Tuesday, January 31, 2017

Barrio by Mex Out: New Breakfast Menu at Vivocity Outlet

Mexican, served fresh. 

That's the heart of Mexican eatery, Mex-out, that has been known for its Mex-American cuisine which is influenced by both the ancient Mayan and Aztec culture, as well as modern Bajan California and the Carribean. It's said that everything here uses the freshest ingredients. For instance, the Guacamole is made fresh daily using with fresh avocados and seasoned with just the right amount of lime 

Friday, January 27, 2017

[NEW OPEN] Gelateria TIE-AN @ Shibuya : [新登场] 東京の和风冰淇淋店

Looking for another Japanese gelateria shop after Ouca? Tie-an is the place to go. Located in the basement of Shibuya Hikarie, Tie-an is gelataria selling ice cream flavors that are inspired by Japanese ingredients and traditional Japanese desserts. Think strawberry Daifuku, Mitarashi dango, condensed milk Ichigo, Edamame Raspberry White Chocolate served in a cup with a rice cracker biscuit from SENBEI BROTHERS.

Tuesday, January 24, 2017

Yuji Ajiki : Back for Seconds and Blown by Croissants

It's back to Yuji Ajiki to try out other items and I uncovered yet another gem here- the croissants. I can't say it's not the best croissant in Tokyo (because it's located outside Tokyo) but I can say it's the BEST CROISSANT in the Kanto Region. That's an even bigger disclaimer even though I've not scoured every single croissant in Kanto. 

Sunday, January 22, 2017

Silk Road @ Amara Hotel : Celebrating Ah Ma's Birthday with Excellent Chinese Food and Restaurant Service

It's a yearly affair to celebrate Ah Ma's birthday at a Teochew restaurant but for her 80th birthday this year, we decided to try out Silk Road in Amara Hotel, since I've heard several good reviews about this place. This restaurant has been around since 2001 and is one of the earliest places that serves authentic Sichuan cuisine in Singapore 


Since it will be CNY in less than a week's time, we took the opportunity to try the CNY set menu for $128/pax. We booked a private room for a group of 14 and the food and service--from the start to the end--were truly impeccable. 

Friday, January 20, 2017

Kajitsuen 果実園 Fruit Cafe in Tokyo : Popular but Mediocre

Kajitsuen has had a long presence at Tokyo station selling fruit parfaits, fruit pancakes and fruit cakes. I think fruit desserts make a good business because people generally won't hate fruits and they can be charged at a high price. I finally got a chance to check out its opened a new outlet near Shinjuku station since the location is more convenient and opens till late. 

As attractive as the tall fruit cream cakes may seem, they were utterly disappointing and fared even poorer than food from those franchise cafes. The sponge of the Pistachio Strawberry cake was dry and the pistachio taste wasn't as strong as it looked. I won't be surprise if artificial coloring has been added. 


Of course the freshness of the seasonal strawberries can't be argued but I won't pay more than 1000 yen for a cake of such substandard quality ever again. Better head to Takano Parlour.

The Strawberry Parfait (1300 yen) was more value-for-money than the cake because there was an seemingly endless supply of strawberries. However beyond that, it was just a tower of artificial-tasting whipped cream (like those squirted from metal canisters), vanilla and strawberry ice cream. It's probably the worse ice cream I've ever had in Japan because I've yet to encounter anything as bad as this.

I try to convince myself that I'm paying for the quality fruits. But in that case, why don't I just go to the supermarket for the fruits?

This was my first and shall be my last visit

Kajitsuen 果実園

Shinjuku outlet:
〒151-0053
東京都渋谷区代々木2-7-7南新宿277ビルB1

Daily 7.30am-11pm
Tokyo 151-0053, Shinjuku-ku Yoyogi 2-7-7 Minami Shinjuku 277 Building B1
http://kajitsuen.jp/html/

Sunday, January 15, 2017

Saturday, January 14, 2017

Fishball Khin : More than just delicious handmade fish balls


It's neither bouncy nor springy, but the handmade fishballs here have a pleasant chewy texture that are good telling signs of more fish than flour. Fishball Khin is an all-day eatery in Ang Mo Kio that probably needs no introduction for regular fans of fishball noodles. In fact, it's the place that my family would go when we get bored of the food at the hawker center across my house since it is in the same area. 

Tuesday, January 10, 2017

Wildseed Cafe & Bar : A Blooming Seed in Seletar Singapore


It feels like a walk through British colonial times as I stepped into this sprawling two-storey black and white bungalow in Seletar Park Lane, formerly the residential area of RAF Base Commander and other senior offices. 

A new lease of life has been injected into this area with the establishment of the Summerhouse, an integrated multi-concept destination made up of the Summerhouse Dining Room and Balcony Bar, Wildseed cafe and complementary facilities such as an edible garden, florist and coffee roaster. 

Given such remarkable surroundings, it would be easy to surmise that the food is perhaps of secondary importance. Not so. As the name of the place evokes a strong connection back to nature, expect some nature-inspired, farms-to-table cuisine whipped up by the Chef Florian Rider who has a wealth of experience at Michelin-started restaurants including La Belle Époque in Germany and Alma by Juan Amador in Singapore

Saturday, January 7, 2017

京都祇園 あのん Gion Anon : Japan's first bean paste specialty cafe

Do you like anko (bean paste) that is commonly found in traditional Japanese sweets? 

Most people I know do not because it tends to be too sweet and cloying. However, I think A-non will most likely change how we look at anko. Opened in Gion early this year, Anon serves Okashi that revolves around the theme of "An" but in a non-traditionalist way. At least it did change my perspective of "an" because I realized how versatile it could be used in desserts. I found myself liking bean paste even more after my visit. 

Thursday, January 5, 2017

Potasta Sandwich Factory : Big in a Different Way

Big in a different way.

That's what I would remember of Potasta, another giant sandwich shop in the quiet Kitasando area which started as a takeout store in Yoyogi. It doesn't sell potatoes but massive sandwiches that are choked full of generous ingredients that the bread is squashed and barely visible. Best of all, everything costs only 500 yen! Yes, I won't return to King George after discovering this place. 

Monday, January 2, 2017

Handels Vagen : Upcoming Michelin-star of Gelato in Tokyo?

Just as I thought I've already uncovered enough top-notched gelato/ice cream shops which I can always go back for more, here comes Handels Vagen, a premium gelato shop from Kyoto directed by Chef Masaki Imamura, a trained chef of traditional Japanese cuisine.

Sunday, January 1, 2017

Inaniwa Yosuke @ Wisma Atria : Ring in 2017 with Excellent Udon

If you think that udon are thick, hefty and chunky, it's time to change your perception because not all udon are born equal. 

Hailing from the town of Inaniwacho in Akita prefecture, Inaniwa Udon is one of the top 3 udon that differentiates itself from the Kansai version with its thin and refined texture. Think of Pad Thai noodles but slightly slimmer. 

Call them noodles fit for the royalty because these pure and glossy white udon used to be served only to the Imperial family more than 350 years ago. Unlike buckwheat soba, Inaniwa udon does not involved any cutting but more on kneading and stretching. In fact, the tedious hand-making process can take up to 4 days.

Inaniwa Yosuke imports the noodles directly from the famous Sato Yosuke in Akita, which has direct affiliated restaurants all over Japan. Our Ajikikurabe set ($32) arrived with a bowl of hot udon and cold udon swirled in a generous tangle. The dashi broth of the hot udon has a very light and clean taste but one has to dig in before the udon loses its springy texture. 

As for the cold udon, there are two types of tare (dipping sauces), shoyu and sesame, that are both equally delicious. Blended with additional nut paste, the sesame tare is richer and more intense than bottled sauces. 

Other worthy dishes to try is the Kakiage udon that is available as a weekday lunch set for $13.90. The silky smooth and delicate qualities of the udon shone through this chilled refreshing dish that was perfect for the local weather. I prefer the kakiage to be served more generously like the usual pancake-shaped fritters in most noodle joints and not in scattering morsels here.

Overall, the food is satisfying and the number of options are more varied that you expect from a udon joint. The Matsuzaka Beef Nabe Rice Set ($34.80) was a hearty pot of sweet sukiyaki broth simmered with enoki, leeks, mushrooms and slithering torokoten (agar) noodles. 

There's nothing to dispute about the deliciousness of the beef with the beautiful marbling of fats. Do consider topping up $6 for the Inaniwa Udon because rice alone might not be sufficient to go with the dangerously tasty broth. It's that irresistible.  

Come now to 8th January and you can catch the Toshikoshi Udon ($13.80), which refers to the udon eaten on the day before the new year starts.  Available either in hot or cold version, this Toshikoshi Udon is a limited time collaboration with Sabar, a grilled mackerel specialty restaurant located in the same Japan Food Town. 

I'm already eyeing at the tororo udon, soymilk tsuke udon and even red curry udon for my next visit. Whether you’re hard-core noodle fan or more of a recreational slurper, you will find they slip down a treat.

Happy 2017! 明けましておめでとうございます!

This is an invited tasting

Inaniwa Yosuke @ Japan Food Town
4F Wisma Atria
435 Orchard Rd
Singapore 238877

Daily 11:00AM - 3:00PM, 5:15PM - 10:00PM
https://www.facebook.com/inaniwa.sg/
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