[Review] Popular Japanese restaurant Hokkaido Izakaya opens in Singapore

Nestled in one of the shophouses along Tanjong Pagar Street, HOKKAIDO IZAKAYA serves quality and reasonably-priced Hokkaido food within a friendly and casual atmosphere.

Hokkaido is a city renowned for brimming with the freshest seafood and prime cuts of beef, fresh vegetables and dairy produce. HOKKAIDO IZAKAYA promises to create an authentic dining experience, and so the ingredients are specially imported from 4 cities in Hokkaido: Yakumo town, Akkeshi town, Furano town, and Kamishihoro town.

Thanks to Food News PR, I was invited to HOKKAIDO IZAKAYA’s Grand Opening Party. There, I was given the chance to sample a variety of dishes from their dinner menu.

The meal started with Shirako. For those wondering, Shirako, otherwise known as milt (fish sperm), is a Japanese delicacy. Here is a steamed version of milt in a light dashi broth. It had  buttery, custard-like texture and a mild sweetness. Who’s up for some adventurous eating?

Assorted sashimi, five kinds (S$35++). Always a crowd pleaser, the sashimi, sea urchin, and ikura were all freshly prepared. No stinge-cutting of the sashimi – just look at those thick and gelatinous slices of heaven. I could lap up plates of these at one go.

Marinated saury (S$8++). This fish was perfectly grilled and nicely seasoned, served with a lemon wedge and some grated daikon. The flesh, encased by the blistered skin, bore a nice sweetness from the marinade and remained moist after grilling.

Hokkaido Wagyu Roast beef (S$25++). Generously portioned for the price, this tender and almost melt-in-your-mouth cold dish won the hearts of many.

Fish tempura. Like how the batter is light and the entire fish is used, but feel like it lacks some seasoning.

Maze Niku soba (S$15++), available for lunch. For those working around the CBD and looking for lunch options, HOKKAIDO IZAKAYA’s lunch menu is worth considering. The lunch menu includes their signature sobas that is made using 100% Hokkaido soba powder. Priced below $10, their small donburis, such as negitoro and ikura don, won’t burn a hole in your pocket.  

For dinner, I’d imagine it to be a nice place to chill with friends over grilled dishes, fresh sashimi, and Japanese draft beers.

Hokkaido Izakaya

95 Tanjong Pagar Road

Singapore 088516

Tel: (65)62217118

Mon – Sat:

Lunch: 11:30 – 14:30 (last order 14:00)

Dinner: 18:00 – 00:00 (last order 23:00)

Sun & PH:

Lunch: 11:30 – 14:30 (last order 14:00)

Dinner: 18:00 – 22:30 (last order 21:30)

Nearest station: Tanjong Pagar (Exit A)

This post is contributed by guest writer Vickii Ma, a Singapore-based blogger. She runs Vickii Ma, a site that documents her recipes, travels and various beauty and lifestyle content.

The post New Opening: Hokkaido Izakaya appeared first on Little Miss Bento.

My 2015 ended on the sweetest note thanks to one of the best (and so shockingly affordable) kaiseki menu I had at Akari Japanese Dining Bar.

Helmed under the hands of renowned Chef Hirotaka Murata, the kaiseki dishes came wonderfully plated featuring some of the best winter season ingredients and flavours of Japanese cuisine.

Where washoku (traditional Japanese cuisine) is concerned, kaiseki is considered as the most refined form. There is huge emphasis on elements including the freshest ingredients, culinary methods, presentation and taste.

With more than 20 years of experience under his belt, Chef Murata is a connoisseur when it comes to kaiseki cuisines. Snaking queues are also a common sight outside Ginyu Ryokan, his restaurant in Japan.

His skills were apparent in the well thought through and well executed dishes I had at Akari. They offer two types of 9 course kaiseki choices, priced at $100++ and $150++ per pax respectively.

We started the 9 course meal with on a high note. with a seasonal appetizer. I was pleasantly surprised by the taste of slightly charred cooked Shirako – Milt, cod fish sperm sac. Shirako is a winter delicacy and can be harvested from various fish, the one that was served came from cod fish.

Just don’t think too much when you eat it. It tastes much better than it looks.

Slightly sweetish with a distinct (but not fishy or overpowering) flavour of the ocean, I finished every bit of it, including all the rest of the appetizer items.

A warm bowl of soup quickly followed to prepare the tummy for more good food.

Their sashimi cuts which are flown in twice a week from Japan was evident in the fresh sashimi items we enjoyed that night.

This was followed by a comforting (and huge) pot of Braised Tilefish with Yuzu Flavour. The yuzu really gave that zest as you savour the sweetness of the soup and the fish.

Just look at that glorious slab of Grilled Wagyu Beef with Hoba Miso. Served with hoba miso, a type of paste that orginates from Hida Takayama, and it is made from the large leaves of the ho (magnolia) tree.

For the $100 set, instead of the Grilled Wagyu Beef, you will be served with the Wagyu Sushi.

True to its winter roots, another comforting dish is the Japanese Unagi Eel Porridge Earth-pot. The delectable, generous servings of unagi is bound to delight and satisfy.

The Deep-fried Japanese Oyster was perhaps the only one that missed the mark that evening. The oysters were so fresh, but a litle heavy handed on the salt in the seasoning of this fried item.

Nevertheless, my spirit went right back up the moment I was served with the pickles with Japanese vinegar and crab. Presentation was of course flawless. the scallop, freshly picked crab meat, seaweed and Japanese cucumber work together like magic, with a nice constrast in textures and taste. Sweetness of the crab, and that light tangy flavour from the vinegar – heavenly. 

Even though I was super stuffed by this time, I cleaned up the homemade dessert item – which was a sweet potato swiss roll.

The choice of sweet potato was a nice surprise. The earthy flavour a the natural sweetness of the sweet potato worked to perfection and the cake was so soft and moist. Even the whipped cream was so light and worked in harmony with the cake.

Do note that Akari’s kaiseki set menus are available during dinner service daily. Reservation must be made one day in advance.

Akari’s a la carte menu, which boasts over 70 traditional and contemporary Japanese dishes, will still be available throughout the day.

Akari Japanese Dining & Bar Akari Japanese Dining & Bar (Akari) 

Operating hours: 12pm – 3pm; 6pm – 10pm
Address: 8A Marina Boulevard #01-02 Singapore 018984
Tel: 6634 0100
Email: info@tomoizakaya.com Website: http://www.akaridiningbar.com
Facebook Page: https://www.facebook.com/Akari.MarinaBoulevard
Instagram: @AkariJap.DiningBar

The post Akari Japanese Dining Bar appeared first on Little Miss Bento.

Be prepared to have a stomach of a lion when you dine at Ginza Lion.

The Ginza Lion Buffet Feast is truly a #foodcoma session with its generous portion and meaty servings. I can imagine many gentlemen pleased with the portions and food served at Ginza Lion.

Decked up in dark wood tones, Ginza Lion is actually the Singapore outfit of Ginza Beer Hall with over 100 years history back in Japan.

Known as ‘Ebisu Beer Hall” back in 1899 in Tokyo, it was established by Sapporo Beer and was well-received with crowds from its first day of opening.

So yes, over at Ginza Lion, they bring you their beer – SAPORRO. The oldest beer brand in Japan.

They store the beer in the chiller at 2 degrees and for a minimum 24 hours so that the beer can ‘rest’, and by using a one pour action, what you get is a cold beer with lovely creamy foam on top with a ratio of 7:3.

After some drinks to start, lets go to food!

The concept here at Ginza Lion is actually pretty interesting. During the weekends (Sat & Sun) and public holidays, diners can enjoy their buffet feast with 2 hours of free flow of beer buffet at $50nett (adult). You child can also dine in with you (without the alcohol of course) at $20 nett *min above 12 years of age.

Under Beer Buffet selections, you can select Beer on Tap including Sapporo Premium Beer, Konig Ludwig Dunkel and Konig Ludwig Weissbier. If not, soft drinks or other drinks such as Coke, Coke Light, Sprite Ginger Ale, Ice Oolong Tea can also be served.

Your buffet meal will start off with their signature plate which is enormous not just in its tray but the serving size.

The signature plate consist of Roast Black Angus beef, pork ribs, chicken wings, edamame, Cumberland and arabiki sausage& mashed potato.

The picture above is for 2 pax serving.

After the signature plate, and still want more bite or light snacks? Feel free to pick from over 25 other items including Japanese appetisers, pasta, soups, beer snacks and side dishes.

We tried their truffle fries, one of the popular item here.

Prefer something light, tangy and more refreshing?

Their Asazuke pickled vegetables will help give you that tangy kick and refreshing change to your palatte before moving on to more dishes.

Their Baked Mussels were pretty satisfying. Fresh, buttery, topped with some baked cheese. Yum!

Ginza Lion Beer Hall

Suntec outlet:

3 Temasek Boulevard #01-649/650

Suntec City Mall Tower 4, Singapore 038983

Website http://www.sapporolionsg.com.sg/ginza-lion/

Tel/Reservations: 68366053

Opening Hours: 11am to 11:30pm (daily)

Blog post disclaimer: This was not a sponsored post. Meal was compliments of Ginza Lion as part of a media tasting session and all views expressed are my own. 

The post Ginza Lion Buffet Feast appeared first on Little Miss Bento.

Rilakkuma okonomiyaki breakfast bento!

Snoozed my alarm twice this morning (haha) so decided to whip up something quick for breakfast.

How about some homemade cute okonomiyaki?

Okonomiyaki is a popular Japanese savory pancake. Okonomi is translated as ‘as you like it’, and Yaki means grilled or fried, so the pancakes can be ordered with different toppings and ingredients as you preferred.

Although popular in the Kansai region, okonomiyaki is also consumed all around Japan. The style however varies between regions.

Today my Rilakkuma okonomiyaki is more of the Osaka Kansai style.

Made from a batter of flour, egg, dashi, shredded cabbage, sakura ebi; and grilled on both sides on a pan.

Served with Okonomiyaki sauce, katsuobushi (bonito flakes) and mayonnaise.

Oh so yummy! Even when it is cooled, it still tasted so good. 

Of course I needed more than a usual okonomiyaki, it had to be kawaii too.

Made the Okonomiyaki into Rilakkuma paired with some vegetable, Rilakkuma kamaboko (fish cakes) and miso soup.

To create Rilakkuma, I added eyes, nose, ears made from egg sheet and seaweed.

Also so loving these Rilakkuma/Korilakkuma/Kiiroitori kamaboko fishcakes, my first time seeing these designs.

Hope this Rilakkuma Okonomiyaki will also inspire you to make your own cute savoury pancakes!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Rilakkuma Okonomiyaki Bento appeared first on Little Miss Bento.

For the first time, you can now enjoy Fugu (Pufferfish) cuisine outside of Japan in Asia.

FUKU Fine Fugu Kaiseki Restaurant (FUKU) is the first-ever restaurant in Asia outside of Japan that specialises in fugu — pufferfish.

Did you also know that of over 100 species of pufferfish in the world; only 20 species of them are edible.

The “king” of all, Torafugu or Tiger Pufferfish, is considered as the most delicious one and is also the type of fugu served here at FUKU. And their  torafugu is flown in twice a week from Shimonoseki, Japan.

Helmed under the skilful hands of Chef Koji Tsukamoto, the one and only licensed fugu chef in Singapore.

He and his team members together have over 20 years of experience working as fugu chefs in Shimonoseki, which is touted as “Fugu Capital” and is the largest harvester of the fish in Japan.

Fugu chefs are known to be highly trained having to go through rigorous training over several years before being certified.

A heart-racing experience?

Not to worry, FUKU adheres to the regulations set by Singapore’s Agri-food and Veterinary Authority to ensure that the gourmet experience is 100% safe for their diners.

The internal organs of the Fugu fish that contains the poison are all already properly and thoroughly removed in Japan before the fugu is flown to Singapore.

We started the meal with this appetizer of Torafugu lightly stewed in mildly sweetish stock that most likely include soy, mirin and sake. I enjoyed this dish as the flavours were familiar of me, and also quite typical of Japanese cooking.

The torafugu here provided a meatiness bite and I enjoy the tiny bits of meat near the fins/bones etc.

The burdock also provided a nice earthy flavour to this appetizer.

Next we move on to Torafugu skin.

My first experience eating Torafugu skin. Texture reminded me a little of jelly fish, like pufferfish meat, the lightly boiled fugu skin is very light and subtle in taste.

Interestingly, it is actually quite a nice balance when other items such as the sashimi, hotpot and sushi dishes are ordered. 

We were all excited when the Fugu Sashimi dish was served up. I first tried fugu sashimi some 4 years back in Osaka and was curious to see whether my thoughts on this fish has changed.

Thinly sliced fugu sashimi beautifully presented on a plate. Using a specialised knife and a trained cutting method, thin slices of fugu meat is cut such that the meat even appears translucent.

Fugu sashimi is also the most popular way of consuming fugu fish in Japan.

Just like how I remembered it to be, delicate taste and light on the tongue and just that light chewy texture. If you are looking for equivalent of tuna sashimi, then this is not for you.

We are definitely going fugu all the way.

After an entire plate of fugu sashimi, we went on to yet another beautifully presented Fugu Sushi with Gold Leaf.

This time, we enjoyed slightly thicker slice of fugu sashimi with Japonica sushi rice, so yummy! I love it when quality rice is used.

And no, in case you are wondering if the Gold Leaf has any taste :P but so luxurious eating it.

I must say I was quite skeptical of deep frying such an expensive fish meat but this fish turned out pretty okay.

Deep Fried Fugu Fish served with some coarse sea salt.

Lightly battered, this dish offers a slightly different take on fugu fish with its meatier chunks and crisp texture.

I like it better with some lemon juice to balance the taste of the deep fried batter.

Non sashimi diners will also be happy to note that FUKU has recently launched two new soup bases for its popular fugu hotpot, soy bean broth and red miso soup. 

This was definitely my favourite dish of the night – the soya bean fugu hot pot.

A creamy broth that boasts a thick flavourful consistency that was a perfect pairing with the vegetables, tofu and fugu fish meat.

If you prefer a more traditional take, try the Tecchiri soup base, which is available here as well. Personally the soy bean broth is still my favourite.

Plus these fugu hotpot is also a little kinder on the pocket, at $70++ per pot (for 1-2 pax).

Beef lovers would also absolutely love FUKU’s Shabu Shabu hotpot with A5 beef imported from Miyazaki, Japan, is also available at $70++ only.

Apart from hotpots, the restaurant also offers set courses featuring different parts of fugu fish cooked in different way. Amongst all, Fugu Course Daikokuten ($250++) is good to share between 3-4 pax. The course menu includes appetizer and Gelatine Meat, Lightly Boiled Fugu Skin, Thinly Sliced Fugu Sashimi with Gold Leaf, Deep Fried Fugu, Seasonal Japanese Cookied Dish, Grilled Milt or Steamed Milt, Fugu Hotpot with Vegetables, Fugu Japanese Style Porridge and Seasonal Dessert.

A unique drink at FUKU is this fugu sake. Hot sake served with a dried piece of Fugu fin.

The drink is lit and served to you nicely heated up to bring out the fragrance of the fugu fin.

Recommend to consume while the drink is still warm as the taste changes once it cools down. It could have a slightly fishy flavour when that happens.

Still thinking whether to go FUKU to try some fugu cuisine?

Aside from the assurance that you will live to share the tale, it is also interesting to note that fugu is low in fat content but is a rich source of protein. Besides its meat, which can be enjoyed both cooked and sashimi style, the skin also contains a superb level of collagen and is especially popular among ladies for its beneficial effects on skin complexion.

June 2015 Promotion

For the month of June 2015, FUKU will be holding a special promotion. Each pot goes at S$60++.

FUKU Fine Fugu Kaiseki Restaurant (FUKU)

Address: 14 Mohamed Sultan Road, #01-01 Singapore 238963

Telephone: 6235 8216

Operating hours: Monday – Saturday 6pm – 11pm (Last order is at 10:30pm)

Website: http://fugu-fuku.com

Facebook: https://www.facebook.com/FUKUsingapore

Instagram: @fuku_singapore

Hashtag #fukusg

The post FUKU Fine Fugu Kaiseki Restaurant appeared first on Little Miss Bento.

One Piece Bento! Gomu gomu no~~~

Do you know Luffy from One Piece? Monkey D Luffy is also known as Straw Hat Luffy is the key character of the Japanese One Piece manga and anime. He is also the founder and leader of the Straw Hat pirate and possess powers with rubber properties after eating the Gomu Gomu no Mi Devil’s Fruit.

Made this bento for my stage appearance at the Funan Anime Matsuri held at Funan shopping mall over this weekend.

Since the Anime Matsuri is all about Japanese popular culture, I thought that a manga theme bento would be most apt.

I am no cosplayer, but I certainly hope that this bento would delight the otaku fans there.

Personally I love One Piece, it is still my favourite manga/anime series.

Thanks to my husband who first introduced me to One Piece, I fell in love with Luffy and his pirate gang.

I wouldn’t say I am an otaku, more like a J-fanatic as I certainly am in love with many aspects of Japanese culture and part of it is the Japanese animation.

I had a late night yesterday, so I wanted to make a bento that would be impressive and fast.

Seaweed cutting bento was an excellent choice. Took me about 30mins to cut the seaweed and I spent another 30mins to cook and assemble the bento.

As the seaweed outlines are very thin, to assemble on the bento, I used oblate sheets.

Have mentioned this numerous times and shared tutorials on my blog (for seaweed cutting bento) as well as in my bento cookbook “Kawaii Bento”.

The side dishes were spicy fish meat patties, broccoli, lettuce, hard boiled egg made into Thousand Sunny, and carrot pieces which I cut using my One Piece theme vegetable cutters. Got the vegetable cutters in a whole set together with some rice molds some time back.

If you missed my stage appearance today at 12noon, don’t worry. I will be appearing on Sunday’s show at 11am too to do a bento demo session.

Hope to see you there!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More information about my bento cookbook titled ‘Kawaii Bento’  here. My second cookbook titled ‘Kawaii Deco Sushi’ will be out in July 2015! 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post One Piece Bento appeared first on Little Miss Bento.

Sakura Onigiri Bento. Bento perfect for ohanami~~

I was so totally thrilled when I received a set of Sakura goods from Nihon Ichiban, an e-store that carries literally anything from Japan, especially highly sought after goods by people living outside Japan.

Sakura products are definitively one of the popular F&B products they carry. I cant wait to show you all the sakura recipes I have in my head.

One of the things I love using pickled sakura flowers is to make ohanami bento. Where spring is all about cherry blossom viewing and enjoying delicious food.

I have personally bought sakura flowers elsewhere online and also in Japan, and I can tell you that there is quite a mark difference in the quality of sakura flowers you might get.

The ones that Nihon Ichiban carries are definitely the type I recommend. (I will do a photo comparison soon for you)

They are in a lovely pink hue and comes more in whole flowers then some where they tend to be of varying sizes and broken.

With such good quality sakura, I was excited to start using them.

So first up, lets enjoy a Sakura onigiri bento!

The rice is mixed with of the sakura flowers to give it that lovely pink colour.

Using cling wrap, I then wrapped and shaped the rice into the sakura petals to form the flower. Topping it off with 2 sakura flowers on top.

Point to note: Sakura flowers come in picked form, which means that there are salt crystals covering the flowers. I usually gently wash off/soak them , patting them dry using come kitchen paper towels before using.

This step is also needed when you use sakura flowers for sweets/baking etc.

If however you are making sakura tea, you can just use them as they are. Yes, the tea is meant to be slightly salty with that subtle sakura flower flavours.

The side dishes for this Sakura onigiri bento included sauteed prawns with soft boiled egg, sweet peas, sakura namafu, grilled teriyaki salmon fillet, cold tofu, carrot and edamame beans.

Multi-tiered Acrylic Bento Box is from Primitive 陶舎花＊花 via Rakuten Japan.

Tea Towel is from Afternoon Tea Japan.

Tea Cups are from HARIO Japan, I bought them at Lupicia tea store at Great World City.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Sakura Onigiri Bento appeared first on Little Miss Bento.

Ippudo Ramen is one of the popular ramen restaurants in Singapore. Based on a voting survey conducted last year, Ippudo Ramen was ranked as the second most popular Japanese ramen joint by Singaporeans.

So rejoice! As they have opened at the newly renovated wing of Shaw Centre in Orchard Road.

Ippudo has a total of 5 stores and 1 express store in Singapore, and each outlet gives diners a different concept, dining style and experience, complete with a unique menu.

Ippudo SG @ Shaw Centre positions itself to be a ‘smart casual dining-style’ store, featuring an array of attractively-priced otsumami (smaller dishes) for diners to sample and share while relaxing in theintricately-designed interior.

The menu at this Shaw Centre outlet offers Japanese otsumami dishes at pocket friendly prices of $6 each as well as exclusive Ramen such as the Tan Tan Ramen.

Amongst their Tapas selection, I enjoyed really enjoyed the Goma Q, Ippudo Original Buns and Crispy Corn.

The Goma Q $6  is one of Ippudo’s signature dishes. Crunchy Japanese cucumbers with fragrant in-house made sesame dressing.

This dish is refreshingly light and very addictive.

Kani Cream Croquette $6

Croquette of a golden crisp shell with crab filling and drizzled with tomato cream sauce.

Texture wise, this was a good croquette but I find it rather pricey for $6 a piece as the crabmeat taste or texture was not distinct. But it scored well with the creamy filling.
Totally digging the Crispy Corn $6.

Just imagine lightly battered deep fried sweet corn, sprinked with some paprika.

When you bit into the corn, its a perfect marriage of the sweetness of the corn, the spice of the paprika and the crispy batter. So yummy and a must-order!

Another signature on their menu that has been kept at the Ippudo Shaw Centre outlet is the Ippudo Original Buns (1 pc $4, 3 pieces $9, choices of pork, chicken and shrimp)

We of course went for the pork since it uses the popular Ippudo melt-in-the-mouth chashu enveloped in a soft steam mantou bun with lettuce and mayo.

Definitely reminds one of the traditional kong bar bao but instead its Japanese chashu.

The Beef  Tataki $6 also won unanimous praise around the table. Just check out the marbling of the beef!

I would say skip the pork and beef  Teppan and move straight to the ramen noodles.

I have never eaten so much Ramen in one sitting! We tried a total of 4 ramens and shared some 8 different Tapas dishes.

Before I go into the details of the ramen dishes, one highlight is their vegetable side selection which is available only at this Ippudo outlet.

For a vegetable lover like me, I particularly like this option and will order it to go along with my ramen noodles. This also reminds me of the Ippudo Ramen menu back in Japan.

My favourite is still their Shiromaru Motoaji Ramen, which is considered the lightest in flavour in their entire Ramen selection. If you prefer a good original creamy tonkotsu ramen soup base, then this would be your choice.

Served with thin straight noodles, pork loin, cabbage and black fungus, this is a classic Hakata style ramen.

Ippudo Ramen shared with me that their most popular Ramen is actually their Akamaru Shin-Aji Ramen which is a rich bodied tonkotsu ramen soup base with their in house blended miso paste and fragrant garlic oil.

Served with thin straight noodles, melt-in-the-mouth pork belly, black fungus and spring onions.

For those who enjoy garlic and a stronger richer soup base, then the Spicy Black Ramen will satisfy your hunger pangs and cravings.

Did you know that this is a unique Singapore creation that has been included in Ipuddo? Feedback from local diners is a love for spiciness and this ramen is targeted at spicy lovers.

In house minced meat miso paste with spices and peppers added into Ippudo’s original tonkotsu broth topped with some fragrant oil.

Of course, one has got to try their Tan Tan Tonkotsu Ramen, exclusive to this Shaw Centre outlet.

Surprisingly, this Tan Tan Tonkotsu Ramen came with a good nutty sesame flavour and mild chilli kick, invoking the nostalgic feelings and familiarity of Tan Tan Mee.

Japanese sesame paste blended into Ippudo’s signature tonkotsu broth, served with thin straight noodles, spicy minced pork miso, pork loin and fresh coriander.

I also particularly enjoyed the lemon slice (served with) squeezed into the soup. It gave a citrus tangy note at the end of each mouthful, quite a refreshing touch to an usually very rich ramen meal.

Ipuddo Ramen @ Shaw Centre

1 Scotts Road, #04-22/23
Shaw Centre, Singapore 228208

Tel 6235 2547

Opening Hours: Mondays to Sundays 11:30 am – 10pm (L.O. 9pm)

Nearest MRT: Orchard (NS line)

Website

Facebook

Instagram

Blog post disclaimer: This is not a sponsored post and no monetary compensation was received. The meal was compliments of Ippudo Ramen and all views expressed are my own.

The post Ippudo Ramen Shaw Centre appeared first on Little Miss Bento.

Made Rilakkuma Omu Curry rice today! Loving this foodart as this is not only easy to make but also really yummy!

Check out that Omu egg!!  This is a style of cooking fluffy egg omelette that is served with rice in Japan.

I needed something quick this morning, so decided to make myself this Rilakkuma Omu Curry foodart.

Plus it also allows me to finish up the leftover rice from yesterday by cooking the fried rice. The fried rice is then packed into my Rilakkuma rice mold and then plated.

I then heated up some Melon Japanese curry that I bought from LOFT @ Shibuya.

What I am actually most proud of in today’s foodart creation is the Japanese omu! You might not know this, I have experimented at home for several times before this, before managing to get it right and flipping the egg in the pan without having to clean up the floor. hahah

The egg is so so yummy! Lots of butter into the pan before cooking the egg.. yummmmmssss

I used 2 eggs for this mini omu, if you like a larger serving, you might want to use 3 eggs instead (but I didn’t want to eat 3 eggs in one seating. ) and of course lots of butter.

Do you like Omu curry Rice too? This is actually one of my favourite item when I visit the curry rice shops in Japan.

Using my new Kate Spade plate that I bought. I love the Monochrome colours with the black white borders. So to match the theme, I also added two black white stripe pasta which is available at Mustafa.

Have a wonderful week ahead everyone!

Forgot to take a cut up (to show the fluffy insides ) of the omu egg, will do that next time when I make this again. heheh.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Rilakkuma Omu Curry appeared first on Little Miss Bento.

Chick Sushi Art Roll Bento

Isn’t it cute how the chick is popping out from the egg shell in this sushi art roll design?

It has been sometime since I made sushi art rolls (also known as kazarimaki-sushi in Japanese). I love making sushi art rolls as they are always a surprise and challenge, plus it gives me great satisfaction when the design comes out well.

Inspired by another Chick Sushi Art Roll recipe in a book, I tweaked the design slightly to make my own version.

Making this Chick Sushi Art Roll was surprising very quick, it took me only 30mins including preparing the ingredients.

Which is great so I did not need to rush and could have time to pack the side dishes for the bento too!

This Chick Sushi Art roll is really yummy, since I coloured the rice using scrambled eggs fry in butter (yummy!) and the egg shell border is made of aburaage (fried tofu pocket).

The mouth portion was made from carrot which I cut and trim into oval shape. And the eyes were made from kanpyo strips which I rolled tightly into two small rolls.

The side dishes for today’s bento included Buffalo chicken drumlets, sauteed broccoli with bacon bits, strawberry and lettuce.

I also used Chick design bento picks to skewer the edamame beans.

I packed the Chick Sushi Art Roll bento into my bean shape – Mame Magewappa Bento box from Zairyo SG.

Zairyo SG is an online  store that offers a wide selection of freshly-imported Japanese food products and tableware.

Follow my food art and bento creations on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Chick Sushi Art Roll Bento appeared first on Little Miss Bento.