This post is part of the Gastromania Feast @ Far East Square organised by Omy.Sg that quite a few bloggers and I indulged in a food marathon on 9 July 2011.
You can read more about Gastromania Feast @ Far East Square at http://blog.omy.sg/let-the-feast-begin Visit the site too if you want to win youself a $50 voucher.
Gastromania Feast @ Far East Square Stop 4:
Stop number 4 was at Shin Kushiya and I met 2 familiar faces there!
The marketing folks from Shin Kushiya was there. I have done a review of Shin Kushiya before here.
The ever refreshing Yuzu Cooler was served as all of us sat at different tables.
The aromatic zest was so fragrant. Give it a good stir to dissolve the yuzu marmalde like texture into the drink.
We got to see the chef prepare the kushiyaki at this branch.
Did I hear you ask what’s the difference between yakitori and kushiyaki? Yakitori is skewered chicken meat. Kushiyaki is the formal term that is used for all kinds of skewered and grill meats and non meats.
The kushiyakis were grilled over white Bincho charcoals from Japan. The charcoals can heat up till 1200 Celsius! They won’t burn the food, but it quickly seals up the food, so the grills here are delicious!
The Kushiyaki we sampled here: Tomato Maki, Ebi Shiso Maki, Buta Bara Yaki Miso, Black Pepper Yakitori (from left to right).
Tomato Maki – Cherry tomatoes wrapped with thinly-sliced pork. Bursting with flavour!
Ebi Shiso Maki – Whole sea prawn wrapped with thinly-sliced pork and shiso leaf. Great combination! The prawn shells removed, but replaced with the pork and shiso leaf ‘shell’.
Buta Bara Yaki Miso – Three-layer pork belly with miso-ginger marinade. The marinade is delicious and it goes well with the moist pork belly.
Black Pepper Yakitori – Black pepper soy-glazed chicken. It’s a bit salty for me! ;-p
For those who love saltier food, try the kushiyaki with plum or curry salt.
Probably for those who are having their kushiyaki with beer or sake. 😉
Kuro Goma Heaven
I like this! Black sesame ice cream with black sesame paste that the chefs grind and make daily!
33 Pekin Street
#01-01 Far East Square
Tel: 6438 8991