Skip to main content

Posts

Showing posts from September, 2014

Double Celebrations at The Chop House

So my mom and brother share the same birthday (thanks to c-sect) and we went to The Chop House at Vivocity on request of the mother's craving for steak. 
The restaurant was pretty empty on Sunday lunch time but that was good for we were a rowdy table of 7 with all sorta of requests. 
The mussels we ordered were fresh but unfortunately the wine sauce tasted pretty watered down with not much flavor and just extremely salty. 
The calamari was ok. It had a light coating of mealy batter. Not my favorite way of preparation.  

The grandma had a pork patty burger served with gherkins and tater tots. I didn't taste it but it looked a little dry but easily rectified with their beetroot chutney and caramelized onion jam (no pictures but please eat them! SO GOOD!)

Mom's Australian ribeye (200g) that was cooked to a perfect medium. 


I loved Dad's order of braised beef short ribs ($42/ serves 2). Extra points for already deboning the meat and there were 3 generous rib portions. As expecte…

Tsukiji, I'll miss you when you are gone

Does anyone know the peripheral market will move alongside with the fish auction market? It will be too sad and so weird to visit Tokyo without the ubiquitous Tsukiji pitstop. 
Though many times for me to Tokyo and Tsukiji, this marked the first trip with the Man and I still managed to try a couple of new food stalls. 
First up, a maguro dealer which was totally a random find. You see, it is not a proper food stall per se, more like a maguro seller. But we chanced upon a man receiving a bowl similar to the picture below, with various cuts of tuna freshly sliced from a bigger piece. It was kinda funny how we saw the bowl, looked at each other and then with a knowing look, I asked the maguro seller "kore wa, ikura desuka?" ("how much was that bowl?"). 
¥1000 sealed the deal :)
It was a small bowl of sushi rice, topped with a sprinkle of toasted sesame and crispy nori. Then, the man proceeded to slice our tuna. There was generous portions of sliced tuna, akami and chutoro…

Recipe: Pidan Tofu

I'm slightly embarrassed to be calling this a recipe actually. To be more accurate, it's putting a few ingredients together but here goes the "recipe" for a popular cold dish in Taiwan. 
Ingredients : 2 century eggs, peeled and rough chopped and set aside 1-2 stalks spring onions, chopped finely 1 box of silken tofu (300 grams)
Sauce: 3 tablespoons premium oyster sauce 1 teaspoon sesame oil 2-3teaspoons water
First you prepare all the ingredients that needs to be chopped, peeled etc. I try to get the century eggs with a more molten yolk. 
Then you prepare the sauce by mixing all the sauce ingredients together. Start with 2 teaspoons of water and add more if you prefer a more watery/less salty sauce. 
Finally, you assemble. 
First, remove tofu from the packaging, onto a serving dish. I like to slice the tofu into 4 so as to allow the dressing to seep through later. 
Scoop the egg over the tops of the tofu and drizzle all the sauce over everything. You can chill the dish in the fri…

Uoshins @ Shibuya Tokyo

Uoshins is a chain of izakaya in Tokyo that is apparently quite popular. The Shibuya location is just a little off the main junction and on a smaller side street.  It is a small place, seating about 12-14 at the counters and another 16-20 at the tables. Even on a workday, the restaurant was fully packed. I had the hotel make a reservation for me on the same day and was given a 8pm slot.
We were greeted with huge heavy rain that evening but that didn't seem to have deterred any of the hungry diners as we entered into a full bustling izakaya.  
The regular menu is on the table but it's very limited because most of their dishes are seasonal and handwritten on a separate sheet of paper.   I could not understand all the menu items so after deciding that I wanted the sashimi platter and a grilled fish (I asked for saba because the Man would not eat bony fishes i.e. sanma), I had to ask the server for some other recommendations. To the best of his English speaking abilities, he reco…