ramen menu is definitely their Signature Happiness Ramen ($22.80 for regular, $19.80 for junior), served with braised marbled soft bone pork rib alongside thin handmade noodles, bamboo shoot, nori and shoyu-flavoured tamago.

Unlike the usual tonkotsu broths that shout pork flavours, Hanamaruken's rendition has a distinct added touch of umami shoyu. Made of chicken and pork bones, the broth was simmered for at least 9 hours with a mix of spices and other ingredients. I enjoyed how creamy and nicely balanced it was without being overly salty.


The massive slab of braised marbled soft bone pork rib was prepared by stewing for long hours, resulting in even its soft cartilage. While the meat was fork-tender, I found it too fatty and heavy for my liking. You'd enjoy this if you are a fan of such rich cuts.

Double Happiness Ramen 4.2/5

For a greater variety of pork, try the Double Happiness Ramen ($19.80), which will include both a cut of the pork soft bone and two thick chashu slices. My dining companion and I preferred the chashu more for its better balance of fat and tender meat.

Apart from these two pork-focused bowls, the restaurant also offers Miso Ramen, Seafood Ramen and Tan Tan Ramen.

Chahan Japanese Fried Rice 4/5

The owners enthusiastically shared with us about the Chahan Japanese Fried Rice ($9.80) being one of their favourite items on the menu. We can see why, as the Japanese pearl rice was fragrantly fried with eggs and bits of pork without being greasy. That said, I prefer my fried rice to be dry, while this leaned just a touch more wet.

Gyoza 4/5

Diners can choose from a couple of sides such as Chicken Karaage, Ebi Tempura and hand-made Gyoza ($8.80 for 6pcs, $15.80 for 12pcs). The crisp wrap was delightful, but the filling could be more generous.

Artisanal Sparkling Tea 4.5/5

I thoroughly enjoyed the special range of Artisanal Sparkling Tea ($6.80) that the restaurant offers. Available on tap in three flavours - Osmanthus Squirrel, "Unknown Fragrance" and Lychee Red Tea, the owners introduced them as they found it to complement their ramen well.

I loved how each tea had a unique profile, and provided a refreshing break from the intensely rich ramen.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Hanamaruken Ramen
Lazada One
51 Bras Basah Road
Singapore 189554
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Daily: 11am - 10pm

1) Alight at Bencoolen MRT station. Take Exit C. Turn left and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit D or E. Walk to destination. Journey time about 3 minutes. [Map]

Monday, March 13, 2023

WOKE Ramen @ Changi Airport Terminal 1 - Singapore's First Wok Hei Ramen


WOKE Ramen, located at Changi Airport Terminal 1 viewing mall central, is Singapore's first wok hei ramen. It is a cultural crossover between Japanese ramen broth and Chinese lamian noodles. The noodles are stir-fried in a seasoned wok that singes them for the smokey aroma (wok hei).

Seafood Mix Prawn Ramen 3.8/5

There are two broth bases - prawn and chicken for the enjoyment of the wok hei ramen. I had the Seafood Mix Prawn Ramen ($18.90), which comprises a treasure trove of prawn paste balls, tiger prawns and scallops served atop wok hei ramen, onsen egg, black fungus and spring onions in the savoury prawn broth. The prawn broth gets the tick for its umami seafood richness. The noodle's texture is on the soft side, which is not my preference. The prawn paste ball is the paste type, while I preferred the crunchy version. Overall, it is still a decent bowl of ramen.


Chicken Chashu Collagen Ramen 3.8/5

For a lighter option, go for the Chicken Chashu Collagen Ramen ($13.90). The flavourful and creamy broth allows a fuller appreciation of the wok hei ramen than the prawn broth. It is topped with grilled chicken chashu, onsen egg, black fungus and spring onions for a slurping bowl of goodness.

Onion Oil Ramen 3/5

Go for the Onion Oil Ramen ($8.90), a dry version tossed in aromatic onion oil and garnished simply with spring onions for the unadulterated appreciation of the noodle's wok hel smokiness.

Chicken Karaage 4/5

There is a number of sides to go along with the noodles, making it a complete meal. The Chicken Karaage ($4.50) was chunky and juicy with a delectable coat of crispiness and crunchiness.

Golden Beancurd Skin 3.8/5

The other sides I had were the Golden Beancurd Skin ($3.50) and WOKE Gyoza ($4.50). The golden beancurd is not only crispy on the exterior, but the meaty fish paste interior made me enjoy it more. A delightful choice is the gyoza deep-fried to crisp with juicy filling.

WOKE Gyoza 3.5/5

For an additional $5.50, you can complete your meal with a choice of side and drink.

Note: This is an invited tasting.

WOKE Ramen
Changi Airport Terminal 1
Viewing Mall Central
80 Airport Boulevard
Singapore 819642
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1030am - 11pm

1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to the skytrain platform. Take the skytrain to Terminal 1. Walk to destination. Journey time about 6 minutes. [Map]