Friday, August 29, 2008
1. the deep fried crustacean platter, which aside from the only crustacean the prawn, had fish and squiddlys. So well battered and fried to a crisp but retaining the moisture and freshness of the seafood on the inside... puts a lot of tempura to shame!
2. the beef carpaccio on a generous bed of arugula and topped with an even more generous amount of freshly peeled (yes it is bigger than grated) Parmesan. Lovely burst of flavours when you have a combo bite.. and lightly flavoured with a good extra virgin olive oil.
1. the minced beef ravioli with white truffle oil.. so simple yet so tasty.
2. the evergreen lobster tagliatelle with thyme, and a hint of cherry tomatoes.. light, tasty with such a kick from the lobster laced sauce.
3. superb thin-crust pizza with tomatoes and Italian sausage. None of that over-salted s^%t but tasty porky goodness. Garnished with a sprinkle of chilli flakes for the extra kick. Yeah!
1. Classic Tiramisu - the real thing with real Mascarpone and an abundance of it.
2. a classic custard from Piemonte - Bunet Piemontese - sweet eggy heaven with a nutty border for bite.. such flavoured texture in the combination. Unusually good - I like!
You hungry yet? I can't wait till I get to Bangkok again..
Thursday, August 28, 2008
I had lunch today at Hachi and had the set lunch of Unagi and Sashimi. Nice light combi which had lightly grilled eel, basked in the barbeque sweet sauce. The sashimi was white fish topped with salmon roe, nice change from the usual. While lunch was not spectacular, it wasn't bad for the price. In any case, in an area which has pretty limited choices for Japanese cuisine, it does add to lunch options. Also, the impeccable service with offering to call us a cab to take us back to our offices and sheltering us into the cab from the pouring rain, is not service we find in abundance of these days. Savour the moment..
Hachi is best known for its Omakase - chef's surprises - and I will certainly be back to taste. It's been too long and is probably time for another review. And hopefully, as with previous good experiences, it will live up to its name.
Saturday, August 23, 2008
The menus are all in Japanese but thankfully there were pictures. Also, our friendly waiter who hardly spoke English was helpful enough to recommend the favourites - the chicken soup ramen which comes with one piece of char siu. Toppings were available - he recommended and rightly so, the yummy seasoned egg, which was a good shoyu braised duck egg with a soft centre.. mmm... The ramen is thinner than the common one you would find at Ajisen or Miharu and similar to the Teochew/Chiu Chow skinny noodles but so much more springy with an al dente bite. Swimming the rich chicken broth, you really didn't need anything else.
The stewed pork belly was also a winner - soft meat easily separated from the fat so we had a good cut, without having to indulge the fat bits. But of course if you dare to take the whole thing, it does melt in your mouth.. no need to bite and chew.
Hearty goodness and in my opinion, the current (as at the date of this post) winner in the "best ramen" category for Singapore.
Wednesday, August 20, 2008
Sunday, August 17, 2008
I had blogged about Hana Sakazuki back in April but wanted to introduce some new goodies.
First up, Japanese greenhouse tomatoes that even a non-tomato lover would love. So prettily bright red, juicy and served with a pinch of salt makes for a fresh and delicious appetiser.
The sushi is good as ever.. still the best outside of Japan!
What was surprising good was the grilled chicken - yes, it sounds so boring but was so competently done you would not think it was just chicken. Of course we were told it was Japanese free-range chicken.. yes, it makes a difference guys! Accompanied by Japanese mayo, it was like eating tasty KFC but more juicy, succulent, and all the wholesome goodness without the grease, fat and guilt. Yums!!
Friday, August 15, 2008
Then, the hot pot where you can swish slices of the fattiest part of the fish in the adashi stock which is further flavoured by more crab legs, cod fish and a variety of vegetables and tofu. Perfect for a winter's day but in summer, where it is hot and humid now, the airconditioning was thankfully strong enough for it to be enjoyable. The rumbling thunder outside also added to the atmosphere.
The negi-toro rice was very good despite the fact that they do not use premium quality rice but the taste of the combination of chopped up toro, crisp seawood, chives, and with soya sauce over it, was good enough to make you forget the rice, which in the grand scheme of things, was tasty enough.
The usual way to end most Japanese meals is with ice cream and this one did not disappoint. We did not get the usual green-tea and was pleasantly surprised by the aromatic coffee ice cream sprinkled with finely ground coffee powder, adding bite and more aroma. Great finish!
The last picture with the clear blue skies is taken with the mosque next door in the foreground and not part of the temple - just in case you got confused with the architecture!
What an excellent way to load up before hitting the road for China again..
Wednesday, August 13, 2008
Sunday, August 10, 2008
Of special mention, the mushroom soup - one of the best - full of the porcini flavour and just enough cream to balance but not overly heavy. Accompanied by the freshly baked rolls, mmmm........
While not a big fan of fish cooked in the western way, I did order the Chilean seabass in a bacon ragout. Surprisingly well done and not overcooked, the ragout lent itself with the smokiness of the bacon and onions and was a light yet tasty main course - very little guilt element!
Rounding off with the molten chocolate cake - yes, we've been there done that - but this was a very competent version and definitely worth the calories if you are a chocolate fan.
Pics are promised on my next visit where I hope to try more from their menu. Yes, it is definitely worth a next visit.
The menu is not hugely extensive but does what it does competently - and to increase the alcohol intake of its guests.
Although it's not known for its raw cuisine (and does not serve sushi since the don't make the rice), we start off with the Sanma (Pacific Saury) sashimi, which is the "catch (or flown in) of the day". Roughly chopped up but a good size to enjoy the moist and fat fish, it was pretty good even if not the best. The choice of wasabi or minced ginger/ chopped spring onions to go with your shoyu was also available without request.
The butter grilled squid was a succulent combination of garlic butter and squid juices although the squid was a tad overcooked and bordered on rubbery in some parts but the sauce accompanied by more Japanese mayo was a nice sinful combo which would help you down more sake than you can say sake.
To round off, we had the katsu curry rice and stir fried mixed vegetables. Although the pork cutlet was not the best cut (it's not black pork) I've had, the curry tasted every bit home-cooked and rich in the stock it had been stewing in all day. Coupled with the red pickles, very very good.
Almost like being transported back into a back street in Tokyo and enjoying as the locals do..
Tuesday, August 5, 2008
The steamed Chilean seabass topped with Chinese "mui choy" (sweet preserved vegetables) was clean on the palate yet tasty. The fish however, was a tad overcooked but the bouncy texture of the seabass saved it from being too chewy.
My favourite of the evening was the abalone with noodles served in a really superior stock and topped with chopped kale. The noodles were very al dente and the stock was so good I wanted to pour every drop into my mouth. The use of tiny abalones did not detract from the taste and made for convenient consumption, no need to saw up with a fork and knife.
Dessert was Majestic's signature ice cream with sago and avocado puree, drizzled with Gula Melaka (Asian molasses). This is reminiscent of the famed Indonesian dessert Es Avocado andmade for a sweet ending. However, more avocado and gula melaka would have done it for me more. Or even, just the avocado and gula alone would have been best.
Monday, August 4, 2008
The chicken special which upon tasting is just a pretty competent oyster sauce chicken served sizzling in an old wok.
The accompanying dishes to the meal were not the focus although they are pretty competent. But between the satisfying signature green chilli sauce and the seafood fried rice, this politically incorrect evening turned out gastronmically correct.