Singapore’s dining scene has embraced the art of tempura, offering both luxury experiences and casual delights. From high-end omakase menus to quick lunch options, crispy perfection is now within reach.
Leading the trend are Tenshima and Tentsuru, where chefs bring kaiseki-inspired techniques to the table. Seasonal ingredients and premium oil ensure each bite is light yet flavorful.
For those seeking variety, casual spots like Tempura Tendon Tenya provide wallet-friendly alternatives. Whether it’s lunch or dinner, the city’s tempura offerings cater to every craving.
Key Takeaways
- Singapore’s tempura scene blends luxury and affordability.
- Chefs use kaiseki methods for artisanal craftsmanship.
- Omakase menus highlight seasonal ingredients.
- Casual spots offer quick, delicious alternatives.
- Prices range from $120++ to $400++ per person.
1. Tenshima: Authentic Tempura Crafted with Perfection
Precision meets tradition in every piece of tempura at this intimate 10-seat counter. Chef Shima, with 16 years of kaiseki expertise, transforms humble ingredients into golden masterpieces. Each bite reflects his meticulous approach, from selecting seasonal produce to perfecting the fry.
Seasonal Ingredients and Artisanal Techniques
Sweet potatoes steam for 6–7 hours before dry-aging for two days, deepening their natural sweetness. Sunflower oil and a delicate batter—low-gluten flour with egg yolk—ensure a crisp, airy texture. Oil temperature adjusts daily to match the ingredients’ moisture levels, a trick from Chef Shima’s kaiseki playbook.
Tenshima’s website details their seasonal sourcing, highlighting regional Japanese specialties like Hokkaido scallops and Kyushu lotus root. The result? A menu where every item shines with its true flavour.
Signature Dishes: Shark’s Fin and Abalone Tempura
Two stars steal the show: shark’s fin marinated in ginger-sake and abalone simmered in dashi. The shark’s fin tempura, a rare find, balances oceanic richness with a whisper of spice. Abalone arrives tender yet crisp, its umami amplified by the light batter.
Exclusive Omakase Dining Experience
Lunch ($180++) offers seven tempura pieces, including one premium item, while dinner ($400++) adds luxe extras like sea urchin. Guests rave about the finale: milk ice cream paired with aged sweet potato tempura. With only 10 seats per service, each visit feels like a private masterclass.
“Tempura isn’t just frying—it’s about respecting the ingredients’ journey from land to oil.”
Reservations are essential for this personalized experience, where even the oil’s freshness gets the chef’s undivided attention.
2. Tentsuru: Luxe Tempura with Kaiseki Flair
At Tentsuru, Chef Daiki Kawaguchi elevates tempura to an art form with kaiseki precision. Nestled in The St. Regis Singapore, this 15-seat counter blends Osaka’s culinary heritage with modern flair. Each dish reflects his 18 years mastering kaiseki techniques, from batter consistency to oil temperature control.
Chef Daiki Kawaguchi’s Seasonal Omakase Menu
The autumn menu stars rare ingredients like matsutake mushrooms and nodoguro fish. Hokkaido sunflower oil and potato starch batter ensure a delicate crunch. Fatty seafood selections, such as anago eel, are timed to perfection—crisp outside, meltingly tender within.
Chef Kawaguchi’s tenure at Tenshima honed his approach to seasonal sourcing. Diners rave about the butter-shoyu glaze on lobster tempura, a nod to his Osaka roots.
Uni Tempura and Lobster Tempura Highlights
Two showstoppers redefine indulgence: uni wrapped in Kyoto-made paper and lobster crowned with karasumi roe. The uni tempura bursts with oceanic sweetness, while the lobster’s rich umami lingers with every bite.
Pair these with the $108++ liquor selection, featuring Henri Giraud Champagne. The sake pairings—like a crisp Dassai 39—enhance the dish’s flavour layers.
Elegant Ambiance at The St. Regis Singapore
Mikageishi granite counters and washi paper motifs set a serene stage. Private dining rooms cater to guests seeking exclusivity, while the main counter offers front-row seats to the chef’s artistry.
Pricing tiers range from $120++ for lunch to $380++ for dinner. Whether it’s a multi-course feast or a quick midday meal, Tentsuru delivers unmatched craftsmanship in every bite.
3. Where to Find the Best Tempura in Singapore
From upscale counters to quick-service spots, crispy golden bites are easy to find across the city. Whether you’re after a lavish omakase or a wallet-friendly bowl, options abound to satisfy every craving.
High-End Options: Tenshin and Ippoh Tempura Bar
Tenshin at Conrad Orchard offers a minimalist counter experience. Chef Hiroshi’s omakase menu features rare ingredients like Hokkaido scallops, fried in sesame oil for depth. Each piece is timed to highlight its natural *flavour*.
At Ippoh Tempura Bar in Dempsey, recipes date back to 1850. Their batter uses sparkling water for extra lightness. Try the signature prawn tempura, paired with house-made tentsuyu sauce.
Casual Favorites: Tempura Tendon Tenya and Ginza Tendon Itsuki
For a quick meal, Tempura Tendon Tenya in Ngee Ann City delivers consistency. Automated fryers ensure every prawn and egg tempura is crisp. Bowls start at $15, topped with a sweet-salty sauce.
Ginza Tendon Itsuki focuses on simplicity. Their prawn tempura over jasmine rice is a crowd-pleaser. The shoyu-based dip adds a smoky contrast to the delicate batter.
Unique Flavors and Dining Styles Compared
High-end spots like Tenshin emphasize seasonal ingredients and artisanal techniques. Casual eateries prioritize speed and affordability without sacrificing quality.
Sauces vary too. Omakase counters serve light tentsuyu, while tendon spots offer richer shoyu blends. No matter your preference, the city’s tempura scene has something to delight.
4. Conclusion: Savor the Crispiest Tempura in Singapore
Golden, crispy bites await in every corner of the city. Whether you choose Tenshima’s intimate omakase or Tentsuru’s kaiseki flair, each restaurant offers a unique experience.
Singapore blends luxury and accessibility like no other. Seasonal stars like autumn uni or abalone tempura showcase the flavour of fresh ingredients. This cuisine isn’t just food—it’s a cultural craft.
Ready to indulge? Book your table today and taste the crunch!