Many people underestimate the importance of the temperature of the neta when it comes to sushi. A good itamae keeps track of the temperature of the neta, ensuring that it is at its optimum temperature to pair with the shari. Sitting at the sushi counter allows one to fully appreciate the effort put in by the itamae. Imagine having to remember what each customer is having, the temperature of the neta, which direction to place the sushi for each customer, the likes and dislikes of each customer, which part of the meal each customer is at, the list goes on and on. Imagine having to do this while inebriated, due to the copious amounts of alcohol offered by clients
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It might be #burpplesushimonth, but we should not forget the itamae behind every piece of sushi
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Hoping that @nicolejjw @shshshhshannon @alstonwidjaja and I can win the treat at @ryosushisg so that we can appreciate Chef Roy’s craft!
車蝦 - Kuruma Ebi (Tiger Prawn)
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I think Mizuki is probably one of the best Tempura joints that we have in Singapore currently. While it still has not achieved my ideal sakusaku (airy and crisp like a croissant) batter texture, I cannot complain because this is probably as good as it gets in Singapore
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The Kuruma Ebi comes as part of the $60 Sakura Tempura Omakase
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If you are looking for Hotate with a molten centre, or Uni Tempura, I would recommend going for the more expensive Tempura Omakase sets at $80, $100, and $180. Otherwise, the $60 Sakura Omakase will be enough to leave you with a satisfied tummy
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Not too sure whether a Tempura Omakase counts, but since it is #burpplesushimonth, please let me and my friends @nicolejjw @shshshhshannon @alstonwidjaja win the treat at @ryosushisg so that we can have a non Tempura omakase experience together
アオリイカ - Aori Ika (Bigfin Reef Squid)
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It's been a long time since I've had Aori Ika with Nigiri Sushi. Most of the time with Nigiri Sushi, we get Sumi Ika instead due to the overall balance of the sushi, especially in terms of texture. However, since it is summer now, Aori Ika is in season and I had the chance to try it as part of the $80 Wakakusa set.
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Aori Ika is tough and very chewy. The first bite of the Aori Ika yields little to no taste, and you just experience a crunch. Is this a bad piece of Ika? However, the initial disappointment in the Ika fades away almost immediately after taking the second or third bite. The more you chew on it, the sweeter the Aori Ika becomes. It's just like someone playing hard to get, only rewarding those who persevere. Mizuki's Aori Ika also comes with a special dollop of tomato purée which adds a subtle amount of sweetness to boost that of the Aori Ika.
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Omakase allows you the opportunity to try seasonal ingredients, which is why I try to go for it if possible. Since it is #burpplesushimonth, please let me and my friends @nicolejjw @shshshhshannon @alstonwidjaja win the treat at @ryosushisg so that we can have an interesting omakase experience together
A new addition to Singapore's Sushi and Tempura scene is Mizuki
The restaurant is split into three main sections: private dining, tempura counter, and sushi counter
Mizuki offers diners the choice of Ala Carte, Sushi Omakase or Tempura Omakase. Looking at the prices on the Ala Carte Menu, I recommend going straight for the Omakase. For lunch, the Sushi Omakase courses are priced at $48, $80, $180, and $250
The $80 Wakakusa set comes with a Seasonal Appetiser, 10 pieces of Nigiri Sushi, Chawanmushi, Roll Sushi, Miso Soup, and Dessert. The $48 Midori set is mostly the same as the Wakakusa, except that it comes with 8 pieces of Nigiri Sushi instead
Chef Kng can be seen here looking all focused in crafting a piece of Nigiri Sushi. It is always nice to meet people who take pride in their work, regardless of the profession.
This is why I love sitting at the sushi counter, and letting the chef showcase his/her best dishes (omakase). Eating sushi then becomes more than just an experience for the tummy, as you get to see and feel the passion and dedication to the craft
Since it is #burpplesushimonth, please let me and my friends @nicolejjw @shshshhshannon @alstonwidjaja win the treat at @ryosushisg so that we can have a lovely omakase experience together.
Happiness In A Bowl (Uni, Otoro and Ikura)
I'm pretty sure that using these three ingredients in the same dish would make most lovers of Japanese cuisine happy. This bowl was just full of sweetness!
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However, I would have preferred if the sweetness I tasted came from the Uni, Otoro and Ikura instead of the Japanese pickles sandwiched between the trio and the rice. I felt that the sweetness from the pickles easily overpowered the main stars of the dish. This also meant that both the Uni and Otoro ended up appearing like they were just there to provide contrasts in texture. Fortunately, the Ikura was able to hold up better than its counterparts. Each time a roe burst, I was reminded that Ikura was in mouth, and not just rice and pickles.
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For those who are interested, the type of Uni used was Bafun Uni. I'm not too sure whether this will be the same all year round as the taste of the different types of uni (Bafun, Aka, Kita-Murasaki, etc.), as with most ingredients, changes with the season.
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Also, don't expect to get the same quality as Shinji or the other top end places for the significantly lower prices that Ryo Sushi charges.
The Otoro Meshi (U.P $32.80++) at Kuro Maguro comes with 5 slices of Otoro (this is debatable) atop a bed of vinegared rice. The uni you see is an add-on.
If you examine my picture closely, you might notice that the slices of Otoro on the left appear to be different from those on the right, in that you can spot the familiar hue of red present in Akami. Apparently, this is because that particular slice of Otoro was taken from the part linked to the Akami. The difference in texture of the Otoro slices was thus evident. Some of the Otoro slices served to me also reminded me more of Chutoro than Otoro.
The takeaway is that not all Otoro cuts are created equal. A simple search of the Kuro Maguro location tag on Instagram will reveal the differences in Otoro cuts used in the popular Otoro Meshi, so your dining experience is highly dependent on your luck. Either that or some people were served cuts that would not fully qualify as Otoro.
Now, the main star of the Otoro Meshi is the Otoro. While I have no beef with vinegared rice, I was disappointed that the sourness from the vinegared rice somehow attached itself to the slices of Otoro even when consuming the Otoro on its own. The sourness severely reduced the fragrance and flavour of the fats in the Otoro.
I noticed that the restaurant had prepared numerous bowls of Otoro Meshi in advance and laid them out in the open, which helps reduce customer waiting time and table turnover. I felt that this could have been the reason why the sourness from the vinegared rice ended up spreading to the fish slices.
I am painfully aware that my review contradicts almost all the other reviews of the food at Kuro Maguro. Some might even call it an alternative fact. But as always, just providing my honest, sincere and humble opinion.
Almost everything tastes like chicken, including turtle meat.
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Ser Seng Turtle Soup has been around for decades, unlike me, and is my favourite place to visit for Turtle Soup. What I always go for is the the "meat only" option on their menu. Even if you end up ordering the "meat only" option, they will still provide you with a piece of the turtle's gelatinous skin, which has a jelly-like texture that has absorbed the herbal flavour from the soup.
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Pair the meat and soup with Ser Seng's signature chilli sauce, something reminiscent of the chilli sauces with a sour kick from white vinegar that you find at majority of the Kway Chap or Pig Organs Soup stalls, and you will find yourself left with an empty bowl in record time.
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For soup lovers like me, you will be glad to know that Ser Seng will gladly top up your soups for you at no charge! In all honesty, I don't even mind not having the turtle meat, the soup is good enough to keep me coming back for more 😌
Rui Heng Braised Duck is nestled relatively deep inside the heartlands, which is why I am constantly surprised by the queues forming at the stall. They serve what is probably the best duck porridge that I have had in Singapore.
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There are two types of braised duck usually found in Singapore: the Hokkien style with the sweet, gooey lor (gravy) or the Teochew style which is salty and less viscous. I usually only go for the Teochew style but I'll make an exception for Rui Heng.
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What makes me patronise them repeatedly is the great, consistent quality of food and the incredible value for money. They have one of the best Hokkien styled ducks that I've come across. An almost fork tender texture for the meat(yes, even for the tougher parts of the duck like the breast) and fats which have managed to seal in the flavours from the braising. The sweetness from the lor is not overpowering and you still can get hints of spices which indicate the complexity in making the lor. Most of their dishes go for $3 but come with portions that would likely cost twice the price elsewhere.
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Even though my go-to is the Duck Kway Teow Soup (mainly because it goes best with chilli padi), I recommend going for the dishes that come with their signature lor. That means everything other than Duck Noodles soup.
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Blk 703, Hougang Avenue 2, Singapore 530703
Gaebul 캐불, otherwise known as "penis fish", is one of the interesting items you can find at Jagalchi Market. Despite its unfortunate nickname and appearance that turns people off before they even try it, Gaebul is actually a marine spoon worm and has nothing to do with the male organ.
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The innards are cleaned from the Gaebul and what essentially ends up on your plate is the skin of the Gaebul, chopped into tiny pieces. The Gaebul is served plain but accompanied by dipping sauces of sesame oil and Gochujang on the side. On it's own, the Gaebul has a slight, almost neglible hint of sweetness but has a crunch and slight chewiness to each bite, like you're eating a thick piece of black fungus or pig ears. Apparently, this texture is what people eat Gaebul for and it goes well with the dipping sauces.
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Bottom line is not to judge a book by its cover, give this phallic creature a chance to dlight you!
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FYI, at the indoor section of Jagalchi, you can choose to have your seafood prepared and served immediately, which is probably as fresh as it can get.
Nasi Lemak Beef Rendang
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Nasi Lemak (Coconut Rice) is easily a Singaporean favourite and many renditions of the dish can be found all across the island.
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Chef Shen’s version comes with rice that has been twice steamed with coconut milk, not water, and over 10 different ingredients are used in the process as well. Each fluffy grain of jasmine rice gives you a well balanced mixture of coconut, pandan, onions, lemongrass and ginger flavours in your mouth. Apparently, fenugreek is also added but my tastebuds were not discerning enough.
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However, if you are looking for a very concentrated taste of coconut and pandan in the rice, which is the more common version of Nasi (Rice) in Nasi Lemak, then this is not for you.
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The sambal in the dish are also different from the sweet ones you typically get. Instead, sambal belachan and coffee sambal, both made in house, are served. I was told that the coffee sambal is made with beans that the café uses for their coffee.
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You can choose to have your Nasi Lemak on its own for $2 or with Beef Rendang (Pictured), Chicken Rendang, Crispy Pork, Crispy Fried Chicken or 5 Spice Pork Confit. In any case, your gourmet Nasi Lemak will cost you less than $10.
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Thanks @burpple for the invite and @revolutioncoffee @chefshentan for feeding us!
Chef Shen pulot all the stops with this incredible mod-sin dessert!
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This is essentially a marriage of the sticky date pudding and Pulot Hitam (Black Glutinous Rice). What I really loved was that you could taste the texture of the Pulot Hitam interspersed throughout the pudding. The distinctive but not overbearing sweetness of the Gula Melaka paired perfectly with the slight saltiness in the butterscotch. Take each bite of the pudding with the thick house made coconut ice cream and I believe even the greatest detractors of mod-sin cuisine will have second thoughts.
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Thanks @burpple for the invite and @revolutioncoffee @chefshentan for feeding us!
Since Burpple is featuring Chinese restaurants this month and I'm stuck in the library studying/on a restcricted diet (thanks doc), here's a picture of a hidden gem in Marina Bay Sands. While the picture looks far from appealing, this is probably the best 香酥鸭 that I've had in Singapore thus far. Crispy skin, juicy and tender meat that has been well seasoned, this is like an Asian duck confit that has been given a major upsize. To top it off, the pricing at Yú Cuisine is not exorbitant despite its location. The prices here are probably on par with most other Chinese restaurants out there. Also, unless you're okay with paying $5 per pax for 小菜, skip the crispy fried salmon skin they serve to you upon arrival.
