Seletar Mall is located in Sengkang which isn't the most accessible for most of us, but we found a good reason to visit because..... Yakiniku-Go has opened!
The quick service restaurant is RE&S Enterprises' first-ever yakiniku concept, offering quality meat sets at affordable prices.
I almost couldn't believe my eyes seeing that the Karubi sets are priced only from $9.80++. Talk about super value!
Ordering at Yakiniku-GO is fuss-free and contactless, we just need to simply scan the QR code with our mobile device.
While the restaurant offers a wide repertoire of meats from beef to lamb,
chicken to seafood, my heart goes to the beef. Here's a run-down on the
different cuts available on the menu:-
Gyutan (beef
tongue): This delicacy has a rich, deep flavour yet it tastes
surprisingly clean. The thickness of the beef tongue is determined after
several rounds of R&D. It also undergoes a special processing step
that ensures it has the optimal bite and texture after being grilled.
Karubi:
With its superb tenderness and juiciness, it is little wonder why the
beef short plate is a favourite amongst yakiniku aficionados!
Jyo Karubi:
The boneless short rib, with its exceptional marbling, requires just a
few seconds for it to be cooked. Best paired with the restaurant’s thick
sweet sauce, the House Special Yakiniku Tare.
Harami: One of the most popular items on yakiniku menus, the outside skirt has a deep, umami flavour and slightly chewy texture.
Kainomi: Within the chuck short rib, the cut of meat that is closest to the tenderloin is called kainomi. As each cow only produces a small yield, this is a rare cut with a satisfying flavour profile that is a cross between lean meat’s and fat’s.
Ribeye: The ribeye has a strip of fat that runs through the middle, and this fat lends incredible depth of flavour.
Angus Ribeye Steak: The angus beef is prized for its rich marbling. Watch gleefully as the whole slab of beef sizzles!
Wagyu Tokujou Karubi: The triangular wagyu chuck short rib is evenly marbled and has a perfect balance of fat and lean meat.
Non-beef options include Chicken, Lamb Leg, Seafood (scallop, prawn, squid), and Salmon.
The menu includes a la carte offerings, as well as sets which comes with rice, soup, kimchi or salad.
If you can't decide on what to order, the Manzoku Platter ($17.80 ) featuring 5 kinds of beef cuts, beef tongue, chicken, and lamb would be the best bet to enjoy the best of all worlds.
We also can't go wrong with the signature Yakiniku-Go Set ($15.80) which comes with beef short plate, angus ribeye steak, and beef tongue. Together with the fluffy Japanese rice, seaweed soup, and salad, it made a very satisfying meal on its own.
My favourite was the Wagyu Tokujou Karubi Set ($26.80) with those tender slices of well-marbled wagyu chuck short ribs.
There's even a DIY Niku Sushi Set ($6.80) where we get to make our own sushi with grill meat, vinegared rice and seaweed!
It was a fun, hands-on casual dining experience at Yakiniku-GO as we took care not to over grill the meats while eating and chatting away. Meals like this are certainly better with good company so do "jio" more "makan kakis" along.
But if you're in a rush and simply need a quick fix for your tummy, Yakiniku-GO also offers a wide range of takeaway bentos priced from $9.80 nett.
Opening Promotion
- To celebrate the launch of its 76th F&B outlet, RE&S Enterprises will offer a one-day opening special on 15th February 2021: Enjoy the Yakiniku-GO Set (100g + Half Steak) at just $7.60 (usual price $15.80). Limit to one order per customer for dine-in only.
- From 9th to 28th February 2021, &Rewards members will get a return voucher entitling them to free meat upsize on the Yakiniku-Go Set (to be redeemed by 31st March 2021).
Yakiniku-GO
Address: The Seletar Mall, #01-49/50/51/52/53, 33 Sengkang West Ave, Singapore 797653
Contact: +65 6242 5939
Facebook: https://m.facebook.com/YakinikuGO.sg/
Operating Hours: Mon-Sun 11am-10pm (last order 9.15pm)
Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST unless otherwise stated. Information is correct at point of published date.
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