One of my colleagues mentioned this place many times before and since he had the car we head this way for lunch today.
Following my colleague’s recommendation I ordered the ‘Gyu Udon‘ (beef). This was a huge portion but well trained as I am I still finished it up in no time. The soup was your typical udon broth but infused entirely with beefy flavor. It wasn’t cleared so there were clouds of protein and meat fibre floating on the surface but that added extra aroma and so was no show stopper. The noodles were plenty but just cooked a minute too long so I missed the usual udon chewiness. The beef was super lean and tasted great and beefy just the texture was quiet soft, like tenderized.
I’m pretty glad we finally made it out here, another satisfying lunch option found.
For the full review and pictures please check out the article on my blog: http://getmygrubon.wordpress.com/2013/04/03/megumi-sunset-way-singapore/
The Chawanmushi came as part of the Complete Side ($6.00), which include Shiro Gohan (white rice) and miso soup. I have always been a fan of Chawanmushis and have become a bit of a connoisseur of it! This great tasting treat was silky smooth which slid down your throat once it was inside your mouth.
The Unagi Yanagawa Nabe ($11.80), was heavily flavoured with thick gooey teriyaki sauce. A great dish to go with your white rice.
Bacon Hotate Teriyaki ($10.80), was something I found quite unique. Hotate which means scallop in Japanese was quite the perfect mix with bacon. However, this probably was not the most value for money dish because E and I were busy removing the leek which we detested!
Ebi Tempura ($15.00) was deep-fried to perfection. It was crispy on the outside and the prawn was really crunchy and fresh.
A Japanese meal can never be complete without sashimi. Though it was not sliced cleanly, Salmon Belly Sashimi($12.00) still topped the lot.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned
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