Ordinarily, soft pasta turns me off but in this instance, I could see the need for it.
The uni, a specimen of superb quality from Hamanaka, Hokkaido, demanded a proper broad surface to cling to. And once tossed in the heat, al dente-ness would have meant too far a divide from the uni’s melting state. Hence, the pasta’s softer bite proved to be the right partner. It made slurping up of those luscious ribbons, now coated in a creamy umami-ness, simply seamless and thus, even more satisfying.
Little wonder this course is one of my three favourites at last night’s dinner, a chefs collab between @sato.hideaki of @ta_vie_hk (ranked 16 on #asias50best restaurants this year) and @magicsquare.sg’s team of young Singaporean chefs @dzzfizz and @abelslc (@markerpenn is away but will be back in action very soon).