Ever since I first stepped foot into Daizu Cafe, I’ve only had resounding praises for their fare, generous portions, and wood-heavy interior with floor-to-ceiling windows that keep the space brightly-lit. As with all great places, Daizu continues to innovate and adapt.
Here’s a look at their new menu items you can look forward to the next time you visit.
Truffle Umami Chirashi
Daizu’s chirashi bowls are loved for being well-loaded, and here’s the same generous portion but elevated with truffle. The Truffle Umami Chirashi (S$24) features assorted diced sashimi marinated with their house speciality truffle umami sauce and truffle paste.
Steak & Scrambled (Brunch Item)
A special take on steak and eggs, this iteration — Steak and Scrambled (S$26) — presents pan-seared beef striploin topped with creamy mushrooms, fluffy scrambled eggs, a delicious potato salad, tobiko, and mixed greens.
Shichimi Mentaiko Fries
I’ve had Daizu Cafe’s mentaiko fries before, but these Shichimi Mentaiko Fries (S$13) is essentially an upgraded spicy version of the creamy, savoury goodness.
Cold Salmon Cream Pasta
Thick slices of salmon belly and tobiko sit atop cream-tossed spaghetti in the Cold Salmon Cream Pasta (S$22) which turned out to be a lot less cloying, or jelak, as expected.
Philly Cheesesteak (Brunch Item)
The Philly Cheesesteak Roll (S$18) is a brioche roll that’s stuffed with beef shabu, topped with fried onions, cheese sauce, and is served with fries on the side.
Long in the making, these bottles of beverages-turned-desserts feature the flavours Royal Milk Tea (S$8), Matcha Latte (S$8), Purple Potato (S$8), and Dark Chocolate (S$8). Alternatively, snag them all in a set of four (S$28) for the full cremé experience.
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