“The House of Dancing Water” has been playing to packed houses and stellar reviews and has welcomed over 2.5 million spectators from all over the world since its opening on September 16th 2010. The HKD2 billion breath taking water-based show is a testament to the vision of Mr. Lawrence Ho, Melco Crown Entertainment’s Co-Chairman and Chief Executive Officer and City of Dreams’ multi-day stay strategy, which has catalyzed Macau’s transformation into an all-round tourist destination, ushered in a new era for Asia’s leisure and entertainment industry, and put Macau on the world map for entertainment.
Performed by a strong cast of approximately 80 international performance artists and approximately 160 top production and technical members from more than 25 countries around the world, the production incorporates dazzling costuming, amazing audio and visual special effects, and it will be staged at the ‘Dancing Water Theatre’ designed by world renowned Pei Partnership. This purpose built theatre contains one of the most impressive commercial pools in the world, holding approximately 3.7 million gallons which is more than 5 Olympic-sized swimming pools, and will be one of the largest water-based theatres in the world!
The theatre is not very big and has seats surrounded 270 degree all round and looking around it, you can see the pool of waters, a huge back drop behind it and calculating the height, it should be around 8 stories high (24.5m). Throughout the performance, you can enjoy spectacular lighting effects with the usage of water to create a scene, colours, weather and the 3D images changes as the scenes of the story changes.
The performers must be well versed with gymnastics and able to dive and hold their breaths as they plunged through the pool, somersault across the stage and dance in the waters. Some of them performed stunts on the motorbikes as they charge towards the ramps and crisscross one another with perfect timing.
The props for the stage moves out and up from the deep waters, less than 30 secs, the water filled pool changes to a flat ground and at times rises up like a platform.
Only at the end of the show that I know that the music played throughout the performance is performed live by 4 musicians playing drums and percussion; keyboard; guitar and Erhu.
The House of Dancing Water has received numerous awards and honours:
- China Marketing Excellence Award
- China Branding Excellence Award
- THEA Award for Outstanding Achievement for a Live Show Spectacular.
- ‘Gold Prize’ ‘MassMutual Citations for Innovation’ at the HKMA/TVB Awards
- Best Entertainment of Macau from 2011 Hurun Report.
- Best Idea in Web Design at the Markies
- DFA (The Design for Asia) Merit Recognition Award for its design excellence in 2011.
Book your tickets now, enjoy and experience a spectacular performance!
A hotel with an attitude, Hard Rock Hotel Macau entertains guests' dreams of a Rock 'n' Roll lifestyle. The place for parties and entertainment, and you will feel like you’re living the rock star life at the Hard Rock Hotel. The view from the hotel is mesmerizing and for the room, a rock star treatment with comfort and technology in mind for all guests even before you arrive in Macau. Fabulous services provided from the staffs at the Contact Centre, as they promptly guided me and helped me with my queries and reservations. Thank you for all your time and effort, Ryan, Carry, Ana, Jackie, Justin, Rinfred, Ivy and of course Ysabel whom I first got in contact to! Not forgetting the front desk’s Yvonne, Loka, Cindy and Alex for the checking in and out!
Upon check-in, the posh walkway leads you to your room. The room is welcoming and decorated with style, beautiful artworks, luxurious bathroom amenities and fabulous view of the coati strip and the Venetian Hotel. The bed is very comfortable and I love fluffy pillows and the best of it is that the air-conditioning is perfect and quiet. Huge selection of TV channels from HBO to Hong Kong stations. Who wouldn’t love this pampering service by the staffs of Hard Rock?!
The Hard Rock Café and the Rock Shop is one of the places to go for everyone and a must for those who are staying here. The café is famous for their baby ribs with barbeque sauce. Marinated for more than 12 hours, the succulent meat is sweet to the taste of the BBQ marinates and the hours of cooking it locks in the juice and drenches your mouth with every bite. As compared to the one in Singapore, the meat is not as tender but tasty enough for a good meal. The chicken in the Duo Combo is well roasted but the fries are too salty.
Onion rings lover? You should try ordering it and the other appetizer you should try would be Santa Fe Spring Rolls. It’s similar to our traditional spring roll (po piah) but this version is stuffed with spinach, black beans, corn, cheese, jalapeños and many Mexican flavours.
Served with Hard Rock grilled salsa and dressing. You should try it and I’m sure for Mexican food lovers, this is one good taste! Order yourself some drinks and enjoy the wonderful atmosphere of the Hard Rock Café and in the evenings, they have live performances for the dinners!
Hard Rock Hotel boosts one of the best places for great food. From American to the Chinese and you can even find the popular roasted meat restaurant, 深井陳記燒鵝茶餐廳 Sham Tseng Chan Kee Roasted Goose. We ordered a three meat platter with the famous roasted goose meat, steamed chicken and of course, char siew (roasted pork). The healthier version as compare to the ones in Singapore for the char siew but don’t be fooled by the look, it’s really yummy! The chicken tastes just right but slightly oily to my liking and the goose meat is mouthwatering with the tasty tender meat and you will love the tender meat, juices flows out as you bite each time.
They have fried calamari (in strips), the fried dough is mixed and seasoned in their combination of spices which brings out the taste. I love it with the fried bee hoon and fried garlic it’s a beautiful mix of textures and flavours. I suggest you order this as well if you’re here but don’t have it alone, its too much for one to finish. Order a bowl of bee hoon soup to balance out the sumptuous meal and you should be ready for the next one real soon!
What is the next thing that you think off after getting off bed? I’m wanna eat something! Thank god the choices of food are plentiful and I love a hotel which gives me a choice to have my breakfast, buffet style. International breakfast at the R Bar at Hard Rock Hotel is good in quality and you have a variety of choice from the usual cereal bar, cold cuts, to steaming dim sum and egg station.
Wonderful smiles by the staffs as it give you a great start to your day and as you walk around the bar, you will find that the food are artistically presented. The variety of drinks available for a start, the pastries selections will spoil you as you indulged in the fresh bakeries.
The mains and sides are fairly good. from the usual bacon, hash browns, baked beans to the Chinese, fried noodles (and soup ones as well), vegetables, congee and even dim sum.
I'm sure you will have something which you like at the R Bar. Alternatively you can visit the other restaurants at the City of Dreams to satisfy your taste buds.
It’s not all about the food when you stay at The City of Dreams. There is the famous House of Dancing Waters, the world’s largest and most spectacular water-based show. So you want to have a sneak preview of what is this all about? Follow me on my next blog.
Macau, a place where dreams are built and it is very similar if you’ve been to Las Vegas before expect that you will find less Caucasians here in Macau. City of Dreams is a property along the Cotai Strip in the Cotai reclamation area in Macau, China. It is built, owned and managed by Melco Crown Entertainment, formerly known as Melco PBL Entertainment. I am here staying at the Hard Rock Hotel in the City Of Dreams and besides this hotel, there are many others here in Macau where you can choose; Sheraton, Sands, Venetian, Galaxy, Conrad, Hyatt, Lisboa, Casa Real and many many more!
Getting there: You can take a plane and land at Macau International Airport with some budget or international airlines. Alternatively you can choose to com over from Shenzhen, China or Hong Kong via jet ferries at allocated ferry terminals.
If you’re a frequent visitor to casinos (they call it entertainment centres here in Macau), this place is a heaven for you. How about those who don’t gamble, what can you do? You can consider going to places like the hotels stated above, taking pictures of the wonderful designs and you can also do some shopping in the arcades in most of the bigger hotel chains.
Macau is divided into two where the Macau Peninsula and the islands of Taipa and Coloane. The new reclaimed Cotai strip joins Taipa and Coloane together and its consider the new gambling and tourism area since Macau is so densely populated and land is scarce.
Senado Square (Largo do Senado) is a public square in Macau. It is located in the central area of the Macau Peninsula. There are shopping centers and traditional Chinese restaurants around the square. Fashion clothes, famous snacks and the scenic environment make it a famous attraction. Firework displays, lion and dragon dances are usually held on special days such as the Chinese Spring Festival and Christmas! There are also museums and churches to visit around this area and one of them is Ruins of St. Paul’s. Ruins of St. Paul’s stand adjacent to the famous Mount Fortress and Macau Museum. The front façade and the grand stone stairs are the only remains of the greatest church.
Taipa Village, one of the best of Macau attractions, is where the original community of Taipa Island started from, and one of only two traditional "villages" that still exist in Macau. It's a small cluster of narrow lanes and alleys, with old colonial houses along them, painted in hues of yellow, blue, and green. There are many nice shops selling traditional biscuits and also you can find great food places here. If only I have 4 stomachs, I would have visited most of the eateries!
Venetian Macau the world largest casino, is one of Asia’s most exciting entertainment destination, and nowhere else in Asia will you find such a rare combination of facilities, attractions and amenities. Experience shopping with over 350 international shops, be dazzled by the street performers, or take a ride on an authentic Venetian gondola, all at the resort. You will be awed by the beautiful decors and Venice like experience at this grand hotel.
A-Ma Temple. Macau’s name is derived from A-Ma-Gau or Place of A-Ma and this temple dedicated to the seafarers’ goddess dates from the early 16th century. Make a prayer and take some pictures around the temple. There is Macau Tower and Kun Iam Statue along the stretch of coastal line where you can easily spend half a day visiting these few places.
The City of Dreams is a unique integrated resort combining electrifying entertainment, an amazing array of accommodation, regional and international dining, as well as designer brand shopping. With 3 hotels connected, you will be able to find the right choice for you! I have chosen Hard Rock Hotel and I’m so excited to share with you more about the hotel in my blog.
There are many more places to visit and I am sure I will be back next time to cover what I have missed out from. After so much walking and visiting, you must be hungry. Check out my next blog for the foods in Macau!
*Do you know that there are various data sim cards available in Macau for your crazy net surfing and pictures posting hobby?
Talk about Japanese food, one of my favourite would be ramen! I have cravings for ramen once in awhile and when there is good tasting ramen, I’ll be there! Today I’m here at Ramen Bari-Uma, 2nd outlet located at United Square and it’s been here for 2 years. Tucked around a corner and you’ve got to be familiar with this place and the layout of the mall in order to find in without any efforts.
Met up with the Assistant Manager, Mr Shuya Arai to show me the restaurant and we had a short chat about the restaurant, their service and of course their food. Originated from Hiroshima, this restaurant takes pride in their famous Aburi Chashu (stew pork) and their Gyoza, a must have as a side. The interior of this restaurant is nicely decorated with their brand theme and it’s well maintained and clean. All thanks to Mr Shunya, he handles every aspect of the restaurant, from the service flow to the quality of the ramen served; making sure that everything is of required standard.
Bari-Uma Nori-Tama, pork flavoured shoyu soup with the Aburi Chashu, the usual seaweed sheets, braised bamboo shoots, spring onions and of course, the lava egg! Thick pork broth in shoyu and you can really feel the thickness as you drink the soup. Little bits of pork lard (might be from the piece of chashu) can be seen floating in the soup and you know that this broth has been cooking for hours and hours, yummy! Home-made noodles timed perfectly as it soaked in the boiling water for cooking, and comes the chashu! Braised for at least 5hours the day before and a thick slice is being grilled before serving to give it a little crisp and taste to it and it actually does make a difference. The fat in between the meat just melts in your mouth but I find it a bit too thick, if they can slice it thinner, I would be perfect and I don’t mind having more slices of it since its thinner. :P
Bari-Uma, the simplified version with the famous yummy chashu and braised bamboo shoots, topped with generous amount of cut spring onions.
Gyoza, pan fried gyoza similar to our Chinese Guo Tie 锅贴, filled with chives and goes very well with vinegar if you want and you can order this as a side in a set during lunch and for 5 pieces, it’s a good deal which comes with a hot/cold green tea (which is non refillable).
Spicy Chicken Kaarage, deep fried chicken bits drizzled with their signature spicy chilli. If you’re a fan of chilli or anything spicy, you should try this and you can have it in your soup as well for your ramen. Eat this while it’s hot, crunchy but yet tender juicy meat.
Still not enough? You can order a small bowl of Chashu with rice and mayonnaise on top. Same meat but without the grill and get this in your lunch set too. I would love that the rice be the Japanese uruchimai rice. I still prefer the chashu grilled before serving, adds a unique taste to it.
Overall this is a decent ramen joint and I would come back again for the Aburi Chashu, their signature chilli and maybe their hot stone rice. Do come over and give it a try and if you have tried this before, do share with me your views on the dishes mentioned or what would you recommend me to try. Value for money if you have it during the lunch hour with the sets and I hope you will enjoy it! Cheers!
Ramen Bari-Uma ばり馬のらーめん
101 Thomson Road
#B1-08 United Square
Tel: +65 6354 3711
Night markets in Singapore, also known as Pasar Malam, started since my childhood days in the 80s. It’s usually a weekly event where small stalls formed a stretch along the main roads in a neighbourhood. It’s a collection of food, clothes, toys, household items and even antiques selling at cheap or at least reasonable prices. Sometimes they do have an open fun fair (rides for the kids and even adults).
I still remember whenever there is a pasar malam around my area, I would want my parents to bring me there and during my primary to secondary school days, these stalls is a place where me and my friends hang out after school, walking along the makeshift stalls, buying snacks and drinks. Now I realized that there isn’t much fun in having pasar malams as I grow older, or is it because of the quality of the stuffs that they are selling now?
Now the size of pasar malams grew bigger compared to the past and they are situated on open fields in the neighbourhood instead they are housed under large tentage. These night markets usually last for a couple of weeks up to a month depending on the locations and events for example the recent Hari Raya period. The stalls in the market still remained roughly the same, for this one located in Hougang, there is a variety of stalls available. The ever popular handphone accessories stalls, stalls selling cheap clothes for all ages, bags and leather goods, plants, toys, household items and even fashion accessories like caps, shades and glasses. Not forgetting lots of food stalls lining up along the outer stretch of the market.
I can still remember those yummy foods like, Taiwanese sausages, nuggets, Tu-tu kuehs (a round-shaped traditional steamed rice flour or sweet snack filled with palm sugar, coconuts, peanuts and now even chocolate too).
They still have these foods available but the quality of the food really goes downhill. It’s not warm and feels like it’s been left there for many hours. I thought having the younger generation taking over these dying trades is commendable, but the tu-tu kueh that he made is nothing near good. It edible but seems like they lack the skill to do it. The flour is thick and the fillings, inconsiderable.
There are some new additions to the pasar malams now like Taiwanese snack, fusion food like Churros with different dipping, creative fried cookies with ice cream etc. Even a durian stall is found selling cheap durians for those who craved for it.
Oh even the yummy Japanese octopus ball is available here but be warned, even though Takopachi has ceased its operation in Singapore, these might not be able to curb your craving for it as the taste is far from it.
You still remember Uncle Ringo’s Fun fair? Where many rides and game stalls are available for us to play in the 80s? even though they still exists, the Uncle Ringo here is kind of sad with only 4 rides available and no one seems to be manning it and I’m not even sure if they are able to earn any profits from these.
So even with so many foods in my hand, none of it brings me back to the good old times of the Pasar Malam. Walking around it still brings back some memories and I’m afraid that this will be the last generation of pasar malams. What do you say? Will our grandchildren be able to enjoy it?
Its been a wonderful start so far and we couldn't agree more that the dishes that had been presented to us is definitely worth ordering! So what's next? Coming up, Chef Antonio had chosen 3 main dishes for us and we're so looking forward to it and even my friends had decided to order a glass of wine to pair with the upcoming dishes.
Dalla Cucina, which mean from the kitchen where Chef Antonio is busy most of the nights. Three main courses were served to us. Merluzzo, Baked cod fish with roasted vine tomatoes, garlic confit and a yummy liguria olive puree and I can say this is one healthy dish which is super yummy and we all love the freshness of the cod fish, creamy sweet tasting and you know this is fresh and not from a frozen one.
Guancia di Vitello in Umido, slow braised veal cheek, the meat is braised in spiced amore wine, plated with broccolini, polenta bianca (white corn polenta). This amazing dish is time consuming and as we chat with Chef Antonio, just the braising of the meat, it takes almost 30hrs to complete and no wonder it literally meats in your mouth! I love the texture of the polenta, made by boiling cornmeal into a thick, solidified porridge. It is really filling and worth every cent!
Gamberoni, jumbo king prawns, dressed in spicy tomato sauce and paired with roasted crunchy asparagus. I have to be honest that this dish is the least that I had (due to the fact that the other two really draws me over). But for all prawn lovers, I’m sure you will want to give this a try and share with me your comments on this dish!
Tell you, we’re very full but there’s a saying which says “there is always room for… DESSERTS!” Yup Chef Antonio really knows how to pamper us! A selection of the bestselling Dolci, desserts in Prego and if you are here for your meals, do remember to order any one of these.
Panino Tiepido, vanilla cream filled brioche, fior de latte gelato ("Flower of Milk" Gelato) drizzled with Strawberry soup. I love the texture of the brioche, soft and spongy but I am not really a fan of the cream as it’s too watery. The simple gelato is enjoyable even plain but works wonders with the strawberry soup.
Panna Cotta, vanilla panna cotta added with fresh strawberries, blueberries and kiwi. Trying out the traditional dessert of the northern Italian region, the thicken vanilla flavoured cream is smooth and compares to the deluxe edition of our traditional bean curd, but slightly creamier and sweeter.
Tiramisu, the house signature and need no recommendations. I am sure every one of you have had this before and Prego’s version of Tiramisu tastes stronger with the espresso and rum. The best dessert of the night and a great way to end off the evening enjoying the cake paring with dessert wine!
Are you hungry now just by reading such a long article which I just shared? Do make a booking if you’re planning to go down even on a weekday evening as today we see a full house and for weekends, the restaurant serves an average of about 360 diners! Why wait?! Enjoy and pamper yourself with this gastronomical journey the Italian way at Prego, chef Antonio’s creations! Mangiare a sazietà!
Prego, Level 1, Fairmont Singapore
Swissotel The Stamford, Raffles City
Hours of Operation
Breakfast: Daily - 6:00am to 11:00am
Deli: Daily - 6:00am to 10:30pm
Lunch: Monday to Saturday - 11:30am to 2:30pm
Dinner: Daily - 5:00pm* to 10:30pm
Pizzeria: Mon to Sat - 11:30am to 2:30pm,
6:30pm to 10:30pm
Lunch Semi-Buffet: Sunday - 12:30pm to 3:00pm
*Early dinner menu available from 5.00pm to 6.30pm
Dress Code Smart Casual
The moment I got back to Singapore, I’ve been busy throughout the night editing the pictures of the trip for my colleagues, uploading them and tagging every single one of them, follow up with some paper works and attending to my clients’ inquiries. It’s good to feel busy and loving every single min of them.
Well, let’s come back to this place, Pangkil Island. Who doesn’t want a romantic trip out on a private island, with clear waters, superb services from the staffs, and also taking pictures?! Well, you should try Pangkil Island! Pulau Pangkil Kecil is an exclusive tropical island resort located close to the equator. Pangkil Island is a private island and is only rented out as a whole. It is not possible to rent the individual houses (which is call 'Driftwood Palaces') Pangkil is the perfect ‘bucket and spade’ weekend for families with children and even couples who are looking for total privacy. It is also well-suited to corporate team-building events and retreats. The island is ideal for couples looking for a romantic hideaway as well as being the place to celebrate a birthday, a wedding or anything else!
This place offers 9 elegant, accommodations, all of which have unobstructed sea views. None are more than five paces from the beach. Even the tree house has a four-poster bed, fans and electric lights. Pangkil can accommodate between ten and thirty people in comfort, catered for by over twenty staffs! Tell me now isn’t it time to email or call them for a booking?!
Wait there’s more! You can find hammocks around the island for you to chill on a lazy afternoon, music systems at both ends of the island. Enjoy your ballads or clubs songs to suit your mood at different times of the day. They have a swimming pontoon in the sea in front of the Main House. The fresh-water pool is so awesome that it has a page of its own. They even have a pool table under the big house. It is free of charge! But please look after them well during and after play. You can even enjoy hours of massage (which is chargeable) with the resort feel in a hut. How about movie? They have a projector + screen on island. It can be used for meeting or cinema paradiso for adults or kids. While you relax on the nice smooth sandy beach having a movie night would be great!
If you like outdoor activities, they provide volleyball, Boules, Sailing – they have four Lasers (dinghies), Kayaking –6 sea kayaks and a few for beginners. You can go snorkeling (about 10 sets of equipment) and even jogging (the jungle tracks are perfect for this)! Still unimpressed or you are waiting for more?! When the day ends, you lie down on the beach looking up. You will have a perfect view of the sky, enjoying the stars chatting or even having wines and music.
I love it and the 2nd time here is even more fun! Endless ways to spend your days with your friends and family here at Pangkil Island and I can guarantee you that it will leave you with loads of memories!
Cant wait and want to start planning for your trip to Pangkil Island? Gather some friends and start planning! Click here for guide to booking your own private retreat now and feel free to share with me your experience there at Pangkil! Looking forward to hear from you!
Prego is one of Singapore’s favourite Italian restaurants that offer diners an authentic Italian family style dining experience. The Italian theme of Prego is seen throughout the whole restaurant - from service style and communal dining, décor, to wood dining tables and carts for wine service by the glass, which gives an overall feel of a true Italian restaurant.
Antonio Facchinetti (Chef de Cuisine) Originally from Ponte di Legno (Brescia) in the Lombardy region in Italy, his world class culinary skills have been built up having spent more than 25 years in kitchens in Italy, USA, Germany, Australia and Thailand and now Singapore.
This evening KenaSnap is honoured to be hosted by such a great chef, in the wonderful ambience of Prego, the Italian way. Upon arriving, we were ushered into the restaurant by Errol Mantaring, Assistant Manager of Prego who shared with us on what they have at the restaurant and the lovely and knowledgeable waitress, Krim, who was there to serve us for the evening.
As we sat down and ordered our drinks, Krim served us a basket of herbed focaccia and soft bread, accompanied with cream cheese and Paté d'Olive (Black Olive Paste). Soft, warm baked on the day and each loaf is cut on the spot to make sure serving is fresh.
Antipasti (cold starters), an assortment of cured meats, pickled vegetables and melon well plated on a wooden block this stimulates our appetite and we’re already looking forward to the next course.
Insalata Caprese, a selection of fresh rocket leaves, buffalo mozzarella, robust, full flavoured taste of the cheese with a soft and creamy texture, accompanied with sun-dried tomatoes, drizzled in white balsamic vinaigrette. It’s a delight with the distinctive bouquet of the vinaigrette!
Fegato Grasso (seared foie gras) with crisp but yet delicate capesante (pan seared scallops) in white truffle oil, crispy pork landons, and cauliflower Puree which gives the whole dish an additional texture. If you like such a delicacy, this is a must have! The searing of the foie gras gives the outer layer a light crisp and the rich, creamy liver is heavenly!
Next, we get to try out some of Prego’s popular pasta dishes and chef’s recommendations. And before Krim serves us the pastas, my friends are ordering their favourite red wines well recommended.
Tonnarelli al Nero - Squid ink tonnarelli cooked with garlic and chili, with super fresh tiger prawn, calamari, clams and scallop. The pasta with squid ink has a sea like flavour, slightly salty and mixes well with the spiciness from the chilli unlike some which has fishy taste to it.
Strozzapreti pasta cooked with sautéed mushroom, tip in Filetto di Pomodoro (spiced tomato sauce) simmered with crumble pork sausage. Thick pasta absorbs the sauce well and I love how the texture of the mushrooms and sausage creates but I still prefer Tonnarelli al Nero :P
Casoncelli al Capriolo - Braised venison ravioli mixed with crumbled corn bread and well drizzled with butter sage sauce. The meat is well braised and very tender, not very gamey but sweet after braised.
How do you like the selections we had tried so far? Are you ready for the mains to be served? Well let us take a breather, Enjoy these starters and pastas for now and I will be posting the mains real soon! Cheers!
When it comes to Fugu 河豚 or 鰒; フグ dishes, one would hesitate and consider if they would want to take up this challenge and try out this exotic delicacy. The fugu fish, or also known as puffer fish, besides its extraordinary appearance (it puffs itself up to make itself look a lot bigger to predators), is that its skin and organs are highly poisonous. It must be carefully prepared to remove toxic parts and to avoid contaminating the meat. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. The restaurant preparation of fugu is strictly controlled by law in Japan, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.
Conveniently nestled along Mohamed sultan road, FUKU Fine Fugu Kaiseki Restaurant とらふぐ専門店 brings you just that! 2 chefs from Osaka namely Koji Tsukamoto 塚本 浩二 (Executive Chef) and Toshikazu Miyanagi 宮凪 寿和 (Souse-Chef), with Mr. Koji at the helm, strict quality is been adhered with 20 years of experience under his belt, they are the first restaurant in Asia to bring fugu delicacy out of Japan. Fugu meat is imported twice weekly from Shimonoseki 下関市 Japan’s (fugu capital) and with its internal organs removed under strict Japanese regulations. Here in Singapore, where imported foods are strictly controlled and checked. You can “Double confirm plus chop” that the puffer fish is 100% poison free guaranteed and it’s confirmed suitable for the diners who are Kiasi. KenaSnap is lucky that we get to enjoy this delicacy fresh on the day of its arrival!
The restaurant décor and ambiance gets you settled in almost immediately upon entering. Each table is subtlety separated by bamboo blinds that gives every customer the sense of privacy. Fugu Course Ebisu comes with a good variety of the dishes for us to try; appetizers, sashimi, hotpot, porridge and of course ends with a seasonal dessert!
First appetizer was served right after we had our first sip of our drinks. Cold tofu with minced beef, well-grounded beef stir fried and simmered in special sauce. The sweetness of the beef and sauce kick starts to our course by awakening our taste palates.
Next appetizer, lightly boiled fugu skin dipped in Ponzu ポン酢 Shoyu, citrus-based sauce, and sprinkled with cut spring onions and Mentaiko 明太子, spicy cod roe. Unlike majority of boiled fish skins that I had before, the texture of the fugu skin is chewier and firmer. The ponzu and mentaiko mixture is a good combi for this light tasting meat, bringing hints of sweetness and spice.
Third up for our appetizer, this brings me to 3rd gear. Fugu karaage (deep fried fugu meat), is out of the world. Nicely fried to golden brown, each of this karaage is done to perfection and KenaSnap recommends you to eat it while it’s hot! The texture of the fried fugu meat is between the chicken and frog’s leg and do add a dash of lemon juice and sprinkle a bit of sea salt on it.
Tessa (Thin sliced puffer fish) decorated into a shape of a flower and it’s almost too nice to eat. This is where your nimble skills of using the chopsticks are being put to the test. Each slice of paper thin fugu sashimi wraps around a few gelatine fugu skin and spring onion. You can then dip it into the ponzu and mentaiko sauce or our usual shoyu (soy sauce) and wasabi sauce. Both sauces give you a different after taste to the meat and must try!
Hotpot is next, clear water boiled in kelp and then pieces of fugu fish with bones, cabbages and mushroom were the first to go into the boiling water. Each and every step is like the art of tea making. Every item which goes in has to be calculated and timed to precision. The fugu meat is cooked nicely, soft and tender, together with vegetables and potato noodle. The clear soup after boiling all the ingredients is then used to cook our last dish of the evening. Thank you for the friend staff helping us. If not we wouldn’t have known which goes in first.
IEatTravel is honoured that FUKU Executive Chef, Mr Koji Tsukamoto, came over personally to prepare the last dish for us. Rice, egg is poured into the simmering broth it is then seasoned with some sea salt and powdered kombu 昆布 (salted kelp). It is then served to us in a bowl, sprinkled with some spring onions and we added in some shio Kombu for taste and dashes of ponzu sauce. The Japanese fugu version of our local Teowchew porridge where you add in soy sauce and maybe some preserved cabbages.
Our meal does not end without having one of their famous seasonal desserts, Yuzu sorbet. Yummy delightful sorbet which is what sweetens an end to our fugu experience. You can feel bits and pieces of the yuzu skin but yet you can’t even taste any bits of bitterness. What a beautiful taste to end it all. おいしい~
So are you still hesitating to give it a try? Be assured that you’ll be pampered with great service by the staffs at FUKU Fine Fugu Kaiseki Restaurant especially Assistant Manager Rudy. Enjoy and experience the century old Japanese delicacy through fine dining the Japanese way. Thank you for a wonderful host and we will be back for more! おつかれさまでした!
14 Mohamed Sultan Road #01-01 Singapore 238963
Monday - Saturday
Dinner time Only
6:00 PM - 11:00 PM
I am sure you all are familiar with this popular fast soup chain in Singapore and what is your favourite dish? Boston Clam Chowder or Tokyo Chicken Stew for those who are conscious with their calories intake.
Do you know that they are consistently having a few variety of dishes for you to try for a limited period of time? And I am here to introduce you 3 new soups and inspired by travelling, Souper chef, Anna, comes out with her version of this popular soups from Australia.
The B.F.F Stew, can't get over the wonderful vegetable, beetroot, Anna decided to whip up this soup. Roasted beetroot with red apples and fresh herbs. Paired with fennel and feta cheese, lentils, celeriac and button mushrooms. The intense colour brings out the full flavour of the ingredients and beetroot lovers, go for it!
Home Style Cock-a-Doodle, I hesitated to order this dish at the counter. Have your tried Tokyo chicken stew? This version is similar except that the ingredients in this soup is different. Both are the healthier choice and Cock-a-Doodle consist of chicken thigh, flat noodles, potatoes, carrots, celery, thyme, sage, parsley, garlic and onions. Top with basil pesto and it's good to go!
My favourite amongst the three and I am a big fan of fish! Aussie barramundi chowder with dill. Yummy goodness and rich flavours of the barramundi paired with sweet potato, corn, spinach, quinoa and dill. And spice it up with home made dukkah for a distinct taste.
There you have it, wonderful creation and you should try them out, add in a meal with drinks and sides! Do share with me your experience with these soups and any other recommendations! :)