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2010-05-19
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Saturday night is my ballet night with my best friend. Thanks to Le French May, lots of high quality shows staging in HK, including a highly award Ballet < Snow White>. Prior to the show, we have to eat little something yet not too full.Sushi is always the safest choice for a light eater like me. So, we went to Monster sushi for its convenient location k11 and rising reputation. The service is fast and nice.The atmosphere is dark and sassy. Well, the food.....First thing first, I have to
Sushi is always the safest choice for a light eater like me. So, we went to Monster sushi for its convenient location k11 and rising reputation. The service is fast and nice.The atmosphere is dark and sassy. Well, the food.....
First thing first, I have to declare that I am never a fan of fushion and creative cooking. And I know what to expect from these creative chef. One dish comprises a perfect match to me 鰻魚玉子. The juice of 鰻魚really blends into the sweetness of egg. This would be a succesful match to me.
But the major weakness is that most of the sushi are made in a very lousy way. There's big room of improvement for the skill of the sushi chef, literally, i mean. I can really see through my california roll because there's a big hole in it. And 鰻魚玉子is v. fragile too, i have to be extra careful not to break it. The fish are fresh enough, but the rice is not good enough compared to Senryo.
I really appreciate the level of creativity the chef put into designing new match. Yet, a decent amount of attention has to be directed to the fundamentals. Creativity is not a substitute for basic skills. U make a good sushi, then a fancy one.
P.S. just some 'cold knowledge' u know California roll is not originated in Japan! but in Los Angeles in 70s. The traditional way should not be inside-out, but nori wrapping rice! It got so popular and inspired many chef back in Japan too! So, all of us have tried fushion Jap-US food! yummy!
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