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Very savoury sauce and so incredibly tender. I asked the chef what's the secret and he told me it's the cut of beef(which he didn't reveal lol) guess the premium cut justifies the price. Unbelievable with rice, esp with that mild sting from the chilies
Rather different from the usual in that it has more veggies like carrots but the taste is not bad. There's more rice than ingredients which is great because you can order their fantastic side dishes
Forgot to snap a pic last time but loved it enough to get it again. Crispy skin, flaky flesh, and the charred bits. What's not to love about this fish?
Never had foie gras but I would imagine the texture is close. This was so incredibly soft you have to be careful while you pick it up with chopsticks. And the sauce went very well with the fish liver, covering the fishiness without masking the natural flavours
Not sure how good sukiyaki is expected to be in sg but I feel it's okay lah. Thinly sliced beef and I loved the presentation of the egg. The konnyaku noodles I presume had an interesting texture(there's a nice bite to it) which I think some will enjoy.
Gindara prepared almost perfectly. Njcely charred and crispy exterior and flaky centre, with a less viscous than usual teriyaki sauce. Loved gindara ever since I had it in asakusa and this place didn't disappoint
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