If you’ve been catching up on our recent articles, then Jypsy and their fresh menu might seem familiar to you. While I’ve covered their new menu in delicious detail on a previous post, this time, I’m actually here at their Parkland Green outlet to try some of the dishes I’ve been gushing about.

For the unfamiliar, Jypsy is a restaurant that offers a casual approach to contemporary Japanese cuisine through fresh ingredients and expert techniques. I had a lot on my plate this evening, so let’s see how accurate my descriptions were for Jypsy’s new menu.

Interior

Before we dive into the food though, let’s talk aesthetics. With it’s use of teakwood, rattan, and stucco-coloured brick and tiles, Jypsy’s signature bohemian interior set reminded me of a resort off the Mediterranean coast.

Besides its use of materials, I also noticed Jypsy’s attention to lighting. Overhead, the warm lights diffused through thin, white cloths tinged with blue at their ends. As the air conditioners made them flutter, it was as if I was dining underneath the waves.

Jypsy Media Tasting Interior — Sometime after sunset, these ceiling lights also dim, creating a more intimate atmosphere

Finally, beyond its thematic design, I appreciate the little details in making the outlet more comfortable. First, guests can choose to either dine inside the restaurant and stay cool, or outside the restaurant for an exquisite view (I chose to stay inside since it was unfortunately dark and raining then). Moreover, the restaurant features a wheelchair ramp for easy access and mini spotlights on each table, ensuring guests can still read the menu after the lights dim.

All in all, I’m thoroughly charmed by the aesthetics of Jypsy Parkland Green, and I love all the detail that went into making it. With that said, let’s move on to the food!

Food

Wagyu Beef Charcoal Sticks

I’ll be honest, I was left a bit disappointed by the Wagyu Beef Charcoal Sticks. Though the wagyu had a pronounced beefiness, which I fancied, it offered nothing else in terms of flavour depth. Texture-wise, the wagyu was rather tough–quite unexpected for a breed otherwise renowned for its tenderness.

Despite its shortcomings, the dish is redeemed by its other ingredients. First, the mix of sesame seeds, chilli bits, and spring onions on the beef slices provided a satisfying crunch that broke up the meat’s chewiness.

Moreover, the sauce—a blend of green ponzu and chilli—added an extra dimension to the beef’s one-note umaminess with its sour, tangy body and sweet, savoury finish. If you’re still feeling jelak (overwhelming) by then, the slices of ginger will help to cut straight through any of the remaining richness.

Altogether, the Wagyu Beef Charcoal Sticks is greatly carried by its garnishes, which is something I should not be saying for a meat as premium as it is.

Rating: 5/10

Robata White Corn Ribs

Fortunately, I quickly got over that bad start with the Robata White Corn Ribs, quartered and covered in Cajun butter soy and bonito furikake before being served with a lemon wedge.

For what’s essentially an ear of corn slathered in sauce, this dish delivered a bold tasting experience. The sweetness of the corn, the savouriness of the butter, and the saltiness of the furikake: each element stood out somehow without overpowering another, creating a complex yet balanced flavour profile.

Don’t just chuck the corn once you think you’re done with it though. Check the cut surfaces of the cob: if you find a thick layer of caramelised Cajun butter soy on them, you’ve hit the jackpot. Only after licking it clean can you truly say you’ve enjoyed the full complexities of this simple snack.

Rating: 9/10

Robata Kurobata Pork Chop

Here’s the dish I’ve been looking forward to the most: the Robata Kurobata Pork Chop, served with wasabi mashed potatoes, smoky leeks, and ssamjang miso.

Let’s deconstruct this masterpiece step by step, starting with the star of the show. The meat was intensely umami, with thick cuts of fat that melted in my mouth. While a few slices were somewhat hard to chew, the Kurobata’s distinct subtle sweetness, which sets it apart from regular pork, still shone through after countless bites.

Next, the wasabi mashed potatoes – which surprisingly does not taste as weird as it sounds. The wasabi wasn’t overpowering at all; instead, it added a subtle spicy undertone to the creamy mashed potatoes, delivering the same gentle kick I had previously described.

Finally, after eating them both with the smokey leeks—that packed a punch despite their small size—and the savoury ssamjang miso, I was convinced: this pig died for a good cause. From the creamy start of the mash to the unique yet complementary spices of ssamjang and wasabi, all the way to the umami richness of pork and leek, every element contributed to one of the greatest tasting experiences of my life.

This is the sort of cooking complexity I expected from Jypsy.

Rating: 10/10

Drinks

Nikkei Passion

Moving onto the drinks, I was surprised with two of the ‘Jypsy Signatures’ that our waiter enjoyed and recommended, the first of which is the Nikkei Passion.

Featuring an exotic blend of Pisco, plum liquer, and lemon, this fruity cocktail is also dusted with matcha powder and topped with a slice of passionfruit–a real multi-layered bang for your buck.

Except not really (at least according to me), because some of these flavours refused to click for me. Besides the refreshing citrus body which I’ll give the Nikkei Passion credit for, I just couldn’t find the appeal in having the bitter notes of Pisco and matcha powder as an aftertaste.

Speaking of peels, I also found the passionfruit to be rather sour and difficult to eat with a toothpick. Ultimately, despite my nitpicks, this drink did its job—and a great one at that—in cleansing my palate with a single sip.

Therefore, just for that and the fact that others might appreciate the aspects I found flawed, I’m willing to go easy on the Nikkei Passion, which is certainly not what I can say about the liquor’s heavy-handed treatment of me.

Rating: 7/10

Honeydew Melon Sour

The next drink I was introduced to was the Honeydew Melon Sour, a concoction of gin, Midori melon, and yuzu.

Despite its name and bright green colour, it wasn’t as sour as I thought. While there certainly are notes of tartness from the yuzu foam, more than anything, the drink has a candy-like sweetness to it, thanks to the Midori melon.

Don’t worry, the aftertaste of gin eventually rose through to give me a crisp, citrusy kick, bringing the flavour journey of this cocktail to a nice, revitalising close.

Overall, it’s a lovely drink: though it may be too saccharine for some, it’s otherwise solid for most others, including me.

Rating: 8/10

Jypsy’s Flight of Phoenix

We’re not done with alcohol just yet. Though the two Jypsy Signatures are readily available right now, that isn’t so for Jypsy’s Flight of Phoenix, a new set-of-four sake flight touching down on 1 April 2025.

Originating from Tochigi prefecture, these four sakes are crafted by the Kobayashi Sake Brewery, utilising pristine water from Mount Nikko and premium grains from Japan’s best farms to create the finest rice wines.

Furthermore, the Hououbiden Momo Sho and the Hououbiden Mikan Sho are Jypsy exclusives, meaning they’re only available at their two outlets and nowhere else. Thus, with some help from Ms. Kanako, Jypsy’s sake representative, I’m thrilled to share the secrets of these wines before anyone else can get a sip. With that said, let’s take an early look into all four.

Hououbiden Junmai Daiginjo (16-17% ABV)

First, we’ll be starting with the Hououbiden Junmai Daiginjo, a mellow sake made from the rice of Yamadanishiki, otherwise known as the ‘king of sake rice’.

I loved how smoothly and gently this went down, leaving a rich, aromatic sweetness that comes from the grains’ glucose. For those who are alcohol newbies like me, this bottle is the perfect gateway to exploring the world of sake, offering a pleasant heat that’s easily palatable.

Rating: 10/10

Hououbiden Black Phoenix Junmai Ginjo (16% ABV)

Jypsy Media Tasting Ms. Kanako — Ms. Kanako in action

Up next, it’s the Hououbiden Black Phoenix Junmai Ginjo, a floral-forward creation made with Aiyama rice, often referred to as the ‘diamond of sake rice’.

The alcohol was incredibly prominent—my goodness—making it quite hard to swallow. Despite the initial scent and taste of some acidic yet floral notes, they were quickly washed over by the full-bodied burning, bitter taste of alcohol. Frankly, my immediate thought was that it tasted like sucking on a wet wipe, which while crude, accurately encapsulates my thoughts.

It’s obviously no fault of the sake itself: as a Junmai Ginjo, it underwent a less intensive rice polishing process than its Junmai Daiginjo counterparts, resulting in less impurities being removed and an overall rougher, more harsh finish. Putting the alcohol aside, the thick sourness at first was deeply fragrant, fully conveying the charm of Aiyama.

Therefore, for those who can handle stronger-tasting sakes, make use of your refined palate and check this drink out. As for me, I’ll stick to the Junmai Daiginjo, though according to Ms. Kanako, both pair equally well with meats due to their shared umami flavours.

Rating: 6/10

Hououbiden Momo Sho (5-6% ABV)

Moving on to the Jypsy exclusives, here’s the Hououbiden Momo Sho, featuring perfectly ripe peaches. Rather than relying on the traditional method of sake infusion that crushes or soaks the fruit, the brewery individually separates the fruit’s cells to extract a liquefied form of peach.

So, imagine my shock when I drank this expecting the usual sake taste, and got…only peach juice? I’m not kidding: it took me about five sips before the classic warmth immediately set in. While a fantastic option for those who dislike the taste of alcohol, it’s also dangerously easy to drink too much without realising.

Anyway, bonus points for having lots of pulp inside, which, as everyone should know, is the best way to drink your alcohol-juice mixture.

Rating: 9/10

Hououbiden Mikan Sho (10-11% ABV)

Jypsy Media Tasting Sake — Fun fact: I finished every cup here except for the Black Phoenix Junmai Ginjo

At last, it is the Hououbiden Mikan Sho. Crafted from carefully selected Unshu mandarins, this zesty liquor captures the essence of just-picked citrus.

Unlike the Momo Sho, this sake achieves a more balanced blend of fruit and alcohol in both its scent and taste. Here, the sticky sweetness of the mandarins is complemented by a distinct undercurrent of fermented rice, delivering a sophisticated flavour profile.

However, despite their distinctive fruity profiles, Ms. Kanako highlighted to me that their shared sugary tastes make them excellentdessertst companions or even dessert themselves as lovely sorbets. There’s an idea for you, Jypsy, orange sake popsicles….

Rating: 10/10

Desserts

Jypsy Custard Pie

Speaking of desserts, here are two of them that you can order at Jypsy right now. Let’s start with the Jypsy Custard Pie, an amazing custard creation topped with Biscoff crumbs and a dollop of fresh Hokkaido milk ice cream.

Texture-wise, this dish offers a delightful contrast between creaminess and crispiness: the satisfying crunch of the Biscoff crumbs and biscuit base against the melt-in-your-mouth sensation of the custard filling and ice cream, a truly memorable tasting experience for the tongue.

Evidently, it ain’t much, but it’s honest work. A classic piece of pie and ice cream combo—a comforting dessert that does what it needs to do, and I respect that.

Rating: 8/10

Matcha Lava

Now, it’s time for the Matcha Lava, a warm cake filled with luscious chocolate, dusted with fine matcha powder and the same fresh dollop of Hokkaido milk ice cream.

This is truly revolutionary: how does batter this light and airy contain such a deep and rich matcha taste? How did they then manage to get the chocolate to balance that? I was overwhelmed by my questions, but the resulting sugar rush from this gooey mess quickly made them irrelevant.

Though, while I enjoyed the initial bites of this decadent dessert, it admittedly lacked any sort of flavour depth, and soon I started to find myself quite jelak.

Fortunately, Jypsy’s exception garnish game, with its bush of mint, was here to save another dish like always. This time, each leaf served me a powerful palette-cleanser and before I knew it, I was ready to conquer the next rich bite of chocolate and matcha again.

Rating: 8/10

Overall Thoughts

Though I’m no stranger to Jypsy, each dish and drink managed to surprise me one way or another. From the robust flavours of the Robata White Corn Ribs to the potent kick of the Hououbiden Black Phoenix Junmai Ginjo, the menu strikes an overall perfect balance between rich and refreshing.

Thus, if you’re a free soul at One Fullerton or someone taking long walks on the beaches of East Coast Park, take a chance to grab a bite and a view at Jypsy.