Video
Read full review
2023-04-30
759 views
Dinner. 9 seats round a U shaped counter. Chef noted that restaurant also had branches in Singapore and Malaysia.Lovely terrace.Here’s what we had. Oyster from 有明海+象拔蚌+ WakameAbalone with liver sauce; chef gave us each a blob or rice to soak up all the liver sauce. Ankimo (鮟肝/monkfish liver)- goodOctopus- very tender. Hoikkado crab左口魚邊, slightly torched on the sides鹽燒白金鯛針魚金目鯛小肌 marinated with yuzu sauce for 2 hours. Good enough for me; PickyEater preferred still more acidic (which is def not for
Lovely terrace.
Here’s what we had.
Oyster from 有明海+象拔蚌+ Wakame
Abalone with liver sauce; chef gave us each a blob or rice to soak up all the liver sauce.
Ankimo (鮟肝/monkfish liver)- good
Octopus- very tender.
Hoikkado crab
左口魚邊, slightly torched on the sides
鹽燒白金鯛
針魚
金目鯛
小肌 marinated with yuzu sauce for 2 hours. Good enough for me; PickyEater preferred still more acidic (which is def not for everybody).
Tuna
Toro wrapped over shiso leaf
北寄貝 weighing 300g
池魚
Uni
Eel
Miso soup with clams
Tamago- pudding style; just the way I like it.
Fruits as dessert.
In summary: skilled and friendly chef. With the terrace, should be fun to book up the whole place for group gathering.
Post
