{"id":26797,"date":"2014-05-22T07:45:50","date_gmt":"2014-05-21T23:45:50","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=26797"},"modified":"2014-05-20T16:02:49","modified_gmt":"2014-05-20T08:02:49","slug":"gyoza-ya-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/05\/22\/gyoza-ya-singapore\/","title":{"rendered":"Gyoza Ya, Robinsons Orchard (Formerly Heeren)"},"content":{"rendered":"

\"Gyoza
\nLocated at the basement of Robinsons Orchard (formerly Heeren), Gyoza Ya is among\u00a0the best restaurants I’ve eaten this year<\/strong> at this price point. And Singaporeans know it–the business is brisk and if you come after 7pm, there is a queue. I’m calling it: Gyoza Ya is going to be big.<\/p>\n

\"Gyoza
\nIngredients are imported from Japan three times weekly<\/strong>, such as\u00a0gyoza skin<\/strong> made with\u00a0spring water in Japan. Using latest Japanese technology, each gyoza is made fresh within seconds upon ordering<\/strong>, not from\u00a0frozen gyoza. They have a consistent weight and size and are put through a griller that emits an even, constant heat. This precision<\/strong> accounts for the consistency<\/strong> of gyoza.<\/p>\n

<\/p>\n

\"Gyoza
\nAnd the\u00a0pan-fried pork dumplings<\/strong>\u00a0(5pc $4.80)\u00a0are\u00a0fantastic. When you bite into it, you will first feel the crisp of the skin, not oily at all, and taste the\u00a0sweetness of dough. At this point, there are layers of sweetness, from the dough and the juicy pork. Eventually, you’ll be left with a dream, an aftertaste of evaporating sweet dough at the tip of the tongue. You may also try the vegetable dumplings<\/strong> (5pc $4.80), not as complex, but still tasty. The\u00a0boiled pork dumplings\u00a0<\/strong>(5pc $4.80, pictured above), however, come\u00a0across as flat and over salted with miso sauce.<\/p>\n

\"Gyoza
\nBesides pan-fried dumplings, another\u00a0must order<\/strong>\u00a0is\u00a0jyajya men<\/strong> ($6.50), historically derived from the Chinese zha jiang mian<\/em>. Like the dumplings, jyajya men is cooked with Japanese machine with water at a steady temperature for\u00a0a specific time for “al dente.” The flat and broad buckwheat noodle is\u00a0then topped with minced pork, sliced cucumbers and leeks, and a black sesame and miso sauce. The dish is\u00a0elegant and clean.<\/p>\n

Leave a strand of noodle, and ask the server to break an egg and pour\u00a0chintan<\/em> over it. Chintan<\/em>\u00a0has no English equivalent. It is not a broth, nor a stock; it is water that has been used to boil the buckwheat noodles from the jyajya men<\/em>. Since\u00a0chintan<\/em> is served lukewarm, Japanese often pick up the bowl and slurp the soup in a gulp. Very\u00a0shiok<\/em>!<\/p>\n

\"Gyoza
\nIf you’re not in the mood for noodles, try the\u00a0Japanese garlic fried rice<\/strong> ($5.80) that has\u00a0wok hei<\/em>. The Japanese short grain rice is\u00a0dehydrated first before frying, if not, it will be too sticky. Each grain\u00a0is evenly coated with bits of garlic, but that day, it was a tad salty.<\/p>\n

\"Gyoza
\nWe also tried the\u00a0sides<\/strong>, karaage\u00a0<\/b>(deep fried chicken $3.80),\u00a0tofu with minced beef and fish\u00a0<\/strong>($4.80, above), Japanese beef stew<\/strong> ($4.80), and\u00a0grilled eggplant<\/strong> ($4.80). All were satisfactory except for the tough beef stew. <\/p>\n

\"Gyoza
\nDon’t leave without getting the Hokkaido imported ice cream<\/strong> ($6). It has an unfamiliar texture, smooth and gooey, but still very pleasing. The black\u00a0sesame\u00a0<\/strong>is complex with evolving tastes; the\u00a0peach<\/strong>, which uses real fruit<\/strong>, has a sweet scent\u00a0but magically doesn’t taste\u00a0overly sweet;\u00a0yuzu\u00a0<\/strong>is refreshing.<\/p>\n

One thing I like is the portions. They come in palm-sized bowls, so a person can enjoy the food by herself.\u00a0\u00a0Overall, this restaurant is value-for-money.\u00a0<\/strong>The gyoza is the best food under $5 at Orchard. Each person will spend about $15-$20 for such excellent\u00a0quality food<\/strong>. When my friend and I left Gyoza Ya, we immediately craved for the gyoza and jyajya men<\/em>, and made plans to return. The next time, I won’t share; an entire portion for myself, maybe two. Highly recommended.<\/strong><\/p>\n

Gyoza Ya Singapore<\/strong><\/a><\/h1>\n

260 Orchard Road, B1-02A Robinsons Orchard, Singapore 238855
\nT: 6737 5581
\n11.30am-10pm daily
\nRating: 3.833\/5 stars<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Thanks Wesley and Ripley for the hospitality.<\/em><\/div>","protected":false},"excerpt":{"rendered":"

Located at the basement of Robinsons Orchard (formerly Heeren), Gyoza Ya is among the best restaurants I\u2019ve eaten this year at this price point. And Singaporeans know it\u2013the business is brisk and if you come after 7pm, there is a queue. I\u2019m calling it: Gyoza Ya is going to be big.<\/p>","protected":false},"author":263488,"featured_media":27030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: The best #food under $5 at Orchard. Gyoza Ya, Robinsons Orchard (Formerly Heeren) http:\/\/wp.me\/p1DEqF-6Yd #sgfood #Singapore","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[11693121,6147,37313,2811,64648],"tags":[],"class_list":["post-26797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-0-20","category-dates","category-families","category-japanese","category-orchard"],"yoast_head":"\nGyoza Ya, Robinsons Orchard (Formerly Heeren) - Rubbish Eat Rubbish Grow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/05\/22\/gyoza-ya-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gyoza Ya, Robinsons Orchard (Formerly Heeren) - Rubbish Eat Rubbish Grow\" \/>\n<meta property=\"og:description\" content=\"Located at the basement of Robinsons Orchard (formerly Heeren), Gyoza Ya is among the best restaurants I\u2019ve eaten this year at this price point. 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And Singaporeans know it\u2013the business is brisk and if you come after 7pm, there is a queue. 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