Burnt fumes came out from the kitchen and the chaotah smell permeated the entire small restaurant.
I’m so glad that professional chefs can make mistakes too. This gives me confidence in my own cooking.
PS: don’t worry, they serve perfect food to customers.
It’s a soba restaurant and they made their soba freshly. They are famous for their pork or chicken soba in a warm spicy dip.
I think I’m spoilt by two things: (1) rave reviews (2) I’ve eaten at really fantastic soba restaurants in Japan. So my expectations are high.
Adjusting for my expectations, I think it’s a good family-run restaurant. The noodles are just a bit limp and the dip isn’t authentic, more Singaporean influenced. But it’s better than most soba shops in Singapore.
Tempura… they don’t use panko? It’s not bad though.
They make their own umeshu
Overall, good, homely experience. I did not regret making the trip down to Bedok reservoir. On a scale of 0 to 5 on how much I would recommend it, it’s almost a 4.
📍Reiwa Soba Honten
Blk 740 Bedok Reservoir Rd, #01-3177, Singapore 470740
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