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Not the best, but still very good sushi counter. Fish is very fresh. Service is not very pro active; they do not replenish our ginger. Overpriced, but not outrageously so.

Not the best, but still very good sushi counter. Fish is very fresh. Service is not very pro active; they do not replenish our ginger. Overpriced, but not outrageously so.

Not the best, but still very good sushi counter. Fish is very fresh. Service is not very pro active; they do not replenish our ginger. Overpriced, but not outrageously so.

[TANJONG PAGAR, SINGAPORE] Ok I think @rappu.sg isn't new to most people who love their handrolls, but they have recently introduced the lunch don menu! We won a giveaway to try their new lunch menu, and we were given Mt. Zermatt 🍚 ($65) which was a sharing portion between 2 pax.

There were loads of ingredients, from fresh chopped up tuna, scallop, salmon mix, to unagi and duck tsukune or meatballs. Hidden beneath the ingredients were flavoured rice and some really addictive lotus chips. Felt like the duck meatballs were a tad dry, but the unagi and sashimi mix were delicious. The truffle grilled edamame was a plus point as it was hella addictive too!

We were also given the seasonal handroll, which was their Chu-toro ($24), definitely pricey, but it comes with large slabs of chutoro and uni which were HEAVENLY. Definitely one of the better uni quality I've had.

Lunch dons are definitely a good option given their quality of fresh seafood, but I would like to try their handroll course one day 😋

Tender, flavoursome freshwater eel char-grilled to a delicate crisp and glazed with sansho kabayaki, offering a balance of smoky depth. The nori strips complement the eel beautifully, adding a slight textural contrast 》$32.80

A bold, indulgent creation featuring crispy prawn, spicy lobster and cheddar cheese, all fired up with peri-peri spice and topped with a satisfying layer of tempura crunch 》$15.80

A second-generation favourite featuring fresh, diced sashimi coated in a savoury roasted soy marinade. The balance of fish to rice was spot on, while the ikura delivered little bursts of umami that took each bite to the next level 》$19.80

Sweet Venus clams flambéed in aromatic roasted garlic, rice wine and fiery chilli padi — where garlicky richness and a bold hit of alcohol take center stage, deepened by the slow-building heat of the chilli. A definite must-order whenever I’m at Omoté 》19.80

Chargrilled A5 Japanese wagyu striploin to medium rare with wafu dressing 》$48.80 (120g)

Got Defeated by @endining_sg Extensive All-You-Can-Eat Japanese Buffet!

This buffet offers an impressive selection, including shabu shabu and rare Okinawan specials that you won’t find at other Japanese buffets in Singapore.

When I saw that Okinawan cuisine was included, I was excited, as I missed Okinawan food from Japan. However, my expectations led to a slight disappointment. The sea grapes lost their natural brininess, freshness, and signature popping effect. They had been washed down so much that they became tasteless, with a lumpy texture. The Okinawan seaweed had a sharp tang but lacked sweetness. That being said, their Rafute (Braised Pork Belly) and Beef Carpaccio were solid choices.

The buffet also served fresh Japan Murotsu Bay oysters (max 6 pcs/pax, with 1 pc/order), which were large and plump. Unfortunately, I found that the distinct sweet-brininess was minimal. Scallop Mentaiko Yaki (1 pc/order) was oishii. For beef, I recommend getting the Beef Steak instead of the Wafu Saikoro, as it delivers a juicier, fattier texture with a rich wafu sauce flavour, especially when cooked to medium rare. Their sashimi and sushi were pretty mid tbh, but I appreciated the bite-sized cuts and well-pressed sushi rice.

The rest of the offerings were quite standard, so there wasn’t much to comment on. We wanted to try the shabu shabu, but we had hit food coma. Oh well... Instead, we moved on to dessert, which featured either Matcha or Vanilla Häagen-Dazs ice cream to end off the meal.
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Ala Carte Buffet
Available:
Mon–Fri: 6 PM onwards
Sat: 11 AM–3 PM & 5:30 PM onwards

T&C:
- 90 mins dining period
- Min. 2 pax to order

Price:
Adult - $65++
Child - $28++

Music Credit: Buffet Blues by mehmehfoodventure
Music Generated by SunoAI
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🚩En Dining, 168 Robinson Rd, 01-10, Singapore 068912
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #foodinsing #sgeats #oishii #美味しい #buffet #freeflow #japanesebuffet #sashimi #sushi #murotsubayoyster #EnDining #allyoucaneat #okinawan #beefsteak #desserts

Allora Ristorante & Bar at Crowne Plaza Changi Airport has unveiled a delightful new Afternoon Tea experience, available every Saturday and Sunday from 12pm to 5pm. Priced at S$68++ for two, this offering presents a harmonious blend of local Singaporean flavors and classic Italian finesse.

Savoury Bites
The menu features an array of inventive savouries, including Laksa Prawn Mousse Crostini and Chicken Rice Arancini with Pickled Cucumber and Chilli Jam, offering a nod to beloved local dishes. Other highlights are the Beetroot Cured Salmon with Watercress and Caviar on Blinis, Pizza Taco with Burrata and Coriander Pesto, Truffle Honey Ricotta Focaccia, Chilli Crab Quiche, and Tomato Focaccia.

Sweet Treats
For those with a sweet tooth, the selection includes Milo-misu, Mango Sago Panna Cotta, Gula Melaka Cannolo with Desiccated Coconut, Cheesecake with Rose Bandung Cream, and Lemon and Calamansi Lime Meringue Tart.

Scones & Cream
Classic and Blueberry Scones are served with Clotted Cream and Raspberry Jam, accompanied by a choice of coffee or tea per person.

The warm and inviting ambiance, attentive service and Allora’s commitment to quality and creativity makes this Afternoon Tea a memorable experience for both locals and travelers alike.

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert