About Restau­rant Hoshi­gaoka

Food and Travel (Singapore) - - Japan Special -

Helmed by chef Christo­pher Teng and guided by Iron Man chef He­man Tan, Restau­rant Hoshi­gaoka was first opened in Sin­ga­pore at the Apollo Ho­tel in 1972. Ini­tially named Hoshi­gaoka Saryo, the restau­rant, which orig­i­nated from Ja­pan, used to be all about tra­di­tional Ja­panese cook­ing.

But to ap­peal to a broader mar­ket, Hoshi­gaoka Saryo was re­named Restau­rant Hoshi­gaoka in 1986, and af­ter its ac­qui­si­tion by JP Pep­per­dine – owner of well-known F&B brands Jack’s Place and Eatzi Gourmet, the long­stand­ing es­tab­lish­ment was re­branded as a fam­ily-friendly Ja­panese restau­rant that is ideal for din­ers of all ages.

More than just an up­date to the well-loved brand, the re­design is for­mu­lated in line with the tra­di­tions and val­ues of the restau­rant’s orig­i­nal founder, Ki­taoji Rosan­jin.

The restau­rant re­cently un­veiled a new menu fea­tur­ing a slew of mod­ern and cre­ative dishes, such as the Aburi Mentai Ho­tate (S$10.80) fea­tur­ing thinly sliced Hokkaido scal­lop torched with mentai may­on­naise, and served with fly­ing fish roe and spring onion; and Pi­tan Tofu (S$7.80) com­pris­ing a slab of chilled served with home­made cen­tury egg sauce, topped with fly­ing fish roe and spring onion, which is an in­ter­est­ing twist to the usual chilled tofu dish. Other high­lights from the new ad­di­tions in­clude the Aburi Crack­ling Salmon Roll (S$18.80) con­sist­ing of fried salmon skin, av­o­cado and cu­cum­ber, wrapped with salmon and torched with mentai may­on­naise. #01-04, Safra Toa Payoh, 293 Lorong 6 Toa Payoh. Tel: 65/6258-9050 www.hoshi­gaoka.com.sg

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.