Tampopo @ Takashimaya - Tampopo x Unazen: #01 Tempura Selection, First Tampopo Collection Featuring Thematic Collaborations

Tampopo, a longstanding Japanese cuisine brand in Singapore, recently launched its first-ever Tampopo Collection, an exclusive collaboration space within Tampopo Takashimaya. The new extension will feature a rotating series of thematic collaborations, each offering diners a different experience of Japanese cuisine. Kicking off the series is Tampopo x Unazen: #01 Tempura Selection, available for lunch and dinner from 1 September to 31 October 2026.

Priced from $15.80, each Tempura Selection set comes with an assortment of freshly fried tempura, a mini bowl of unagi rice, umami-rich miso soup, and a choice of hot or iced green tea. You can choose from four options: The Little One ($15.80) with a four-piece selection, The Easy One ($21.80) with six pieces, The Perfect One ($25.80++) with eight pieces, and The Big One ($28.80), which we had the pleasure of trying.

The Big One

The Big One ($28.80) features two Anago (sea eel), two prawns, four seasonal vegetables, tempura egg, Wakasagi tempura and sashimi.

Mini Unagi Don

The Mini Unagi Don was ever so moreish, with the sweet-savoury unagi pairing well with the rice to make a comforting accompaniment to the tempura assortment. One highlight of the tempura platter for me was the Anago, plump and tender, with a lovely contrast between the soft flesh and its crisp, golden batter.

Tempura Egg

The Tempura Egg was the most surprising element! It might look like an ordinary piece of egg tempura, but cutting into it revealed a luscious, golden yolk that oozed out like lava. It paired particularly well with the umami-rich unagi rice, making each mouthful even more satisfying.

Among the seasonal vegetable tempura, we especially enjoyed the juicy whole mushroom and pumpkin slices, with an intense natural sweetness beneath their crispy coating.

Sashimi

Except for The Little One Set, the other sets include a portion of sashimi, making them a more complete meal.

What sets this tempura selection apart is the thoughtful pairing of crispy tempura with a mini unagi don, plus anago and the delightful surprise of oozy egg tempura. These touches make the offering more than just another tempura set, giving diners something a little different to look forward to.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Tampopo
Takashimaya
Tower B
391 Orchard Road
#B2-33
Singapore 238872
Tel: +65 6235 2318
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 845pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 5 minutes. [Map]

Ginkyō by Kinki @ Holland Village - Japanese-Inspired Ochaji Teishoku Afternoon Tea

Sat on the third floor of One Holland Village is Ginkyō by Kinki, a modern Japanese bistro featuring a menu that spotlights Japanese fusion creations using both Japanese and international ingredients. This concept is by the same team behind Kinki at Customs House.

Ochaji Teishoku 4/5

The restaurant has now launched a new experience, the Ochaji Teishoku, a Japanese-inspired Afternoon Tea available every Friday and Sunday from 2.30pm to 5pm. The 8-course experience is priced at $68 per set, served in an elegant wooden shiraki box. Unlike the usual afternoon teas built around a mix of sweet and savoury bites, Ginkyō’s rendition focuses on 7 savoury Japanese dishes and 2 types of desserts.

Pitan Tofu

We started with the earthy Pitan Tofu, featuring a smooth base of house-made egg tofu topped with tobiko and snow crab flakes.

Tai Tiradito

Next was the Tai Tiradito, thin slices of sea bream dressed in a citrusy marinade, paired with cherry tomato and shio konbu. We would have preferred it to be less citrus-forward for better balance.

Sashimi Trio

The Sashimi Trio featured seasonal cuts, and ours was impressively fresh.

Tori Tsukune

The fourth course was the Wagyu Tataki, but as we do not take beef, the chef kindly swapped it for Tori Tsukune. This was one of our highlights, tender and grilled to a lovely char, finished with a sweet soy glaze.

Tasai Kakiage

The crunchy Tasai Kakiage was a pleasant surprise. The mix of napa cabbage, carrot, capsicum, onion and shimeji mushroom was well-balanced, paired with a savoury-sweet dipping sauce.

Ikura Rice

While the Ikura Rice may look simple, the briny, fresh ikura provides a welcome burst of flavour.

Truffle Tamagoyaki

The final savoury dish was the Truffle Tamagoyaki, pairing sweet egg with truffle paste.

For dessert, two types of sweets were served: seasonal Japanese Mochi and Ichigo Panna Cotta. We preferred the latter for its smooth texture and lightly sweetened profile.

Reservations are encouraged and can be made at www.ginkyo.sg/reservations or by phone at +65 9337 7451.

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


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to the destination. Journey time about 5 minutes. [Map]

HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Sushi Dorobo @ Bugis Cube - An Intimate 10-Seater Omakase Worth Discovering

Sushi Dorobo, a cosy 10-seater at Bugis Cube level 3, offers a quietly intimate omakase experience - the kind where the chefs interact, observe and occasionally surprise you with off-menu touches. Opened just a few months ago and run by two chefs, the restaurant keeps things simple and focused. We went for the Sushi Kage Omakase ($139) for dinner. There is also a more affordable Sushi Shiobi menu at $99.

Appetizer

The meal begins light but thoughtful, with a trio of Soramame (broad beans), Amela Tomato and Hotaru Ika (firefly squid). It’s a well-balanced opener that is refreshing, slightly briny and texturally interesting. Nothing overly complex, but a good way to ease into the meal.

Cold Dish

The Hokkaido Oyster with Yuzu Ponzu is a highlight early on. Creamy and fresh, the oyster is lifted by the citrusy dressing, while the ikura adds little bursts of salinity. Simple, clean flavours done right.

Seasonal Sashimi

We were served Kampachi, Scallop and Akami. The kampachi stood out, lightly aburi-ed for added depth and aroma. It’s a small touch, but one that shows attention to detail that elevates what could have been a standard sashimi course.

At one point, the chef brought out what looked like a long white fish, which was actually octopus. Sliced and served complimentary, the different cuts offered contrasting textures - one more tender, the other slightly crunchy. No sauce needed; the natural flavour was enough.

Chawanmushi

A comforting, familiar dish done well. The Chawanmushi is silky and light, with chunks of white fish hidden within, adding both texture and flavour. It’s simple but satisfying, the kind of dish that quietly anchors the meal.

Hirame – Flounder Sushi

Madai – Seabream

Kinmedai - Golden Eye Snapper

Engawa - Flounder Fin

Aji - Horse Mackerel

Aka Ebi + Foie Gras - Red Prawn + Foie Gras

Chutoro - Medium Fatty Tuna

Otoro + Caviar

The omakase continues with 8 pieces of Nigiri made fresh right in front of us, featuring a mix of classic and premium selections. The progression is well-paced, moving from lighter to richer flavours. Standouts include the Engawa for its smoky, fatty depth and the Aka Ebi topped with Foie Gras, which is indulgent, slightly over-the-top, but undeniably satisfying.

Temaki – Uni Handroll

A fun, slightly theatrical moment where the Uni Handroll is finished with edible gold, making it very much a “phone eats first” course. It’s rich, creamy and indulgent!

Tuna Negroni Sushi Roll

Just when we thought the meal was wrapping up, the chef served a Tuna Negroni Sushi Roll that was generously filled and more than a mouthful. Unexpected, but a satisfying addition to our already full stomachs.

Soup – Miso Soup

By this point, a hot bowl of Miso Soup feels very necessary. Warm, comforting and a good reset before dessert.

Seasalt Ice Cream, Red Meat Melon

Dessert was a pleasant surprise - Seasalt Ice Cream sandwiched in a Monaka, finished with a drop of truffle oil. It’s an unusual combination, but it works! Sweet, savoury and aromatic all at once. Paired with a slice of very sweet Red Meat Melon, it ends the meal on a clean, balanced note.

Sushi Dorobo is less about theatrics and more about delivering a quietly enjoyable omakase experience. The intimate 10-seater setting, paired with friendly and attentive chefs, creates a relaxed atmosphere that feels personal rather than formal.

While the menu leans on solid fundamentals, it’s the small surprises and thoughtful touches throughout the meal that make it memorable. It may not aim to be the most refined omakase in town, but it strikes a good balance between quality, creativity and comfort. It is a spot you’d return to for an easy, satisfying dining experience.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Sushi Dorobo
Bugis Cube
470 North Bridge Road
#03-17
Singapore 188735
Tel: +65 8344 2811
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Tue-Sun: 1130am - 2pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road. Turn right onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit D. Walk to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]