Teng Bespoke @ Sunshine Plaza - A Gem For Vegetarian Japanese Food

Vegetarian and Japanese are not words you'll too often see together, but Teng Bespoke is one of the few restaurants aiming to offer something different. With a refreshed menu launched earlier this year, you will see an eclectic range of dishes from sushi, and tempura, to bento sets and desserts. The majority of the dishes here come in big portions. Hence it's a suitable spot for family meals and big group gatherings.

White Radish 4/5

We started with the hearty White Radish ($16). It was generously portioned and came with lots of different ingredients - shredded radish, baby tomatoes, lettuce, cashew, etc. and topped with vegetarian floss and seaweed. We expected the typical sesame sauce as a dressing but were pleasantly surprised by a thicker, richer and nuttier tasting one. It was a dish that we kept reaching out for throughout the meal.

Sashimi 3 Kind 3/5

The Sashimi 3 Kind ($19) comes with a selection of salmon, tuna and squid. There's not much difference in flavour across the three, but each has slight variations in its firmness. These mock sashimi are made of konjac jelly and have a slightly spongy bite. It's an interesting try, but I'd suggest going for their sushi options as it has more textures and different components.

Unagi Roll 3.8/5

A pity that the sushi rice was a bit mushy and sticky for both rolls we tried, but flavour-wise, we were pretty impressed, especially for the Unagi Roll ($16). It has an avocado and cucumber centre, topped with slices of unagi and a sweet glaze. We liked how there was quite a bit of smoky char that came with the unagi, which helped to tie it all together.

Mozzarella Roll 3.5/5

The second roll we tried was the Mozzarella Roll ($15). It has a fried centre with cucumber, topped with cheese and a mayo chilli sauce that reminds us of sriracha. We preferred the fried centre here to the one in the unagi roll for texture, but overall, we thought it could be less sweet.

BBQ Bacon w/ Enoki Mushroom 4/5

Apart from sushi rolls and sashimi, there's also a section of grilled items on the menu. This BBQ Bacon w/ Enoki Mushroom ($12) is one of them. It had enoki mushrooms wrapped with thinly sliced mock bacon, grilled in a sweet glaze. We enjoyed the light smokiness and the charred parts on the mock bacon. Other than enoki mushrooms, there's also the option for asparagus in replacement.

Spicy Ramen 3.8/5

The Spicy Ramen ($13) tasted like a cross between tom yum and assam that's not as rich and heavy in flavour and consistency. Nevertheless, we appreciated the cleaner broth, which came default in medium spice, with a considerable portion of noodles, topped with seaweed, vegetables, mock prawns, Japanese fish cake and corn. I would have liked a springier bite in the noodles, but otherwise, it was quite a comforting bowl.

Shiitake Mushroom with Cream 3.5/5

I heard from the staff that the Shiitake Mushroom with Cream ($17) is one of their must orders! The shiitake mushrooms are tempura fried and paired with lots of mayo and cream, with a lightly torched layer of cheese, sweet glaze and a Thai-like sweet chilli sauce. Some might find this a little watery with the generous amount of sauce, but we can also see why it's a popular dish with its family-friendly flavours. I would recommend ordering this in a bigger group to share.

Tempura 7 Kind 3.8/5

The Tempura 7 Kind ($16) came with mock prawns, sweet potato, ladyfinger, pumpkin, enoki mushroom, baby corn and lotus root. These could be a bit more seasoned, but they were lightly battered and fried to a good crisp.

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


Teng Bespoke
Sunshine Plaza
91 Bencoolen Street
#01-50
Singapore 189652
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Nearest MRT: Bencoolen (DT Line)

Opening Hours:
Daily: 11.30am - 3pm, 5pm - 9.30pm

Direction:
1) Alight at Bencoolen MRT station. Take Exit A. Cross the road. Turn right to Prinsep Link. Walk to destination. Journey time about 3 minutes. [Map]

CARNE @ Amoy Street - Burger Joint By Three Michelin Star Chef Mauro Colagreco

CARNE, making its first international debut in Singapore, is brought to you by Argentinian chef Mauro Colagreco whose restaurant Mirazur in France has a three Michelin star and is the number one restaurant on World's 50 Best Restaurants. With five stores in Argentina, the burger chain's concept believes in sustainable gastronomy, ensuring quality and sustainable production in every ingredient for the burgers. Carne is also the first burger chain to become a Certified B Corporation, a triple impact certification (social, environmental and economic) for business committed to doing better for the world.

Classic Burger 3.5/5

We started with the Classic Burger ($19.50) in a buttery bun, sandwiched with a tightly compact natural grass-fed beef patty, local oak lettuce, organic tomato and organic red onion. Diners can choose to complete their meal with fries and mineral water or soft drink for an additional $10 to make it a combo meal.

Beef and Chimichurri Burger 3.5/5

Carne debuts the Beef and Chimichurri Burger ($24) and Crispy Chicken Burger ($18) specially created for Singapore for its new opening. The Beef and Chimichurri Burger comes with their signature natural grass-fed beef patty and butter bun. It is paired with murcian cheese, jalapeno, organic red onion and local arugula dressed in chimichurri sauce for the taste of Argentinian roots.

Crispy Chicken Burger

The Crispy Chicken Burger uses locally-sourced, GMO-free poussin chicken thigh with fresh green cabbage, chilli pickled organic cucumber, and organic greek yogurt dressing.

Triple Cooked Agria Fries 4.5/5

One of the crowd's favourite is the Triple Cooked Agria Fries ($8.90). Thickly cut into the size of wedges; it is crispy on the outside and fluffy inside.

Veggie Burger 4/5

Surprisingly, of the four burgers I tried, my favourite is the Veggie Burger ($16). Unlike the other burger's bun, it is flavoured with turmeric hence the yellow colour. There are grilled portobello, local oak lettuce, tomato tapenade, and charred halloumi cheese between the buns.

Having tried the burgers, I am not sure whether the burger joint will win over the Singaporean's tummy. The burgers are pretty pricey, and I am not sure whether the locals will enjoy the beef patty style. I prefer those that are more loose, minced and airy.

Note: This is an invited tasting.


[CLOSED]
CARNE
88 Amoy Street
Singapore 069907
Tel: +65 88684388
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Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Daily: 8am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Peace Japanese Cuisine @ OUE owntown Gallery - It Even Have A 8-Course Vegetarian Omakase

With its humble beginnings in 2017 in an industrial estate in Bukit Batok Crescent, Peace Japanese Cuisine had once shifted and settled at Beauty World Centre for 2 years before landing itself at the current space at Downtown Gallery. Its membership has grown over the years, with regulars often returning for their favourite dishes.

Kani Hiyashi Pitan Tofu 4.2/5

Such as its Kani Hiyashi Pitan Tofu ($6.80). The homemade steamed cold egg tofu was soft and custardy, with a layer of crabstick meat underneath for a boost of textural bite. The blanket of century egg subtly flavoured the tofu, and I learn it is also one of the reasons why even non-century egg diners fall for this dish as well.

Tori Karaage 4.5/5

One of the most crowd-pleasing items is its Tori Karaage ($8.80). For less than 10 bucks, you get a serving of 8 extremely juicy and succulent pieces of chicken meat. The mouthwatering part was when I peeled off the thin crispy layer of chicken skin, some of the juice and fats that were stuck underneath started to drip onto my plate.

Kama Shioyaki 4/5

Yellow Tail Carpaccio 4.2/5

The restaurant prides itself on using fine quality ingredients. That is evident in both Yellow Tail Carpaccio ($10.80) and Kama Shioyaki ( price by weight). The cold dish features slices of yellowtail topped with flying fish roe and dressed with a special truffles oil mix in Japanese shoyu. I love the meaty texture of the fish, which was beefed up further by the oil mix. But the flavour of the truffle had overpowered the fish slightly. As for the grilled Japanese Fish Collar, its supple and tender meat was pure joy.

Aburi Unagi Salmon 3/5

Aburi Unagi Salmon ($19.80) is popular among the regulars too. The combination of mentai seared salmon on a Japanese eel roll tends to give that melt-in-your-mouth texture, one of the key reasons why such maki is always a popular item on the menu. The version here was good, but I feel the rice ratio was on the high side.

Wagyu Teppanyaki 4.5/5

A must-try item I feel is the Wagyu Teppanyaki (200gm/$27.80). It is a pan-fried A3 Wagyu Sirloin Steak served with jus cooked with its own fats and a dollop of homemade garlic sauce. Mine was pan-fried to an ideal state where a good amount of fats had been rendered off just enough to release its flavours. And the well-seasoned jus had the effect of elevating its flavours as well.

Steamed Eggplant 4.5/5

Peace Japanese Cuisine is known for its omakase too, even for vegetarian omakase. Not known to many, unless you are its regulars. Upon request, an 8 Course Vegetarian Omakase ($138 per pax) can be arranged with at least 2 days in advance notice for them to prepare the special ingredients. A glimpse of how creative the dishes can be, we were served a steamed Japanese eggplant with vegetarian dashi. And the best part is that the eggplant was not in any way soft and mushy, but the chef managed to retain its structure like pan-fried potatoes. The chef explained that as the steam evaporates, leaving the eggplant in the pan gives the eggplant a nice sear on the side, resulting in the delicious charred sides.

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. 


Peace Japanese Cuisine
OUE Downtown Gallery
6A Shenton Way
#03-20
Singapore 068815
Tel: +65 66940828
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 3 pm, 530pm - 9 pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit B. Walk to the traffic light junction. Cross the traffic light to Maxwell Road. Turn right and walk towards Shenton Way. Walk to destination. Journey time about 5 minutes. [Map]

麺 House Yamamoto @ Raffles City - Exclusive Chicken Soup Ramen

Chef Yamamoto, the man behind the 4-time Tokyo Michelin Bib Gourmand listed Konjiki Hototogisu Ramen, has recently opened a new concept - 麺 (Men) House Yamamoto, at Raffles City. Like all his 5 outlets in Singapore, House Yamamoto has a menu exclusive to this shop, and that is Chef Yamamoto's first chicken soup ramen in Singapore. On top of the exclusive ramen, the menu also has a few vegetarian-friendly dishes.

Truffle Shio Ramen 3/5

There are steps to appreciate Chef Yamamoto's ramen. Take the Truffle Shio Ramen ($14.80), you should start off by taking a spoonful of the original soup, followed by the portion with truffle oil. Then move on to the part with oyster paste, before mixing everything together into one. I find the taste of this Truffle Shio Ramen somewhat similar to Shio Hamaguri Ramen offered at Chijmes but lacks the harmony of flavours of the latter. The white truffle oil was a tad overwhelming, but if you like truffles, that won't bother you at all.

Porcini Shoyu Ramen 4/5

The use of lemon in ramen left a deep impression when I tried Chef Yamamoto's creation at Great World City. Porcini Shoyu Ramen ($14.80) uses lemon slices as well, which brightens the broth with a soft citrusy note. The broth smells comforting and uplifting at the same time. Mushrooms are not a common ingredient in ramen, but these stir-fried porcini and button mushrooms go well with the lemony chicken soup.

Salmon Snow 3.8/5

Other than the 2 signatures, there are 3 options dedicated to salmon. This combination of chicken broth and salmon has 3 variants to it, and my choice was Salmon Snow ($14.80). Other than the slice of slow-cooked char siew, it comes with salmon flakes, arugula, lemon and sour cream. The smell of the lemon and sour cream reminded me of a sweet pastry, which was somewhat appetising. Lemon, sour cream, arugula, salmon, a classic combination of a sandwich filling being incorporated into ramen! The presence of salmon can definitely be a lot more in the ramen, and a sweeter broth may be more suitable for the flavours to stand out as well.

Porcini Gyoza 3.5/5

A vegetarian-friendly side is this Porcini Gyoza. The filling is a mixture of diced Porcini mushrooms and leeks. The gyoza skin was really good, with a perfectly seared bottom and they were not at all greasy. As for the filling, I would prefer higher mushrooms to leeks ratio for a better texture and taste. I find the leek was a bit heavy on the seasoning.

Cold Tofu 4.2/5

The Cold Tofu here is made inhouse. A straightforward dish but just by looking at the 3 different toppings on each tofu cube, you can feel the efforts and thoughts behind it.

Wings Gyoza 4/5

A crowd-pleaser is the Wings Gyoza. Connected by a crisp skirt, each gyoza was plump and juicy with a right portion of filling within each pocket. This is probably one of the better ones I have tried in a ramen house.

Chef Yamamoto's creations always depart from your regular tonkatsu ramen. A great example is the newly launched vegetarian Avocado Ramen, which I didn't get to try. On the menu, it looks really delicious with buttered corn and avocado, definitely not your usual cabbages and beansprouts kind of ramen. It will be available as of this Thursday 10 Oct 2019 onwards, so be sure to give it a try.

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.


麺 (Men) House Yamamoto
Raffles City
252 North Bridge Road
#B1-44C
Singapore 179103
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

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

Elemen (元素) Classic @ Great World City - Celebration Of All The Brand's Most Beloved Dishes, As Well As New Creations

Elemen restaurants known for serving modern interpretations of meatless dishes, using natural and wholesome ingredients have opened a brand-new dining concept at Great World City, aptly named  Elemen Classic. Different from the other concepts, the menu curates all the popular and beloved dishes of Elemen, as well as newly created ones that are exclusively available at this outlet.

Classic Appetiser 3/5

Our dinner began with a trio of the Classic Appetiser ($4.80). I feel that it is like an amuse bouche that gives us a glimpse of the different cuisines on the menu. From Chinese cuisine, we have the konnyaku jelly, peach gum and goji berries marriage in sesame dressing. The Japanese cuisine is a simple crunchy Japanese cucumber with sweet plum sauce. Wrapping up the trio is the cherry tomato with sour plum sauce that demonstrates Western cuisine.

Truffle Breadsticks with Blueberry Yoghurt Sauce 4.2/5

The Truffle Breadsticks with Blueberry Yoghurt Sauce ($3.80) may look like an unassuming dish, but this is surprisingly one of our favourites. We even asked for second serving. The breadstick has a mochi-like texture made with truffle butter, complemented by the homemade yoghurt sauce with a sweet-sour tinge.

Double-boiled Cordyceps Flower with Peach Gum in Superior Soup 4.5/5

Nourishing and rich in collagen is the Double-boiled Cordyceps Flower with Peach Gum in Superior Soup ($10.80). It is double-boiled for a good 4 hours to extract the robust flavours from the cordyceps and pech gum.

Stir-fried Brown Rice with Preserved Bean Curd 3/5

For something for substantial, there is the Stir-fried Brown Rice with Preserved Bean Curd ($16.80). It features fluffy brown rice tossed with savoury fermented bean curd. Besides the fluffy rice, there are king oyster mushroom and edamame for the extra textural enjoyment.

Kale Tofu with Wild Rice 4/5

Another rice dish on the menu is the Kale Tofu with Wild Rice ($15.80). The wild rice has been soaked with miso sauce, cooked in bamboo stem for the additional aroma. This is accompanied by blocks of silky homemade tofu.

Laksa Fettuccine 3.5/5

For noodle items, there is the Laksa Fettucine topped with arugula and mushroom. It may look rather plain, but the laksa sauce is legit. It complemented the al dente fettuccine excellently. It is ok there is no tau pok, cockles, fish cake, and/or prawn.

Truffle Broth Ramen 4/5

An all-time favourite at Elemen is the Truffle Broth Ramen ($14.80). I am surprised that the restaurant manages to achieve the creamy consistency reminiscent of tonkotsu. It is done by boiling a medley of ingredients such as arrowroot, turnip, mountain yam, tangerine peel for 3 hours. It also comes with handmade dumplings filled with shiitake mushroom, tofu and chestnut.

If you find yourself spoilt of choice, you can go for the six-course ($28.80), or eight-course ($32.80) set menus.

Note: This is an invited tasting.


Elemen Classic
Great World City
1 Kim Seng Promenade
#01-122
Singapore 237994
Tel: +65 62356613
Facebook
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 2. Walk to destination. Journey time about 5 minutes. [Map]

Shake Shack @ Jewel Changi Airport Singapore - First Southeast Asia Outlet With Exclusive Items

The long wait is over as Shake Shack opens its door at Jewel Changi Airport Singapore, the first in Southeast Asia. The queue also has significant shorten since its opening back on 17 April 2019.

Same as the other outlets around the world, Shake Shack Singapore's menu will feature their signature items such as the ShackBurger, Shack-cago Dog, classic crinkle-cut fries, craft beer, wine and frozen custard ice cream.

Shake Shack Singapore has also introduced exclusive items such as the Pandan Shake and unique local flavoured frozen custard ice cream (Jewela Melaka, It Takes Two to Mango and Shack Attack).

Classic Crinkle-Cut Fries

What is so special about the Classic Crinkle-Cut Fries? The grooves and cuts on the fries actually give it a crispier texture while allowing it to pick up more of the ketchup and cheese sauce. Shake Shack actually took this off their menu but was not well received. In the end, they have to bring it back.

ShackBurger

If you are a first-timer at Shake Shack, then the ShackBurger is a must-order. The cheeseburger comes with soft pillowy potato buns that are sandwiched with tender, juicy US Angus beef patty that has been grilled to a nice medium. It also comes with lettuce, tomato and a savoury secret ShackSauce that bind the whole burger together.

Shroom Burger

For the vegetarian, there is there Shroom Burger. Even the non-vegetarian me loves it too. The burger comes with crisp-fried portobello mushroom filled with melted Colby Cheese, Monterey Kack and Tilsite Cheese, topped with lettuce, tomato and ShackSauce.

Comparing notes with fellow foodie friends that have tried Shack Shake overseas, we felt that the burgers here tasted better. We are surprised!

Note: This is an invited tasting.


Shake Shack
Jewel Changi Airport Singapore
78 Airport Boulevard
#02-256
Singapore 819666
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - Vegetables Without Borders, Vegetarian Promotion

For a limited period from 1 June to 31 July 2018, Si Chuan Dou Hua has brought back its vegetarian promotion. This is the 4th year it is running the vegetarian promotion. This year, "Vegetables without Borders" sees the collaboration of Executive Chef Zeng Feng (Si Chuan Dou Hua, Singapore) with guest Chef Sean Hsueh (Yang Ming Spring Green Kitchen, Taipei), guest chefs Minoru Yazaki and Takao Inouse (Si Chuan Dou Hua, Tokyo), that showcases a meatless menu with dishes that have influences of Sichuan, Taiwanese and Japanese cuisines.

Quad Platter 3.5/5

We started with a platter of small bites which kind of giving us a glimpse of the culinary skill of the chefs behind the vegetarian menu. Clockwise from the bottom of the picture, we have the Steamed Dumpling with Chinese Cabbage, Peanut Sphere accompanied with Black Sesame Sauce, Celtuce with Sesame Oil, and Spicy and Sour Sichuan Clear Noodles. My favourite is the clear noodles, though tasteless, the aromatic, spicy sauce simply elevated the whole enjoyment.

Double-boiled Bird's Nest in Pear Vessel 3/5

The Double-boiled Bird's Nest in Pear Vessel made an dramatic entry with the dry ice effect. The amount of bird's nest is very generous. Though the pear is supposed to infused the bird's nest with its sweetness, I find the execution on the bland side.

Fresh Bamboo Shoot with Tea Salt 4.5/5

The highlight is the fresh Bamboo Shoot directly imported from Ping Dong, Taiwan. To showcase the natural sweetness of the fresh bamboo shoot, guest Chef Sean Hsueh prepared it with a simple boil and served it with homemade tea salt. This is my first time having fresh bamboo shoot, what stood out is the crunchy texture and it tasted like sweet corn.

Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf 4.5/5

Another dish on the menu that we all enjoyed is the Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf. The monkey head mushroom takes 3 days of preparation. It is soaked in Chinese herb for a day, spent another day drying and then more Chinese herb for another day. It is served like a beef steak on Japanese magnolia leaf, drenched with black pepper sauce. I would prefer the sauce to be more peppery though. On the other hand, I adore the texture of the monkey head mushroom, it has that delightful texture that is like Tau Pok.

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms 4/5

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms features an interesting ingredient that I have not tried before, the snow-preserved konjac from Mount Emei. It has a delectable crunchy texture and this is paired with honshimeji mushrooms, capsicums and asparagus.

Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake 4.5/5

Bi-coloured Sichuan Chilled Noodles 3/5

For the set menu, diners can choose between the Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake, and Bi-coloured Sichuan Chilled Noodles. I prefer the poach rice for the different taste profiles, enhanced by the fragrant oolong tea and matsutak mushroom. The chilled noodles on the other hand was a bit bland and one dimensional. I thought maybe the addition of some minced mushroom will help to elevate the dish.

Double-boiled Snow Lotus Seeds 3.5/5

Ending the set menu is the Double-boiled Snow Lotus Seeds served warm. Naturally sweetened by the red dates, while the peach gum provides the contrast in texture. However I would prefer the peach gum to be crunchier.

Vegetables without Borders
TOP of UOB Plaza: $78 and $98 per pax*
PARKROYAL on Beach Road: $68 and $78 per pax*
*Minimum of two to dine. UOB Cardmembers enjoy 15% saving on all set menus.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]