Saturday, January 17, 2015

Still Soba So Good

It's been (I think) almoost 10 years since I had last dined at Shimbashi Soba and so I was very excited to return to relive the fond, delicious memoories. What I just said also means that if they depended on my business, they would probably be out of business. Moohehe. 

My Yuzu Kamo Tsukemen Seiro Soba ($21.80; additional $5 to upsize the soba) hit the right spot with chilled soba served with a hot bowl of quite intensely flavoured broth. Dip a few strands of soba into the broth and slurp up for a cold-hot effect. The soba was delightfully firm with a slightly springy texture while the broth was savoury, salty and sweet. Shitake and abalone mushrooms, veggies, slices of French duck breast, tau pok and a soft boiled egg sat in the tasty broth. On the side was chopped spring onions and a dab of yuzukosho; the latter added a lovely zesty, spicy kick.

For a totally chilled soba experience, try the Gomadare Seiro ($15.20) which was refreshing and simply served with a creamy sesame sauce accented by grated ginger.

Ebi Tempura ($19.80 for 5 pieces) made for good accompaniment to the soba. Decent without being soggy nor reeking of rancid oil.

For desserts, the Matcha Warabi Mochi ($5.80) is something this non-dessert-loving cow is happy to have any time! Not too sweet, the cubes of mochi were made in-house and had a pleasant gummy texture without being heavy or stodgy. I enjoyed the slight bitter flavour of the matcha balanced by the syrup. A sprinkling of kinako (roasted soybean flour) imparted some textural contrast.
I don't why it took me 10 years to return but I'm quite sure my next visit would not be that long! Moohehe.

Shimbashi Soba
Tel: 6735 9882
Opens: 11.30am to 10pm (last orders at 9.30pm)

Chew On This: Shimbashi Soba makes its own soba on-premise from nothing moore than buckwheat flour, wheat flour and water. Come at the right time and you'll see a chef making soba at the open kitchen!

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