Man Man Unagi 慢満 (Keong Saik)

This place really doesn’t need any introduction. The snaking queues are proof of its popularity. If you have cravings for a good bowl of Unagi, Man Man Unagi is the place to go.

I have had Unagi in Tokyo, so I was warned to lower my expectations. The queue starting forming at 11.15am. The shop opens at 11.30am for lunch.

I am assuming that if there are seats available, you are given an option between table or counter seats. I was the second customer so a table seat was chosen. At the counter seat, you can look at the cooks preparing the food while you wait.

Chawanmushi
$8.00++

At first glance, it seemed like it was coated with a layer of matte looking gel. When you cut into it with your spoon, you then realise it is not just the top but somehow the entire egg is coated in this layer.

“Kind of expensive for chawanmushi isn’t it? There’s no prawn inside” said my friend as I was tucking into it. I honestly thought so too until I scooped up 1 piece of eel meat.

“With this, I guess not” I replied and 2 more scoops later, a smaller piece of eel meat was found.

Large Hitsumabushi
$39.40++

This bowl is big. Definitely not recommended for those on a low carb diet.

Anyway, there are 4 ways to eating this :

Rice with Unagi itself for the original taste
Add in the wasabi, seaweed and spring onions to the rice
Add the soup to make porridge with the rice
Have it your own way

There is a smaller bowl provided for you to portion and try the different ways.

First up, Unagi with rice. The Unagi has a charred and sweet flavour all over it. The eel meat is soft on the inside, has some crispiness on the outside and doesn’t have any fishy taste to it.

They slice it thin so it breaks as you pick it up.

Here’s the second way, Add spring onion, wasabi and seaweed into the regular Unagi and rice combo. No need to go all in, wasabi seems to be freshly grated and doesn’t give that immediate jarring headache from fake wasabi.

I liked the original taste already but this definitely adds more flavour.

The third way is to make a porridge out of your rice, they have a small pitcher of Dashi served together on the tray.

Looks like Chinese fish porridge, tastes like rice with Dashi (obviously right?)

I still prefer the rice mixed with some Unagi sauce.

In the end I chose to eat the last quarter the second way (adding wasabi, spring onions and seaweed).

Please note that they do have cheaper options, the one shown in this post is one of the bigger Unagi bowls.

From my personal taste, it has loads of umami. For Singapore standards, this is a really good bowl of Unagi. However compared to my experience in Tokyo, I had a more buttery textured Unagi at Tsukiji Outer Market which I personally prefer.

Even though I won’t be back often, it is recommended for those who are put off by Unagi due to the after taste at the normal restaurants. Give this place a try at least once.