The theme for the menu at the Man Man branch at Duo Galleria seems to be combo pairings with unagi for their hitsumabushi and teishoku. There's option for roast beef, salmon belly and even crab. Here's a grilled scallop and unagi hitsumabushi. The scallops were from Hokkaido and were grilled with just salt and pepper.
What I've basically confirmed for myself was that the grilled eels are of a different standard over here at Duo Galleria compared with the original shop at Keong Saik. The end product from this shop just didn't have that light-flaky-meat-under-well-caramelized-surface texture that made them outstanding in the first place. Today's unagi didn't even have those scorch marks like what I've always expected from them. Did they remove the wasabi root for the hitsumabushi as well?
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