The wooden interiors gave a homely feel to the place and while the dimmed lights were cosy, it was a disaster for photography. Fortunately, we were seated at the (sushi) bar counter where one or two strong lights shone. Business was good even at 8.30pm. In fact, our table of 4 had to make do at the (sushi) bar counter for an hour before being moved to another more comfortable seat.
A quick browse of the menu explained the crowd. They offered ala carte... and buffet. Hungry people can't afford to slowly browse, pick and choose so ala carte buffet it was. Just point on the menu and salivate while coverting thy neighbour's bento box.
As expected, the sashimi was first to hit the table. No-need-to-cook-it-so-should-be-faster theory holds. Pretty thick slices of Maguro, Sake, Tai, Hamachi and Tako were sufficiently fresh and gone in 60 seconds. The octopus was a little icy though.
Another forget-the-cooking-and-just-assemble item arrived- Sake Sushi. I think they used the belly. Check out the fat streaks.
And more sushi- California Maki.
Potato salad is kinda hard to go wrong. And it really didn't.
This is the Yaki Niku (Beef with Special Sauce). Typical fatty slices of beef stir-fried with garlic, onions and terriyaki sauce. Made me order rice.
Fried Garlic Rice turned out average. A more robust flavour from the garlic and hot wok would have boosted its appeal.
The Lotus Root with Vinegar Sauce was a good palate cleanser! This slices of vinegary lotus root prepared the way for more food.
Edamame to add some green to the diet. Hehe.
Chawanmushi was a hot, silky egg custard. With just a slice of shitake and Japanese fishcake, it was simple yet satisfying. Maybe the recession has hit Chawanmushi and removed the piece of chicken, prawn, gingko nut and what not.
The Tonkatsu was good as deep-fried breaded pork but as Tonkatsu, it was nothing like Tonkichi's or Tetsu's. Well it's an unfair comparison anyway. The Soft Shell Crab behind was unfortunately too oil-soaked and could chalk up one's daily intake of oil.
I was surprised to find Mentaiko Pasta at a Japanese buffet. But oh what joy it is to find when the pasta was firm and the onions and mentaiko giving that spicy-umami injection.
Tako Yaki were piping hot and with squishy-goey insides. Not the most appetising description but when served hot and with a dab of mayo and lots of bonito flakes, it was still yum.
Age Dashi Tofu is one of my favourites. Here, the skin was a mix of crisp and chewy, and clothed the tofu nicely.
The Saba Shioyaki was decent but its burnt skin marred the experience.
I can't remember the exact name of this dish but it was a bowl of udon soup with a piece of fried chicken. They also had ramen, curry udon and soba.
The Tempura was average at best. The prawn was scrawny and limp.
But it was still ok compared to three items that I found really bad.
First up was the the Unagi Tempura with Special Sauce. It was the special sauce that was a turn-off. A strange mix of sweetness and heat that didn't go well with the unagi.
Next was the Tori Ponzu (Fried Chicken with Special Sauce). Note its 'special sauce' once again. Sour chicken doesn't seem like a good idea.
Lastly, it was the Shishamo Furai. Think cold, soggy, fishy. Certainly not a tagline that any fish would like.
We had quite a few more dishes but I gave up taking photos after we moved to another table.
Overall, I feel that Momoya has done a good job. Being only 1 month plus
Lunch Buffet- $26+
Dinner Buffet- $30+
16 Jalan Pari Burong (off Simpang Bedok)
Tel: 6245 3303
Chew On This: I was pleasantly surprised when a staff came to ask for feedback and he was even writing everything down on paper. Later on, the lady boss spoke to us, informing us that Momoya had just started and sought our understanding should anything be not up to expectation/standard. I'm impressed at their sincerity and pro-activeness to seek customer feedback and suggestions. All the best, Momoya! Hopefully you would have blossomed when I next return.