Poke bowls are of contemporary Hawaiian cuisine which is traditionally made from raw tuna, served on rice with a garnishing of vegetables and layered with sauce. The modern interpretation of this dish internationally is highly influenced by Japanese cuisine which is apparent in the Hawaiian local diaspora.
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The best thing about most poke restaurants today is the ability for you to choose what you want. This bowl was served with raw spicy salmon, served with julienned wakame, edamame, sweetcorn, a poached egg and garnished with furikake (dried bonito fish, seasoning, sugar, salt and MSG), pickled ginger, takuan (pickled radish) and drizzles of sriracha mayo. I also added some chuka idako (Japanese-Chinese style seasoned baby octopus) for RM5. My advice when selecting your ingredients is to choose what will give you the most umami punch. Honestly, Paperfish does one of the best poke bowls in Kuala Lumpur.
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π΅ RM21 / bowl
π« 5 / 5
π #Paperfish #PaperfishTTDI #TTDI
#Poke #PokeBowl #Salmon
π½ #HawaiianCuisine #AmericanFood #JapaneseFood #JapaneseChineseFood #StreetFood
#γ’γ‘γͺγ«ζη #ζ₯ζ¬ζη #δΈθ―ζη
π· #GoodFood #Burpple #BurppleKL
