Al Solito @ Cuppage (Revisit)

Repeat visit to Al Solito after an enjoyable visit in the beginning of the year. What a wonderful place for after-office gathering.

Orchard Plaza has steadily become the go-to place for small, hole-in-the-wall outfits opened by entrepreneurial Japanese chefs over the past year. Al Solito, located on the third floor of this battered mall, is one such star boasting similar qualities – at least size-wise (it seats about a dozen at most).

There is a serious yet easy and comfortable Japanese atmosphere in this convivial izakaya, with a friendly Japanese lead hostess, and a Malaysian chef, and a bit of a fusion menu to boot.

ししとうとこんにゃくのピリッと辛い炒め Konnyaku Steak and Shishito Peppers in Spicy Sauce

This was a must-order the last time, so we have to have a repeat. Konnyaku steak and shishito peppers in spicy sauce was surprising good. The tasteless konnyaku was smothered with a nice layer of spicy sauce and grilled which made them really tasty. And paired with the blistered shishito, this was a filling and yet diet friendly dish.

手羽先 餃子 Stuffed Chicken Wings “Gyoza”

This was a surprising favourite among us. Tebasaki Gyoza 手羽先 餃子 or stuffed chicken wings “gyoza” is similar to the Thai stuffed chicken, both in terms of tastes and stuffing (minced chicken and rice).

冷製うにパスタ トリュフ風味 aka 痛風麺 Pasta (Cold Angel Hair Pasta with Sea Urchin, Salmon Roe)

Everyone must order the cold angel hair pasta, topped with salmon roe and doused with uni truffle sauce, aka gout-inducing noodles 痛風麺. It’s a dreamy dish, and flew off the plate as quickly as we can its original name.

しめ鯖刺身 Shime Saba (Marinated Mackerel) Sashimi

This was my favourite for the evening. The saba (mackerel) has been marinated in vinegar but still very fatty and delicious. Lightly grilled on the surface, it was perfect with the drinks.

芽キャベツとベーコンのアヒージョ Brussels Sprout And Bacon Ajillo

Al ajillo is a typical condiment in the cuisines of the Spanish-speaking world using garlic and chilli oil. The likely origin, through colonisation, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. The combination can be replaced with brussel sprouts and bacon to similar outstanding effects.

アジフライ Deep Fried Horse Mackerel

Aji furai アジフライ or deep fried horse mackerel is a popular Izakaya snack. Horse mackerel or aji is a very familiar fish to the Japanese, given that it is available across Japan throughout the year.  It tastes good no matter how it’s prepared, to the extent that some people say its name comes from the Japanese word aji, which means ‘flavour’.

厚切りベーコンステーキ Thick Bacon Steak

Another izakaya classic, 厚切りベーコンステーキ thick bacon steak is a savoury snack that is super easy to make. All you need to do it so to pan-fry the bacon on all sides and then slice to serve. The bacon used is not too salty, which is perfect for this dish.

お好み焼き Osaka-style Okonomiyaki

Okonomiyaki is a savoury Japanese cabbage pancake from Osaka, and like all Osaka-style street, it has everything – shredded cabbage, pork bacon, wrapped in an omelette casing drizzled with Kewpie mayonnaise and its own special sweet and savoury sauce, and then topped with bonito flakes and tenkasu (tempura scraps). The Osaka spirit of Kuidaore 食い倒れ, meaning to ruin oneself [go bankrupt] by extravagant spending on food or, more pithily, “eat until you drop”, is encapsulated in its street food. It is the best version I have eaten so far outside of Osaka.

イカの塩辛ポテト Grilled Potato with Salted Squid Guts

It is the Japanese version of patatas bravas, except the spicy tomato sauce is replaced with ika no shiokara イカの塩辛 or salted squid guts. I love the salty squid with my highballs, and this is something I will order again.

大根と豆腐のサラダ Radish and Tofu Salad

大根と豆腐のサラダ Radish and tofu salad was a really simple and yet tasty snack. Julienned radish strips with a whole soft Japanese tofu with sesame sauce (most likely from Kewpie) and topped with shredded nori.

While most of the tapas of the evening were delicious, the following still did not make the grade.

鶏肉とキャベツの餃子 Gyoza with Chicken and Cabbage Filling

Gyozas are a must in izakayas although 鶏肉とキャベツの餃子 Gyoza with Chicken and Cabbage Filling was served cold the last time we were here. The gyozas were piping hot this time, but the filling had too much ginger, and the skin was not consistently pan fried, leaving some parts still quite raw.

牛たんソテー Beef Tongue Sautéed

牛タン炒め Beef tongue sauté was better than the last time I was here. The gyutan was slightly thicker this time, and a crust has formed on the edges but still tender and not chewy. But still not one of the tapas that night that I would reorder.

ナスとじゃがいものチーズ焼き Grilled Eggplant and Potato with Cheese

The eggplant was quite bland, and the cheese used wasn’t great.

明太子バターパスタ Mentaiko Butter Pasta

The common problem with 明太子バターパスタ Mentaiko Butter Pasta is that the mentaiko is overcooked and the pasta is too dry. This was the same.

There isn’t really much space for a full kitchen, but they still manage to crank out a number of simple snacks using that counter space. The atmosphere is convivial and intimate, and just the place to unwind with some sake or highballs. Be sure to call ahead for reservations.

Al Solito Japanese Italian Izakaya アルソリート
150 Orchard Road, #03-49 Orchard Plaza Singapore 238841
Tel : +65 6735 0763 (use WhatsApp to reserve)

Visited Aug 2024