Welcome to Millenia Walk.

Was passing by Millenia Walk and got to learn about the opening of a new ramen restaurant within the shopping gallery named Toripaitan Ramen Torinosuke — these folks had takeover the former premises of the now-defunct location of Yoshinoya within the mall (more on this later). Toripaitan Ramen Torinosuke mentions that the brand is established since 2002 in Hiroshima Japan; the brand does seem to have multiple outlets located within Japan — the Toripaitan Ramen Torinosuke outlet at Millenia Walk is their very first outpost in Singapore. Whilst not immediately noticeable, we did seem to notice an affiliation between Toripaitan Ramen Torinosuke and Yoshinoya here considering how the congratulatory flowers placed outside of the restaurant during its initial opening phase had messages addressed to Yoshinoya. As one would have derived so from its namesake, Toripaitan Ramen Torinosuke is an establishment that specialises in their chicken broth shoyu ramen offerings; its menu is being split into sections dedicated to Ramen, Side and Curry Rice offerings — they also do offer desserts where ice-cream is being sourced from ice-creamery Udders.

The Waraji Katsu Toripaitan Kara Miso is actually the priciest offering at Toripaitan Ramen Torinosuke — the menu does not describe the elements that are featured in the bowl of ramen though it can be derived from its namesake that this would be a chicken broth ramen that comes with Miso — it also comes spicy as per the mention of “Kara” in its namesake. The Waraji Katsu Toripaitan Kara Miso is one out of three variants of Toripaitan Kara Miso Ramen that Toripaitan Ramen Torinosuke offers; the other two being the Toripaitan Kara Miso and the Ajitama Toripaitan Kara Miso. Whilst Toripaitan Ramen Torinosuke does not describe the elements featured within the dish, it can be observed from our order that the Waraji Katsu Toripaitan Kara Miso does come with elements such as Yasai (i.e. vegetables), Chicken Soboro (i.e. ground chicken), and Waraji Katsu (i.e. big, flat-shaped katsu). Going for the Toripaitan Kara Miso broth, we did find that the broth does carry a savoury note here — perhaps even a little salty for some palates; we did notice how the Toripaitan isn’t quite the rich and collagen-filled sort and is rather on the lighter side that isn’t too heavy on the tastebuds. With that said, much of the saltishness does seem to come from the inclusion of miso, whilst the broth does come with a spicy kick that should be manageable for those whom are tolerable to moderate levels of spiciness. The ramen noodles are done to a consistency where it carried a good bite, while the Waraji Katsu was crisp and not too greasy; there wasn’t much to shout about otherwise apart from how it does come with tonkatsu sauce piped over for a slight hint of sweetness and a light tang for some contrast. Meanwhile, the inclusion of Chicken Soboro adds meatiness and savouriness to the elements within the bowl, while the addition of Yasai and chopped raw red onions helped to add a refreshing crunch with the latter also giving slight zing to refresh the tastebuds.

Super goooood vongole I’ve tried at pizzaexpress

Arrived bubbling hot, steam rising with a comforting beefy aroma. The broth looked creamy and milky, said to be collagen‑rich, though it felt a little watered down in thickness. Still, the flavour carried warmth and depth. Inside were shiitake mushrooms, red dates, wolfberries, and leek, adding earthy fragrance and subtle sweetness. A few chunks of beef gave tender, chewy bites with full beefiness, though portion was modest. Pouring rice into the soup turned it into rice porridge style, the grains soaking up essence and becoming savoury, soft, and tastisfying. White noodles added extra fill, smooth and easy to slurp. Condiments like spicy jang, salt, and pepper lifted the taste, while kimchi radish gave a tangy crunch that refreshed between spoonfuls. Comforting and heart‑warming overall.

Leave a 5‑star Google review, and get a tea that was refreshing and tangy, similar to rooibos. Its fragrance was light and floral, the taste clean and slightly citrusy, a pleasant reset after the heavier soups.

The pork broth was rich and savoury, carrying a lingering sweetness from red dates and wolfberries. The aroma was distinctly porky yet balanced, and the flavour coated the palate with depth. Generous slices of pork belly and collar meat were tender, juicy, and plentiful. Paired with rice, the broth soaked in beautifully, giving a hearty, filling finish.

In the mood for Korean soup.

So Gomtang (Ox Bones) ($21.90)
Arrived bubbling hot, steam rising with a comforting beefy aroma. The broth looked creamy and milky, said to be collagen‑rich, though it felt a little watered down in thickness. Still, the flavour carried warmth and depth. Inside were shiitake mushrooms, red dates, wolfberries, and leek, adding earthy fragrance and subtle sweetness. A few chunks of beef gave tender, chewy bites with full beefiness, though portion was modest. Pouring rice into the soup turned it into rice porridge style, the grains soaking up essence and becoming savoury, soft, and tastisfying. White noodles added extra fill, smooth and easy to slurp. Condiments like spicy jang, salt, and pepper lifted the taste, while kimchi radish gave a tangy crunch that refreshed between spoonfuls. Comforting and heart‑warming overall.
.
🚩onggii (Suntec City), 3 Temasek Blvd, 02-300 Singapore Suntec City, Singapore 038983
.
.
.
#SoGomtang #DwejiGomtang #SpringTea #onggii #sunteccity #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats

Cafe Yasuragi perhaps does not need an introduction for now — there has been quite some talk about the establishment when they had first opened their doors during their soft launch phase some time back; the establishment is located within Millenia Walk taking over the former premises of Chateraise Premium YATSUDOKI that was located along the perimeters of the mall before its move into a shop unit within the shopping gallery itself. Cafe Yasuragi is a concept by the same folks behind Shoko; a takeaway concept serving Japanese fare that is also located within Millenia Walk. Whilst being an establishment that used to serve up Coffee & Pastries previously during its soft launch phase, Cafe Yasuragi has recently rolled out a hot food menu which consists of their Yasuragi Nagomi Owan Set (more on this later) as well as Gozen (Curated Sets) for those looking for a substantially-sized food offering at Cafe Yasuragi.

The Yasuragi Nagomi Owan Set can be described as a “Craft Your Own Soup Set”; patrons would go through the process of opting for their desired choice of soup (i.e Owan), soup main (i.e. Shusai), rice (i.e. Gohan) and side dish (i.e. Fukusai) to form their Yasuragi Nagomi Owan Set. The items listed in the Gozen (Curated Sets) menu would be the more fuss-free items to order considering how each set would come with their pre-defined soup, soup main and rice. Not mentioned in the menu at Cafe Yasuragi for the Yasuragi Nagomi Owan Set would be the inclusion of an appetiser dish (i.e. tofu dish) and preserved vegetables. For our order, we went with the Umami Spicy Soup — Regular Spiciness (i.e. Uma-Kara Shiru), Torched Pork Belly (i.e. Aburi Butabara), House Special Sushi Rice (i.e. Tokusei Takikomi Gohan) and Yaki Gyoza; we had also opted to go for a Half-Cooked Onsen Egg to go on the rice as well. One thing worth noting is that the inclusion of the side dish (the Yaki Gyoza for our case) is purely optional. Going straight for the Umami Spicy Soup, there does seem to be some semblance between this and kimchi soup considering the slight zing, zippiness and spiciness that goes on here — at regular spiciness, it does come at a level of spiciness that tickles the tastebuds even for those whom are tolerable to moderate levels of spiciness. It also does come with elements like some leafy greens as well as sliced radish and mushrooms. The Torched Pork Belly in the meanwhile did come gelatinous; tender and melt-in-the-mouth with evident charred marks from the flame-torching process. The House Special Sushi Rice did bear a light savoury note almost akin to glutinous rice with a slight garlicky note; adding the Half-Cooked Onsen Egg does add a silkier touch to the rice when it is being mixed into the rice.

The trend for scrambled egg rice does seem to have died out for some time — there was definitely a period of time some years ago when DanLao 蛋佬 was pretty much garnering long queues for their scrambled egg rice offerings at their very first location at Maxwell Food Centre. That being said, it does seem that this has not deterred the folks at the Keisuke Group to open a new outlet of Scrambled Egg Rice Keisuke; their latest outlet is situated within Millenia Walk, taking over the former premises of Sapporo Misono that was also another concept by the Keisuke Group. For those whom are not aware, the Scrambled Egg Rice Keisuke concept had first made its appearance at Bugis+, being the Keisuke Group’s answer to offer a Japanese-style scrambled egg rice offering. Patrons get to choose between three (3) different sizes of the Plain Egg Rice which they can choose to pair up with different toppings per what they desire.

We found ourselves going for the Plain Egg Rice in the Mini size and pairing it with the Atsugiri Ham Cutlet — Scrambled Egg Rice Keisuke mentions that the Mini portion size for the Plain Egg Rice comes with 100 grams of rice; those whom wish to go for more rice can opt for the Regular at 200 grams of rice or Large at 300 grams of rice at no extra charge. Scrambled Egg Rice Keisuke uses Koshihikari Rice for their plain egg rice here; unsurprisingly so considering how they are an establishment serving up Japanese cuisine — the short-grain rjce here does come pearly and sticky, coming with a hint of subtle sweetness of rice grains running at the back of the tongue. Meanwhile, the scrambled egg itself comes a little different from the typical scrambled egg rice served up elsewhere by local establishments; it is soft, fluffy, runny and silky smooth – whilst carrying an eggy fragrance, there is also a slight savouriness that likely comes from the use of dashi(?) here. The Atsugiri Ham Cutlet was especially delicious — almost akin to the thick cut bacon that comes with some brunch dishes served at specialty cafes that provides a good springy bite and a savoury note typical of ham; all that coming with a breaded batter featuring panko crumbs and deep-fried to golden brown perfection for that light crispiness without feeling particularly greasy.

Cheeky Don has been one of those names that we had been hearing about for quite a while within the local F&B scene — these folks had first started out as a home-based business, though they did had their pop-up stint within the grounds of Chef X at Central before opening a space of their very own. Their brick-and-mortar store is located at the second level of Millenia Walk; they had taken over the former premises of the now-defunct outlet of Gochi So Shokudo there. As one would have expected, Cheeky Don serves up their usual lineup of Donburi at their Millenia Walk location; there is also a line-up of hot / cold classic side dishes, as well as ala-carte appetisers and sides. Patrons looking for a sweet treat can also look forward to giving their range of Kakigori a go.

Having not tried Cheeky Don before, we went for the Signature Cheeky Don — it is interesting to note that all Donburi orders at Cheeky Don allows the patrons to choose between one hot classic side and one cold classic side to go along with their Donburi. For our order of the Signature Cheeky Don, we went with the Midnight Diner-Style Nagaimo for our choice of the hot classic side (plated together with the Signature Cheeky Don) and the Zen Salad for our choice of cold classic side. It also does come with a bowl of soup on the side, whilst the Donburi features their Takenoko Rice. Truth to be told, the Signature Cheeky Don is more than just a simple Japanese Donburi — the entire deal felt pretty gastronomical in a way that it does seem that a lot of emphasis has been placed in the science behind how each element works to attempt to bring the flavours and textures to the next level. Coming with pork jowl, Cheeky Don describes the cooking process to involve brining, marinating, grilling, flame-torching and smoking; the whole process ensures that the pork jowl comes tender with the juices of the meat still locked in — all that whilst the meat does come with a hint of smoky char with almost crisp edges for a good texture. It is being topped off with a Chimichurri sauce that adds a zingy note that cuts through the meatiness as well. The Takenoko Rice was another highlight; coming with a brown hue, it was pretty evident how this was simmered with Dashi broth — the umami flavours being fairly prominent while the inclusion of bamboo and crispy fried tofu bits provided a contrast of textures to go along as well.

👍🏻👍🏻

👍🏻👍🏻👍🏻

👍🏻👍🏻