[CLOSED] Guenpin Fugu & Snow Crab Japanese Restaurant

Not the easiest to eat snow crab dish here at Guenpin as we had to spend some time prying the precious bits of meat out, but hard work for such good food? I'll do it! Very lightly battered then deep fried, the juices and sweetness of the meat were still locked in very well.

Apart from the whole range of fugu dishes, Guenpin serves up snow crab done in several impressive ways like sashimi, grilled and deep fried. This superbly fresh Snow Crab Sashimi was the first we had. Dip it in the accompanying dashi shoyu sauce and get it in in one shiok mouth! It's quite different in terms of the familiar texture we know of from the cooked variations but I really liked that the dip wasn't too strong, letting you get a taste of the meat's natural sweetness.

Fret not as it is helmed by Chef Tomita has over 30 years of experience, and the torafugu used goes through careful preparation and stringent checks.
Set meals offered here starts from 5 to 9-courses at $88 / $100 / $138 / $168, which allows one to try the torafugu and snow crab in different ways - sashimi, grilled, deep-fried, boiled; or you can just go for the ala-carte menu just to get started.

I enjoyed every dish here - especially the snowcrab sashimi and very comforting hotpot with porridge. Nothing too complex, using minimal seasoning or only simple dips so you still get to taste the natural sweetness and freshness that shines through.
Thank you @cweizhi for extending the invite!😊
#burpple

Had my virgin torafugu (tiger puffer fish) experience at #Guenpin last week. And I love it!
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Guenpin — Japan's largest fugu restaurant chain — has opened its first overseas outlet in #Singapore.
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We had the Zeitaku Course ($168); a 9-course torafugu and snow crab tasting menu. Suitable for one to two persons, the Zeitaku course is good for people trying puffer fish for the first time as it showcases a range of torafugu and snow crab dishes in different styles. Ala carte menu is available as well.
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#guenpinsg #maxwellchambers #maxwellroad #doyoufugu #fugu #torafugu

Never knew you can actually eat puffer fish skin! Guenpin prepares theirs with a special ponzu sauce. The sashimi skin sliced in strips have a thick, chewy and slightly crunchy texture. Not my kind of thing due to the strong acidic yuzu parts in the sauce but lots of collagen in here!

And it was the most prestigious and poisonous of the edible species, Torafugu (Tiger Pufferfish), too! We got to try this as sashimi of course, but I have to say my highlight of the entire fugu meal was this Pufferfish Hot Pot — specifically, the porridge that came after. The nabe hot pot itself was really light-tasting: the broth was barely seasoned at all so that it may purely be the canvas on which the torafugu shone. What that means is a very healthy tasting and, for some, slightly bland dish. But, broth aside, it was interesting trying cooked torafugu this way. The natural chewiness of the meat doesn't really go away, instead lending to this nice bite and ensuring that the fish doesn't break apart at the slightest prod. Dip these indulgent slices into Guenpin's housemade ponzu sauce (which deserves a post on its own) and you've got yourself a mighty tasty meal.