Comments on: Takoyaki from Tsukiji Gindaco http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/ Wed, 25 Jan 2012 06:36:15 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Julia Khoo http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-/#comment-2434 Julia Khoo Sun, 04 Oct 2009 06:34:21 +0000 http://aromacookery.com/?p=1777#comment-2434 Hi koshiru, yeah, the ones I had also had soggy insides. When I was there, most of the staff making the tako balls were trainees. Maybe they need more time to perfect their skills. But I must say the takoyaki here is still better than other places I've tried in SG. Hi koshiru, yeah, the ones I had also had soggy insides. When I was there, most of the staff making the tako balls were trainees. Maybe they need more time to perfect their skills. But I must say the takoyaki here is still better than other places I’ve tried in SG.

]]> By: koshiru http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-1/#comment-2435 koshiru Fri, 02 Oct 2009 05:44:25 +0000 http://aromacookery.com/?p=1777#comment-2435 I was elated when I saw that Gindaco was finally in our sunny island. I have not tried the Japanese outlets before but I always have them when I was in Hong Kong. Comparing the takos from Gindaco HK and SG, SG ones really lose out. I think need to give it some time before I 'waste' my money on soggy in the insides takos. I was elated when I saw that Gindaco was finally in our sunny island. I have not tried the Japanese outlets before but I always have them when I was in Hong Kong. Comparing the takos from Gindaco HK and SG, SG ones really lose out. I think need to give it some time before I ‘waste’ my money on soggy in the insides takos.

]]> By: eggtoast http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-1/#comment-2454 eggtoast Sat, 19 Sep 2009 02:48:18 +0000 http://aromacookery.com/?p=1777#comment-2454 the octopus chunks were so big , it seems alive! the octopus chunks were so big , it seems alive!

]]> By: Julia Khoo http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-/#comment-2450 Julia Khoo Sun, 13 Sep 2009 08:35:56 +0000 http://aromacookery.com/?p=1777#comment-2450 Hi elaine, Ooki Taiyaki sounds interesting, with more localized flavors. Thanks for the recommendation! :) Hi elaine, Ooki Taiyaki sounds interesting, with more localized flavors. Thanks for the recommendation! :)

]]> By: Julia Khoo http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-/#comment-2449 Julia Khoo Sun, 13 Sep 2009 08:33:46 +0000 http://aromacookery.com/?p=1777#comment-2449 Oh, I'd no idea it's called Mr Obanyaki! Yeah, tried their red bean taiyaki before. It's indeed lovely. :) Oh, I’d no idea it’s called Mr Obanyaki! Yeah, tried their red bean taiyaki before. It’s indeed lovely. :)

]]> By: elaine http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-1/#comment-2448 elaine Fri, 11 Sep 2009 15:55:36 +0000 http://aromacookery.com/?p=1777#comment-2448 wow they look quite generous with the ingredients in the takoballs! speaking of taiyaki, i think Ooki taiyaki at Raffles City is pretty worth a try .. they've got some local-inclined flavours like pumpkin kaya, D24 durian, apple custard etc. found them pretty alike the ones i had in Japan. I like the blueberry+ cheese taiyaki at Mr Obanyaki as well(: wow they look quite generous with the ingredients in the takoballs!

speaking of taiyaki, i think Ooki taiyaki at Raffles City is pretty worth a try .. they’ve got some local-inclined flavours like pumpkin kaya, D24 durian, apple custard etc. found them pretty alike the ones i had in Japan. I like the blueberry+ cheese taiyaki at Mr Obanyaki as well(:

]]> By: SistaFood http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-1/#comment-2447 SistaFood Fri, 11 Sep 2009 05:29:22 +0000 http://aromacookery.com/?p=1777#comment-2447 haha! My Obanyaki is not a new store. At Ngee Ann city basement right behind Tori-Q where takopachi is located there too. Their fish taiyaki taste much better than the Taiyaki at ION. We love their azuki red bean fish taiyaki! The pancake was so crispy outside and piping hot azuki red bean inside. We always wait for the freshly made ones so that we can eat it hot! :) haha! My Obanyaki is not a new store. At Ngee Ann city basement right behind Tori-Q where takopachi is located there too. Their fish taiyaki taste much better than the Taiyaki at ION. We love their azuki red bean fish taiyaki! The pancake was so crispy outside and piping hot azuki red bean inside. We always wait for the freshly made ones so that we can eat it hot! :)

]]> By: Julia Khoo http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-1/#comment-2446 Julia Khoo Fri, 11 Sep 2009 02:03:20 +0000 http://aromacookery.com/?p=1777#comment-2446 Nice to see you again, my dear sistas from SistaFood! :D I'd say the takoyaki here is more authentic than takopachi, although secretly I still yearn for takopachi's bacon and cheese. Heh, not so secret anymore! :P Is Mr Obanyaki a new taiyaki stall? Another new place to check out! Nice to see you again, my dear sistas from SistaFood! :D

I’d say the takoyaki here is more authentic than takopachi, although secretly I still yearn for takopachi’s bacon and cheese. Heh, not so secret anymore! :P

Is Mr Obanyaki a new taiyaki stall? Another new place to check out!

]]> By: Julia Khoo http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-/#comment-2445 Julia Khoo Fri, 11 Sep 2009 01:59:29 +0000 http://aromacookery.com/?p=1777#comment-2445 Hi Fen! :D When I was there, I didn't see any Japanese chefs. There were about 5 "chefs" making the takoyaki, all locals. In fact, a couple were still having on-the-job training. That's partly why there's a queue. The new trainees were very slow... Savoury taiyaki? Sounds interesting! I must check it out next time I'm there. Hmm...it's strange your comments from work didn't get published. Maybe your work server can detect non work-related surfing?? :P Hi Fen! :D

When I was there, I didn’t see any Japanese chefs. There were about 5 “chefs” making the takoyaki, all locals. In fact, a couple were still having on-the-job training. That’s partly why there’s a queue. The new trainees were very slow…

Savoury taiyaki? Sounds interesting! I must check it out next time I’m there.

Hmm…it’s strange your comments from work didn’t get published. Maybe your work server can detect non work-related surfing?? :P

]]> By: Julia Khoo http://aromacookery.com/2009/09/10/takoyaki-from-tsukiji-gindaco/comment-page-/#comment-2444 Julia Khoo Fri, 11 Sep 2009 01:51:47 +0000 http://aromacookery.com/?p=1777#comment-2444 Hi Betty, yes, takoyaki is originally from Osaka. I also prefer cooked fillings over raw fish in sushi. :) Hi Betty, yes, takoyaki is originally from Osaka. I also prefer cooked fillings over raw fish in sushi. :)

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