Morsels of Délice: May 2025

Saturday, May 3, 2025

Harry’s Boat Quay - Great Watering Hole

A comedy show takes me to Harry’s Boat Quay, a quaint, cosy watering hole right by the river! Walking along Boat Quay, which is beside the river, is quite an experience in itself. Feeling the light breeze by the river, the bustling crowd and the rows of restaurants housed in heritage buildings, it incites a different kind of feeling.

And Harry’s fits right into the vibe of Boat Quay. It is this cool pub with dark wood interior and yellow lights to give off the chill, cosy, stylish bar feel. Along with TV showing football matches, it is absolutely great for chilling and relaxing.

The food is tasty, with lots of classics such as Aglio Olio, Pizzas, French Fries, Wings, Sausages and even Satay! There are also Mexican options, like Nachos, to perk things up.

The service is very good, being friendly and helpful. I enjoy my outing here.

Aglio Olio here is given a twist with the addition of Japanese Furikake, which works. The spaghetti is smooth and of al dente texture. The generous amount of prawns are so bouncy and juicy in texture.

Beer Battered Prawns is so crispy on the outside, contrasting so well with the bouncy texture of the prawns. A very delightful snack.

Mojito to enjoy with the comedy show

Sparkling Apple Juice with chamomile is actually very good and refreshing.

Thoughts: Awesome place to chill, relax and enjoy sone good food

28 Boat Quay

Ka-Mon - Awesome Japanese Grill Feast

When I found out about Ka-Mon, a place serving dishes prepared with three different types of Japanese Grilling methods, I know I got to try the food here. Especially when this place features two types of grilling, namely Genshiyaki: an ancient way of grilling, and Warayaki: straw-fired grilling, that I have never tried before.

I always love grilled food because grilling unlocks a special type of sweetness that adds complexity to the original taste of the ingredients. And at here, I actually get to savour the subtle differences in taste between each grilling methods. Robatayaki has a mild light sweet char, Sunken Hearth packs more oomph in the char while Straw-Fried Grilling has a char with vegetal sweet aroma.

I also love the variety of grilled food options, from aged duck breast, scallop, prawn, pork to tender juicy wagyu, so everyone can enjoy one's favourite grilled protein here. They also have value for money set lunches, Japanese appetisers, sashimi and such. The set lunches look popular, since the restaurant is almost full, with quite of number of patrons ordering the set lunch. Since I'm specially here for thde different types of grilled food, I resist the temptation of the set lunch and order items from each type of grill instead. And yes, I'm very happy with my choice because they are so delicious, hitting the sweet spot, inciting moments of "wow".

The place is very spacious with modern Japanese vibe, full of wooden panels of different shades, shiny brick red tiles and a centrepiece of open kitchen counter, where patrons can see the chefs in action.

The service here is awesome, being attentive, friendly and professional. So yes, this place is a must-visit, for enjoying awesome grilled food plus other Japanese fare and experiencing something different.

Robatayaki Hokkaido Scallop with Avruga Caviar, Gochujang Butter, Garlic Chucks is luxurious and is the most flavourful scallop. It has a creamy taste at its core, tempered with light sweet char and savoury buttery flavour, to give complexity and body to the taste. The crispy garlic adds a good crunchiness to the bouncy, succulent texture of the scallop.

Genshiyaki Grill Jumbo Tiger Prawn is slowly cooked by placing the skewered prawn besides a stack of burning charcoal. This is where I get to taste the difference in taste due to different grilling. The prawn grilled Genshiyaki way features a char that is more pronounced and intense. Prawn is tender with a good bite, moist and sweet. I love this too.

For Warayaki Grill Tataki, I opt for Australian Wagyu MB7, where ingredients with simulating taste such as Daikon, Ponsu, Shiso, Myoga are added, yielding mouthfuls of exciting, tangy flavours. The Wagyu, carefully grilled with straw, is meaty, juicy, with an extra sweetness from the vegetal sweet. The sweetness of the meat is accentuated by the different elements of this dish.

Aged Breast of Duck, dressed with Gobo Purée, Tare, Fuji Apple features this incredible crispy skin, succulent texture, milky base notes and this warm savoury sweetness. It tastes so different from other ducks, in a very good way.

Chicken Tsukune and Chicken Wing are best savoured when hot. Chicken Tsukune is pillowy, meaty and juicy while the Chicken Wing has a nice crispy skin and is so flavourful. And they go so well with the raw egg yolk soaked in soy sauce.