京都祇園 あのん Gion Anon : Japan's first bean paste specialty cafe

Do you like anko (bean paste) that is commonly found in traditional Japanese sweets? 

Most people I know do not because it tends to be too sweet and cloying. However, I think A-non will most likely change how we look at anko. Opened in Gion early this year, Anon serves Okashi that revolves around the theme of "An" but in a non-traditionalist way. At least it did change my perspective of "an" because I realized how versatile it could be used in desserts. I found myself liking bean paste even more after my visit. 

For instance, the An Tart was caramelized custard tart with bean paste at the base. It was like a Creme Brûlée tart but the bean paste itself wasn't outrageously sweet and the sharp bitterness from the caramel bite off any excess richness. Not to forget the excellent tart shell that produced such a brilliant crunch sound which sent me to ecstasy. Seriously, how can a Wagashi shop produce such a genius angmoh-pastry? 

The tart was definitely tastier than the Matcha Eclair which I thought needed more matcha components instead of just the bare coating of matcha chocolate.

The signature An-Pone was an uncommon pairing of red bean and mascarpone cheese which one has to assemble using the delicate Monaka shells made of Shiga rice flour.  I managed to try the seasonal matcha an-paste as well which was so yummy that I scraped the plate clean. Red bean monaka is actually a very common type of wagashi but it isn't as well know to foreigners compared to dorayaki or dangos. Many department stores do sell them but one can also get the omiyage version at Anon. The monaka shells are beautifully packed in a box with either original, lemon or matcha an-paste. 

The weakest link that day was the "Matcha" Mont Blanc that was desperate for a green veil because it was too naked white and boringly sweet. But I didn't give up or should I say, I needed something as a remedy to the unsatisfactory Mont Blanc and thus I decided to stake my bets on the An Macaron, macaron shells sandwiched with an paste. Macaron with anko? Wouldn't that be double or triple times the sweetness?

On the contrary, the answer is no. I was amazed that the macaron was actually less sweeter than the Mont Blanc. Or maybe this was because I chose the safest option of Salted Caramel out of the 5 options. It turned out to be wonderfully tasty. Instead of ganache or buttercream, the crisp macaron shells are sandwiched with bean paste, which has been blessed by the magical touch of salt.

Looking at the number of items I've had in a single visit, I was surprised that I didn't crave for savoury food or get sick of sweet stuff or bean paste after that as that will happen usually if I have a lot of pastries or chocolates in a single seating. And for ¥300 per item, the pricing is very, very reasonable and I couldn't see why I won't return again if they have new items.

I'll keep a look out to see if they do sell a jar of salted caramel an paste one day. 

Kyoto Gion Anon 京都祇園 あのん

〒605-0084 京都府京都市東山区清本町368-2

Kyoto 605-0084, Higashiyama-ku Seihonmachi 368-2

Mon-Fri 12pm-8pm
Sat 10am-8pm

Sun/PH 10am-6pm            

Closed on Tues

http://www.a-n.kyoto.jp/

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Potasta Sandwich Factory : Big in a Different Way

Big in a different way.

That's what I would remember of Potasta, another giant sandwich shop in the quiet Kitasando area which started as a takeout store in Yoyogi. It doesn't sell potatoes but massive sandwiches that are choked full of generous ingredients that the bread is squashed and barely visible. Best of all, everything costs only 500 yen! Yes, I won't return to King George after discovering this place. 


So what does Potasta means? It is made up of three words "Pottering" + "Stand" + "Station", implying a place where customers can enjoy the good food in a relaxed and pleasant way without hurrying. The Yoyogi outlet remains a takeout store so you'll have to come here if you want a cozier place to eat (besides the park) outside your house.

This place sparked quite a wave on social media not only because of its humongous size but also that it was opened by young model named Yokochi Naoko who started the idea of healthy sandwiches made with organic vegetables from an organic farm in Chiba prefecture.

So don't be surprise to find a mound of rolled lettuce taking up almost half of your sandwich. And that's the case for the signature Scrambled Eggs sandwich with carrots and tomato basil sauce (500 yen). The eggs are perfectly curdy, not too creamy but some might not like the sweet ketchup-like taste. On some days, things may change and you get one with a Wasabi sauce which I hope to try one day. 

Although there's no drinks except for the blended coffee and water,  I highly recommend the white minestrone root vegetable soup (350 yen) which was milky but not overwhelmingly rich.

Do note that the sandwiches changes daily and according to the seasons. It was late autumn and there was the Baked Apple & Cinnamon Sweet Potato (500yen). There's barely any taste of added sugar and thus we could catch the clean, natural sweetness from the sweet potato, with baked apple slices and almonds to give that crunch. A pity that the entire mass was too dry and a struggle to finish. 

Nonetheless, I like the fact that they update their Facebook/Instagram almost daily on the sandwich selections which at least provides a heads-up on what you'll find on your visit. Green Curry Potato, Burdock Salad, Almond Jelly Sweet Potato, Marron & Persimmon...you never know that sandwiches can taste wholesome and creative.

Potasta
*good for takeaway and eat in
東京都渋谷区千駄ヶ谷2-1-6 マーシュストーン原宿ビル1F
TEL 03-6721-0748
Daily 8am-7pm
FB: https://facebook.com/potasta.jp/

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Handels Vagen : Upcoming Michelin-star of Gelato in Tokyo?

Just as I thought I've already uncovered enough top-notched gelato/ice cream shops which I can always go back for more, here comes Handels Vagen, a premium gelato shop from Kyoto directed by Chef Masaki Imamura, a trained chef of traditional Japanese cuisine.
 
Based on the concept of "Kyoto premium", Handels Vagen sought to "create a lasting impression on consumers' tastebuds" by experimenting with the "base" of the ice cream, equivalent to "dashi", the fundamental of Japanese cuisine. Of course the same old story goes for the use of seasonal and the best quality ingredients. 

However, I think they sure have the rights to brag about their ice cream because it's almost the perfect gelato; smooth, velvety and delicious. Some say that it's so good that you might be singing Handel's Messiah after that. 

The flavours are classified into "Premium Flavors" and "Flavors", with prices starting from 420 yen for a single flavor ice cream in cup. I opted for the sundae combo that came with 2 financiers and nuts toppings since the price is actually cheaper than ordering them in ala carte. But do note that it is limited to only 20 servings per day. 

The Matcha resonated with its smooth bitterness without being too sharp. I usually do not like sherbets or fruit-based ice cream but this Kyoto Grape Sherbet totally caught me off the hooks. It's sweet in a pleasant way that makes you feel as if you are eating the real fruits. Yet the texture is not icy but as silky soft as a standard ice cream. Amazing.

I prefer this to Gelataria Acquolina (rated the best gelato in Tokyo). Perhaps the only barrier that stops me from trying again is the skyhigh price. But it's one of those things that you ought to try once in your life. Once you have a taste of it, you'll go mm mmmm.......

Handels Vagen
Tokyu Plaza Ginza B2, 5-2-1 Ginza, Chuo-ku, Tokyo; 
Open daily 11am-11pm
www.handelsvagen.com

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Inaniwa Yosuke @ Wisma Atria : Ring in 2017 with Excellent Udon

If you think that udon are thick, hefty and chunky, it's time to change your perception because not all udon are born equal. 

Hailing from the town of Inaniwacho in Akita prefecture, Inaniwa Udon is one of the top 3 udon that differentiates itself from the Kansai version with its thin and refined texture. Think of Pad Thai noodles but slightly slimmer. 

Call them noodles fit for the royalty because these pure and glossy white udon used to be served only to the Imperial family more than 350 years ago. Unlike buckwheat soba, Inaniwa udon does not involved any cutting but more on kneading and stretching. In fact, the tedious hand-making process can take up to 4 days.

Inaniwa Yosuke imports the noodles directly from the famous Sato Yosuke in Akita, which has direct affiliated restaurants all over Japan. Our Ajikikurabe set ($32) arrived with a bowl of hot udon and cold udon swirled in a generous tangle. The dashi broth of the hot udon has a very light and clean taste but one has to dig in before the udon loses its springy texture. 

As for the cold udon, there are two types of tare (dipping sauces), shoyu and sesame, that are both equally delicious. Blended with additional nut paste, the sesame tare is richer and more intense than bottled sauces. 

Other worthy dishes to try is the Kakiage udon that is available as a weekday lunch set for $13.90. The silky smooth and delicate qualities of the udon shone through this chilled refreshing dish that was perfect for the local weather. I prefer the kakiage to be served more generously like the usual pancake-shaped fritters in most noodle joints and not in scattering morsels here.

Overall, the food is satisfying and the number of options are more varied that you expect from a udon joint. The Matsuzaka Beef Nabe Rice Set ($34.80) was a hearty pot of sweet sukiyaki broth simmered with enoki, leeks, mushrooms and slithering torokoten (agar) noodles. 

There's nothing to dispute about the deliciousness of the beef with the beautiful marbling of fats. Do consider topping up $6 for the Inaniwa Udon because rice alone might not be sufficient to go with the dangerously tasty broth. It's that irresistible.  

Come now to 8th January and you can catch the Toshikoshi Udon ($13.80), which refers to the udon eaten on the day before the new year starts.  Available either in hot or cold version, this Toshikoshi Udon is a limited time collaboration with Sabar, a grilled mackerel specialty restaurant located in the same Japan Food Town. 

I'm already eyeing at the tororo udon, soymilk tsuke udon and even red curry udon for my next visit. Whether you’re hard-core noodle fan or more of a recreational slurper, you will find they slip down a treat.

Happy 2017! 明けましておめでとうございます！

This is an invited tasting

Inaniwa Yosuke @ Japan Food Town
4F Wisma Atria
435 Orchard Rd
Singapore 238877
Daily 11:00AM - 3:00PM, 5:15PM - 10:00PM
https://www.facebook.com/inaniwa.sg/

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Bel Amer Kyoto: 京都高级抹茶巧克力舒芙蕾 Matcha Chocolate Souffle

Bel Amer is a renowned premium chocolate brand in Japan with retail shops in major department stores, It opened its first and only chocolate cafe in Kyoto where chocolate lovers can indulge in all kinds of "atas" chocolate desserts. Plated desserts are always more expensive than cakes in patisseries and the average price of a dessert here costs around 1080 yen (SGD 14-15) which is on par with desserts in Singapore or even cheaper.

Occupying a 2-storey mansion house unit within walking distance from Nishiki market, the 1st floor of the unit is a retail space where chocolates are displayed like expensive diamonds while the 2nd floor is a dimly-lit dining space that gave me an impression of a fine-dining restaurant rather than a casual cafe.

The menu is divided into hot and cold desserts. Rather than picking a straightforward chocolate dessert, I decided to go for the Kyo-matcha souffle on the hot menu since it was rare to find it elsewhere. For a good wait of 10min, this souffle served didn't rise as high as its classic French counterpart and neither was it just an airy pomp.
The interior revealed a moist and rather dense cakey layer that boasted an alluring dark green hue. The taste was neither too sweet nor too muted on the matcha; evidently a harmonious balance of quality white chocolate and Kyoto-originated matcha powder. Even the addition of rich chocolat sauce did not drown out the taste. This was deeply satisfying but my only gripe was that the happiness from a souffle was short-lived.

There's also a pretty cool-sounding -196 degrees chocolate marron ice cream with hot chocolate tart. Probably when I feel richer to splurge, I will come back for not only one but two or more desserts. Hopefully the Pumpkin Cream & Nuts Chocolate Affogato will still be available then.

Bel Amer Kyoto  ショコラ ベルアメール 京都別邸
京都市中京区三条通堺町東入ル北側　桝屋町66
66, Masuyacho, Nakagyo-ku Kyoto-shi, Kyoto, 604-8111
1F　Chocolat Shop ／ 2F　Chocolat Bar
Daily 10am～8pm ( no fixed holiday)
http://belamer-kyoto.jp

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Sin Hoe Huat Cafe @ Jalan Besar : Kopi-Roti Fix and Har Cheong Gai

I first knew Sin Hoe Huat as a kopi-roti stall at Sembawang Hills hawker center since my family often visits there for breakfast and lunch. In fact, it has been around since the 1960s and this family business is now helmed by the third generation of owners, according to what's been written on its website.  

It even won the 2008 CityGas Hawker Hunt for the Best Kopi & Roti. But it is only recently that I learnt about its cafe at Jalan Besar where they sell local food like laksa and thus I decided to check it out with my folks on a Sunday evening. 

The space is very much like a retro cafe designed with all the elements that bring you back to the 60s or 70s era. There's a section where you can even scoop some complementary old-school cookies like the cream crackers and the colorful jewel icing cookies. Call it hipster but its not overly done. The price range is similar to the those from a food court but the quality is actually pretty good, or at least better than Coffee Hive and Straits Coffee. The main dishes are available from 10am as ala carte or as a set with a drink for $7.90. The Mee Siam ($6.90) came with readily squeezed lime juice that made the dish extra appetizing and tasty. The gravy wasn't too sweet at all and had the right balance of acidity and spiciness. It leans more towards the Malay style rather than the Nyona style as barely any coconut milk was added. My mum and I loved our Mee Siam this way as the flavors are sharper and less jelat. The Laksa ($6.90) was rich and fragrant, especially if you mixed in all the sambal chilli and transformed it into a pool of red. A more generous dose of laksa leaves will definitely enhance the aroma. 

It won't be a complete kopi-roti experience without the eggs and I'm totally impressed by the half-boiled eggs here. My wild guess is that they either use super fresh eggs or a premium type of eggs (maybe even both) because the eggs were perfectly cooked to the dot--the whites were not too runny while the yolks had a slight viscous texture that set it a notch above the usual kopitiam eggs or even Onsen eggs. I hope they can maintain this consistency. 

Meanwhile, all the three types of toasts I had were excellently toasted with the ideal ratio of butter and Kaya (of course I won't mind more butter and Kaya but theirs were quite sufficient already) If you like something more unique and different, go for the crusty French Baguette or Signature Emperor Bun. I appreciated the fact that the toasts are really toasted to a state where the bread shatters into crumbs; crisp but not tough or hard. Trust me, toasts might sound like so basic but I've encountered stale chewy versions elsewhere  that totally destroyed your mood. 
Everyone in the family gave the Har Cheong Gai ($9.90/5pcs) full thumbs up because those wings were crispy, piping hot and full of umami goodness. A little pricy for 5 wings but I guessed that's the norm for cafe food these days. This is definitely a must try for all har Cheong Gai fans out there. 

The MeePok Madness ($12.90) is Sin Hoe Huat's unique creation with a top secret sauce and a soft boiled egg on top. It looked so deceivingly plain and dull but a quick toss soon revealed its true spicy colors. The egg and sauce mixture coated the noodles strand and created such a pleasant slimy effect that unknowingly encouraged us to slurp on and on. Some might find it a little bland compared to the average Mee Pok but the seasoning was just right for me. The only thing I didn't quite understand was the sheer amount of minced meat that stuck together in clumps. 

Good to know that this place opens till late night 1am and even 3am on certain days. Probably won't return since the kopi stall at Sembawang is nearer to my house. But if you are looking for a quick fix or late night supper place in that vicinity, this place is a good option to consider. 

Open Tuesdays to Sundays 6am till 1pm
2. 383 Jalan Besar, Singapore 209001
+65 6291 8011
Open daily 7am till 1am
www.sinhoehuat.com

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Mercer Brunch @ Ginza Terrace : The Famous Brioche French Toast and Brunch

Mercer Brunch is one of the longest standing western brunch spots that is famous for that French Toast. Like it or not, you can't escape from the toasts because every brunch dish is served with French toasts. Each one from Sets A-J on the one-page brunch menu features a savoury main course such as grilled chicken, sirloin steak, tomato stew etc., alongside 2 pieces of French toasts-plain without honey or whipped cream. 

I did feel the pinch when I realize that each set costs 1700 yen. However, we felt convinced by the quality as the food, especially the French toast definitely lived up to the hype and reputation as one of the to-go brunch spots in the city. 

The toasts were crispy-tanned and square, soft pillowy but not to the extent of being too custardy inside. It has some light hints of sweetness but I still prefer it if they can serve it with honey and whip cream. How can a French Toast be called a French Toast without honey??? Do note that they don't give you honey and cream unless you open your mouth to ask. Honey is free but cream costs 300 yen.

The Baked Salmon & Spinach Gratin answered the calls of our growling bellies with its generous chunks of salmon swimming in the creamy milk bath. I wished there was more spinach but I liked the lightly crisp brown crust that added texture to the dish. And that's when the brioche toast comes in handy to mop up the sauce. 
Meanwhile, the scrambled omelette took us by surprise with its uniformly golden-orange hue and soft on the verge texture. Minimally seasoned to complement the marinated smoked salmon of exceedingly fresh quality. 

This Ginza outlet is pretty crowded on weekends and holidays so Roppongi outlet may be a better choice to avoid long queues. Dinner menu starts from 5pm. 

Mercer Brunch @ Ginza Terrace
東京都中央区銀座1-8-19 キラリトギンザ 4F
Chuo-ku Ginza 1-8-19, Kirarito Ginza 4F
LUNCH 10:00～17:00 (LO 16：30)
DINNER 17:00～23:00 (LO 22：00)　
Access: 1 min walk from Ginza station / 3min walk from Yurakucho Station/ 1 min walk from Ginza Ichome station / 5 min walk from Higashi-Ginza station / 3-min walk from Kyobashi station
http://www.merceroffice.com

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