Tendon Kohaku | Singapore’s First-Ever Sea Urchin Tendon

Media Tasting at Tendon Kohaku

Head to Suntec on a weekday afternoon and spot the snaking queue outside one of the Eat at Seven stalls – Tendon Kohaku.  Having tried their seasonal special, I can see why this is the case. 

This winter, Tendon Kohaku is offering a sea urchin tendon – the first ever on this island.  This glorious bowl showcases nine extravagant treasures of the sea: amaebi (sweet shrimp), sea urchin, scallop, oyster, snow crab leg,  chikuwa, dory fish, ikura and “uni maki”.

All made with premium ingredients, my personal favourite is the scallop from Hokkaido – deep fried to perfection, thus boasting of a crispy exterior and yet still retaining the plump and tender texture of the fresh scallop.  Another outstanding tempura is the “uni maki”, which features amaebi wrapped in oba leaf, then topped with sea urchin (yes, then deep fried!). Both the amaebi and sea urchin are of sashimi grade. The other ingredients making up the bowl are also sourced from different parts of the world – oyster from Harima, a province known for their fresh oysters; snow crab leg and ikura from Alaska.

Every ingredient is coated with the highly lauded seaweed tempura batter, which is enlivened by aonori (dried seaweed) powder.  The powder adds a subtle savoury and earthy note and is the reason behind the green colour you observe in the bowl above. It is recommended to go with the original sweet sauce first, but for those preferring a spicier kick, you can request for the spicy sauce to be served on the side.

I’m glad there isn’t an oily aftertaste even after wiping the bowl clean.  We were also informed that Kohaku utilises a special cooking technology that ensures the oil is kept clean and fresh even after repeated frying.

Head down to either of their outlets (Suntec City, Chinatown Point, Boat Quay and Clarke Quay Central) to snag this value-for-money bowl.  It will be available from 16 December 2019 to February 2020.

*Service charge(10%) and GST(7%) applicable.

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