Although they’ve opened for almost six months, the hype surrounding Tempura Tenya hasn’t exactly simmered down. This young upstart remains ridiculously popular with Singaporeans, drawing forty-minute-long queues during even off-peak hours. It could be because they are Japan’s No.1 tendon chain. Or because they appear futuristic with its sleek interior and automated waiters. But it’s probably because they are found in the heart of Orchard but serve up quality bowls of Tendon for as low as $7.90++.
While their rice bowls are set at nearly half the price of their rivals, Tempura Tenya does not depend entirely on their below-average prices to attract the uninformed customer. Quality food remains their main focus, especially since they tick most of the boxes of a quality tendon, matching the standards set by Tendon Kohaku, Ginza Tendon Itsuki, and other established brands.
What matters most to any tempura joint is the batter, which literally makes or breaks the dish. No matter how premium or fresh their ingredients may be, the chef would have already lost half of the battle if their batter is below par. Yet, creating the perfect tempura batter is a task that’s challenging at best and near impossible at worst. With so many elements that have to be juggled, the slightest misplaced movement could send this house of cards tumbling down.
In its essence, a proper tempura batter should inject an element of unpredictability to its subject. While there’s an aspect of fragility to how the brittle crust shatters in loud crackles, there’s also an aspect of playfulness to how the pockets of air hidden beneath the crust cushion your bite. Yet, distinctive as the texture of coating is, it should complement – instead of distracting us from – the natural bite of the ingredient.
From the first glance and the first bite, it’s clear that the tempura fried up by Tempura Tenya possess these very qualities. Whether it’s the prawns or the long beans, the battered ingredients are encased in thin coatings which flake off bits of tenkatsu at the tap of your chopsticks. As expected, these fritters announced their presence in boisterous fashion, inducing loud crackles with its light, fluffy, and ASMR-worthy crust.
Like any deep-fried food, the tempura ultimately imparts a greasy aftertaste that lingers on and slowly dominates your palate, which makes the tare the unsung hero of the tendon. With this topping, Tempura Tenya has chosen to keep with tradition, sticking to a classic pairing of sweet soy sauce and chilli flakes which cuts across the heavy and monotonous taste of the tempura.
In ticking all of these boxes, Tempura Tenya stands as one of the most value-for-money food spots in the Orchard district. Their affordability means that they may not serve portion sizes that are as substantial as other tendon stalls, but their quality means that they will continue to draw long queues at Orchard Central.
Based on what I’ve last checked, Tempura Tenya no longer operates by a reservation system, so you can’t simply leave your name with the staff, pop by Don Don Donki for a one-hour shopping spree, before returning when you’re at the front of the queue. As such, unless you aren’t on a tight schedule or happen to visit during an “off-peak” timing, be prepared to wait.
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