Situated in the drinks-centric Duxton Hill enclave, Rizu is a contemporary Japanese restaurant showcasing omakase menus as well as an a la carte selection of various sashimi, nigiri sushi, tapas, mains, rice bowls and rolls. The 38-seater restaurant plays it simultaneously chic-sexy and intimate with its dim lighting and textured…
Superior Lobster Fortune Pot from Mitzo – braised lobster in Mao Tai wine, abalone, dried scallop, flower mushroom, sea cucumber, deep-fried fish maw, dried oyster, roast duck, cabbage, lotus root, white radish, roasted pork belly, and fa cai. Quite the blockbuster experience. The roasted pork belly’s skin is gloriously crispy…
Avocado roll from Catalunya – fresh shredded lobster wrapped in strips of avocado. The avocado dutifully serves as vest to the oceanically fresh, crunchy and voluptuously Sofia Vergara-esque lobster chunks, while elsewhere the baby fish eggs add to oral texturality (”口感”) without unnecessarily upping the salt quotient. 4/5 This was…
Maine lobster and chicken pot roast with field mushrooms, fried quail eggs and parsley from The Disgruntled Chef. If crustaceans and fowls haven’t been dating before, they certainly should start exploring the possibilities. The lobster was plump and sweet whilst the well-done chicken had the most happily crispy skin, and…
Panzanella di Aragosta from In ITALY – Canadian lobster with Tuscan bread and tomato salad. Essentially like a zombified Frankenstein lobster salad – it’s cold, it’s wet, it’s clammy, the vegetables squirt cold veggie juice upon bite – but in a surprisingly pleasing way. 3.8/5 <strong>In ITALY</strong> 38 Craig Road Singapore…
The Great Red Ocean – Drambuie, Southern Comfort, Smirnoff Vodka, lime juice, cranberry juice, cinnamon, mint. The first thing I realised is that Capri by Fraser doesn’t stinge or pussyfoot when it comes to alcohol. Disappointingly, the lobster cocktail does not consist of murdered crustacean mush, merely a chunkful of…
The Lokal lobster roll from The Lokal – slipper lobster tails, gherkin, coleslaw & lemon mayonnaise. A little too much bread for my liking, but the lobster was present and friendly at this party instead of being all standoffish and only sociable with people whom it can manipulate and exploit.…
Lobster porridge from Diamond Kitchen – steamed local lobsters, “pao fan”, chicken stock, Chinese wine and ginger. Essentially a most tenacious giant prawn sitting in a light and comforting broth. The lobster, easily extracted from the remnants of its former home, tasted like it must have been an athletic man who…
Hong Kong steamed giant grouper from Diamond Kitchen. Not sure what aquatic kinfolk eat in Hong Kong waters but aside from being giant, the grouper tasted remarkably meatier and chewier than its brethren elsewhere. The skin itself should have its own Kinohimitsu endorsement deal – your face would in all…