PEr FYI

May 20, 2017

Tsuta, Singapore…I’ll be honest: this is not worth the wait

Ramen is all the rage at the moment, and it’s easy to see why: there’s nothing finer for a light dinner than a bowl of noodles and delicious homemade broth.

The “world’s first and only Michelin-starred ramen joint” doesn’t sell ramen. It sells only soba…made primarily (but not exclusively) of buckwheat (soba), which gives it a different, stronger flavor.

A queue of ramen-lovers is normally snaking down the street waiting patiently for their noodle fix. The setting of Tsuta is low key. Ordering and payment is made at a touch-screen machine. The broth is enhanced by the richness of an infusion of truffle oil. The slice of roasted pork char sui on the surface is, although tender, not deeply tender enough. The noodles are firm and slurpable.

Time is precious. I’m getting old. I might be dead soon. The food is good but is not worth the wait. This is the true truth as I say it as it is…

tsuta sin1

tsuta sin2

October 8, 2016

Watanabe Coffee, Singapore…bloody awful

Bad restaurants are, like colds and car breakdowns, things that just happen to me. I had a taste of that with Watanabe Coffee not too long ago.

Watanabe Coffee intends to evoke traditional Japanese and Western fusion cuisine. We tried so many items from the lunch menu but all bar none of the dishes went across the divide that separates average from awful. We couldn’t leave fast enough

Watanabe Coffee should consider closing down and reopen as the Museum of Unappetizing Lunch Servings. This is the true truth as I say it as it is…

watanabe-sin

June 25, 2016

Gyoza-Ya, Singapore…Gyozas softer than your lover’s thighs

Gyozas are the best quintessential comfort food; they are packages of joy in each bite, and generally inexpensive. They are usually a sideshow at most Japanese eateries. But over at Gyoza -Ya, these doughy half-moons have been turned into the main event.

As you would expect from the restaurant’s name, there’s a decent list of gyoza – pork, vegetable, crab, prawn. The pan-fried beauties here are delightfully plump, succulent, and juicy. Their edges seared to crisp filigrees, their seasoned interiors dense and my fav, the pork ones are pork-heavy. Service is swift and super friendly and the menu un-intimidating. Bottom line? Gyoza-Ya doesn’t serve up haute cuisine, but it does make for a pleasant spot in which to indulge in a not so- light lunch or dinner, at wallet pleasing prices.

They are (to borrow a description) “softer than your lover’s thighs” and yet I won’t want to share them with my lover. This is the true truth as I say it as it is…

gyoza sin

June 11, 2016

Tatsu Teppanyaki, Singapore…It won’t be cheap, but it will be great.

Flames fly in Tatsu. Obviously this type of high-octane dining isn’t going to be to everyone’s taste and it probably won’t win any Michelin stars, but it certainly has its loyal fans.

The chefs and the servers will go to great lengths to make sure you are happy. Cooked at a high heat and with only a drizzle of oil, the lightly seasoned cod fish with sauce in foil was delicious. The portions are smallish, but adequate. The amazing Aburi Sushi which consists of 5 pieces seared sushi and 7 rolls is a popular item on the menu. Layers of flavour and texture woven together in a symphonic result. Jiro might dream of sushi, but I have spent every waking moments obsessing about the seared sushi I had here.

What made me pleased to be here? Pretty well everything. This is the true truth as I say it as it is…

tatsu sin1

tatsu sin2

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