Wandering around town in the sweltering heat? Make a stopover at Great World City for Tempura Makino and its summer specials.
Eel-evate your mood and fill your stomach all at once with three versions of unagi — a prized delicacy in Japan.
It’s said that this freshwater eel can help to increase stamina, reduce fatigue, and help the body cope with the blazing heat of summer.
We made our way down to Tempura Makino itself to put these claims to the test.
The interior was reminiscent of the restaurants in Japan with its wooden countertops and booth seats.
We started off with ice-cold drinks, which were perfect for quenching our thirst in the summer heat.
The Umeshu Chuhai (S$10) was naturally sweet, which is great given that no sweeteners or additives were used.
If you prefer something zesty and fresh rather than just sweet, opt for the Yuzu Lemon Chuhai (S$10) instead.
Our first appetiser was the Mozuku Uzaka with Shikuwasa Jelly (S$9).
The cold dish mostly consists of Mozuku seaweed, which reminded us of chewy Konjac noodles texture-wise. The dish also had jelly made from Japanese limes, which added brightness to the seaweed and slices of grilled unagi.
Another appetiser, the Unagi Isobe Age (S$10) features unagi that’s battered and fried with flakes of green seaweed. The batter was delicate and extra savoury with the bits of seaweed, pairing well with the salty tempura sauce.
Finally, we’re at the star of the show — the Unagi Tempura Hitsumabushi (S$28). We were recommended to eat the rice on its own, then with the condiments, and finally with the genmaicha dashi.
On its own, the sauce really shone with the crispy Unagi tempura. I’ve never had Unagi fried before, so this was a pleasant surprise. The batter was also very light which prevented it from taking away from the soft unagi within.
As an avid spring onion lover, the toppings are always welcome. The seaweed added a boost of umami to each bite, while the wasabi delivered a spicy kick.
With the genmaicha dashi, I wouldn’t fill my bowl to the brim all at once. If you don’t eat fast enough, the Unagi tempura can get soggy (maybe I was getting ahead of myself by making such a big portion). Next time, try smaller portions so you can enjoy crispier tempura.
Dessert was the Mikan Mochi with Yuzu Sherbet (S$7.50). The mochi had a satisfying chew, and the mandarin orange burst with juicy sweetness, all while being encased in tempura.
The hot-and-cold contrast, though, was a little confusing. The batter might also have been undercooked for us, as there was a lingering aftertaste and grainy texture of cornstarch or flour.
As for the Unagi’s stamina-boosting claims, we’re not so sure. If anything, we left more fatigued from the lunchtime food coma.
Just be sure to pace yourself with the dashi, and save room for dessert!
Tempura Makino
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📍 1 HarbourFront Walk, #02-111, VivoCity, Singapore 098585
🕒 11am–10pm (Daily)
📍 1 Kim Seng Promenade, #B1-112/113, Great World City, Singapore 237994
🕒 11am–10pm (Daily)
📍 3 Temasek Boulevard,#02-305/308/311, Suntec City Mall, Singapore 038983
🕒 11am–10pm (Daily)
📍 78 Airport Boulevard, #01-223, Jewel Changi Airport, Singapore 819666
🕒 11am–10pm (Daily)
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Photos by Tai Wing Xin and Maeve Moore.
