Al ragu pappardelle ($25.80) - Al dente pasta, sauce was quite tasty but the depth of meaty flavour was absent. - Some parts of the beef chunks were a little tough and contained small amounts of tendon 🥩 [5/10]

Carbonara roma linguine ($26.80) - Having “pasta” in the restaurant name, it’s a shame the pasta was undercooked and hard. - Presentation was rather plain with only pasta and pancetta. - Sauce lacked in flavour and seasoning, even Pastamania can do better 🥲 [2/10]

Calamari fritto spaghetti ($26.80) - Interesting combi, calamari was crispy and chewy! - Tanginess of lemon butter sauce was barely present, could have stronger savouriness. [6/10]

Mind blowing matcha cheesecake Had the blueberry shortcake, yuzu raspberry & uji matcha cheesecake The blueberry shortcake & yuzu raspberry is normal but the uji matcha cheesecake is the highlight. Matcha taste is strong and the cake itself is crunchy

Yuzu Raspberry @$11.92 The prettiest and most popular cake at Nesuto. Vanilla sponge cake slices with Raspberry bits and 2 layers of yuzu mousse. Topped with white chocolate bits. The Yuzu Raspberry cake was rather too sweet for my liking to be honest.

Praline Noisette Gateau@$12.48++ Kids will love this. Crispy base and not so sweet also. Totally Taste like a Ferrero Rocher cake. Basically a premium Hazelnut chocolate cake.

Deep Fried Snow Crab [$28] Not the easiest to eat snow crab dish here at Guenpin as we had to spend some time prying the precious bits of meat out, but hard work for such good food? I'll do it! Very lightly battered then deep fried, the juices and sweetness of the meat were still locked in very well.

Snow Crab Sashimi [$32] Apart from the whole range of fugu dishes, Guenpin serves up snow crab done in several impressive ways like sashimi, grilled and deep fried. This superbly fresh Snow Crab Sashimi was the first we had. Dip it in the accompanying dashi shoyu sauce and get it in in one shiok mouth! It's quite different in terms of the familiar texture we know of from the cooked variations but I really liked that the dip wasn't too strong, letting you get a taste of the meat's natural sweetness.

Japan's largest fugu chain restaurant, Guenpin Fugu specialising in snow crab and the delicacy of Torafugu, (Tiger Pufferfish, the finest and most poisonous) has opened its first outlet overseas right here. Fret not as it is helmed by Chef Tomita has over 30 years of experience, and the torafugu used goes through careful preparation and stringent checks. Set meals offered here starts from 5 to 9-courses at $88 / $100 / $138 / $168, which allows one to try the torafugu and snow crab in different ways - sashimi, grilled, deep-fried, boiled; or you can just go for the ala-carte menu just to get started. I enjoyed every dish here - especially the snowcrab sashimi and very comforting hotpot with porridge. Nothing too complex, using minimal seasoning or only simple dips so you still get to taste the natural sweetness and freshness that shines through. Thank you @cweizhi for extending the invite!😊 #burpple

Tamago Gorgeous Tamago (Egg) from Japan

#throwback #yumz #japanese #foodporn

tomato sukiyaki hamburg claypot preferred this to the popular cheese hamburg! because the fan was literally blowing in our face, the warm tomato soup was especially comforting & hearty! each set comes with free flow eggs and salad omg we took all the scrambled eggs on the counter💀💀 i also really liked the coffee jelly as it reminded me of creme brûlée with a shot of espresso!

triple cheese prime beef hamburg we were most excited to burst the cheese hamburg and watch the melty cheese ooze out, but it was not as filled as it looks in the picture...

🇸🇬这家仅需人均25新币，位于Tanjong Pagar的日式半自助沙拉，简直绝绝子 主食价格都非常实惠，我们分别选了照烧炸鸡和日式芝士和牛排，两份主食非常不错，超过期待的味道 其次是沙拉吧，最推荐的莫过于日式生食蛋五吃，其他的沙拉也都处理地很干净，新鲜感十足。 工作日晚上会看到很多人排队，今天来地比较早，就直接入座 花姐表示非常满意，下次还可以来

Very interesting fusion food! Been a long time since I've eaten at this restaurant, and the quality is still pretty good! Here are the dishes I've tried: 1️⃣ C&C&C&C&C Pasta ($25.90 for main size) - yes their pasta name is interesting, but basically its filled with ingredients starting with C. This cold dish boasts of creamy seafood flavours coming from the crabmeat and lobster bisque! Pretty decent dish that is worth a try. 2️⃣ "Hainanese" Pork Tomahawk ($32.90) - I was surprised how meaty yet tender the pork cutlet was! The sauce that it's drenched in definitely reminds me of Hainanese chicken rice chilli, and the addition of fruit jam definitely made it interesting. It does not get too surfeiting because of that! However, there is still a slight pork smell that some may not like. 3️⃣ Waffles & Roe ($9) - an interesting dish, with deep earthy flavours coming from the waffles and seafood savoury punch from the ikura roe. This is a mix of sweet and savoury flavours that will open up your palette! With their menu changing every 4 months, you can see the innovative elements in their dishes. Will be back to try more dishes next time!

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Huge Crab! Thinking back on this massive crab from @kappousushi - the meat was super sweet and tender and the crab itself was a sight to behold!

Omakase ($128++) The unassuming store was tucked in a corner of Fortune Centre — a very quintessential feature of a good Japanese restaurant. I was immediately drawn to the shelves of Sake, a rare sight in SG. Chef has a bubbly disposition, and it was interesting to see her bounce around the kitchen to get the food served to us. They offer free sake tasting, which is definitely an experience. I was pleasantly taken aback by the first dish - uni and king snapper noodles (see top right picture). Everything was very fresh and sweet. Some other highlights include the sashimi platter, ikura don and truffle unagi. I immensely enjoyed the freshness of the ingredients and the interesting fusion of different foods (such as the truffle on unagi). Would definitely revisit!

$98 Omakasa Part Two The prefect sushi experience. Every action she did was taken in account - From The degree of the lime zest was sprinkle to the finger movement she chose to make the sushi. . | Hotato (Scallop) A dash of lime zest and salt was all it needed. . | Akami (leanest part of the tuna) Completely melted in the mouth. . | Sea robin Noticed the fine cut between the sashimi. Not only it soften the texture, the shoya been trapped in between helped to season the fish perfectly. . | Black fish . | Ika with uni This was how uni and ika should taste like. The soft and sweet ika carried the uni flavor to extend its stay on the palate. When you though the uni was the best thing ever happen, the toasted sesame came in. Nuttiness cleansed the entire palate. I literally gave an applause to the chef. . | At first I didn't understand why sushi was less compressed and looser, until he end, I understood why. Because all the fish was aged, the texture will be softener than usual. Thus, in order for the flavors to merge completely, the rice couldn't be as compared. . | Mini chiraishidon . | Red bean and sea salt ice cream/ Sakura ice cream Even the dessert was served to perfection. Just make sure to get all everything into one spoonful to 100% enjoy the flavors. . | I had tried to explain the experience to the best I could. When you have the chance, please go and try their omakasa. #BurppleSushiMonth

truffle roasted garlic chirashi (23.80++) omg this was so tasty 😙 the crunchy garlic slices and the sauce underneath made the whole bowl so creamy and delectable without feeling ‘gelak’. fish was also really fresh and cut into reasonably sized cubes and slices. staff were also really friendly!

Grilled Unagi Chirashi Paying for the quality & quantity of the food here. Very fresh and good for sharing for the huge amount of portion. Worth it for gatherings.

omote chirashi (17.90++) seafood served very fresh and yummy! may seem like a small bowl but made me feel really full by the end of it 🆙🆙

Hamburguesa loco - Seaweed coated with panko bread crumbs held the filling well with crunchiness, albeit being oily. - Each contained 2 thick wagyu patties which could be more seasoned on its own 🥩 - Covered with sliced cheddar and creamy special sauce which I felt could be a bit too much, but the grilled onions and sweet relish on top added a slight tartness to make it less surfeiting.

𝗛𝗮𝗺𝗯𝘂𝗿𝗴𝘂𝗲𝘀𝗮 𝗟𝗼𝗰𝗼! ($𝟭𝟰 𝗳𝗼𝗿 𝟮, $𝟭𝟵 𝗳𝗼𝗿 𝟯) This dish featured deep-fried seaweed tacos that were loaded and glistening with juices from the beef. We loved the idea of a seaweed taco because of the salty umami flavours that made it stand out from the usual. The tacos were crispy and crunchy (though it did get greasy a few bites in), and the wagyu beef was SO juicy. The cheddar, relish, onions, and secret sauce all came together like the fillings of a darn good burger!

𝗠𝗲𝗻𝘁𝗮𝗶𝗸𝗼 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗦𝗮𝗹𝗮𝗱 𝗧𝘄𝗶𝘀𝘁𝗲𝗿 𝗙𝗿𝗶𝗲𝘀 ($𝟭𝟳.𝟵𝟬) The idea of lobster salad on top of fries was intriguing and we decided to gice it a try! The lobster salad was creamy, delightful, and refreshing - it was an apt contrast to the crispy starchy twister fries. There were chunks of lobster mixed in a mentaiko salad sauce which was not jelat at all. . We love Tanuki Raw’s sashimi and rice bowls, and love how they’ve expanded their menu to include more items over the years. Deep-fried seaweed tacos was a first for us but definitely would not be our last!

Beside the sukiyaki, @blackcowsg also served very good donburi. Feature the Premium Donburi “All In One”. specially selected AAA grade Nanatsuboshi rice from Hokkaido,with 4 options choice of protein. 💕Japanese Beef $98 (lunch only) 💕A5 Wagyu beef $128 💕A5 Hida-gyu beef $188 💕A5 Matsusaka beef $318 Each don is served with Sea urchin from Hokkaido, Glazed foie gras, pan seared and finished in house made sauce, topped with seasonal black truffle and garnished with Black Cow’s housemade garlic chips an pickles made from vegetable trimmings “forgotten vegetables” 📍Black Cow. 26 Beach Road, #B1-20. #mediatasting

For Sublime Wagyu Beef Experience The Sukiyaki Course ($158 with A5 Seasonal Wagyu Beef / $238 with A5 Hida-gyu / $328 with A5 Matsusaka) This is the transcendent wagyu experience that you should totally go for. The wagyu slices are cooked tableside with a master sukiyaki stock that dates back a couple of years and each is served with a dip of beaten raw Japanese egg. To complement the meal, you can top up with a selection of seasonal vegetables and mushrooms that are cooked together with the meats and enjoy the different methods of eating it. 📸 & ✍🏻 by Tastemaker Julius Lim

TRUFFLE MONAKA House made Madagascan vanilla, truffle shavings and egg yolks are slow cooked at low temperature then hand beaten for 2 hours. 😍 . Location: Black Cow, 26 Beach Rd, #B1-20 South Beach Avenue, Singapore 189768