Kushikatsu Tanaka Singapore @ Clarke Quay - Japan's Number 1 Kushikatsu Chain Fires Up New Grand Menu

I first visit Kushikatsu Tanaka at Clarke Quay when it opened its door in January 2018. Back then, the menu is focused on its signature kushikatsu, the Osaka-style fried cutlet skewers. Recently it has expanded its menu, rolling out a fresh new line-up of authentic Japanese izakaya items as well as yakiniku.

Great for sharing over a couple of drinks is the izakaya dishes such as the Salmon Sashimi ($10), Pork Kakuni ($10), Chicken Skin & Aspara Amakara Itame ($10), Ika Butter Yaki ($8) and Tako Butsu ($10). My favourite is the stir-fried chicken skin and asparagus in a mildly spicy soy-based sauce, followed by the sliced salmon sashimi in yuzu mustard sauce. The other items are as good too. The pricing is also very attractive, ranging from eight to ten dollars.

Cheese Imo Mochi 3.5/5

Cheesy Fried Potato 3.5/5

The new menu has a Cheese Special section. If you love something more cheesy, you can have the Cheese Imo Mochi ($6) and Cheesy Fried Potato ($6). The potato mochi is pan-fried and then topped with sweet teriyaki sauce. As for the cheesy fried potato, it is drizzled with nacho cheese sauce.

Okonomi Yaki 3/5

Salmon Belly Teriyaki 3.5/5

It's not just about small plates at Kushikatsu Tanaka. Some items are more substantial and filling such as the Okonomi Yaki ($8) and Salmon Belly Teriyaki ($12). Besides vegetables, there is also pork in the okonomiyaki. Initially, I thought the salmon belly teriyaki looks like unagi, this is because it is drenched in a sweet teriyaki sauce. This literally melted in the mouth due to the use of the fatty cut.

Yakiniku 4/5

The highlight of the new menu has to be the Yakiniku. It comes in 3 different offerings. The Yakiniku Rib Eye ($17), Yakiniku Age Beef Tongue ($22) and Yakiniku Mori ($26). If you want variety, I would recommend the yakiniku mori which comes in a mix platter of rib eye and aged beef tongue.

Kushikatsu 4/5

A must-have here is definitely the Kushikatsu which has been deep-fried to golden brown that ranges from $1.20 to $2.80 per skewer. Some of the new golden skewers are Unagi Cheese ($2.80), Shitake Niku Tsume ($2.80) and Tomato Bacon ($1.80). Besides the new items, I also had some of the classic golden skewers such as the shrimp, bacon cheese and asparagus. It even has dessert skewer such as Cookie & Cream and Banana.

The revamped and expanded menu at Kushikatsu Tanaka means there is something for everyone. Besides its golden fried skewers, the menu also includes yakiniku and an array of Osaka-style street foods and sharing items.

Note: This is an invited tasting.


Kushikatsu Tanaka
Merchants' Court Clarke Quay
Block A #01-01B
3A River Valley Road
Singapore 179020
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Mon-Thu: 12pm - 230pm, 5pm - 12midnight
Fri & Eve of PH: 12pm - 230pm, 5pm - 2am
Sat: 11am - 2am
Sun & PH: 11am - 12midnight

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

HIRYU @ Tras Street - Inventive Japanese Cuisine But I Failed To See The Innovation & Creativity

HIRYU at Tras Street positioned itself as one that specialises in inventive Japanese cuisine, through the blend of Eastern traditions and Western influences. Helmed by head chef Raymond Tan who is known for his exquisite and contemporary culinary techniques among his regulars. He led the acclaimed Japanese restaurant Sushi Jin by award-winning Les Amis Group as well as Sushi Murasaki and Kurama Robatayaki, which he opened in 2015 and 2016 respectively. Both omakase and ala carte menus are available, updated seasonally according to the availability of the Japanese ingredients.

Tai Carpaccio 2.8/5

Starting off our lunch was Tai Carpaccio (available ala carte). Thinly-sliced white fish (snapper) with Shio Konbu, chives, shaved truffles, drizzled with truffle soy sauce. Thinly cut, yet each slice was full and luscious in the mouth. However, none of its flavours managed to seep through that thick coating of truffle oil. Being one of the most prized fish in Japan, it was a mistake to suffocate this beautiful plate of fish with that grease.

Uni & Toro Truffle Bruschetta 3.5/5

Anointed with gold flakes, here we had Uni & Toro Truffle Bruschetta (available ala carte). I overheard one of his regulars asking for it and I could see why. The seasoned Japanese chopped tuna was really rich and fatty, lending a boost of texture to the accompanying sea urchin, whose custardy texture reinforced that decadent mouthfill. The housemade toast had been buttered for extra aroma which made it even more heavenly but what I didn't appreciate was the truffle oil that trickled down my fingers simply because there was just too much of it. Instantly, I reminisced my first encounter with a Uni Bruschetta which took place at Terra. The execution was relatively cleaner - with just a dash of citrusy from a 6-month old homemade preserved lemon to highlight the key ingredient.

Hiryu Wagyu Sando 3.5/5

A crowd pleaser is the Hiryu Wagyu Sando (available ala carte). Indulge in the extravagant toast featuring char-grilled Miyazaki A5 Wagyu and sea urchin jam. I like how the toast help to sop up the flavours, fats and juice from the wagyu. A lot less on the salt level would be good as those on my plate had sort of blanketed the flavours from coming through. The delicate Uni was completely overshadowed.

Uni Tempure 4/5

When all things seemed so opulent, the unassuming Uni Tempura (available ala carte) captivates with its simplicity. Deep-fried in seaweed, that gives the mushy ingredient a lovable crunch and the accompanying sweet house-made Anago sauce complements its oceany flavour well.

ToroToro Caviar 4.2/5

Botan Ebi 4/5

Lunch omakase includes sushi and we had the ToroToro Caviar and Botan Ebi. I was quite amazed by the level of satisfaction I got from these small bites. I love the former alot with just toro toro and rice, coupled with a touch of seasoning, that allows me to relish its flavours fully. An unusual partnership between Ebi and Foie Gras, the latter delivers another kind of pleasure. The ebi was so sweet and succulent, it was not at all weighed down by the slab of rich foie gras.

Chilled Truffle Angle Hair 3/5

There are two 'Signature Donburi' items found on the Omakase options as well as the ala-carte menu, one of which is Chilled Truffle Angle Hair. Served in an exquisite handmade wooden box, drawing it open reveals a beautiful display of Sakura shrimp, scallop, sea urchin and caviar in cold angel hair pasta, topped with shaved black truffle. The firm and sweet fresh scallop was ideal for the chilled pasta and the savoury crispy Sakura shrimps made it quite moreish. I don't think the truffle oil works as a right agent to pull the ingredients together, especially when the Uni was masked by it.

Wagyu Claypot Rice 3.8/5

The Miyazaki A5 Wagyu Claypot Rice was our grand finale. After numerous trials and errors, this special claypot is picked for its ability to deliver the desired result that Chef Raymond has in mind. Interesting, there was no burnt rice (although I was very much dying for some), there was this elusive wok hei fragrance lingering in my mouth after each bite.

Slow-cooking the Miyazaki A5 Wagyu in the heat of the claypot rice is meant to keep the meat tender, while the rice remains plump and grainy. But given that beautiful marbling, I can imagine how just a little sear will do to release that juice and flavour trapped within the fats, something that slow cooking can't achieve. For a more varied texture too. Good for 4 pax, each portion is quite substantial. Besides Wagyu, in the "Choose Your Style" menu section, you can choose from a variety of meats such as Lamb Rack, Iberico Pork or Seafood that can be prepared in various styles.

Shingen Yuzu Mochi 3/5

For dessert, we had Shingen Yuzu Mochi. I thought 'Japanese Raindrop Cake" is a thing of the past but Chef Raymond revives it with a refreshing Yuzu twist. Found on the omakase dessert option as well as the ala-carte menu.

Warabi Mochi 3.5/5

I would recommend the rustic Warabi Mochi instead, which is also made in-house, covered with a nutty soybean powder and drizzled in Kuromitsu syrup. I love the matcha powder which has a slight bitterness to balance the sweetness. When everything is all about hyper and new, this brings me back to presence.

I feel an inventive Japanese cuisine can be more than uni, truffles and piling premium ingredients on top of one another, which in some cases, one gets undermined. When most of these ingredients are so delicate, they deserve to a single spotlight on them. At Hiryu, perhaps, ala carte would be a more satisfying experience by choosing a few of its creative and bold dishes to wow your senses.

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.


HIRYU
39 Tras Street
Singapore 078978
Tel: +65 67889188
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Website 
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 11pm
(Closed on Sun)

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

Crystal Jade Jiang Nan @ Vivocity - Reopens With A Stronger Focus On Jiang Nan And Sichuan Specialties

Crystal Jade Jiang Nan at Vivocity has recently reopened, with a stronger focus on Jiang Nan and Sichuan specialties. The refined menu also draws your attention to communal dining over small plates or 小菜, paired with a selection of fine teas, wines and more.

Three Delicacies Platter 3/5

In the Jiangnan region, it is customary to start off the meal with some chilled appetisers. So what we had here is the trio of Three Delicacies Platter 巧手三拼 ($16.80 per portion); comprising chilled Nanjing Salted Duck Slices 南京盐水鸭, Chilled Spinach and fresh lily bulbs with sesame sauce 菠菜鲜百合 and Jiangsu Smoked Fish 江苏熏鱼. While the duck slices was slightly towards the drier side, the crisp Jiangsu smoked fish piqued my appetite with that layer of glaze, prepared with Shaoxing wine, black vinegar, brown sugar and dark soy sauce.

Conpoy and Chrysanthemum Soup 4/5

The soup - Double-boiled Conpoy and Chrysanthemum Soup with Pearl Abalone 杭菊干贝炖珍珠鲍鱼 ($18.80 per person) was superb with the addition of the chrysanthemum. The flora aroma opens up senses and the nature of this ingredient balances the richness of the soup. Fortified with wolfberries, pork and red dates, and served in a Chinese zisha teapot, every serving was palate cleansing and nourishing at the same time.

Cheesy Crisp Mochi Ball 2.5/5

For a touch of contemporary dining, Chef Martin Foo has also created a Cheesy Crisp Mochi Ball 芝士汤圆 ($10.80 for 6 pcs) featuring a chewy mochi exterior enveloping a soft and stretchy mozzarella cheese within. It was somehow too sweet and blend at the same time. This dish might work better should it appear in the dim sum category.

Mala Crispy Roasted Chicken 3/5

For hot dishes, we had one of their signature Mala Crispy Roasted Chicken 麻辣脆皮烧鸡 ($15.80/half, $29.80/whole) served in homemade piquant ‘mala’ sauce. The chicken itself was well done - tender meat with thin and crisp skin, those that you definitely shouldn't be chucking one side. However, the sauce was too saltish for other flavours to come through.

Steamed Yellow Croaker with Chinese Wine 3/5

Also known as the ‘land of rice and fish’, Steamed Yellow Croaker with Chinese Wine 酒香黄花鱼 ($28.80 per portion, about 400g) is a less commonly known Jiangnan specialty. A rustic dish you will find, dressed with just a touch of Shaoxing wine for its delicate flesh. A decent dish but it took quite an effort to have this fish, given the amount of bones and little yield out of the entire fish.

Sautéed Dried Shrimp and Vermicelli with Cabbage 3.8/5

At Crystal Jade Jiang Nan, wok-fried specialties are highly recommended, including this humble Sauteed Dried Shrimp and Vermicelli with Cabbage 虾米粉丝包菜 ($13.80 per portion). The shredded cabbage were lined slightly-charred edges and the wok hei made this pot of really simple dish irresistible. Should it be a little less oily, I think I could polish it clean by myself.

Crystal Jade Yangzhou Fried "Rice Shaped Pasta” 3/5

As I walked through the restaurant, this prominent green Crystal Jade Yangzhou Fried "Rice Shaped Pasta” 米形意粉,翡翠扬州炒饭 ($16.80 per portion) was on many of the tables. A quintessential Jiangnan dish, Chef Foo's version of Yangzhou fried rice is prepared not with rice but with orzo; a short-cut pasta. What gives it the emerald-green is a spring onion blend and then tossed with asparagus, shrimp and egg, topped with crispy sakura ebi. The execution was brilliant as it smelled and looked almost exactly like fried rice. However, I feel the taste and smell do not quite resonate with one another. Without the aromatic flavour of rice releasing from each bite, there is a connection deeply lacking when I really look forward to a moriesh bowl of fried rice. But if you are looking for a pasta, that's another story.

Double-boiled Snow Pear with Osmanthus 4/5

Rounding off the meal is a soul nourishing Double-boiled Snow Pear with Osmanthus 桂花炖雪梨($7.80 per person). It was such a pleasure biting into the soft and chilled pear. Available hot as well, I am sure it will be just as enjoyable.

Souffle Egg White Ball with Red Bean and Banana 2.8/5

What fell short of expectation is the Souffle Egg White Ball with Red Bean and Banana 高利香蕉豆沙 ($8.80 for 3 pieces), that made an dramatic entrance with smokey dry ice with each pillow-soft nuggets looking soft and beautiful. I couldn't wait to open it up, half expecting hot and molten red bean paste and sweet, mashy banana. But what fell out was a small dollop of red bean with a tiny slice of unripe banana. And what also didn't gel well is the taste of the egg white that came with it. A rustic fried red bean pancake would have fare much better.

Overall I feel that while there are some interesting take on some dishes, there are still rooms for fine-tuning and improvement.

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.


Crystal Jade Jiang Nan
Vivocity
1 Harbourfront Walk
#01-52
Singapore 098585
Tel: +65 62211830
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Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 1030pm
Fri-Sun, Eve of PH & PH: 11am - 1030pm

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

Marriott Cafe @ Singapore Marriott Tang Plaza Hotel - A Decadent Durian High Tea Buffet For All Durian Lovers

Durian lovers rejoice, for the king of the fruit season is back again! Known for its freshest International buffet spread, Marriott Cafe unveils its much anticipated Durian High Tea Buffet to delight those with a penchant for durians and desserts alike. Available from 1 June to 31 July 2018, prepare to relish in an extensive selection of this local favourite with a variety of durian pastries and desserts, meticulously handcrafted to perfection with premium Mao Shan Wang and D24 durians. The premium durians are innovatively incorporated into different types of desserts, such as the Glutinous Rice, Puff, Mochi and more.

An interesting take would be the Baked Durian Strudel. Best eaten piping hot, Marriott Cafe’s Baked Durian Strudel features rich creamy durian mousse wrapped in thick layers of glazed golden-brown flaky pastry.

The Glutinous Rice with Durian and Coconut Cream was also an unique dessert, as this sweet treat infuses coconut cream into moist sticky rice and pairs it with durian puree. The combination works surprisingly well together. The Durian Cream Puff comes in an airy choux pastry puff stuffed with durian mousse, whipped cream and custard, resulting in a compelling combination that makes it hard to just stop at one.

Another of their winning durian creation is the Durian Bread and Butter pudding. Featuring luscious D24 durian puree sandwiched in between sheets of durian custard and buttery brioche slices, it makes a doughy type of pudding filled with a rich durian flavour, which goes pretty well with a generous drizzle of the fragrant coconut sauce.

The Durian Crème Brulee Tartlet comes in a small buttery tart encasing smooth, melt-in-the-mouth durian custard. While the compelling combination presents rich flavours, I find the tartlet a tad too sweet due to the caramelised layer atop.

Among the platter of durian delights, one of my favourite is the Durian Mousse Cake, filled with robust D24 durian pulps, layers of velvety, light mousse and whipping cream complemented with soft sponge cake. The airy fluffiness of the cake is a good complement to the creaminess of the rich durian mousse. Another cake option is the Durian Swiss Roll which features soft fluffy cake roll sheets encasing a thin layer of smooth and rich durian cream. The Durian Mochi is also a favourite with its chewy soft mochi skin encasing thick durian puree.

In addition to the existing line of delish durian pastries and desserts, the buffet also boosts other tasty local delicacies. Do remember to save some space for the fresh seafood and sushi, including freshly shucked oysters, prawns and more.

Here, you can also savour in local favourites such as Dim Sum, Char Kway Teow, Oyster Omelette, Otah Otah, Chilli Crab with Mantou and more. There are also live station where you can get your choice of noodles prepared on the spot.

Indulge in the quintessential high tea experience with an assortment of fluffy scones, sandwiches and muffins. Apart from their durian specials, the buffet also presents an extensive array of nonya desserts and kuehs, as well as a selection of ice cream flavours.

Durian High Tea buffet
Date: 1 Jun to 31 Jul 2018
Time: 3pm to 5.30pm
Mon-Fri: Adult $45++ per pax / Child (5 to 12 years old) $27++ per child
Sat-Sun: Adult $48++ per pax / Child (5 to 12 years old) $30++ per child

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.


Marriott Cafe
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 68314605
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 10pm

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

Kabe no Ana and Men-ichi Ramen @ Jurong Point Shopping Centre - Mentaiko Madness

RE&S, the team who bring you your popular Japanese cuisine concepts such as Ichiban Boshi, Kuisin Bo, Kuriya, celebrates their 30th anniversary with Mentaiko Madness! Men-ichi Japanese Ramen and Kabe No Ana are the two out of its four restaurants concepts that will be running this special promotion.

Hakata Mentaiko Tonkotsu Ramen 3.8/5

From now till 4 June at Men-ichi Japanese Ramen, enjoy a bowl of collagen rich tonkotsu soup with mentaiko served as a whole. The commonly known versions of menatiko dishes often present mentaiko in the form of cream sauce, mayo drizzle etc, it is really the traditional way of serving it that allows one to appreciate the deep umami taste of mentaiko which I have learnt during my trip to Fukuoka. At only $14.90, I thought this Hakata Mentaiko Tonkotsu Ramen is quite decently priced, considering the rest of the regular dishes are priced within the same range.

Mentai Mayo Gyoza 3.8/5

Don't miss out the Mentai Mayo Gyoza ($6.90) - chicken gyoza drizzled with mentai mayo. Though it is back to a mayo form, that deep umami flavour of mentaiko is still quite pronounced.

Mochi Mentaiko Pizza 3/5

Do you know that Kabe no Ana is the creator behind the origina mentaiko spaghetti? And for this occasion, out came another four new mentaiko creations, of which are Mochi Mentaiko Pizza ($16.90) and Mentaiko Gnocchi set ($22.90). What I like about the pizza is the use of toppings that really get your jaw going - Chewy Japanese mochi, squid and succulent prawns.

Mentaiko Gnocchi 3.8/5

The Gnocchi dish really surprises me, given the fact that it is not a true blue Italian place. The pillows of gnocchi are light and fluffy, with a very slight stretchy texture. The mentaiko spinach cream sauce isn't too creamy and the perilla leaves brightens up the dish and gives its flavour a lift with its sharp, minty nuances. A truly enjoyable dish as you get a bit of everything in one spoonful - the pillowy gnocchi coated with mentaiko sauce, the succulent salmon cubes, ikura.

Each set comes with 2 appetisers, Iberico Pork with Tomato Salsa & Rocket Arugla, and Smoked Duck & Grapefruit Salad, as well as a Ume Spakrling Soda, available from now till 2 July. As some of you may find the mentaiko in its original state an acquired taste, these Japanese-Italian creations will be suitable to have with friends and loved ones.

If you are a mentaiko fans, do check out Tokyo Eater Pop-Up Store at Nex or Ichiban Sushi for more Mentaiko Madness. My preference still goes to the ramen as it allows me to savour the entire hunk of mentaiko as such dishes ain't readily available elsewhere.

Photograph 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.


Kabe no Ana and Men-ichi Ramen
Jurong Point Shopping Centre
1 Jurong West Central 2
#B1-55
Singapore 648886
Tel: +65 63970435
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Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Boon Lay MRT station. Take Exit C, D, E. Walk to the new wing of the shopping centre. Walk to destination. Journey time about 5 minutes. [Map]