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WINE&DINE
202
January14
Sushi
What it is:
Fish on rice, right? Kind of. Although fish is the star of the show, the term
sushi actually refers to the vinegar rice. With so much importance placed on the
grain (a sushi chef spends at least two years learning how to prepare and season
rice), a sushi restaurant can rise and fall on its rice alone.
Where to get it:
Sushi Kuu at Palais Renaissance | 6736 0100
What to order:
This restaurant sits comfortably at the upper end of the mid-level
price range, from the five kinds of broiled sushi ($42) and rainbow roll ($45), to
the pricier Kuu house roll ($90), including
toro
(that deliciously fatty tuna cut),
uni
,
caviar and shrimp.
Visit for lunch when the restaurant offers sets from $30 to $64 that include
a main course, miso soup, udon noodles and ice cream. Suggested à la carte
dishes include Wagyu beef on rice ($45), assorted seafood on sushi rice ($49) and
Japanese
shabu-shabu
salad ($25). The ingredients are clearly extremely fresh,
and the generous portions look attractive and taste delicious. Green tea ice cream
is included in the set lunch, or a recommended dish, if you’re willing to go off piste,
is the creamy and rich green tea mousse with
yuzu
sauce ($10).
Also try:
Budget:
Nirai Kanai Okinawan Restaurant
at Liang Court | 6339 4811
Bust:
Shinjii at Raffles Hotel | 6338 6131
Curtain Call
Fugu
may be one of the most nerve-wracking
foods you’ll ever eat – if you have the courage to
try it. A delicacy in Japan, prepare this pufferfish
the wrong way and it’s curtains – yes,
those
curtains – for you. A place that knows exactly
how to handle this notorious fish is Fairmont’s
fine-dining Japanese restaurant
Mikuni
. A nine-
course
fugu
tasting menu is available until 15
January. $220 per person.