I like it that this restaurant offers quite a good amount of privacy since each table is segregated by partitions attached to the back of the benches. The setting is pretty chic, making the place looks like a posh shabu shabu outlet. Most attention-grabbing set-up of the restaurant is definitely the rows of free flow of vegetables, noodles and fish/cuttlefish/pork balls shrouded in the mist of dry ice. Somehow, this does make me hyped up about getting the fresh vegetables from the counter.
The vegetables are very fresh and in good shape—you know how vegetables in most buffet establishments look pretty battered due to sloppy handling and such, so the restaurant gets a pass on this item in the checklist.
The thin meat slices are presented neatly in boxes that we can keep ordering from the staff. Even the chicken meat is sliced into thin pieces, and yes, paper thin chicken slices also taste better than those chunky pieces, if there is no marinade. The thin slices absorbs the essence of the broth very well, yielding flavourful, easy to bite delights. And I like it that the pork here does not have that strong porky smell. All these go so well with the starchy, pearl-like rice, which is also free-flow. Udon is a great choice for source of carbohydrates also due to its chewy texture and its inherent neutral taste. Avoid putting instant noodles into the soup base though. The taste of instant noodles will pretty much eclipse over any other flavours and ruin the taste of the broth. If one really craves for instant noodles, dunk it in at the end after done with drinking the soup.
Each patron can choose 2 kinds of soup bases, and I opt for yuzu dashi and ginger chicken. The citrus in yuzu dashi is perfect for enhancing the taste of meat by adding that little kick. Ginger chicken is very flavourful, combining the goodness of chicken and ginger, which are good for eliminating the coldness in the body, according to traditional Chinese medicine theory. So this soup base is great for cooking the vegetables and udon—I love the slightly chewy texture of the udon. Spicy dashi is also highly recommended since this adds a punch to the taste while not overwhelming the taste buds. Tip: add some clams to the soup base for the extra umami.
Another highlight is the dazzling array of condiments available to dip the cooked ingredients in. From ponzu sauce, sesame sauce, grated radish, grated garlic mixed with salt, spring onions, parsley to chilli, one can try them all to see which dip works the best for different food. My personal opinion is that sesame sauce is more for the meats, grated radish adds a refreshing element to the taste of the food. As for ponzu and grated garlic, they go well with everything.
The service consisting of young, energetic staff is efficient. Okay, here comes the best part: it only costs $15.90 per person to dine here during lunch time! Talking about super value for money. Sorry Hai Di Lao, Gyu Jin has become my top choice for steamboat already since the price is way too attractive.
Note: The Value for Money is applicable to lunch buffet only. And during dinner time, due to the sheer size of the crowd, the food is replenished at a slower rate than consumption rate.
My Thoughts: It is one of my Favourite Haunts!
Nearest car park: Millenia Walk's car park
Nearest MRT: Promenade
Millenia Walk #02-09
9 Raffles Boulevard
Singapore
Contact No: 6253 9218
