I was mostly drawn to Hanare by Takayama (#03-07, Takashimaya Shopping Centre Ngee Ann City, 391 Orchard Road, tel : +65 8298 9369) from the pictures of their kamameshi I've seen online. Knew next to nothing about the original Takayama by the chef Taro Takayama. Except that it's kinda expensive and Hanare instead would possibly be an introduction to his food.
Their house made ginger ale is not bad. Fruity and while I wished it had a bit more spice from the ginger, I thoroughly enjoyed it.
Wagyu dashimaki tamago. Could taste the beef in it.
Ordered the fish cartilage because it sounded interesting and we've never had it before. Texture was kinda cartilage-y. 😂 There's a lot of crunch if you hadn't had them before. The umeboshi and shiso flavours packed a perky punch. I can see this going superbly with white rice. *brain cues flashbacks of Suju*
Food took a while to arrive so a glass of Suntory to help with the wait.
Sakura ebi pasta was part of the warm appetizer menu. There's little bits of kombu in there as well so the flavour was expectedly seafood-y and umami.
That's the awabi kamameshi. I think the flavour in the rice came mostly from dashi and the abalone liver sauce. Maybe there was also a little bit from the mushrooms and hijiki as well. Noticed that the menu had options for additional liver sauce. Could understand why that. Will remember to do that if I ever come back to eat this again. Anyways, I liked it. The flavour not as intense as I had imagined though.
There's more texture and taste from the kinmedai kamameshi. Probably because of the vegetables and tsukemono in it. Flavour profile is more tangy because of the latter but substantially, it still fell on the kinmedai, mushrooms and dashi.
Got their matcha financier to end. These took a while to be served and I'm pretty sure they were baked to order. The exterior was light and crusty while the insides were dense, moist and filled with a buttery matcha bitter. So good this one. Would love to eat this again.
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