Showing posts with label Pufferfish. Show all posts
Showing posts with label Pufferfish. Show all posts

Saturday, May 20, 2017

Guenpin @ Maxwell Chambers - Japan's Largest Fugu Restaurant Chain Opens in Singapore

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The first time I tried fugu or also known as pufferfish was back in 2015 when Fuku Fine Kaiseki Restaurant first opened in Singapore. The restaurant since has closed its door and you can't find this exotic fish until the recent opening of Guenpin at Maxwell Chambers, Japan's largest Fugu restaurant chain.This is their first oversea venture offering a delightful range of torafugu (tiger puffer fish) and snow crab cuisines.

We tried the Zeitaku Set Course Menu ($168/pax, min 2 pax) which comprises of 9 dishes. The set allows us to try both their specialty - Torafugu and Snow Crab. I have also indicated its ala carte pricing for those that do not want to go for their set course meal.

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Parboiled Puffer Fish Skin Sashimi 3/5

Dinner at the new restaurant started with the Parboiled Puffer Fish Skin Sashimi ($14) with ponzu sauce. The fish skin has an interesting crunchy texture which is rather bland. You will need to dig into the ponzu for an elevated taste.

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I still think the best way to appreciate the torafugu is to go for the sashimi. There is two ways you can enjoy the torafugu sashimi, either thin sliced or thick sliced.

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Thin Sliced Puffer Fish Sashimi 4.2/5

I personally preferred the Thin Sliced Puffer Fish Sashimi ($28) which is paired with special ponzu soy sauce from Japan. The delicate cut allows me to taste the clean and sweetness of the torafugu on top of its chewy texture.

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Thick Sliced Puffer Fish Sashimi 4/5

On the other hand, the Thick Sliced Puffer Fish Sashimi ($32) allows you to enjoy the texture of the torafugu more. This is possible because of the special aging process used by Guepin. If not the meat will be too hard and chewy. It is then topped with radish, ponzu soy sauce and spring onion to be eaten together. I felt the flavours were a bit complex for the appreciation of the puffer fish sashimi.

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Deep Fried Snow Crab 4.5/5

The other highlight for me at Guenpin is their Deep Fried Snow Crab ($28). The crab karaage is marinated in a very delicious sauce that lifted the sweetness of the snow crab. I was told that they even got an award for the sauce.

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Snow Crab Sashimi 3.8/5

This is probably my first time having Snow Crab Sashimi ($32). I thought it did not quite showcase the sweetness and texture of the crustacean. I still prefer it to be cooked.

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Grill Snow Crab 4.5/5

It was a torturing 5 minutes wait for the Grill Snow Crab ($48) to be cooked. As it gets cooked, the aroma of the fire heating up the crustacean filled the air, making me salivate as it gets cooked. The sweetness of the snow crab seems more prominent when it is grilled.

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Puffer Fish Hotpot 4/5

The other way to enjoy the torafugu is to have it with hotpot. The Puffer Fish Hotpot ($55/pax) comes with a platter of vegetables, mushroom, tofu and torafugu. Unlike the puffer fish sashimi, the meat used for the hotput comes with the bone. All the ingredients are cooked in a light bonito and seaweed broth, which the server will help you.

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Porridge 4.2/5

After finishing the hotpot ingredients, rice is added into the leftover broth to cook the porridge. Sea salt and egg is added for flavours. This is a comforting ending using the essence of the hotpot to cook the porridge. You can also add some ponzu sauce if you prefer it to be  more salty.

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Wrapping up the 9 courses Zeitaku Set is ice cream for dessert. diners have a choice of vanilla, yuzu, green tea or black sesame.

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Ice Cream 3/5

You may ask whether it is safe to eat puffer fish, isn't it poisonous? Well, Torafugu, or also known as tiger puffer fish is one of the 22 kinds of puffer fish that are permitted for consumption by law in Japan. It is also recognised as one of the highest grade of fugu. Furthermore with AVA as the gatekeeper, I am sure it is safe or it will not be allowed to set foot into Singapore.

Note: This is an invited tasting.


Guenpin
Maxwell Chambers
32 Maxwell Road
#01-06
Singapore 069115
Nearest MRT: Tanjong Pagar

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 12midnight
Sat-Sun, Eve of PH & PH: 5pm - 12midnight

Direction: 
1) Alight at Tanjong Pagar MRT station: Take Exit B. Turn left and walk to Maxwell Road. Walk down Maxwell Road. Walk to destination. Journey time 3 minutes. [Map]

Wednesday, May 20, 2015

FUKU Fine Kaiseki Restaurant @ Mohamed Sultan Road

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Fuku Fine Kaiseki Restaurant is the first ever restaurant specializes in fugu or better known as pufferfish to be opened in Asia, outside Japan. Located at Mohamed Sultan Road, the restaurant imported the highest grade fugu, known as Torafugu or Tiger Pufferfish among the 20 edible species. These prized catch are flown in twice a week from Shimonoseki.

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Appetizer 3/5 and Gelatine Meat 3.5/5

The dinner started with the Appertizer and Gelatine Meat. The fugu skin tossed in a delectable sauce comes with a nice crunchy bite to whet up the appetite. I also enjoyed sucking the gelatine meat of the fugu head and cheek but it is quite boney, hence not suitable for kid.

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Fugu Sashimi 4.2/5 and Lightly Boiled Fugu Skin 4/5

The highlight of the dinner has to be the Fugu Sashimi and Lightly Boiled Fugu Skin. Fugu is known for its low fat and high protein content. Hence there is no harm having more of it. The thinly sliced pufferfish sashimi has a clean taste to it with a slight rubbery texture. This is best enjoyed with the ponzu sauce. For the lightly boiled fugu skin, I was took to wrap it around some leeks to enjoy it. This comes with a more crunchy texture.

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Fugu Sushi 4/5

From the fugu sashimi and boiled fugu skin, we moved on to the Fugu Sushi. Besides the skillful knife skill of the chef, the different cuts of the fugu showcases how different texture brings out the different flavour of the fugu. The fugu sushi is actually quite similar to having the squid sushi exclude the slimy texture.

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Deep Fried Fugu

The seasoning and flavour of the Deep Fried Fugu is heavier and more robust. The whole execution feels like eating deep fried chicken karaage instead.

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Fugu Milt (Shirako) 3.5/5

This Fugu Milt may be a bit exotic for some but I am all game to it. It is grilled and served with a lemon slice and salt. It has non of those gamey and comes with a creamy texture. However the execution was a bit on the salty side.

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Fugu Hotpot (Konbu) 4/5

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Fugu Hotpot (Soya Bean) 4.2/5

At Fuku, diners can also enjoy the exquisite Japanese delicacy over the Fugu Hotpot, at $70 per pot (for 1-2 pax). Currently it offers three different types of soup base. , traditional Konbu Soya Bean and Miso. I tried both the traditional tecchiri and soya bean soup base. I think the local will prefer the soya bean broth which is richer in flavour and has a nice thick creamy consistency.

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Fugu Porridge 4.2/5

Pour some rice and an egg into the leftover broth and we have another dish, Fugu Porridge. The porridge carries the essence of the broth. This comforting bowl of fugu porridge is best eaten with some salted seaweed.

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To try the different parts of the fugu, cooked in different ways, the Fugu Course Daikokuten ($250) which is good for up to 4 pax, allows one to do so. The courses include appetizer and gelatine meat, lightly boiled fugu skin, thiny sliced fugu sashimi, deep fried fugu, seasonal Japanese cooked dish, grilled or steamed milt, fugu hotpot with vegetables, fugu japanese style porridge and seasonal dessert.

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A new offering at Fuku is the Shabu Shabu Hotpot ($70) with A5 beef imported from Miyazaki, Japan. The beautiful marbled beef literally melted in the mouth.

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Many may be wary about eating fugu as it is known to be toxic. However be assured as the chefs have over 20 years of experience working with the toxic fish. In additional, the regulation set by Singapore's Agri-food and Veterinary Authority ensures the gourmet experience is 100% safe. All the internal organs have to be properly and thoroughly removed in Japan first before allowing to be imported into Singapore.


[CLOSED]
FUKU Fine Kaiseki Restaurant
14 Mohamed Sultan Road
#01-01
Singapore 238963
Tel: +65 62358216
Facebook: https://www.facebook.com/FUKUsingapore
Website: http://www.fugu-fuku.com/
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Journey time about 6 minutes. [Map]