What is Tempura?

Tempura is a Japanese dish of seafood or vegetables that have been battered and deep-fried to a light, crispy perfection. Unlike heavy Western-style frying, tempura uses a thin, cold batter that creates an airy, delicate coating. The technique was introduced to Japan by Portuguese missionaries in the 16th century and has since become one of Japan's most beloved culinary traditions.

Types of Tempura

Ebi Tempura

Prawns — the most iconic and popular tempura item

Kakiage

Mixed vegetable and seafood fritter — crispy and savory

Tendon

Tempura rice bowl — crispy tempura over hot rice with sweet sauce

Seasonal Vegetables

Sweet potato, lotus root, shiso leaf, eggplant, mushrooms

When to Eat Tempura

Tempura is enjoyed as a standalone course, as part of a set meal, or as tendon (tempura rice bowl) for a quick lunch. It pairs beautifully with soba noodles (tensoba). Tempura is a light yet satisfying option when you want something fried without feeling heavy.

Best Tempura in Singapore

Tempura Shige

Orchard $$

Saboten

CBD $$

Ginza Sushi Arai

Marina Bay $$$

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Frequently Asked Questions

What is the difference between tempura and regular fried food?▾

Tempura uses a very thin, cold batter (flour, egg, ice water) that creates a light, airy coating. Western frying typically uses thicker batters or breadcrumbs, resulting in a heavier texture.

Is tempura healthy?▾

Tempura is lighter than most fried foods due to its thin batter, but it is still deep-fried. Vegetable tempura is a healthier option. The key is the quality of the frying oil and temperature control.

What is tendon?▾

Tendon (天丼) is a tempura rice bowl — crispy tempura pieces served over hot steamed rice, drizzled with a sweet soy-based sauce called tentsuyu. It is one of the most popular and affordable ways to enjoy tempura.

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