Koh Grill and Sushi Bar. You get what you queue for.

For the past few months, photos of this certain “shiok maki” dish kept appearing on the social media. This Jap food lover has got to investigate this phenomenon. Not only was I surprised to find Koh’s Grill and Sushi Bar at Wisma Atria, but at the top level with Food Republic. And I was greeted by a long snakingqueue along the narrow corridors of the food court. On a Saturday evening at 7pm, you would most probably queue for at most an hour. IMG_9501Yakitori: There is an extensive yakitori grill menu ranging from my favourite shitake mushrooms, golden mushrooms wrapped wih pork belly and bacon wrapped with pork belly. The grill section in Koh’s open kitchen concept is manned by 2 staff, working hard to push orders out. And this does not mean standards are lost. Tender and yet crisp on the outside, they are grilled to perfection and would melt in your mouth. More mushroom please. IMG_9505Tempura Curry Udon: When it comes to Japanese comfort food, this dish comes to my mind. Thick juicy udon noodles served in a hot bowl of creamy and tasty Japanese curry. Koh’s hit the nail for this dish. However, if you have a relatively small appetite, you might want to skip it and focus on the sushi and yakitori menu. IMG_9511Salmon and Scallop Sashimi: My Jap meal would never be complete without these raw babies. I noticed that the sake sashimi here are sliced much thicker than the others I’ve tried. In my opinion, the slices are too thick for my liking. Too much for me to enjoy the sweetness. On the other hand, the scallop was sliced perfectly. Just the right thickness to disintegrate in your mouth within a few bites. Beware though, the scallops are sold 8 bucks each. That is pretty steep. IMG_9522Shiok Maki Generation II: A Singapore-inspired sushi dish. This was the dish that steered Koh to the limelight of the industry. So famous and popular that you cannot say you’ve been to Koh until you have tried any of their Shiok Maki sushi. The second generation consist of tempura wrapped with avocado, seared salmon and drizzled generously with a special sauce composed of mayo and mentai. This maki is very ‘shiok’ indeed. IMG_9524The main chef behind the raw seafood. He was the only one preparing the sashimi and sushi dishes. Hence, the long wait and long queue for every single service. I wondered to myself whether he was the boss and didn’t trust anyone else with the knife-work. It would definitely speed things up in the restaurant. But the rest of his swanky stainless steel kitchen is sprawled out behind him equipped with two groups of team preparing the yakitori dishes and others respectively. Like most people, I believe in queuing for food. Good food to be exact. The queuing might not necessarily mean that Singaporeans are too bored and only follow the crowd. Long queues outside a Singaporean restaurant can only mean 2 things: 1. The food served is delicious and diners keep returning for more. 2. The food is prepared in a less efficient but yet high-quality manner. In other words, the long queue guarantees your palette delectable and scrumptious dishes to taste. Japanese cuisine is about class and standards. And I’m definitely returning for more of those.

Koh Grill and Sushi Bar
#04-21
Wisma Atria Shopping Centre
435 Orchard Road

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