Gyoza-ya Singapore : NEW Crab Gyoza and more

Gyoza, usually a side dish at Izakaya or ramen-ya, becomes the leading star at Gyoza-ya. Having opened at the old Heeren since last year, it has introduced new items to meet the ever-changing consumers' tastebuds. One of my favourites picks was the all-new Crab Gyoza $7.80, an interesting and flavourful twist to the traditional meat filling. Made with fresh crab instead of frozen crab meat, each dumpling is wrapped with the exact same amount of filling, churned and measured to perfection by the machine. 

The other new dish is the Tonkatsu Udon ($6.80). The creamy broth tasted like Ban Mian Soup--light but no less oily than a Tonkotsu ramen. The "udon" belongs to the flatter Kishimen Udon that is popular in Iwate prefecture. It resembles Ban Mian, but softer in texture.

Pan fried food tends to win over steamed or boiled ones because they have the extra fragrant burnt aroma. But hey, the Boiled Pork Gyozas($4.80) are not too bad either. Succulent and well-seasoned, the skin is just slightly thicker thus chewier than Xiao Long Bao. I thought the chefs were pretty clever to drizzle them in sweet miso sauce. 

Too much meat? There is always the Vegetable Pan Fried Gyozas($4.80), just as freshly made like their gyoza siblings. 

Kuri Lemonade ($3.80) Japanese cucumber with Lemonade.

If you like unfiltered sake, this is one of the places in Singapore that actually imports this premium brew from Japan.Gyoza-ya also prides itself as being the first to serve this Jya Jya Men($6.50) in Singapore. Not to be confused with the typical Chinese or Korean bean paste noodles, Jya Jya Men is an Iwate prefecture delicacy that ranks together with Wanko Soba and Rei Men (Cold Noodles) as Morioka's Top three Noodles.

What's the difference? The noodles and the way of eating. Either Kishimen aka flat udon (same as the Tonkatsu Udon) or the usual thick udon, are topped with Minced Meat Miso & Cucumber and eaten with chilli oil and vinegar. 

After emptying the noodles, the staff will add a soft-boiled egg, more miso minced meat and some boiling water that was used to cooked the udon. Stir everything and you'll get this greyish broth. Doesn't taste as rich as it looks but neither is it as slurpy as ramen broth. 

I loved the Yaki Azuki Gyoza out of all and felt that it needn't be eaten as desserts towards the end of the meal. Sweet red bean mash encased in thin, crisp shell that reminded me of my all-time love, the Croissant Taiyaki. Never mind if there isn't any butter since they're probably healthier. 

Matcha, Sesame and Yuzu Ice Cream ($6 each) imported from Hokkaido are also wonderful sweet endings, though the red beans were undercooked. The biggest draw factor is the price. With the gyozas at an average $4.80 for 5 pieces and other food not exceeding $7, it's possibly one of the best deals for Japanese food in Orchard. 

 

Gyoza-ya

Daily 11.30am-10pm

B1-02A Robinsons Orchard
260 Orchard Road
Nearest MRT: Somerset

https://www.facebook.com/gyozaya.sg

 

Special thanks to Casey and Akashi Group for the invite!



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Totoro Cafe : Shiro-hige's Cream Puff Factory

白髭のシュークリーム工房 is the only official Ghibli cafe that retails Totoro Choux cream puffs. The location used to be a hassle for me but now it only takes 12 minutes by Odakyu Line from Shinjuku to reach Setagaya Daita.

It's very hidden in the residential area but not difficult to access from the station if you follow the map closely. There is an average of four flavours everyday and I am glad they tasted a lot better than most character food like Pokémon.

 Original vanilla bean custard

Matcha with Black Beans (A seasonal flavour from April-October) A must try because the matcha taste is excellent

Peach Cream with fresh cut peaches

Eat-in is available on 2nd floor but it is compulsory to order a drink. Alternatively, it can be ordered as a set with the lunch or dinner meals. Take-away on 1st floor.

Totoro Café 白髭のシュークリーム工房

Tokyo, Setagaya Ku, Daita 5-3-1

10.30am-7pm daily except Tues

Access: Take Odakyu Line from Shinjuku Station to Setagaya daita Station

http://www.shiro-hige.com/store_info/

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Jamie's Italian Singapore

I think I have watched every single cooking show by celebrity chef Jamie Oliver (counting in the number of reruns on TLC) but never got to try his food because I had flew off to the Land of Rising Sun when he just opened the restaurant at Vivocity. 

Linguine Vongole ($27.50++) was the special pasta of the day (not on the menu). Tossed with Manila clams, sliced chilli's, tomatoes, parsley and anchovies, this homemade pasta dish was very light on flavour and the sauce was sweet. 

So light was the pasta that both of us decided to ask for some Parmesan Cheese, which descended like fluffy snow flakes. Oh boy, the cheese made a whole lot of difference to the dish. 

The Baked Salmon ($23++) was well seasoned and not overly cooked, though the whipped ricotta cheese mixed with horseradish, lemon and mint, which I have mistaken to be risotto. Now that I've realized it was actually cheese, it would be great if they could spam more of such good stuff on the plate.

The desserts were not those gorgeously plated sweets but as casual as the likes of the British chef. My brownie-loving partner who has a penchant for rich dark chocolate, couldn't stop showering her praises for the Epic brownie($11.50)  after taking a bite. The seductive fudgy dark chocolate is lifted by the hints of boozyness in the amaretto ice cream and accented by crunchy popcorns, making it a rich yet none too cloying treat. 

Jamie's tiramisu ($11.50) has a clear division of labour between the coffee sponge and sticky mascarpone. It is definitely very robust in the java and little citrusy with the presence of orange shavings, though the overall texture was dry. 

The savoury dishes did not spark excitement as the desserts did. I was looking for set lunches since we came at 12 noon, but the board at the entrance wrote 3pm-5pm. Strangely, we noted that it became 12pm-5pm as we left the place. Perhaps our eyes were playing tricks on us.

Jamie's Italian Singapore

1 HarbourFront Walk,

VivoCity, #1 165-167

Singapore 098585 

+65 67335500

12pm to 10pm Sun to Thurs

12pm to 11pm Friday/Saturday

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Koyomi Funabashiya 船橋屋こよみ : Kuzu Mochi Specialist

Funabashiya (not the tempura shop in Shinjuku) is an classic Edo confectionary that is famous for its signature Kuzu-mochi. Instead of hopping all the way to the main shop in Kameido, it has opened a chic shop and cafe called "Koyomi Funabashiya" in Hiroo in 2005 to mark its 200th anniversary.  Though you can get its basic anmitsu d-I-y sets and Kuzu-mochi is nearly every department stores, this cafe serves a wider variety of traditional desserts and even some simple, healthy lunch sets. 

The best seller at the cafe is the Ichigo Milk Kakigori (shaved ice) ¥880. It comes as pure as an iceberg, but transforms instantly into a gorgeous red-white snow mountain after you empty the strawberry compote and condensed milk. 

You can order the kuzu-mochi as a set on its own but why not maximize the variety by going for the dessert platter? It contains the Kuzu-mochi, matcha chiffon cake, Kuzu custard pudding and vanilla ice cream on oat bran and azuki beans.

Despite having the Kuzu-mochi many times, I have yet developed a profound love for it. Served with black sugar syrup and kinako powder, it has a texture of a hardened Chwee Kueh. I prefer the Kuzu-mochi from 梅園. 

However, it would be a pity to miss the Kuzu pudding, an ethereally rich and creamy custard that does not quiver as easily as most puddings. 

Speaking of the two available lunch options, we had the daily Gozen (日替わりお惣菜御膳) ¥1135 instead of the nyumen (somen in hot soup) .

Besides the main dish consists of potato salad and Karaage Tori (fried chicken), the set includes light cold somen and four mini desserts (guava pudding, Kuzu-mochi, anmitsu and Kuri-Satsumaimo Castella). The delicious savoury food was a great surprise since it is known to specialise in Wagashi. 

Come during weekend and chances of joining a queue is pretty high. Nevertheless, what's better way to escape from the summer than hide in the tiny spaces on the 2nd floor of this shop and enjoy Wagashi with cool English jazz music playing in the background? 

Koyomi Funabashiya 船橋屋こよみ

5-17-1 Hiroo, Shibuya-ku, Tokyo

Daily 11am-8pm (café 11.30am-5pm)

Nearest station: Hiroo

www.funabashiya.co.jp/koyomi/

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Muthu's Curry : Curry Fish Head

Muthu Curry was the place that the Folks insisted on visiting when I said I wanted to have some delicious curry fish head. It's been more than a decade since I last visited Muthu and I had long forgotten the taste. 

Indeed, the signature South Indian style Curry Fish head ($22/$27/$32) that has secured numerous accolades differed from the Chinese fish head curry in many ways. The colour was intense red instead of yellowish. According to the Folks, this kind of curry uses less coconut milk, so it was less creamy but the gravy is still rich because of the heavy spices rather than curry powder. There were no sight of brinjals, cabbage or tomatoes but ladyfingers and the piquant pineapple slices. Those who are adverse to spicy food will be able to handle this pot easily as the curry is NOT spicy at all. No sweat.

We all love the gravy and could ladle it non-stop onto the fragrant Dum Bryani ($4/head) or white rice ($3/head), though the fish was not too fresh that day. 

If the menu looks Greek to those who seldom have Indian food, there is also display counter where one can pick whatever food that looks tantalizing. The Mysore mutton ($11) was too tough but the Tandoori Chicken (below), chicken marinated in yoghurt, was smoky and flavorful. 

As a big fan of Indian Vegetarian food, I love all sorts of creamy paneers and Daals. But I decided to ditch the gravy laden veggies and try something new. The Vegetable Sheesh Kebab $9 was a mistake because it turned out to be dry rolls of mixed vegetable potato pattie, though the accompanying green sauce was zingy enough to perk the tastebuds. 

But the Gobi Manchurian ($9) turned out to be one of my favourite dish that night. Didn't know that it was actually an Indian Chinese fusion dish. Perhaps the Chinese aspect comes from the cooking method--coating the cauliflowers in batter and deep fry just like Sweet and Sour Fish. They are later sauteed in soy and chilli sauce. Not spicy but super sour.

Another first try is the Peshwari Naan ($5), a sweet naan in coated with almonds. The Folks commented it was strange to have sweet naan with savoury curry but I thought it was a nice balance to offset all the savoury food. So I rejoiced when I could have the entire naan all myself ( the rest took charge of the remaining rice;)

As usual, free flow pappadum, free flow of side vegetables (yellow cabbage was ok but the sautéed long beans were too salty). Together with the fragrant non-greasy Bryani rice, it was a great satisfying dinner. Even Ah Ma nods in agreement. 

 

Muthu's Curry

138 Race Course Rd #01-01
Singapore 218591 

        Tel: 6392 1722    

Daily 10.30am-10.30pm

www.muthuscurry.com/

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