Showing posts with label Mochi. Show all posts
Showing posts with label Mochi. Show all posts

Friday, March 31, 2023

Cafe Usagi TOKYO @ Suntec City - Featuring Mochi Creations, Teas And Other Modern Japanese Desserts


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Cafe Usagi TOKYO opened its space late last year in Suntec City, with a second kiosk recently introduced at 111 Somerset. "Usagi" translates to rabbit in Japanese, and decorations in the cafe are in line with its name.

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Led by Japanese Chef/Creative Director Yuka Shigeno and co-founder Artini, the cafe features a range of Japanese desserts with modern twists, focusing on mochi and tea-based creations. Coming 9 and 10 April 2023, enjoy a 1-for-1 Mochi Ice Cream Promo at their Suntec City outlet (limited to 2 orders per customer, while servings last).

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Strawberry Daifuku 4/5

All of Cafe Usagi's desserts are crafted in-house, including the Strawberry Daifuku ($6.90). It was well-liked among my dining companions. Wrapped in freshly made soft and chewy mochi skin, the decent-sized strawberry had a thin layer of red bean paste around it. While the red bean paste could be smoother, the strawberries were juicy and sweet.

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Mochi Dorayaki 2.5/5

Apart from the range of mochi desserts, the cafe hopes to focus on dorayaki. The Mochi Dorayaki ($6.90) has a combination of both. Layered between two dorayaki was mochi and red bean paste. The overall texture was dry and needed syrup or sauce to pair. I wasn't a fan of the dorayaki on its own, as it had a slight aftertaste that wasn't entirely pleasant.

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Strawberry Matcha Dorayaki Cake 2.5/5

The Strawberry Matcha Dorayaki Cake ($9.90) had matcha cream in the middle and sliced strawberries all around. While this had a better combination than the previous Mochi Dorayaki, the dorayaki affected the overall experience.

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Iced Uji Matcha Latte 3/5

Unfortunately, my Iced Uji Matcha Latte ($6.80) wasn't whisked well and came slightly clumpy. It also didn't carry the fragrance and robustness I hoped for. To be fair, I tried the same matcha latte at their 111 Somerset outlet, and the experience was better.

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Mochi Waffles with Kuromitsu Syrup 4/5

Our unanimous favourite was the Mochi Waffles with Kuromitsu Syrup ($8.50). We paired this with the Samurai Blue Sea Salt Ice Cream ($5). If you are a mochi fan, you will likely enjoy this. The mochi skin is sandwiched in between, which results in a slight crispness around the waffle edges and a chewy interior. I recommend digging into this while it's hot, as the texture gets slightly sticky after cooling down.

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Ceremonial Uji Matcha Mochi 4/5

The use of mochi skin continues in their Mochi Ice Cream ($6 onwards). You can first choose a preferred ice cream flavour, and the staff will prepare the order on the spot by wrapping the selected scoop with mochi skin. We found the Uji Matcha ice cream quite sweet, but it had a much more robust flavour than the matcha latte.

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Lavender Hojicha Pot 4/5

After the variety of cold desserts, the Lavender Hojicha Pot ($7.90) was extra welcoming. We learnt that many of the tea blends in Cafe Usagi are Chef Yuka's creations. This hot Lavender Hojicha tea, in particular, was fragrant and smooth.

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Matcha with Hokkaido Azuki Red Bean and Mochi Bread 3.5/5

Lastly, it's the newly launched Matcha with Hokkaido Azuki Red Bean and Mochi Bread ($8.80 per Loaf). Available in Original Milk, Matcha and Hokkaido Chocolate Chip flavours, they will be available daily from early April in limited quantities.

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.


Cafe Usagi TOKYO
Suntec City Tower 3
8 Temasek Boulevard
#02-615A
Singapore 038983
Instagram
Nearest MRT: Promenade MRT (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, February 18, 2023

Musubi @ JEM - Unique Japanese Otsumami And Wappameshi

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Musubi is a new casual dining concept at JEM offering unique Japanese Otsumami and Wappameshi. Diners can look forward to a delightful selection of Japanese rice bowls - Seiro Gohan, inspired by the traditional culinary art of Wappanmeshi. Complete the meal with a nibble of tasty Japanese otsumami (small plates) and Shabu Shabu.

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Cheese Imo Mochi 4.2/5

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Corn Butter Shoyu Mushi 4/5

The Cheese Imo Mochi ($7) and Corn Butter Shoyu Mushi ($5) are available for its winter promotion. The Cheese Imo Mochi, deep-fried to golden perfection, has a cheesy centre. It is crispy on the outside while chewy and fluffy inside, and umami pops from the ikura. As for the Corn Butter Shoyu Mushi, the corns are extremely sweet.

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Oyster, Crab & Salmon 3 Kind Seiro Gohan 3.8/5

Known for its signature seiro gohan, the restaurant has put together the Oyster, Crab & Salmon 3 Kind Seiro Gohan ($26) for its winter promotion. The steamed flavoured rice comes with Shio-koji Aomori Salmon, Ikura, plump oyster, crab meat and Shishito pepper.

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Steamed Ika Siu Mai 3/5

The Steamed Ika Siu Mai has a unique presentation, unlike the usual one in a Chinese restaurant. Though the appearance was appealing, the taste fell below my expectation. I still prefer the Chinese version over this.

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Crab Gravy Chawanmushi 4/5

The Crab Gravy Chawanmushi is a smooth, silky and flavourful bowl of steamed rice topped with crab meat that complements the seiro gohan for a complete meal.

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Melted Braised Pork Belly Seiro Gohan 3.8/5

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Lemon-koji Chicken Seiro Gohan 3.8/5

Besides the Oyster, Crab & Salmon 3 Kind Seiro Gohan, We also tried two other seiro gohan on the menu - Melted Braised Pork Belly Seiro Gohan and Lemon-Koji Chicken Seiro Gohan. I preferred the melt-in-the-mouth braised pork belly with hanjuku egg among the two. On the other hand, the lemon-koji chicken is a healthier choice with tender chicken and fluffy rolled omelette.

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Steamed Beef Shabu Shabu 4/5

Another delicious and healthy option is the Steamed Beef Shabu Shabu. The thinly sliced beef is laid on top of a bed of cabbage. If I am right, the meat and cabbage are steamed together, allowing the cabbage to soak up the delicious beef essence.

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Homemade Kokuto Pudding 3/5

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Yuzu Macaron 3/5

For dessert, we had the Homemade Kokuto Pudding and Yuzu Macaron. The homemade kokuto pudding was mildly sweet with a custard-like texture, topped with crunchy cacao. Those with a sweet tooth will enjoy the citrusy Yuzu Macaron.

Note: This is an invited tasting.


Musubi
JEM
50 Jurong Gateway Road
#04-13/14
Singapore 608549
Tel: +65 63341084
Facebook
Instagram
Website
Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]


Saturday, February 4, 2023

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture

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Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

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Australian Lamb Jelly 3.5/5

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Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

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Roselle Flower-infused Winter Melon 3/5

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Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

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Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

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Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

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Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

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Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

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Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

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Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

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Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

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Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

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Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

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Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, January 7, 2023

Sushi Kyuu @ Orchard Plaza - 20-Course Omakase At $99 Promotional Price (U.P. $129++) For 1st Seating

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Sushi Kyuu, located at Orchard Plaza, is a new omakase restaurant concept under the same group as the four-time Michelin Plate awardee between 2018-2022, Kappo Shunsui. Serving high quality seasonal ingredients is what Sushi Kyuu is all about, flown in from Toyosu, Japan. Diners can choose between two omakase course menus - the Omakase ($129++) or Premium Omakase ($159++) that offers 2-3 more courses, including a luscious uni roll.

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We had the Omakase ($129++), with a total of 20 courses on the menu. The menu line-up features 10 pieces of Sushi and a Maki, and in between are courses such as sashimi, soup and dessert.

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Akimo 4/5

For a start, we had a very yummy savoury Akimo made with Monkfish Liver, drizzled with citrusy ponzu sauce.

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Dashi Soup 3/5

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Sashimi 4.2/5

After cleansing our palate with a light Dashi Soup, we had the Sashimi course showcasing Shark Skin Flounder, Scallop and French Mackerel. The scallop was plump and had an almost creamy texture.

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Hirame 4.2/5

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Ika 4/5

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Kinmedai 4.5/5

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Mekajiki 4/5

What followed consecutively were 4 sushi -Hirame, Ika, Kinmedai and Mekajiki

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Chawanmushi with Wakame 4/5

Next was Chawanmushi with Wakame, which is also one of my favourite courses of the night. The flavour of the wakame worked surprisingly well with the egg layer.

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Buri 4.5/5

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Amami-zuke 4.5/5

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Chu-toro 4.2/5

Another 3 sushi were served - Buri, Akami-zuke and Chu-toro. I really enjoyed the Akami-zuke in particular. I learnt that the tuna's belly has a red section named akami, and when marinated in shoyu, it is named "zuke". The shoyu-infused tuna definitely had a much more flavour profile to it.

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Unagi Sandwich 4.5/5

An interesting course Unagi Sandwich. Though its presentation was a tad flimsy, the combination of aburi unagi, plump sushi rice and roasted nori was just mouthwatering good.

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Satsumaage 4.8/5

Next is Sushi Kyuu's homemade Satsumaage, a homely dish that is the tastiest fish cake I have ever had.

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O-Toro 4.5/5

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Aji 4.5/5

The last 2 sushi we had was O-Toro, an all-time favourite, and Aji.

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Maki Roll 3.8/5

The Maki Roll could have been better if not for the over dose of shoyu.

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Seasonal Pickles 3/5

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Overflowing Ikura Rice Bowl 3.5/5

After Seasonal Pickles, a much anticipated Overflowing Ikura Rice Bowl was served, with an accompanying bowl of comforting Miso Soup. Despite the overloading amount of Ikura, the rice bowl did not become overly saltish but rather moreish instead.

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Mochi 3/5

As Chinese New Year is approaching, Sushi Kyuu keeps the tradition going and served us homemade Mochi, with red bean paste and kinako.

The menus change with the season's offerings. Sushi Kyuu is currently offering the Omakase menu at a promotional price of $99 (UP $129++) for a limited time only, which is available only at the 5:30pm or 6pm seatings (not available for the 8:15pm seating).

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.


Sushi Kyuu
Orchard Plaza
150 Orchard Road
#03-55
Singapore 238841
Tel: +65 88764733
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 6pm (1st Seating), 814pm (2nd Seating)
(Closed on Mon)

Direction:
1) Alight at Somerset MRT Station. Take Exit D. Walk to traffic junction of Orchard Road and Killiney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]