While many restaurants in Singapore tend to botch up the amount of sear applied which then lends to an unhappy balance between raw and cooked, the Aburi Bara Don plays its torch game with oil-slick finesse, while elsewhere the spicy-sweet Korean-style Spicy Bara Don plies a different type of sear, a lingering chilli padi-esque burn which never escalates to something that requires emergency dousing.
The smorgasbord of textures from all those different ingredients in the bowl makes for a genuinely fun mouth feel experience, and the ratio of fish to rice is simply remarkable – you get the feeling that you are having a generously-portioned serving of sashimi topped with a smattering of rice rather than the other way round, with every spoonful likely to comprise two to three fat cubes of sashimi and just five grains of Hokkaido sushi rice.
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With edible flowers, flying fish roe, citrus peels, sakura ebi, fried fish skin and tamago blocks which bear the restaurant’s name in Kanji (日丼), their Bara bowls are obscenely gorgeous, vibrantly-coloured food kaleidoscopes to behold, and would not look out of place at an upscale Japanese joint like Fat Cow, Tatsuya or similar.
My journey with House of Chirashi began with their Bara bowls. Offering six sushi counter seats in front of the chef as well as three bench seats which look out into the corridor of the mall outside, House of Chirashi offers a variety of Chirashi, Bara and Donburi rice bowls, sushi and sashimi, appetisers, soups, luxurious chawanmushi options as well as seasonal specials. Newly-opened in October 2020, the cosy 9-seater Japanese restaurant House of Chirashi is situated within the buzzy East Village mixed development at Simpang Bedok filled with interesting independent F&B concepts.
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