Tempura Tenshin At The Regent Hotel


I absolutely hate taking photos at Japanese restaurants. There’s only one time where I was more or less satisfied with the results, and that’s with using camera flash. The lighting is usually harsh and you are never sure how everyone would react when you use camera flash, especially when some of them are wielding 10 inch blades of High Carbon Japanese Steel.

In any case, lunch was organized by The Skinny Epicurean (here’s her account of the lunch) and I’ve been looking forward to an elegant meal for weeks. It’s nice to be able to catch up with people you don’t see very often.

I don’t have a lot of experience with tempura because most of what I’ve encountered are either vegetables or prawns. One gets boring after a while, the other I don’t eat. However, I do know that tempura is all about texture and taste of fresh ingredients. If you can taste the batter or the oil, it’s bad tempura.

It is with this standard that I visited Tempura Tenshin. For lunch, it’s a simple menu of 4 different set menus. All of them contained prawn tempura. The one set meal that caught my eye was the “Mini Kaiseki” as it contained various fishes (including Anago tempura). It came with their special Japanese Steamed Rice (Tendon) with dried shrimp, which is a fancy word for prawn.

The tempura came with the usual dip with Daikon. I’ve been taught by a Japanese that you can put the Daikon into the dip or you can leave it aside as a palate cleanser and for taste-contrast after each bite. I prefer it to provide a taste and texture contrast. Besides, there were 4 different salts, (Matcha Salt, Sea Salt, Chilli Salt and Curry Salt), to use as flavour enhancers.


The Matcha (Green Tea) salt was subtle but it added a sweetish raw flavour which I felt threw the delicate flavour off. Same for the Chilli and Curry salts. The sea salt was what I used throughout besides the dip and Daikon.

I was curious when I saw quite a few people being served Uni wrapped in dried seaweed and we weren’t. When asked, the staff repiled in a whispered tone that it’s a la carte and is very expensive. Well, I guess when you eat at a restaurant like Tenshin, there’s no point in trying to skimp and save; it’s like walking into Ferrari to buy a car only to complain that their cars are expensive.

In any case, the Uni was brought out and gently wrapped. And instead of coating it with the batter, the Uni wrap was treated to a light dusting of the tempura flour and submerged for a few seconds in the hot oil.


Deary deary me. With a slightly melted center, this Uni is one of the finest I’ve ever tasted; none of that fecund metallic iodine taste which reminds you that you are really eating gonards; this was sweet, light with that hint of floral Jasmine much sought after by connoisseurs.


The Tempura at Tenshin was outstanding and the service was thoughtful with their recommendations and how they made things more comfortable by storing my workbag elsewhere. Yes, lunch was fun and we’ve started planning for more lunches at new places.

And hopefully, we can finally get everyone together again.

Tempura Tenshin is at #03-01, Regent Hotel, 1 Cuscaden Road, Tel: 6735 4588


Posted on 5th Nov 2007 in Food and Drink, Japanese, Lunch Bunch


There Are 3 Comments


Mama Bok commented on November 6, 2007 at 8:21 am

Wow..!! that’s ex..!! $25.00 per piece..!! i can only afford to eat once a month at this place.. 😉


Ivan commented on November 7, 2007 at 12:52 am

@Mama Bok: Well, my take is that if I am willing to dine at these places, I might as well make the most of it. But yeah, once a month would be about right. 😉


dong commented on October 18, 2009 at 7:28 pm

Tempura Tenshin website is here! http://www.tenshin.sg

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