Hire/Rosu Katsu Set from Tonkichi. If there is a food glossary on the different forms of “口感” (in-mouth sensations), the “krik krik krik” of the crispy skin here deserves an entry. The meat itself can get taxing if you’re enjoying the whole portion by yourself, but the sesame paste (that…
Ton Shabu Set from Tonkichi – blanched, thin sliced pork loin with sesame sauce and ponzu sauce. Essentially a shabu shabu experience sans the heat and steam, with citrus-tinged, super-soft and highly absorbent 1-ply pork sponges which soak up the refreshing combination of sesame and ponzu sauces perfectly. 4/5 This…
Bombe Alaska (pregnant with raspberry ice cream) from Pool Grill. Both pyromaniacs and degenerate drunks will enjoy this sweet treat, flambéed at your seat and so indulgently sloshed that you are likely to end the meal tittering deliriously about dragons and Teletubbies. 3.8/5 This was a hosted meal, courtesy of Pool…
Pan-fried cod fish with cauliflower tempura, confit garlic and shiraz reduction from Pool Grill. One of the largest servings of cod I’ve had on a plate yet. Despite missing the characteristic butteriness I was expecting, the cod possessed the soft, supple flesh of one that takes queenly milk baths and…
Seared Lamb Loin (inspired by a traditional Wellington) with foie gras and mushroom purée from Pool Grill. You can tell that the lamb probably gallivanted a lot on lush strawberry fields under a very illustrious sun in its heyday before having met its deconstructed Wellington fate on your plate. 3.9/5…
Rare yellow fin tuna tataki with compressed watermelon, goat cheese mousse, chia and flax seeds from Pool Grill. Like a really gorgeous clean salad for glamorous socialites with big sunglasses and sunkissed light chestnut locks. The watermelon provided a much-needed spurt of refreshing juice to the reserved, meaty fish cuts. 3.6/5…
Pan-fried duck foie gras with apricot confiture, toasted pistachio and vincotto from Pool Grill. Whilst the outer layer of the foie gras was already soft and wobbly, the core was positively molten liver goodness. A buttery, crusty toast provides texture, and elsewhere the apricot confiture, tasing much like thick purée, prevented…
Mizu Manjyu (water dumplings) from Hashida Garo – 3 balls of white bean paste and seasonal fruit enclosed in arrowroot jelly, soaked in chilled mint syrup. The dumplings start off tasting like your usual Konnyaku jelly (our seasonal fruit was mango) but sheds its skin and reveals its inner starchy personality…
Foie Gras Macaron from Hashida Garo. Essentially like Little Red Riding Hood’s granny, looking all innocent and come-hither-to-my-(sick)bed with its soft macaron shell and insouciant red dustings before revealing its true grey form and completely taking control of your senses with its heavy-creamed, ferociously savoury fangs. 3.8/5 Hashida Garo 333A…