Love quality Japanese food? What can you eat in the bustling area of Suntec City? Loves eating udon instead of the normal “horfun”or “meepok”? Head down to Udon Kamon and Tsuruhashi Fugetsu nestled in Eat At Seven, Suntec City.
Udon Kamon’s calling card is sanuki udon, and it offers the widest range of udon broths in Singapore, including shoyu-based dashing, tonkotsu, house speciality Japanese spicy magma and tom yum.
Not only that Tsuruhashi Fugetsu, Osaka’s Number 1 and largest okonomiyaki restaurant chain, with over 100 outlets globally offers lunch special for working adults nearby to satisfy their cravings.
From now till end of the year, indulge in their latest menu. Udon Kamon has put an interesting hawker-food spin on Japanese udon.
Dark Sauce Dry Udon
For those that loves ban mee/mian, you will definitely enjoy this! The Dark Sauce Dry Udon ($10.80++) takes inspiration from Kuala Lumpur’s beloved chili ban mee. It features the restaurant’s signature sanuki udon accompanied with minced pork, crispy anchovies, vegetables and half an ajitsuke tamale. Pulling all the ingredients together is the homemade special spicy dark sauce receipe, which packs just the right amount of fieriness and a sweet lift.
Ipoh Style Chicken Udon
A taste of Ipoh with Japan. The Ipoh Style Chicken Udon ($10.80++) reminiscent of Ipoh-style hor fun, a dish highly popular amongst locals. The restaurant marries its sanuki udon with mushroom, vegetables and bean sprouts in its rendition. The tender and juicy chicken thigh meat is steamed first with ginger and Japanese leek, both of which contribute a delicate fragrance, and then fizzled with light soy sauce and black sesame oil. The ingredients and drenched with a homemade, soy-based gravy that has a thicker consistency than its counterparts.
Truffle Beef Ying Yang Udon
Ying Yang is a mixture of western and eastern style. Truffle Beef Ying Yang Udon ($15.80++) showcases sanuki udon in two different style, boiled and fried which is new and slices of beef tenderloin stir-fried to perfection. The ingredients are tossed with a marriage of sauces and ingredients, including XO sauce, truffle, bean paste and chili, for an awesome umami flavour.
All these are enough to let me enjoy hawker food with a twist of Japanese taste.
Tsuruhashi Fugetsu is set to bring authentic okonomiyaki at affordable prices with their lunch specials.
Yakisoba (fried egg noodles) Lunch Specials
Yakisoba(fried egg noodles) Lunch Specials at $16.80++, which are available from Mondays to Fridays, 11:30am to 2:30pm (excluding public holidays) All sets come with rice, teriyaki chicken, egg mayo and miso soup. One of the marquee highlights is the Mentai Mayo Shio Yakisoba, avaliable on Tuesdays. The piquant mental mayo adds a depth of flavour to the noodles. These set meals are bound to make you last til dinner time or even supper.
Not forgetting Fugetsu Signature Okonomiyaki (from S$10.80++), which features savoury pancakes made with fresh cabbage, yakisoba and an assortment of battered meat and seafood. There are also the Cheetah-Buta-Tama (S$14.80++), an indulgent dish promising gooey and stringy cheese layered with pork.
Drop by to Eat At Seven, Suntec City to enjoy authentic Japanese cusines with a twist of local flavours.
About Udon Kamon
Nestled in Eat At Seven, Suntec City, Udon Kamon doles out sanuki udon, the most popular type of udon in the Shikoku region. Here at the speciality udon house, one can enjoy six different types of udon broth: shoyu-based, tonkotsu, Japanese spicy magma and tom yum. Made freshly with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges.
About Tsuruhashi Fugetsu
Tsuruhashi Fugetsu is a renewed okonomiyaki restaurant that hails from Osaka. The brand has over 80 outlets worldwide. In a review, tsunagu Japan named Tsuruhashi Fugetsu as one of the top popular okonomiyaki restaurants in Osaka. Tsuruhashi Fugetsu’s signature Japanese savoury pancakes are made with fresh cabbage, yakisoba (fried egg noodles) and an assortment of battered meat and seafood. It is then grilled a la minute, slathered in Worcestershire sauce as well as mayonnaise and topped with bonito flakes. For the yakisoba, Tsuruhashi Fugetsu works in tandem with a factory in Singapore to ensure they are made accordingly to the brand’s traditional recipe.