Gyoza no Ohsho 餃子の王将 @ Cuppage

Do not confuse this Ohsho with the other Ohsho that has popped up all over town. Gyoza no Ohsho was the first to bring the famous Osaka-style Chinese pan fried gyozas to Singapore.

Once upon a time in the later part of the last century, there was a Japanese engineer that came to Singapore and found that our little island did not have the delicious pan-fried gyozas that were so prevalent in his hometown. Together with some friends, he went home, learnt the trade and came back to open Gyoza no Ohsho 餃子の王将 in 2002, named after the famous Ohsho chain from Kyoto. This is not a franchise of that famous chain, and intellectual property awareness was not so prevalent back then so he managed to get away naming the shop the same name as the Japanese chain.

Pirikara Kyuri ピリカラきゅうり Spicy cold cucumbers

They were out of their famous sautéed pork liver (the reason was that they couldn’t procure good liver for the dish) and they were out of the shredded potato (sold out), so we ordered this spicy cold cucumbers in the end. Tasty like the spicy smashed cucumbers from Chengdu but more vinegar.

Gyoza 餃子 Pan-fried dumplings

Probably the best cabbage and pork gyoza in town. Simple, unassuming, flavourful gyoza pieces that are crispy on the outside, juicy on the inside, with not too much skin. Paired with white vinegar here, the combination goes perfectly!

Yasai Croquette 野菜コロッケ Vegetable croquette

Croquettes make great snacking food with ice cold beer. It is also great as an appetiser. The creamy potato was mixed with bits of vegetable and then deep fried. The special tonkatsu (not to be confused with tonkotsu) sauce was made from mixing Worcestershire sauce and ketchup which gave it a sweet, savoury, tangy taste.

Hakodate Shio Ramen 函館塩らーめん Hakodate style Savory soup noodles

Shio-ramen is Hakodate’s specialty. People in Hakodate used to call the Chinese as “Canton” in the past. Therefore there is a theory that the roots of Hakodate ramen are salty alkaline noodles from South China, the same roots as wanton noodle. It is a salt based soup ramen using a clear broth and a lack of seafood (sardines or anchovies) or seaweed (kombu) flavouring in the stock.

Paiko Ramen 排骨麺 Pork rib soup noodles

The Paiko Ramen is the Hakodate Shio Ramen with a piece of deep fried pork chop.

Tamago Ramen 玉子らーめん Pork-stock soup noodles with egg

This is a classic tonkotsu ramen 豚骨ラーメン from Fukuoka. The noodles were firm and springy, and the creamy, white pork bone stock soup was ironically light and tasty. The charsiu had a good amount of lean-to-fat ratio and was cooked to perfection. The only downside was the egg which I find it to be overcooked; so much for being a tamago ramen where the onsen egg was supposed to be the highlight.

Gyoza no Ohsho is a hidden gem situated on the first floor of Cuppage Plaza. The no-frills Japanese-style Chinese eatery opens till 2:30 am from Monday to Saturday, and until midnight on Sunday.  Surrounded by many bars, Gyoza no Ohsho makes a great supper spot after a few rounds of drinks.

Gyoza no Ohsho
5 Koek Rd, #01-10, Singapore 228796
Tel : +65 6735 7068

Visited Feb 2023

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