Tetsu Returns with New Menu
After months of intense preparation, Tetsu is proud to present their exciting new menu. With the lunch crowd in mind, they have even offered a variety of items for those looking for a quick meal with their no-fuss Bento set and Katsu Curry Rice. The latter at $16.50 per serving isn’t exactly cheap, but certainly makes an ideal lunch dish. Specially created for the local palates, Tetsu’s version of curry is smooth and not too overbearing. However, HFB did find the curry a little too sour for his liking.
The Sashimi Salad ($9.80) is ideal for those interested for a quick and light lunch, as well as a refreshing appetiser for two to share. The generous portion of sashimi pieces consisted of Maguro, Salmon and Tako and nicely drizzled with Wafu dressing.
If one is keen for a little game of Russian roulette, you can do so with a mere $10.00 to savour the Fugu Mirin Boshi, or Dried Puffer Fish. The fish snack was chewy and addictive, akin to Bak Gwa, but otherwise lacked the wow factor.
The Renkon Chips, or Deep-fried Lotus Root ($4.00) was surprisingly delectable. Despite its humble appearance, the chef painstakingly prepared each chip by slicing with the finest, thinnest precision and fried at the exact temperature to achieve its crisp texture.
This was not the first time that HFB sampled a Kawa Ebi Karaage, or Deep-fried River Shrimps. For $8.00, one can pop a mouthful of entire shrimp into your mouth and enjoy the crunch. However, for reasons unknown to HFB, it just wasn’t as satisfying as my previous experience here.
The Kamasu Shio, or the Barracuda prepared with salt base ($18.00) was very sweet and fresh. A seasonal fish that Tetsu brings in on occasions, one has to be fortunate to taste it. However, the only irk was the numerous tiny bones within its flesh.
The highlight of the day was definitely the Special Tetsu Sushi Roll that was specially brought out by Chef Ken. An off-the-menu item, it consisted of a mixture of tuna and salmon that was fried and rolled within seaweed, coupled with the outer crust coated with sesame seeds and crispy crumbs. The whole package provided a crunchy finishing that was all but satisfying.
The Salmon Belly Sashimi was definitely not something new, but Chef Ken was generous enough when HFB mentioned he was actually craving for some raw fish. Thick, oily piece of fish – this is how every sashimi should be! Perfect.
The Yaki Niku, or Beef Tenderloin was hand-grilled producing a succulent piece of meat. It was good on its own, but HFB did find the accompanied sauce a little too overwhelming sweet, paralleled to that of char siew.
If beef is not your type of meat, one might opt for the Buta No Shogayaki, or Stir-fried Pork with Ginger ($13.50) instead. The meat was tender, but perhaps owing to personal preference, HFB did not quite take to the dish.
The Anago or Seawater Eel ($15.00 for a pair) came different from the usual sushi. Wrapped nicely into a ball, it came served with a spoon. Halved it and one could find warm flavoured rice instead of the usual cold sushi rice. It was definitely something different and another unique creation by Chef Ken.
The best way to round off a meal is to finish it with a dessert. And how wrong could one go with the winning combination of Macha Ice Cream with Azuki & Shiratama ($4.80).
However, if one preferred a palate cleansing dessert, the newly introduced Yuzu Ice Cream on Strawberry Sorbet ($5.80) would suit you instead. With a hint of tangerine, grapefruit and pine, one would be awed by the delicate and subtle taste.
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The Sashimi Salad ($9.80) is ideal for those interested for a quick and light lunch, as well as a refreshing appetiser for two to share. The generous portion of sashimi pieces consisted of Maguro, Salmon and Tako and nicely drizzled with Wafu dressing.
If one is keen for a little game of Russian roulette, you can do so with a mere $10.00 to savour the Fugu Mirin Boshi, or Dried Puffer Fish. The fish snack was chewy and addictive, akin to Bak Gwa, but otherwise lacked the wow factor.
The Renkon Chips, or Deep-fried Lotus Root ($4.00) was surprisingly delectable. Despite its humble appearance, the chef painstakingly prepared each chip by slicing with the finest, thinnest precision and fried at the exact temperature to achieve its crisp texture.
This was not the first time that HFB sampled a Kawa Ebi Karaage, or Deep-fried River Shrimps. For $8.00, one can pop a mouthful of entire shrimp into your mouth and enjoy the crunch. However, for reasons unknown to HFB, it just wasn’t as satisfying as my previous experience here.
The Kamasu Shio, or the Barracuda prepared with salt base ($18.00) was very sweet and fresh. A seasonal fish that Tetsu brings in on occasions, one has to be fortunate to taste it. However, the only irk was the numerous tiny bones within its flesh.
The highlight of the day was definitely the Special Tetsu Sushi Roll that was specially brought out by Chef Ken. An off-the-menu item, it consisted of a mixture of tuna and salmon that was fried and rolled within seaweed, coupled with the outer crust coated with sesame seeds and crispy crumbs. The whole package provided a crunchy finishing that was all but satisfying.
The Salmon Belly Sashimi was definitely not something new, but Chef Ken was generous enough when HFB mentioned he was actually craving for some raw fish. Thick, oily piece of fish – this is how every sashimi should be! Perfect.
The Yaki Niku, or Beef Tenderloin was hand-grilled producing a succulent piece of meat. It was good on its own, but HFB did find the accompanied sauce a little too overwhelming sweet, paralleled to that of char siew.
If beef is not your type of meat, one might opt for the Buta No Shogayaki, or Stir-fried Pork with Ginger ($13.50) instead. The meat was tender, but perhaps owing to personal preference, HFB did not quite take to the dish.
The Anago or Seawater Eel ($15.00 for a pair) came different from the usual sushi. Wrapped nicely into a ball, it came served with a spoon. Halved it and one could find warm flavoured rice instead of the usual cold sushi rice. It was definitely something different and another unique creation by Chef Ken.
The best way to round off a meal is to finish it with a dessert. And how wrong could one go with the winning combination of Macha Ice Cream with Azuki & Shiratama ($4.80).
However, if one preferred a palate cleansing dessert, the newly introduced Yuzu Ice Cream on Strawberry Sorbet ($5.80) would suit you instead. With a hint of tangerine, grapefruit and pine, one would be awed by the delicate and subtle taste.
163 Tanglin Road
#03-18 Tanglin Mall
Singapore 247933
#03-18 Tanglin Mall
Singapore 247933
Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Pris, Jason, Chef Ken and Tetsu for their generous hospitality.
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