The Food Dossier

Meshiya

Staying tethered to the same job too damn long for comfort invariably invites woolgathering about a scenery change. Twenty-year Sushi Tei veteran Alvin Guan wasn't any less tractable in this regard, except bugger went two better - he not only transmuted fantasy into reality then, but also brass ballsily figured that he, together with wife Chin Siew Ching, would become their own bosses ex nunc.

Thus began Meshiya (Japanese for "eating house"), rather unpresumptuously, around March 2021 inside some Punggol East coffee shop. A bistro-ish adytum capable of harbouring thirty plus took shape at Everton Park mere months later, whereafter another hawker stall along St George's Road in 2022. Today, however, just its Everton Park branch remains.

Meshiya operates daily from 11am-9pm. Scopious donburi range happening aside, you've got sushi, ramen/udon/soba, even sukiyaki (options albeit limited).

What knocked our socks off:

The Pork Belly Don supplied unchastened satisfaction: chartaceous, squeaky tender 豚バラ肉 slices chummed with peppy short grains, onsen egg and well-browned onions, and misted by a beautifully Maillarded mirin-soy sauce congress.

Pork Belly Don ($8.50)

Other item(s) sampled but turned out to be non-event(s):

Una Salmon Don ($12.50)

Salted Egg Enoki Roll ($10.50)

Note: Prices subject to change without prior notice. Kindly clarify with eatery before visiting or ordering.

Copyright © All Rights Reserved. Photographs and write-ups featured on this page represent the original works of The Food Dossier unless stated otherwise. No copying or reproduction is permitted without seeking prior explicit consent.

Score: 5.6/10