Thanks to @sethluicious' post a couple days ago, I've got the craving for duck confit. The one I had last week at #babettesg would do nicely in my belly right now – meaty, with just the right amount of fat left under a skin crisped to golden-brown perfection. I'm not sure that Japanese rice is a good complement at all, but that leg of duck is blindingly good on its own.
Finally made my way here. I think my list of Chirashi might be complete. Where else do you think has the best Barachirashi (those that I've not tried). AOKI is definitely my top Chirashi for now. At $38+ comes with sides and miso soup, reservation at AOKI is highly recommended.
Instead of flooding the tabletop with dishes, the concept here is petit portions of quality dishes that don't overwhelm till you have to cart yourself out after the meal. Try also the Beancurd Kimchi ($8.90).
Chilled Mee-Pok-style Udon tossed in Truffled Oil, Negi (Spring Onion) and Menma (Bamboo Shoots) and topped off with Ikkura (Salmon Roe). Truely refreshing cold dish for the summer!
Uni Tagliolini. rich and creamy. this is the best!
For premium sushi, few do it better than Shinzo without blowing a big hole in your wallet (S$138++/pax). Shinzo is a new Japanese restaurant helmed by veteran sushi chef, Lawrence Chia, who trained under the famous Japanese Chef Yoshio Nogawa. Chef Chia may not be Japanese, but after 23 years in the business he definitely has the best sources – he regularly snatches up the very best produce from Tokyo’s Tsujiki Fish Market. Some of Shinzo’s not-to-be-missed signature dishes include the Hotate foie gras (Hokkaido scallop with foie gras), Hirame usuzukuri (Thinly sliced flounder with truffle sauce) and Toro tataki (Seared tuna belly).
This crab had undertaken extensive seasonal migrations, before it gets landed on our plates. There are many varieties of crabs, but Red House specially import brown crabs (new modern menu) from Scotland, due to it's soft, flavoursome flesh.
This Scottish Brown Crab I had contains plenty of sweet, succulent flesh. You can have it steamed, or cooked in white pepper. Thinking of dinner plans later, and over the weekend. Maybe I should head back to Red House for great tasting seafood sometime soon!
Parmesan crumbled poach egg! Wild Honey just raised the bar on egg preparation once again. The cheese and spinach soufflé adds an interesting texture to the grilled back bacon served with savory French toast. Slow grilled tomatoes tops it off to a another wholesome bf selection. tout simplement excellent
