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Q-WA Izakaya, Bugis: Casual Izakaya Opens Second Outlet with Japanese Spirits Going For $5

Q-WA Izakaya at Beach Road Bugis is a new Japanese restaurant that specialises in yakimono (Japanese grilled skewers). It prides itself on serving quality yakimono with ingredients imported from Japan and using sawdust bincho-tan–which is dense coal made from oak–to grill the food. After their first outlet at East Coast, they recently open their second which emulates the hole-in-the-wall experience that one may get at izakayas in Japan.

To start with: something different from the usual soft shell crab, the crispy Japanese freshwater baby crab ($ 7.90), is well-seasoned and a hint of spiciness can be detected. Even though small in size, the sweetness of the crab meat comes through. This pairs very well with a cold Asahi in hand; perfect pub grub to share among friends.

From L to R: Tomato maki, cherry tomato bacon with cheese ($ 3.20); Uzura Maki, quail egg bacon ($ 3.30); Shiitake Maki, mushroom cheese bacon ($ 3.30); Enoki Maki, golden mushroom bacon ($ 3.30); Asupara Maki, asparagus bacon ($ 3.60); Tsukune, chicken meatball ($ 3.60)

The skewers are ok but nothing to shout about. They are marinated with an in-house garlic spice powder and moshio or seaweed salt. Unfortunately, they are too heavy-handed with their seasoning as most of the skewers come out as sodium bombs and I can feel my kidneys crying. Considering that the skewers are grilled over bincho-tan, it is disappointing to note that most skewers lack smokiness, an essential element of good yakimono.

From L to R:  Butabara, pork belly shio ($ 2.90); Butabara Miso, pork belly miso ($ 3.20); Tebasaki, chicken wing ($ 3.50)

The chicken meatballs ($ 3.60) are tasty and have a nice texture but they remind me of Tori-Q. Other interesting items are the fatty ox tongue ($ 6.80) and ox tongue special ($ 12.90), with the former being tender and the latter chewy but both don’t fare well in the taste department (my taste buds possibly may have already been…desensitized by all the salt).

From L to R: Negima, chicken with leek ($ 2.90); Negima Cheese, chicken with cheese ($ 3.30);  Enoki Gyu, golden mushroom beef ($ 4.80);  Asupara Gyu, asparagus beef ($ 4.90)

The chicken tail ($ 2.80, pictured below) is, however, the highlight of our meal. Funny how inexpensive cut of the chicken ends up being the prized skewer. The chicken tail, or some term it euphemistically as “Parson’s nose”, is nicely charred and the fat-like texture of the rump is flavourful and packs an umami punch.

Fatty ox tongue ($ 6.80) and ox tongue special ($ 12.90)

Thankfully, the teriyaki glaze on the Japanese squid ($ 15.80) is not excessively sweet and that helps to lift the otherwise bland squid.

Another recommended item on their menu is the seared mackerel marinated with vinegar ($ 18.80). Having the fish on its own is okay but after squeezing lemon over it, the touch of lemon juice instantly jazzes up the dish; the acidity of the lemon cuts through the richness of the mackerel. However, the skin of the mackerel could have been crispier.

Overall, the food here is satisfactory but they could go easy on the salt.


Menu


Q-WA Izakaya
103 Beach Road, #01-02, Singapore 189704
Tel: +65 8336 7728
Daily 11.30am–2.30pm, 5pm–11pm, Closed on PH
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Food: 5.5/10
Decor/ambience: 6/10
Price/value: 6/10


You may be interested in…
Chao Chao Gyoza, Royal Square @ Novena: 1971 Osaka Izakaya, Serving Not Just Gyoza
Grand Jeté Cafe, Ngee Ann City: Japanese-Western Cafe, an Oasis Away from the Crowd
SENS Sushi & Grill, Holland Village: When I Maki in the Summer
Hokkaido-Ya, Vivocity: A New “Smart” Japanese Casual Eatery by Sushi Tei Serving One-Bowl Meals


Written by Vanessa Khong. Vanessa is someone who enjoys checking out the local food scene. She believes the way to her heart is through her stomach.

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Getting Grayed Out Speaker Buttons On iPhone 7 Call Screen? Here’s What’s Going On

By | June 15th, 2018

If you own an iPhone 7 or an iPhone 7 Plus and notice that some of your audio-related buttons are grayed out, you might want to look at getting your device to Apple or an Apple authorized repair center, following reports that there is an inherent problems impacting those particular devices.

Reports coming out of multiple sources, including Motherboard, suggest that owners of Apple’s 2016 iPhones may noticed that buttons such as the speaker button or Voice Memos icon have become grayed out, preventing them from being tapped during a call.

In more serious cases, an iPhone could also find itself stuck at the Apple logo during startup, often after users also noticed the grayed out icons as well. This apparently happens to aging iPhone 7 and iPhone 7 handsets and as time ticks on, more and more devices are falling foul of what one repair shop owner calls “loop disease.”

As it turns out, the whole issue appears to be caused by connectors failing. Specifically, connectors which are attached to the audio chip. These connectors fail, causing the audio-based issues people see with grayed out buttons and then ultimately preventing the iPhone from carrying out boot-up checks when powering on. This in turn causes the boot loop issues some users experience.

The fix? Unless you’re pretty keen to get the soldering iron out yourself, the only fix is to take your iPhone in for repair. The chances are that your warranty will have expired by the time this issue crops up, but we’re told that you can expect to hand over up to $ 150 to get the required work done.

While that’s less than ideal, it’s better than having to buy a new phone outright, so if you’re experiencing these issues get yourself into a repair shop and see if loop disease is your problem.

(Source: Motherboard)

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Shun Feng Crayfish Delight – We’re going cray over this too!

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Launched in April 2017, Shun Feng Crayfish Delight is set to entice patrons with quality seafood in a hawker center. Daniel, who runs the place, started this place out of his love for food and you can certainly taste his passion in his food. Daniel tells me that he used to work as a civil servant, but after 15 years, he decided to try out something that he really has passion for.

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To ensure that his customers are getting the most out of their money, Daniel only chooses the freshest of ingredients. The crystal crayfish delights (small – $ 6/ big – $ 10) is the stall’s signature dish because it’s not easy to find tasty crayfish dishes this affordable in hawker centers. After much sourcing, Daniel reckons that the crayfish that he gets from Surabaya, Indonesia, are the best quality that you can get at $ 6. So, every once or twice a month, he orders approximately half a ton of fresh frozen crayfish directly from Surabaya and those can be kept fresh while frozen for a couple of months. To ensure freshness in the ingredients he uses, Daniel checks the seafood personally before he accepts them from the supplier. He even showed me his stash of crayfish and told me that white-coloured flesh and firm shells are clear indicators of fresh crayfish.

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Owing to his experience in Food Sciences, Daniel is adept at putting ingredients together to create new dishes. All of the dishes from Shun Feng Crayfish Delights are his very own creations and are made fresh daily. After much experimentation and constructive feedback from customers, Daniel has perfected the seafood broth by combining a rich fragrant paste made from 11 secret ingredients and a pork-based broth that he stews for 4 hours diligently every day. What hard work!

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We tried the signature Crystal Crayfish Delights ($ 6) and their Mackerel Slices Delight ($ 7) with a bowl of rice, and kway teow (50 cents each). The broth offers a creamy and hearty seafood flavor that is pretty addictive. The crayfish peels off its shell super easily and boasts a sweet and succulent flesh void of the fishy smell that we all dislike. He has also added Dory fish, tofu and his very own meatballs into the soup. The meatballs are made daily with a mix of flounder fish bits to give a unique texture and fragrance. I liked that the meatballs were well marinated and juicy. He uses air flown Australian pork shoulder for the meatballs so it’s less likely to fall apart. If you really want more crayfish, you can opt for the $ 10 version which has 3 crayfish instead of 1, and additional pieces of meatballs! I decided to pair this with a classic bowl of white rice and it was just gratifying, to say the least.

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We also liked their Mackerel Slices delight which comes in the same beloved broth with 2 grey prawns and fresh mackerel slices. Daniel is exceptionally generous with the Spanish Mackerel slices. The freshness of the fish is evident in the sweet and tender flesh. Although we were a little lazy to peel the huge prawns, the crunchy and tasty prawns made the effort worthwhile. At $ 6, we felt that this bowl of soup offered more value for money, unless you really want the crayfish. We also ordered a bowl of their crystal horfun which comprises kway teow dressed in dark soya sauce and garnished lavishly with crispy shallots. For 50 cents, you can’t really go wrong – its well-seasoned and delicious. Since both the crystal horfun and the rice are priced at 50 cents each, I’d go for the crystal horfun.

Although the food prices are slightly higher than usual hawker stalls, the generosity and quality of the ingredients used will make you feel that the dish was worth every penny. 

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Shun Feng Crayfish Delight. We will verify and update from our side. Thanks in advance!

Nathanael Chan

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Miss Tam Chiak