Nice Birthday Lunch for a Good Friend on 27Apr2015

grilled cod

grilled cod

bought early birthday lunch for a close friend today at mikuni on 27.4.2015. ^^

they do not serve the grand tour tasting menu for lunch. for simplicity & ease i ordered the premium bento “miyabi” from the lunch set menu.

prawn crackers

prawn crackers

salad

salad

we had the usual prawn crackers to start, and for the bento, a salad, simple & quite nice.

premium bento miyabi

premium bento miyabi

sashimi - toro, salmon, hotate

sashimi – toro, salmon, hotate

the sashimi that came with the set was quite good standard – with toro, hotate & salmon.

tempura moriawase

tempura moriawase

the tempura here was quite ok standard, but not my favourite.

kagosima wagyu robatayaki

kagosima wagyu robatayaki

the kagoshima wagyu robatayaki was good, nicely marbled & tasty.

grilled cod

grilled cod

& there was a very good quality grilled cod.

simmered veg

simmered veg

the simmered veg side dish was ok to complement the lunch course & meat dishes.

unagi don

unagi don

& there was an unagi don & a clear soup.

dessert

dessert

dessert was nice.

this friend is quite busy guy & i don’t get to spend much time with him except during chinese new year. so it was a very good lunch talking about family, children, his work etc.

the food at mikuni is always pretty ok. however the premium bento “miyabi” at S$120pax (even with 50% discount to S$60pax) was to me below par.  e.g.-

the robatayaki set at S$68 here at mikuni (vs S$120) offers the same kagoshima wagyu skewer & the teppanyaki set at S$68 also offer cod, beef & golden prawns

the chirashi don at S$90 is very much superior.

likewise the S$62 chirashi don set at kuriya.

not everything is directly comparable of course…we were more interested to catch up & did not pay much attention to the menu, but they must have changed the menu as we did not get the golden prawns & bara chirashi. maybe i will write to mikuni to ask about it.

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