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JAPANESE
201
January15
Changmoh.com is a Singapore lifestyle blog written by
Frog Michaels, who has tapped into the local scene so
much that stall-holders at her local wet market once
referred to her as the (notionally) Chinese
angmoh
– or
“Changmoh” for short. She has lived in Singapore for
six years with her husband and two children.
“I love
Standing Sushi Bar
– fresh and
flavourful sushi at affordable prices. I
like the Puff The Magic Dragon roll for
its crisp tempura prawn centre. Monday
to Thursday nights are the best times to
go – that’s when they have $5 beers and
$2 sake shots. (Sake bombs, anyone?)”
– Cherylene Chan,
Junior Online Editor
“I love
Izakaya Enmaru
at Laguna
National Golf and Country Club. Go
for the signature Enmaru sushi, an
assortment of fresh seafood draped over
a long maki roll. The green outlook over
the golf course makes this restaurant
a more relaxing option than one in a
shopping centre!”
– Katie Roberts,
Life and Family Editor
Everyone’s got their favourite
sushi spot. Here are some of our
favourite go-to’s.
“I like Sushi Tei at Serangoon Gardens.
Their Dragon Roll is the best!”
– Rebecca Bisset,
Editor-in-Chief
“There’s a really authentic little Japanese
restaurant on Beach Road that I love
called
Yamagawa
. The inside-outside
rolls are my favourites because you can
soak up so much more soy sauce and
wasabi with the rice on the outside. I
love the Boston Roll because it has the
roe on the outside, and it makes such
a great popping feeling in your mouth!”
– Katie Peace, Regional Business
Development Manager
“For a really quick sushi fix at lunch, I
always opt for
Sushi Tei
, usually inHolland
Village. I know, it’s a chain, but there’s one
dish, theNegitoroDon, that I choose every
time. It’s minced tuna and spring onions
on a bed of rice, and I love it. That, a miso
soup and edamame get me every time.
For a local sushi fix, we go to
Shin Yuu
on Greenwood Avenue. Our favourite roll
is the spicy tuna maki, which is exactly
as it says. Then there’s the wagyu beef
plate, and the broccoli with sesame
dressing, both of which are also part
of our staple order. We are creatures
of habit.”
– Amy Brook-Partridge,
Home and Property Editor
SUSHI
EDITOR’S
PICK
DO’S
• Every other diner at Mizutani (there were nine of us in total,
so it was very intimate) used their hands when eating sushi.
No chopsticks at all. Ginger was even eaten with fingers
between courses. One chap didn’t even take his chopsticks
out of their packet. I was thrilled by this, as I always find
eating a whole piece of sushi hard to do in one bite; eating
it with your hands means that you can bite it in half quite
neatly. (Aun comments with reference to sushi-scoffing that
hands or chopsticks are equally fine). Sashimi, on the other
hand,
is
eaten with chopsticks.
• If you’re in the sort of establishment that allows soy-sushi
dipping (Mizutani did not), turn the sushi roll over and dip
the fish (not the rice) into the soy sauce.
• Put the whole sushi portion into your mouth, fish side down
toward the tongue.
• Use the fatter back end of the chopsticks when taking
food from a shared plate (same rule as you’d employ with
Chinese banquet food).
• When your chopsticks are not being used, they should be
rested across your plate or on the chopstick rest, parallel
to the sushi bar; signal that you are finished by resting your
chopsticks across your sushi saucer.
Do all this and you’re officially a Sushi Sensai. Good luck!