Since I had an invite from Shirokiya for a food tasting session at their new restaurant at Chijmes, I decided to date Irene and Cherie for a good lunch. I had some business in the vicinity, it was raining and I was a little flustered for some reason but just as I arrived at the restaurant I saw this scene – Cherie teaching Irene how to take an OOTD shoot properly (here’s the output). It made me laugh and feel better right away.
Us seated in a cosy private room with our giant drinks. It’s really quite huge, and heavy so I was supporting mine with my other hand. Guess what they name the drinks?
The “Big Drinks”. Did you guess it? Quite punny I thought (haha!). Anyway if you can only order 1 of them, get the Calamansi with Yuzu Soda, best out of the three.
The first dish we tried was Cold Tofu Sprinkled in Salted Rice Malt (Shiokoji) Dressing ($8.80). Tofu is made fresh by the restaurant and must be consumed within 3 days at the very most. The accompanying Shiokoji is only lightly salty, just enough for texture and to complement the neutral taste of the tofu.
Only 10 portions are served daily, and each portion looks like this.
We next had Shirokiya’s Avocado and Seafood Salad with Hyaluronic Acid Jelly ($20.80). I’m very familiar with Hyaluronic Acid in skincare as a moisturiser but have never eaten it in jelly form. There is no taste, if you’re curious but it’s supposed to offer moisturising benefits for the skin. This is my favourite dish of the day not really because of the Hyaluronic Acid but because the ingredients are so so fresh. I want the entire portion all by myself, but too bad, have to share.
Familiar with bonito flakes? The wriggly moving things on your takoyaki balls? It might not be uncommon knowledge that bonito flakes are actually shaved from dried, smoked bonito fish. The next dish we tried was The Bonito Fish Cooked in Hay Straw Marinated with Ponzu Sauce ($14.00), aburi style (partially cooked around the edges and raw in the centre) and smoked in hay straw to balance out the “fishy” taste but not shaven into flakes. I’m a sashimi lover, so I love the fishy taste, but I suspect that it might be abit too robust for non-sashimi lovers. Not that it really matters, since non-sashimi lovers might not order this in the first place. Perfect with the sweet onions laid under each serving.
Comes with a serving of Ponzu Sauce. I prefer to have mine with the sauce and lots of spring onions and sweet onions.
I was immediately reminded of korean fried chicken when the Ultimate Fried Chicken Wings with Sweet Sauce and White Pepper ($18.80) was served. The technique of sprinkling white pepper is very common in Japanese bars, so that the chicken would go very well with beer. Shirokiya’s version was ok (normal), but did not impress.
It was cold that day and I was super happy when our Kurobuta Shabu-Shabu in Collagen Soup ($38.80) was served. I heard this is a favourite with diners and I can really see why.
Supposedly good for for 2-3pax but I think they meant that it can be shared if you order other food as well. I really could have finished the entire portion all by myself, provided I order nothing else. It’s great to share for a light super amongst friends though and you’ll be pleased to know that their Cuppage restaurant opens till 2am in the morning.
One thing to note though is that if you’re a soup drinker, you should finish it up while it is hot (or warm) because I tried our soup again after 30 minutes or so, and it was mega salty.
We next tried the Broiled Pressed Mackerel ($15.80). Mixed with Oba leaves and pickled Japanese ginger. Taste is very robust and the nice kind of fishy, I like it but, again, non-sashimi lovers might not.
Bonus point for the freshly grated wasabi. I love it for accentuating the taste of the dish a hundred times better than I think powdered wasabi would.
For desert we had the Home-made Rich Soy Milk Pudding ($4.80), which tastes like creme brûlée but I feel very good to know that the pudding is made by the restaurant because it feels healthier and more nutritious. The pudding tastes like tofu (i’m not surprised), so don’t expect your usual sickeningly sweet creme brûlée.
I like the Warabi-Mochi with Brown Sugar Syrup ($7.80) slightly better. If you’re unfamiliar with it, warabimochi is a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour).
Shirokiya’s version comes with a serving of gula melaka, which you can drench all over your mochi to make it more decadent. Why not, if you’re already taking dessert, right?
I suggest you eat soon after they’re served because they soften and become less QQ as time passes. My first piece was satisfying.
We were eating and chatting happily when I saw Cherie looking through the menu and chuckling to herself. Menu funny meh? I took a look and realised that the description for some of the items are really quite funny. Read!
Looking through the menu, I’ve already decided what I’ll try at the visit. Looks interesting / promising.
We’re quite big eaters I feel, so we didn’t have to watch out for bulging tummies for this photo, because it didn’t fill us up. If you visit with 2 or more pax, I suggest you order more than we had, to avoid hunger an or two hour later. We had a lovely time nevertheless, thank you Shirokiya!
Here’s the address and booking particulars, if you’re interested to try.
Chijmes, 30 Victoria Street, #01 – 05/06
Online Booking | Online Menu
Sun – Thu and Public Holidays: 10:00 am – 11:00 pm
Fri – Sat and Eve of Public Holidays: 10:00 am – 1:00 am
Disclosure: Lunch date was courtesy of Shirokiya Chijmes, no other compensation was received and all opinions are my own.
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