Menya Kokoro @ Eat At Seven (Suntec City Mall) - Largest Maze-Soba Restaurant Chain from Japan, Opens In Singapore

Menya Kokoro, one of Tokyo's most popular Maze-soba (Japanese dry ramen) restaurant chains established in 2013, has recently opened its first flagship outlet at Suntec City. Founder Chef Takuma Ishikawa has 13 years culinary experience under his belt and is trained under the original masters and creators of Maze-soba – Menya Hanabi – the restaurant known for introducing Maze-Soba to the world. In 2014, Chef Takuma even won the highly acclaimed Best Maze-Soba Award in Japan. It's no wonder that within a short period of 4 years since its opening, there are already 27 outlets worldwide in Japan, Indonesia, Spain, Thailand and Vancouver. The special minced meat sauce is imported from Japan and its extra chewy noodles is done locally with its in-house recipe.

Maze-soba 3.5/5

While the Chinese have their Zha Jiang Mian, the Japanese have their Maze-Soba ($10.80). There are other variations available, alongside with Singapore-exclusive creations. Accompanying the minced meat sauce are ground saba fish, poached egg, nori, green onions, leek, bamboo shoots and chopped garlic. To a certain extend the mixture does become too salty after a while and I find no relief from the raw greens. But thanks to the kombu vinegar at the side - a few drops of it opens and brightens the flavours of the dish, like that of our Bak Chor Mee. Interestingly, the richness of the sauce brings out the best of its springy noodles, both its taste and texture. The noodles are cooked for exactly eight minutes and forty seconds using the chef’s fine-spun techniques to achieve the perfect texture. All noodles is made with multi-grain flour, consisting of over 35 percent whole wheat. Japanese water-softening technology is used to remove the minerals in the water it uses as well.

Spicy Maze Soba 3.5/5

Personally I do like the Spicy Maze Soba ($11.80), though more voted against it. Not only there is an added dimension of aromatics from the spices, there is a slight sweetness in the sauce that balances its saltiness slightly. The vinegar gives it an even more rounded taste. The sauce sticking to the bottom of the bowl may be too good to be wasted, hence simply mix in the complimentary scoop of rice to sop in all the goodness. I love the free mushroom kombu soup, a much needed remedy to clear my palette at the end of the meal. The chopped greens do get quite overpowering after a while.

Curry Maze Soba 3/5

With noodles of that thickness and texture, Curry Maze Soba ($13.80) may be mistaken as a curry udon. The original is still preferred, as the curry tends to overwhelm the flavour of the minced meat sauce and doesn't gel well with the soba.

Curry Maze Don 3.5/5

The rice version Curry Maze-Don ($13.80) is created exclusively for Singapore, using 100% Japanese Michelin-acclaimed Tawaraya rice from Hokkaido and Niigata, specially selected by Singapore’s only Japanese rice sommelier. This Tawaraya rice is flown in straight from Japan in its raw state, and is polished only upon order to preserve its aroma. Although both soba and don come with extra grilled chicken cubes atop, the latter fares better as it was almost like enjoying a bowl of Japanese curry don, with extra heat and flavour from the minced meat sauce.

Takoyaki 2.8/5

Chicken Kaarage 3/5

Sides are available as well. The Takoyaki ($4.80) doesn't taste authentic, so what are worth your calories are probably the Chicken Kaarage ($4.80) and the Chicken Wings ($4.80), a Nagoya-style which most were vying for it.

Chicken Wings 3.8/5

Edamame 3.8/5

It unusual but we find the Edamame here, which comes with the stalk attached, a lot tastier than what we have tried before.

If you love chewy noodles, Menya Kokoro will serve your needs. There are other versions too, such as a a more indulgent one with Cheese or you can also go meatless with their Vegan Maze Soba. Each has its own selling point but there are reasons why the original Maze-Soba is still the best selling, and among which I feel is that the rich minced meat sauce alone works best with the chewy noodles.

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.


Menya Kokoro
Suntec City Mall
Eat At Seven
3 Temasek Boulevard
#03-313
Singapore 038983
Tel: +65 62353386
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Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1100am - 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Ash & Char @ McCallum Street - Relaunched and Revamped Into A Chic Gastrobar

Ash & Char at McCallum Street has officially joined the family WEROC Group, who owns and manages a portfolio of lifestyle and entertainment brand. Formally a cafe, Ash & Char has been revamped into a Gastro Bar. With 2 large lightbulbs "chandaliers" mounted on the ceiling as centrepieces, luminating the tuxedo black tables that are matched with sleek black, gold and silver high stools, Ash & Char eases between a cosy venue for lunch during day time and a chill out place as the sun sets.

Crispy Cauliflower 3.8/5

Grill and char cooking methods lie at the core of Ash & Char's concept and I thought this Crispy Cauliflower showcases that fully. Dressed with gremolata, an Italian sauce concocted using lemon zest, garlic, soy and parsley, its sweet, bitter and tangy notes bind well with the slight smokiness of the crisp exteriors of cauliflowers, transforming these humble stalks into addictive bites.

Crispy Kalemari 3.8/5

Crispy Kalemari was ingenious. The rather skinny fried calamari would have otherwise been a rather mediocre cafe side if not for the crisp baked Kale. The color juxtaposition is refreshing, the batter of the calamari was light and flavourful and if there was any bits of greasiness, the crackly kale balanced that out.

Mayura Choco Wagyu 3.5/5 and Signature Char Siu 3.5/5

Two notable items in Ash & Char are their Signature Char Siu and Mayura Choco Wagyu ($18). Rewinding to more than a year ago when I first tasted this Char Siu, it was good but I felt it had a lot of potential to be even better. The honey and soy glaze was moreish yet easy on the palette. As for the meat, those slices with charred edges were extra delicious as the burnt fats tend to melt away with ease, releasing to the meat most of its flavour. If only there were more of such pieces on the plate. However, it seems that nothing has quite changed after trying it for the second time. As for the famed Mayura Choco Wagyu, coming from herds raised with chocolates in their diet, I believe the legendary chocolate flavour would be more pronounced should the meat be treated differently instead of being cut into cubes.

Mentaiko Salmon Aburi bowl 3.5/5

Meant to serve up as a cosy venue for lunch as well, there are a range of pastas and rice bowls to choose from. Mentaiko Salmon Aburi Rice Bowl ($16) is a crowd-pleaser with the layer of torched mentaiko atop the salmon fillet. As much as I love aburi half-cooked style, the salmon fillet is meant to be fully cooked. It gets a bit dry at the skinnier ends but the creamy mentaiko helps to add some fattiness to it.

Tom Yum Seafood Pasta 3.5/5

Tom Yum Seafood Pasta ($16) is one of the mainstayers in the menu. The tangy and fiery Tom Yum sauce is what makes it so popular among their customers. Pairing seafood with it is like a bowl of Tom Yum Gong with flavours being concentrated into a pasta dish.

Creamy Smoked Duck Pasta 2.5/5

As for the Creamy Smoked Duck Pasta ($16), I feel more can be done to elevate this dish that is worthy of their new modern Gastro Pub image. The seemingly dehydrated duck slices can definitely be thicker to begin with.

Char-grilled Waygu Burger 3/5

For classic gastro bar food, we had AC Char-grilled Wagyu Burger ($22) and Fish & Chips ($18). The Waygu patty wasn't as juicy as expected, if not, the light charcoal bun would have been perfect to balance a rich patty. As for the Fish & Chips, what makes it different is the herbs embedded within the batter that seasons the fish naturally.

Fish & Chips 3/5

If you can't make up your mind on what to order, simply go for the WEROC Wings and create a wings platter. One look at the plump chicken wings is enough to whet your appetite. On our platter were Har Cheong Gai ($12/4pc), US Buffalo ($14/4pc), Japanese Teriyaki ($12/4pcs), with side dips at $2 each. They were indeed as juicy as they appeared and the sauces made each finger licking good.

WEROC Wings 4/5

If you have seen or heard about blue wine, here is the chance to try it yourself. Please don't mistaken it as your blue pea flower drink! WEROC exclusive blue wine - Santa Cruz de Alpera Blue Frizzante is an easy to drink wine with tropical notes which makes it suitable for an afternoon tipper, perhaps like 3pm on a Friday? What gives it the deep blue color is simply a food grade colorant. A stronger option would be the Whisky Sour. This chilled and sour concoction is a much needed remedy to wake up the dull taste buds after a long day and I like how the egg white gives it its creamy body and texture.

Blue Wine and Whisky Sour

It is easy to be allured by its grand curve wide frontage where the outdoor bar is, especially when the Tapas and Cocktails Happy Hour promotion starts early, from 3pm to 8pm daily.

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.


Ash & Char
21 McCallum Street
Singapore 069047
Tel: +65 91328880
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 11pm
Fri: 1130am - 12midnight

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk to junction of Telok Ayer Street and McCallum Street. Journey time about 5 minutes. [Map]