The Gyu Bar @ Stevens Road - Commemorates National Day With Spicy Tomato Sukiyaki

To celebrate Singapore national day, The Gyu Bar comes up with a limited edition Spicy Tomato Sukiyaki, available for both dine-in and takeaway from 8 to 31 August 2022. The sukiyaki incorporates flavours well-loved by Singaporeans, tanginess from the tomato coupled with hint of spiciness from the chilli padi.

Before starting on our lunch, we are served with some Sakura Cracker to munch on while waiting for the first course to be served.

Seasonal Starters

Our first course is the Seasonal Starters that comprises of the crowd's favourite Uni Yukke Cone. The cone is stuffed with beef tartare and crowned with uni.

Perfect for two persons, guests may choose from a selection of:

- 250g Hida Wagyu Sirloin ($308++ for dine-in; $238+ for takeaway)
- 250g Miyazaki Wagyu Sirloin ($268++ for dine-in; $198+ for takeaway)
- 250g Olive Wagyu Sirloin ($368++ for dine-in; $298+ for takeaway)
- 250g Assorted Platter of Hida, Miyazaki, and Olive Wagyu Sirloin ($328++ for dine- in; $268+ for takeaway) – ideal for those who enjoy a variety of quality wagyu
- 300g Hokkaido Pork ($208++ for dine-in; $138+ for takeaway)

The Gyu Bar’s house-made warishita is imbued with fresh tanginess and natural sweetness from peeled tomatoes. For those who enjoy spicy soups, tantalise the taste buds with optional add-ons of chilli padi and deep-fried garlic chips that are served on the side.

Every sukiyaki set is accompanied by assorted vegetables and tofu, konnyaku noodles, two bowls of Hokkaido rice, and raw Okinawa egg as a dip.

The Gyu Bar’s National Day special is available for dine-in and takeaway from 8 to 31 August 2022. Takeaway via self-collection and island-wide delivery is available daily from 11am to 9pm. Orders may be placed via phone at +65 9150 3164, or online at www.thegyubar.com.sg.

Note: This is an invited tasting.


The Gyu Bar
30 Stevens Road
#01-08
Singapore 257840
Tel: +65 67320702
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]

IKO @ Neil Road - Transform Into Restaurant And Bar Dripping With Style And Seasonality

Hit by Phase 2 Heightened Alert and the various COVID restrictions in its initial opening, IKO at Neil Road has recently reopened with a brand new kitchen team and menu. The restaurant has even gotten Dylan Ong, chef-owner of Franco-Asian restaurant The Masses, as consultant chef in its transformation.

Fresh Oyster 4/5

We started with the Fresh Oyster from Japan. You can give the oyster a shot of sake (+$5) to perk up the enjoyment. It is my first time having oyster and sake pairing. It is a refreshing way of enjoying the oyster with the sake, giving it a subtle sweetness.

Charred Edamame 3.5/5

Great to go with a few cups of sake is the Charred Edamame ($12) paired with oyster leaf, wasabi powder and wasabi rice,

Tempura Jalapeno 4.2/5

A delightful snack I enjoyed a lot is the Tempura Jalapeno ($9) coated in a light and crispy tempura batter. Be careful when you bite into the crunchy jalapeno, as it is stuffed with hot, oozing cheese.

Salmon 3.5/5

We tried the Salmon ($19) and Scallop ($18) under the sashimi section. The presentation of the salmon sashimi is pretty with the orange and green colour combination from the kiwi ravigote, dill oil and chive. However, I felt it lacked a bit of zest to elevate the freshness.

Scallop 3.8/5

I preferred the scallop sashimi more as it carries more punches in flavour. We have mixed opinions on the gin compressed watermelon though. I felt the gin infusion of the watermelon gives the scallop a bitter finishing. But, on the other hand, if it is without the alcohol, the watermelon's sweetness may give it a more refreshing touch instead.

Tempura Soft Shell Crab 4/5

The Tempura Soft Shell Crab ($14) is usually enjoyed with mayonnaise. Still, IKO has given it an elevated twist, pairing it with avocado puree and soy cured egg yolk.

A5 Wagyu Sukiyaki 4.5/5

The A5 Wagyu Sukiyaki ($26) is a beautiful dish on the menu. There is shiitake mushroom, leek, scallion, egg yolk, and perilla in the bowl. However, the highlight has to be the fatty and tender A5 Wagyu beef.

IKO Roll 4.2/5

The IKO Roll ($24) is a delicious work of art whereby foie gras, maitake, and fig are rolled a la sushi to showcase the balance of flavours. It is finished with a shower of truffle shaving to top the enjoyment.

Pasta 4.5/5

A pasta dish on the menu is the Bucatini with charred firefly squid, ikura, tobiko and bottarga. It is a bowl of slurping goodness that is worthy of your calories.

Not Your Ordinary Rice Bowl 4.5/5

A signature at IKO is the Not Your Ordinary Rice Bowl. There are five different bowls - Classic, Simple, Fun, Sexy and Luxury. I had the tasting portion of the Luxury Bowl ($42). It comes brimming with luxe and premium seafood such as otoro, maguro, salmon, ikura, tobiko, snow crab and uni on top of the seaweed rice

Lamb Loin 4.5/5

We had the Lamb Loin ($29) from the grill, which is incredibly tender and juicy, stewed in a delicious broth made from 10 different kinds of mushrooms.

Matchamisu 4.5/5

Wrapping up our dinner at IKO is the Matchamisu ($13). It may look sort of messy, but this is one yummy dessert to save some space for.

Note: This is an invited tasting.


IKO
65 Neil Road 
Singapore 088897
Tel: +65 88665218
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 12 - 3pm, 530pm - 1030pm

Direction:
1. Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

Tamoya Udon @ Plaza Singapura - Relocates to Its New Location

Bidding goodbye to its first outlet at Liang Court, Tamoya Udon celebrates the opening of its new outlet at Plaza Singapura with the introduction of Truffle Tonkotsu Udon and Sukiyaki Udon.

Tamoya's Truffle Tonkotsu Udon easily outshines many tonkotsu ramens out there with its rich and creamy pork bone broth, tender and well-marinated chashu slice, and a really good ajitama egg. Although infusing truffle oil and truffle paste into the udon elevates its X-factor, it is just as satisfying with these condiments.

Fans of its sukiyaki udon, fret not. They are here to stay. The Beef Sukiyaki Udon ($12.80) and Pork Sukiyaki Udon ($11.80), both comes with a soft boiled egg. Like Shabu Shabu, beat the egg and dip your meat and vegetables into the beaten egg mixture for a complete sukiyaki experience.

Written and photography 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.


Tamoya Udon
Plaza Singapura
68 Orchard Road
#06-11/12
Singapore 238839
Facebook
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 1130am - 930pm

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

Beef Sukiyaki Don Keisuke @ Tanjong Pagar - Latest Beef Sukiyaki Don Concept By Keisuke Takeda

Keisuke Takeda is back to wow you with his latest concept restaurant - Beef Sukiyaki Don Keisuke, located within Onze @ Tanjong Pagar. Seats are extremely limited with a preparation space much bigger than the dining area and you will see why when you drop by for a visit.

Kiwami Wagyu Sukiyaki Don 4/5

Beef Sukiyaki Don is not a new concept but with Keisuke Takeda, you know it is going to be different. Prepared ala minute right in front of you, it is an experience right from the start, seeing the chef picking up the beautifully marbled beef slices and placing them into the hot pan, hearing the sizzling of the beef. Then comes the sweet, caramelised soy sauce smell mingling with your nostrils. And when the chef gently plates the beef onto the shining bowl which is already topped to the brim with rice, braised tofu, cabbages etc, you just have to clasp your hands together in anticipation and wait. Well, that was what I did.

The menu is really simple. Two choices of meat, either Beef Sukiyaki Don that comes with US Prime Beef ($13.90, add on 120g for $10) or the premium version Kiwami Wagyu Sukiyaki Don featuring Yonezawa Beef A4 ($29.90, add on 120g for $25). Each set comes with a half boiled egg, handmade sesame tofu and a miso soup.

Since it is a don, rice is the soul. The Koshihikari rice is cooked in a special double layer claypot and almost one third of the the kitchen is dedicated entirely to that. Eating the rice and the sauce alone, itself is a treat. You may top two dollars more for the rice if you wish!

Elevate the taste of your Sukiyaki with the condiments on the tables. I discovered the beauty of Sansho pepper when I had my first unagi don, and this time round, I found Yuzu Shichimi. I love how it brightens the taste of the sweet and savory beef with its citrusy note and tingle my taste buds with the various spices.

Beef Sukiyaki Don Keisuke may seem yet another single dish concept by Keisuke Takeda but inside this small space are layers of elements done right. When some are easily overlooked - from the highly regarded rice, the braised sides, the sesame tofu that intrigues with its umani dashi gravy and mochi texture, down to the free pickles on the table, which impress me with ingredients such as beets and burdock, and their acidity is just perfect on the richness of the beef. I would think it is going to be another long queue again, so be prepared. Beef Sukiyaki Don Keisuke will be official open on 24 September 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.


Beef Sukiyaki Don Keisuke
Onze @ Tanjong Pagar
11 Kee Seng Street
#01-01
Singapore 089218
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Open daily 1130am - 230pm, 5pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road at Tanjong Pagar Road. Turn left onto Tanjong Pagar Road. Walk down Tanjong Pagar Road. Turn right onto Kee Seng Street. Walk to destination. Journey time about 8 minutes. [Map]

Niku Kappo @ ION Orchard - Dine In Style Without Breaking The Bank

Niku Kappo is a Japanese beef and sake restaurant located at ION Orchard. The restaurant which hails from Tsukiji, offers Japanese Kappo style cuisine, focuses on good beef, ranging from sushi to skewers to tendon bowls and more. Kappo means cut and cook in Japanese is a traditional way of preparing Japanese cuisine.

Pakuchi Tempura 3.5/5

While waiting for the mains, you may want to start with the Pakuchi Tempura ($6.90). Lightly coated with tempura batter, it gives the coriander an enjoyable crispy texture. For those that does not like the taste of coriander, it is quite subtle. Personally I prefer the distinct flavour of the coriander to stand up more.

Tori Kushi Mori 4.2/5

Grilled to a delectable tender bite is the Tori Kushi Mori ($19.90). What is unique is the topping on the chicken skewers. The flavours are miso, citrus, sesame, vinegar & tartar and teriyaki sauce. There is also beef version, Wagyu Kushu Mori ($39.90) which comes in an assortment of grated radish & ponzu sauce, edo sweet miso, homemade steak sauce wasabi and saikyo miso.

Tokusen Niku Sushi Mori 8 Kinds 3/5

Usually we have sushi with seafood but how about beef? The Tokusen Niku Sushi Mori 8 Kinds ($38.90) comes with sliced wagyu beef topped with a premium mix of ingredients such as uni, truffle and foie gras. Unfortunately we find the beef on the tough side, which didn't quite go well with the ratio of sushi rice.

Sukiyaki Sushi 4/5

Compared with the tokusen niku sushi mori, I prefer the Sukiyaki Sushi ($19.90) more. The beef is wrapped around some sushi rice and then blow torched. The aburi beef slices are more tender with the right proportion of sushi rice.

Time Bomb Maguro 4/5

It is not just about beef at Niku Kappo, it has a variety of other seafood items such as the Time Bomb Maguro ($9.90). The tuna cubes are blow torched and cooked by the fire underneath, giving it a hint of smokiness.

Iced Tako Wasabi 3/5

I didn't quite enjoy the Iced Tako Wasabi ($9.90). I find the sliced octopus too chilled and bland in taste. However I have to say the wasabi is really pungent.

Niku Tendon 4/5

Unatama Don 4.2/5

For those that just need a quick meal, you can go for the Niku Tendon ($12.90) and Unatama Don ($18.90). These rice bowls come with delicious ingredients atop the warm bed of rice. Given a choice, I would go for the unatama don for that bed of scrambled egg sauce which just look so appetising and goes so well with the rice.

Yaki Tetsu Ebi Style 4/5

A signature at Niku Kappo is their Yaki Tetsu Ebi Style ($28.90/$35.90 per pax). It has an order of minimum 2 pax. The ebi style uses the sweet miso sauce which the server will cook the beef and other ingredients at table side. This is really rich and suitable for those that has a heavy palate. There is also a lighter version, Kobe Style that replaces the sweet miso sauce with foie gras sauce. I prefer the later that the lighter sauce allows me to appreciate the flavour of the beef
Also Kobe style.

Yaki Testsu Sukiyaki Style 4.5/5

A newly launch dish at Niku Kappo is the Yaki Testsu Sukiyaki Style ($26.90 per pax) with minimum order for 2 pax. This is the traditional sukiyaki with Japanese beef wagyu slices, vegetables, tofu and gluten slices (ofu). Similar to having hotpot, all the ingredients are cooked in a sukiyaki sauce, that seems to bring out the flavours even more. I can see why this is getting popular even though it is only recently launched.

Mt Fuji Nabe 4/5

Standing towering tall is the Mt Fuji Nabe ($20.90). It is quite majestic having the beef slices rolled up into a tower. Diners have a choice of beef, pork or a combination of both. If you are not a fan of beansprouts, then you may want to skip this. A whole tower of beansprouts is wrapped inside the meat to form the tower.

Strawberry Ice Brulee with Snow 3/5

Last but at least we have the Strawberry Ice Brulee with Snow ($5.90) to wrap up the dinner. A decent dessert to end the meal on a sweet note.

Apart from the wide variety of food items on the menu, Niku Kappo also provides an extensive alcohol menu for pairing with the food. Customers can select from more than 50 different kinds of Sake and Shochu specially imported from Japan at friendly prices.

Note: This is an invited tasting.


Niku Kappo
ION Orchard
2 Orchard Turn
#B3-23
Singapore 238801
Tel: +65 65099366
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 10pm

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