Gaijin @ KAP Residences Mall - Fuss-Free Japanese Soul Food

Gaijin is a casual two-storey Japanese restaurant in King Albert Park Mall, offering staples such as ramen, udon, and donburi. Where food choices are somewhat limited in the neighbourhood, among the residents and office crowd in the vicinity, Gaijin is quickly becoming a place known for its quality yet affordable Japanese comfort food.

Gaijin Karaage 3.8/5

Gaijin has a secret weapon to ensure that all its fried items are moist and succulent - that is Dr Fry. Thanks to its unique physical water molecule control technology, your fried food will stay succulent and crispy for a longer period of time, even with a reduction in the absorption of oil. The results were evident in my Gaijin Karaage ($8 for 3pc or $12 for 5 pc). These chicken thigh chunks had a light brown skin that was thin and crispy. There was a good portion of the nicely flavoured meat in every bite, rather than a mouthful of greasy fried skin and fats.

Katsu Curry Don 3.5/5

Likewise, for the Katsu Curry Don ($15), the Hokkaido Shiro Buta (snow pork) was moist and juicy with a thin, crispy skin. Given the serving size of the tonkatsu, this is quite value-for-money. However, the curry can be better. It combines the flavour profiles of two Japanese curry styles - one that’s more savoury and one that’s sweet and fruity. Although butter was added to it to bring out the flavours of the spices, I feel it wasn't as robust as I had expected it to be.

Gyudon 3.8/5

Hence, Gyudon ($14) satisfied me much more with its thinly-sliced premium Angus beef, which is chosen for its higher fat percentage. The longer these beef slices sit on your rice, the more the fats will melt into the rice underneath. The combination of the melted fats, the housemade yakiniku sauce and the juice from the sliced welsh onions made the rice really flavourful. Thus, it will take minimal effort to wipe this bowl clean.

Ebi Tempura Udon 3.5/5

The menu also covers staples such as udon and ramen. Ebi Tempura Udon ($13) uses Inaniwa udon which is relatively thinner and smoother, and its extra chewy texture works well in both cold and hot broth. The Ebi Tempura Udon serves the udon in a light dashi-based broth. The broth tasted a tad salty when I had it alone with the udon, but its higher salt content made it just right as a sauce for the accompanying tempura. The tempura set includes two black tiger prawns and assorted vegetables of the day.

Shio Tonkotsu Ramen with Kara Chilli Paste 3.5/5

It is rare to find a casual dining place that serves up decent ramen, and the Shio Tonkotsu Ramen ($12) did well with the addition of its homemade Special “Kara” chilli paste ($1). Despite the layer of homemade black garlic oil and pork fat oil floating on top of the broth, this salt-seasoned tonkotsu broth felt light on the palate after I mixed everything in, including the homemade shrimp-based chilli paste. The chilli paste provides more than just heat to the dish. A dollop of it adds depths of flavours into the broth. You will have the options from level one “mild spiciness” to level three “hot”. I reckon you can just go for level three ''hot''.

Meant to be wallet-friendly, Gaijin offers sake from Saito, Nanbubijin and more from $18 to $35 to complete the dining experience.

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.


Gaijin
KAP Residences Mall
9 King Albert Park
#01-40
Singapore 598332
Tel:+65 69040400
Facebook
Nearest MRT: King Albert Park (DT Line)

Opening hours:
Mon - Fri: 12pm - 3pm, 6pm - 9pm
Sat - Sun: 12pm - 9pm

Direction: 
1) Alight at King Albert Park MRT station. Take Exit A. Walk to bus stop at The Sterling (Stop ID 42051). Take any bus alight next stop. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at King Albert Park MRT station. Take Exit A. Walk to Bukit Timah Road. Turn left and walk to destination. Journey time about 10 minutes. [Map]

Jimoto Dining @ Joo Chiat - Authentic And Great Value Omakase Experience In The Eastern Neighbourhood

Nestled in the quaint neighbourhood of Joo Chiat is an authentic Japanese omakase restaurant - Jimoto Dining with Tokyo-born head chef Takahiro Sato at its helm. Opening its doors to eager diners from March 2019 onwards, Jimoto Dining rolls out a well-curated menu which goes beyond the sushi counter to showcase a variety of traditional Japanese cooking styles. Diners can expect four great value Omakase options from as low as $55+ per person, as well as a daily rotating selection of a la carte dishes, which includes a limited serving of A4 Miyazaki Wagyu Ribeye (from $98+).

All Omakase courses will consist of an appetiser, sushi and dish of the day from the hot kitchen. While the affordable five-course Toki ($55+) offers a quick dinner fix for those seeking a light meal and is served only from 6 to 7pm, the other three options are available for seven-courses - the introductory Sanpuru ($68+), innovative Kakushin ($98+) and the premium Zeitaku ($128+). We got an opportunity to try the premium Zeitaku, which will include a sashimi course.

Century Egg Tofu 4/5

The appetiser - Century Egg Tofu comes in soft tofu served in a homemade sauce of sake, mirin and shoyu. The delicate serving is then topped with chopped up century egg, ebiko and spring onions for an added crunch. Pair the dish with the Saito Yuzu Hikari (7% ABV) - a sweet sparkling sake made from Koshihikari rice in Kyoto, with delicate citrus notes.

Sashimi course 4.5/5

The Sashimi course changes daily depending on the type of fish Chef Takahiro sources from the market. We got to try the Tai (Snapper), Shime Saba (marinated mackerel), and Yellow Tail (Hamachi) for the sashimi course. Pair the fresh sashimi with the Saito Super Premium Junmai Daiginjo (14.5% ABV), a premium sake made with Yamada-Nishiki rice in Kyoto, with rich flavours and an elegant fruity aroma.

Snow Crab in Dashi Broth 4/5

For the simmered dish course, we were served the Snow Crab in Dashi Broth. It is blanched and then soaked in cold water to retain the natural sweetness and texture. It is simmered shortly in a dashi stock that has been boiled way for 3-4 hours with white radish to bring out a subtle refreshing sweetness. The light touch of yuzu zest adds a tang to the dish. Pair it with the Saito Dry Sake (13.5% ABV) - a light bodied sake made from Koshihikari rice in Kyoto, with a clean, dry and moderate umami flavour.

Grilled Salmon 4.2/5

The butter shoyu, Mirin sauce and lemon add a salty, sweet and sour combination of taste to the nicely Grilled Salmon. The tender grilled salmon was particularly enjoyable with a melt-in-the-mouth-consistency. The dish is paired with enoki mushroom and cherry tomatoes. Pair it with the Gansanryu Kisaragi Daigingo (17.5% ABV) - made from Dewa-sansan varietal rice in Yamagata Prefecture, with fresh pear, melon and peach aroma.

Sushi course 4.2/5

The sushi course is served with different sushi, depending on what Chef Takahiro sources from the market daily as well. Apart from the freshly marinated and sliced seafood, the rice used is a highlight as well. Specially made with akazu (red vinegar), it brings a rich umami flavour to the edomae-style sushi. Pair the fresh sashimi with the Saito Super Premium Junmai Daiginjo (14.5% ABV), a premium sake made with Yamada-Nishiki rice in Kyoto, with rich flavours and an elegant fruity aroma.

Meticulously scored by Chef Takhiro before serving, the Sumi ika (squid) has a fresh, chewy texture. A shiso (perilla) leaf sits between the sumi ika and the sushi rice, which presents a creamy mouthfeel.

The Maguro (bluefin) is blanched on the side and served with a smear of shoyu and mustard for flavour.

The Aji (Horse Mackerel) is served with ginger mirin to bring out the delicate, sweet flavours of the fish.

The Hamachi (Yellowtail) is paired with yuzu kosho, made from fermented chilli, peppers, yuzu peel and salt, which complements the rich, buttery flavour of the Hamachi well.

Ikura, Uni and Tonburi Rice Bowl 4.2/5

Arriving in a mini Ikura, Uni and Tonburi Rice Bowl, the smooth, creamy uni is particularly enjoyable with a briny ocean taste. The globules of ikura and tonburi present a popping sensation like caviar and tang to the dish. Mix it all in with the pearly sushi rice for an umami bowl of freshness.

Blueberry Cheesecake 4/5

End the omakase experience on a sweet note with a light dessert - Blueberry Cheesecake, which goes well with a luscious sweet wine, Château de Fayolle Saussignac.

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.


Jimoto Dining
325 Joo Chiat Road
Singapore 427582
Tel: +65 62233397
Facebook
Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Sat: 6pm – 11pm
Sunday: 6pm – 10pm
(Closed on Mon)

Directions: 
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

The Gyu Bar @ Stevens Road - Premium Black Wagyu Cattle Yakiniku

The Gyu Bar is an intimate 35-seater yakiniku restaurant nestled within the Novotel & Mercure hotel cluster along Stevens Road. Located almost right at the end of the F&B enclave, it enjoys a good amount of natural lights that lit up the wooden furnishing with a cosy warm glow. Central to the concept is communal dining hence the modular seats are circular to create a flow while individual table still enjoy a level of privacy.

Upon my arrival, I was brought to the "Sake Glass Wall" where the owners' collection of sake cups and glasses of various characters are exhibited. I was asked to choose a glass that I set my eyes on. Synonymous with yakiniku culture is the fostering of friendship and sharing. With the spirit of omotenashi in mind, the founders would like to share their collection of sake cups and glasses with you by offering you a drink on the house in your preferred sake cup, on each of your visit.

I selected mine that is lined with gold interior, known for its ability to infuse antioxidants into my sake and keep it chill for a longer time. An effort to make you feel at home, if you love the cup in your hand, you can call it your 'own' and have it each and every time you 'return' to this home. There are 40 types of imported Japanese sakes available for either individual consumption or sharing between small groups.

We started off with some Banchan and Uni Wagyu Yukke Cone ($38 for 4pc). I learnt that the origin of Yakiniku is actually closely associated and heavily influenced by Korean cuisine, which explains the side dishes and the use of Korean spicy miso in our dips. The latter was like a savoury ice cream which is cold and creamy in the mouth, tasted a bit briny and savoury, and finished off with sweetness from the crunchy biscuit cone.

Almost a year was spent sourcing for the finest bred of Black Wagyu cattle from Japan. Kumamoto Kuroge breed was eventually selected for their balance in marbling and meat. Stress free environment with pristine air quality, coupled with custom breeding techniques that consist of naturally purified water carved by the volcanos in Mount Aso, and a special blended diet of vegetables, you just got to taste the difference.

Omakase Beef Platter (Tongue, Top round, Short Rib, Rump, Chuck Rib) 4/5

Gyu Bar Platter ($98) allows you to try the various cuts and a more luxurious version would be the Omakase Beef Platter ($178/ 300g). When I first saw the platter, I was amazed by how elegant it looked, and that quality transcends to the flavor of each and every pieces. Even the Tongue, which I would normally avoid, was gentle on my taste buds.

Sirloin Sukiyaki Beef 4.8/5

When I had this Sirloin Sukiyaki Beef with egg dip ($30 per serving / $42 per serving with Uni), it was one of the moments when my heart lifted with contentment as the meat, laced with the truffled egg yolk, melted in my mouth. A small rice roll, made with organic short grain rice from Niigata is served with the beef, meant for you to soak up the remaining egg sauce, which is now flavoured with the beef's juice.

Tontoro 3.5/5

Aside from beef, quality sourced pork loin and neck (Tontoro) cuts, scallops are offered in the menu as well.

Signature Roast Beef Don 3.5/5

If you intend to drop by for lunch, you can choose from a variety of rice bowls that comes complete with soup, house salad and dessert. One of the recommended dishes is the Signature Roast Beef Don ($35). The slabs of slow roast beef were quite lean but they were still rather flavourful and tender. The Chef's secret gravy works with the onsen egg to bring the beef, mushrooms and rice together in harmony. What I thought is lacking, is that char on the surface of the beef to draw out its fats and juices embedded within.

Yuzu and Salt Ice Cream 3.5/5

With all that lingering in your mouth, simple desserts such as ice creams are probably the most ideal way to round off your meal. The Yuzu Ice Cream ($6) was refreshing while the Salt Ice Cream ($6) was milky, sweet and savoury.

Thanks to the high efficiency of the restaurant’s ventilation system throughout the restaurant, you will leave this place still feeling and smelling fresh, and perhaps more rejuvenated. Like a cup of good coffee that perks me up without sending my heart racing, the meats didn't overload my stomach despite the quantity I had. The soothing ambience within The Gyu Bar allows one to have deep conversations with others, while savouring all that are on the table. Instead of eating your heart out, you may just want to leave some space for the next time.

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.


The Gyu Bar
30 Stevens Road
#01-08
Singapore 257840
Tel: +65 67320702/ 91503164
Facebook
Website
Nearest MRT: Stevens (DT Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Sun with Moon Japanese Dining & Cafe @ Wheelock Place - Launches Latest 2018 Grand Menu

Sun with Moon Japanese Dining & Cafe at Wheelock changes its menu almost every year and has recently launched its latest 2018 menu, curated by Executive Chef Mr Toshio Sawai. Expect new highlights and creative takes on all-time favourites.

As one of the earliest Japanese establishments in Singapore in 2005, Sun with MooN has taught us how to appreciate certain traditional Japanese food that we are not familiar with. And even now, some of the dishes are kept as such, such as this Gyu tan Ishiyaki ($13.80).

Zensai Mori 3/5

Zensai Mori ($16.80) is a platter of 7 chef-curated appetizers, created perhaps with the intention to accompany your sake or beer. All the items have been marinated to intensify the taste. I quite like the savoury bacon-like grilled pork belly and the crabmeat and asparagus with mentai sauce in the middle. I thought the unagi with cream cheese is interesting, though some think otherwise. As the items are more highly flavoured than usual, pickled radish with yuzu and herring roe helps to clean the palate in between bites.

Temari Sushi 2.8/5

I prefer the Zensai Mori a lot more to its latest Temari Sushi ($23.80), which is a platter of sushi but in bite-sized mini rice balls with toppings. Despite the seemingly succulent toppings such as fresh scallop, yellowtail, swordfish, salmon belly, there is not much motivation for me to order this dish.

Kamameshi 3.8/5

Experience the traditional Kamameshi with a new appreciation. This rice dish is cooked in an iron pot called kama and here you will have it served to you in the iron pot, alongside with teapot soup. There are 2 new renditions - Niku Atsu Hotate & Unagi Kamameshi ($26.80) and Premium Seafood Kamameshi ($35.80). The latter is a lot more umami but if you ain't a fan of oyster, then the first would be a much better choice, especially when the flame-seared scallops gives so much texture and flavor to the rice. Eating straight out of the kama is the best, as for me, I get to dig the slightly burnt rice at the bottom and sides. The Japanese rice was plump and pearly, which made it very satisfying when I had it with the soup broth at the end.

Beef Miso Dare Sukiyaki 3.5/5

If that's not enough to warm you up, this piping hot Beef Miso Dare Sukiyaki ($25.80) will do the deed. Made with Executive Chef Sawai’s original miso dare blend with hatcho (soybean) miso from Okazaki in Aichi Prefecture, there is a balance of flavor, without being too overly sweet. Chef Sawai is thoughtful to choose diced US Ribeye beef cubes over standard sliced beef to retain the flavours of the beef longer.

Sun Chirashi Don Set 3/5

Sun Chirashi ($35.80) is the special rice don here, luxurious with premium sashimi such as medium fatty tuna, and scallops. Still, I feel it can't beat the comforting Kamameshi.

Steak Moriawase 3/5

Steak Moriawase ($45.80) is good for sharing, offering a combination of Japanese Wagyu, US Tenderloin and pork steak (300g). We had the steaks with red wine and goma mustard sauce, both are Sun with Moon original sauce blends. The sauces complement the meats well. However, with many other better items to choose from, this is not bang for the buck.

Dessert Trio 3.8/5

The desserts here are highly recommended. Dessert Trio ($9.80) allows you to have the Tofu Cheesecake, Matcha Ice Cream and Kuiroguma Pudding. All are superb, especially the wobbly black sesame pudding, you might end up having to fight for all three!

Umeshu Sampler (tasting portion)

The variety of sakes, wines, and spirits here are selected by in-house sommelier Mr. Daisuke Shibuya. The Umeshu Sampler, a tasting menu of umeshu allows you to sip flavours from different regions of Japan. Starting from Fukui Region, we travelled down to the Hokkaido Region, Kishu Region and back at Fukui Region with a spicy note. The Shiso-umeshu seems to be the most popular with that extra peppery flavor. Not many could accept the spicy Hannya Tou but it is also that heat that engages.

Compared to some contemporary Japanese dining places which have completely lost their identity, I feel Sun with Moon Japanese Dining & Café still manages to capture a level of authenticity in its latest menu.

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PROMOTION - 20% Discount Off Total Bill

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Followers and readers of SG Food on Foot will get to enjoy 20% discount off total bill when you dine at Sun with Moon Japanese Dining & Cafe between 02 July and 31 July 2018. All you need to go is quote SGFOODONFOOT X SUN to enjoy the discount.

- Present discount code (SGFOODONFOOT X SUN) upon payment of bill.
- Discount code entitles followers and readers to 20% discount off total bill.
- Not valid in conjunction with any other on-going promotions or privileges.
- Valid from 02 July to 31 July 2018

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.


Sun with Moon Japanese Dining & Cafe
Wheelock Place
501 Wheelock Place
#03-15/16/17
Singapore 238880
Tel: +65 67336636
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Orchard MRT station. Take exit E. Walk to destination. Journey time about 5 minutes. [Map]

Ippudo @ Tanjong Pagar Centre - The Famed Ramen Opens Its 9th Outlet

With IPPUDO opening its ninth outlet at Tanjong Pagar Centre, CBD crowd can now enjoy another famed ramen to either fuel them for the long day or comfort their tired soul at dusk. What's special about this outlet is that three new side dishes were crafted exclusively for it, alongside with the reintroduction of its three seasonal ramen dishes.

Salmon Katsu 4.5/5

It's not all about ramen at Ippudo. Savour their new side dishes before tucking into your favourite ramen. The three new sides dishes are Aburi Beef Sushi with Ikura ($18), Teppan Chashu Hamburg ($15) and Salmon Katsu ($18).

Salmon Katsu wins me over with its soft and tender sashimi core that comes breaded. Like any fried stuff, the crispy thin batter adds an extra yumminess to the salmon sashimi and the accompanying piquant house-made tartar sauce makes it even more delish and satisfying.

Aburi Beef Sushi with Ikura 3/5

Aburi Beef Sushi with Ikura comes in cute bundles of Hokkaido sushi rice wrapped with pan-seared prime beef slices, crowned with fresh ikura. Thicker slices of beef might have made them fuller in flavour and texture.

Teppan Chashu Hamburg 3.5/5

Teppan Chashu Hamburg is a light starter featuring a hand-chopped pork patty topped with a raw egg yolk. Pouring the complementing homemade teriyaki sauce over while it was still hot had a slight sizzling effect that whets my appetite.

Spicy Black 4/5

Spicy Black, Chuka Soba and Hakata Niku Soba are seasonal ramens that have earned themselves a place in the main menu. Preferring thick and milky broth, we tried Spicy Black ($19) and Hakata Niku Soba ($17). Inspired by bak kut teh, Spicy Black comes with a dollop of a special homemade miso paste that enriches the already thick broth with spices and peppers, resulting in a robust, creamy broth with nutty nuances. It reminds me of black sesame broth but the flavour is alot more intense.

Hakata Niku Soba 3/5

Hakata Niku Soba ($17) is however, disappointing. The thin slices of pork belly were somewhat dry when I was expecting meltingly tender meats.

A good refreshing beverage to go with your ramen would be Lemon Soda ($5)

Another addition to this new outlet is its sake bar which offers hot and cold sake, Sapporo beer and whisky highball. I like the fact that I'm given the choice of tasting portion and full cup. I do recommend trying out their premium sake which is round, sweet and refreshing.

Following Japanese culture where Japanese diners seek out quality alcoholic drinks at best-value prices, its Choinomi Set Promotion ($12.90) comes with a choice of draft beer, highball or bottled beer together with one serving of otsumami - snacks specially prepared to pair with the drinks. You can choose from 12 different snacks including Chicken Karaage, Spicy Chicken Wing and Otsumami Menma. Promotion is available daily from 3 pm onwards until closing.

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.


Ippudo
Tanjong Pagar Centre
5 Wallich Street
#01-15
Singapore 078883
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 11am - 10pm
Fri-Sat: 11am - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]