Hillion Residences

The Gindara Nabe was a mixture of cabbage, carrots, mushrooms, glass noodles and fresh Gindara, or cod fish slices. Softly textured without having to worry about fishbones. Cooked in a shoyu soup stock which I thought would have been rather salty, but surprisingly not. Perfect dish for a rainy weather.

Private room dining reservation is also available with average spending per person of $60.

Contrastingly to the Una Tama Don, the Oyako Don was rather sweet, perhaps slightly losing the overall balance. However the chicken thigh chunks were well marinated with soy sauce and cooked till tender. Would have preferred a good balance of sweet and saltiness, just like how a normal oyako don would be.

Expect larger-than-usual portions over at Chef Peter’s place. I’d probably have issues finishing a Don by myself if not for my friends. The Una Tama Don had slices of freshly grilled eel, blanketed along with egg and onion over a bed of fluffy Japanese rice. Taste of Dashi stock and Mirin sauce could be detected amidst the savouriness. Unlike the common unagi chunks, the slices here reminded me of how eels are usually cooked in Chinese cuisines instead, as what we know as 鱔魚.

Thanks to the recommendation by my dear friend, we had a private dining opportunity at Chef Peter’s place. Started out as Kaiware Japanese Restaurant at Far East Plaza, to Mohammad Sultan Road, followed by Triple One Somerset and China Square Central, and now finally a private place at Hillion Residences, he has been known to be a veteran in Japanese cuisine.

Started off the dinner with a sesame tofu appetizer which had our minds blown. Mind you, it’s nowhere near the ordinary silky tofu but one that has a firm bite, and easily picked up with chopsticks. Served with cucumber and Kani strips, topped with tobiko and the best part, an aromatic roasted sesame dressing. That extra creaminess was simply marvelous. Chef shared that the tofu was specially flown from Japan.