We ordered a myriad of items from their rather extensive menu, but here were some of my favourites.
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The Golden Mentaiko ($27) was a luxurious maki that comprised of seared salmon, a thin slice of mango, cod roe mentaiko, and ikura. The salmon was fatty and luscious, while the salty mentaiko mingled with the subtly sweet mango slice to result in a marriage of tastes that while unconventional, really works.
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The Wagyu Foie Gras Donburi ($40) was all about the flavour punch. Fatty, gamey, creamy, pan seared foie gras is placed atop a layer of thinly sliced wagyu beef, and finally laid to rest on a bed of fluffy steamed Japanese rice. From the very first mouth, you get the rice that’s saturated with the beef fat, the sweet and beefy wagyu slices, and a potent cube of foie gras that almost exploded into creaminess. You almost wonder if the flavour is worth the artery clogging. Almost.
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For a perfect follow up to that bowl of sinful goodness, try the Snow Crab and Century Egg Tofu ($12). This common dish is elevated to new heights by doing away with the ubiquitous century egg slices, and turning it into a purée to be lathered onto the tofu block instead. There’s also fresh ginger in the dish to balance out the strength of the century egg’s flavour, and brought an almost sweet aftertaste to the dish.
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This was actually a starter, but the Tai Carpaccio ($34) was a plate of very thinly sliced red sea bream, seasoned with shio konbu, chives, and truffle oil, perfuming it with a heavy scent of the tantalising fungus. It was so surprising to me that such strong seasoning only served to enhance the flavour of the fish, and avoided overpowering it.
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