Genki Ninja Bowl from Ninja Bowl – yaki unagi, roasted pumpkin, beansprouts, onsen egg, pickled beet. The usually wriggly eel completely lays limp in sweet, luscious surrender here, whilst elsewhere the various crunchy elements each bring something different to the table – the beets bring a veggie wetness, the pumpkin…
Kaisen Ninja Bowl from the newly-opened Ninja Bowl – pan-seared Hokkaido scallops, mussels, mixed mushrooms, lemon butter sauce and carrots with added quinoa. The four Hokkaido scallops had a taut, delectable crunch, while elsewhere the carrots possessed the youthful sweetness of a fat smiling baby and the lemon butter sauce…
Seabass with lobster bisque, curry cauliflower puree, dehydrated cauliflower and horse radish pea puree from Dibs. The wonderfully well-cooked seabass had a lightly salted skin, and while the sour pea mush may possibly cause veggie-fearing young children to produce a similar looking substance, the Chinese curry vegetable-esque cauliflower puree was…
Nori squid with sriracha lemon foam and yuzu mayo from Dibs Restaurant Singapore. The outrageously addictive sriracha lemon foam – a droplet of the Pringles BBQ powder-esque elixir delivers a coquettish jab to the tongue – was as aggressive in its entrapment tactics as primary six girls are with their…
Kaisendon (Deluxe) set from Ken Japanish Restaurant. From the urghsome half-cooked egg that straddled the texture between half-boiled egg and cooked egg for Maggi Mee, to the two octopus sashimi slices which were so unmanageable that I felt like that guy in Korean thriller Oldboy having to swallow the gooey…