Gyutan-Tan

justinteo

This is probably the first and only in Singapore. It’s a gyutan (ox tongue) specialty restaurant where you can have multiple variations of gyutan served in different creations - as a carpaccio, sumiyaki, shabu shabu; or in a stew, donburi, chazuke, or mazesoba.
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For the grilled dishes, they used binchotan so you get the characteristic smokiness that comes with with it. They have firmly set their foundation on using quality ingredients and meticulous cooking, yet their dishes are creative as well. You have Italian influences in the Cold Roasted Gyutan Carpaccio ($15, dinner only) which comes with balsamic vinegar and rocket salad, and a Korean sweet-spicy yangnyeom sauce to opt for with the grilled gyutan.
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My favourite dish has to be the Sumiyaki Gyutan lunch set ($25), with the option of grilled thin-cut of thick-cut gyutan (or both!) along with rice, soup, salad, and mountain yam that went so well with the rice! This was only available during lunch, but for dinner you can opt for the Gyutan Shabu Shabu ($28) that with large slices of gyutan in a kombu dashi broth, vegetables, mushrooms, kuzukiri noodles, and namafu.
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They also serve good non gyutan dishes. We tried the Tonteki Plate (from $18) with pan-fried pork chop with wonderful firm but bouncy texture, covered in sweet-savoury and thick homemade garlic brown sauce.
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And rarely do you find a restaurant that does really well in their drinks and desserts as well. They have a mixologist to create their tea, and desserts are well-crafted. There’s the Home-made Egg Pudding ($4, really good!) and the Japanese Tiramisu Parfait ($11.50) which is Chef’s interpretation of the tiramisu, with mascarpone cheese, coffee jelly, kinako, dango, vanilla ice cream.