Tatsuya

I always heard of how this place is very famous for their Japanese food
So now that there was a special occasion,
I decided to go and try it out

Entrance

Entrance

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Grated Daikon (Raddish) with Buri( yellow tail)

Assorted Sashimi (without prawns)

Assorted Sashimi (without prawns) [Scallop, Tai (sea bream), Maguro (Tuna), Salmon, Mekajiki (Swordfish)]

Assorted Sashimi (with prawns)

Assorted Sashimi (with prawns) [Scallop, Tai (sea bream), Maguro (Tuna), Salmon, Mekajiki (Swordfish)]

Crab Leg Tempura

Crab Leg Tempura

Chawanmushi

Yuzu Chawanmushi

Palate Cleanser: Left is a seaweed vinaigrette

Palate Cleanser: Left is a seaweed vinaigrette

Close up of the left: type of Cod Fish

Close up of the left: type of Cod Fish

Assorted Aburi Sushi : Salmon Aburi,

Assorted Aburi Sushi : Toro (Tuna), Ikura (Fish Eggs) Uni (Sea Urchin) and yellow tail, Salmon, Foiegras and Scallop, Anago (Eel), Tamago Yaki (Egg)

Close up of : Ikura (Fish Eggs) Uni (Sea Urchin) and yellow tail, Salmon,

Close up of : Ikura (Fish Eggs) Uni (Sea Urchin) and yellow tail, Salmon,

Close up of: Foiegras and Scallop, Anago (Eel), Tamago Yaki (Egg)

Close up of: Foiegras and Scallop, Anago (Eel), Tamago Yaki (Egg)

Close up of  Anago (Eel), Tamago Yaki (Egg)

Close up of Anago (Eel), Tamago Yaki (Egg)

Miso Soup

Miso Soup

With seasonal mushrooms!!!

With seasonal mushrooms!!!

Sesame Ice-Cream

Sesame Ice-Cream

Green Tea and Red Bean Ice-cream

Green Tea and Red Bean Ice-cream

Pessimon

Persimmon

 

Verdict: 2/4 may come back I reckon.
I was really expecting some mind blowing kinda sushi … but nope  .. I know they were renowned for their aburi sushi .. but some how, this place just didn’t seem to go down well with the rest of the family as well.
My bro and I concluded that the whole meal was really just .. to be fair it is above average, but I think what we felt that didn’t really make our bang for the buck was probably just there was no OOOmph to the main .. in paying this premium above other sushi restaurants, didn’t seem to deliver the quality. Perhaps the context that they were rushing off for some company event so we probably visited at the wrong time? but that being said, service was fair ..
Don’t think we will be returning here any time soon.

Tatsuya 
22 Scotts Road,
Goodwood Park Hotel
 Singapore 228221

Hashida Sushi

I can’t believe I totally forgot to blog about this place!
ok if you have been quite an avid follower of this site, you probably realise that
I LOVE SUSHI
from Japan to Singapore  🙂

My bro kindly bought us this meal at his favourite sushi shop:
Hashida Sushi

Entrance

Entrance

We went for the lunch set menu ($250)

This is what they served that we thoroughly enjoyed

#1: Appetizer You Dou Fu

#1: Appetizer You Dou Fu

Close up of Appetizer

Close up of Appetizer

#2: Grilled Octopus, Fish Eggs, Yam, Tamago Yaki

#2: Grilled Octopus, Fish Eggs, Yam, Tamago Yaki

#3: Shirako chawanmushi (Sperm Steam Egg)

#3: Shirako chawanmushi (Sperm Steam Egg)

Close up of Chawanmushi

Close up of Chawanmushi

#4: Assorted Sashimi [Gin Meidai (golden eyed sea bream) Tako (Octopus from Hokkaido), Clam, Vinegared Mackerel,

#4: Assorted Sashimi [Gin Meidai (golden eyed sea bream) Tako (Octopus from Hokkaido), Clam, Vinegared Mackerel,

Close up of assorted Sashimi

Close up of assorted Sashimi

#5: Back of Kinki Fish and Seasonal Mushroom

#5: Back of Kinki Fish and Seasonal Mushroom

Close up of back of Kinki fish

Close up of back of Kinki fish

Following this, the assorted sushi that we have been surprised with:

#6: Sea Bream Sushi

#6: Sea Bream Sushi

#7: Rock Fish Sushi

#7: Rock Fish Sushi

#8: Aburi Sea Pearch Sushi

#8: Aburi Sea Pearch Sushi

#9: Otoro Sushi

#9: Otoro Sushi

and of course, not forgetting:

#6: Uni (sea urchin) and Tobiko (fish role) rice

#6: Uni (sea urchin) and Tobiko (fish role) rice

#7: Clam Miso Soup

#7: Clam Miso Soup

#10: Pickled Raddish (chu toro and Otoro) and Shiso leaf maki

#10: Pickled Raddish (chu toro and Otoro) and Shiso leaf maki

He was really in a good mood, so he told us we could have a last round of sushi of our choice:

My siblings went for the prawn and because I don’t eat prawns, I had:

Pinnidae (Pen Shell - a kind of clam) Sushi

Pinnidae (Pen Shell – a kind of clam) Sushi

Ebi(Prawn) Sushi

Ebi(Prawn) Sushi

Followed on by dessert:

Melon and Strawberry

Melon and Strawberry

 

Verdict: 3/3 of us will definitely return

1) We came here for lunch. There are 3 more comparatively affordable set for lunch ($80,$120,$250). We went with the $250My bro mention the difference between the $120 and $250 was the sashimi platter, and perhaps the last round of sushi that we could order*
2) Disclaimer: we had more sushis in between, such as the  Chu Toro Sashimi Sushi, Buri ( The bigger version of Hamachi (yellow tail), Gin Meishi Belly Sashimi Sushi [I was too busy stuffing my face that I forgot to take a picture of those exotic fish sashimi sushis]
3) Totally understand why Japanese take their sushi with so much pride and seriousness. There is so much thought that goes through each dish that is presented, from the rice to the type of dish that it is presented in. All produces are flown in form different parts of Japan!
4) The whole overall dinning experience was just amazing. Feel free to ask chef where he got the fish from (he will also care to explain where he got it from, and how his bidding went in the tokyo fish market) and he will kindly tell you which seasons your favourite fish would be in. He even showed us his prized Tobiko(flying fish roe)

Tobiko

Tobiko

 

Hashida Sushi
333A Orchard Road
#02-37 Mandarin Gallery
Singapore 238897

 

Rokukakutei

Last meal in Osaka  … One for the road 🙂 And I would say this is one of the favourite meal of the trip
and an Osaka special :
Kushiyaki

start

start

Ready your stomachs! here we go!

#1: Prawn

#1: Prawn

#1: Fugu

#1: Fugu

#2: Beef

#2: Beef

#3: Scallop

#3: Scallop

#4: Green bean and Prawn

#4: Green bean and Prawn

#4: Pumpkin

#4: Pumpkin

#5: Mountain Caviar ( Shisho leaf, "donguri)

#5: Mountain Caviar ( Shisho leaf, “donguri)

#6: Red Snapper with Leek and Ginger

#6: Red Snapper with Leek and Ginger

#7: Green Pepper, Pork and Ginger

#7: Green Pepper, Pork and Ginger

#8: Octopus

#8: Octopus

#9: Fish Egg

#9: Fish Egg

#10: 1 Day and 3 Day Pickled Cucumber

#10: 1 Day and 3 Day Pickled Cucumber

#10: Palate Cleanser : Yoko

#10: Palate Cleanser : Yoko

#11: Crab Claw

#11: Crab Claw

#12:  Duck with Leek

#12: Duck with Leek

#13: Anago with Burdock

#13: Anago with Burdock

#14: Hida (Japanese Vegetable)

#14: Hida (Japanese Vegetable)

#15: Chinese Yam with Raddish

#15: Chinese Yam with Raddish

#15: Shrimp with Yidi (Lotus Root)

#15: Shrimp with Yidi (Lotus Root)

#16: Salmon with Mayo

#16: Salmon with Mayo

#17: Kiss Fish with Anago

#17: Kiss Fish with Anago

#17: Kiss Fish with Prawns

#17: Kiss Fish

#18 : Home Made Sour Cream

#18 : Home Made Sour Cream

#18: Home Made Bread

#18: Home Made Bread

#18: Home Made Bread

#18: Home Made Bread

#19: Ginkgo Nuts

#19: Ginkgo Nuts

#20: Cheese

#20: Cheese

 

#21: Coffee Ice cream

#21: Coffee Ice cream

#21: Champange Jelly with Fruits

#21: Champange Jelly with Fruits

#21: Chocolate Pudding

#21: Chocolate Pudding

#21 CLose up of Chocolate Pudding

#21: Close up of Chocolate Pudding

 

Verdict: 5/5 of us will definitely return here!

The whole experience was as if a pampered whimsical representation of creative representation of a simple street food that can actually actually be simple with the ingredients used, but fun with the way the chef interacts with the customers, to the waitresses that take the effort to explain the origin and preparation methods.

This place is 1 Michelin star but
1) casual and friendly dinning
2) good service
3) YOU WILL BE FULL!!! Orders will just keep coming until you tell them you want to stop! but other than that, we managed to finish through the entire 20+ sticks (I counted and recorded)
4) For each of the sticks, they will purposely place it pointed at the specific dip, so just follow suit and you will be fine 🙂

Rokkakutei
1-21-16 Nipponbashi, Chuo-ku
Takoso Bdg2F, Osaka, 
Osaka Prefecture 542-0073 , Japan

Kitamura House

Another Osaka MUST visit for Sukiyaki:
Kitamura House
(2 Michelin Stars)

Entrance

Entrance

We Went with Sukiyaki and Butayaki (Butter-yaki)

Appetizer: Sweet Miso with Beef Slices

Appetizer: Sweet Miso with Beef Slices

Don't forget to wear your apron for the feast!!

Don’t forget to wear your apron for the feast!!

For the Butteryaki:

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Part of Butter Yaki : Mushrooms, Green Peppers, Carrots, Cabbage, Long Beans

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Butteryaki Beef 🙂

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Buttering the pan

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Basking in the beef goodness

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Sukiyaki: Kansai Style ( This is different from the normal soup style or the one eaten at Fukuoka)

Sukiyaki Accompaniments: Konyaku, Toufu, Leek, Cabbage

Sukiyaki Accompaniments: Konyaku, Toufu, Leek, Cabbage

Sukiyaki Beef

Sukiyaki Beef

What is Kansai style of Sukiyaki?

Step 1: Put the Beef and position the sugar in the middle

Step 1: Put the Beef and position the sugar in the middle

Step 2: Add in Dashi and Shoyu

Step 2: Add in Dashi and Shoyu

Step 3: wait for the sauce to boil

Step 3: wait for the sauce to boil

step 4: dip into mixed raw egg to enjoy

step 4: dip into mixed raw egg to enjoy

step 5: to be eaten with rice

step 5: to be eaten with rice

step 6: cook the vegetables in the remaining sauce

step 6: cook the vegetables in the remaining sauce

When we gobbled down the whole course, we were presented with a mini souvenir from our ‘Sukiyaki cum butter yaki master’

Verdict: 5/5 will return back
The cut of the beefs were excellent, apart from the quality (at least A5). This batch of beef was from Saga 🙂 They all import beef from all over Japan, such as Fukuoka, Saga, Hokkaido, Kobe etc..
Although I think if you wanted more flavours, Sukiyaki would still be more a favourite choice.

Advice: It would be better to book in advance / get your concierge to book the place for you because we were quite fortunate to get this booking in the nick of time.

Kitamura House
〒542-0083 
1-16-27 Higashi-Shinsaibashi,
Chuo-ku, Osaka City

TEL:06-6245-4129
http://shimizu.or.jp/kitamura/home.html

Bistro Du Vin

Just thought a nice way to kick start the week and write on this place that hopefully chase all the monday blues away!
We have a shorter week! public holiday on the coming friday!

Anyway, this was a super duper last minute place. troopie Jean last minute called me to ask if I was free to join her for lunch at Bistro Du Vin  .. so  .. in the spirit of inpromptu-ness, WHY NOT? and its Bistro Du Vin, under the les Amis group. I had an unforgettable dining experience at Les Amis back in 2009, so I reckoned this place should be good 🙂 My Mentai monster (aka brother) also says the food here is good (very rarely this fussy person praises a restaurant he likes)  so ok 🙂  Then, Mama phua also decided to join us very last minute too! so happy 3 friends 🙂

A peak inside

We all ordered from the lunch set (I think its quite worth it and affordable) :

Home made bread

for appetizers, both troopie Jean and I had

Endives Salad with Blue Cheese, Walnut and apples

and for mama phua, she had

Char-grilled escargot wrapped in country smoked bacon with braised lentils

For the mains, the girls had

Duck Confit Leg served with leek-pommery mash

and I had

Roasted Sea Bass with crusted potato with parsley and black pepper balsamic butter

and to finish the course, our desserts! Troopie Jean had

Apple tart

Mama phua had

Creme Brulee

and I had

Poached Peach with lemon sorbet

and of course for the  of us

Tea with desserts

Verdict: 3/3 of us will return.
For the appetizers, our salad was hmm .. well the blue cheese taste was stronger than I expected – so to all the blue cheese lovers , this is your heaven i guess :p The escargots – mama phua whipped it up in minutes, so equals to yummilicious 🙂

For our mains, I was slightly disappointed .. my fish I felt that they didn’t really cook it well enough, to my expectation. I thought from the description, it would be crispy on the outside, but it wasnt’ 😦 I think Skyve did a better job with the cooking the fish. No doubt however, the fish is very fresh and well seasoned. The meat was not mushy and it was solid – easily comes off the skin.
The duck confit, is very well enjoyed by both troopies. Mama phua returned this time around specially for the duck confit. Troopie Jean had also enjoyed her duck and said it was very well cooked, not too saltish and just right 🙂

Desserts : The apple tart was yummy ( I should have ordered that). Very light and thin yet flavourful 🙂 you can see the skills displayed by the thin-ness of the sliced apple, as well as the puff pastry. I think this is what distinguishes the les amis group from the other french restaurants around singapore, from my experience, that the precision and display of the chef’s skill is like a signature of their restaurants. My sorbet and peach was refreshing – for those non-sweet tooths, this would be your thing! Creme brulee was torched to perfection – nice and jellish in the bottom, crusty on top.

The next time around, I am so coming back here for the duck confit, or the scrambled egg with the foie gras!
However, mama phua mentioned the last time around she came here, the menu was slightly different, So the chefs probably changes their menu often – which is good I think, goes to show the food they work with are fresh – aka those in season- . One should have more variety and experiment with different kinds of food 🙂 Service is excellent as well!

Bistro Du Vin
1 Scotts Road,
Shaw Center
#02-12

 

 

 

 

 

Basilico

after a torturous run, We headed down to Basilico as suggested by my mentai monster brother for a good rewarding lunch.
Regent Hotel, seem to have hosted many famous and up to standard restaurants. Iggy’s formerly used to be from there before they moved to Hilton Hotel.

This is the first time I am eating an Italian cuisine Buffet style, and I must say I am very curious and didn’t really hold high hopes because buffet style of Italian food some how, seemed to just be an overflow of carbohydrates in different forms – pasta, pizza . They probably would stuff you with that to make their money’s worth. But after this dinning experience, I must say I am totally proven wrong, that Italian cuisine encompasses so much more than their staples!

Entrance

 

I felt like a kid in a huge candy shop. The buffet variety is very extensive and very authentic Italian. You can probably get more than 5 dishes that you cannot find outside in Italian restaurants.  Just even simply down to the cheese selection, apart from those displayed on the buffet table in the main hall (the burra, my new-found favourite kind of cheese, to the different kinds of mozzarella cheeses available)  there is this ‘secret room’ nicely tucked away that offers even more different ranges of cheeses.

‘cheese room’

This “secret room’ also holds the sunday brunch special, which is the truffle mushroom risotto ! Dont’ miss it!!

Truffle Mushroom Risotto

So in the  order of my favourites that my family and I think are the must-eats of this buffet :

From the mains:

From the grill side,

Pulled Pork Shoulder

This pulled pork resembles our chinese form of “siu yok” ( Roasted Pork Belly). But, the difference is that, The shoulder part is slightly leaner, and it is so tender that it can be easily pulled apart by a fork! The whole meat just melts into your mouth. Just pure piggy awesomeness!

Foie Gras

This is one of the top favourite around the table,  because of its size? I think the size is not to thick and big – that after working through it at times can get make one feel too overwhelmed by it. Additionally, this Foie Gras is cooked very well – crispy on the outside and soft and ‘meltish’ in the inside. The vinegarette based sauce compliments the’ fattiness’ of the Foie Gras very well.  Can you imagine a free flow of this?? One can just roll around and die on the spot in foie gras heaven!

From the pizza station,

Focaccia with mascarpone cheese and truffle

This is one of my favourite of all the pizzas available. I thought this was very unique although conceptually is just a normal Focaccia with cheese, the bread was not too thick like those outside, and not too over baked such that the whole bread becomes very hard? To see the cheese oozing out like a lava cake just pure awesomeness in its own form!

From the deserts counter:

Pistachio Panna Cotta

This was one of my favourite dessert and I thought something different from the normal kind of panna cottas. It was creamy and the serving portion was just right! 🙂

Espresso ‘slushie’

This was another of my favourite! the ‘slushie’ texture .. well I won’t exactly describe it totally like a slushie.. maybe  in between a slushie and a milkshake, except that its espresso flavoured – totally awesome! 🙂 Never had this before but just for all the coffee lovers out there, even my mentai monster that usually takes his coffee Americano style (black coffee) also seconded my opinion 🙂

Verdict: 4/4 of us are returning here definitely for an Italian fix.  We will definitely return with our favourite member of the family!
I forgot to take pictures of some of the other food there in the buffet, but do try to go for
from the appetizers: Cold King Crab Leg, Parma Ham with Cantaloupe Rock Melon),  for the salad lovers, they have a special truffle dressing
From the casserole station: I think the only agreeable thing for us was the meatballs .. nothing else quite gave the “oh my goodness this is really good!”
From the grill : the wagyu beef is not bad, but abit too rare for my liking. The Lamb was ok according to the mentai monster. My mum and I liked the sautéed mushrooms 🙂
From the Pizza Station: The squid Ink Pizza was quite well liked by my mum ( because she doesn’t like cheese)
From the Hidden Room:  The aged cheeses favourite with my dad, he likes the sharpness, as well as the Squid Ink Bread! Do try it for something different 🙂

P.s. Do remember to make a reservation before going! Its pretty crowded and we didn’t get a space until 1/2 hour later!
 Basilico
1 Cuscaden Road,
Level 2 
The Regent Hotel
Singapore

 

 

 

Osteria Mozza

We headed down here to celebrate my brother’s graduation + birthday as well as a farewell for my lil sister that shes back to being an international student ( aka trained maid)

its quite nice to have the whole family dressed up for an occasion .. and sit down and have a nice dinner .. 🙂

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We were quite excited to try out this place! after all we hear so much about these top culinary chefs that come to Singapore and set up their restaurants.. So we decided to head down and try it out .. we also didn’t find much reviews for this place so was quite excited to try it out ..

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So to start off our dinner, we ordered to share amongst us appetisers:

Grilled Octopus with potatoes, celery & lemon

Close up of the Octopus

Butter Lettuces with hazelnuts, bacon, gorgonzola dolce & egg

Grilled Bone Marrow

Burrata with grilled asparagus, guanciale, brown butter & almonds

Then following that, we ordered 2 pastas to share as well:

Porcini mushroom

Fettuccine

Close up

And following that, we ordered some mains to share:

Rabbit con salsiccia, roasted garlic, lemon & rosemary

Grilled Whole snapper with herbs & extra virgin olive oil

Grilled Wagyu Beef Tagliata with rucola & Parmigiano Reggiano

Duck al Mattone with pear mostarda & corn

pear mostarda & corn

and of course, some side dishes to accompany :

Grilled japanese eggplant with mint & yogurt

Verdict : 4.5/5 of us will return only for the appetizer! our favourite is the asparagus with burra cheese. I thought the dish was very nicely co-ordinated. The salad was also not too saltish, and the butternut was very crisp and seasoned well. The octopus was a little slightly over grilled- hence it was pretty tough and rubbery .. and was not as spectacular as we thought it would be.   The bone marrow was presented in a very neat way, and tasted as good as it looked! rich in flavour and very well accompanied with their homemade sour dough bread 🙂

The pasta of the two, I think we all prefered the creamy porcine mushroom one. I liked how the texture of the pasta was just slightly more undercooked, as well overall as a dish its very light and not too heavy. The other pasta on the other hand, was a little too saltish from the cured ham, but the spiciness of the sauce gave it a nice kick to the dish.

The mains: I thought all was alright .. The duck was well cooked, but we were told before ordering that the skin would be crispy, but it did not turn out to be as such. We sent the dish back to the kitchen and the chef sent it back out to us saying that its the way it is.. So I guess thats it .. but nonetheless i like the sauces that accompany it.  The Rabbit – bravely eaten by my siblings – they complained that the marinate had drowned out the texture of the rabbit meat. One of the meat however, was over cooked and tough. The Snapper was nicely cooked but overstuffed with mint leaves .. so made it a little … minty .. ahahha …

The sides: the grilled eggplant was awesome – even my brother that does not usually eat eggplants gobbled it down. we didn’t really take tot the other vegetable very well ..

Good dinner nonetheless :/

Osteria Mozza
2 Bayfront Avenue  #B1-42/46
The Shoppes at Marina Bay Sands,
Singapore 018972