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| Salt Baked Barramundi |
Hattendo, a popular Japanese bakery known for its signature cream
bun has expanded and opened its FIRST overseas outlet with dual-concept Café
& Roasting Gallery and Izakaya, PIPES by Hattendo (“PIPES”). LD and I used
to get their cream buns from Tanjong Pagar Centre and we are pleased to see
that they have elevated their offerings by introducing a dual-dining concept.
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| PIPES by Hattendo |
To complete the café experience, PIPES brought in the NOVO
Mark II automated coffee roasting machine and roast their beans on the spot. Known
for its revolutionary automated coffee roasting machine, its aesthetic design allows
café owner or roaster to showcase the beautiful machine at their café. For
coffee aficionados, PIPES also provide you with an exciting coffee experience
where you can choose the best beans source from around the world and roast them
on the spot to your desired roasting degree.
 |
| Roasting Room with NOVO Mark II Roaster |
I tried Iced Americano using PIPES house blend, Antimatter
Dark Roast. I find it very easy to drink. Low acidity, with a light nutty and
chocolaty flavour. Check out their full coffee menu from their website.
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| Iced
Americano using PIPES house blend, Antimatter Dark Roast |
LD choose Momoemeshu ($11 per glass), a light umeshu on the
rocks with the flavours of peaches bursting in your mouth. A good drink to have
with your gal friends with the izakaya dishes.
 |
| Momoemeshu |
We started the Izakaya tasting with Hiroshima Oysters. It
comes in 4 different flavours Umibudo
($8), Ikura ($6), Mentaiko ($8), Hokkaido Cheese ($8). The oysters are plump
and juicy. The Hokkaido Cheese adds a light and creamy finishing to the
oysters, while the umibudo (sea grape, quail egg yolk and shoyu) enhance the
natural ocean flavours in the oysters.
 |
| Hiroshima Oysters, Clockwise from Top: Umibudo, Mentaiko, Ikura, Hokkaido Cheese |
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| Umibudo |
The mentaiko is rich, creamy but not overwhelming. While the ikura surprisingly tasted sweet instead of salty. Superb topping all round for the oysters.
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| Hiroshima
Oysters |
Sashimi
Moriawase - Chu toro, Scallop, Salmon ($38). Generous slices of each sashimi.
The scallops are sweet, plump and juicy. The salmon is fatty, while the chu
toro deliver an almost melt in your mouth sensation. Accompanied the sashimi
are PIPES homemade sashimi sauce, which is light and sweet plus paired nicely
with the freshly shaved wasabi for the subtle kick. For a non-regular wasabi
eater, I scooped the wasabi on a few slices of my sashimi to LD amusement.
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| Sashimi Moriawase: Salmon, Chu Toro & Scallop |
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| Sashimi Moriawase: Salmon, Chu Toro & Scallop |
Yaki Onigiri ($12, 2pcs). A homemade onigiri filled with pork belly, tamago and furikake. The rice is light and fluffy, while the juicy and aromatic pork belly and furikake give the onigiri the OMPH flavour. It is served with 3 different pickles, to balance the richness of the rice.
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| Yaki Onigiri |
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| Yaki Onigiri |
Mozambique
Lobster ($42, 3pcs). Grilled to perfection, the flesh of the lobster sweet, tender
and melts in your mouth. It is served with 3 different types of dipping: rock
salt, sweet sauce with shallots (like Indonesian grill fish sauce) and Japanese
green chilli dip.
 |
| Mozambique Lobster |
 |
| Mozambique Lobster |
Tonkatsu
Sandos ($20). The bread used here is made from the same flour used in
Hattendo’s signature cream buns. The soft, fluffy and buttery bread cradle the
juicy, succulent and crisp Tonkatsu. It is rich and delicious, probably can do
with some of the pickles served with the onigiri to cuts through the richness.
 |
| Tonkatsu Sandos |
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| Tonkatsu Sandos |
Salt
Baked Barramundi ($58, 1kg). Known as Shiogama-yaki cooking technique in Japan,
the salt crust works in two ways. One to seasoned the fish and the other to provide
a protective layer to ensure the fish retain the soft and juicy flesh. The chef
also engraves the salt crust to make it looks like a fish. I had fun hammering
the crust and cutting through it to get to the fish.
 |
| Salt Baked Barramundi |
The
salted baked barramundi also served with sweet sauce with shallots and Japanese
green chilli dip, the same ones served with the Mozambique lobster. Those who
liked Thai salted baked fish, you will surely appreciate the Japanese refine
version here.
 |
| Salt Baked Barramundi |
For
desserts, we decided to try the Hiroshima Lemon Bun ($3) and Seasonal Mango
Cream Bun ($3.50). The mango cream bun is delicate and packs with mango compote
and signature cream. Meanwhile, we find the Hiroshima Lemon Bun is unique,
especially with its crispy bun unlike the rest of the soft cream buns.
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| Hiroshima Lemon Bun and Seasonal Mango
Cream Bun |
 |
Hiroshima Lemon Bun and Seasonal Mango Cream Bun
|
The
setting of PIPES by Hattendo is café centric. The left side of the café is set
aside as a roasting room, the middle part is for cosy seating and dining area,
together with the coffee order and coffee counter, while the right part of the
café is catered for small group or individual seating area.
 |
| The Coffee / Bar Counter |
Overall,
we like the new concept by Hattendo. The dual concept caters to different type
of customers and for different occasions. The coffee is good, LD like the
alcohol list and the Izakaya food is delicious complete with signature Japanese
flair in each dish. We’ll definitely come back to try the rest of the menu and
the Salt Baked fish. Kanpai!! Cheers!!
Food & Drinks: 8.5/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.75/10
Budget per Person: $26 - $50; $51 - $80.
PIPES by Hattendo
331 New Bridge Road
#01-02 Dorsett Residences
(Beside Outram Park MRT Exit H)
Singapore 088764
T: +65 8113 6096
IG: @hattendo_singapore
OH:
Tue – Sat: 11.00 – 16.30; 17.30 – 22.30
Sun: 11.00 – 19.00
Closed on Monday
All Menu Available on the website
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