Daizu Cafe: Meet Farrer Park's New Japanese Fusion Minimalist Cafe

Despite the pandemic, there has been a slew of new cafes that have sprouted up all around the island. Fighting for a slice of the pie is Rangoon Road’s newly-opened Daizu Cafe, another Japanese-inspired cafe with an aesthetically pleasing interior and unique menu choices.

With 2 stories of seating options inside, you can also opt for the alfresco dining area, which is a bit like dining on a terrace. Daylight pours in through the high windows, and the cafe is bright and spacious, especially on the ground floor.

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On the menu, you’ll find quite a decent selection of food, from small plates to start with, to brunch options (Lemon Miso Eggs Benedict anybody?), pastas, rice bowls and other mains. Beyond that, they have cakes, tarts, and pastries. Impressive.

Do note though, hot food is available only from 11am to 3pm, with their last order closing at 2:30pm. This is when the kitchen takes a break and begins again for dinner service, from 5pm to 9pm, with last orders also at 9pm.

The drinks menu is equally extensive, from coffee to tea other non-caffeinated options, as well as beers and wines available from 10am till closing.

We arrived at about 2pm, and the cafe was bustling, though we didn’t have to wait for a table.

Ordering is done at the counter, and at peak lunch hours, the queue can extend to the door.

We had the Tempura Hiratake (S$12) to start with.

Served with a side of Japanese mayonnaise, this is Daizu’s signature kinako soy tempura with Togarashi Oyster Mushrooms.

The dish was tantalising to start with, and the tempura pairs well with the mayonnaise served. However, the tempura batter, I found, was far too thick for my liking. Some pieces were about a 60:40 ratio between the mushrooms and the batter. This made the dish a little cloying after a while.

Next, we had the Garlic Butter Sakura Ebi (S$16), which fared a little better. Well-balanced and inoffensive, the spaghetti was served with a house specialty garlic butter sauce which was creamy and smooth, yet not overly creamy at all. Topped with mushrooms and sakura ebi, they help to add a bit of flavour to the proceedings.

However, if I had any gripes, it would be that the dish was a little too safe.

I couldn’t help thinking about my visit to Kream & Kensho, another new cafe that just opened it’s doors at Kampong Bahru Road. Kream & Kensho also features a Japanese-inspired menu as well, and my Sakura Ebi Capellini there was packed with flavour, thanks also to the addition of Japanese chilli oil.

As such, I felt like the Garlic Butter Sakura Ebi at Daizu came up a bit bland in comparison. But perhaps for those not inclined to the spicier take at Kream & Kensho, Daizu will do just nicely.

I also had the Iced Uji Matcha Latte (S$7), which I personally felt was a bit too light on the matcha. And judging by other reviews, it seems I’m not the only one who felt that way.

Overall, Daizu’s a decent new joint to add to Singapore’s cafe scene. But in an age where the cafe scene is so competitive, I’d be hard pressed to think of reasons to continue visiting. Of course, there’s plenty more on the menu to choose from, and should I give it another shot, I’d be tempted to go for the other menu offerings.

But as it stands, just comparing Daizu to Kream & Kensho, I’d say the latter comes out tops. Their food is flavourful and scrumptious, the interior similarly beautiful, and both cafes are pretty accessible to their respective MRT stations. However, with that being said, Kream & Kensho is a smidgen heavier on the wallet as well.

Read: The Full Review of Kream & Kensho

If anything, I’d recommend Daizu for those looking for something lighter on the palette.

All things considered, Daizu is okay in terms of the food and drinks I tried, and looks like a lovely time to spend a lazy afternoon away, but I’m not completely wowed just yet.