Bincho @ Hua Bee
We were told to walk in through the back door. Because from the front, this is actually a noodle shop by day! Hua Bee is a 70 year old traditional local coffeeshop that is well known amongst residents for its "MeePok" flat yellow noodles. In fact, I heard that it was this shop that inspired Eric Khoo to create the movie "MeePok Man"!
What a great attempt in fusion and conservation of local cultures meeting foreign flavours by Mr Loh Lik Peng, owner of famous Boutique hotels such as the iconic New Majestic and so on...
So for dinner, there are 3 set menus you can choose from - Sakura Seven ($60), Fuji set ($80), and the Bincho ($120).
For this dinner, we went for an assortment between the Fuji and the Bincho sets.
For appetizers, we were served a platter of Foie Gras and Chicken Liver patte, with a Uni-topped Tomago, and chilled Chicken Feet deboned.
This is soon followed by the next course of "Assorted Sashimi" - Salmon, Tuna and Uni.
Here, within the Bincho set, you can have a choice of Lamb, Fish or Beef - we took the latter. What was interesting about this dish was in fact not the beef, but the condiments! Three different kinds of salts to complement your meat.
This handmade tofu, looked to me, the shape of a silky terrier (no pun intended). It turned out to be the map of Hokkaido!
An assortment of vegetables were to follow. From Tempuras to Grilled, these vegetables weren't those you would normally find in your wet markets.
The dish with the "hair of corn" was unique... A young part of the external of a corn, was served on the side. The baby corn stripped, laid there. The ingredients were sourced from the fields of Japan, and left much on its own for us to savour the natural flavours of growth.
Chef Asai Masashi’s roots come from the Hyōgo Prefecture, under the schooling of Abeno Tsuji Culinary Institute. Afterwhich he had spent the next thirteen years between Hyōgo, Osaka and Kyoto. Following that he relocated to Singapore in 2002 to spend the next twelve years overseeing, leading and launching various Japanese restaurant concepts locally.
Through our conversations with him, his methods and culinary approaches were always very sensitive and light touched. Carefully experimenting and threading on the fence of the ever-evolving local palate.
The Yakitori Platter being prepared... All the various parts of the Chicken being used here.
My all time favourite... the Chicken HEART! (front right) But the way the chicken Liver was also prepared had me smitten (front left).
Above we have the softbone, the thigh and the Chicken ass.
This is a Chef's special. Soon to be on the menu, he was experimenting with the flavours of how to grill this Quail. It was juicy, tender and well-marinated. Because of its size, it can be easy to overcook this small bird.
Next, they served us a tomato... (Yes. The Japs take their Tomatos very seriously) They even named it! Momtaro Tomato.
This dish was said to be the highlight of the diners that came before us... The "Tsukune with Egg Yolk" is actual what the Japanese term as a meatball. The mastery here lies with the mix of the minced up meat, that will create a plethora of textures within.
The finale that we were all looking forward to was this, the Chicken Soup! It was simply such a respite after sitting through a long course, though I felt the Konoha Don could have been placed/served earlier.
It was a long session no doubt, but with friends chatting and catching up on old times and the future, we whizzed past all those courses!
DINNER
Sakura Seven ($60)
Fuji set ($80)
Bincho ($120)
Miyabi Hotpot(Min. 2 pax, $65 each)
LUNCH
Donburi sets from $20 - $25
(includes appetizers, salad, pickles, karage, soup and dessert)
Bincho @ Hua Bee
+65 6438 4567
OPENING HOURS (Closed Mondays)
Lunch
Tuesday – Sundays: 12pm – 3.00pm
Last order at 2.30pm
Dinner
Tuesdays – Sundays: 6pm till late
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