Skip to main content
logo
Food Advertising by

Ichiban boshi, Singapore



We were in Singapore the last weekend for a short visit and had dinner @ this Japanese restaurant ...... 'Ichiban boshi', which was within walking distance from the hotel where we were staying.  I was rather impressed with the service as the young waitresses and waiters who served us were very polite and patient with our orders! 
We were lucky that we left Singapore on Tuesday otherwise we would be stranded when the floods inundated certain parts of the city state!



Kaisen Salad - Salmon sashimi, tuna sashimi and assorted veggie with Japanese dressing.  Both the salmon and tuna were very fresh and the dip was good too ~ S$9.90






Ichiban Gozen - Salmon sashimi, assorted tempura, BBQ set, salmon teriyaki, unagi, chawanmushi, appetizer, rice, miso soup and fruit ~ S$23.50.  This was more than enough for the three of us.



Chawanmushi  which came with the Ichiban Gozen - soft, smooth and tasty.




Kitsune Udon - Udon with bean curd and fish slice ~ S$8.90.  We should have ordered half a portion as we were quite full after tucking in the Ichiban Gozen .



Wagyu Shigureni - Wagyu beef with teriyaki sauce, assorted veggie and shitake mushrooms ~ S$13.90.
I didn't try this as I don't take beef but my other half and daughter gave their thumbs up.  They said the beef was tender and simply delicious.






Qyoza - Hot plate Japanese dumpling ~ S$5.90.  I always like to order this whenever I have Japanese food and this was good, a bit different from those I've tasted so far, especially the crispy skin.



The finale - Tempura ice cream.  Something like the fried  ice cream.  I didn't quite like this dessert as it was very sweet especially the strawberry sauce, think would be much better minus the sweet sauce.
The total bill came to S$83.45 plus tax for the three of us.  Value for money?  Dollar for dollar, I think it is.

Ichiban boshi
238 Thomson Road
#02-13/14 Novena Square
Singapore 307683
Tel: 02-62557767

Comments

  1. A real Japanese treat! The tempura ice cream looks scrumptious.

    ReplyDelete
  2. Oh you went to S'pore! My parents were there last week too and just came back yesterday. Yeah, I think the price of the Japanese food is quite reasonable! S'pore high tea is quite cheap too! =o) Hope you're ahving a nice weekend.
    Chers, kristy

    ReplyDelete
  3. I think that is a large amount of food for the money, good value! Everything looks so good. I can't believe that you had room for dessert!

    ReplyDelete
  4. This meal sounds amazing! I would love a taste of the wagyu beef and the tempura ice cream!

    ReplyDelete
  5. Glad you had a wonderful time in Singapore and had those scrumptious japanese food. I love salmon hahaha so drooling over yours now :p

    ReplyDelete
  6. Angie
    Yes the tempura ice cream was rather unusual but a bit too sweet.

    Kristy
    Didn't have time for high tea. Would keep that in mind when I pop over next.

    Lyndsey
    Yes, we dragged our feet to the escalator!

    5 Star Foodie
    Seems the wagyu beef was great.

    Elin
    We browsed through the supermarkets, salmon is not cheap there too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.