Kazokutei @ Plaza Singapura Revisited

Was quite interested in what the Curry Udon at Kazokutei would turn out to be like after tasting the one at Tsuru-koshi Udon, so I trekked to Plaza Singapura to give it a try.



Also decided to try the kakiage and ebi tempura while I was at it. The curry at Kazokutei is definitely meatier than at Tsuru-koshi Udon, with slivers of meat in the sauce. It did have a slightly sour tang to it that took some getting used to, but the flavour was good.



The kakiage was done in a tower-like piece, resembling the tahu telur in Indonesian restaurants. There were shrimps on top, and the rest of the tower consisted on slivers of vegetables, including pumpkin, carrot and long beans. While there was a lot of vegetable for the money, there was too little tempura batter, and the overall product was not as crisp as one would expect from a tempura. The ebi tempura here is much better than at Tsuru-koshi Udon, with a light batter.

Overall, I rate Kazokutei better than Tsuru-koshi Udon, the other specialist udon eatery. It is cheaper, and in a proper sit-down restaurant environment, and produces better food too!

The Original Review for Kazokutei at Plaza Singapura