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OISHI

Featuring Kogane Yama (Jem), Unagiya Ichinoji (Robertson Quay)
Belinda Yong
Belinda Yong
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Mamushi Donburi is another dish that is exclusively served in Singapore. Rice is topped with kinshi eggs, charcoal grilled eels and mentaiko, served with Japanese yam and onsen egg on the side. Mixing all the ingredients into the bowl produces a dish that was exploding with flavours, mainly from the combination of the mentaiko and the homemade sauce on the eel. Although the Japanese yam contributed little to the overall umami-ness of the dish, it gave the rice a slight sticky texture, which can be subjective to personal preference. I personally enjoyed this Donburi best, mainly due to the use of the mentaiko and the onsen egg, which elevated the flavour of the homemade sauce. Unlike the other 2 donburis, little/no additional sauces are needed for this one.

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Seiro Mushi is a dish that is exclusively served in the Singapore outlet. The Unagi is first charcoal grilled and then steamed in a bamboo steamer together with kinshi egg, rice and sweet sauce before serving. The steaming was meant to give the eels a softer texture, while retaining its original flavours. However, I personally felt that the steaming process did little to the texture of the eels, nor the elevation of its flavours. If it was not presented in a bamboo steamer, it would have been to tell the difference between this dish and the other two. Contrastingly, I enjoyed how the bamboo steamer gave a stronger fragrance to the egg and rice, which made up for the lackluster texture of the eels.

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Personally felt that the texture of the eel was a bit too firm for my liking. It would have been better if the skin was crisp on the outside. The sauce was also a little too light for my liking. However, the pairing with the seven-spices pepper made up for the lack.

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