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It features a medley of ingredients which include tilefish, white asparagus, tamago, prawn, chicken breast, and mushrooms, all of which do not fail to impress. The star of the show, the tilefish, is fried with scales still on, which impart an ocean-y flavour reminiscent to that of fish fins fried to a crisp.
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Another main feature is a tempura-d sakura leaf, seasoned with sea salt, and folded in half. It had a light bitter and salty flavour.
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The other star is a custardy sweet tempura tamago. The batter is light, savoury and crispy, while the inside is irresistibly smooth, sweet and just a touch gooey.
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While the ingredients are certainly praiseworthy, what really blew me away was the rice. They offer a choice between Hokkaido white rice, or a multigrain rice, which features a multitude of different grains from different prefectures in Japan. The multigrain rice had a delightfully chewy texture and robust flavour of it’s own, while still easily pairing with the spicy sauce given on the side.
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The tempura ingredients might be the show stealers that make the big plays, but the rice really is the underrated MVP here.
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