Donburi King @ Paya Lebar Quarter - Premium Dons With A Trove of Ocean Treasures Air-Flown From Japan

Fans of Japanese donburi rejoice, as you can now have your cravings fixed at Donburi King. This is the latest concept by S.H.E Global Group which specialises in authentic Japanese donburi with an extensive menu featuring 14 meticulously crafted seafood and meat selections as well as delicious appetisers, ramen, and Japanese hot dishes.

Situated in the newly opened Paya Lebar Quarter, the joint houses an open kitchen built in an 18-seater intimate setting, where customers can witness the preparation of each don, made with the freshest air-flown sashimi and premium selections of meat.

Donburi King Signature Kaisen Don 4.5/5

The limelight is undoubtedly the seafood-loaded bowl of goodness, Donburi King Signature Kaisen Don ($35.50). The overflowing exquisite ingredients consist of 9 different sashimi such as the Salmon, Uni, Hotate (scallop), Akaebi (wild-caught red shrimp), Tako (octopus), Ika (squid), Ikura, Tobiko, and oysters served with Nori seaweed, Tamago (omelette), Gari (marinated ginger), and Wasabi.

Spicy Mayomentai Don 4/5

The Spicy Mayomentai Don ($22.80) features thick slices of salmon sashimi and akaebi smothered in a lusciously creamy mentaiko sauce, and blow-torched for a smoky umami flavour. It comes served with Tamago (omelette), Takuan (pickled radish), Gari (marinated ginger), and Wasabi perched atop vinegared sushi rice.

Whole Unagi Don 4.2/5

Indulge in generous slabs of grilled unagi chunks from the Whole Unagi Don ($22.80). The unagi is grilled to perfection with a melt-in-your-mouth consistency and is served with Tamago (omelette) and Takuan (pickled radish).

Fried Oysters 4/5

If that's not enough, go for their selection of sides such as the Fried Oyster ($3 for 3pc). Deep-fried to crisp golden perfection, the oysters carries a creamy and slightly chewy texture.

The fresh flavourful dons at Donburi King promises sheer luxe and indulgence. Other donburi options include the Ootoro Don ($35.50) available in limited quantity daily based on seasonal availability, the Hotate with Ikura Don ($28.80) or the Aburi Salmon Belly with Ikura Don ($23).

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Donburi King
Paya Lebar Quarter
10 Paya Lebar Road
#03-26
Singapore 409057
Tel: +65 66116657
Facebook
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening hours:
Mon-Thu: 1130am - 3pm, 5pm - 10pm
Fri-Sun & PH: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit A. Turn right. Walk to destination. Journey time about 3 minutes. [Map]

A Christmas To Remember at Singapore Marriott Tang Plaza Hotel

For this festive season, Singapore Marriott Tang Plaza Hotel is rekindling the spirit of Christmas with a medley of joyous gastronomic experiences. And for those that is planning to spend time with friends and families in the comfort of their home, the hotel has put together a sleigh of Yuletide takeaway goodies, removing all the hassle of cooking and making this Christmas one to remember.

Whole Roasted Turkey with Apple Cider Brine & Giblet Cornbread Loaf

Making the debut this year is the Whole Roasted Turkey with Apple Cider Brine & Giblet Cornbread Loaf, 4.5-5kg ($198 nett). The Christmas bird is immersed in apple cider brine for 12 hours and then roasted to golden brown. The result is a coat of crispy skin with moist and fork-tender meat. Accompanying the turkey is the Giblet Cornbread whereby the edible turkey offal is incorporated into the moist, buttery loaf of cornbread.

Rosemary & Garlic Roast Lamb Leg (Bone-In) with Chimichurri, Artichokes & Capers

Another new item on the takeaway menu is the Rosemary & Garlic Roast Lamb Leg (Bone-In) with Chimichurri, Artichokes & Capers, 2.5-3 kg ($188 nett). Impress your guests with the whole lamb leg roasted to perfection.

Honey & Clove Glazed Ham (Bone-In) with Cinnamon Pineapple Sauce

Besides the new items, customers can look forward to the all-time favourites such as Honey & Clove Glazed Ham (Bone-In) with Cinnamon Pineapple Sauce, 5-6 kg ($248 nett) and Honey & Clove Glazed Ham (Boneless) with Cinnamon Pineapple Sauce, 2-3 kg ($168 nett).

Other signatures on the takeaway are Slow-Roasted Beef Striploin with Port Wine Sauce & Horseradish Cream $198 nett), Baked Salt-Crusted Whole Snapper with Salsa Verde ($138 nett) and Roast Pork Saddle with Pancetta, Prunes & Mixed Herbs ($188 nett).

Peanut Butter Speculoos Praline Log Cake & Pandan & Mixed Berries Chiffon Log Cake

For the sweet tooth, there are there new log cake creations. They are Peanut Butter Speculoos Praline Log Cake (1kg, $68nett), Pandan & Mixed Berries Chiffon Log Cake (1kg, $68nett) and Brandy White Chocolate Chestnut Log Cake (1kg, $68nett).

Brandy White Chocolate Chestnut Log Cake

The Peanut Butter Speculoos Praline Log Cake (1kg, $68nett) boosts the right proportions of peanut butter-infused frosting, moreish speculoos crumble, crunchy feuilletine and luscious chocolate sponge. The Pandan & Mixed Berries Chiffon Log Cake (1kg, $68nett) is a modern interpretation of the pandan chiffon cake. The layer of pillowy soft pandan sponge is interweaved with lightly whipped ganache and an ambrosial marmalade made with whole fresh berries. Paying homage to the well-loved Mont Blanc is the Brandy White Chocolate Chestnut Log Cake (1kg, $68nett). This rendition of the Yule log features vanilla sponge soaked in brandy and interlaced with whipped white chocolate ganache and a generous filling of premium chestnuts imported from France.

For more information of the festive offerings, you can find out more Singapore Marriott Tang Plaza Hotel website.