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…
Mitzo special barbecued pork. The skin of this amazing piggylicious delight must have been separated at birth from crème brûlée. I doodled a diagram in my notes whilst eating this – it was a circle labelled “middle” within a box with area outside the circle shaded and labelled “melts in…
Ocean – scallop, sea lettuce, blue mussel, avocado. Essentially a high-concept and delectable art installation. The avocado was remarkably smooth and creamy, with a texture comparable to that of lotus paste in paus. Elsewhere, the scallop was admirably cooked, the mussel and chorizo were slightly spicy and the sea lettuce…
Hotate Mentai from Kinsa Sushi – crabmeat and cucumber maki topped with aburi scallop mentai, garnished with wasabi-seasoned prawn roe and deep fried radish. The emerald roe may have stepped out of the machine during the infusion process thus bearing only the slightest of wasabi perfume, but the aburi scallop…
Squid Ink Tagliatelle from Paddy Hills – fresh pasta, seared hotate, compressed watermelon and ikura. The creamy tagliatelle was as firm as a lithe yoga practitioner, with watermelon cubes on hand for mouth cleansing if the murky squid ink gets too interfering, while the scallops were happily-sized, with nicely-grilled skin…
Otah by The Bay at SREEET 50. Whilst the otah does lack a vital gritty spiciness which is present in the best otah, the $8.90 price tag and the absolute avalanche of octopus, clams, garoupa and scallops (!!) justifies its viability as an option for late night munchies. 3.6/5 Want…
Chirashi Don from Chotto Matte. One of the instances whereby the picture can do all the talking (uni and ootoro, wave hi). The rice — obscured by the smorgasbord of sashimi — is nicely seasoned so that proceedings don’t get too dry and colourless, and you end the experience feeling…
Scallop & Mixed Fish Don from Teppei Syokudo. Essentially your standard value-for-money if slightly too salty Teppei Syokudo Kaisendon but with a few fish chunks substituted for scallop. Not entirely sure scallop wears the marinate as well as her fishly brethren – the porcelain beauty is beautiful just as she…
Glazed scallops from La Ventana Singapore – Hokkaido scallops (4 units) with Jerusalem artichoke in three textures. Perhaps size doesn’t always matter – the scallops were undeniably gargantuan but lacked that vulnerably soft tenderness that make the taste of scallop so distinctive, every inch of their waxen bodies being uniformly…