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Enbu 炎舞

Published April 24, 2017 by piggie

It seems like I’m pretty addicted to Eat at Seven of late. Enbu is yet another of Eat at Seven’s element, but probably the most neglected one because of its secluded spot. In fact, it was the very first Eat at Seven restaurant when it opened although its location on roof top almost gives the impression it doesn’t belong to them. Enbu is an izakaya styled restaurant presumably partially related to Tomo Izakaya in Clarke Quay. As such, other than the food, they also carry a wide range of Japanese sake.

What makes Enbu special is their use of charcoal for grilling, or more impressively, straw-grill (warayaki). They claim to be the first (and probably only) restaurant in Singapore doing so.

Enbu Grilled Original Chicken Pattie with Ponzu Sauce, $15++

I must have left my spectacle at home when I read their menu but missing out on the straw-grilled items, anyway, I ordered Enbu Grill Original Chicken Pattie with Ponzu Sauce. The meal came with refillable tea, miso soup, a salad (if I remember correctly, I believe it’s avocado salad), and the main course. In my opinion, the Ponzu sauce definitely makes the meal more appetising. In fact, I have to credit them for the seamless effort in their presentation, which truly makes the main course such a fine piece of art!

Enbu Grilled Original Chicken Pattie with Half Boiled Egg, $15++

Their Enbu Grilled Original Chicken Pattie with Half Boiled Egg is just as impressive. Japanese love to stir egg yolk onto their rice, which gives a sweeter taste overall.

The above items are only available during lunch hours, but come during the night, I assure you the restaurant ambiance will be simply exceptional!

During my visit, JCB card holders are entitled to 1-for-1 promotion (until Jun 2017) on selected items. It’s actually quite worth it!

2nd Visit

Well, now that I learned Enbu is actually well-known for their straw-grill cuisines, what I intend to order for my return visit is pretty straightforward, one of the straw-grilled items on their menu!

P_20170501_133303-Straw_Flame_Grilled_Chicken_with_Teriyaki_Sauce

Straw frame Grilled Chicken with Teriyaki Sauce, $14++

I ordered Straw frame Grilled chicken with Teriyaki Sauce. I must confess I have never tasted anything straw-grilled before, as such, I have totally zero idea how it would taste like, but full of anticipation. To be honest, I found straw-grill pretty much a gimmick, it’s quite unlike charcoal-grill where one can virtually smell the difference, though I do find the chicken delicious. And as before, Enbu’s presentation is awesome! In fact, take away the somewhat distracting term ‘straw-grill’, and this meal excel on its own right, with Teriyaki sauce of adequate sweetness that doesn’t take away any spotlight from the chicken.

P_20170501_133314-Spicy_Straw-Fire_Grill_Chicken

Spicy Straw-Fire Grilled Chicken, $14++

On appearance, there seems to be no significant difference between this order and that I elaborated previously. It was suppose to be spicy, somehow I don’t find it so. Again, I couldn’t tell of any straw-grill aroma.

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Mixed Diced Sashimi on Rice, with Yuzu Pepper Sauce, $17.50++

This is basically Kaisen-don (seafood rice), and the seafood sashimi are fresh and flavourful, and the Yuzu Pepper Sauce is delightful!

Enbu 炎舞
3 Temasek Boulevard #03-307
Suntec City Mall
Singapore 038983
Tel: +65 62688043

Opening Hours:
11:30hr – 15:00hr,
17:30hr – 23:00hr

Tempura Kohaku 天ぷら琥珀

Published April 17, 2017 by piggie

I have walked passed Tempura Kohaku more than a dozen time, and couldn’t understand the commotion for the super long queue outside. But one fine weekend, when I was trying to impress someone special, I decided to bring them queue for Tempura Kohaku. This is one outlet that I had never failed to see long queue outside no matter what hour I drop by, and on this occasion, we queued for a good half an hour. If you think after queuing, your food will be served shortly afterwards, you are utterly wrong! We waited for ANOTHER half an hour before our food were served. This is strictly not for the hungry tummies.

I suppose I don’t have to (re)introduce Eat at Seven any further (read my post on Tokyo Sundubu for further details), and Tempura Kohaku is another tenant here, certainly the most popular one without a doubt. And before I go on with the main course, I absolutely have to mention their free pickles.

From first glance, it’s just radish. But notice the yellowish flakes? It’s not just ginger, it’s spiced up with Yuzu pulps and overall, it’s quite appetising!

Kohaku Tendon Spicy, $15++

Tempura Kohaku basically offers two different types of tendon, Kohaku Tendon and Vegetables Tendon, priced at $15++ and $14++ respectively, and further segregated into spicy flavour and non-spicy flavour. They generally use Hokkaido’s Nanatsuboshi rice, but diners can also choose 16 Multi Grains + Nanatsuboshi rice at no extra charge. It is claimed that all 16 grains and rice are produced in Japan. I almost cannot taste the difference but it certainly provides more healthy benefits. Kohaku’s forte very much lies in their sauce, it’s sweet and flavourful. Of course, their tempura are quite generous and yummy too! I was amazed by their tempura variety, which include long bean, pumpkin, mushroom, squid, chicken, crab stick, baby corn, and two shrimps. When it was served, they placed a small plate on my donburi, I seriously don’t know what’s it for, but I used it as a spare plate to place my tempura, which, as you can see, almost shielded the entire bowl of rice from daylight. I have to say, this is the best tendon I ever tried! It’s not just me, the old folks love it too, and we all came to the consensus the long wait was worthwhile.

Kohaku Tendon, $15++

This is the normal Koharu Tendon (non-spicy), but I think the difference lies in the spicy sauce spread on the rice, not on the tempura.

Vegetables Tendon, $14++

The meatless Vegetable Tendon… I’m wondering what’s that long long vegetable though. Mum actually loves this tendon so much she wants me to take her to a tempura restaurant when we visit Japan. But seriously, I can’t be certain I can find anything better, unless we go out of the way and wasted precious time queuing for it.

In addition, Tempura Kohaku offers set meal too, which cost an additional $4.50++ for an added bowl of Udon.

Tempura Kohaku 天ぷら琥珀
3 Temasek Boulevard #03-311
Eat at Seven, Suntec City
Singapore 038983
Tel: +65 63334386

Opening Hours:
11:30hr ~ 21:30hr

Menya Sakura 麺屋桜

Published March 22, 2017 by piggie

Chuka Soba Special, S$14.90++

Menya Sakura is yet another new ramen restaurant in the scene. In their grand opening special, they introduce a 3-day one-for-one promotion starting with this, Chuka Soba Special at S$14.90++ on Mon, 20 Mar 2017. They were offering Tonkotsu Ramen Special (S$13.90++) and Tonkotsu Tsukemen Special (S$18.90++) one-for-one promotion for the next two days respectively. I asked my dining companion on her choice and she settled on Chuka Soba Special on day 1. I didn’t voice any disagreement though I actually prefer trying their Tonkotsu Ramen.

Hailing from Nagoya by founder NAGATANI Hideto, my first impression was nothing spectacular given the fact that Nagoya is not a major ramen battleground when compare to the likes of Hokkaido and Kyushu, where pretty anywhere else are more inclined towards Shoyu-based ramen (actually, also the signature in Asahikawa, Hokkaido). However, when the name NAGANUMA Sho comes up, it’s a different ball game. Chef NAGANUMA was the former executive chef of Hide Yamamoto in Marina Bay Sands, and currently helming Menya Sakura. I’m really interested to see how can he brings out the difference in this highly competitive ramen market.

My personal preference has always been Tonkotsu, Miso, Shio, and Shoyu ramen in that order, preferable with a tint of spiciness. It doesn’t help when Soba is also my least favourite noodle, behind ramen and udon. I tried my best not to carry prejudice, but whatever little prejudice I have was completely wipe out the very moment the noodle was served, right before I even have a chance to take a look. Yes, I ain’t bragging, the broth fragrance just hit my nose before I can even lay my eyes on the noodle, and I can never imagine a Shoyu ramen (oops! I mean soba here) can be that good! Now, I’m beginning to apprehend why Shoyu ramen is more popular in Japan, though, however, I didn’t ever tried ramen (or for that matter, soba) as good as this in Japan despite visiting there no less than 7 times in the last decade.

Menya Sakura claims Chuka Soba special is their most popular ramen in Japan, with a rich flavourful soup made with Saba, Niboshi, and other ‘secret’ ingredients, paired with 4 pcs Nori seaweeds, 3 pieces tender charsiu (chashu), a whole Aji Tamago egg, along with bamboo shoot and leeks. The broth tastes a little salty though, but as Menya Sakura claims they don’t use MSG, it’s still bearable for me. Well, if this is the same standard they have in Japan, they certainly earned their bragging rights. Notice I haven’t mention the noodle? Wait, was that really soba? My dining companion and I almost wanna rub our eyes and summon the waitress over to verify whether the chef had mistakenly used ramen noodle instead? OK, I exaggerated a little bit here. Simply put, it’s that good! No, simply outstanding (for a soba, that is), putting them on par with the so-called soba I tried at Menya Takeichi in Suntec City. It was very smooth, chewy, and most importantly for me, lack the usual buckwheat texture of conventional soba. Somehow, over an amazing 3 days, I probably tried the best soba I ever tried, twice (the other one being Yomoda Soba)! And I’m starting to get disillusion over how good soba can get. I ain’t disguising the fact that I’m practically a novice when coming to soba, which I used to dislike because of the buckwheat texture.

Apart from the broth and noodle, the charsiu was reasonably thick and chewy, retaining what I feel is the ideal texture and flavour a good charsiu shall possess. Wait till I come to the Tamago. Usually in ramen, how good the Tamago depends on how runny the egg can get and the flavour it brings. Menya Sakura’s Tamago is truly outstanding, somewhere between a soft boiled egg and a hard boiled egg, upon biting, the texture was so remarkably molten and flavourful, gosh I’m seriously running out of vocabulary to describe this, it’s so good I feel like ordering a few more of it!

As a side note, the restaurant also offers free kimchi and ice water for diners.

In conclusion, all I can say is, Menya Sakura makes their ramen simple, but taste heavenly good!

2nd Visit

Premium Tonkotsu Shoyu Ramen with Jumbo Aburi Chashu, $15.90++

Menya Sakura ‘tempted’ me for a 2nd visit with their 1-for-1 new Premium Tonkotsu Shoyu Ramen promotion on JPassport, simmering tonkotsu for more than 12 hours, along with their original aged Shoyu sauce, including 1 piece of seaweed, bamboo shoot, leek, and one giant piece of Aburi Chashu (Aburi meaning partially grilled), a pretty thick one at that, with special Umami paste on top. Their selling point is undoubtedly the thick chashu, with a good texture and tasted rather flavourful. The broth is notably too salty in my opinion, but at least I don’t feel a strong urge for water after eating, a good testification on their claim on not using MSG. Menya Sakura claims to be using ‘Hirauchi’ noodle, supposingly flat, though I don’t really find it flat, but it’s quite smooth and great to slurp actually. Overall, I find it above average, in part due to the saltiness of the broth, but it tastes much better when I added the ramen pepper provided on the table.

I noted that Menya Sakura changed somewhat since my first visit. Now they pre-charged the bill before you even see your ramen, and seems like they no longer provide free kimchi.

Menya Sakura 麺屋桜
69 Boat Quay
Singapore 049857
Tel: +65 94693366

Opening Hours:
Mon – Sat : 11:30hr ~ 20:30hr

Ikkousha Hakata Ramen 博多一幸舎

Published March 22, 2017 by piggie

This is not my first time visiting Ikkousha Hakata Ramen (first time to their Tanjong Pagar outlet though), but this is a tasting invitation where I’m obliged to provide the sponsor a link to my review, so I have decided to start a new post to distinguish from my previous visit. Previously, I had tried their God Fire Ramen as well as Red Tonkotsu Ramen, both on the spicy side. For this tasting invitation, me and my dining partner were treated to their standard Tonkatsu ramen.
Ikkousha Hakata Ramen can’t emphasize enough their broth are painstakingly made by simmering pork bones over long hours, distancing themselves from some ramen restaurants who saved these troubles by using broth essence. And I can testify that, because upon entering their outlet at Tanjong Pagar, I can immediately smell a strong scent, that can’t go wrong.
Upon ordering, Ikkousha gives diners the choice to choose the firmness of the noodles, as well as the denseness of the broth, along with other optional toppings. We left all options at normal, and added a plate of Gyoza because we felt uneasy to walk off without paying anything.
Before the ramen were served, let me touch on the condiments on the table. Ikkousha offers free-flow hard boiled eggs, along with Spicy Takana (Leaf Mustard), Furikake (rice seasoning), ginger, sesame, pepper, and a large jar of ice water. In a moment, I shall explain why I mentioned these.

Gyoza, S$5++

Our gyoza came almost immediately. Ikkousha’s gyoza are tiny, apart from the bottom where gyoza skin are crisply fried, the gyoza generally retains tenderness.

Tonkotsu Standard, S$12++

When our noodles were subsequently served, along came the scent of genuine pork broth. Although I am not really a fan of strong pork scent, but to retain that signature flavour, that means they can’t add too much spices to overpower the broth, however, something still needed to be done to neutralise the stink scent of pork bone. On the kitchen side, MSG sounds like a simple solution without altering too much of the flavour, but on the dining table, that’s where the condiments come in for diners to customise to their preferred taste, though that’s very much the same practice in almost any ramen restaurant elsewhere. As a Tonkotsu ramen restaurant hailing from Kyushu, naturally Ikkousha uses the thin and chewy Hosomen as their noodle, which, I understand, is proudly house made. The broth is sweet, and adds much flavour into the noodle. Their chashu are thinly sliced, I guess that allows its texture to blend with the broth easily.

Per my usual practice, I finished all my broth, but I felt the urge for more water after that. Good thing Ikkousha provides a large jar of ice water on the table conveniently.

Official Website:
http://www.ikkousha.sg/

Yomoda Soba (よもだそば)

Published March 19, 2017 by piggie

First and foremost, allow me to stress this is a sponsored article, but I will nevertheless stay neutral in this review. Let me start by giving a brief history on Yomoda Soba, but to begin with, I need to elaborate on Japan Food Town, where Yomoda Soba (よもだそば) and other 15 authentic Japanese restaurants are located.

Japan Food Town can be found inside Isetan level 4, Wisma Atria, it is a collaboration between Cool Japan Fund and The Japan Association of Overseas Promotion for Food & Restaurants. The former comprises organisation such as ANA, Isetan, JTB, and many other established corporations. When it was first opened in Wisma Atria last July (2016), it was met with much fanfare. Just like Eat at Seven in Suntec City, which also involves ANA, I feel it can hardly goes wrong, I trust ANA to select the best of Japan for diners here. ANA is a 5-stars Japanese airlines, and they would risk tarnishing their image and reputation otherwise. So, naturally for the first few months at least, I was expecting Japanese chef to helm the restaurants (or maybe they are here to stay for the long haul? I don’t know), pity I didn’t have the opportunity to visit until now, and my visit is certainly not disappointing.

The name Yomoda actually came from a Matsuyama (Ehime, Shikoku) dialect, meaning a jovial friend who loves to see the funny side of things. The soba restaurant is hailed from Tokyo, but its proprietor is actually an Ehime native, that explained. Frankly speaking, Soba is actually my least favourite Japanese noodle, I still prefer Udon and ramen anytime, provided of course, the noodles are done genuinely (definitely not the terrible Singapore flavour, particularly for Udon). Soba is probably the most economical noodle one can find in many parts of Japan, but personally, I don’t quite like the overpowering buckwheat taste.

Tempura Seiro Soba, S$23++

As an invited guest, I am allowed to choose between their Tempura Seiro Soba Set (S$23++), or their Tendon set (S$20++). Both sets include their signature soba, but I selected the former anyway. Seiro Soba is served cold, in Japan it’s marvellous for Summer, when diners dip their ice cooled soba into a bowl of cold dipping sauce, and usually enjoyed with an assortment of tempura. My Tempura Seiro Soba comprises a variety of prawn, braised pork, chicken, paprika, pumpkin, and kidney beans, dipped in tempura batter and fried. Yomodo claims their soba is Sarashina Soba, using only the inner part of buckwheat, which is why their soba noodle looks a little whitish instead of the conventional green colour, and handmade on-site using buckwheat from Nagano, a prefecture famous for their soba too. Yomodo’s soba is moderately springy, not so strong on buckwheat taste, for me, that’s really great! But having said that, they do offer traditional-styled soba such as Kitsune Soba, Hanamaki Soba (and also the less conventional ones such as Tomato Asari Soba, Hot Spicy Soy Milk Chicken Soba) too. Pardon me, I ain’t a Soba expert, you can refer to Japan-Guide for further elaboration. In addition, they also serve a thinner version of Sanuki Udon. As for their Tempura, it was crisply fried, not excessively oily, and the goodness within is mesmerising, it’s definitely fried on the spot, not pre-fried like my favourite Udon restaurant in Singapore did.

Yomoda Soba claims to import their flour, sauce, and rice from Japan. That’s probably one of the reasons why their prices (and probably likewise the other restaurants here) are much more than their outlets in Japan.

Yuzu Sorbet, S$5++

I didn’t want to walk away without paying anything, so I ordered a Yuzu Sorbet after my meal. It has a rich citrus flavour and plenty of fruit pulps, pretty appetising! Yomoda Soba serves free plain water, other than that, they have limited range of cold drink and dessert. But being a traditional Japanese restaurant, you can expect lots of sake!

Yomoda Soba (よもだそば)
Wisma Atria, 435 Orchard Rd
Singapore 238877
Tel: +65 62623467
Website: http://www.japanfoodtown.sg/stores/yomoda-soba/

Opening Hours:
Daily – 11:30hr ~ 21:30hr

Tokyo Sundubu(東京純豆腐)

Published March 6, 2017 by piggie

eatatsevenPerhaps I should have mentioned this when I penned my review on Menya Takeichi, but before I go on to Tokyo Sundubu, allow me to briefly elaborate Eat At Seven, which comprises seven Japanese eateries (including Tokyo Sundubu, Menya Takeichi et al) in Suntec City, hence the name. Eat At Seven is a collaboration with All Nippon Airways, which is almost as good an assurance that these eateries are more than decent back in Japan to get selected in the first place. And in my opinion, Tokyo Sundubu certainly impresses!

Merely judging on the number of Michelin-star restaurants in Tokyo, I guess it is safe to assume that Japan has overtaken France as the culinary capital in the world. But Japan cuisine isn’t just your sushi, ramen, and Kaiseki ryori. External influence, such as western cuisines, have been constantly redefining Japan’s culinary path as early as from the 17th century, which is one big reason why I love Japanese cuisines, retaining the heritage while embracing innovation and fusion. It is based on fusion where I feel Tokyo Sundubu excels.

Tofu in Japan can be quite a delectable cuisine. Japan has no short of stream water, these lighter water makes tofu smoother than the one we have here. Some famous restaurants (notably in Kyoto) specialise in tofu are selling their tofu set meal at a premium price, and I somehow cannot help wondering whether their tofu is made of gold! I didn’t try those famous restaurants though, but I did try tofu from a renowned hotel restaurant in Hakone, it was indeed softer, smoother. But whether it’s worth that kind of price is another question altogether.

Tokyo Sundubu claims they made their tofu in-house, but I don’t know what kind of water they are using, nevertheless, their tofu did taste soft and smooth. Even though their selling point is the tofu, they knew very well mere tofu alone probably is not sufficient to grab a pie from Tokyo’s highly competitive culinary scene (just like any movie needs supporting casts too), so they came out the idea of integrating it with Korea stone pot, along with a rich variety of other optional ingredients such as beef, chicken, seafood etc, which is why I was saying earlier that Japan’s culinary scene is dynamic, more so than many other countries in the world.

Chicken Sundubu, $14.00++

Chicken Sundubu, $14.00++

Their hot pot basically comes in a selection of 5 spicy level, with Japanese standard at level 2, and Singapore standard at level 3. I suppose level 1 is mildly spicy, while anything more than 3 is a genuine test on your readiness to undertake a chili challenge rather than appreciating the goodness of the ingredients inside. I had their basic Chicken Sundubu at level 2, and found its spiciness adequate. My dining companion ordered Asari Clam Sundubu ($16.00++) at level 3, which I found to be a bit over spicy, but for me still manageable. I like spicy food, but not to the extent where the spiciness overpowered my taste bud and render the food almost tasteless, it’s not that I cannot take it.

And by the way, due to the volume and colour of the spicy broth, the content inside are not particularly visible, that’s how it was served, and the appearance for my partner’s Asari Clam Sundubu looks almost identical. Let me scoop out the ingredients for a more appealing presentation:

chicken_sundubu-p_20170226_121341The restaurant was not crowded during our visit, but even then that probably ain’t the reason why the chef didn’t make it more presentable the way I did. As a customer, I want the ingredients to stay immersed longer to make sure it stays hot and properly cooked too. For that reason, it’s difficult to distinguish my companion’s order from mine without scooping out the ingredients, hence I won’t bother posting another picture of it here. The difference is that, the Asari Clam Sundubu has more clams, naturally, but probably no chicken (if I remember correctly). In fact, to be honest, I find their chicken more tasty than the clams. I do love seafood, but frankly speaking, their natural sweetness will all be masked over if the taste of the broth is too strong, likewise for the spicy level. Nevertheless, let’s not deviate from the fact that in Tokyo Sundubu, tofu is the spotlight (and in part, the stone pot), other ingredients are mere supporting cast. As for the rice, I can only tell it’s Japanese grains, but the restaurant didn’t mentioned whether it’s Japan grown, or specifically, which prefecture it came from.

Tonkatsu Ginza Bairin

Published March 1, 2017 by piggie
Katsu Curry, $17.00

Katsu Curry, $17.00

I know Tonkatsu from Japan tastes great, yet Tonkatsu Ginza Bairin truly awed me. With a history dating back to 1927, this Tonkatsu restaurant from Tokyo’s premium shopping district is still a revelation! I confess Singaporeans are spoiled for choices sourcing for food on this tiny island, and I probably won’t have visited Tonkatsu Ginza Bairin if I wasn’t attracted by their 90th anniversary 50% off set meal promotion.

How Ginza Bairin here works is, you pay for your order before grabbing a seat, there would be no service charge. I actually intended to order their conventional Pork Loin Katsu Set ($17.00), but even arriving shortly after lunch hour, I was still told ‘sold out’. Really? How amazing! I settled for the Katsu Curry somewhat reluctantly. I’ll explain. First and foremost, I’m not really a fan of curry, much less Japanese curry. I prefer local Indian curry, and to a certain extend, Thai curry too. But I always find Japanese curry lacks the punch, the spiciness. Basically, it’s sweet. Not that it doesn’t taste good, but that’s the Japanese’ taste buds, a flavour they are grown accustomed with, not me. Most significantly, Ginza Bairin’s selling point is their Tonkatsu, imagine submersing the crisply fried Tonkatsu into a sinful coat of curry and loses its crisp…

Well, good thing the chef at Ginza Bairin seems to read my mind 😛

Their curry and rice are served partially segregated so that I can still feel the fragrance of Japanese rice, with the Tonkatsu nicely placed on top of the rice, far from the curry sauce. Like that, I can dip it into the curry sauce only when I wanted, while at the same time savouring the golden crisp of the deep fried flour skin. In other words, I am tasting a varying flavour of it! Now coming to the spotlight, that Tonkatsu, it’s extraordinary juicy, with the pork so sweet I began wondering whether it came from Japan? I couldn’t resist double checking my receipt to see if I ordered Black Pig Katsu Curry by mistake. For those who are still not yet aware, Japan probably serves the best pork in the world, just like their renowned Wagyu. In Iberico ham, Spain probably has its own bragging right, but that is cured ham after all, it’s a different league altogether. The best pork in Japan comes from Kagoshima, notably their black pork (Kurobuta), which even the locals there struggled to find it in Tokyo, or otherwise at a much premium price.

I got so much obsession that I brought the old folks back over the weekend. However, this time round, the queue was some 15 meters long! Looking at the rate it was snaking, I anticipated a wait of no less than an hour. Forget it, back another day.

2nd Visit

I revisited Ginza Bairin in mid April 2017.

This time, for Ginza Bairin’s 1-for-1 birthday treat where my friend and I ordered their Iberian Pork Katsu Curry ($21.50) and Black Pig Katsu Curry ($20.00) respectively.

Black_Pig_Katsu_Curry-P_20170422_140241

Kurobuta Katsu Curry, $20.00

Identical to my previous order of Katsu Curry? Well, I couldn’t tell the difference in taste too. Granted, I might have long forgotten the taste of their Katsu Curry, somehow, I feel my previous order tasted better though. But there’s really lots of factors contributing to the differential, such as a different cook, how long has the pork de-frozen etc.

Iberian_Pork_Katsu_Curry-P_20170422_140215

Iberian Katsu Curry, $21.50

All pictures above looking similar huh? We ordered different meal just so we could taste the difference between Kurobuta (Black Pig) and Iberian Pork. But truth be told, we could hardly tell any. Japan is famous for Kurobuta, but not Iberian pork actually. Typical Iberian pork (Jamón ibérico) are seasoned like bacon, a generic way the Iberian peninsula natives pride themselves for over thousand years, and genuine Iberian ham ain’t probably gonna come this cheap.

Bottom line, unless your taste bud can really taste the difference, or else you will find their normal Katsu Curry good enough.

Tonkatsu Ginza Bairin (銀座梅林)
2 Orchard Turn
ION Orchard #B4-39/40/41/42
Singapore 238801
Tel: +65 65098101
Website: http://www.ginzabairin.sg/

Opening Hours:
Daily – 11:00hr ~ 22:00hr