[The Food Dossier] Otoko Ten Ten Japanese Food - stall selling sashimi in kopitiam

Les grossman

Les grossman

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An upper-crust kickshaw like sashimi and the humble coffee shop don't jibe together, their mere confederation perhaps even tantamounting to sacrilegious? Not so for David Wong, a 39-year-old trained culinarian who once cut his teeth with the renowned Zuma group in Hong Kong. On 15 January 2022, he piloted Otoko Ten Ten at Food Village Punggol along Edgedale Plains, bussing out near-restaurant-grade sashimi (plus sushi, donburis) - to somewhat mixed success. Either spurred or undeterred, Wong afterwards swapped location via National University of Singapore's (NUS) Flavours@UTown; more latterly, another stall saddled up 30 August 2024 at Da Sun Food House within Kitchener Complex.

More at https://www.thefooddossier.com/2025/05/otoko-ten-ten-japanese-food.html
 
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Waiting for boonsiong to make defamatory remarks about the food even though he never tasted it.
 
Les grossman said:
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An upper-crust kickshaw like sashimi and the humble coffee shop don't jibe together, their mere confederation perhaps even tantamounting to sacrilegious? Not so for David Wong, a 39-year-old trained culinarian who once cut his teeth with the renowned Zuma group in Hong Kong. On 15 January 2022, he piloted Otoko Ten Ten at Food Village Punggol along Edgedale Plains, bussing out near-restaurant-grade sashimi (sushi, donburis too) - to somewhat mixed success. Either spurred or undeterred, Wong afterwards swapped location via National University of Singapore's (NUS) Flavours@UTown; more latterly, another stall saddled up 30 August 2024 at Da Sun Food House within Kitchener Complex.

More at https://www.thefooddossier.com/2025/05/otoko-ten-ten-japanese-food.html
Click to expand...
Looks bloody sedap, chiong ah!
 
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First-time customers are often surprised to find that each main course comes with a complimentary bowl of miso soup and two slices of watermelon. Filter out the brown plastic tray and the presentation evokes a set meal in a Japanese restaurant.

Mr Wong reveals that the complimentary watermelon costs him up to $1,000 monthly, hitting $1,600 two months ago on an exceptionally brisk month. His miso soup is prepared with Japanese dashi.

“I want to give customers a complete meal. It is like a perfect symphony, complete with drums, bass and violin,” he adds with a chuckle.

“Customers must feel full,” he says. “My food is not cheap for coffee shop fare, but it is definitely value for money.”

https://www.straitstimes.com/life/f...erving-restaurant-quality-sashimi-and-donburi
 
Les grossman said:
View attachment 224227

An upper-crust kickshaw like sashimi and the humble coffee shop don't jibe together, their mere confederation perhaps even tantamounting to sacrilegious? Not so for David Wong, a 39-year-old trained culinarian who once cut his teeth with the renowned Zuma group in Hong Kong. On 15 January 2022, he piloted Otoko Ten Ten at Food Village Punggol along Edgedale Plains, bussing out near-restaurant-grade sashimi (plus sushi, donburis) - to somewhat mixed success. Either spurred or undeterred, Wong afterwards swapped location via National University of Singapore's (NUS) Flavours@UTown; more latterly, another stall saddled up 30 August 2024 at Da Sun Food House within Kitchener Complex.

More at https://www.thefooddossier.com/2025/05/otoko-ten-ten-japanese-food.html
Click to expand...
Talk to his mom before. But food okok only and lousy location.
Reference to Punggol location. His Mom was helping him.
 
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