Where can you dine with a view of the Marina Bay Sands, the towering CBD, the grand Fullerton Hotel and the Esplanade without burning a hole in the wallet? The Marina Square foodcourt, of course! The night skyline, illuminated by some of the most identifiable skyscrapers in Singapore, is especially beautiful.
A few year ago, I came to this foodcourt in search of the legendary bak chor mee stall that some claim to rank among the best this island has to offer. The taste was average at best but it was later that I learned of a change in ownership that led to deterioration in quality and taste. Nevertheless, I'd found a great view.
Two months back, XLB returned from her solo trip to the land of the rising sun, bringing along indispensable memories of the Tsukiji market and some food; ranging from extravagant Western desserts (no Sadaharu Aoki or Pierre Hermé though) to local delicacies to unknowingly affordable compressed, dehydrated cubes of soup, which I had uncontrollably walloped all 9 packs within a short span of 24 hours. Hey, that's 1 cube in every 2.67 hours!
Earlier that evening, before I was presented with a bundle of souvenirs (mostly food, naturally), we were at Keisuke. For me, it was all about the Ebi Ramen Special that features a special prawn stock. This is one brave but controversial dish, I'd say, especially when you can get approximately 3 bowls (or more) of the local version of prawn noodles for the price of a bowl of this. I could do without the additional plate of side consisting of boiled pork/long beans and ajitsuke eggs. Instead, more of the crispy strands of saffron garnishing would have been great. Keisuke's ebi stock is not the usual Singaporean prawn noodles stock that's flavoured with prawns, pork bones (murkier) and rock sugar. This was refreshingly lighter. I enjoyed Keisuke's ebi stock but still favour a stronger taste. A matter of personal preference, really. Like how some prefer the lighter Teochew-style bak kut teh over the stronger herbal taste of the Hokkien version. It also came with some dumplings, which was a nice touch. Hmmm, how about some saffron in the minced filling next, eh? The juicy prawn gyoza with crispy skin is worth a mention too.
What in the world is a Kyo-Machiya cake? Literally deconstructing the phrase, it could mean a cake made in a green tea house in Kyoto. Whatever it means, the cake rocks. Yes, the skeptic has spoken. It's always that first tingling bittertaste that makes the best first impression, soothed only later by the sweet, smooth azuki paste. There were layers of green tea gelatin as well, adding to a more interesting texture.
The attentive staff asked if we would like to have some desserts but we'd made plans. At the Marina Square foodcourt, we finished a delicious-looking log of baumkuchen from Juchheim (a well-known pastry shop in Japan). Well, I did most of the eating, actually. I used to like Muji's (regardless of the flavour) but they seem to be harder now. Juchheim's was definitely more refined while sparing the excessive sweetness of caramel, which to be honest, added to the addiction.
With some time to burn before returning home tonight (as in Thursday night), I'd decided to grab a quick dinner of sliced fish soup at Marina Square's foodcourt again. Later, I had a cup of Teh-C and penned down this post while watching the sun set between the halved durians of the Esplanade. Ah, nice.
Keisuke Tokyo
9 Raffles Boulevard
#P3-02 Parco Marina Bay
Millenia Walk Singapore
Tel: (+65) 6337 7919
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Note:
Apparently, Keisuke's menu has changed.
