Pumpkin Kaya Taiyaki ($2 for 2- opening special)
Making a good taiyaki is no easy job.
Tracing back to my Hokkaido memories.. the bestest was perfectly crisp-skinned and compact with flowy homemade fillings, briskly tossed out of hot moulds by adept japanese pancake masters. And it ignominiously chastens our skimpy-entrails local versions to shame.
Until i saw the OOKI action.
On first layer, the girls used a spatula to spread the batter flatly across the mould. Thin base checked. Huge spoonfuls of ingredients plopped in the middle. Generous fillings checked. Another drizzling of batter over just enough to cover the innards. Thin crust checked.
checked checked checked. A Pumpkin Kaya for me. One bite and warm orange magma gushes out of its promising shell. Pleasantly sweet, water chestnuts-studded & fullbodied with kaya fragrance kind of magmatic flow. Pure messy bliss. Chomped up in less than ten steps away.