Excellent Lunch Sets @ Kuriya Dining on 25Mar2015

jap wagyu uni ikura don

jap wagyu uni ikura don

had an excellent lunch with wife & daughter at kuriya dining, great world city on 25.3.2015.^^

sake

sake

wife always have sake with japanese food.

jap wagyu uni ikura don

jap wagyu uni ikura don

jap wagyu uni ikura don

jap wagyu uni ikura don

we ordered a very nice S$68 jap wagyu uni ikura don. you can also order the set which comes with ebi tempura, chawanmushi & udon for S$88. we were happy just to have the beef don.

wagyu was so marbled & flavourful. uni was very sweet & smooth.

chirashi don set

chirashi don set

we ordered 2 sets of chirashi don.

it came with a double-decker bamboo tray like tiffin carrier.^^

chirashi don

chirashi don

chirashi don

chirashi don

one tray had anago (conger eel or sea eel), tam ago (egg roll), ikura, tobiko etc.

chirashi don

chirashi don

chirashi don

chirashi don

the other tray had uni, negi toro (minced toro), ama ebi (sweet prawns), and many fish over bed of vinegared sushi rice.

the sashimi was top quality. it was as good as the chirashi don at mikuni. it did not have the botan ebi & otoro like mikuni’s but had bigger serving of uni. there were many slices of hotate & lots of sashimi including salmon, hamachi, maguro, kajiki, tai

chawanmushi

chawanmushi

there was chawanmushi, good quality.

black sesami ice cream, mochi+fruits

black sesami ice cream, mochi+fruits

black sesami ice cream, mochi+fruits

black sesami ice cream, mochi+fruits

fruits & sashimi ice cream + a very poor mochi.

coffee

coffee

and coffee.

mikuni chirashi don is still my favourite at S$90 (S$45 after 50% feed at raffles discounts) & i don’t really need a set, ala carte is good enough.

however at S$62, this chirashi don had very good sashimi cuts & larger (maybe 25% more) so it was a very good match for mikuni & i will be quite happy to have this again.

c.h.e.f andy

My Favoruite Wah Kee Big Prawn Noodles on 2Apr2015

S$15 big prawn noodles

S$15 big prawn noodles

a friend had to go for big prawn noodles today. not sure where the sudden cravings came from. we were at first planning to go to why eat har, a very good new big prawn noodle house started by a mutual friend’s brother. but was told that he was away & the stall was closed today.

S$15 big prawn noodles

S$15 big prawn noodles

wah kee big prawn noodles

wah kee big prawn noodles

wah kee big prawn noodles

wah kee big prawn noodles

anyhow, we decided to go to wah kee big prawn noodles at pek kio food centre at cambridge road. i was there at 11.30am today, a thursday, 2.4.2015 (wah kee is closed on mondays).

this has always been my favourite big prawn noodles stall though i had not been here many years.

i queued for 30mins+ & we waited another 5 mins for noodles to be ready. the “famous” lady serving told us that the prawns today were too big for S$10, and she had to charge S$15. we decided to take her suggestion to order 2 bowls S$5 & 2 bowls S$15 for 4 of us.

2x$5 & 2x$15 prawn noodles

2x$5 & 2x$15 prawn noodles

2x$5 & 2x$15 prawn noodles

2x$5 & 2x$15 prawn noodles

S$15 big prawn noodles

S$15 big prawn noodles

S$15 big prawn noodles

S$15 big prawn noodles

wah kee has always served the large prawns in a separate metal pot. looked impressive but more important of course was how good it tasted.

the prawns for S$15 were huge, probably >100g each, fresh and excellent. in my memory which was really quite many years back the S$10 prawns were also very big. anyway, it was quite ok just to try. i am not sure though i would want to pay S$15 for this if i come again.

wah kee big prawn noodles dry

wah kee big prawn noodles dry

S$5 prawn noodles

S$5 prawn noodles

we asked for additional haebeehiam chilli. i added a bit to the noodles. the noodles & chilli mix was excellent, though the lady totally forgotten i ordered beehoon mee & we got 4 bowls of just mee instead.

for me, though why eat har’s chilli was also very good, wah kee’s haebeehiam chilli was really superb. we suspected that haebeehiam chilli was added which gave the large prawn soup (usual S$10 or today’s S$15) a lot more intense flavours than the S$5 soup.

the total dining experience (& by that i meant only the food visuals, flavours, texture, excluding ambience & service) was excellent, indeed the soup & large prawns are something i can think & crave for.

if i compare just the S$5 prawn noodles for wah kee, why eat har & ah hui, wah kee’s chilli was better, soup thereabout or better, so wah kee would still be tops. wah kee & ah hui had 2 prawns, whereas why eat har had 3, and ah hui’s prawns were smaller than wah kee’s. so if i want the big prawns, it’s wah kee, if i want the S$5 prawns, it’s wah kee or if want want more value than why eat har, and if i want pig’s tail together with prawns, then ah hui.

but all 3 are good for repeat visits.^^

c.h.e.f andy

Funghi Linguine

funghi linguine

funghi linguine

did a fungi linguine on the second day of chinese new year on 20.2.2015.^^

my wife has a tradition of inviting our families over for homecooked dinner on CNY second day. we had 26pax.

my niece & her husband are buddhist & take vegetarian though they are not picky & will take vegetables even if they were done with meats. 🙂

in 1 of the dinners previously i made them a spanish omelette, a potatoes & onions egg omelette. this time i made them a fungi linguine.

funghi linguine

funghi linguine

funghi linguine

funghi linguine

i would prefer button mushrooms but i only had shitake. still, the mushroom flavours were very intense. the linguine was al dente & just the right texture. i added about 3 tablespoons of heavy cream to about 200g pasta. it was smooth & not too creamy. pasta was quite excellent. my sister-in-law was also vegetarian, and my niece’s husband took a second helping, so it managed 4 average portions & 1 portion left shared by my nephew & wife.

recipe was straightforward, basically same as preparing fungi risotto-

  1. mushrooms were first slightly caramelised with pinch of salt over medium heat.
  2. then chopped onions added & softened.
  3. linguine was done just slightly below al dente, placed in ice water to halt cooking & drained.
  4. when serving, add browned garlic with olive oil to pan, add mushrooms & onions to pan, add white wine, add linguine & cream, off the fire & toss.
  5. add sugar & salt if required to taste.

c.h.e.f andy