Tempura-En Suntec City review: Get your fix of inventive tempura creations and soulful Japanese fare

It’s crunch time at the newly revamped Tempura-En! I visited the Suntec City outlet for creative new tempura and classic Japanese dishes.

Tempura is one of those comforting Japanese dishes that always hits the spot. But if you’re bored of the usual shrimp, squid and veggie medley, Tempura-En’s inventive creations might pique your interest. Formerly known as Tempura Makino, this concept has undergone a facelift and now sits under En Group’s chain of Japanese restaurants in Singapore. I dropped by Suntec City – one of its four locations – to find out what the crunch is all about.

Tempura-En Suntec City review: Details at a glance

Best for: A fuss-free fix of unique tempura and Japanese staples
Must-tries: Special tendon and soba set; kaisen hitsumabushi; truffle camembert tempura
Price: Set meals from $15.50; a la carte items from $1.50; drinks from $2
Opening hours: Daily, 11am to 10pm
Address: Tempura-En, #02-48, Suntec City, 3 Temasek Boulevard, Singapore 038983

Settling in for a comforting spread

Tempura-En’s restaurant interiors will be familiar to returning customers. The counter seating is where you can get a close-up view of the kitchen magic, while the table seating is recommended for a more intimate dining experience. Of course, I had to snag a seat by the counter to catch the thick of the action.

To pad my stomach for the main highlight, I began with the chilled tomato shikuwasa zuke ($5.50). This dish, featuring plump skinless tomatoes atop Okinawa citrus jelly, is an effective palate cleanser. I recommend this if you enjoy starting with tart, bright notes.

The carpaccios are fresh menu additions. Get the salmon ikura carpaccio ($10) doused in a sweet-tangy sauce for an elevated version of salmon sashimi; or the truffle hamachi carpaccio ($15) for a more premium pick. The latter pleasantly surprised me with its aromatic and nutty sesame truffle sauce.

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Same crisp, new surprises

Familiar with the former Tempura-Makino’s light and crisp creations? The new sousaku tempura range is said to offer the same airy crunch with a unique line-up of fresh ingredients.

Take, for instance, the truffle camembert tempura ($8). An ode to French cuisine with camembert cheese and truffle slices, this is a must-try for cheese lovers. Savour crisp batter, gooey cheese filling and robust truffle flavour in every bite.

Another interesting dish is the Italian-inspired prosciutto asparagus tempura ($9). It makes a unique savoury combination with asparagus tempura wrapped in prosciutto ham and topped with grated cheese. But the overly chewy texture fell short for me.

I also tried the toro taku with crispy seaweed ($9): minced tuna and pickled radish served alongside seaweed tempura. The minced tuna filling checked my boxes with its rich umami flavour. Unfortunately, the seaweed tempura lacked the expected crunch and almost felt like it had been left out too long. Perhaps I was unlucky with my batch.

Filling up on more Japanese staples

Appetisers and nibbles aside, Tempura-En’s set meals are where the true feast begins. The special tendon and soba set ($26.50) is my firm recommendation for fellow indecisive foodies who want the best of both worlds. You’ll get a half portion of rice and soba (hot or cold, your choice), with an assortment of tempura.

I like how the assorted mix – prawn, squid, maitake mushroom, eggplant, butternut pumpkin, French bean and egg – lets you try a bit of everything. The squid was an undeniable highlight with a bouncy, tender texture, sans any rubberiness. Another standout was the fresh Okinawan egg, featuring a rich, golden yolk that oozes gorgeously over the rice.

If you still have room for more, order the new kaisen hitsumabushi ($28). Sitting pretty on a wooden tray, this eye-catching set meal deserves an uninterrupted photo moment. The main star is the kaisen don piled high with the likes of fresh akaebi, maguro, salmon, baby scallop, and negitoro. On the side, you’ll get a pot of homemade sea bream broth, tai goma carpaccio and tempura seaweed.

This dish is recommended to be enjoyed in three ways: drizzled with soy sauce, paired with seaweed tempura for extra crunch, or enjoyed ochazuke-style with the broth. My go-to style? Slurping it up with the hearty fish broth for a soul-soothing end to this Japanese spread.

The revamp of Tempura-En may not be rattling as many foodies’ hearts as other viral restaurants like Tokyo’s Udon Shin and Nikuya Tanaka, but it’s an underrated gem for satisfying Japanese fare. The inventive tempura creations keep things interesting, while the staple dishes are easy to fall back on anytime. I’ll be adding this restaurant to my rotation of restaurants in the area!

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