The Public Izakaya by Hachi (100AM)

𝗧𝗼𝗿𝗶𝗸𝗮𝘄𝗮 𝗢𝗿𝗼𝘀𝗵𝗶 𝗣𝗼𝗻𝘇𝘂 ($𝟭𝟰) is very special as well. I have tried fried chicken skin before but this is my first time trying poached chicken skin with grated daikon and citrus soy sauce. The citrusy sauce brings balance to the dish and the springy texture of the chicken skin is pretty enjoyable.

𝗚𝘆𝗼𝘇𝗮 𝗖𝗿𝗼𝗾𝘂𝗲𝘁𝘁𝗲 ($𝟭𝟰) is their signature deep fried croquette with gyoza stuffing. This is crispy on the outside and soft and tasty on the inside - goes really well with the tangy sauce and refreshing salad.

ordered the 𝗢𝗺𝗮𝗸𝗮𝘀𝗲 𝗢𝗱𝗲𝗻 𝗦𝗲𝘁 ($𝟮𝟯/ 𝟲 𝗽𝗶𝗲𝗰𝗲𝘀) as well as a variety of ala carte items to share, and the food was good! The oden is very comforting, not too salty and each ingredient is well simmered in the delicious broth.

The Public Izakaya is definitely a great place to wind down for dinner, especially since it's located in Tanjong Pagar.

We visited during lunch hours and they offer a lunch set that is simply fantastic. I can already picture myself chilling there with friends after work.

Their oden is incredibly flavorful; you can tell it's been slow-cooked for hours yet remains delightfully bouncy.

For the lunch set, they offer a variety of rice bowls. I opted for the Wagyu Nikomi Onsen Tamago Don, featuring Wagyu beef in cube style—it was truly delicious. I particularly enjoyed how well the thick brown sauce complemented the onsen egg and rice. The set also includes miso soup and a side dish.

Rating:
Food Quality: 5/5
Price: ~$25 per person
Location: The Public Izakaya

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literally what the title says, it was really crispy. adequately coated with a golden batter, it was the perfect balance of crisp to tender chicken ratio. i enjoyed it the most with a dip of that creamy mayonnaise! will reorder this or get the karaage that i’ve seen people ordering.

the best part of oden - hot piping soup, where you’ll taste hints of sweetness from the dashi stock, and that savoury note once you let it linger a little longer in the mouth. i’d get a refill if i could. out of all the ingredients (all tasted good by the way), my favourite was definitely the daikon. such a simple ingredient, yet made so well. it was the just right softness, not too mushy yet not too hard. the best part of it all, was that in a single bite of the daikon, you’ll get the soup too as it has absorbed all of the dashi stock.