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2013-11-18
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Nabemono or rather known as quick cooked stews are dishes cooked in a pot of simmering broth at the table.I ordered the sliced beef sukiyaki from Sushi Tei at Bedok Point for a light dinner.The pot consisted of bean sprouts, toufu, green onions, leeks, carrots and mushroom cooked in sukiyaki broth which was rich and delicious. Served in a traditional caldron bubbling right at the table.The cooking pot placed atop a small burner. As usual I would normally eat the toufu first otherwise they will o
I ordered the sliced beef sukiyaki from Sushi Tei at Bedok Point for a light dinner.
The pot consisted of bean sprouts, toufu, green onions, leeks, carrots and mushroom cooked in sukiyaki broth which was rich and delicious. Served in a traditional caldron bubbling right at the table.The cooking pot placed atop a small burner. As usual I would normally eat the toufu first otherwise they will overcook and fall apart easily.
The thin beef slices were cooked quickly together with the ingredients that retained their individual flavour and identity. The broth is made from sweet soy soup base.The thinly sliced beef has a slightly rougher texture than wagyu but it was less greasy and healthier. The salt in sukiyaki brought out the taste of fats and the raw egg dip washed away the excess salt, enhancing the beef with a silky creaminess.
These succession of different tastes and textures as the various vegetables and meat are pulled out of the pot and eaten. As the meal progresses, the cooking liquid absorbs more and more flavours. The soaking up of the intense flavours of the remaining liquid definitely add a finale to my meal.
I like having my own nabemono once in a while as its very personalized.Priced: S$16++ with a discount of 10 percent for Sushi Tei members.
The only thing that I dislike about this outlet is the open air concept of the restaurant.
Being a weekend, the restaurant sounded like a market with all diners talking at the same time.
I would prefer to dine at a quieter environment.
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