As suggested by its name, Gyoza-Ya is a restaurant that specializes in straight up gyozas. It’s not huge, but the place has a very neat fit-out with bar seats surrounding the open kitchen – planted in the center of the restaurant for you to get up close and personal with the gyoza-making action. The atmosphere is cosy and casual, with a quick and bubbly crew ready to greet you in unison the moment you step in or out. Since this food tasting session, I have returned to Gyoza-Ya twice and their service is quick and thoughtful every time. Many kudos to their crew members who are all well-versed with the menu, and always serving with a smile. 🙂
For their specialty gyozas, you have a choice of pan-fried or boiled; each with either a pork or vegetable filling. I would absolutely recommend the pan-fried pork dumplings, which is consistently delicious and seared to crispy golden perfection.
To be fairly honest, I wasn’t expecting much from the boiled gyozas but ended up being pleasantly surprised. I find that they are better able to showcase the delicate, pliable gyoza wrappers as well as the tasty, juicy filling. Served with a tangy miso sauce drizzled on top, it was pretty something!
It is no secret that good food comes from the freshest of ingredients. To complement the in-house made filling, fresh gyoza skins specially manufactured for Gyoza-Ya are flown in from Japan straight to the shop daily, where the skillful chefs immediately wrap them into dumplings the moment an order is received – and the magic happens. Apart from them gyozas, the restaurant also offers a variety of side dishes, appetizers, and rice/noodle dishes at pocket-friendly prices.
Jya Jya Men (S$6.50). Being the signature dish, of course this was something that appeared on practically every occupied table. The way to properly eat this, is to leave a small portion of noodles with the minced pork sauce in the bowl after you’re almost done and request for hot broth to be added. You can then top it with an onsen egg (!!!) and finally slurp up the noodle soup. Problem is you might just finish it before you can go to the second step LOL
While the noodles were springy, this was bland for me. It could do with much more of the minced pork sauce for an extra oomph. Like, really drowning the noodles in sauce for supreme satisfaction.
Japanese Garlic Fried Rice (S$5.80). This was superbly satisfying, like every single grain was coated with eggy goodness. You can even spot the fried garlic bits that just explode with flavor. So very crave-worthy!
Japanese Beef Stew with Vegetables (S$4.80). A simple, clear stew which was just all right. Beef slices were a little dry, and the soup was unusually sweet for my liking.
Chilled Eggplant with Special Miso Sauce. This item is still being developed, but I’m really hoping they’ll put it out on the menu. The chilled eggplant is by itself a light-tasting component, but it managed to carry the grainy miso sauce perfectly well.
Fried Tofu with Minced Beef and Fish Meat (S$4.80). Somewhat reminiscent of the classic Japanese agedashi tofu, but instead of a dashi sauce, it is served with an extremely unique mince mixture. You pick up the beef with the first mouthful, and it then comes with a fragrant shrimpy aftertaste from the fish. Loved this.
Having been around for only around 3 months now (they debuted in Feb of 2014), I would describe Akashi Group’s Gyoza-Ya as the latest gem of Orchard Road. I think it’s pretty much the perfect pit stop for a quick bite before a movie or after an afternoon of shopping. They are quickly gaining popularity, so I suggest you pay them a visit before the crowds start rushing by!
Edit (10/07/14): Just visited Gyoza-Ya again, and they have additions to the menu! Look forward to tasting their newly-introduced Azuki Bean Gyozas and Shrimp Gyozas! Heads up: The red bean gyozas are AMAZING.
B1-2A Robinsons Orchard
260 Orchard Road
11:30 am – 10:00 pm
Tel:+65 6737 5581
Cuisine: Japanese Dumplings (Gyozas)
Average price per pax: S$15
Recommendations: Pan-fried/boiled pork gyozas, Garlic Fried Rice, Yuzu Soda
***This was an invited Media Tasting.***