While the restaurant (#B1-03/04 Great World City, 1 Kim Seng Promenade, tel : +65 6835 9071) has the words tempura and robatayaki emblazoned above their counter, I knew enough to keep expectations lowered. They're in the basement of Great World City, cloistered in a corner with a couple of other restaurants. One doesn't expect to find specialists here. And it's managed by Kuriya Dining. There's more - the place features an award winning chef according to their web site. Must be plentiful of awards going around these days.
Still I was curious because these guys apparently make their own dried mackerel and perhaps there was something interesting to be had from what's seasonal.
Their house dried mackerel was fine. Charcoal grilled they say but I thought it was nothing that would blow the socks off anyone. It was cool that they removed all the bones from the fish though. The entire thing could be eaten.
I was curious about their tempura onsen egg rice so I upgraded my teishoku with one. Not the same tempura-ed egg as the one from Tendon Ginza Itsuki as this one was wrapped in bean curd sheets. It's molten like what was expected. With a little shoyu or tendon sauce, it's good with the rice.
Scallops were supposed to be fresh according to them. For something that was hot off their grill, it didn't taste very flavourful. The sweetness from the shellfish felt muted.
Tempura ebi was okay-ish. The batter was a wee bit thicker than what I thought would be nice. The fried legs were crispy, crustacean-ly and awesome though.
They didn't feature much of a variety for seasonal fishes. We picked a kodai from what they had. This was very nice. Fish was nicely grilled, tender and moist.
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