SUKIYA (Funan)

Sometimes, two good things are better off separated. Case in point is @sukiya.singapore new special, the Shrimp with Chili Gravy Gyudon ($11.90 nett for XL bowl). I’ve already professed my admiration for Sukiya’s stellar sukiyaki beef, and that hasn’t changed one bit. The felicitously fatty beef slices were absolutely ambrosial, and the stewed onions were superbly sweet & accentuated the savoury qualities of the beef.⠀
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The shrimps were in chili gravy that was clearly inspired by Singapore’s national dish of chili crab. The thick, spicy & sweet & salty chili gravy was the perfect seasoning for the shrimps, which were satisfyingly snappy & bouncy. However, as brilliant as both beef & shrimp were, they could not coexist. There was just a cacophony of flavours, with the sweet & salty soy simmered beef warring against the spicy, salty & sweet shrimps. There was no cohesion, and both the beef & shrimp were trying to one up each other which resulted in the rice bowl feeling rather disjointed.⠀
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Sukiya’s beef is amazing, and their shrimp with chili gravy was surprisingly satisfying. However, they simply don’t work well together, and both would undoubtedly shine when left to stand on their own merits.

Beef was alright, not supremely tender as some people might claim. There's this weird slight floral aroma to it which I didnt like.

I always like Eating the onsen egg by itself but the gyudon goes well w egg too, so Im glad I dont have to choose this time.

They probably expanded too quickly, the service and kitchen clearly couldnt keep up with the crowd, there were empty tables but the staff were too busy to sit more customers

Kangkong had a strong garlic fragrance which was great but it was a tad too tough

Overall it's average