My first walk-in dining experience for Japanese food was probably about 15 years ago. I was in national service then and there is “food court” located a stone’s throw away from my army camp. During the days when I had to stay up late in camp, my colleagues and I would drop by the food court for dinner. There was a small Japanese food deli within the food court and it was there, that I had my first donburi. Katsudon, oyakodon and gyudon are the usual culprits, and occasionally unadon when I was in the mood for something better. It was a time when sushi on conveyor belts had just landed in Singapore and the concept of Japanese food then was very new to most of us. The slurry-like half-cooked egg that robed the donburis, the melange of both sweet and savory flavours in teriyaki sauce were all very alien to me. And then I encountered agedashi tofu. Tofu we eat a lot since young but to have it deep fried and then drenched with a broth, the textures were pretty interesting to start with!
Haven’t had Teochew-styled steamed fish in quite a while. This used to be such a common and popular fare on our dining table, but since my mum passed on and my sister moved out after she got married, this dish stopped appearing for quite a while. Just two weeks back I saw my friend Hock Chai from Zi Zai Restaurant in Penang featuring this dish on his facebook and sent me craving to have a taste of it again.
ルージュ Rouge is a piece which I made for EAT AND MAKE TAU HUAY DAY that took place more than 1 month back, which I’d initiated in response to the Diner en Blanc Singapore saga. Forgiven but not forgotten. The intention then was to “atasified”, i.e. make more haute, a simple dessert like the asian soya bean pudding. The word on the street then was, ” if panna cotta could make it onto the tableaux blanc, why not tau huay?” So naturally, the first image I have in my head is naturally a rather “cliche” version of tau huay disguised as panna cotta, supported by various “coulified” and macerated berries spiked with liqueur. Surely this would be worthy of Diner en Blanc!
We were absolutely famished after a whole morning at Osaka Castle and the Plum Blossom Garden. We headed for Umeda via the Osakajo Koen Subway Station on the Chuo line.