The texture isn’t as chewy as normal mochi, and is almost as though there were a thin layer of crispy fried mochi skin wrapped around mashed potato, and then filled with cheese. Paired with the addictive honey pepper sauce, this dish became way more complete and complex than it had any right to be.
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The two stars of the ‘scorched’ section of the menu were firstly, the Scorch Scallop ($11.50), which had a truffle scent to them, that helped prevent the mentaiko flavour from being overwhelming. The second was the Scorch Salmon Ikura ($14.90), which was seared tableside for style points, and dolloped with a hearty spoonful of fresh, bouncy ikura. Both dishes were sweet, smokey, and a hit amongst everyone who had it.
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This might not be for everyone, but the Spicy Shiokara ($4.90) was a dish after my heart. It’s salted squid with lime and chilli, and it is pungent with a strong fishiness, salty like the sea, and had the wonderful unique ability of kicking the saliva glands into overdrive in a way that only fermented foods can do. It’s more of an acquired taste, but if you’re into that kind of flavours, you’ll find yourself loving this.
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