I first met Chef Thomas Kok in 2011 when he was the head chef at Hokkaido Sushi which was named "Best Japanese Restaurant" under his watch. At that time, I was starting to write my "Sushi Files" and it was with his help that I managed to document the different seafood used in sushi!
I first met Aston when he opened “Astons Specialties” along East Coast Road back in Aug 2006. At the time, he had just taken the bold step of moving from his western food stall in the corner coffeeshop into his own shop space. I would never have imagined that Astons Specialties would grow to become […]
We have all come across eateries which we regard as “hidden gems” before. These are places that serve really good food but are not well known. There are a whole host of reasons why these gems remain undiscovered. It could be because of its location, poor marketing or simply that it is serving food that […]
I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so..... shiok?
It wasn't so long ago that a photo of well marbled Wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn't even have Japanese Wagyu. In those days, Australian Wagyu was just making its debut in Singapore and it was already causing quite a stir amongst the local gastronomes.
Ozaki Wagyu is bred in a small farm and the beef is sold direct to restaurants. As such, Ozaki-san is not constrained to use a standardized feeding regime. Instead, he has his own special formula for maximizing beef flavour which includes seaweed and charcoal which he has developed through years of experimentation!
If you want to start cooking Japanese food at home, all you need is five basic ingredients, shoyu, mirin, sake, miso and dashi. These five form the basic building blocks for Japanese flavour. With it, you can make miso soup, sukiyaki, shabu shabu, tempura, udon, teriyaki, yakitori, oyakodon and many other popular dishes. So, if […]
The ieatishootipost set has been very well received at Jin Fine Dining since I posted it back in Nov 2014. I think Singaporeans know a good deal when they see one. This summer season, I continue to work with my good friend Chef Thomas to introduce quality Japanese ingredients at affordable prices to you all. […]
CUT: Hokkaido Snow Beef is now available in Singapore!
This one is for the serious beef lovers. When CUT started selling real Kobe Beef last year, I thought I could finally close the book on Japanese Wagyu. Having tasted Matsuzaka, Oumi and finally Kobe, I had covered what is widely considered the top three Japanese Wagyu brands and didn’t think that there was a […]
Kobe beef was one of the foods on my list of things to eat before I leave this mortal sphere. There has been a ban on the export of Kobe Beef for many years such that the only way to experience it is to actually travel to Kobe eat it or have a really good […]
Ito Kacho Yakiniku Restaurant: Wagyu Beef Yakiniku Cuts Part 3
This is Part 3 of our exploration of Yakiniku Beef Anatomy. If you are a bit lost, may I refer you to Part 1 and Part 2 of Wagyu Anatomy 101 where we covered various cuts of beef from the Ribeye to the Sirloin and the Chuck Rib to the Silverside. In Part 3, we […]
Hokkaido Sushi: Dreaming of Gyu Don featuring Hokkaido Rice!
Ohmi Gyu Don with Sashimi Set $60++ If I had to pick something as my last meal, it would have to be a few slices of wonderfully marbled Wagyu over a bowl of steaming hot, pearly drops of Japanese rice. I just love the way the juices ooze out of the meat to mix with […]