Food Review: Sushi Tei’s Spring Specials

Springtime at Sushi Tei has nothing to do with stopping to smell the roses or soaking in the glorious sun. In fact, the real highlight of the spring celebrations here at Singapore’s leading chain of Japanese restaurants is actually a particular type of pork called Kagoshima. Known for its sweet flavour, rich fragrance, delicate texture and of course, overwhelming juiciness, Kagoshima Pork is the main star of several special creations by Sushi Tei’s talented chefs – all of which are available islandwide from now until 15 June 2013. Bring on the pork!

How can something grilled taste so sinfully superb?

A lightly grilled pork patty made of Kagoshima pork loin (Kagoshima Pork Hamburger – $8), a belly-warming hotpot accompanied with slices of Kagoshima pork belly and mixed vegetables (Kagoshima Pork Nabe – $15) and a delightfully crispy pork ball creation with a salted egg yolk centre (Sunrise Meat Ball – $8.50) are just some of Sushi Tei’s great spring specials. However, there is one dish that stole our heart (and taste buds), and that’s the Kagoshima Miso Yaki Pork ($11.50). Why do we love it so much? It’s marinated in miso sauce and the base of each slice of pork loin has just the right amount of fat for a buttery finish. Other stuff to savour

Just like soft-shell crab, the Amaebi Karaage can be eaten with the shell intact

But that’s not all you should be ordering. Try the other seasonal specials such as Sayori Sashimi ($12, small) – a sleek, super smooth silver fish best eaten with shoyu – and our favourite, the Amaebi Karaage ($6), deep-fried shrimps you can pop into your mouth like chips. There’s no need to remove the shell and it goes well with sake or beer. Bottoms up for spring! See Also: Love sushi and sashimi? Check out our listing here! Find the best Japanese restaurant to satisfy your craving