Healthy food doesn’t have to look and taste bland, at least not at Wafuken. The name “Wafu” means Japanese style of Western cuisine and “ken” derives from kenko, which means wellness in Japanese. 

Wafuken takes pride in prepping food from scratch as much as they can. Their main cooking method used is sous vide (pronounced su-veed), it translates to the process of cooking in a vacuum-sealing bag, speaking of healthy food with minimum seasoning!

Hop on the bandwagon to a healthy lifestyle in two simple steps – choose your favourite sous vide proteins, followed by the healthy options carbs and sides.

In frame, sous vide Norwegian Salmon Fillet | $10.0 (130g) is lightly seared aburi and sprinkled with konbu (kelp). Paired with Quinoa | $1.5, Wafu Salad | $2.0 and Avocado | $2.0.

I think sous vide is a great way of keeping the nutrients and flavours locked in. Also, it does not dry up the meat.

The Chicken Breast | $4.0 (half breast - 125g) is a good example here, it’s turned out soft, moist and tender. Even the Smoked Duck | $7.0 (half portion - 100g) is juicy and full of flavour. Feeling up for an indulgence? Tomato Pasta | $2.0 it is, with Wakame Cucumber Salad | $2.5 that gives you that spicy kick.

If you want them to pack a punch, then go for their house-made sauces such as Garlic Soy, Ponzu Pink Peppercorn, Black Pepper and Spicy Miso.

Donburi | $4.0 is perfect for a cheat meal, it is served in a bowl of rice with onsen egg, daikon and cucumber pickles. You have a choice of choosing Japanese brown rice or Japanese white rice. I strongly recommend going for the former, even for someone who doesn’t fancy brown rice like me. There’s just something about Furikake Japanese Brown Rice that doesn’t taste like usual brown rice, in a good way.

Complete the donburi with lightly seasoned 100-day grain-fed Oyster Blade Steak | $12 (full steak - 180g) and some Truffle Oil | $2.0. Bam this could be your very own customised donburi.

It may seems pricey to some, but healthy food never comes cheap to me anyways. Furthermore, the proteins were cooked using sous vide, which usually takes more than an hour to cook them. I guess this justify for the price, a good healthy (and filling) meal that is tasty too.

The full menu can be viewed here.

This is Wafuken’s second and newest outlet in OUE Downtown Gallery, with the nearest MRT at Tanjong Pagar. The plus point of the second outlet is that they are open for business on Saturdays, while the first outlet located a street away at Asia Square Tower 2 is closed on weekends.

Address: 6A Shenton Way, OUE Downtown Gallery #02-23, Singapore 068815

Opening Hours:

Monday-Friday: 11:00am - 8:00pm

Saturday: 11:00am - 3:00pm

(Closed on Sunday & Public Holidays)

facebook.com/WafukenSG/

www.wafuken.com/

Japanese Soba Noodles Tsuta flagship restaurant was opened in Sugamo, Tokyo in January 2012, founded and helmed by Chef Onishi Yuki. In 2016, Tsuta became the world's first Michelin-starred ramen eatery, and after making its way to Singapore, Tsuta has opened its second outlet in Tai Seng (if you don’t already know, the first outlet is located in Pacific Plaza). 

As Chef Yuki honours and take efforts to preserve Japanese heritage, his recipe uses only natural ingredients that contains no additives or artificial flavouring. With that said, Tsuta achieves the umami flavour with its very own dashi, a unique blend of chicken, vegetables, clams and other ingredients. Even the noodles are made from four types of whole wheat flour to produce the Chef Yuki’s desired noodles’ a firm bite and smooth texture. The kitchen in Tai Seng is helmed by a Japanese chef who has trained under Chef Yuki. 

Together with the launch of the new outlet, they also unveiled the exclusive dish Miso Soba | from $16.0, where the red miso sauce is blended with various ingredients that balances with hatcho miso (imported from Tokushima Prefecture). Although the broth boast an earthy and buttery flavour, the miso was too strong for my liking.

This robust bowl is complete with pan-fried corn which gives you that extra crunch and smoky flavour, as well as a dollop of hot sauce that rests on the char siu for an extra kick.

Besides Miso Soba, the menu also offers Shoyu Soba | from $15.0 - also available at Pacific Plaza. The accompanying ingredients for shoyu soba comprises of bamboo shoots and a blob of truffle pureed in truffle oil. If you savour the noodles, you will notice that shoyu’s noodles are slightly thinner as compared to Miso’s.

If a bowl of noodle is not enough to fill you up, go for the Niku Meshi | $6 – diced roasted pork on rice. Just imagine the crispy char and smoky flavour in your mouth, even the rice taste good, no kidding! The serving isn’t very big as it is categorised under sides, you may also share it with your fellow foodies. 

Address: 18 Tai Seng, #01-01, 18 Tai Seng Street, Singapore 539775 

Opening Hours: 11:00am – 10:00pm Daily

tsuta.com

facebook.com/Tsutasingapore

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Following the 12th addition to Ramen Keisuke Group is the Teppanyaki Hamburg Nihonbashi Keisuke Bettei, helmed by none other than Chef Keisuke who was previously trained in French culinary techniques as well as Japanese cuisine. The 66-seater restaurant with an open kitchen is located within vicinity from the rest of Keisuke’s restaurants, in Tanjong Pagar MRT station (Exit A). 

A concept solely on teppanyaki grilled hamburg steak ハンバーグ (han-ba-gu) also known as steak haché, using only freshly ground prime US beef patties and serving them on hotplates. The menu is made up of two main dishes – Keisuke Prime Beef Hamburg Set and Triple Cheese Prime Beef Hamburg Set.

On top of that, you can get to choose from four different sauces, Keisuke original sweet and spicy sauce, Demi-glace, Oroshi ponzu (radish with vinegar), and Teriyaki. 

Keisuke Prime Beef Hamburg Set | $18.8++ comprises a 150g of prime US beef shoulder. While the Triple Cheese Prime Beef Hamburg Set | $20.8++ is stuffed with three types of cheese – cheddar, mozzarella and parmesan encased with a 180g of beef patty. All sets comes with an ebi furai (fried shrimp), strips of aburaage (fried beancurd) and tofu with bonito flakes. 

Additional beef patty can be ordered at $10.8++ and $12.8++ respectively.

It’s a pity our Triple Cheese Prime Beef Hamburg doesn’t have that molten core of oozy chesse, but only a tad bit within. Hence, I'll certainly make my way back to try the cheesy hamburg again as I couldn’t come to an conclusion in which was better. So for now, it’s Keisuke Prime Beef Hamburg for me. 

What better way to make it more worthy than with every set ordered, you get to enjoy the salad bar that features 20 items (rotated daily) such as cha soba salad, potato salad, pickled cabbage, to name a few. Also allow yourself to be spoilt for choices with the unlimited flow of eggs cooked to your preference like scrambled, sunny side up, tamagoyaki (rolled omelette) and more.

Lastly, don’t miss out on the new Sakura Cola (in time for the cherry blossom season too) that is currently available exclusively at Teppanyaki Hamburg Nihonbashi Keisuke Bettei, Lobster King, Kani King and Tonkotsu King Four Seasons.

Address: 72 Peck Seah Street, Singapore 079329

Opening Hours:

Lunch: 11:30am - 2:30am

Dinner: 5:30pm - 10:00pm

Telephone: 6908 4348

(Note that the restaurant does not take reservations)

facebook.com/KeisukeTokyoSG/

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Who would have thought that even tendon can have a local twist to it with spicy chilli crab sauce. You can even enjoy the Spicy Chilli Crab Tendon | $14.80 in up to three ways, remember to request for the sauce to be serve separately (if not it will be drenched into the bowl), so you can taste the original tendon or dip into the chilli crab sauce for a different experience. Lastly, you can opt to top up $2 to add in the hot dashi soup, wasabi and rice crisp - just like how it is done in Japan.

The difference between the Signature Tendon | $13.80 and Spicy Chilli Crab Tendon will be the distinctive sauce that takes more than four hours to prepare. It comprises of freshly boiled chicken broth, Japanese soy sauce, mirin and bits of snow crab. Both tendon bowls consist of fried prawns, asparagus, pumpkin, seasonal fish fillet, eggplant and kakiage.

Although I enjoyed this rendition, but it still doesn't beat the spot for my tendon fix as I fancy crispy and flavourful batter for the tempura. For all tendon fanatics, do not miss out the other places - Ginza Tendon Itsuki and Kohaku's Edomae Tendon.

Besides the tendons, Don Meijin also offers other rice bowls such as the 14 layers of marinated sliced pork loin, Mille Feuille Katsu Don | $12.80. I had a piece and it had bits of fats within the slices that makes it oh-so-juicy! The other bowl I savoured was the Pork Shogayaki Don | $12.80, where the pork is complete with spicy ginger (shoga) and soy sauce. The perfect comfort food if you want something less fried.

All rice bowls are served with a bed of Hokkaido’s short grain Japanese rice and boasts a consistent al dente quality. Can't go wrong with Japanese rice for me.

Don Meijin are nested in Ramen Champion Bugis+, you won't miss it as they are conveniently located just beside the entrance. 

Address: Ramen Champion Bugis+, 201 Victoria Street, #04-10, Singapore 188607

Opening Hours:

Mon - Fri: 11:00am - 10:30pm

Sat, Sun, PH: 10:30am - 10:30pm

Telephone: 6238 1011

facebook.com/donmeijin/

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All the way from the Michelin Star flagship outlet, brings you their first outlet outside of Hong Kong, Kam’s Roast Singapore has opened its doors at Pacific Plaza on 19 November 2016! Just a few steps away from Tsuta Ramen, yet another Michelin starred restaurant.

Due to our local’s regulations, their signature roast goose will not be available in Singapore. However the other signatures such as roast duck, suckling pig and ‘toro’ char siu (siew) will be offered. In addition, the legendary wonton noodle that is served in Yung Kee will be exclusively available in Singapore too. Together with supervision from the original roaster of Hong Kong chefs and daily import of ingredients, Kam’s roast is expected to deliver the same quality and standards in Singapore.

A strongly recommended and must try dish is the ‘Toro’ Char Siu (Siew) | $22.80. Each piece of meat is well-balanced with lean meat, fat and burnt bits adding the extra crunch. Also, comes with a melt in your mouth texture with a hint of smoky flavour.

If you prefer something less fatty, go for the Char Siu (Siew) | $14.80, these premium pork belly are made using the secret recipe, a family’s award-winning marinade by Mr Kinsen Kam Kwan Sing, once a second-generation owner of Yung Kee.

The roast isn’t complete without Crispy Roast Pork | $14.80, each piece comes with the cracking skin and is served with mustard, just like in Hong Kong. Other signatures includes Soya Chicken and Roast Duck | Mixed Selection: $11.80, Whole Chicken: $14.80, Whole Duck: $55. The meats are drenched with sauce/gravy which would go really well with rice. Although the duck (right) were done right, I personally prefer the chicken (left) for its softness and tenderness meat.

Roast Suckling Pig | $34.80, Half: $148, Whole: $248 are available for ordering and take-away too.

Mr Hardy Kam chooses to keep this 36-seater stall small as a tribute to his grandfather, Mr Kam Shui Fai, set up of Kam's Roast Goose in 2014, whose business began as a humble entity.

After a heartwarming roasting meal, you can choose to cap off with Kam’s Red Bean Soup | $5.80, made with top-grade red beans and aged orange peel.

Address: Pacific Plaza, 9 Scotts Road, #01-04/05/06/07, Singapore 228210

Opening Hours:

Mon-Fri: 11:00am-10:00pm

Sat, Sun & PHs: 10:00am-10:00pm

Telephone: 68387788

Facebook.com/kamsroast

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The Roast Beef Don | $18.8++ is presented on a plate of piled roasted meat on Japanese rice hidden within, topped with poached egg and drenched with tangy wasabi mayo sauce. Not your usual don I would say. This is definitely for the health enthusiast in you, however it may be too much for one to take hence sharing is recommended. Additionally, Roast Beef Salad | $15.8++ consist of 200 grams of meat and accompanied with a medley of greens and ponzu jelly. Highly recommended to toss it together as the ponzu can be overwhelming when consumed alone. Good news! You can request for more greens to go with it. 

Apart from roast beef, yakiniku meats are also the highlight in NikuNoHi. Using their secret ingredient; east-meets-west marinade to enliven the yakiniku meats. Here’s Japanese Wagyu Kiwami Plate | $142.0++, 4 cuts of 80g each

- Kiwami Karubi (beef ribs)

- Kiwami Loos (beef loin)   

- Kiwami Harami (beef skirt)          

- Special Gyutan (beef tongue)

It’s my first time trying beef tongue, it’s not bad actually! It doesn’t have that gamey taste to it. My favourite of the four has to be Kiwami Harami (beef skirt) and Kiwami Loos (beef loin). If you like something fatty, you may fancy Kiwami Karubi (beef ribs).

Address: Suntec City North Wing Tower 1, 3 Temasek Boulevard, #03-316, Singapore 038983

Operating hours:

Mon - Fri: 11.30am-3:00pm (L.O. 2.30pm), 5.30pm-10.30pm (L.O. 10:00pm)

Sat, Sun & PHs: 11:00am-10.30pm (L.O. 10:00pm)

facebook.com/NikunohiSG

nikunohi.com.sg

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Taking the city by storm, all these Instagram posts gets crowd rushing to see the mystery behind it (I shall not spoil the fun by unravelling the mystery). First off, I got to say I was impressed with the presentation; serving it in dim sum baskets and the suspended noodles over chopsticks.

Hana Restaurant made used of the two trendiest ingredients now, truffle and salted egg yolk in replacement of the usual dipping sauce. The combination for Flying Truffle Somen | $20 and Flying Salted Egg Yolk Udon | $18 were something unique, which does taste better after each mouthful. A friendly reminder, not to pour the sauce over the noodles as it is served in dim sum baskets and they have holes in them.

This 4 x 3 Grid Boxes | $38 is quite an eye-opener for me to have sushi serves in plastic boxes. It is served in Omakase style, which means the chef gets to decide the selection of dishes. It is available in 3 x 3 grid too. The other statement piece is the Sushi Drawers with Chef's Special Maki | $23, the maki consist of unagi and tempura prawn. Note that Chef's Special Maki is not reflected on the menu on this item but it can be made to order. These are great for sharing!

The meal was ended on a sweet note with Matcha-misu | $15. A non-alcoholic version of tiramisu in matcha flavour. This is really worth praising, however it comes with a hefty price tag too.

Dining at Hana takes on a nostalgic yet refreshing atmosphere, with semi-modern interior. If you are looking for authentic Japanese food, this may not be for you as Hana Restaurant focuses on their creativity in bringing out the Asian fusion in Japanese food. 

Are you ready to take on a 45 days (17 Aug to 30 Sept 2016) of pasta challenge with me? Featuring the new creations unveiled such as

1. Ocean Arrabbiata | $16.80 – a tomato based pasta with a potpourri of seafood.

2. Miam Miam Spaghetti | $16.80 - existing all-time favourite

3. Mentaiko King Crab Pasta | $19.80 - Alaskan king crab on a bed of squid ink aglio olio and topped with mentaiko.

4. Lobster Bisque Sauce | $20.80 – three crayfish portions with tangy lobster bisque sauce.