Welcome to Beauty World. Looking for Japanese places?

A rather popular okonomiyaki, need to queue to enter. 10% off Okonomiyaki if u DIY.

Kids will like this place, my friends have brought their kids here after our visit here.

One of the best Okonomiyaki I ever had in Singapore. We actually ordered a 2nd Okonomiyaki. Yums

- Garlic fried rice was awesome.
- Scallops Mentai were huge and juicy
- other dishes were just fillers, nothing fantastic

End of the day, u are coming here for the Okonomiyaki.

Quite nice and the ingredients are fresh.. worth it come once

Normal fried rice but the price is decent

In love with this fluffy bed of egg omelette topped with plump, succulent oysters 🦪 and salty-savoury soy sauce with a slight hint of sweetness. And there’s nothing better than eating your food right off from a sizzzzling hot plate! ♥️

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #sghawker #hawkersg #beautyworldfoodcentre#osakakifuyong

Also topped up $1.50 for their Salmon Miso Soup (UP: $4) because of their ongoing promo! Had little expectations but this was not bad with a decent amount of salmon, tofu and seaweed, though the miso taste is a bit diluted.

Ngee Ann Poly students & alumni might be familiar with this iconic Kaki Fuyong from Blk 51's Makan Place! Heard their ex-chefs have opened Osa Kaki Fuyong 大阪日式蚝蛋 @osa_kaki_fuyong at Beauty World Food Center and decided to check it out! The signature Chicken Karaage Fuyong features chunky chicken karaage pieces decked atop a fluffy omelette bed and glazed with a luscious teriyaki sauce on a sizzling hotplate. The fried chicken pieces come with a crisp batter, though you might need to eat it fast before the sauce makes it soggy. While not the most spectacular presentation-wise, this is a pretty affordable & hearty option to relive the nostalgia considering most items cost between $5.50 - $7.50.

I’ve only been to 2 okonomiyaki specialty stores in sg - ajiya and seiwaa, and I much preferred ajiya.

The okonomiyaki here has a nice crispy base (formed mostly by the pork belly), and as it’s left on the heated countertop it remains piping hot throughout your meal. It’s creamy but not in a cloying manner, and flavourful - there’s sweet, savoury, and tangy. Wouldn’t be complete without okonomiyaki sauce and bonito flakes! I find it a little pricey given the ingredients (only 3-4 thin slices of pork belly, some tako and the various veggies in the eggy batter) but it was very enjoyable.

cold ramen topped with ham, egg strips, surimi crabmeat and vegetables with tangy sauce

I looove this bowl of noodles. I’ve had it twice and I still think I will order this each time we’re here. The ramen could be have more of a bite, it’s rather soft. The yellow noodles made me worried that it would be alkaline-tasting, but it’s really not and the flavour comes mostly from the light soy+citrus (?) sauce. The sauce is savoury, tangy, and very refreshing because it’s cold. I don’t like ham and fake crabmeat so I would rather they replaced it, but I like the addition of the tobiko and crunchy cucumber, which further added to the refreshing taste of the dish.

I think this is a perfect dish to balance out the heavier flavours of the okonomiyaki and sides.

I’m not someone who loves mentai, I like it when I have it, but I wouldn’t actively want to order it, not sure why. But this was pretty good, I would order again! It’s very flavourful without being too salty or cheesy. And the slices of potato are thin enough such that it’s a nice snack, not too filling, yet not too thin that you feel ridiculous paying $12 for a plate of potatoes. The potatoes were soft but not mushy, save for a single piece that was a bit too crunchy (raw ish) for my liking. Served on a hot plate so your food is warm/hot even till the last piece.

If anything, it seems that the Bukit Timah neighbourhood has been seeing quite a bit of action within the F&B scene of the late — we have written about quite a number of newly-opened establishments that had sprouted up in the neighbourhood in recent times, and there are still more to be discovered while we are at it. Yet another recent addition to the neighbourhood that we had only discovered not too long ago is Hokkaido Ramen; an establishment which seems to have quite a generic name which had just moved into a shop unit at basement two at Bukit Timah Plaza. Hokkaido Ramen takes over the former premises of a butchery named Kiru Kiru, which is located just beside the entrance to FairPrice Finest at basement two of the mall. One can describe Hokkaido Ramen to be simply-decked; the use of cloth banners which Kanji characters and the large use of wooden furnishings and fittings does evoke a modern Japanese vibe for the establishment, though one can still argue that the overall interior decor is tuned more towards functionality than form. An interesting thing that we have observed though did not ask the folks at the shop about was how they are seemingly affiliated with Cut Butchery — a butchery that also runs dining concepts like GRILL by CUT; both also being situated at Bukit Timah Plaza, as well as Karubi within Huggs Collective at Clarke Quay Central and Gyushi at OUE Downtown, considering how the staff at Hokkaido Ramen were wearing shirts with the GRILL by CUT branding. Whether this remains true or not, one thing about Hokkaido Ramen is certain; the establishment is pretty much focused on their ramen offerings — one can look forward to a menu that consists of Japanese ramen featuring various types of broths such as that of Miso Ramen, Shoyu Ramen and Tonkotsu Ramen to go for. For those who prefer dry ramen, there is also a Hokkaido Miso Gindara Dry Ramen to opt for as well. There are also a number of sides to share around the table, as well as a Kinoko Cold Tofu being the only dessert item being listed here.

The process for placing an order at Hokkaido Ramen has been kept rather fuss-free for diners who are a well-versed with technology — there is a hard copy of the menu that is being stuck on the wall for the east reference for patrons, though orders would be taken via the scanning of the QR code on the table. Once the order has been confirmed and that payment has been made online, the receipt with a queue number would be sent to the mobile phone where patrons will collect their order once the queue number has been called out on the display that is placed above the counter. We usually find ourselves gravitating towards ramen dishes that are either served dry or features a spicy element — this eventually made us go for the Hokkaido Kara Miso Ramen; a ramen dish which the menu describes to come with elements such as White Miso, Red Miso, Yellow Miso, Chilli Oil, Chilli Paste, Garlic Paste, Hokkaido Noodles, Pork Belly Chasy, Black Fungus, Bamboo Shoots, 1/2 Ajitama Egg and Spring Onions. It is interesting to note that while all their Japanese Ramen dishes features “all toppings” by default, Hokkaido Ramen does allow one to opt for Regular Broth or Heavy Broth for most of their ramen dishes — the latter being charged at a dollar extra. Going straight for the spicy miso broth, we felt that the Heavy Broth option went well with the Hokkaido Kara Miso Ramen; while we would reckon that the heavy broth might be a little bit on the saltier side for their other offerings, the heavy broth here seemed to have provided a depth of flavours amidst the moderate level of spiciness that is contributed by the chilli oil and chilli paste added to the broth. The Hokkaido Noodles were done in a way that carried a bit of bite, while the Pork Belly Chashu was meaty and did not carry any undesirable porky stench — we were actually pretty impressed with how it came with a bit of smokiness as well. Overall, a bowl of ramen which seemed to have exceeded our initial expectations.

Apart from the Hokkaido Kara Miso Ramen (Heavy Broth), we had also given the Hokkaido A5 Satsumagyu Miso Ramen a try. For the Hokkaido A5 Satsumagyu Miso Ramen which we had ordered, we went for the Regular Broth rendition instead; the menu also describes the Hokkaido A5 Satsumagyu Miso Ramen to come with elements such as White Miso, Red Miso, Yelow Miso, Hokkaido Noodes, 30g A5 Satsumagyu Ribeye, Black
Fungus, Bamboo Shocks, 1/2 Ajtama Egg and Spring Onions. We found the flavours of the Regular Broth to be already rather flavoursome on its own; it does come savoury at just the right touch — going for the heavy broth for this item would have potentially made it a little jelak. The highlight of the Hokkaido A5 Satsumagyu Miso Ramen was undoubtedly the 30g A5 Satsumagyu Ribeye — best to be had without having left in the broth for too long, there wasn’t any hint of gaminess coming out of the A5 Satsumagyu Ribeye; itself also being easy to chew through and provides for a bit of a twist compared to that of the usual bowl of ramen. Meanwhile, the Kinako Cold Tofu did sound like an interesting item on paper — it turned out to be a Lao Ban-esque beancurd that is topped off with Warabi Mochi featuring a drizzle of Kuromitsu and dusting of Kinako powder (i.e. soybean powder); nothing too out of the ordinary, though a combination that worked well. Prices of the ramen at Hokkaido Ramen can be said to be competitively priced against other Japanese ramen specialty shops that are located all across the island — the lowest priced Japanese ramen item being charged at $9.90 (being the Classic Tonkotsu Ramen), while the Hokkaido Miso Gindara Ramen is the priciest item on the menu at $29.90. Considering the quality of the ramen here, we would say that the consistency of the ramen here fits well with the price point; certainly an option which would not mind having again — definitely an establishment that is worth checking out especially if one is to be within the area.

Belated shout out to this A5 wagyu buffet. The picture speaks for itself, nuff said. Stuffed ourselves silly

#plainlyinbukittimah

Kaki Fuyong is pretty much a terminology that we haven’t quite heard about ever after the passing of our days in Ngee Ann Polytechnic — if one was ever a student during the time which we were so at Ngee Ann Polytechnic, it is pretty much impossible to have not heard about this term. That being said, Kaki Fuyong is quite a rare find out of campuses all around; Singapore — the idea of Kaki Fuyong being pretty much a school student go-to is pretty cemented by this fact. It is definitely surprising to hear about the opening of the new Osa Kaki Fuyong; a new stall that had opened in rather close proximity of Ngee Ann Polytechnic which Kaki Fuyong is so closely affiliated to — Osa Kaki Fuyong takes over the former stall that has been vacated by Beauty World Wanton Noodle, which is located at the food centre at the top of Beauty World Centre. The establishment centres itself over Kaki Fuyong; while those familiar with what Kaki Fuyong is would probably know that there is only one variant of the dish, it is interesting to know how Osa Kaki Fuyong serves up Kaki Fuyong with various meat options and styles. For instance, Osa Kaki Fuyong serves up Kaki Fuyong with meat options such as Beef, Salmon, Fried Fish and Ebi Fry; apart from the classic variant which sees brown sauce drizzled over the omelette and meat, Osa Kaki Fuyong also serves up its own rendition of the dish such as a Classic Curry Fuyong and a Kimcheese Fuyong as well — all featuring the same meat options as the classic variant itself.

The idea of having Kaki Fuyong after graduating from tertiary education without having to return to the campus got us really excited to say the least, but it is needless to say that it was difficult not to find ourselves being enticed by their unique interpretations of Kaki Fuyong that they have to offer. We eventually found ourselves going for the Chicken Karaage Kimcheese Fuyong w Rice — it felt as though we were missing the point if we were to opt for a meat option other than Chicken Kaarage considering that is usually the only meat option that would be served in a Kaki Fuyong elsewhere, though it was interesting to see how Osa Kaki Fuyong serves up a spruced up version of this dish that we grew up with by adding kimchi and cheese to it. For those whom are unfamiliar with the Kaki Fuyong, the Kaki Fuyong is essentially a dish featuring an omelette served atop a hotplate, with chunks of fried chicken being laid over the egg. These would be drizzled with a dense and slightly sweet brown sauce over them, while it also comes accompanied with a bowl of white rice on the side to go along.

Going by how Osa Kaki Fuyong has executed their Kaki Fuyong, the Chicken Karaage Kimcheese Fuyong w Rice was served in the manner that we know Kaki Fuyong to be — in fact, we did feel that the quality of the Chicken Karaage used in the rendition of the dish here was way better than that or what we are used to. If anything, the Chicken Karaage did not feel like the cheap sort where panko crumbs were used for the breading; the batter here is definitely crisp, though does somewhat soaks up a bit of the sauce so it is best to be enjoyed while hot. The chicken chunks seem to be coated with a bit of Gochujang (i.e. Korean chili paste) for a sweet note with a very light spicy kick; this complimented the lightly spicy tang that came from the kimchi that also added a refreshing crunch. The omelette bears a somewhat runny consistency at the start, though it gets more throughly cooked over time with crisp edges forming up; the addition of cheese does add a slight savouriness and a bit of a stringy texture in the middle of the omelette, though much of the flavours do seem to come from the Gochujang and the brown sauce that typically comes with Kaki Fuyong. Needless to say, a dish that brought us a trip down the memory lane yet with a unique twist of their own — one that we most certainly enjoyed. Prices of the various Kaki Fuyong dishes across all categories are between $6.50 to $7.50 — a rather affordable dining option that is worth considering if one is at Beauty World; also a spot that one should make a visit to for those whom are looking to relive those student years through memories created by the food that they once had.