Monday, May 25, 2015

Sugisawa, Robertson Quay

Sugisawa, chirashi

I remember reading about the origins of chirashi which began as a way to utilize the unattractive looking cuts of fish that were leftovers from making nigiri sushi or sashimi. On certain occasions, I've actually tried to relate that possibly dated (or geographically inapplicable) fragment of history to the ones that we're having. I'm pretty sure that's not how it works these days here with the most of them far too prettied up or voluminous to be treated as discards. 

This chirashi donburi from Sugisawa (30 Robertson Quay, Riverside Village Residences, tel : +65 6235 0212) could just possibly be one of those bowls that fit in to the category of repackaging remnant cuts of fish - plus a little more on the side. Either that or the knife work was especially lacking in finesse. The quality of the fish had passed the decent muster but wasn't extraordinary.  I didn't quite take to the extra chewy slice of octopus tentacle. What I liked was the sakura denbu. Not so many places include them. And the butter fried scallops were actually rather good. Weren't overcooked at all and had that residual natural sweetness intact.

Sugisawa, butter scallops

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