One-bowl wonders at Ninja Bowl

SINGAPORE - (THE NEW PAPER)  I'm glad we have something like Ninja Bowl in our midst.

This restaurant, which opened last month, checks a few boxes on my list of key criteria: It's inexpensive. It serves tasty food. It has a fun atmosphere. The portions are huge.

Created by the people behind Chillax Cafe and Babette Restaurant & Bar, the concept here is Japanese-inspired one-bowl meals.

Although the bowls are what they're pushing, its small all-day brunch menu is filled with winners. You should try all the items.

So far, Ninja Bowl is only open till 7.30pm. It'll extend its hours later this month, which will make it easier for you to visit.

Service charges don't apply at Ninja Bowl, so if you're happy with the service (and it's likely you will be), be nice and leave a tip.


Gyu & Tama ($17). 

I love the Gyu & Tama ($17) so much. The beef cheek - braised for 24 hours - is so tender, and is complemented with scrambled eggs.

The value for this is astonishing. This is one dish that tastes double the price.


Ebisu ($18).

One of the stars from the brunch menu is Ebisu ($18). I was impressed by the generous serving of seared Hokkaido scallops (I counted at least three) and mussels.

With bread to sop up the sauce, it's a meal in itself.


Kabuki ($14).

The Kabuki ($14) features chicken thigh marinated in miso, soya sauce, garlic and honey, but the star is the delicious pickled beets. Its sweetness elevates this otherwise mundane bowl.


Yasai ($16).

One bowl I will return for is Yasai ($16). The chunks of salmon poke (seasoned with a blend of soya and ponzu sauce) go well with the quinoa and egg. It's a tasty and satisfying meal.


Fancy French ($16).

Fancy French ($16) is such a pretty sight. But I wish there was more of the fig jam because the homemade brioche is very dense, and all I can taste is bread.

weeteck@sph.com.sg

WHAT Ninja Bowl

WHERE 15, Duxton Road

WHEN Weekdays, 9.30am to 7.30pm; Weekends, 9am to 6pm

CALL 6222-8055


This article was first published on May 4, 2016.
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