Sun With Moon Japanese Restaurant

So it seems I was finally forced to patronize this restaurant due to having limited food options left to try in town around ION Orchard. It was a choice between the skinny pizza joint next door so I gave in to my craving for EEL!!
Without further ado, let's get to what I had in mind to test the restaurants' cooking prowess, layout options and service standards shall we?

Orders:

Unagi Kabayaki ($9.80)

 Unagi Kabayaki... The sheer effort taken to prep this dish in the countryside of Japan is ridiculous. Catching the eel is one thing but making it taste good over a slow cooking charcoal stove is another. The eel here at this restaurant I must commend. The chef knows his flavour of fine eel despite the runty size of the serving. The meat of the eel is light and crisp which melts into a very sweet tasting delight around the tongue.
I would actually like to presume that the chef made use of a slow charcoal stove to grill this dish for I tasted the slight hint of the aromatic burnt wood upon the fine cuts in the fish. A very good combination to have them placed beside cucumbers to chew but they could really be bigger.
This isn't "Fine French Cuisine" y'know?! The food portions could be bigger for this dish to cover up for surface area over volume ratio of fish to sauce. hmm. Sciency... don't drabble. NEXT!!

Salmon Belly Sashimi ($27.60) - 3 portions

Salmon Belly Sashimi, one of my favourite sashimi-s of all time. The belly is the fatty part of the fish and a rich source of Omega-3/4 and whatnot. A very balanced flavour exudes from the dish as it rolls around the tongue. The proportion of the sashimi is important in Japanese cultures and sushi chefs boast their skills throughout history.
The main aim?! To balance the flavour of the dressing, garnish and sashimi(if it's a sushi, the rice as well). Sliced to the right size, I felt the soy sauce went almost perfectly with the fish and served its purpose to satisfy.
Though I would have loved it much more without the addition of the lemon to the fray. Most people love their lemon garnish very much separate from the dish. I know I do. Nonetheless, thumbs up to the chef for his professionalism.

Chawanmushi ($4.80)

Chawanmushi which is made in traditional tea cups came in a bowl?! Perhaps, they don't condone to the old and ancient; preferring the modernisation. hmm. I would say the dish is mildly pleasant on the eye.. less the peas. The sauce that coats the top is a mushroom sauce unique to this dish.
The egg custard is cooked well and mixes well with the mushroom sauce. However, it lacks the WOW factor which would supposedly blow me off my feet. Ingredients are fresh. The presentation is alright. It's a pass on my scale.

Dobinmushi ($8.50)

With a dash of lime/lemon... the soup is complete. This is provided for as well but be careful not to add too much. The mushroom base tea soup is a careful blend of mushrooms and herbs from the wild mountains.
The story behind this dish would be similar to most Japanese dishes originating from poor mountain regions. A means and way to overcome the dangerous cold of winter in hunger, mountain folk gather herbs and wild mushrooms for cooking. The broth is thickened by long hours of boiling the ingredients for their essence. A drink/toast to the family in celebration also brings this dish to the platter in those days.
The dash of lime?! Don't know where that came from but it tastes much better that way... remember, just a dash would suffice. A moderately well prepared dish, I would recommend nonetheless.

Agedashi Tofu ($4.80)

Deep fried flour skinned with soft inner tofu. A great starter to every Japanese meal. 4 generously and intricately prepared tofu cubes are deep fried and garnished with spring onions and a spot of crushed radish. The sauce and the tofu ratio is very important in this dish in terms of balance.
I did realize that I used the word "balance" a whole lot eh?! That's because Japanese chefs pride themselves in the balance of flavour is to the dish's original tastes. The Agedashi tofu is one such dish that prides that.
I was very pleased that my tofu came piping hot and not soggy at the bottom where the base of the tofu is soaked with sauce. I wouldn't be very happy if the base weren't crisp, eh?!

Pirikara Tonkotsu Ramen ($16.80)

Spices in Japanese Ramen? I've heard of Japanese pepper, Karashi being an addition to Ramen but the spicy flavour was never something Japanese ventured into. Wasabi on the other hand is another sort of spiciness which differs from the lingering hot and tingly sensation most Singaporeans are used to.
Wakame(deep-sea seaweed) is also added into the soup base to enhance the flavours of the soup. Important in Ramen is the distinct flavour of the soup which in this case brings you through the aromatics of pork and seaweed. A fine choice by my standards.
The soup isn't thick and flows very naturally down your throat, giving you a very wholesome feeling. Definitely something new on the menu with a possible touch of Chinese/Korean culture but very well tackled. Thumbs up Chef-san!

Other orders I had a slight tasting of,

Tonkachi Butadon ($15.80)

Very interesting. Bacon-like shreds of pork cooked crisp and chewy on the mouth. Although it's not Japanese Traditional Rice, the pork does not shy in comparison. A little sweet lingering on the base of salt, the rice forms a zen mix with each mouthful.
The light addition of sesame seeds to the pork also helps in flavour!! YES!! It does. If you're really feeling the food, you play with the mix in your mouth as you chew and the very rush of a sensational whirl visits your taste buds.

Kurobuta Steak ($13.50)

Who wouldn't try black pork right?! Black pork steak?! That's something I really needed to try. Could it beat the home-cooked pork cutlets my dad makes?
Answer: No. Not really. They did have a close match-up point with that of my dad's expertise in cooking. Thumbs up for the effort?!
Potato balls were a cute touch though. Nice addition on the chef's part to make it work out nicely on a balance of Carbohydrates and Proteins. Spring Onion garnish here, a fine choice. Excellente! :)

Australian Beef Sukiyaki ($14.80)

Sukiyaki. I'm sure everyone's familiar with this if they love Japanese food. You've gotta at least try this dish somewhere in your life.
Perhaps it's just the lack in the feel of this dish that downplayed its tastes. The meal was good but for sukiyaki, what you really need is a crowd/gathering. Just like "Shabu-Shabu" and "Steamboat" meals, Sukiyaki is a family dig-in for Japanese people.
The sweet flavours go best with Sake(Japanese Rice Wine) and is usually eaten in celebration like New Years', a Promotion, etc.
It lost to my home-cooked Sukiyaki... that's normal eh?!

Chasoba ($9.80)

A little something to wash down the oil and fatty feeling off your lips and stomach after a meal like this?! The solution is Chasoba.
Chasoba is a noodle dish prepared with green tea flakes and boiled and dipped in Udon sauce for flavour. Unlike rice, it has a lighter feel in the stomach and would serve as a good source of carbohydrates for days you don't feel like having rice.
It goes well with fried foods such as Tori Karage(deep fried chicken fritters) as it somehow adds a cooling effect which counters the heaty factor. A good way to end the meal with satisfaction. Note that it is different from the other Soba-s in terms of its making only.
Commendable on the chef's understanding of the texture or that of the manufacturer's. The dish was kind to my stomach and I ended the meal well. :)

Ambiance:

A very family oriented joint I must say with good service and a clean environment. It spells crisp and proper posh at every corner. The menu is simple as well giving a clear indication of: PROFESSION.

The shelf is a nice addition and gives off the feel of modernisation. China and the sorts are perched decoratively to fill the shelves. A fine touch.

Families make up most of their patrons. Something that I think is a good accomplishment for a Japanese restaurant. In Japan, family is most important. Success to this restaurant then.
The thing I found weird was the difference in their set up of cutleries on the tables for diners. Why does it come in a basket really?! I'd much prefer the traditional feel to it since they've worked so hard making it seem so. hmmm.
This view somehow leads you to think it's a bar on a cruise ship of the sorts eh?! Just a random thought. hah!

Rating:

Finally, it comes to this. The final assessment of the restaurant in my books. Everything summed up. Food, ambiance and service.
Gonna do a short one since I'm really lethargic now. Food wise, they score a nice 8/10. Ambiance, a nice 7/10. Service on the other hand... alright alright. 7/10.
The average and final score?! 7.3/10 on average which means... 7/10.
Why you ask I give them 7?! Well, I was seriously expecting much more from their food. Call me a picky eater but I really didn't like their pork much despite it being exceptionally good.

Well, that's that!!

Address

501 Orchard Road,

#03-15 Wheelock Place

Tel: +65 6733 6636

Opening Hours

Sun–Thu & PH: 11.30am – 11pm 

Fri–Sat & PH Eve: 11.30am – 12am

Nuff said. Till next time...

"wash your hands before you eat!"

Pique Nique

I wonder.. how many of you people have actually heard/seen this place? Show of hands? Well for those of you who didn't know, this might just be the eatery you people have walked past without going into.
From the outside, one would definitely be drawn into a mental state of wanting to enter the restaurant. With its slightly higher value-looking designs, the stark contrast set before your eyes as KFC tries to stand tall next to it only failing in turn to elevate the unspoken welcome note "Pique Nique" has to portray. Having a very vibrant array of colourful desserts certainly helps bring in customers who're easily dazzled by rainbows.
The menu features most foods one would expect of a normal western restaurant. Like many of the little joints such as handburger, freshness burger and sorts; the dishes present include burgers, pastas, hotdogs and a dessert frenzy. I must say, the menu's design was very much themed with the restaurant. Like that of a present, it certainly gives one the feel of a toy/candy factory in some ethereal wonderland. Dreamy huh?

Orders:
I was in no mood to order any desserts since I've had my mind set for some mac' N cheese from this here joint. They did have it up really large on their chalkboard that the mac' N cheese was supposedly good. So why not, right? Since I'm such a cheese lover, the one that caught my eye just so happens to be the cheesiest of em all. Forgive me for not being a glutton and trying all them mac' N cheeses and what not. I just thought that I needed to control Mr. Tummy down there for abit that week.

I've always been a fan of mac' N cheese since I was a wee lad, always making sure I got my tastebuds satisfied on a weekly basis on this particular dish. Thus, I would definitely say that my skills in determining a proper flavour is one to believe with an iron trust. So this here... is the "All-Star Mac' N Cheese". Elbow macaroni cooked with 5 different cheeses. Just a little insight for those cheese lovers out there... let's talk CHEESE! :)

The Cheese involved, namely..
1) Blue Cheese.

I'm sure by now everyone or anyone who has walked into a hotel buffet or in the least a western restaurant should be aware of its existence. The blue cheese is by far one of the more pungent cheeses comparable to the goat's cheese. It is an acquired taste, one that I thoroughly enjoy at that. Goes well with crackers and biscuits and it won't shy next to a spot of tea. My favourite cheese by far! :)


2) Monterey Jack Cheese.

It's very interesting this piece of cheese. Semi-hard cheese made from cow's milk, the cheese comes with different variants. Peppers may be added to enhance the flavour of the cheese. It is also used as a substitute for parmesan cheese on pasta and risottos. 


3) Mascarpone.

I would say, this cheese probably is like Philadelphia cheese. Smooth and creamy white, the cheese has a light flavour close to that of eating a nice cross between whipped cream and milk. Delish!


4) Gouda Cheese.

My second choice to the blue cheese. This one is slightly chewy like part rubber and has a very strong aroma. Delicious with crackers and sorts, this cheese is good with a spot of white wine to go. 


and 5) Cheddar Cheese.

We all know what this cheese is. Everyone who's ever had a cheese dish or the sorts would know of the hard cheese used very commonly to attract mice like Brie. However, unlike Brie the Cheddar boasts the strongest flavour amongst all general cheeses and usually breaks off in small blocks. It can be eaten just as it is. I would say it is the public cheese. Perfect for general representation. *claps*


Now, one would think... how do all these cheeses mix well in a dish to form the sticky counterpart to the macaroni? A mix of 5 cheeses with conflicting scents and tastes would eventually blend well? As much as I would like to commend the chef on his/her cooking, I simply cannot. Perhaps the chef was lazy or in more possible terms, it is a failed attempt at combining the different cheeses. Unless the customer is content with having different 'surprise' tastes with every spoonful, this dish is not satisfying. I had to order a drink to cover the unbalanced tastes rolling around in my mouth. Imagine tasting blue cheese and cheddar in the first spoon then tasting gouda and monterey jack in the next. It's not a game of guess the cheese mix y'know?
Mac' N Cheese is a dish I believe must have a single cheese taste brilliant enough to couple itself with well-cooked macaroni(elbow or not). It must not have a different feel with every bite and must not get old on the tongue. The chef's dish displeased me as it failed in both expectations of excellence. This just goes to show that the dish was not properly understood and lost the personal touch to commercialization of the food market. Poor attitude and respect for food. *shakes head*
Even when I tried to lighten up by getting a nice drink from them, their supposed hot chocolate was out of stock. The time then? 8:30pm. It's far from closing time, why would your signature drink be sold out already? So I had no choice but to order a fountain apple drink. Nothing much to say since it came from a brand that's sold in the supermarts. Here it is...

Didn't impress... but it was by far the better tasting of the two. hmm.

Ambiance: The design of the place on the outside was superb. You cannot ask for anything more to attract a vast crowd into the place. Though the insides look good at first glance, one would start to notice the sheer imbalance of the place. No, this has nothing to do with me hating on the mac' n cheese. The place adopts 4 different styles in total which in my opinion is too much of a theme distraction. What theme can conjure 4 different styles? That's more like wish-wash designing if you ask me.

It's really not very impressive and I didn't very much understand the meaning of those present-like boxes under the tree-looking centre pillar. Is it Christmas here? The milk cans are fine on the wall but they do look rather dull after a good 30 minutes. The other designs include different chairs and tables.
From single wooden round tables with 2 chairs to a white square table surrounded by maroon cushions. Don't get me started on the couches they have further right and the weird jungle table they have behind. Creative lights to match the jungle table but really not quite the right feel eh? It just confuses the customers and the feelings they have of the place. Bad choice, mate!

These salt and pepper shakers look cute enough though. I give a like to this small part of the table arrangement. Well done for this choice. :)

Overview: I wouldn't really want to go back there if they did not have such vibrant colours surrounding their desserts and that soft spot I have for hot chocolate. They'd better be right about boasting their hot chocolate! Well, I must say this review is solely based on the tasting of their mac' N cheese. Not something I would recommend. I would rate them 5/10. Not that I just want to let them pass but I could've given them a 4 had they not placed those cute little shakers on my table.
I'm not at all impressed with the messy blend of cheeses. Still quite disappointed though. Perhaps Mr/Ms Chef could try to better understand the cheeses and make it better the next time I try it out?

Hint: I find 2 strong smelling cheeses should never try to clash with each other.

Address: 

Pique Nique

#B1-01/02, Takashimaya

Ngee Ann City Tower A

391A Orchard Road

T: +65 6238 6705

Opening hours: 10am - 9:30pm Daily

Well, this isn't a positive review isn't it? Don't expect good reviews from me all the time. I did say I was a food critique! Oh well... till next time, 

"wash your hands before you eat!"

[P.S: Visit my other site, "http://kinoshita-masayoshi.blogspot.com/" for easier browsing and additional lifestyle posts. Also, I've added a counter on the sidebar. Too bad it reset and started from 1 this morning. Grr! No biggie on that, as long as you people Enjoy! :)]