Comments on: Zento Singapore – Contemporary Japanese Cuisine http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/ Wed, 25 Jan 2012 06:36:15 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Julia Khoo http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-/#comment-2353 Julia Khoo Tue, 01 Sep 2009 07:01:20 +0000 http://aromacookery.com/?p=1632#comment-2353 Yes, some items seem to be Morimoto-inspired creations. The rock shrimp tempura with gochujang mayo is another one. Yes, some items seem to be Morimoto-inspired creations. The rock shrimp tempura with gochujang mayo is another one.

]]> By: Erica http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-1/#comment-2352 Erica Thu, 27 Aug 2009 14:12:51 +0000 http://aromacookery.com/?p=1632#comment-2352 That pizza is like former iron chef Morimoto own in his restaurant RAW on the east coast. Am very interested in the Dragon Roll will try when there. To see it the same as in LA. That pizza is like former iron chef Morimoto own in his restaurant RAW on the east coast. Am very interested in the Dragon Roll will try when there. To see it the same as in LA.

]]> By: Julia Khoo http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-/#comment-2351 Julia Khoo Thu, 27 Aug 2009 08:08:38 +0000 http://aromacookery.com/?p=1632#comment-2351 Thank you, Dyana, for valuing customer feedback. :) Thank you, Dyana, for valuing customer feedback. :)

]]> By: Dyana http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-1/#comment-2350 Dyana Thu, 27 Aug 2009 07:58:02 +0000 http://aromacookery.com/?p=1632#comment-2350 Dear Julia Thank you for blogging about Zento and it was nice to meet you all. I would like to comment on the chef effort. Honestly and I swear that we did not put extra effort when it was a food tasting,.... None,..means ZERO! What ever we make that is what is going to be on the table when you come and try our food. I know that without trying, nothing will prove you, However like Julia said, food is all about Tasting! We try our best to give our recommendation but even so, I still experience some disagreement, whether from my self or customer. Some food that I suggested to customer, they may like or not so like, Also some food that they order,...some is not my own favorite. Please come and try our food, for current promotion you can visit my website at www.zento.com.sg and I would be paying attention on price matter. I will discuss with management to see what we can do,.. If you need any inquiries or special arrangement you can call me at 81819161 or zentosingapore@gmail.com Best regards Dyana Dear Julia
Thank you for blogging about Zento and it was nice to meet you all.

I would like to comment on the chef effort. Honestly and I swear that we did not put extra effort when it was a food tasting,….
None,..means ZERO!
What ever we make that is what is going to be on the table when you come and try our food.

I know that without trying, nothing will prove you, However like Julia said, food is all about Tasting! We try our best to give our recommendation but even so, I still experience some disagreement, whether from my self or customer.

Some food that I suggested to customer, they may like or not so like, Also some food that they order,…some is not my own favorite.

Please come and try our food, for current promotion you can visit my website at http://www.zento.com.sg and I would be paying attention on price matter.

I will discuss with management to see what we can do,..

If you need any inquiries or special arrangement you can call me at 81819161 or zentosingapore@gmail.com

Best regards
Dyana

]]> By: Julia Khoo http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-/#comment-2349 Julia Khoo Thu, 27 Aug 2009 07:39:29 +0000 http://aromacookery.com/?p=1632#comment-2349 Hi piggletan, no worries, I totally understand your concern. In fact, I'm glad you asked these questions. :) To answer: 1. If it's an invited tasting session, I'll state that in the post. Hey, that's being honest, right? For both invited and non-invited reviews, I strive to be as frank as I can, in a tactful manner. If the ingredients aren't fresh, I won't say they are. No one can be absolutely objective when it comes to food, as one's opinion is based on personal tastes and preferences. For instance, I took care to emphasize that the Hokkaido scallop carpaccio was "too oily for my taste". Some might be ok with that amount of oil, so they might disagree. I do try to provide a balanced opinion as much as I can. 2. As for whether chefs put in extra effort for us knowing we are here to review their food, well, this is a question only chefs can answer! :) But I believe that if restaurants do that for invited reviewers, and then fail to maintain the same standard, that will be their ultimate downfall. Successful restaurants are those that consistently maintain the quality of their food, presentation, and service. They should also offer value for money. As with all reviews - print and online content alike - they should be taken with a pinch of salt. While I write about my experience as truthfully as I can, there are circumstances beyond my control which might cause others to have a different experience. Thanks so much for reading my blog! :) Hi piggletan, no worries, I totally understand your concern. In fact, I’m glad you asked these questions. :)

To answer:

1. If it’s an invited tasting session, I’ll state that in the post. Hey, that’s being honest, right?

For both invited and non-invited reviews, I strive to be as frank as I can, in a tactful manner. If the ingredients aren’t fresh, I won’t say they are.

No one can be absolutely objective when it comes to food, as one’s opinion is based on personal tastes and preferences. For instance, I took care to emphasize that the Hokkaido scallop carpaccio was “too oily for my taste”. Some might be ok with that amount of oil, so they might disagree. I do try to provide a balanced opinion as much as I can.

2. As for whether chefs put in extra effort for us knowing we are here to review their food, well, this is a question only chefs can answer! :)

But I believe that if restaurants do that for invited reviewers, and then fail to maintain the same standard, that will be their ultimate downfall. Successful restaurants are those that consistently maintain the quality of their food, presentation, and service. They should also offer value for money.

As with all reviews – print and online content alike – they should be taken with a pinch of salt. While I write about my experience as truthfully as I can, there are circumstances beyond my control which might cause others to have a different experience.

Thanks so much for reading my blog! :)

]]> By: Julia Khoo http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-/#comment-2348 Julia Khoo Thu, 27 Aug 2009 05:41:18 +0000 http://aromacookery.com/?p=1632#comment-2348 Ooh yes, the eel handroll was unforgettable. Somehow, I prefer the texture of soy paper over seaweed. But 12 bucks for one roll is really extravagant. Like you, I also need to save up first before going there. :D Ooh yes, the eel handroll was unforgettable. Somehow, I prefer the texture of soy paper over seaweed. But 12 bucks for one roll is really extravagant. Like you, I also need to save up first before going there. :D

]]> By: piglettan http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-1/#comment-2347 piglettan Thu, 27 Aug 2009 05:08:45 +0000 http://aromacookery.com/?p=1632#comment-2347 Hi guys.... i have been a follower of yourself, hungrycow and cameberu's food blogs for a long while. I noticed lately that you get invited to new restaurants for reviews. Qns in my head 1. are your reviews objective enough because it is an invitation. 2. do chefs put in extra effort to prepare/present the food knowing that you are here for review? with that at the back of my mind. i am starting to take things with a big pinch of salt now. i m just being honest. Hi guys…. i have been a follower of yourself, hungrycow and cameberu’s food blogs for a long while. I noticed lately that you get invited to new restaurants for reviews. Qns in my head 1. are your reviews objective enough because it is an invitation. 2. do chefs put in extra effort to prepare/present the food knowing that you are here for review? with that at the back of my mind. i am starting to take things with a big pinch of salt now. i m just being honest.

]]> By: SistaFood http://aromacookery.com/2009/08/27/zento-singapore-contemporary-japanese-cuisine/comment-page-1/#comment-2346 SistaFood Thu, 27 Aug 2009 00:54:56 +0000 http://aromacookery.com/?p=1632#comment-2346 The eel & avocado handroll looks so good! Zento will definitely be on our "must try" list! Heard from so many that their food was that fabulous. Got to save up quite a bit first before we could go. haha. So many things to try out! The eel & avocado handroll looks so good! Zento will definitely be on our “must try” list! Heard from so many that their food was that fabulous. Got to save up quite a bit first before we could go. haha.
So many things to try out!

]]>