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2013-05-26
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For full review and pictures, please visit http://makeyourcaloriescount.blogspot.sg/2013/04/sg-koh-grill-sushi-bar.htmlSighting a queue even at 9pm, way past dinner time, it was probably a sign of the good food that awaits us.Recommended for their signature 'Shiok Maki', it indeed left me feeling shiok and satisfied at the end of our meal. Don't expect good service at the constantly packed bar, and be sure to state all your requests (cutlery, extra servings of sauces, drinks etc) at one go when
Sighting a queue even at 9pm, way past dinner time, it was probably a sign of the good food that awaits us.
Recommended for their signature 'Shiok Maki', it indeed left me feeling shiok and satisfied at the end of our meal. Don't expect good service at the constantly packed bar, and be sure to state all your requests (cutlery, extra servings of sauces, drinks etc) at one go when you manage to grab hold of their service crew. But well, with a satisfying meal, I'm pretty willing to forgo the service!
Seafood Fried Rice ($10)Compared to all the makis, this is perhaps the most value-for-money dish. I was told by my friend who's a frequent patron that this doesn't do justice to their usual standards. I was appalled when greeted with such poorly presented plate of fried rice, with prawns and rice tossed messily over the plate, and many sticky balls of rice clumped together. Taste-wise, I liked how there was the taste of 'wok-hei' (the flavour infused when you fry quickly over very high heat, with very slight burnt taste), and just enough flavour of the egg. I thought the seafood was a tad overcooked though, it lost the juiciness and natural sweetness, being overwhelmed by the entire flavour of the fried rice.
A decent plate in my opinion, though I would have been more satisfied without all the lumpy portions that weren't fried properly, and a stronger taste of seafood to live up to what it's named.
Nom Factor: 7.0/10
Crappy Maki ($18)Mesmerised by the super generous serving of fish roe, this caught my attention straight away. With soft shell crab at the core, complemented with a sinful slab of swordfish belly and seemingly free-flow fish roe, this definitely packs a punch! I'm usually afraid of soft shell crabs being over fried, leaving a bitter after taste and feeling of being too oily, but this was done just right. It had a very thin yet crisp later of batter, and didn't leave the sickening oily feel after that. The crispiness was then caught up with the smooth and fattening swordfish belly.
Nom Factor: 8.5/10
Shiok Maki ($16.80)This is the signature, which I'm told that it's only prepared by the boss of the restaurant. It's perhaps the only dish that's prepared on the bar counter top instead of the kitchen like all other dishes. A seemingly simple dish with the combination of unagi and avocado wrapped in seaweed and rice, it was all brought to another level when coupled with the sauce! Though creamy, the slight tanginess added a refreshing twist such that it doesn't leave you feeling 'jelat' but instead wanting more after each bite! And of course, there can never be enough fish roe! (;
Nom Factor: 9.0/10
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