Sunday, August 30, 2009
Of course, in trying a new Chiu Chow place, the classics have to be done right, otherwise there is no second time.
Sunday, August 23, 2009
Happiness is discovering new things, especially when they are food-related and worth sharing! Operating for about 3 months now, Wasakuraya specialises in Japanese desserts. Their packaging, in Japanese-styled English, sums it up. It is pretty darn excellent quality - especially the custard pudding.
Saturday, August 22, 2009
Blow-torched (Aburi) Sanma was also good. Usually grilled (but detracting from the perfect fatty and smooth texture of the flseh), torching seals the skin, locking in the fattiness inside so it was melt-in-your-mouth with a smoky finish.
This piece of Maguro is not the best I've had but the combination of a mild lemongrass herb and spring onion, with light soya sauce was an interesting burst of flavours and a delight to savour.
The straight from the shell uni, laced with nothing but untreated seaweed and eaten neat, was also very good. Without the usual soya sauce and wasabi, this was natural taste from the ocean and right onto the palate. Unadulterated bliss.
As we were tucking into what was already a wonderful dinner, the captain arrived at the sushi counter with what was at least an 8-ounce slab of evenly marbled A5 Saga beef, saying that a private room requested sushi made from it. We were lucky to get samplings and boy, what a treat! After you taste this, it will be hard to eat anything lesser again.
Our parting shot was the tiny sweet shrimp served on a cool cucumber and garnished with salmon roe for taste. No other sauce required. Hmm...
All favourites available at Hana Sakazuki down in Causeway Bay.
2/F Ming An Plaza Phase II
8 Sunning Road,
Saturday, August 15, 2009
And I always like my strange tasting chicken (a loose literal translation) but really chicken julienned and served swimming in a sesame and chilli oil sauce, and with the tingly Ma-La sensation from the Sichuan peppercorns used.
Of course I already tweeted about the magic of stir fried potatoes - looks and sounds boring but when quick-fried in fragrant hot oil with dried chillis and chinese celery, the experience is quite overwhelming.
Get some Kung pao chicken also (as authentic as you can get outside of Sichuan) and the pork and seafood pot-stickers are a sure winner at any table.
Of course, don't forget to order the duck in advance when you place your order - otherwise, you may not get to eat it. And Reservations are a Must, any season, any time.
Grand Hyatt Beijing
1 East Chang An Avenue
People's Republic of China 100738
+86 10 8518 1234 ext: 3822
Saturday, August 8, 2009
The sashimi version is served with the skin slightly grilled to give it a subtle smokiness. You can choose to have it with the classic wasabi and soya sauce, or in a paste made from Ume plums - salty, sour and sweet to give it a different kick.
The grilled version in a light sea-salt crust seals in the sweet and juicy flesh. Pick up with a little bit of skin and freshly grated radish, just wonderful.
This season, you can enjoy Grunt at Wahiro.
Trivia: Did you know the fish is named for the piglike grunting sounds it produces with the teeth in its throat, which is amplified by their swim bladders?
112 East Coast Road 01-27/28/29
Katong Mall Singapore 428802
Tel: +65-6342 2252
1 Goldhill Plaza
Tel: +65-6253 1692
Excitement of Thursday! Finally getting to Sushi Hiro for lunch (only been to Causeway Bay outlet for dinner prior). And what a great place to have lunch. A good selection of combinations and at bargain prices for the quality you get. Of course, you won't get the best cuts (those are reserved for dinner or ala carte) but it's still pretty damn good.