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
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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]

Si Chuan Dou Hua @ PARKROYAL on Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

The popular '100 Sichuan Delights, 1 Gastronomic Feast' at Si Chuan Dou Hua, PARKROYAL on Beach Road is back for the third consecutive year from 15 September to 31 December 2018. Many diners still have the perception that Sichuan cuisine is all mala and spicy. Let the promotion take you on an educational gastronomic journey through a showcase of 105 dishes in 25 different Sichuan flavours, beyond the sterotype understanding of Sichuan cuisine.

The a la carte buffet this year will features 105 dishes in 25 different Sichuan flavours. The buffet is priced at $58++ per adult and $29++ per child, which is available for both lunch and dinner. A minimum of four diners is required to dine for the promotion. American Express and UOB Cardmembers will get to enjoy 15% savings on the a la carte buffet.

Something new for this year promotion is the Whisky pairing For an additional $30, guests can enjoy a whisky flight tray comprising of AUCHENTOSHAN 12 Years Old, Three Wood and 18 Years Old.

Obviously I am able to complete savouring all 105 dishes. I think I tried around 80 dishes. I will recommend some of the favourite dishes I have tried, giving you a glimpse into the different flavours of Sichuan cuisine.

Sliced Pork in Garlic and Chilli Sauce 4.2/5

Chilled Chicken with Spicy Bean Paste 4.5/5

Starting with some flavours that are more familiar to our palate is the Sliced Pork in Garlic and Chilli Sauce, Minced Meat Dumpling in Chilli Oil and Chilled Chicken with Spicy Bean Paste which showcases the use of garlic and chilli sauce, chilli oil and mala in Sichuan cuisine.

Fresh Prawns in Tomato Sauce 4/5

It is not all about chilli and spicy in Sichuan cuisine. It uses tomato sauce in their cooking too. This can be seen in the dish, Fresh Prawns in Tomato Sauce.

Chilled Cucumber Strips in Sweet and Sour Sauce 4.2/5

Demonstrating how sweet and sour sauce is used in Sichuan cuisine is the Chilled Cucumber Strips. It is a very refreshing dish more like a cold starter.

Diced Chicken with Dried Chilli and Cashew Nuts 3.5/5

Diced Chicken with Dried Chilli and Cashew Nuts is a common dish in Singapore but little may know that it plays a part of Sichuan cuisine and it is categorized under the use of Sichuan pepper.

Mini Octopus with Exotic Sichuan Sauce 4.2/5

Probably not known to many is the exotic Sichuan sauce that is paired with the Mini Octopus. The sauce is salty, sweet, numbing, spicy, sour, fresh and fragrant. It is like a master sauce that encompassed all the flavours of Sichuan cuisine and goes with anything and everything.

Boiled Fresh Sliced Fish with Minced Sichuan Pepper Sauce 3.5/5

Love how the minced Sichuan pepper sauce complement the freshly Boiled Sliced Fish that is cooked to a beautiful soft and tender texture.

Stir-fried Shredded Pig's Stomach with Garlic 3/5

Spinach with Ginger Sauce 4/5

Showcasing the freshness of the ingredients by just using saltiness to bring out the nature flavours is the Stir-fried Shredded Pig's Stomach with Garlic. For something light and non spicy, one can go for the Spinach with Ginger Sauce.

Monkey's Head Mushroom with Garlic and Chilli Sauce 4.5/5

A crowd favourite is the Monkey's Head Mushroom with Garlic and Chilli Sauce. The mushroom has a enjoyable textural bite to it which is accentuated by the aromatic minced garlic with chilli sauce.

Pan-fried Pancake with Onion 4/5

Pan fried to a golden brown with a slight crispiness on the exterior is Pancake with Onion, stuffed with fragrant spring onion.

Taro and Mushrooms with Sweet Bean Sauce 4.2/5

The Taro and Mushrooms with Sweet Bean Sauce is a delectable dim sum like dish, with the sweet sauce bringing out the distinct flavours of the yam and mushroom.

Honey-glazed Sliced Lotus Root 3.5/5

As for dessert, diners can try the Honey-glazed Sliced Lotus Root which is swet and crunchy. If you have limited stomach space, I would recommend going for the Homemade Fine Bean Curd in Hot and Spicy Stock. The fragrant of the hot and spicy stock will blown your mind.

Homemade Fine Bean Curd in Hot and Spicy Stock 4.8/5

As I mentioned earlier, I could not try all the 105 dishes. I am also unable to feature every dish on my blog. Hopefully I manage to give you a glimpse of the different flavours in Sichuan cuisine and it is not just about spicy and mala. To find out more about Sichuan cuisine, I would recommend you to make a reservation and discover it yourself.

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]