Foodie

I ordered the $4 prawn kwayteow and requested for more ingredients and less noodles. The broth was clear and sweet but lacked prawn flavour. The star would be the pork ribs for sure, super flavourful and tender. However, the amount of ingredients given was still not alot

𝙈𝙖𝙩𝙘𝙝𝙖 🍵
The matcha chantilly cream was light and slightly earthy, paired really well with the nama choc

𝙃𝙤𝙟𝙞𝙘𝙝𝙖 🍂
Fragrant and roasty hojicha notes in cake and cream

𝘿𝙖𝙧𝙠 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 🍫
This was not too sweet, with baked almonds adding a nice texture

2 chicken 2 pork 2 veg
Think the skewers are “omakase” style and dependent on what ingredients the chef is cooking up. We got chicken (teriyaki, mentaiko), pork enoki, pork with quail egg, lady fingers and eggplant. You can really taste the char and smokiness in every bite you take. We must say that these are some of the better skewers we have had at japanese restaurants.

The salmon trout sashimi was fresh and decently thick. They use real wasabi here (you get the aroma of spice but it doesn’t actually hurt, even if you add a lot) which complemented the sweetness of the salmon well!

The tonkatsu was kyushu white pork loin and was fried a little dark, but the tongkatsu sauce was very pleasant and we enjoyed the sour notes in it.
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The ambience at Toriyard was nice, and suitable for dates and family gatherings before/after a stroll in bishan-amk park. Decorated with lights, the restaurant looked really pretty when the sun went down. Like what many others have shared, the price point of the food here is definitely on the higher side. However, the food tastes authentic and there’re other items on the menu we would like to try, so we would be back with our wallets ready the next time!!
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P.S. the outdoor area of Toriyard is also pet friendly!! So you can def grab an oishi dinner after walking your furry friend at the park <3

𝗪𝗼𝗸 𝗠𝗮𝘀𝘁𝗲𝗿 一品锅’𝘀 mission is to serve up authentic and premium zichars dishes all while keeping the price point affordable. We were treated to a feast of their signature dishes and were especially impressed by their 🥓 𝗣𝗼𝗿𝗸 𝗕𝗲𝗹𝗹𝘆 𝘄𝗶𝘁𝗵 𝗥𝗲𝗱 𝗕𝗲𝗮𝗻𝗰𝘂𝗿𝗱 ($𝟭𝟴). On first look, it seemed rather dry but it was actually soft, flavourful and the fermented red beancurd flavours really shined through.

Their 🥘 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗖𝘂𝗿𝗿𝘆 𝗙𝗶𝘀𝗵 𝗛𝗲𝗮𝗱 ($𝟯𝟮) was served in a claypot filled to the brim with half a fish head and a generous amount of fried beancurd puffs, eggplants, lady’s fingers and long beans. The curry gravy was so flavourful and not too spicy, you would definitely want to drench a bowl of rice with it. 🤤🍛

Wok master’s 𝗗𝘂𝗮𝗹 𝗙𝗹𝗮𝘃𝗼𝘂𝗿 𝗞𝗮𝗶𝗹𝗮𝗻 𝘄𝗶𝘁𝗵 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗙𝗹𝗼𝘀𝘀 ($𝟮𝟲) 🥬 played on the textures of deep fried kailan leaves and stir fried kailan stems and was a crowd favourite.

Good things come in pairs and we also liked their 𝗗𝘂𝗮𝗹 𝗦𝘁𝘆𝗹𝗲 𝗣𝗿𝗮𝘄𝗻 ($𝟮𝟲) 🍤, which had chonky prawns coated with salted egg sauce and wasabi sauce. The sauces were rich and delicious and the batter wasn’t soggy despite the sauce which we liked!

(S: $16, M: $24) Pork spare ribs coated with wok master special honey sambal sauce was an interesting sweet-spicy combination, but we weren’t the biggest fans of it.