Ditching my new year resolution for a slimmer self early with this bowl of fried seafood goodness, as Tendon Kohaku’s 2nd generation winter seasonal tendon ($21.00++) was undoubtedly worth the calories. Packed with a medley of awesome ingredients, this limited edition gem (available till March 2019) sees the use of Alaskan snow crab, king crab stick, prawn, dory fish, squid, Japanese fishcake stuffed with cod roe, Hokkaido ikura and an intriguing delicacy, monkfish liver (ankimo).

All coated with a delicious seaweed batter, the flavour does slight overpower the taste some of the tempura but lends a really lovely savouriness and just screams umami sweetness in every bite. Deep-fried till crisp and golden brown before serving on a bed of healthy Japanese brown rice or regular rice, the meaty Alaskan snow crab leg was definitely my favourite. The mix was really enjoyable too, with the choice of spicy or sweet sauce drizzled over, paired alongside the brilliant pops of briny ikura and the seaweed infused batter. Yet a point to note is that it does gets jelat close to the end.

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