These folks (#02-29 Fortune Centre, 190 Middle Road, tel : +65 9456 2204) are a Japanese Italian izakaya-esque kind of place. The kitchen's a two person show by chef Jun Matsubara and his wife Masako. Vibe's a little like Bistro Du Le Pin.
Reservations are recommended and ordering of alcohol's a requirement for the reservation. Unfortunately the only beer they have is Kirin and it's not on tap. Would be nice if there was say Asahi Kuronama or Suntory Black.
That's their miso burrata - burrata cheese that's been marinated in miso for 80 hours if I had heard correctly. There's a flavour on the outside of the cheese but it didn't taste like miso to me. Green stuff on top was shiso.
Chicken liver pate is done brûlée style with a crispy sugar crust and a few spritz of Yamazaki 12.
This one was unctuous and packed with rich sweetness and livery flavours from the creamy liver pate. Man this was so good.
Bacon. Lightly smoked, not very salty but nice munching.
Their menchi katsu is apparently something they're known for. I read it features wagyu.
Not getting much definitive out of the mince meat. It was very moist and juicy though.
Ordered their sui gyoza named "Machan's dumplings season 11". They were stuffed with minced pork and prawns so it's kinda like siew mai. The butter soya sauce was delicious.
Trippa - tomato broth with a distinctive onion sweetness and no beefiness. Haha.
Another dish on their social media circulation is their spaghetti with uni and bottarga. Not enough bottarga methinks and as uni pastas go, I much prefer the rendition from Keria. With just two main ingredients to showcase the flavours, this pasta fell a little flat. But if one compares to pictures online, it is also easy to surmise that they're inconsistent.
Tender gyutan stew. Again, the broth doesn't have any beefiness. The ingredients tasted like they are cooked independently of one another.
The mascarpone cream of their tiramisu was whipped on order. This one was smooth, creamy and pretty good.
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