Showing posts with label Shabu Shabu. Show all posts
Showing posts with label Shabu Shabu. Show all posts

Friday, July 12, 2019

MAI by Dashi Master Marusaya @ Bukit Pasoh - Discover The Dashi Difference


MAI by Dashi Master Marusaya at Bukit Pasoh is a new dining concept by Marusaya, an established wholesaler of Japanese katsuobushi (dried bonito) since 1962. Here at MAI, you will have a taste of its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna that is dried and fermented over 2 years instead of 1 year, a fermentation period which is more commonly practised in the market for commercial use. From a range of speciality dishes featuring all-natural dashi prepared from their signature aged katsuobushi, MAI wants you to enjoy the more sophisticated flavour of its katsuobushi.

Shabu Shabu 3.8/5

The set lunches are meant to be relatively more affordable. $29 can get you a Shabu-Shabu Set with US Black Angus Beef or Hokkaido Pork. Among all the set lunches I tried, the Shabu-Shabu not only brings out the most of the dashi stock, but it also allows you to appreciate the meats as well. For the same price, I recommend getting the beef, which pairs really well with its house dips - dashi ponzu and sesame.


Each set lunch includes a variety of sides and condiments - Chawanmushi and Miso soup with seasonal topping, bonito flakes and a bowl of claypot rice cooked with dashi. To flavour your rice, there are wasabi-flavoured konbu, ikura and Japanese pickles.

A4 Japanese Beef Toban Yaki 3/5

A4 Japanese Beef Toban Yaki Set ($49) may be luxurious, but it's rich and buttery miso sauce overpowered everything on the plate, including my dashi rice. Bonito flakes were added upon serving, but they seemed to just add on to the saltiness of the sauce.

Prawn, Scallop & Oyster Toban Yaki 3.5/5

A much lighter option would be the Prawn, Scallop & Oyster Toban Yaki ($32), in which the seafood is seasoned with shoyu, sake, mirin and yuzu juice. The sauce that had the seafood sizzling in was rich with yuzu flavour and definitely paired better with the rice compared to the buttery miso sauce.

Donabe 3.8/5

For sharing, one of the mains to try is Donabe - a traditional Japanese claypot cooked with Hokkaido Yumepirika rice, dashi, soy sauce, Japanese sake, and simmered with ingredients such as unagi or salmon. The rice itself was delicious, with herbal nuances of Sansho pepper. It takes about 40 minutes to prepare each donabe, so please do pre-order it.

Fish Jerky 4/5

The dinner menu features speciality sides such as this moreish Half Dried Bonito Fish Jerky. Other than the Shabu Shabu, none of the other lunch items really showcases the beauty of Marusaya's aged skipjack tuna as much as this humble fish jerky. Perhaps the omakase lunches and dinners may be a better option, with more courses featuring the dashi broth.


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.

MAI by Dashi Master Marusaya
46 Bukit Pasoh Rd
Singapore 089858
Tel: +65 63278414
Nearest MRT: Outram Park (EW Line, NE Line)

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

1) Alight at Outram Park MRT station. Take Exit H. Turn right onto Teo Hong Road. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, June 23, 2019

Teppan Kappou Kenji @ Tanjong Pagar Road - Summer Omakase Menu Showcasing In-Season Pike Conger Eel Fish And Ayu


This summer, Teppan Kappou Kenji at Tanjong Pagar introduces new delicacies and omakase selections that showcase ingredients in season, such as Pike Conger Eel fish and Ayu (Japanese sweetfish).

Watermelon Gazpacho 3.5/5

When temperatures start to pick up, and humidity rises, summer is the time for light and refreshing dishes. The first course to wake up our senses that evening was Watermelon Gazpacho, served with Japanese baby corn, Japanese water eggplant and smoked octopus.  Due to the use of ingredients such as plum, umeboshi that are more assertive in flavours, the soup was a lot more punchy than what I had expect from a cold watermelon soup.

Ayu Somen 3.8/5

The month of June is Ayu (Japanese sweetfish) season in Japan, and we had a taste of it in Ayu Somen in bonito dashi. Topped with a sauce made from boiled Japanese okra paste, the viscosity of the sauce made the somen smoother than it already was. But what delighted me the most were the citrus notes exuded from the use of yuzu and sudachi, which mingled well with the savoury bonito dashi broth.

Seasonal Sashimi 4.8/5

Seasonal Sashimi was the third course, and this dish set the anticipation up high of what was about to follow. The Uni with Japanese-spot prawn served in halved sea urchin shell comprising of Smoked Spanish Mackerel, Red Snapper, Toro (Tuna), Suzuki (Sea bass), Shima Aji (striped Jack)

Hassun 4.8/5

The fourth course was the most memorable - Hassun, part of a traditional multi-course (Kaiseki) Japanese dinner, all created from scratch by Chef Kenji. It was mesmerising. There were a total of eight courses, but each and every 'mini' course was distinct from one another and so intricate that they all intrigued and excited my senses. There is no specific sequence on how you should consume it, but I started the journey with the crunchy tempura of seasonal Japanese Sweet Corn and Edamame, followed by the Japanese Eggplant Rikyu-ni in a housemade sesame-based sauce. I like how the soft eggplant got a more luxurious texture from the creamy, nutty sauce. Another of my favourite is "Ishikawa Ko Imo Nopperi Ae" a type of Japanese small mountain yam. It is steamed and then cooked in a mix of katsuobushi, dashi, salt, sugar, shoyu, mirin before cutting into serving size, with the remaining portion being grated into a sticky paste (Nopperi-style) and mix with special white miso. We were advised to end the Hassum with Ao Ume (Japanese green plum) to cleanse our palate. It was no easy task to put this little plum onto our plate - boiled, soaked under running water for a day, before boiling for another hour, finally slow-cooking in a sweet sauce.

Isaki Cheek 3.5/5

Following that, we had a very tender Isaki Cheek (Gram fish), cooked on teppan in a saffron-style sauce made from katsuobushi, onion, capsicum. Served with "amana ga yasai" tempura, this Japanese green pepper served as a crunch element to this dish. Using herbs such as thyme and rosemary, this dish was also noted for its western flavours.

Hamo Shabu Shabu 3/5

Featuring Pike Conger Eel, we had Hamo Shabu Shabu. The soup is made from grilled Hamo (pike conger) bones, dashi, shoyu, mirin, and kombu. Served with Pike Conger Eel, another star item in this course was the homemade bean curd skin tofu. Its sweetness complemented the savoury soup really well.

Seasonal Kamameshi 4.5/5

A warm and hearty dish to conclude the meal is Seasonal Kamameshi. A mixture of different Japanese rice was cooked in a stock of bonito and assorted Japanese vegetable in the claypot, before adding in slices of A5 Ohmi Wagyu tenderloin and sea urchin (additional) into the kettle rice. The rice got much of its flavour from the bonito stock, with sweetness from the carrots, and those right underneath the tenderloin was rich with fats and juice from the Wagyu. I love the mushrooms in there too, which added lots of crunch and texture to the rice.

Musk Melon, Peach and Fig

Intentionally or not, I thought the dessert looked like a crystal ornament, with Musk melon, peach and fig resting on crushed ice, and crowned with housemade wine jelly that glittered under the lights. The attention to details was impeccable. The above Omakase is available at $150++.

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.

Teppan Kappou Kenji
99 Tanjong Pagar Road
Singapore 088520
Tel: +65 91523118
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 1130am - 230pm, 6pm - 1030pm

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel. Turn right at Tanjong Pagar Road. Walk down Tanjong Pagar Road towards the row of shophouses. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, December 15, 2018

The Gyu Bar @ Stevens Road - Launches Omakase Menu For Beef Enthusiasts


The Gyu Bar at Dine At Stevens, a 35-seater yakiniku restaurant offering premium quality Japanese beef has recently launched a beef-centric omakase menu for both lunch and dinner. I dropped by for dinner to try their 10-course dinner omakase menu priced at $138. It also have a 6-course lunch omakase menu priced at $68.

Truffle Edamame & Assorted Namuru

Our Amuse Bouche is a trio of Truffle Edamame, Marinated Bean Sprout and Housemade Leek Kimchi. A great way to nibble on them, with a few glasses of sake before starting on the omakase meal.

Uni Yukke Cone 4/5

Next is the house signature, Uni Yukke Cone. The waffle cone is stuffed with beef tartare and crowded with fresh Japanese uni. It is small but luscious with the tender beef and sweet uni. The fussy me felt that the sweetness of the waffle cone distorted the appreciation of the uni's sweetness. Maybe using plain waffle cone would be a better choice, allowing the main stars to shine.

Rib Finger Salad 4.2/5

For the cold starter, I had the Rib Finger Salad. It comes with seared beef and cucumber in a chef's special dressing. The sweetness of the dressing complemented the slightly fatty seared beef, resembling the local char siew. The crunchy cucumber provided the refreshing touch some what like our local achar.

Truffled Chicken Somen 4/5

The hot starter is the Truffled Chicken Somen. Love the smooth and silky somen, paired excellently with the boneless chicken thigh and truffled mushroom puree.

Scallop Croquette 3/5

The Scallop Croquette is the chef's daily special. The hokkaido scallop is lightly wrapped in a crispy breaded layer and seaweed, paired with uni sauce. I thought the uni sauce can be more piquant to brighten up the dish.

Yakiniku 4.2/5

Moving to the Yakiniku, we have 5 different cuts of beef and a pork. The chef will showcases the fresh meat to the diners before sending them to the grill. The five different cuts of beef are Wagyu Tongue, Top Round (Rosu), Chuck Rib (Karubi), Shoulder Clod (Misuji), Rib Eye. For the pork, we are served the Pork Neck (Tontoro)

Yaki Shabu 4.5/5


My favourite has to be the Yaki Shabu. The thinly sliced sirloin is grilled and paired with Japanese egg yolk (Miyaki egg) and black truffle. Surprisingly the egg yolk is very fragrant. Not only giving the beef a subtle coating of creaminess but also elevated the flavour.

Ishiyaki Beef Fried Rice 4/5

If you are still not full, worry not as the next course is Ishiyaki Beef Fried Rice. The fragrant bowl of fried rice is further perfumed by the fats from the Ishiyaki beef.

Matcha Ice Cream with Okinawa Brown Sugar 4.2/5

Wrapping up the meal is the Matcha Ice Cream with Okinawa Brown Sugar. I really enjoy the creaminess of the matcha ice cream, ending the meal on a sweet note.

For this December, The Gyu Bar also launches their Japanese celebratory package which includes the thrilling "Kagami-biraki Ceremony" for all corporate/group lunch or dinner bookings, where guests get to wield a wooden mallet to break open their own sake barrel in full Japanese tradition. The corporate/party package is open to anyone who wish to have an intimate sit-down meal from 25 pax or a larger event for mingling with up to 100 guests. From $2,500, all bookings come with their own sake barrel and a delectable menu, with the entire restaurant to themselves.

The Gyu Bar
30 Stevens Road
Singapore 257840
Tel: +65 67320702
Nearest MRT: Stevens (DT Line)

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

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]

Wednesday, November 7, 2018

A Merry Festive Celebration At Fairmont Singapore


From specially crafted festive lunch and dinner menus to extravagant buffet selections; as well as a wide range of gourmet takeaways, Fairmont Singapore may just have what you need to usher in this festive season.

Baked Whole Scallop, Herb Bread Crumbs, Garlic Lemon sauce

At Prego, from 18 to 31 December 2018, À la carte festive lunch and dinner menus from $24++ onwards are available. Enjoy seasonal ingredients such as this plump Baked Whole Scallop, served with Herb bread crumbs and garlic lemon sauce.

Kagoshima A5 Wagyu Shabu Shabu

Experience a different Christmas mood at Mikuni as Executive Chef Keisuke and his team delight you with Christmas-inspired kaiseki menus. Each creation showcases the finest seasonal ingredients, such as this Kagoshima A5 Wagyu Shabu Shabu.

- 4 to 31 December 2018 8-COURSE FESTIVE LUNCH $128++ per person
- 4 to 22 December 2018 8-COURSE FESTIVE KAISEKI DINNER $220++ per person
- 24 to 31 December 2018 8-COURSE FESTIVE KAISEKI DINNER $250++ per person

Kahlua Espresso

But what eventually warm all the hearts and souls may be these sweet creations from Cafe Noel. Among which my favourite goes to this bittersweet Kahlua Espresso, Clementine Orange Ganache, Coffee Genoa, 72% Chocolate Crunch ($76, 1kg).

Traditional Chestnut Yule Log

Second to that would be Traditional Chestnut Yule Log, Blackberry Confit, Crémeux Marron, Dulcey Streusel ($76, 1kg). I love how the tart blackberry confit which balances the sweetness of the chestnut.

Gingerbread House

What is too cute to be eaten is this Gingerbread House, layered with Spice Genoa, Raisin Caramel, Rum Supreme Cream ($150, 2kg).

Linzer Apricot

A twist to classic is this Linzer Apricot, Pistachio Chocolate Crémeux, Choux Puff, Linzer Biscuit ($76, 1kg).


Get merrier at ANTI:DOTE with specially concocted festive cocktails. Oh my DEER is like a hybrid of Sangria and Mulled wine, concocted with Monkey Shoulder Whisky and spiced red wine.


Adorably named Olaf! was sweet and tangy with Lemon juice and coconut pine syrup.


For a more indulgent celebration, head down to Prego for their Festive Sunday Champagne Brunch or Christmas Brunch.

- $158++ per adult with free-flow Taittinger Brut Réserve Champagne, Italian cocktails and house wines
- $138++ per adult with free-flow Prosecco and house wines
- $108++ per adult, $54++ per child with non-alcoholic beverages

25 December 2018 CHRISTMAS BRUNCH
- $168++ per adult with free-flow Taittinger Brut Réserve Champagne, Italian cocktails and house wines
- $148++ per adult with free-flow Prosecco and house wines
- $118++ per adult, $59++ per child with non-alcoholic beverages

Wednesday, September 26, 2018

Masizzim @ 313 Somerset - Expanded Menu Offering Shabu-Shabu, Crabmeat Egg Roll & More


The popular Korean restaurant, Masizzim has expanded their menu, offering new dishes such as Shabu-Shabu, crabmeat egg roll and spicy octopus. The new dishes will be available at both the 313 Somerset and Westgate outlets.

Shabu-Shabu 4/5


The newly launched Shabu-Shabu comes in spicy and non-spicy soup base. Customers have a choice of pork collar ($17.90 single portion), beef short plate ($19.90 single portion) or premium wagyu beef ($24.90 single portion) for the their shabu-shabu. Each shabu-shabu set also includes a bowl of assorted vegetables and mushrooms, Korean ramyeon and dipping sauces. Diners can also request for add-ons which is available at a nominal price.

Bulgogi Rice Ball Pork and Beef 4.2/5


Following their popular seafood-based rice balls, Masizzim has added new renditions incorporating Bulgogoi Fried Pork ($9) and Bulgogi Fried Beef ($10) into the mixed grain rice with seaweed, kimchi and sesame seeds. If you are new to the dish, it is served in a deconstructed bowl whereby customers need to get their hand dirty, to shape their own rice balls.

King's Ribs 3.5/5

Slow cooked to fork tender in Masizzim's secret stew sauce is the King's Ribs ($16.90). It is then stir fried with capsicums, red dates, king oyster mushrooms, chilli powder and sesame seeds. Unfortunately I find the sauce a bit too sweet for my liking.

Spicy Octopus 3.8/5

Another new dish on the menu is the Spicy Octopus ($17) served in a bed of blanched beansprouts. I thought the sauce can be more fiery. Customers can also eat it like a wrap, wrapping the baby octopus in the soft tortilla. I feel that the restaurant can serve more of the soft tortilla as it goes really well with the spicy octopus and beansprouts.

Crabmeat Egg Roll 4.5/5

Last but not least, my favourite item of the expanded menu is the Crabmeat Egg Roll ($12.90). This is great for sharing. Stuffed with real shredded crabmeat and seaweed, the omelette is sweet, fluffy and pillowy. One word - Oishii!


Overall I feel that diners will enjoy the new dishes at Masizzim and it has given diners more choices and reasons for a re-visit. Moreover, the price is pretty reasonable.

Note: This is an invited tasting.

313 Somerset
313 Orchard Road
Singapore 238895
Tel: +65 65095808
Nearest MRT: Somerset (NS Line)

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

Alight at Somerset MRT station. Take Exit B. Walk to 313 Somerset. Take the escalator to basement 3. Walk to destination. Journey time about 3 minutes. [Map]

Monday, September 3, 2018

Yuzutei @ Interlocal Centre (Pasir Panjang) - Hidden Japanese Restaurant Specialises In Yuzu


Opened without any fanfare at Pasir Panjang is Yuzutei, a yuzu specialty Japanese restaurant that has their menu centric in using yuzu that is specially air flown from Tokushima Perfecture, Japan. Only the highest grade, Kito Yuzu is used here. Its signature is Yuzu Shabu with the rare and premium A5 Hokkaido Snow Beef.

Yuzu Gyoza 2.8/5

I visited the restaurant for lunch so I didn't try the shabu shabu. Instead I ordered rice bowls from their lunch menu. While waiting for the mains to come, I decided to start with some Yuzu Gyoza ($7 for 5pc). The homemade gyoza is stuffed with yuzu filling that has been specially created by the chef. Unfortunately I did not find it memorable.


Tempura Curry 3.5/5

The first rice bowl I tried is the Tempura Curry ($14). It comes with 3 pieces of deep fried seabass, enoki and shitake. Dines have a choice of rice or udon. As you can tell I have gone for the rice bowl.
For the pricing, the rice bowl is quite substantial. The curry is also delicious and packed with robust flavours. My let down is the so called tempura, its nothing like the Japanese type light batter but more like deep fried Chinese food.

Gyu Don 3.5/5 

The other rice bowl I had is the Gyu Don ($16). It comes with stir fried angus beef with onions, poached egg, pickled radish and carrot. Once again, while the beef is quite enjoyable I felt that the execution is too incline to Chinese cooking.


My review is purely based on my lunch visit which I did not try their signature yuzu shabu. Hidden right inside Pasir Panjong Road away from the main road, this maybe a great place to escape the buzz of the city to have a quiet lunch/dinner. While the rice bowls have rooms for improvement, it is still pretty decent.

Interlocal Centre
100G Pasir Panjang Road
Singapore 118523
Tel: +65 96894092
Nearest MRT: Pasir Panjang (CC Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 4pm - 10pm
Sat: 1230pm - 10pm
(Closed on Sun)

1) Alight at Pasir Panjang MRT station. Take Exit A. Cross the road. Walk down West Coast Highway along the traffic. Turn left onto Pasir Panjang Road. Journey time about 12 minutes. [Map]