Kuro Izakaya: 50% Off Yummy Japanese Food At Suntec City

Kuro Izakaya suntec city

The first time we dined at Kuro IzakayaΒ in September last year, we found most of the food incredibly salty and not the most memorable dining experience we’ve had in a Japanese eatery so we simply forgot about it. Two days ago, we were looking for a place to have our dinner (at 9pm) because Day One of the National Achievers Congress ended really late, way past 8pm! We found that there’s 50% off at Kuro Izakaya via EatigoΒ (<-click on the link to check out the current promotions) for the 9pm timeslot, so we gratefully made our way there. We found the place looking incredibly familiar (like ‘Hey, we’ve been here before!’ and lo’ and behold I’ve even blogged about it before. LOL) and we ordered items we’d not tried previously. And they were HITS!

This Black Pepper Beef Don was served last but was totally worth the wait.

Kuro Izakaya Suntec City review

For just S$4.45++ (after the 50% off via Eatigo), there are sizeable chunks of still very tender (and pink in some areas) beef, and those awesome slices of fried garlic. I SERIOUSLY love garlic! While he found it a little salty (actually he finds a lot of things salty as he’s watching out for his blood pressure), I thought it was alright. For this kind of pricing, you won’t find something similar elsewhere ok? I’d recommend you head down ASAP to enjoy the Eatigo promotion before it’s gone.

And it’s the same thing for the Aburi Salmon Don. Just S$4.95++ after the Eatigo promotion (and we’re talking about Suntec ok, so this is mindblowingly cheap affordable). And the Sashimi Platter’s just S$12++.

Kuro Izakaya suntec city

I love the swordfish and salmon sashimi slices. I’m not a big fan of tuna, unless it’s in a sandwich like those at Subway. The Aburi Salmon Don (Aburi means “flame seared” – I just Googled it too, so you’re welcome) with the mentaiko sauce was TOO YUMMY! He was a bit apprehensive when I ordered the small portion of this dish but I wasn’t taking any chances. And it turned out alright – sauce was fantastic, salmon delicious, and it’s easy to finish all the rice when you pair it with the sauce.

And if you’ll read my previous blogpost about Kuro Izakaya here, you’ll find that the OYSTERS are really good too. What are you waiting for? It’s now or never. Book a 50% timeslot and go order the a la carte items (lunch sets, drinks, etc are not included). You’ll thank me for it later.

Don’t even have to feel paisehΒ (read: embarrassed) about not ordering drinks (we had our water bottles filled to the brim at the NAC) because you do the ordering via the tablet located at your table. Order’s sent electronically to the kitchen and staff only serve you what you’ve selected. No one’s going to stand around and ask “So, what drinks would you like to have? Any skewers to go along with the food? How about dessert?” πŸ˜€


Our total bill for this meal was S$25.19. Also, we’re getting $1.50 rebate from Shopback ‘cos we clicked through to Eatigo via Shopback. Too much trouble for you? Then just pay full price lah. πŸ˜€

Kuro Izakaya is located at Tower 3 of Suntec City, #01-6-4/605. It’s not within the shopping mall; it’s actually outside, and you’ll see it if you’re heading out to the taxi stand.

You’re more than welcome. πŸ™‚


HDB Farming: Growing, Harvesting and Cooking My Own Kailan :D

Community Garden Singapore

This morning, I harvested my Kailan plus some Caixin from my personal plot at the community garden. (This is the 2nd blogpost in my HDB Farming series. The first was about Caixin which you can read by clicking here) I find it such a privilege and a joy to be able to grow my own vegetables despite living in a tiny pigeonhole of an apartment that we call an HDB flat. For many people overseas, having a garden might be something they take for granted. But to me, it’s truly a privilege. And may I add that the vegetables you “ownself grow, ownself cook” are really the best!

Here’s why:

  1. Peace of mind. I don’t use any pesticides so the vegetables can be eaten, really, after just a quick rinse to get rid of the soil residue.
  2. No wastage. I used to have veggies rotting in the fridge because I don’t cook and eat them fast enough. Now I simply harvest what I’m going to wash, cook and eat immediately. And if there are any scraps (yellowed leaves and all), they can head into the compost bin, and become fertilizer for the next batch of veggies.
  3. Super fresh. The veggies are so crisp that sometimes I have trouble breaking off the bottom part of the stem in order to get rid of the roots. Then I’ll have to use a pair of scissors to do the job.

If you have kids, I’m sure it’ll be easier to convince them to eat their greens if they had actually played a part in sowing the seeds, watering the plants, and harvesting the produce.

I’m usually all sweaty after I do my gardening. I’m sure I’m also inadvertently getting a good dose of Vitamin D from all that sunshine. Some people enjoy buying one of those fancy grow kits for use at home – you can grow tomatoes and strawberries even with those lights installed – but where’s the sunshine? Where’s the sweat and the toil? What comes easily often goes unappreciated. Also, we spend too much time indoors, in an air-conditioned environment. If you’re able to spend a small part of your day outdoors, in nature, getting your hands dirty and your back sweaty, and can return home with something you’re going to cook for your next meal, you’ll certainly note an increase in your ‘happiness level’.

I steamed the veggies with some garlic. ‘Cos I’m having a cold, I’m eating more veggies, garlic, onions, etc. Too bad for Queen Elizabeth that she doesn’t enjoy garlic.

growing kailan in singapore

*I steam the veggies because some nutrients are water-soluble, so I eat the veggies and drink what’s left in the plate too. πŸ™‚

Green Signature @ Waterway Point: 2nd Visit

Green Signature Waterway Point review

We had an early dinner at Green SignatureWaterway Point this evening, and enjoyed 50% discount. I ordered theΒ Abalone Sliced Fish Porridge ($9.90) which, despite the name and menu image, would come with only mock meat. I really did not enjoy the look and taste of the mock items. Truth be told, it’s best not to eat mock meat if you want to abstain from meat. The real deal is 1000 times better, in my opinion. XD And we also shared a platter ofΒ Assorted Vegetables in Sambal Sauce ($14.90), whose pricetag was actually very surprising considering the small portion served up. I’d think six to eight dollars would be more reasonable since it’s just a few slices of brinjal, string beans, ladies finger and snow peas.

He went for the Hotplate Sesame Chicken Mee Sua ($14.90), which was not only colorful but also came in a decent-sized portion. Guys should totally order this dish if you want to feel full / satisfied after the meal. πŸ˜€

Green Signature Waterway Point

This meal would have easily cost over $40 without drinks, if we didn’t enjoy any discount. That’s kind of steep considering it’s all vegetarian food, ya? We can possibly spend the same amount (converted to ringgit) in JB and gotten ourselves some chili or black pepper crabs with our meal. (Of course, business costs are much lower across the Causeway, that I know) So as one Minister has rightfully mentioned, we’ll not stop visiting our neighbor because the food’s just too good there. πŸ˜€ Therefore we shall not quibble over the price of water. πŸ˜›

And having vegetarian food for an early dinner simply means I’m feeling hungry just as I’m about to head to bed now. (>_<)


Green Signature is located at #01-29 Waterway Point (East Wing). Tel: 6242 3919.

HDB Farming: Growing, Harvesting and Cooking My Own Caixin :D

edible plants to grow in singapore

Harvested some caixin from my HDB community garden plot this evening for my dinner. These are organically grown veggies and need just a quick rinse as I did not use any pesticide. They also taste really good! Farming, for me, has become a daily (almost) meditative practice. I take a walk to the garden, water the plants, remove the weeds and marvel at how some of them are growing really well. Sometimes I find myself touching the leaves like how people ruffle the fur of cute doggies. πŸ˜€

Some Uni undergrads doing research for their projects recently asked me if I would consider this “farming” (or myself a “farmer”) due to the scale of what we are doing. We don’t have acres and acres of land to grow lots of crops, but I do still consider this farming. What else would it be called? I said to them that whether you get 0 or 100 for your exams, you’re still a student, right? So whether my small plot of land is giving me 1 bunch of caixin or 100kg of caixin, it’s still farming. Next question please. πŸ˜›

Though everyone will tell you that caixin is one of the easiest vegetables to try and grow at home or in your garden, no one really expounds on the hard work involved.

First, you have to prepare the ‘land’ / soil. You have to get rid of all the weeds / grass (and they’ll certainly grow back again, faster than any veggie or plant). Then you have to loosen up the soil. Then you sow the seeds. (And you might want to pray that they’ll grow) And you water the plot at least once a day. And you do regular weeding. And don’t forget about the organic fertiliser and/or compost to give your young plants the nutrients they need.

(And yes, sometimes you say a silent prayer of thanks when it rains, and you don’t have to walk all the way to the garden to water the plants)

Often, I feel that I’m watering the land with my very own sweat. I’ll be doing the weeding and perspiring as the sun’s rising higher up in the sky. And I’m squatting till blood circulation to my legs is almost cut off.


As it’s my first time growing edibles in a garden, I didn’t quite know what to do. The seeds were sown too close to each other, so the plants ended up competing for space and nutrients. Will do better the next time round:

HDB farming

And yes, if you’re eagle-eyed enough to spot the kailan, that’s what will be on the menu next when they’re fully grown. πŸ˜€

And I’m probably considered one of the lucky ones. Some of my neighbors have long bean or tomato plants which even after weeks and months of care, end up not bearing any fruit! Then you basically have to tear everything down, and start all over again. (I’d totally feel like crying)

At the moment, I have caixin, kailan, tomato, mint, ladies finger, and a torenia plant which gives me edible flowers for my homemade desserts. I’m really looking forward to the kailan, which is one of my favorite veggies. Maybe I should grow kale next as it’s really expensive even if you get it at supermarkets.


For dinner tonight, I steamed a platter of veggies and tofu, and cooked some noodles with an egg. πŸ˜€ I found the caixin especially sweet. πŸ˜€

homegrown caixin

I wish the farmers in Mexico who produced these asparagus would have a chance to taste the caixin I’ve grown. πŸ˜€ From one farmer to another. πŸ™‚ πŸ™‚ πŸ™‚