Wen's Delight: Manpuku Japanese Gourmet Town

Apr 21, 2009

Manpuku Japanese Gourmet Town

After reading Camemberu write up on Manpuku, we went on Sunday to try it out. We knew that it will be very crowded so we were there for very early dinner. Though it was late afternoon, we still need to q for awhile to get in.

Here's what we had:

From the "Kai" Sushi shop, we had Sake and Unagi sushi (S$17.00) & Grill Tai Fish Head (S$8.00). The sushi was nothing special though but was fresh especially the salmon belly was good. The fish head was a bit over grilled and bland. I still prefer yellow tail fish head.

Sho-yu Cha-Shu Ramen (S$10.80) from AOBA Hokkaido Asahikawa Ramen, my aunt like these, the soup base was full of flavour but a bit too salty for me.

Toku Toku handmade udon - Seafood Nabeyaki Kimchi Udon (S$12.80). This was good and the udon was very springy. Will like to try again the next visit.

Moonlight Special Okos (S$12.80) from Botejyu Osaka Okonomiyaki. One of the rather popular stall there and waited for awhile to get this. I liked this but can't take too much better to share as it was quite a big piece.

Some of the items from Sesson Japanese Grill - Scallop (S$1.80/stick), Saba Shioyaki (S$8.80) & Unagi Musubi (S$2.50/ea).

Singapore's first - Fruit Paradise. There's a total of 10 different types of tarts to choose from, decorated with fresh fruit that are selected and handpicked carefully by experienced Japanese Pastry chefs. All are must try so my first was Mango Tart (S$6.80). This was simply paradise! The pastry was so thin and crispy but yet it was so crispy & buttery. The whole combination of sponge cake, fresh cream and I think there's custard cream too are just so yummy. Thumb up for this.

Another type of dessert from Kyoto Sabo - Fruit Parfait (S$5.80). This was so so only. Nothing special.

Overall was a pleasant dinning experience will definitely go back for the tarts, udon and the other 3 stalls that I haven't tried. And, I hope that they will maintain the quality & food standard after all the Japanese Chefs go off as they are now stationed in S'pore for a month to train the local chefs.