HEAD OVER EELS

SAT­ISFY YOUR CRAV­INGS FOR THE LAT­EST FOOD TREND IN TOWN.

Shape (Singapore) - - Contents -

Sat­isfy your crav­ings for the lat­est food trend in town.

Thanks to the in­creas­ing num­ber of unagi speciality restau­rants in Sin­ga­pore, there’s no need to fly to Ja­pan for a com­fort­ing bowl of smoky char-grilled eel on per­fect pearls of rice.

UYA UNAGI RESTAURANT

Con­ve­niently lo­cated in Whee­lock Place at Or­chard Road, Uya Unagi Restaurant gets its eel sup­ply from a whole­saler in Nagoya and is headed by a chef with ex­pe­ri­ence work­ing at the city’s top unagi restau­rants. The tare (bast­ing sauce) here is less sweet com­pared to its com­peti­tors – great for those who pre­fer a milder taste.

Def­i­nitely share the Hit­sum­abushi ($35++ for medium, $48++ for large). For an even more nu­tri­tious meal, go for the Healthy Unagi Rice Bowl ($29), which comes with sous vide egg, natto and okra.

UNAGIYA ICHINOJI

This out­let at Robertson Quay was opened by one of the old­est and most fa­mous unagi restau­rants in Tokyo, Miya­gawa Hon­ten. The se­cret be­hind the suc­cess of this 125-yearold unagi spe­cial­ist? Ex­cel­lent grilling tech­niques and its spe­cial sauce, whose recipe has been passed down for four gen­er­a­tions, so you can ex­pect noth­ing less for its first over­seas out­let.

Other than the sig­na­ture Hit­sum­abushi (from $19.80), Unagiya Ichinoji of­fers two spe­cial ver­sions of unagi don – Seiro Mushi ($19.80) with crepe-like kin­shi tam­ago, and Ma­mushi Don­buri ($18.80) for men­taiko lovers. They ac­cept reser­va­tions on week­days, so call ahead to avoid dis­ap­point­ment.

MAN MAN JA­PANESE UNAGI RESTAURANT

When it comes to unagi rice bowls, Man Man in Keong Saik res­onates with most of us since it was the first unagi speciality restaurant to open in Sin­ga­pore. Here, live eels are flown in from Aichi Pre­fec­ture and grilled over a char­coal pit in their glass-fronted kitchen be­fore they are served to you cov­ered in their se­cret sauce.

You won’t be dis­ap­pointed by the Hit­sum­abushi ($26.80+), which is tra­di­tion­ally con­sumed in three steps – first with rice, then spices, and fi­nally pour­ing in the dashi. Trust the Miche­lin Bib Gour­mand win. Un­for­tu­nately, they don’t take reser­va­tions, so if you dread queu­ing in the hot sun, head over to their sec­ond out­let at Duo Gal­le­ria in Bugis.

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