Donki, the great provider of sustenance at an affordable price
Look at that creaminess it is almost palpable just by mere observation...
The good ole ever popular salmon sushi, always a delight
The Chef showcasing a literal box of treasure before serving it up to us
The Chef mentioned that this is the Red Garoupa fish meat that’s commonplace in tze char establishments. Never had it raw like that before but it was tasty even in this rendition
Ika-dakimasu what a great bite texture this was yummy
Flame grilled scallops are a dime of dozen in this metropolis called Singapore but this was a cut above the rest
The yuzu flakes as seen in the picture wasn’t just for the gram, it honestly was a great addition of zesty flavouring to this horse mackerel and I loved this piece of sushi
I just realised, this was a chicken egg next to plenty of fish eggs, oh man eggs are tasty
My initial thought was, wah why so pretentious why my shoyu sauce became bubbles. I’ll rescind my preconceived notion because after trying it, I was impressed and this may be my favourite out of the entire Omakase course. The light puffy texture of this foam (however he did it) actually was no gimmick, it worked really well with the tenderness of Otoro and my god was this good.
What a concoction of indulgence. The Chef prepares this before you, scooping out chunks of Uni, coating the rice with its liquid form. As if that’s not enough alre, he sprinkles generous beads of ikura, and takes out more clovers of uni to put onto his mixture. Have fun eating this premium extravaganza, savour it slowly
Pretty much what you expected to see, the flavours of laksa cooked with pasta noodles. Frankly, I felt like this was innovation for the sake of innovation, had a very lukewarm opinion about the dish when I first ate it.