Ip­poh Tem­pura

T. Dining by Singapore Tatler - - Japanese -

Lo­cated at Como Dempsey, Ip­poh Tem­pura’s in­ti­mate in­te­ri­ors set a re­lax­ing at­mos­phere that serves as a back­drop to tuck into Osaka-style tem­pura. This style is very par­tic­u­lar that it uses cot­ton­seed oil in­stead of sesame oil; in Sin­ga­pore, the chefs only use soft wa­ter from Hokkaido in the bat­ter to bring out the tem­pura’s light tex­ture. Al­most 100 per cent of the seafood and 90 per cent of the veg­eta­bles are from Ja­pan, and many are sea­sonal items. The sea urchin tem­pura with caviar is es­sen­tially sea­weed wrapped with a crisp bat­ter, and topped with pre­mium uni and Kristal caviar. An­other mouth-wa­ter­ing treat, the live shrimp with shiso leaf is deep-fried just right and the aro­matic shiso leaf en­hances its sweet­ness. Din­ers can also in­dulge in var­i­ous types of al­co­hol, in­clud­ing sake, wine, umeshu, whisky and shochu. Need help choos­ing? The staff can rec­om­mend tip­ples based on your pref­er­ences.


The restau­rant serves a great va­ri­ety of sakes. If you’re hav­ing trouble pick­ing one, or­der the Sake Som­me­lier Tast­ing Set, which of­fers three dif­fer­ent types.


1. Live shrimp with shiso leaf 2. Shrimp toast

3. Sea urchin tem­pura with caviar

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