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2013-04-02
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See full reviews & photos in my blog=http://chefquak.wordpress.com/2013/03/25/dinner-mikuni-at-fairmont-hotel-on-24-3-2013/I go to Mikuni a lot as my wife & I really enjoy the food there, and with Feed@Raffles discounts (50% discount for 2pax), that is the best value eat & fine dining we can get anywhere. We always order ala carte so we pick only dishes we like and also it is much better value than ordering the Seasons Menu or the Grand Tour Tasting Menu. We explore the menu quite a bit & zero i
I go to Mikuni a lot as my wife & I really enjoy the food there, and with Feed@Raffles discounts (50% discount for 2pax), that is the best value eat & fine dining we can get anywhere.
We always order ala carte so we pick only dishes we like and also it is much better value than ordering the Seasons Menu or the Grand Tour Tasting Menu. We explore the menu quite a bit & zero in on the dishes we like.
My selected courses (shared by 2pax) as follows-
1. truffle kampachi (S$28) - a wonderful, wonderful dish, and as you can see in my blog picture, it is so pretty. It is in a small way a fusion sashimi dish by the Korean Chef with kampachi sashimi fanned out in probably tsuyu sauce as the sauce is not so salty, and a dash of truffle oil – so very fragrant, fresh, sweet & tasty!
2. botan ebi sashimi (S$35) – you get 3 prawns for sashimi & 2 if you order sushi. These are large (3x the size of regular ama ebi), plump & sweet prawns with the same pleasant slightly sticky to the bite texture as regular ama ebi; and they deep fry the large prawn heads. We eat up almost the entire crispy deep-fried prawn heads every time so no need to elaborate la…haha.
3. united nation futomaki (S$28) - The name sounds like a disaster but there are 9 ingredients (I can see there are unagi, ebi, tamago, avogado, different fish roes, maybe crabstick etc in my blog pictures) & it is good – may not be the best as there are many specialist maki in many restaurants these days, but it is good!
4. tako (octopus) sous vide & deep-fried in light batter (S$30) - This is really very good as the meat is totally tender & consistent throughout because of sous vide (vacuum low temperature slow-cooking). it goes very well with just a little wasabi mayo (provided) – we always add more wasabi on our own.
5. kagoshima wagyu sukiyaki konabe (小钵).(order 1 hotpot each at S$48pax) - It is very, very good! there are 3 pieces of wagyu, and you can see from the photos that they are large & thick pieces – I reckon the 3 pieces to be at least 80g, probably 100g! these are Jap wagyu NOT australian wagyu, & they are so, so tasty, the sukiyaki also comes with the usual vegetables, thick Japanese glass noodles & mushroom, and oh such great flavours! you can add the soup to the rice afterwards (and remember to add wasabi to it as well).
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