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 have been to Waku Ghin several times in the past and the experience has always been quite extraordinary. This should be expected of any two Michelin star restaurant, especially when you have to fork out almost $1k for a dinner for two. This is the kind of restaurant that one goes to to celebrate special life events or when you really have impress a significant other.
Remember the old school Hainanese Coffee House? It’s a place where you can get western food, Hainanese pork chops, hor fun and a good cup of sock brewed coffee! They were operated by Hainanese chefs who wanted to give Singaporeans a cheaper alternative to European restaurants in the old days. In Hong Kong, they have […]
I don't know about you, but I find it more comfortable being served by a local sushi chef because of the language barrier I experience with Japanese chefs. When you are sitting at a sushi bar, being able to hold a conversation with the sushi chef is part and parcel of the whole sushi experience.
Unagiya Ichinoji: Miyagawa Honten’s First Unagi Restaurant in Singapore
If you recall, in my previous story of Singapore's love affair with the unagi, I talked about the impending shortage of unagi next year as fishermen reported a 80% decline in the catch rate for baby eels this season. The owners of Uya were just lamenting about the bad timing of the opening of their restaurant earlier this year. The last thing you would expect is for yet another new unagi restaurant to open in Singapore, right?
I don't know about you, but if I were given a choice, I would always choose to dine at the counter. Not only do I get to eat, but I also get to be mesmerized when ingredients get magically transformed into tasty tidbits in hands of the chef. It's alimentary alchemy that gets even better when the pyrotechnics get thrown in.
Japanese food used to be so exclusive. This was certainly the case when Shima opened its doors in 1980. At that time, it was the only Japanese restaurant in town, which is quite hard to believe, seeing today's vibrant Japanese food scene. But there was a time when the average Singaporean would balk at eating a slice of raw fish, not to mention paying a premium for food that doesn't even require any cooking! Those were the days when "chashoba" (green tea soba) could be mistaken for "cha siu bak" (roast pork)!
For those of you who have yet to experience uni, the most important tip I can give you is this: Good uni tastes like heaven, bad uni, like week old swill. So, unless you are a gustatory masochist, make sure you get your first taste of uni at a reputable Japanese sushi bar. It's really not worth gagging over bad uni, no matter what price you pay for it!
The California roll was created over five decades ago in Los Angeles by Chef Ichiro Mashita who substituted tuna with avocado during the tuna off-season. He thus started the American sushi revolution which soon gave rise to sushi rolls named after the other states. In Seattle, they made their rolls out of smoked salmon and called it, surprise surpise, the Seattle roll. The Philadelphia roll had cream cheese in it and in New Mexico the sushi roll gets spiced up with chillies!
It has been 8 years since I started eating sushi. Like most Teochew Ah Hia, the thought of laying aside a nice hot bowl of porridge for expensive slices of raw fish was a bit of a mental hurdle. But since I was a budding food blogger then, I thought that I better start learning how to eat sushi since it was starting to get really popular.
I first met Kenjiro "Hatch" Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years!
With its harsh winters, remote location and pristine waters, Hokkaido has gained quite a reputation as a treasure trove of fresh food and ingredients. If you are talking milk, simply add the "Hokkaido" tag in front of it and it becomes super-excellent milk. Same goes with uni, potatoes, corn, rice, wagyu and many other ingredients!