I was thwarted yet again by the long queue outside the tonkotsu ramen place at Parco Marina Bay and opted to give Saboten a go instead. This chain from Shinjuku seems like a slighter more upmarket version of Tonkichi. Bizarrely enough, its name means “cactus” and it was chosen to represent vitality of all things. Go figure.
Anyhow, the free flow of finely shredded cabbage and yummy salad dressing made me very happy from the beginning. The cabbage was fresh and the two dressings so yummy I couldn’t quite decide which was better. The black stuff was soy, vinegar and yuzu dressing and the creamy brown one a sesame-based one. I ended up mixing the two so the salty soy-yuzu one was ameliorated by the creamy sesame. What a promising start!
I went for the curry loin. The loin came with an immense amount of rice and curry sauce. Just too bad that the curry sauce was very authentically Japanese because it was a bit too sweet for my taste. Thankfully, DC was there to save the day and he appreciatively slurped up quite a bit of it on my behalf. Now the loin was very tasty, made from fresh pork and fried to perfection. I liked how the fried panko crumb bits had some heft to it, matching the pork nicely. This is not a dish for dieters as the loin was rimmed with a fairly substantial layer of fat. It gave the meat an interesting gradation from meltingly tender near the fat to substantial and almost tough towards the outer part. All good in my book!
DC had the oyako don and he liked it. In his words, it was sticky and sweet. The meat was tender and flavourful, just too bad that the panko crumbs were a bit soft by the time it got to him. Special mention has to be made at this point for the pickles. While they don’t come free flow, the freshness and quality really shone through. I finished them in a flash and was dismayed when the waiter apologetically told us that they had to charge for extra if we wanted more. Oh well.
At least there was dessert to compensate: green tea ice cream in nicely chilled bowls. Not bad, though we were there for the tonkatsu, not the ice cream!
#P3-01 Parco Marina Bay, Millenia Walk
Tel: 6333 3432
One more in the Japanese series before we head on to another theme. We brought DC’s grandmother to Bentendo because she loves mentaiko. Out of the other mediocre pastas we had, the mentaiko one with ika and shiso was pretty outstanding. I liked how the salty richness of the mentaiko played out against the bracing greenness of the shisho and the soft yield of the raw squid. The seaweed topping added another briny dimension to it. Here’s where every ingredient, including the garnish, worked well to make a creative and very delicious whole.
The rest of the pastas didn’t fare so well. DC’s uni pasta was too creamy and the uni wasn’t fresh. DC’s grandma loved her mentaiko cream pasta but I found it too rich. We also had a sashimi salad starter that was quite good. The iceberg lettuce was crisp and fresh and the salmon, tuna and tako bits were fairly fresh. Topped by wafu dressing, it was a decent start to the meal. Next time I go, I’ll have the salad and mentaiko shiso pasta, and I’ll check out the Japanese pizzas.
1 Kim Seng Promenade
#03-32/33 Great World City
Tel: 6235 5606
Some nights I crave something very strong-tasting and assertive, food for non-date nights and when you really don’t care how many vampires or other nasties you scare away with your repellent breath. On nights like these, I cook something starting off rather innocuous: pasta with grilled courgettes and mozzarella. Things go up a notch with the addition of sharp rocket, but we’re hardly anywhere near the pongy breath zone. Slip in mustard to dress the pasta and the arrow of the pong-o-meter barely registers a tick upwards. Now add in the garlic and copious amounts of anchovies and we’re talking (with hand firmly over mouth)! Try it at your own risk, remembering that you have to like the ingredients before using them (silly!) and that you can always dial down the intensity by either using less of the ingredient or in the case of garlic, sauteeing it gently in olive oil before throwing it into the dressing. Are you game?
½ courgette, sliced into thick diagonals
2 anchovy fillets
2 cloves garlic, chopped
3 tsps prepared mustard
1 tsp balsamic vinegar
2 tbsp peppery extra virgin olive oil
1 generous handful rocket leaves
¼ ball of mozzarella, torn into rough strips
Heat a grill pan over the stove and grill the courgette slices on both sides till you get black bars on each side. Set aside and wrap in a piece of aluminium foil to keep warm.
Cook the linguine till al dente in unsalted water.
Get on with making the pasta dressing. In a mortar and pestle, grind the anchovy fillets and garlic to a paste, then stir in the mustard and combine well. Add a touch of balsamic vinegar, then a couple of good glugs of good olive oil. Taste and adjust the seasoning either with more mustard or more vinegar.
By now your pasta should be about done. Drain and toss in the dressing till well coated.
Assemble your dish. First the rocket leaves, then quickly flip over the noodles so that the rocket wilts slightly in the heat. Then the grilled courgette on top, followed by torn bits of mozzarella. Finish with a sprinkle of olive oil and the leftover dressing. (Go easy with the dressing, it’s very very salty). Devour.