Tendon Kohaku (Boat Quay)

massive portion and i loved the crispy batter! i liked that they gave sufficient sauce to coat each grain of rice. so many varieties of vege too. service was warm & space was small & homey :")

Tempura was sooo crispy - there was prawn, squid, French beans, pumpkin, baby corn, shiitake, chicken breast and crab meat stick. All these were deep fried to perfection!

The serving size is pretty decent and it definitely left us feeling full and satisfied at the end of our meals.

Our group of three visited on a Friday night at about 7.30pm or so and there wasn’t any queue. Food was served quite quickly as well. Would come back again!

We had high anticipation for the meal because of the (previous) hype over it. When we reached there, we had to wait quite some time before being ushered to our seats. The service could be improved. Food wise it was decent but slightly over-hyped.

Recommended by my sister, a very cosy restaurant tucked away in an unassuming spot at Boat Quay. I had the tempura donburi and it came in a huge portion. The dish was very generous with its tempura prawns (huge!!). I wasn’t able to finish the meal but am always happy to get my money’s worth.

With highlight of the ingredient is Amaebi (sweet shrimps) wrapped in oba leaf then topped with sea urchin.

Each ingredient is coated with seaweed tempura batter, fried till crispy and coating with Aonori (dried seaweed) powder and eat with their homemade sauce. Shiok 😋

Tendon kohaku Winter season is my fav tendon.

The Sea Urchin tendon available from 16 Dec 2019 to February 2020..
💰$23..
📍Tendon Kohaku outlets.

Kohaku’s signature tendon is overflowing with ingredients – chicken breast, wild tiger prawns, squid, crab stick, long bean, shitake, young corn and pumpkin, all encased in crisp, paper-thin batter. But I don’t think this is anything else besides average.

Taste: 3/5