Mizuki

Chef Fei’s tempura is both a feast for the palate and the eyes. He has a deft hand with the batter. And his control of the heat makes the tempura crisp with the right doneness so you can still taste the freshness of the ingredients.

Very well executed Tempura Omakase. Fresh seasonal ingredients in a delicate tempura batter that hardly left any residual oil on the paper. The uni on shishi leavi tempura was heavenly.

Every food served was exquisite and a delight! The chef is very talented in putting together and transforming the ingredients to bring out the flavours and profile. Not quite the usual tempura you are used to. Extraordinary and it leaves you wanting more!

Been a while not visiting Mizuki for their tempura lunch, I got to say it seemed to improve than my last visit. We had the private room for our Seasonal Tempura lunch. Starting with delish mini appetizer of sashimi, tamagoyaki and fish roe. Continued with excellent seaweed chawanmushi which was silky and smooth. Started our tempura with the ebi and eggplant, scallop and sweet potatoes, white fish, unagi and enoki mushrooms, and with mini kakiage don ( not in photos) and completed with goma ice cream. I couldn't fault any of the tempura dishes, it was cooked perfectly served with salt, curry powder and the tempura sauce, which the staff would recommend which to try on every dish. The only minus point sitting in private room was the staff must open and close the door to check if we have finished each of our dish before serving the next one. But would love to return here when tempura cravings hit..

(3.5 stars actually, shame Google doesn’t allow for it) Went for lunch and ordered the Koubai tempura omakase ($100) with uni add-on ($40). The batter was light, as you'd might expect from a tempura outfit that charge these prices. However, there were many inconsistencies: See pictures to guide - The hotate was perfect, no gap between the batter and the hotate, and the thin layer was just crisp enough, perfect. Then 2 courses later, the eggplant's batter was barely even sticking to the product, completely fell apart upon picking it up, what a shame. The uni, already wrapped in seaweed, had barely any batter on it. Taste: the anago, ebi, corn, pumpkin and tilefish were the highlights. Amazing texture and consistency of the meats throughout, sweet as well. The uni tasted great as well but it was possibly overfried for maybe a few seconds, the curd-like texture wasn't consistent and that changed the taste profile a little. Presentation: I know this is just a tempura restaurant but how I was served the hotate was a disappointment. The chef tried just once to plate both hotate pieces facing up (see pic), one fell and he just left it there and placed the other. This lack of attention to detail would not be so jarring if not for the price I paid. That being said, it's still one of the better tempura places here in Singapore because.. well, where else can you find good tempura in a small island outside of Japan?