Now My Favourite Laksa @ Weiyi 唯一辣沙 Tanglin Halt Food Centre on 25Aug2015

S$5 weiyi laksa 唯一辣沙

S$5 weiyi laksa 唯一辣沙

went to sheng shiong @ commonwealth mrt to get some items for tomorrow’s dinner.

walked by tanglin halt food centre & saw the queue at  weiyi laksa 唯一辣沙 was just about 7pax. still it took about 15mins.

my last post on  weiyi laksa 唯一辣沙 was on 24.3.2015.

S$5 weiyi laksa 唯一辣沙

S$5 weiyi laksa 唯一辣沙

after trying a few places like teck hin @ food loft clementi which is sometimes inconsistent (i had a very bad one once recently), decided that this is still the best.

the sungei road laksa is good of course but it is somewhat different, not as substantial & savoury.

there are many combinations, i chose no.6 (chicken, cockles, fried beancurd) & S$5 option. cockles were big & plump and quite many, chicken meat was sweet, very nice & the bean curd & laksa gravy was excellent.

yum yum! (as a korean pal said on facebook 배고파요^^=i am hungry) ^^

c.h.e.f andy

Whole Eggplant with Minced Meat Onion Sauce

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i first came across this interesting preparation at 富记大排档tai wai in hong kong.

eggplant with minced pork (1 look) HK$68

富记大排档’s eggplant with minced pork (1 look) HK$68

it was an impressive presentation.

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i washed & steamed the whole eggplant first, about 10mins.

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i used about 120g minced pork and cut 1 small red onion & 1/2 large tomato.

whole eggplant with meat onion sauce3

whole eggplant with meat onion sauce

when serving, i browned some garlic in 1tbsp oil, added onions & minced pork then tomato, mixed 1 tbsp oyster sauce, 1 tbsp tomato sauce, 1tsp fish sauce (to taste) & 1 tsp cornflour in 2/3 cup water. i added to the pan & reduced. then i drenched them over the steamed whole egg plant.

this really an excellent dish!^^ eggplant was firm not mushy yet sweet & tender when cut, & combined perfectly with the sauce.

i basically had the inspiration & was recreating the dish from 富记大排档tai wai.

but seriously i think my dish tasted much better. 富记’s meat sauce was purely tomato sauce. by adding oyster sauce, the taste was very much better, at least for my palate haha!^^

c.h.e.f andy

OK Wine Dinner @ Zafferano on 19Aug2015

poached & pan-fried octopus

poached & pan-fried octopus

wife & i joined a group of friends for a west cape howe wine dinner at zafferano on 19.8.2015.^^

we had 7pax this time. the last time i joined a wine dinner she organised at halia @ raffles hotel was in dec 2013. we had a larger group then.

i had not been to zafferano before. it’s located on level 43 at ocean financial centre & the terrace outside the restaurant had a good view over marina bay.

zafferano west cape howe wine dinner menu

zafferano west cape howe wine dinner menu

i saw the food menu & thought it was quite ok for the price of S$88++, even minus the wine, as i do not take much wine at all.

canapes - tuna, salmon & cheese tomatoes

canapes – tuna, salmon & cheese tomatoes

we started with a chardonay & some canapes.

canapes2 canapes - salmon

the tuna was best!

focaccia2 focaccia\\

dinner started with some focaccia.

hokkaido scallop carpaccio

#1 hokkaido scallop carpaccio

#1 first course was hokkaido scallop carpaccio.

hokkaido scallop carpaccio

#1 hokkaido scallop carpaccio

scallop was fresh, sweet, very good slightly gummy bite texture & nice artsy presentation. :-)

poached & pan-fried octopus

#2 poached & pan-fried octopus

#2 for me, the poached & pan-fried octopus was the best dish for the evening. octopus was very tender almost like a sous vide or low temperature braise preparation but just only poached according to the chef. for me it was very as good indeed –

as good as that at monterosso miky in italy, &

almost as good as that at alle darsene at lake como, the best i had.

again presentation was elegant…was it more of the same?

after the dinner though, one friend said his octopus was tough. odd! not sure why?

veal ravioli

#3 veal ravioli

#3 3rd course was veal ravioli, veal reduction.

veal ravioli

#3 veal ravioli

it was a good pasta, great ravioli texture, maybe a bit beefy, not really my favourite. :-)

cheese ravioli

#3 cheese ravioli

the restaurant replaced it with a cheese pasta for a friend who doesn’t take beef. she said it was very good, and perhaps that would actually be a better choice than the veal ravioli. :-)

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

#4 next black angus tenderloin tagliata, served with pan-fried foie gras.

the dish sounded good. unfortunately for me & my friends, it was donwright poor!

foie gras

foie gras

the foie gras was not creamy enough & did not come with some citrus matching palate.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

& i don’t understand the beef.

it is hard to damage a good beef, and this was black angus tenderloin.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

beef was hard, not tasty, not flavourful.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

tenderloin not much marbling but should at least be tender & sweet.

sorry to say, but i think my own tagliata di manzo is many times better than this, taste & texture wise, cannot match the presentation of course.

did not have photo of the cod which the restaurant replaced for a friend who does not take beef. she said it was very good.

chef marco of zafferano

chef marco of zafferano

the chef came to talk to us.

55% dark chocolate & hazelnut mousse

55% dark chocolate & hazelnut mousse

dessert was ok, but not my favourite.

55% dark chocolate & hazelnut mousse

55% dark chocolate & hazelnut mousse

overall, my wife & i had derived much lower satisfaction than we expected from reading the menu.

S$88++ was ok with the canapes & wine. for the food, octopus & scallop were my best dishes, veal ravioli neutral, tagliata poor & dessert indifferent.

i don’t know how much the wine dinner we had recently at da luca cost, but the food was superior to this, and i thought the wine this evening was also mediocre.

c.h.e.f andy

Ragout of Pig’s Ears on Toast

#5 pig's ear ragout served on toast

pig’s ear ragout served on toast

first came across this dish (this preparation) at the fabulous lunch at dinner by heston bluemnthal in london on 15.5.2015.

ragout of pigs ear

ragout of pig’s ear @ dinner by heston blumenthal

& it was an outstanding dish. the pigs ear gelatinous texture was exquisite & the sauce & flavours in this preparation was simply special.  :-)

it was robust but very tasty & also not satiating as expected.  :-)

pig’s ear of course is a fairly common chinese & teochew dish, and i have done braised pig’s ears couple times eg a very good kueh chap lunch for my friends on 4.8.2014.

#5 pig's ear ragout served on toast

pig’s ear ragout served on toast

i did not have heston blumenthal’s recipe, so i basically used my kueh chap braised pig’s ears recipe & added 1 cup of red wine. ^^

#5 pig's ear ragout served on toast3

pig’s ear ragout served on toast

my dish looks nothing like the very fine dining dish at dinner by heston blumenthal of course.

still, it was a very tasty dish & excellent as a tapas or served as a appetizer platter for a course dinner, which i did recently at a very enjoyable 12pax 12-course homecooked dinner for my friends on 5.8.2015.

i varied my usual kueh chap braising sauce recipe & added 1 cup of red wine. i used the slow crockpot roast method (starting from cold on low heat) for the 1/2head+ear i bought from sheng shiong, and texture was perfect in about 6 hrs.

for the pig’s ear ragout, i took out the ear & minced/chopped it, took out some sauce & heat the minced pig’s ear & reduced the sauce.

flavour was excellent & the gelatinous texture was just wonderful!

i do not really see this dish though as a full appetizer dish though for my dinners, so it is not worthwhile to be more elaborate. instead i was already making the head cheese terrine with the same preparation, and the pig’s ear ragout was part of the appetizer platter & i used ordinary plain bread toasted in a desktop oven & cut into tiny 6cmx6cm pieces so diners can scoop just small amount of pig’s ears ragout & try a very small tasting portion. my friends though ended up making more toasted bread for themselves & finished up the ragout.

c.h.e.f andy

Ingredients:

  • 500g pig head meat
  • 100g pig ear

braising sauce

  • 2 – 3 tbsp dark sauce
  • 4 tbsp light soy sauce
  • 2 tbsp zhengjiang black vinegar
  • 1 tbsp heap sugar
  • 1 cinnamon bark
  • 2 star anise
  • 1 bulb peeled garlic
  • 3cm sliced ginger
  • 1 tsp 5-pice powder
  • water to cover meat

Directions:

  1. mix the braising sauce.
  2.  scalding the pig head after cleaning (use a large kitchen knife to scrap off hair from the belly & face) to remove the scums. place pig head & ear in the crockpot, add the braising sauce to cover the meat completely, then turn on low & braise for about 6hrs. you can also use a meat thermometer. set it at 83degC. the mild low temperature braising results in a gentler, moist & tender meat.
  3. take out the pig’s ear & minced/chopped it, take out some sauce & heat the minced pig’s ear & reduced the sauce.
  4. put the pig’s ear ragout in a ramekin. when serving, cover with kitchen towel & heat for 30s in microwave.
  5. toast 2 white bread in a toaster, cut away the ends & cut each slice into 4 pieces. serve the ragout on the bread.

Flamed Squid in Spinach Veloute

#6 flamed squid in spinach veloute

#6 flamed squid in spinach veloute

wife & i had a really good holiday in cornwall in may this year 2015. ^^

we had many good eats & 1 of them was at porthminster cafe at st ives.

st ives porthminster chef michael smith's flamed squid

st ives porthminster chef michael smith’s flamed squid

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef is not that famous. so i tried to recreate the dish w/o the recipe.  :-)

torch - present from a friend diner

torch – present from a friend diner

my wife’s friend who came for dinner twice bought me a kitchen torch. that was more than a year ago. and i have never used it yet.

i tested it, pretty easy to use.  :-)

my first attempt was on 20.5.2015, experimenting some dishes for my anniversary dinner. ^^

i followed that up with the actual anniversary dinner & then the best one yet at a really fun 12pax homegourmet 12-course dinner this month on 5.8.2015.

flamed squid - learned to use the torch very first time

flamed squid – learned to use the torch very first time

i cross cut (very closely) a large squid into 4 pieces (about 9cmx6cm), i flamed it on a frying pan. quite smooth going. i knew it was not sufficiently cooked. so i fried in butter over high heat. the key was not to overcook the squid or it would become tough & chewy.

#3 spinach sauce

#3 spinach veloute

for the sauce, again i created my own spinach sauce recipe. i used lots of vegetable to make it so very tasty.

#6 flamed squid in spinach veloute

flamed squid & spinach veloute

i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added  2 tablespoon chicken stock & 2 tablespoon extra virgin olive oil & salt & pepper to taste.

flamed squid in spinach veloute

flamed squid in spinach veloute

such a wonderful & tasty veloute complementing the flamed squid.

#6 flamed squid in spinach veloute

#6 flamed squid in spinach veloute

when serving i heat up the veloute, plated the sauce, added the flamed squid & topped with a coriander branch.  :-)

flamed squid in spinach veloute

flamed squid in spinach veloute

flamed squid had excellent bbq flavours & looks, and was done just nice, not rubbery.

the veloute was really good. first class!

flamed squid in spinach veloute

flamed squid in spinach veloute

i subsequently did a vegetarian version for my niece’s birthday dinner by replacing the flamed squid with a shallow fried silken tofu, which was crispy outside & soft inside.

tofu is not squid of course, but nice also, & the veloute is marvellous & the whole dish presentation just very charming. :-)

c.h.e.f andy

Japanese Miso Salmon

jap miso salmon

jap miso salmon

i do a very good nobu miso cod.

after some experimenting, i came up with a good recipe also for oven grilled miso salmon belly.

some months back, wife bought japanese miso salmon (some with mentaiko) at isetan hokkaido fair. at the time i decided to try to replicate the japanese styled miso salmon.

& so i made a miso salmon, the best i have made..after a few tries, it’s now nearly perfected. wife said same as those bought from japan & from isetan..almost, i guess..^^

the key about the japanese marinated salmon (which i really like) & are often included in bentos at railway stations in japan, is that it is dry, texture is firm & very flavourful! :-)

miso salmon

miso salmon

to recreate this, i marinated 300g salmon with 1 tbsp (heap) miso, 1tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar. then put on a rack in the fridge (or chiller compartment) for 2days. then i put in 55degC oven for 3hrs.  then 20mins in aluminium foil tabletop oven 250degC (include 5mins open foil to grill skin),

the idea was to dry out the salmon & marinade. this is only major difference from my usual miso salmon preparation. because i see the miso salmon or mentaiko salmon in Japan were all dryer preparation.

with this preparation, my miso salmon was almost same as those we bought in Japan. a lot cheaper, haha!^^

lunch

lunch

we had this for a simple family lunch at the time (apr2015).

and also at a 19pax homecooked dinner for my RI friends on 24.4.2015.

it is different style from the miso salmon belly which is also very good. i like both, and both can be taken with japanese gohan (rice).

c.h.e.f andy

Very Nice Char Siew

char siew

char siew

i have tried char siew quite a few times using different meats & preparations.

a rather successful one was almost 2 years ago using belly pork & an oven “sous vide” method at 60degC or 70degC over 4 hrs to 6hrs.

i used the same method for miso belly pork which was very nice too.

i must say while the miso belly pork is a more unique dish the char siew by the “sous vide” method is a bit more tedious & not really my favourite as one can buy cheap & good char siew easily outside.

char siew

char siew

but now i think now i found the right combination to reproduce easily very flavourful & tender, moist char siew, like so. a really excellent char siew. ^^

char siew

char siew

the key is (a) the marinade to produce the right flavour (b) the meat & preparation to produce a tasty, tender, moist meat.

so far, pork collar is the best choice. i tried the same recipe on belly pork but it was quite inferior by comparison.

char siew

char siew

i marinated the meat for 3 days in the chiller.

then i placed the meat on a rack in a preheated 250degC oven for 20mins.

it was as easy as that.

char siew

char siew

& the result was just perfect!

c.h.e.f andy

Ingredients:

  • 400g pork collar (i used frozen pork collar from sheng shiong S$9.90/kg)

marinade

  • 2 tbsp dark sauce
  • 3 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp heap sugar
  • 1 cinnamon bark
  • 2 star anise
  • 2 cloves chopped garlic
  • 2 chopped shallots

Directions:

  1. scald the pork collar & wash under slow running water to remove scum.
  2. add the marinade & transfer to a ziploc bag & place in the chiller for 2 or 3 days.
  3. bring out of chiller for 1/2 to bring to room temperature.
  4. place on a rack over a aluminium foil lined tray & place in a preheated 250degC oven for 20mins.

Spanish Omelette – simple & great tapas!

#1 spanish omelette

spanish omelette

first made spanish omelette more than 2 years ago when i was doing the slow-braised spanish beef ribs, spanish seafood paella & a spanish seafood broth. ^^

it was pretty good, but i have not done it for a rather long time since.

recently i was doing a 10-course vegetarian dinner for 8pax at home my niece’s birthday, and decided to include spanish omelette when i was planning the 10 dishes. :-)

#1 spanish omelette

spanish omelette

when i first made it, i looked at some internet recipes at the time, like the one here.

in any case it was just egg, onions & potatoes.

i sliced the 1/2 yellow onion & 1 .5 large potatoes. i fried in olive oil over medium to low heat the onions till softened & just starting to caramelise, and the potatoes till it breaks easily when pressed with the spatula (then it won’t be overcooked & mushy but still have the bite). i sprinkled sea salt on the pan. :-)

i beat 2 eggs & added 2 teaspoon fish sauce (or light soy sauce if making vegetarian) & white pepper. then i added the potato & onions.

6" omelette pan

6″ omelette pan

i used a small 6″ omelette pan & added 1.5 tablespoon oil, & added in the the egg mixture when hot, & lowered fire to medium. i then flipped over a flat plate & eased the other side of the omelette back to the pan.

#1 spanish omelette4

spanish omelette

it is really a very simple dish to make. ^^

and nice & tasty! one omelette was good for serving 8pax as a tapas item, and it’s easy to make another omelette if required. :-)

#1 spanish omelette

spanish omelette

it was crispy outside, and very important, the potatoes were not mushy & had a good bite, & tasty with the onions & egg.

#1 spanish omelette

spanish omelette

a very easy to do dish that delivers great satisfaction! ^^

c.h.e.f andy

10-course Homecooked Vegetarian Dinner for 8pax on 17Aug2015

made a 10-course vegetarian dinner for 8pax on 17.8.2015. ^^

it was a belated birthday for my niece who is a buddhist & vegetarian. it’s also the first time i planned & executed vegetarian dishes. :-)

my niece & her husband are ovo-lacto vegetarians, which means they can take eggs & dairy products like milk, butter & cheese. they are also not strict vegetarians, but they will abstain & avoid meats if they can, and take only the vegetables if it comes with the meat. i like the practical, unassuming, unimposing approach.

but i wanted to do a all-vegtarian course dinner for them. for me that was quite exciting & fun to do. :-)

for me, my interest was not about mock meats or fusion, just to make something that taste good & look good. & if they are not the usual run-of-the-mill chinese stir-fried vegetables and incorporates some non-chinese styles or good matching of taste, texture or presentation, then so much the better! :-)

#1 first course was a spanish omelette. it’s a really simple dish.  just 2 eggs, 1.5 sliced large potatoes & 1/2 sliced yellow onions. the ingredients were already vegetarian. i just have to light soy sauce instead of fish sauce for the egg. this dish is also perfect as a tapas, a small bite, for a multi-course meal, so quite nicely each had a good slice of omelette.

#2wifes quinoa pumpkin tofu salad

#2 wife’s quinoa pumpkin tofu salad

#2 wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade some years back), and addition of quinoa gave it more texture & some savoury touch. :-)

#3 shallow fried silken tofu in spinach veloute

#3 shallow fried silken tofu in spinach veloute

#3 shallow fried silken tofu in spinach veloute.

i created this dish (flamed squid in spinach veloute) from looking at a photo (w/o the chance to taste the dish) at porthminster cafe at st ives in cornwall, england. it was an excellent dish & i served it at 12-course dinner for 12pax 2 weeks ago.

#3 shallow fried silken tofu in spinach veloute

#3 shallow fried silken tofu in spinach veloute

this time for vegetarian dish i replaced the squid by a shallow fried silken tofu, so that the texture was crispy outside & soft inside. not a flamed (torched) squid but still very nice! :-)

#4 cream of carrot soup

#4 cream of carrot soup

#4 for soup, i made a cream of carrot soup. this was tasty & smooth & very popular & everyone had a second helping & finished all the soup.

i used 1.5 large carrots, but also 1 red pepper, 1 stalk leek, 1 small yellow onions & vegetable stock which i prepared the night before. & about 4 tablespoon of cream. its a similar recipe for all my creamy soup.

#5 spaghetti alla nerano (zucchini pasta)

#5 spaghetti alla nerano (zucchini pasta)

#5 this the first time i attempted spaghetti alla nerano (zucchini pasta). we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like funghi pasta equally. :-)

i followed an internet recipe, & blended 1/2 yellow zucchini with some onions after softening them in olive oil. i added some butter when tossing the pasta to give it more body.

#5 spaghetti alla nerano (zucchini pasta)

#5 spaghetti alla nerano (zucchini pasta)

it was a very good pasta, al dente & tasty. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved. for now i would prefer my fungi pasta over this, maybe just slightly.

#6 steamed egg plant with peas & onion sauce

#6 steamed egg plant with peas & onion sauce

#6 steamed egg plant with peas & onion sauce

my sis & i had a nice daipaidong 大排档 dinner at 富记大排档tai wai where they served an entire steamed eggplant in minced meat & onion sauce. i had recreated this & made a much better tasting one by adding oyster sauce to balance off the tomato sauce.

for the vegetarian take, i cannot use oyster sauce so only light soy sauce + tsuyu sauce, and i replaced the minced meat with frozen peas i bought from sheng shiong.

#6 steamed egg plant with peas & onion sauce

#6 steamed egg plant with peas & onion sauce

the presentation can be improved. the key to this dish is the texture of the eggplant, which has to be just cooked & not mushy. i cut it with kitchen sears (scissors) & if it were mushy it would not hold up. :-) the pea onions sauce with corn flour was pretty tasty too.

#7 egg fried rice

#7 egg fried rice

#7 the egg fried rice was basic, no “wow” dish, but it was good accompaniment for the last 3 dishes – steamed egg plant, thai red curry & the brocoli with cauliflower.

it had good “wok hae”, individually rice grains “tioc tioc” we say in teochew, quite good la. :-)

#8 thai red curry vegetables

#8 thai red curry vegetables

#8 the thai red curry vegetables was a variation of my thai red curry sotong (squid) which i served for the 30+pax lunch party for my daughter last month.

#8 thai red curry vegetables

#8 thai red curry vegetables

i just replaced the sotong by vegetables. i had potato, egg plant, onions, yellow pepper, tomato. for me, a non vegetarian, it was no comparison with the red curry sotong of course but still an excellenty flavoured curry dish.

#9 brocoli with cauliflower

#9 brocoli with cauliflower

#9 the 3rd dish to be eaten with the egg fried rice was brocoli with cauliflower. i actually asked if the guys wanted eat or they were full..haha! ^^

#9 brocoli with cauliflower

#9 brocoli with cauliflower

my wife, daughter, everyone wanted it. my son said there is no discussion. :-)

#10 i made a banoffee (banana toffee) cake for dessert. we have been having tiramisu & tofu cheese cake so i wanted a change from usual.

it was a really nice cake. a great combination of flavours – very nice biscuit base, a thin tasty layer of caramel so not too sweet & nice whipped cream topped with chocolate shavings.

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

and we had D-24 & maoshanwang 猫山王 durians!

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

an excellent finish to the 10-course vegetarian dinner. i forgot to take photos of the maoshanwang durians though. ate too fast! haha! ^^

c.h.e.f andy

My Favourite Restaurant Mikuni on 16Aug2015

mikuni chirashi don

mikuni chirashi don

son was back for summer vacation. we were all thinking of having a good chirashi don.

for me the 2 best chirashi don in singapore are at mikuni & also at kuriya dining. so we went to mikuni for 4pax family lunch on 16.8.2015. ^^

prawn crackers

prawn crackers

we were served the usual prawn crackers.

sake

sake

wife ordered a sake.

salmon, eel & deepfried eel bone

salmon, eel & deepfried eel bone

usually we order ala carte but this time there was a very good special unagi course lunch menu at just S$120pax. son went ahead & ordered his chirashi don & added a kagoshima wagyu sukiyaki konabe.

3 of us ordered the set.

with 50% amex FAR (feed at raffles) discounts, the set was S$60pax. if you compare the dishes, this was far superior to the S$68pax GOTO omakase lunch.

salmon, eel & deepfried eel bone

salmon, eel & deepfried eel bone

the sakizuke(先附) – a selection of small appetizers, was exquisite! ^^

there were 3 salmon wrapped in radish – sweet salmon combined with a cool, juicy radish texture. :-) there 2 pieces of eel was superb, very flavourful, and i finished the deep fried eel bone. :-)

special eel set dinner

special eel set dinner

the other items were served like a bento & not individually.

sashimi moriawase - otoro, uni, ika, hamachi, hirame

sashimi moriawase – otoro, uni, ika, hamachi, hirame

the sashimi moriawase was top quality.

sashimi moriawase - otoro, uni, ika, hamachi, hirame

sashimi moriawase – otoro, uni, ika, hamachi, hirame

very good uni & otoro. ^^

sashimi moriawase - otoro, uni, ika, hamachi, hirame

sashimi moriawase – otoro, uni, ika, hamachi, hirame

sashimi was one item that attracted us to take the set. we all liked the unagi kabayaki in the set but sashimi was one of the main attraction. :-)

eel sunomono

eel sunomono

the sunomono (vinegared dish) was great too! very nice vinegared eel, ginger flower, tomato etc. :-)

unagi kabayaki don

unagi kabayaki don

the unagi kabayaki was a large serving.

if there is one complaint about mikuni, we thought the rice was somehow not as good as (say) kuriya dining!

pickles

pickles

there were the usual pickles that came with a gohan (rice) set. these though were one of the best quality pickles we had. not salty at all & excellent in sweetness & juicy texture. :-)

mikuni chirashi don

mikuni chirashi don

my son went for the chirashi don. i would have done the same but this time we were attracted by the set.

mikuni chirashi don

mikuni chirashi don

it’s easy to see why, all the top quality sashimi cuts, which i described in some details here.

kagoshima wagyu sukiyaki konabe

kagoshima wagyu sukiyaki konabe

son added the kagoshima wagyu sukiyaki konabe, which is also one of my favourite dishes here.

kagoshima wagyu sukiyaki konabe

kagoshima wagyu sukiyaki konabe

such excellent beef.

there was a good dessert too, but i forgot to take photo & we were chatting away & i cannot recall what items were in it.

c.h.e.f andy