The siphon coffee-maker occupies pride of place at Kohii, and produces a cup which is delicate and clean, with hints of mild acidity and sweetness. For more coffee joint reviews, read here http://www.hungrygowhere.com/gallery/in-singapore-coffees-from-around-the-world--*gid-360e0400/photos/#fceb0600
Tried their signature item, mixed mushroom soup. Initially felt the price is in the high side ($10.50) but was impressed by their serving and 5 type of mushrooms inside the soup.
The coffee is strong (UCC Extra Gold) which wake my day.
Kind of interesting to see them also sell various type of Japanese Boutique Beers.
Raffles place executives will be pleased to know of the new Japanese inspired café – Kohii @ One Shenton. If you are looking to break away from your mundane lunches, Kohii serves up Japanese inspired salads and sandwiches at affordable prices.
Knowing Singapore’s blistering heat, the absence of an indoor-seating option can be quite a deterrent. Nevertheless, with Kohii’s selection of ingredients imported from Japan, the café is a great place for a quick meal. Food imports aside, Kohii is also orientated by novel Japanese cultures such as a “Rainy Day Promotion” where diners get a free cup of coffee.
The Mixed mushrooms soup ($9.80) is one of the best dishes to be served there. I have been to several restaurants where they have claimed their soup is made “in-house”; obviously they were not aware that consumers were allowed to purchase from Fassler (food factory outlet) too.
The soup is very different from your traditional mushroom soup. Then again, most of the mushroom soup that you have been getting would most probably be processed. The soup is very light, as there is no cream. And for $9.80, the restaurant is certainly generous with its servings of mushrooms. The soup has a slight hint of Sake, which exlplains why it is not listed as vegetarian.
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For a deliciously fruity and thirst quenching beverage, Mango Momo is one of Kohii’s signature smoothies; it is a healthy marriage of mango and peaches with absolutely no sugar added, blended into a rich, icy concoction.
Banana Coco Maltese Frappe (Left). Apple and Cinnamon (right)
For something less rich, the refreshing and delightful palate cleansing Apple and Cinnamon smoothie makes the mark; it is the perfect beverage to beat the perennial heat!
Assorted Seafood Salad $10.50
Salads come with a choice of one salad dressing with 3 to choose from: Soy Vinegrette, Goma and Miso. These 3 homemade dressings will complement the light and fresh mix of greens, creating unique tastes to suit different palettes.
Personally, Goma gets my vote. It is a slightly creamy dressing with rich sesame flavour, sufficiently thick, providing a nice coating on the greens without gliding off. The Misodressing fares well too –it is a light and flavourful dressing; its mellow, savoury and sweet flavours are sure to perk up your salad. The Soy Vinegrette is passable; for those who like their dressings in a liquid state, this is an option.
Pumpkin Soup ($7.50)
I realised I didn’t manage to snap a photo of the Pumpkin Soup, but how is that even possible, when we ordered a second serving because it was so delicious! Their pumpkin soup is made daily, composing of purely fresh pumpkin puree, with no cream added. It is less rich than the usual western rendition of pumpkin soup, with homely flavours and a smooth comforting consistency that will leave you wanting more.
Tuna and Apple Sandwich with whole-meal bread ($7.80)
TheTuna and Apple Sandwich with whole-meal bread costs $5.90 in the Breakfast Set, and comes with coffee or tea. I didn’t enjoy the large chunks of apples; they aren’t exactly bite-sized and they create a mess, falling off the sandwich with each bite. The tuna didn’t impress either; it is dry and in dire needs of a dressing. However, I appreciate the refreshing pairing of apple and tuna; they could probably slice up the apples and spruce it up with some dressing for a more palatable sandwich. Despite the lack of devouring pleasures, this sandwich will appeal highly to the health conscious consumers.
Potato and Bacon with Oatmeal bread ($8.50)
The Potato and Bacon sandwich is delicious, although the boxy chunks of potatoes pose a hassle to consume if you were intending eat it like a burger. I ended up eating each ingredient separately to avoid the mess, cutting them up with the knife and fork provided. Chunks of food falling off your sandwich are the very last things you want on your office suit.
Teriyaki Chicken Breast with Oatmeal bread ($9.50)
I like how the breads are toasted prior to serving; you will find a warm, crisp bun with a fluffy interior that is neither dense nor too dry.
Chicken b****** are used at Kohii for its leanness, the Terriyaki Chicken Breast is a tad tough for my liking but the teriyaki sauce did help to moisten up the protein.
Pesto Chicken ($8.50)
Of the three chicken sandwiches I’ve tried, the Pesto Chicken is a personal favourite. Cut in manageable strips, the chicken is coated with a delicious Italian sauce that is creamy and zingy, with a touch of herbs.
For photos, please visit Rubbish Eat Rubbish Grow.
Kohii means “coffee” in Japanese and while it serves coffee, the main attraction is the food. Most of the drinks and food ingredients are imported from Japan, including the UCC coffee, Satori beer, rice, etc. Outdoor sitting only.
We tasted three smoothies, MangoMomo (mango and peach, $6.30), Ichigo Nana(strawberry and Banana nanana nanana nanana, $6.30), and Ringo Cinnamon (apple and you-guess-what, $6.30). Made of pure fruit puree (not syrup!), ice, and a choice of milk (soy, skim or normal), there is a balance in the smoothies. For instance, in a smoothie with two ingredients, the ingredients compliment each other, neither overpowering the other. However, they were rather light for my taste. I like my smoothie fat, thick and heavy.
The soups in general are pretty awesome. There is no cream, so they are light, tasty till the last drop. They also come with this amazingly soft and crispy bread.
The mixed mushroom soup ($9.80) is one of a kind, MUST ORDER. Although it is mixed mushrooms, the taste that comes on strongest is the light buna-shimeji mushroom, a long stalk mushroom with a bell cover. The mushrooms are sauteed first and boiled in their own secret stock, which gives the soup its thickness. There is no starch added. When served, the cook drops a dollop of sake to cover the muskiness of fungi. (The PR told us some expats want a lot of sake in their soups. How to go back to work??) The gluey texture contrasts excellently with the light taste of mushrooms. I was amazed by how much I liked it.
The pumpkin soup ($7.50) is prepared daily from scratch, from the pumpkin itself. Because there is no cream, it is light and refreshing but it is not for everyone. I appreciate the delicious taste but there is a sandy, fibrous texture like how watermelon juice is sometimes “sandy.”
I always claim, “Salad only what..how nice can it be?” As I ate the Assorted Seafood Salad ($10.50), with a smorgasbord of ingredients such as prawns, scallops(!!!), octopus, crab meat, tomatoes, onions, shredded cucumber, garden greens, seaweed and pickled daikon radish, I ate my words too. The salad just burst in my mouth in sweet juices of the seafood. You know, how in anime, when a character eats something amazing, there is lightening in the background. This was how I felt.
There are three dressings you can choose: soy vinegrette (not a typo here, maybe it’s the Japanese way of spelling), miso and goma (roasted sesame). Supermodels always pick vinaigrette because it’s healthy but go for goma, a very creamy dressing, almost like thousand island. Even the hot boys of six-and-seven, my food tasting partners, whom I thought would go for healthy vinaigrette, were unable to resist the temptation of the goma.
Like many things in the cafe, you can customize the sandwich with a choice of plain,oatmeal or wholemeal buns. The buns are crispy and soft, so go for the oatmeal (for fibre) or wholemeal (keeps you full longer). The sandwiches come with mayonnaise, butter lettuce, sliced tomatoes and cucumbers.
Sampling the mushroom sandwich (vegetarian, $10.50), Curry Chicken (pictured below, $9.50) and tuna with apple (pictured above, $9.50), the tuna is well-done because the mayonnaise isn’t too heavy or wet or too little that the tuna becomes flakey. Again, the Japanese touch of delicacy and balance. The accompanying green apple isn’t too acidic or sour, giving the sandwich a refreshing crunch. On the whole, the sandwiches are lightly flavored and I’d like curry chicken to be heavier and the mushroom to have a stronger taste because bread does tone down flavors. But still, this is a Japanese cafe, and it is the philosophy to be light–that I can understand.
On the whole, this cafe is very, very, very awesome because:
1. it resolutely stands by its Japanese philosophy: the imported ingredients, the touch of lightness, and how it adheres to Japanese holidays and festivals. For example, it has aRainy Day Promotion, a popular promotion in Japan, in which you get free coffee or tea for any purchase on rainy days. The PR told us in confidence that the cafe may bring in Japanese coming-of-age debutantes’ cotillion ball promotion. How is the cafe going to do that? Stay tune.
2. Reasonably priced Cuisine: this is a light, guilt-free, healthy lunch that will not leave you lethargic in the office. Vegetarian options are available. I came here with the thought that it’s “just another cafe.” But the salad and the soups were astoundingly good, and the sincerity of the cafe came through in its careful preparation of the food. What I particularly like is how Japan reverse-colonized the Western food. The West colonized the world through military might in the 19th- and 20th-century and through culture (Hollywood) now. But here, we have an example of Japan incorporating the Western food into its culture, making the food uniquely Japanese. Japan strikes back. It’s like American Idol, taking someone else’s song and owning it, making it your own. Is it a wonder why Japan is a small country but has such cultural power? There is also complimentary free flow barley brown rice tea (almost unsweetened) that is very refreshing on a hot day. Joanne Peh, you can come here.
3. Openness, willingness to take feedback and change. For instance, Melicacy feedback-ed that the chicken (breast) in the Japanese Curry Rice (using Japanese rice and imported Japanese curry) was tough during her food tasting. In our food tasting, the chicken became tender. A reader commented on SG Food on Foot‘s site that the coffee tasted like airplane coffee so Kohii stopped using UCC Masterpiece and changed it toUCC Ultra, a lighter flavor that is more suitable to Singaporeans’ tastebuds. To be able to accept constructive criticism and improve is a very admirable trait.