Japanese

Love the dan dan ramen from @singapore_enishi! The noodles itself are super springy and cooked perfectly and is generously topped with a lot of ingredients. If you have left over sauce/toppings, you can even get free rice and eat it together. The restaurant is pretty small and packed but the turn over is pretty quick. Also good is their soup ramen!

Always a treat at @terratokyoitalian! Each piece is comes with its own toppings and sauces / spreads - favourite would have to be the ebi and uni of course.

Omakase from @cho_restaurant was pretty good! Ingredients were fresh and good quality, and the quantity/pacing was just right as well. The chef is very warm and checks in regularly to make sure that you’re happy with your meal. Also love how attentive the staff are and really appreciated the good service.

First went to @ramen_keisuke Tonkotsu King Four Seasons years ago — and still like it till this day! The broth is really good and flavourful, and while the spicy version adds a good kick, the flavour of the original is richer and more pronounced on its own. The best part of this place is the free-flow seasoned bean sprouts and eggs - really value for money!

Interesting uni with seared scallop porridge from @jidai_restaurant — it was quite similar to a risotto texture with all of the umami flavours from the uni/broth. Super tasty and paired very well with the scallops. The owner and staff were really friendly and the rest of the food we had was really good as well! Great place for sharing plates and drinks with friends.

Everyone always talks about the shiok maki from @kohgrillsushibar but I actually prefer their pi dan maki! Their pi dan sauce is one of the better ones around and the maki is always drenched generously in it. Have been eating this for years and has always been good every time.

Ringing in the new year with another excellent meal at @omakase_at_stevens ! This time, the closer was a delicious crab claypot rice that’s generously mixed with chunks of crab and drizzled with a rich crab miso sauce. It gets a little filling as this is the last dish but it’s worth making room for this.

Tendons are everywhere but not everywhere serves tempura with cold udon. @tenyasg serves a pretty good cold udon, which is really springy and refreshing when paired with the fried tempura.

You get the best of everything with the Tokujou Donburi from @fatcowsg, which consists of prawn tempura, unagi, salmon mentai, wagyu, foie gras, served with a housemade sauce over sushi rice. The beef is always a standout, as is their foie gras!

The butabara (pork belly) from @jinjosg was so good! Super tender, with just the right amount of fat that makes it melt in your mouth. Pairs wonderfully well with the miso sauce that it comes with which was super umami.

Paid a visit to @artbox_singapore to try out dishes from the various stalls there! It was quite sad to see the low footfall and closed stalls…so consider paying them a visit if you can! Really liked this kurobuta pork belly bowl with garlic fried rice which is at a really affordable $9.90. Consider also the onigiri that comes with egg and spam, as well as the moo-ping which comes in three different flavours! Also really enjoyed the draft beer — tried their yuzu and chrysanthemum rum flavoured ones. The former had quite a strong yuzu taste, while the latter was milder but still has quite a fragrant chrysanthemum taste

You can’t go wrong with fatty tuna and uni! The omakase from @toriosg was pretty worth it in my opinion, as the courses are packed with quite luxurious ingredients.