I always like Takoyaki. My favorite is the one in Taiwan. From Japan Boat brand, it tastes so good that it makes Takoyaki in Singapore taste like junk.
Oh, for some of you who don't know what is takoyaki, I've got a nice pic here.
Image by wikipediaIt's basically a flour ball with a piece of tako (Octopus) inside.
Now in Singapore, the market price for takoyaki is about $2.20 for 3 balls.
But there in Taiwan, it's priced at NT 35 ($1.60) for 6 balls!
The question is: WHY?
WHY the heck it's so expensive here in Singapore? Is it the Octopus? or is it the Fish flake? Is it the manpower? Or maybe the rent place? I don't know.
The taste? Taiwan's definitely better:
1. Singapore don't oil the plate before the batter. It helps to make the taste bland and less character on the balls
2. it sometimes undercooked so the skin is not firm yet. and the consistency of the ball is not as good as well.
3. Singapore uses pre-shaved katsuo-bushi (Fish flake). While Taiwan uses freshly shaved ones. As Taiwan actually have the katsuo factory it's their winning point.
But after all the minus side of Singapore's Takoyaki, people keep queuing for that. So my decision is made:
This year, I'm going to make a Takoyaki shop that entirely revolutionize the whole takoyaki experience in Singapore.
My takoyaki will be different. The price I target it at $3 for 6 balls. And I'm not going to use some styrofoam box for the packaging. I'll be using a nice carton boxes that keeps my takoyaki warm and artistic.
Instead of buying shaved katsuo, I'm importing katsuo blocks from Taiwan and have it freshly shaved right in front of you, my customers! Instead of bland and smoky flake you always get, you'll enjoy crisp and sweet taste of bonito flakes.
So there you go. Now all I need is a business plan and funding. So if anyone want to join me on this: do drop me an email.
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