Nadai Fujisoba Ni-Hachi @ 100AM Mall - Handmade Soba From Japan Tokyo Shibuya Since 1966

Nadai Fujisoba Ni-Hachi is a soba specialist restaurant within the Japanese precinct of 100AM mall. Tucked at a corner, its quiet demeanour seems to have obscured its reputation as Japan’s number one soba restaurant. Noodles are freshly made daily using buckwheat flour specially imported from a well-established milling factory in Japan in 2:8 ratio͟ - the perceived golden combination of wheat flour (20%) and buckwheat flour (80%) and hence the name Ni-Hachi. You can enjoy four types of soba: warm soba; cold soba; maze (mixed) soba; and mori (dipping) soba.

Mori Soba

Thick ribbons of noodles are used for the Mori Soba which comes with grated wasabi as well as chopped leeks that can be added to the cold dipping sauce. This is simplest way to enjoy the original taste of a good soba.

Special Truffles Dashi ki Tamago 2.5/5

We had two appetizers which are created specially to entice the locals - Special Truffles Dashi ki Tamago ($15) with club Japanese sauce and Sauteed Sobagaki and Foie Gras ($17) with kaeshi sauce. The two key ingredients which you might have spotted, are truffles and foie gras.

Sauteed Sobagaki and Foie Gras 2.8/5

The tamago itself was decent, soft and fluffy. The truffles part for me is rather redundant as I couldn't taste or smell it at all. Like most extremely truffle dishes, perhaps a dash of the truffle potion may help to wire my tastebuds to taste the truffle. As for the Sobagaki, I probably won't see it anywhere else. Traditionally served on its own, an extravagant piece of foie gras is piled on it. I was really surprised to see buckwheat being served like mashed potato and I do like the taste of the buckwheat. Adding foie gras to it will certainly attract locals to order this dish, which may otherwise be too rustic for some.

Hot Sukiyaki Soba 4.2/5

Hot Sukiyaki Soba ($18) is one of my favourites. The warm soba’s tsuyu (noodle soup base) comes from the dried bonito flakes and kaeshi (concentrated soup base). This warm soba uses a black kaeshi, which is made with a special recipe of the restaurant. The soup is a balance of sweet and savoury, with the onsen egg to give it abit of creaminess. The beef was tender and soft, and everything comes together like a comforting hotpot.

Crispy Sakura Ebi Tempura & Soba 3.8/5

Crispy Sakura Ebi Tempura & Soba ($19.50) drizzled with truffle oil was beautiful with reddish tempura prawns which inherited their colour from crushed Sakura Ebi. The Shrimp soup base is enhanced with truffle oil, which exudes an appetising aroma. Both are prawns and chicken slices were well done, prawns being plump and succulent while the latter was tender.

Dry Kamo Maze Soba 4.5/5

Two brand-new soba dishes have been introduced - Dry Kamo Maze Soba ($16) and Deep-fried Soba with Savoury Spicy Seafood Sauce ($18.50). The dry version which is a duck noodle-inspired soba, is brilliantly executed with its handmade duck meatballs and smoked duck. The duck meatballs were juicy and flavourful while the smoked duck was fatty, rich but not gamey or salty. The braised sauce coated the soba neatly with the help of the onsen egg. I'm rather impressed with the presentation and the execution of the dish. I wouldn't see this as a soba dish but an extremely delicious Japanese duck noodles.

Deep-fried Soba with Savoury Spicy Seafood Sauce 2.5/5

As for the Deep-fried Soba, I find the spicy seafood sauce a bit too salty. However, if you are an Ee Mee fan, you may like it.

Nadai Fujisoba Ni-Hachi has an extensive menu of soba and side dishes, and with creative local-inspired dishes, there's no lack of choices here even for non-soba fans. If you are a small eater, beware of the serving here as it can be really huge!

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.


Nadai Fujisoba Ni-Hachi
100AM Mall
100 Tras Street
#03-14
Singapore 079027
Tel: +65 64438827
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes. [Map]

Zai Shun Curry Fish Head @ Jurong East Street 24 - Michelin Bib Gourmand Awardee 2017

The second edition of Michelin Guide 2017, Bib Gourmand winners have been announced on 22 June 2017. Among the 38 eateries that has been listed in the 2017 Michelin Bib Gourmand is Zai Shun Curry Fish Head at Yuhua Village, Jurong East Street 24. Great to know that the Michelin inspectors have ventured into the far West of Singapore to seek out good food.

Curry Fish Head 3.5/5

Before the award, Zai Shun Curry Fish Head is already well known to the locals for their steamed fish and medley of cooked dishes to go with a bowl of pipping hot porridge or steamed rice. Try to avoid the lunch crowd as the coffeeshop is always packed and it may take sometime to find a seat.

Curry Fish Head 3.5/5

Making my trip down to the newly awarded bib gourmand awardee, I just have to order their Curry Fish Head. The curry gravy is the tangy assam type which is indeed very appetizing and goes well with the rice. The fish head we had was huge, meaty and fresh. Unfortunately the fish meat failed to absorb the essence of the curry. I suspect they just steamed the fish head and drenched the curry gravy over instead of cooking the whole fish head together with the curry.

Steamed Red Garoupa Hong Kong Style 4.5/5

I can't help noticing almost every table at the coffeeshop orders their different styles and types of steamed fish. It is a tell tale signs that they are more popular with the steamed fish. Hence we placed an extra order of fish and had their Steamed Red Garoupa Hong Kong Style. Great that we ordered it because this is indeed cooked to perfection in a flavourful soya sauce. During my visit, I noticed other fishes such as promfret, song fish head etc.

Actually Zai Shun is also know to offer some exotic fish on their menu such as the expensive Empura which can cost up to a few thousand dollars in restaurant but at Zai Shun, you can have it from $200 onwards.

Bitter Gourd with Fried Egg 4.5/5

We asked the stall to recommend a vegetable dish and they suggested the Bitter Gourd with Fried Egg. It was a hearty dish that surprised me. The bitter gourd was not overcooked, crunchy and not bitter at all. The highlight is the fried egg which still retained a fluffy and moist texture.

Minced Meat with Salted Egg 3/5

Lastly we had the Minced Meat with Salted Egg. It was firm and meaty but I thought the taste can be more robust and the salted egg flavour was lacking.

Actually I find Zai Shun Curry Fish Head rather interesting. It is like a 3-in-1 eatery offering Teochew porridge, mix vegetable rice (cai fan) and cze char dishes. The highlight for me at Zai Shun is not their curry fish head but their steamed fish.


Zai Shun Curry Fish Head
Blk 253 Jurong East Street 24
#01-205
Singapore 600253
Tel: +65 65608594
Nearest MRT: Chinese Garden (EW Line), Jurong East (EW Line, NS Line)

Opening Hours:
Thu-Tue: 7am - 3pm
(Closed on Wed)

Direction:
1) Alight at Chinese Garden. Take Exit C. Walk to traffic junction of Boon Lay Way and Jurong Town Hall Road. Cross the traffic junction and turn left onto Jurong Town Hall Road. Continue on Jurong Town Hall Road to the next junction of Jurong East Ave 1 and Jurong Town Hall Road. Cross the traffic junction and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Jurong East MRT station. Take Exit A. Walk to Jurong East bus interchange (Stop ID 28009). Take bus number 160 or 506. Alight 7 stops later. Cross the overhead bridge and walk to destination. Journey time about 12 minutes. [Map]

3) Alight at Jurong East MRT station. Take Exit A. Walk to Jurong East bus interchange (Stop ID 28009). Take bus number 66. Alight 7 stops later. Cross the overhead bridge and walk to destination. Journey time about 15 minutes. [Map]