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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …