Bazuka Yakibuta バズか焼豚 – Donburi With Sio Bak & Char Siew
This is Singapore twist’s to the Japanese Donburi, topped with roast pork or char siew, accompanied with an onsen egg, pickles and crispy homemade shallot chilli.
Preparazzi’s Jeremy Nguee once told me about his plans to serve his signature sio bak in a different way. I suppose this is the start of it.
Bazuka Yakibuta opened at National University Hospital offering counter seating, while the second Great World City branch was for takeaways. Jeremy explained that he wanted a street-food concept reminiscent of subway shops in Tokyo Japan.
The menu was kept lean too, with options of Caramel Roast Pork Donburi ($7.80), Crackling Roast Pork Donburi ($7.80) and add ons such as Wakame Soba Salad ($2.80), Potato & Ham Salad ($2.80) and Assorted Milk Pudding ($2.50). Unfortunately, all the peripherals were not available when we visited.
Their caramelised roast pork took three days to make from a secret recipe, brushed with honey and crisped in the oven.
We loved it. Lean yet tender, sweetish tasty, with a healthy savour that didn’t leave us guilty.
Preparazzi’s’s Crackling Roast Pork had a special preparation method, where the fats were being steamed in flavoured water bath of spices for hours, and the lean meat would remain soft while the top layer of skin retained its crispiness.
Having tried that before, we were slightly disappointed at Bazuka Yakibuta’s version. Perhaps the texture was a tad tough, and felt lacking in flavours. So between the two, we liked the Caramel Roast Pork much better.
We read somewhere there was lard soy secret sauce splashed but the bowl did feel dry. If we could suggest, more sauce on the rice could elevate its appeal.
Bazuka Yakibuta バズか 焼豚
Great World City #B1-12A, Kim Seng Promenade Singapore 237994 (Takeaway only)
Tel: +65 6735 1398
Opening Hours: 11:30am -7:30pm
NUH Medical Centre, 1 Lower Kent Ridge Road, [email protected] Ridge #01-01, Singapore 119082
Tel: +65 6694 2345
Opening Hours: 11:30am – 3pm Mon-Sat, Closed Sun
January 08, 2018