Watami

Gyu-Kaku Japanese BBQ Restaurant

If you are a lover of BBQ, you will definitely be wowed over by this place.
Went to Gyu-kaku at CHIJMES for Japanese BBQ and it was really so good!

I ordered the Yuri set and bravely opt to try out the beef tongue for the first time.

Sun With Moon Japanese Dining & Cafe

I'm actually amazed that I have not been to Sun with Moon despite hearing good raves about them. Time for verdict, let's see how well they fare with their first impression with me!

Salmon Pink Dragon Roll, $13.80

Very exquisite and well executed sushi roll. The creamy and sweet crab avocado is well balanced with fresh thinly sliced salmon. Perfected with a hint of lemon slice and salty fish roe. Yumz!

Yellow Tail Sashimi, $17.80

You cannot go wrong with fresh sashimi. The yellow tail here passed my stringent taste test as it has a subtle sweetness and almost melts in my mouth. It can be quite costly for 5 slices of fish but it's definitely an eye candy as it is plated delicately on top of craved ice accompanied with seaweed by the side.

Hokkaido Ramen, $15.80

The buttery taste really retained my attention but the noodle is slightly too soft for my liking. Comfort food and nice combination for the chilly night.

Okonomiyaki, $12.80

Pan fried very nicely but I love my okonomiyaki to be serve with more sauce!

Goshoimo Mentaiko Cheese Yaki, $15.80

This dish is very pleasing! They balanced the rich taste with broccoli. Cheesy and not too overpowering to the taste buds.

Kamameshi

The signature dish of Sun with Moon is the Kamameshi, a more delicate cousin of our local claypot rice. The kamameshi is served with a small hourglass on top. When the time is up, you can then lift the lid and start enjoying this dish. A bit gimmicky but cute and delightful nonetheless.

Unagi & Asari Kamameshi, $15.80

I had the unagi and clam kamameshi. The unagi was juicy but the clams were a little too dry and not too sweet. It definitely satisfy my carb cravings and can be quite filling.

I was quite impressed with the overall experience in Sun with Moon and will definitely return again!


501 Orchard Road
#03-15 Wheelock Place

+65 6733 6636

Operating Hours:
Mon-Thu, Sun & PH: 11.30am - 11.00pm;
Fri-Sat & PH Eve: 11.30am - Midnight

Food:
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This article is also publish on The Temasek Review
The Temasek Review is an internet newspaper which aims to provide an independent, balanced and unbiased coverage on socio-political affairs in Singapore.

Sushi day

Had cravings for sushi and decided to home make some.

The ingredients were super fresh and it really made a difference.

From top down, Japanese Cucumber, Crab leg, Unagi Tamago & California Roll

California Roll

Ingredients

2 cups sushi rice
1/4 cup sushi vinegar (Can be purchase in Cold Storage/Carrefour or Giant)
1 japanese cucumber
1 avocado
1/4 cup crab meat
1 pack of fish roe
Japanese mayonnaise
1/2 tsp salt

Directions

1 Cook sushi rice in rice cooker, mix sushi rice vinegar and set aside to cool.

2 Cut avocado and cucumber into strips.

3 Cover a bamboo mat with plastic wrap. Spread sushi rice on top of the plastic wrap.

4. Place avocado, crab, cucumber lengthwise on the rice.

5. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi.

6. Remove the plastic wrap carefully. Roll and coat the sushi on a place of fish roes.

7. Cut the sushi roll into bite-size pieces and serve with mayonnaise.

Zaru Soba Noodles

This is a super easy recipe that works well especially when the weather is hot!

Zaru soba is cold soba noodles (buckwheat noodles), served with dipping soup (mentsuyu) and some toppings.

Ingredients

14 oz. dried soba (buckwheat noodles)
2 cups - 2 1/2 cups mentsuyu (dipping sauce)
(You can buy ready made sauce in NTUC or Cold Storage)
2 eggs
1 tablespoon olive oil/peanut oil
Handful of seaweed

Directions

Boil water in a large pot. Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. Boil soba noodles, following the package instructions. It usually takes a couple minutes to boil soba. If it's necessary, add a little bit of cold water in the pot to prevent overflowing. Drain soba and cool the noodles in cold water. Gently wash noodles with hands and drain well. Divide soba among four serving plates or zaru (draining bamboo baskets). Divide mentsuyu (noodle dipping soup) among four small cups.

Beat together eggs until blended. In a small nonstick frying pan, heat oil until just hot enough to sizzle a drop of water. Pour in egg mixture and fry till both sides are lightly golden brown.

Cut omelet and seaweed into small strips for soba toppings.