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2017-04-18
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I think I've been a loyal lunch diner at Dining Kitchen Vegi ever since it opened. I think I come here once a month. I love it so much. No matter what I order on their lunch menu, it's always delicious. Serving a casual JapaneseWestern menu, it was always number one on my place to eat. But as the place became more and more popular at lunch, it was always so hard for me to get a spot so I moved onto other places to eat during my lunch time.Don't be alarmed with the name "Vegi"on it. It's not a ve
Don't be alarmed with the name "Vegi"on it. It's not a vegetarian restaurant. I don't know why it's called that at all. Boyfriend (an avid carnivore) liked it when I took him here for lunch once. So, when I suggested that we haven't been here in a long time, we decided to try out their dinner service.
Stepping in, I noticed the restaurant had changed somewhat. It seemed darker as they now have installed racks on the walls to hold a number of tajin pots. The open kitchen is also now closed off with a number of racks as well. I had been here before for dinner with a friend once and it seemed the menu had changed as well. Or at least new items have been added and old favorites have been removed. We started to worry ... I think some of the staff have changed? Where was the cheerful Japanese man who used to serve us?
Menu is in English, Chinese and Japanese. There are no photos of any of the food. They offer Westernized Japanese food.
Homemade Tofu in a Banrai Hotpot ($68). We ordered this as a starter. Yes, tofu to be made before our eyes! A bowl of soymilk was placed on top of a pot. It was covered and cooked for about 10 minutes.
Lifting the lid, tofu was appeared! MAGIC! The tofu was good. It had a rich soybean taste and was smooth and silky. They had three seasonings you can use to flavor the tofu. From left to right: yuzu pepper paste, sea salt and yuzu soysauce. To me, I liked the yuzu soysauce the most.
Tajin Hot Pot of Steamed Salmon and Mushroooms in a Butter Soysauce ($128). It seemed their menu is now focused on tajins, so we ordered one of these. Everything was cooked in this domed pot.
Lifting the lid and you get this. The salmon was cooked just at the right amount. It was so soft and moist. The mushrooms were flavored with the wonderful butter soysauce. They offered a ponzu sauce for dipping, but I didn't really use it much as it wasn't really needed. A wonderful balance of flavors.
Fried Rice with Eel, Mushroom and Mentaiko ($138). We ended with some rice. The eel was tender. There was no overdosing on the sauce which is what I like. The mix of spicy of mentaiko and sweetness of the sauce was a fairly good blend.
Our worries were dashed once the food came. Some of the staff may have changed, but the chef is still there as I saw him behind the counter, working away. The food remains top notch. Reminding me again why I love this place and why I always recommend it to friends who ask for a different type of Japanese. I am always back.
張貼
