Monday, June 18, 2018

Deli's Kitchen, Sunshine Plaza

From what I could gather from the shop, Deli's Kitchen (#01-54 Sunshine Plaza, 91 Bencoolen Street, tel : +65 6926 6176) is a front that represents 11 other shops from Japan. Hence the huge menu. Assuming that all the other shops are atypical of good restaurant owners who are specialists in their own rights for the food that they cook, what would that say about the cook in this particular kitchen?

I suppose I could say, this is Singapore. One man can do the jobs of eleven. #lmfao

One of the eleven was Shibaura Genghis Khan from Hokkaido that features grilled lamb donburi. That lamb looked like it was pan fried than grilled. Even with the sauce on the side, the marinade alone detracted from the limited natural flavours of the meat. It wasn't bad per se; just not good enough that'll make me look forward to returning for. That onsen tamago styled egg was also probably the egg with the least amount of whites I've ever seen.

That's the Trump-Kim summit item on a limited run created from their Fukuyoshi menu from the Kanagawa prefecture in Kantō, Japan (remember that the eleven menus?). A wagyu hambagu patty topped with kimchi and nacho cheese. On hindsight, it might have been more appropriate as a Abe-Kim summit item I reckon by the style of the hamburg. 

The patty had nice grill marks, was nicely browned but was also mushy on the inside. Didn't taste bad but it was definitely not American styled hamburger beef. The kimchi was sour (read nice). What could the nacho cheese be symbolic of? Those are American aren't they? Wait, wouldn't that make this be for the Abe-Trump-Kim summit then? Portentous! 

We needed a little more food which gave us a little more excuse to order another item to try. So it was the black curry topped with a skirt steak from Ryu's Bistro. Something from Hakata. There seemed to be a mild garlic flavour in the curry which left an aftertaste like MSG. The handling of that skirt steak clearly showed how little the cook knew. The steak was sliced along instead of against the grain which left the chunks of meat chewy. Each of those slices were also too big. Not to mention that the skirt would have benefitted from a bit more char to bring the flavours out. 

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