Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

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.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Macpherson Minced Meat Noodles @ Tai Thong Crescent - Stall Opened by Famous Bak Chor Mee Stall's Apprentice

The legendary Macpherson Minced Meat Noodles, helmed by Uncle Yap and renowned for its iconic flavours, has traversed several locations over the years. Today, its legacy lives on at Tai Seng, while his apprentice, Ho Qiu Yong, carries the torch at a stall in Tai Thong Crescent. Fondly reminiscing about my last visit to Uncle Yap's stall in 2020 at Marsiling Mall Food Centre, I was eager to stop by this latest outlet to see how the tradition thrives under his apprentice's stewardship.

Despite the weekend lunchtime rush, the queue was surprisingly manageable. I waited around 10–15 minutes before placing my order. Opting for two dishes, the Bak Chor Mee Dry and the Kway Teow Soup, I was eager to see how the apprentice had carried on Uncle Yap's renowned flavours.

Bak Chor Mee Dry 4.2/5

The Bak Chor Mee Dry came with all the quintessential components: minced pork, pork slices, pig's liver, fish cakes, and braised mushrooms. Tossed in a vinegary, savoury sauce, the noodles were cooked to a perfect bite, providing a delightful slurp with every bite. The braised mushrooms were rich and tender, soaking up the sauce's umami flavours, while the pig's liver was cooked just right — silky with a slight chew. Overall, it's a nostalgic rendition of Bak Chor Mee that satisfies without overwhelming, proving that the apprentice has done justice to Uncle Yap's recipe.

Kway Teow Soup 4.5/5

The standout of my visit, however, was the Kway Teow Soup. I initially ordered it impulsively after seeing another customer's bowl — it looked too tempting to resist — and it turned out to be the meal's highlight. The broth was a revelation, boasting a sweetness with a robust depth of flavour. A piece of pig's trotter was included in the dish, lending a rich, gelatinous texture to the soup that likely contributed to its full-bodied taste. The silky-smooth kway teow paired perfectly with the comforting, flavourful broth, making it an underrated gem on the menu.

The Tai Chong Crescent outlet of Macpherson Minced Meat Noodles offers a worthy continuation of Uncle Yap's iconic legacy. While the Bak Chor Mee Dry hits all the right nostalgic notes, the Kway Teow Soup steals the show with its flavourful, hearty broth. For fans of traditional hawker delights, this is a stall worth queuing for. Whether you're craving a bowl of vinegary noodles or looking to try something different, like the Kway Teow Soup, you'll leave with a satisfied stomach and a taste of authentic craftsmanship.


Macpherson Minced Meat Noodles
Yong Xin Coffee Shop
47 Tai Thong Crescent
Singapore 347867
Tel: +65 9152 4414
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Nearest MRT: Potong Pasir (NE Line)

Opening Hours:
Mon, Thu-Sun: 630am - 130pm
(Closed on Tue)

Direction:
Alight at Potong Pasir MRT station. Take Exit B. Walk straight down Upper Serangoon Road to Tai Thong Crescent. Turn left onto Tai Thong Crescent. Walk down Tai Thong Crescent. Walk to the end of Tai Thong Crescent. Walk to destination. Journey time about 6 minutes. [Map]