Hour-Long Queue At Takoyaki Chain Gindaco’s New 2nd Outlet At Orchard
Singaporeans clearly like takoyaki very much.
Japanese takoyaki chain Gindaco has returned to Ion Orchard, after closing its direct outlet there in 2014. The popular brand’s overseas development manager, Yoichi Masuda, had told 8days.sg that the closure was due to “manpower shortage”.
In 2019, it made a comeback by setting up a franchised kiosk in Don Don Donki’s food court at JCube mall.
Ion Orchard outlet opened on April 1
Gindaco Singapore’s parent company, Japanese tech firm Pise Corp, has plans to open more takoyaki outlets in Singapore. The Ion Orchard takeaway outlet, which is located within the Food Opera food court, marks its second branch here.
It has an insane queue
Despite it being a weekday night, we see a long queue patiently waiting to order takoyaki. Due to the lack of space, the queue is split into two lines. So don’t be too happy if you see just a smattering of socially-distanced customers at the stall; there are definitely more people behind. It takes us one hour to get our takoyaki, despite the stall staff working very fast.
The menu
On the menu are three types of takoyaki: Original (from $6 for six), Cheese Mentaiko (from $7.50 for six) and the egg mayo and teriyaki sauce-topped Teritama (from $7.50 for six).
If you fancy more toppings for your takoyaki, there are mod options like Shredded Mozzarella ($1), Mentaiko Sauce ($1), Egg Mayo ($1), Grated Parmesan ($1) and Bonito Flakes ($0.50). You can also order a Sapporo Draft Beer ($9) to go with the tako balls.
Noodles available
There are two types of yakisoba dishes (Japanese stir-fried noodles): Pork/Chicken Yakisoba ($7) and the savoury pancake-like Pork/Chicken Okonomi Yakisoba ($8). You can also get a set with noodles and six takoyaki balls from $12.50.
Opening promotion
From now till Apr 30, Gindaco is offering an opening promotion where you can get 10 per cent off all menu items.
Fresh takoyaki
The takoyaki is made a la minute at the stall by a Japanese chef. To solve Gindaco’s previous labour crunch woes, Pise has automated the process of making the octopus-stuffed orbs. The takoyaki pans now feature a nifty roller mechanism that can automatically flip the balls as they cook.
It’s harder than it looks, though
But most of the cooking is still done manually. It’s fascinating to see the takoyaki master at work pouring the batter onto the pans, adding octopus chunks and deftly tossing the balls into bamboo leaf boats.
Original Takoyaki, from $6 for six
Gindaco’s plain takoyaki is already very good by itself; the crispy crust yields a fluffy, puffy centre stuffed with veggies and a jewel-like chunk of octopus. The balls are drizzled with teriyaki sauce and a shower of bonito flakes.
Cheese Mentaiko Takoyaki, from $7.50 for six (8 Days Pick!)
While the classic takoyaki here is nice, this newfangled one is even yummier. It’s drenched in an umami pink mentaiko sauce, grated parmesan and bits of mozzarella. A little junky, a whole lotta satisfying.
But is it worth the long wait? We'd have to say no, unless you're desperately craving for takoyaki, 'cos the food court is really cramped. We'd rather head to Gindaco's JCube outlet (shorter to no queue there), which also takes preorders via WhatsApp at 8189-9637.
