Ichiban Jyu – salmon sashimi, sesame oil and chilli padi on a bed of rice. The amount of oil and chilli used per bowl is probably by way of dice throw in the Ichiban Boshi kitchens, so make a request for separate extra servings of both each time. With the…
Grilled salmon served with mashed potato, corn, carrots and broccoli. Moist and well-cooked, with the most delectably crispy and salty skin. However, the mashed potato ought to invest in some good body lotion instead of slathering itself with butter as a quick fix for smooth skin. For the picture, the…
Chirashi. Apart from the variety they offer in terms of sea catch – you get singular pieces of many types of sashimi instead of multiple slices of the same few things – what I adore about Sugisawa’s Chirashi is their inclusion of denbu (sweet semi-dried fish flakes) which tastes like…
Chirashi – salmon, swordfish, tuna, and amberjack sashimi with ikura and tamago on a bed of rice. Essentially Chikuwa Tei’s chirashi but now in a round and not square home, and the definitive chirashi that bitchslaps all others and demands that they bow down. It’s only $25, yet the thicknesses…
Smoked Salmon Hash – pan roasted bacon and potato hash, cold smoked Norwegian salmon, soft-centred free range hen’s egg, basil dressing, baby spinach and grated parmesan. Essentially a tasty valentine to salt. 3.8/5 Sin Lee Foods Blk 4 Jalan Bukit Ho Swee #01-164 Singapore 162004
Mille feuille sushi – layered sushi with salmon, tamago and tuna, topped with salmon roe. Sushi enters mid-life crisis and takes an impulsive trip to France, not knowing what to do with her life, and then she stops outside a pastry shop and goes hmmm. The first sushi item I…
King of the Sea – miso-infused torched king salmon & king prawn on a bed of assorted vegetables ragout. The crispiness of the salmon skin and slightly smoky char of the prawn suggests his Majesty may have forgotten to fasten his robes as he flirted with an open fire, which…