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Inspired by the wide ranging food available & travel accessibility in Singapore, this blog serves information shared and experienced by the author. Beware, it might be highly addictive.
I have been craving for a delicious Teppanyaki meal for the longest time ever since my favourite restaurant at Jurong Hilltop closed down. Located in CHIJMES, Tatsu combined sushi as well as the Teppanyaki concept in the restaurant even though the seating is rather limited.
Tatsu @ Chijmes
We were quite lucky for no reservations were made on a weekend and gotten ourselves a seat at the counter. Despite the low ceiling with opened kitchen and confined air-conditioned environment, the air was still well-ventilated.
Counter for Teppankaki
They have wide varieties of raw fish and these fish are flown in from Japan 4 times a week to ensure the utmost freshness. I had their Mekajiki Sashimi and these slices were thick and delicious.
Swordfish Belly Sashimi - $12
We ordered the Wagyu Dinner Course at $128 as well as Wagyu & Lobster Course at $168.
These were included in the Wagyu Dinner Course :
Salad
Slipper Lobster
Scallop
Wagyu Steak
Assorted Mushroom
Seafood Fried Rice
Asari Miso Soup
Dessert
And these were included in Wagyu & Lobster Course:
Salad
Lobster
Wagyu Steak
Assorted Mushroom
Seafood Fried Rice
Lobster Head Miso Soup
Dessert
The set meal starts with a bowl of Salad dressed in tasty Japanese Goma Sauce. The mixture of greens, vegetables and tomatoes gave a refreshing start to our meals.
Salad
Following the usual Teppanyaki Restaurant practice, the raw food will be served in a tray for our eyes before the chef places them down on the hot plate.
Combination of ingredients from the sets
As for the Seafood Fried Rice that we were having, ingredients such as prawns, salmon, cucumbers and carrots were included.
Seafood Fried Rice Ingredients
The chef is friendly and he started off by cooking the scallops as well as the slipper lobster (Crayfish).
Crayfish & Scallops on the Way!
Adding Oil
Chef Preparing the Seafood
The freshness of the crayfish was commendable. Without much seasoning, the original taste brought up the freshness of the seafood.
Time for Crayfish
The lobster was served with creamy sauce and tantalising.
Lobster
The charred edges and sauce over the scallops were addictive. I just could not stop at 1 after popping it into my mouth,
Scallops
Chef at work
Keeping the chef busier, we ordered another side dish on top of our meal. The texture of Foie Gras was rich, buttery and delicate. The charred taste as well as the fried garlic and spring onion toppings had given additional taste to the dish.
Foie Gras - $38
Soon these slab of Wagyu steak was skillfully cut up into uniform pieces and processed by the chef in front of our eyes.
Wagyu Steak
Checking the Doneness
In no time, we get to enjoy these juicy beef cubes on the plate. Doneness of these beef cube was perfect. A handful of fried garlic slices were given to pair with these.
Wagyu Cube
The lobster head was made useful by cooking them in soup. Compared to the Asari soup, this was much sweeter.
Lobster Head Miso Soup
The last dish of the meal before the chef cleans up the hot plate. Surprisingly the bowl of fried rice was great. It swept my feet off for every pearl grain was well coated in flavour. The egg fragrance with the chunks of seafood within sums up a good bowl of fried rice.
Seafood Fried Rice
Moving on to the last dish on the menu before we moved our butts will be the creamy chocolate pie that was drizzled with chocolate sauce. It was quite a small portion which I think was not overly cloying for the palettes.
Chocolate Pie Dessert
It was a pleasant experience in Tatsu for Teppanyaki and I do not mind splurging some money for occasions to enjoy a good meal like this.
Rating: 4 / 5
Tatsu Location: CHIJMES, 30 Victoria Street #01-08 Singapore 187996 Nearest Station: City Hall (EW13 / NS25) Website
I have never thought that the traditional Fujian Cuisine Restaurant is housed among the OCBC Commercial building at Chulia Street with the main entrance through the carpark.
Entrance of Beng Thin Hon Kee Restaurant
It is not very often we get to visit such traditional restaurant nowadays with fabric flooring, round tables and chairs. In the past, we do get chances to go to such places whenever our relatives and friends invited us for a wedding ceremony.
Dining Floor
Wet Tissues Packets
The use of robot servers had kind of surprise me as I thought that the Chinese Restaurant will still keep their traditional way of serving food than adopting the technology to take over the jobs.
Robot Server
It was a birthday dinner for one of us and it's also the reason why we were here for some Authentic Fujian Dishes, highly raved by the Birthday Guy.
Longevity Buns
Starting off the meal with Prawn Ball Nghoh Hiang which is the restaurant's Signature. These starters were deep-fried to their perfection without being too greasy and a mixture of cucumber with shredded carrots as part of the plate.
Prawn Ball Ngoh Hiang
Let's start off by dipping the Ngoh Hiang in the sweet Sauce.
Ngoh Hiang
The Hei Zo aka Prawn Ball had a good balance of Prawn Meat together with pork.
Prawn Ball
The dish is well-loved for its delicate flavours and it seems like "Yi Pin Guo" 一品锅 to me just that the claypot was filled with tender Braised Duck meat.
Braised Duck With Sea Cucumber 砂锅石参大鸭
The Sea Cucumber together with the duck was braised for hours and its really a stomach comforting dish for us.
Tender Duck meat
Here's my portion of the savoury gravy drowning the tender dark meat and sea cucumber.
Duck Meat & Sea Cucumber
This Signature dish features scrambled eggs tossed with carrots, springs onions, yellow onions, shitake mushrooms and was served with lettuce.
Shark Fin Scramble Egg with Lettuce 桂花翅
We are supposed to scoop these ingredients onto the lettuce and wrap them up.
Shark Fin
I have never eaten such a dish before and I thought it was quite special to bite the fresh lettuce with crunch that wrapped the filling that was accompanied by the sweetness of the distinctive egg.
Wrap them in the lettuce
The Fujian Fried Noodles is one of their signature dishes. The presentation of the dish had already bought me over. The dish comes with the typical Hokkien style thick flat noodles and looked savoury in its thick brown luscious gravy.
The dish was tossed in light soy sauce, pork stock, prawn stock and garnished with spring onions, and fried onions. Beansprouts, deshelled prawns, tender pork slices were part of this creation and not forgetting the pork lard that makes the dish more fragrant.
Fujian Fried Noodles 福建炒面
The Braised Pork Bun is another classic Hokkien Dish whereby the pork belly was braised in soy sauce gravy and simmered.
Braised Pork Bun 扣肉花包
The pork belly had a robust herbal meaty flavour and the plain soft and fluffy buns held them in between.
Look at the dark sauce coating the Pork Belly! Yums!
I love braised food and the flavours of the pork belly were addictive.
Braised Pork Belly Bun
The food at Beng Thin Hoon Kee Restaurant is kind of an eye-opener for me as they served traditional Fujian Dishes that we will not usually find elsewhere. The dishes served are hearty with good portions size, suitable for communal group dining. Now that I have learnt of Beng Thing Hoon Kee Restaurant, I will not hesitate to recommend it to someone who is in the search of authentic Fujian cuisine like this.
Thanks to the pal who took the effort in arranging a meal here with reservation.
At the Entrance
The concept of Koji is a trendy and casual Japanese sushi and sashimi joint. They focus on quality fresh seafood which is affordable, catering the nearby office crowd. They also offer an omakase menu in the evening served along with sake and shochu. However, do make sure to make a booking in advance for Omakase Menu.
Entrance
The space in Koji is rather limited with about 20 diners in the high chairs sitting around the centre island kitchen. Diners can get to see everything prepared in front of their eyes.
Seating around Center Kitchen
Besides the usual menu they have, there may have more than what is offered in it.
Additional Menu
Do check out the boards plastered on the wall for special items or it will be best if we can approach the servers to check out for the recommendations of the day.
Menu Board
We were puzzled by the paper bag that was provided to every diner. When checked, it was actually provided to place our mask while we were dining.
Paper bag
Sitting at the bar top counter surrounding the central kitchen is an enjoyment to me always. I love how the staff prepare the food, especially slicing Sashimi in front of my eyes.
Preparation of Orders
As one of the Ala Carte item on the menu, the chill spiny lobster salad was sweet and tasty, evenly mixed in the sauce. Absolutely, a good starter for my meal.
Spiny Lobster Salad - $5
Sashimi Moriawase indicates an assorted Sashimi plate. This Kome on the menu consists of 10 pieces of sashimi namely, Tuna, Salmon, Great Amberjack, Sweet Prawn and Sword Fish.
Kome - $26
Our friend was in the mood for some Sake and after some hesitation over the varieties available on the menu board, we had decided to go with the 300ml bottle of Kansansui
Kansansui 寒山水 - $39 (300ml)
The sake cups that were used was pretty interesting as there was a glass rabbit in the bottom of the cup.
Rabbit in Bottle
So Cute
The dish was a special item that is not on the written menu nor the digital menu. The Barracuda was recommended by the server. The fish was made into both Sashimi as well as torched sushi, beautifully placed and plated.
Barracuda - $50
Besides enjoying pieces of sashimi with soy sauce and wasabi. We have some slices of Barracuda torched and bundled with sushi rice.
Barracuda Sushi
When the plate of Barracuda was done and left with the bones, it was then taken into the kitchen and deep-fried to crispiness. Dab them into a dollop of Japanese mayonnaise given and enjoy every bit of the remaining fish.
Deep-Fried the left overs
Good food is worth the wait. It took quite a while for the grilled squid to be served but it was all worthwhile for its texture and quality.
Grilled Squid - $18 to $22
The dessert hits the right spot and ending my meal on a good note. The sea salt ice cream came in a faint blue in colour and I love the taste totally. It was fragrant, packing vanilla beans taste and added with the natural sea salt taste, it makes everything went well.
Ice Cream - $8
The overall dining experience was pleasant and with the attentive and friendly services as well as quality food, I do not mind being back again for more. As the seatings are rather limited, I suggest that it will be better to make a reservation before heading down.
Rating: 3.5 / 5
Koji Location: 252 North Bridge Rd, #03-28A The Providore Raffles City, Singapore 179103 Website
