16 May 2013
Sushi Tei Spring is Springing Promotion
Sushi Tei @ Ngee Ann City
Venue: 391 Orchard Road, #05-30/31 Podium Block Ngee Ann City, Singapore 238873
Contact: +65 6737 8878
Opening Hours: Daily 11.30am - 10.30pm
- The Shop
Sushi Tei chain of restaurants has been serving up authentic Japanese cuisine to food aficionados in Singapore since 1994. In addition to an unwavering dedication towards the freshness and quality of food served to customers, Sushi Tei is committed towards service and presentation. While each and every Sushi Tei restaurant is uniquely designed with its own concept, customers can look forward to a visual feast regardless of which outlet they visit, from the dazzling array of scrumptious items served on the popular kaiten conveyor belt to the open-concept kitchen where chefs display their culinary flair. Since the opening of its first outlet in Holland Village, Sushi Tei has grown steadily to become an impressive restaurant chain with 15 outlets in Singapore.
The well-known and leading chain of Japanese restaurants has kicked off its Spring celebration with the best of the best - Kagoshima Pork. Freshly imported from Kagoshima Prefecture by Sushi Tei, this particular type of Pork is sought after for its sweet flavour and rich fragrance, combined with its delicate texture and juiciness. Chefs at Sushi Tei have whipped up a comprehensive Spring menu showcasing Kagoshima Pork signature dishes, as well as other specialties for the season. The Spring menu is available from now till 15 June 2013.
- The Food
Sayori Sashimi @ $12 (s size) / $15 (m size)
The Spring delicacy is a sleek silver fish with a distinctive long and protruding lower jaw and it hence also known as Japanese halfbeak or needlefish. It has a sweet finish with a fine fishy flavour that not everyone will appreciate. Melded well with ginger and a light shoyu dip is enough to accentuate its sweetness and reduce the fishy smell.
Sashimi Moriawase "AYAME" (3 kinds) @ $22
Japanese delicacy consisting of Aji, Salmon and Hamachi sashimi.
Upon finishing the dish above, the Aji bone, head and tail are deep fried.
Amaebi Karaage @ $6
A cluster of bite sized shrimp deep-fried to a crisp with a nice delicate briny ocean flavour.
Kani Gyoza @ $6
Tender skin with every bite filled with succulent crab meat, seasoning was light yet flavourful. Served with vinegar and chilli oil dip.
Pinta Tofu @ $4.80
Chilled organic tofu topped with century egg and fish roe, with creamy special century egg sauce. The century egg sauce do not have the distinct skunky after taste, in fact it was sweet and tasty. So simple yet so delicious.
Sunrise Meatball @ $8.50
Minced pork wrapped around a salty egg yolk, deep fried to crisps, and cut to beautiful quarters. Served with honey sauce.
Kagoshima Miso Yaki Pork @ $11.50
Skilfully carved pork lion slices are impeccably grilled after being marinating in miso sauce. Each piece features tender and flavoursome lean meat coupled with just the right amount of fat for a buttery finish. The sweet miso complements the flavour of the meat perfectly.
Kagoshima Tonkatsu @ $12
The breaded and deep fried pork cutlets was a little oily, but succulent. I will prefer the former kagoshima.
Kagoshima Pork Hamburger @ $8
Each pork patty is a dense 130g of finely ground Kagoshima pork loin, mixed with finely chopped onions, carrots and a balanced sprinkling of salt & pepper. The hamburger steak was prized for juiciness, rich flavour and tenderness. Accompany with a traditional Okonomiyaki sauce with a hint of sake for extra oomph. The sweet and salty sauce may be a tad heavy on its own, but it sure go well with a bowl of rice!
Kagoshima Pork Nabe @ $15 (choice of soup base: shoyu, miso, spicy or sukiyaki soup)
Each Japanese pork hot pot is choc-a-bloc with mixed vegetables such as radish, carrots, leek, enoki mushrooms, onions as well as beancurd and glass noodles.
Each serving comes with several delicate slices of Kagoshima pork belly. Simply dip these into the boiling soup for a few minutes before it is ready to be devoured.
Tako & Shirasu Yakiudon @ $13.50
Sushi Tei’s fried octopus & baby sardine udon features a generous helping of sliced cabbage, capsicum, bean sprouts, onions, baby sardines, chunky chewy octopus – all stir-fried with a splash of Yakisoba sauce for added sweetness. Not as flavourful as I was expecting, but it does have a good mix of texture. Customers have a choice of Ramen noodles if they desire.
Salt & Red Bean Ice Cream @ $3.40
The milky vanilla ice cream was loaded with large valvety red beans, along with slight hint of saltiness. This is somehow new to me, very unique indeed.
Chocolate Parfait @ $6.50
Rich creamy dark chocolate ice cream sits on a layer of coco crunch sandwich between a dollop of whipped cream, drizzle with strawberry sauce is a die for any chocolate lover.
Beside the Spring Menu, we also tried some of the all time favourite from the regular menu
A decent selection of sushi - Salmon Roe, Raw Scallop, Sea Urchin and Minced Tuna on Cucumber Mak.
Love the pink-hued steak, so juicy and tender. The not-too-salty teriyaki sauce permeate the meat very well.
Matcha Nama Chocolate Ice Cream (front)
Nama Chocolate Ice Cream (back)
Matcha Nama was dense and fragrant. The not-too-sweet creamy and smooth matcha was insanely good. Same goes to the Nama Chocolate ice cream.
Bite sized strawberry coated vanilla ice cream is light in flavour. A good choice after a heavy meal.
- My Opinion
If the delicious range of Kagoshima Pork creations is not enough, the Pinta Tofu is a MUST TRY for century egg lover!
Sayori Sashimi is only available during the Spring, if you miss the promotion, you will have to wait for another year to try them.