Good but no wow factor at Enbu

SINGAPORE - (THE NEW PAPER) Another Japanese food outlet?

At Suntec City's Sky Garden, there will be seven more at Eat At Seven, operated by Global Retail Partners, a joint venture between ANA Trading, Tomo F&B and Komars Group.

Enbu is the first of the three eateries to open initially. The remaining four will open later this year.

Enbu - Singapore's first-ever warayaki (cooked over straw) and charcoal grill izakaya - is probably the weakest in concept. The key is the grill but that is not available at lunch.

All the dishes were good but nothing had the wow factor.

Still, most of them are under $20 - maybe that is supposed to bowl you over.

Enbu is unlikely to be your go-to Japanese restaurant but if you are there, it will be worth the while.

The chicken warayaki ($12) has a lovely smoky flavour. The accompanying spring onion sauce made it interesting.

Layered flavours

Takana fried rice from Enbu. PHOTO: THE NEW PAPER

My favourite dish is the takana fried rice ($15), with bits of preserved vegetables and steamed white bait. The salty flavours are layered and not overwhelming. The best thing? When I returned, it got better.

Tuna better

Amaebi yukke from Enbu. PHOTO: THE NEW PAPER

There are two versions of the amaebi yukke (sweet prawn with home-made sesame-flavoured sauce). The shrimps ($14) have a sticky texture. The maguro (tuna) version ($15) is way better.

Impressive each time

Smoked salmon with home-made cheese tofu from Enbu. PHOTO: THE NEW PAPER

I ate the smoked salmon with home-made cheese tofu ($12) four times on three occasions, and each time I was impressed. The tofu, with a hint of smokiness, is pleasing.

Looks good, tastes good

Tsukune onsen tamago from Enbu. PHOTO: THE NEW PAPER

The tsukune onsen tamago (chicken meatball with egg) ($13) is a gorgeously plated dish, and the taste is just as good. The chicken patty has enough juice and flavours to keep it exciting. And everyone will love this on Instagram.

Suntec City Mall #03-307
Opening hours: Daily 11am to 11pm
Tel: 6268-8043

This article was first published on July 29, 2015.
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