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Finally got down to trying this new kid on the block in SMU.

This small eatery adopts a rather systematic ordering system whereby patrons begin by selecting one protein of choice (honey glazed tofu/teriyaki chicken/shabu shabu beef/salmon), one base of choice (rice with Japanese dressing/cha soba with either wafu or sesame dressing/salad), followed by any additional protein and toppings (mentaiko, fish roe). The kitchen behind the counter dishes out the orders by layering the individual components, before passing it onto the front collection counter whereby the torching of proteins and mentaiko is also done.

Before serving, the staff will also put some furikake on the sous vide egg that’s included as part of the donburi, spring onion, sesame seeds and nori. Hungry patrons can then straddle up when their queue number is flashed.

Highly recommended by my friend to try out the honey glazed tofu, I selected that as my protein of choice, atop a bed of cha soba doused in goma dressing, alongside an additional serving of tofu ($1).

Visually, it looked promising. For my additional top-up of tofu, the portion of tofu was indeed generous. It was glazed in a honey teriyaki sauce which I found too be a tad cloying when paired with the cha soba, which in itself was already seasoned. Perhaps it would go best with just plain ol’ rice.

Onto the cha soba, it was already mixed in with the dressing so the whole pile was just, rich. However, the discerned would also detect that this wasn’t the real deal - it was mere green wheat noodles, but with a strong alkaline taste probably due to overcooking and failure to blanch in cold water after.

The components of the dish just didn’t congeal to produce a coherent rice bowl. Ingredients felt better tasted individually, and sent confusing signals to my tastebuds when married.

The sous vide egg was perhaps the only saving grace as it was done beautifully, revealing a luminous core. Oh yes, not forgetting my favorite Japanese pickled radish that was decent too, but sadly only two slices were given.

For $5.90 this bowl (SMU students/staff get $1 off), no complaints but there are definitely better donburis out in the vicinity.

Weighing in at $10+ for 2 slabs of fatty goodness isn’t quite exactly gentle on the pockets. Thankfully, the tenderness of the pork slathered in the sufficiently seasoned gravy was somewhat able to redeem it from wailing wallets.

However, the discerned would have been able to tell that the meat could have been more flavorful if not for the fact it was probably cooked using a pressure cooker to achieve that level of tenderness within a shorter period; before being doused in a well seasoned broth. Still a commendable taste, nonetheless.

Not pictured here, we also tried plentiful other dishes: burnt chili chicken ($10+), five spiced squid ($10+), fried chicken with nori mayonnaise ($10+), Brussel sprouts with salted pork and mushroom ($10+), bamboo shoots in pork broth ($5+), kailan with crispy bait ($10+), black fungus in dashi ($5+), smashed baby potatoes with plum sauce ($5+), chicken hearts with fried ginger ($5+), as well as a canister of sour plum juice ($10+).

Only thing to mention is that fame perhaps is the precursor of downfalls. Before word of Salted Plum got around and before being featured on a particular YouTube food show, the food standards were apparently much better than the current. The current appears to skimp on portion sizes, and seasonings tend to be too heavily skewed (sodium and MSG wise). Nothing much spectacular to warrant a return visit, and definitely nothing sufficient to quench my welling thirst after the meal.

Tucked away at a relatively strategic location is this not-so-new concept of hearty rice bowls, which nevertheless, sufficed to entice my sister and I down for a tasting.

I opted for the regular protein bowl, which came with 1 protein, 1 carb, 3 vegetables, 1 topping and 1 sauce for just $14. Pretty good deal I’d say - for the servers were generous with the portions.

Pictured here is a serving of cumin Japanese tilapia fish, quinoa, pesto cherry tomatoes, miso grilled aubergine and edamame. Topped off with some fluffy katsuo flakes and the signature MOJO Garlic vinaigrette which absolutely deserves special mention for that hint of aroma and garlic (yet not overpowering to murder that breath), I think I got quite a kickass and filling combo right there.

My sister got the salmon instead, and I gotta admit that hers was a much better choice; juicy, succulent, moist and a thick slab right there, probably the best choice I’d say among the rest of the proteins if you’re getting the $14 bowl. The queue can look daunting, but it moves fast, and there’s a spacious seating area right in, so this place definitely deserves a visit!