Daniel Food Diary Feature


Temperatures are rising as hunky hawkers are spotted on social media selling anything from somtam in Bangkok, bean curd in Taiwan and durians in Malaysia. Where’s Singapore version, you may ask.

Straits Times had a “HOT Hawker” series and we thought we should be kaypoh to check out the Wafuken owners featured on the cover page. Plus, Ms PinkyPiggu was craving for some beef don (Only the BEEF don?).

Wafuken is located at Asia Square’s Food Garden, so technically the owners are not hawkers? Anyway, introducing…

(On the left) ‘Travelling Cook’ Edmund Emmanuel Goh who graduated from Shatec Institute and was an air steward, and (on the right) ‘Food4Jake’ Jake Pang who calls himself a self-taught home cook and fitness martial arts enthusiast.

Looking good does provide some credibility in selling healthier Japanese-style rice bowls.

Being health-conscious cooks, Edmund and Jake serve up donburi bowls comprising of sous vide meats, Australian brown rice, onsen egg, and pickles, all with minimal seasoning.

They chose Australian brown rice over Japanese rice for more fibre and flavour. Sauces such as garlic soy and yakiniku tare are separated in mini-containers and can be added to your own liking.

We ordered the Truffle Wagyu Don ($24.90) with sous vide wagyu steak seasoned with truffle salt and perfumed with black winter truffle oil.

Let’s just say that both the Kobe BMS 8 wagyu ramp and rice taste … quite healthy, and we needed some of the garlic soy in small proportions.

While sous vide cooking allows the wagyu beef to retain some of its moisture, we wonder if a process of slight grilling or searing can be added to enhance the flavours of the meats and achieve a browning on the sides.