Don Meijin – CHILLI CRAB Tendon at Bugis Plus

Posted on February 16, 2017 by lancescape Leave a comment

Chilli Crab tendon?! The tendon craze is real right here in Singapore and we had seen several Japanese tendon shoppings opening the last year. With a local twist added to create a Japanese-Singapore fusion, the Chilli crab tendon may suit the local palate more as the flavour is stronger and more robust compared to the traditional Japanese tendons.

The word “TenDon” comes from 2 different words: TEMpura and Donburi (rice bowl), which is what a bowl of tendon is made up of. Each tempura is first coated with a layer of batter before deep frying to give a golden skin and crispy texture.

All tendon shops offer their bowl original flavour tendon, whereas here at Don Meijin, they have a lot more choices (other than tempura) such as Unagi Don ($18.80), Mille Feuille Katsu Don ($12.80), Mille Feuille Miso Katsu Don ($12.80), Unagi & Katsu Don ($17.80).

Their signature tendon is priced at $13.80 whereas the Chilli crab version costs $1 more at $14.80.

Add-on is available at $2 for Ochazuke (dashi + wasabi + corn puffs) to add into the bowl to create a Muey-Fan lookalike texture.

Our Favourite is the Spicy Chilli Crab Tendon ($14.80) topped with a scoop of Chilli crab sauce with visible crab meat embedded within it.

Not as spicy as the name sounds and as I expected, the spiciness wasn’t too overpowering.

While some people would prefer to have their tempura in the crispy form, the Spicy Chilli Crab version may not be suitable for them as the tempura will turn soft when come into contact with the Chili crab sauce.

The Signature Tendon ($13.80) on the other hand was less promising. The batter was crispy (probably too crispy) and it ended up very dry and crunchy. Sauce drizzled was on the sweeter side and the usual toppings such as vegetables and prawns were seen.

Worth a mention was the Mille Feuille Katsu Don ($12.80), not the Mille Feuille cake that we are familiar with. Instead, 14 layers of thinly sliced and marinated pork loin were used to create a Mille Feuille lookalike appearance.

Soft and thinly sliced, the meat was tender and easy to chew.