Greenwood Fish Market
Omakase in Sentosa
Sentosa looks like an terrible lengthy approach to go for a meal, however the vibe at Greenwood Fish Market’s sprawling multi-concept house at Quayside Isle is so seductive. There’s a breeze blowing by way of the doorways, all thrown open so you may recognize the waterfront location. And there may be sufficient cool air blowing inside so that you by no means get scorching and bothered. It’s informal, it’s inviting, it’s the proper place for a psychological trip.
Park your self on the 12-seat omakase counter. The meals are priced to entice, and value lower than many locations on the mainland. Lunch is $98 for an eight-course meal and $138 for a 10-course one. At dinner, there’s a selection of 10 programs for $188 and 12 programs for $238.
Behind the counter is chef Steven Hong, 51, who has labored at Ashino in Chijmes, Akane on the Japanese Affiliation and Tamaya Eating in Cuppage Highway, amongst different eating places. The expertise exhibits.
Seasonality is all the pieces and when I’ve my $238 omakase meal, I get a plate of tempura with mountain greens or sansai. Kogomi, a fiddlehead fern that’s in season just for a short while in spring; taranome, younger bud of the angelica tree; and fukinoto or Japanese butterbur. The botan ebi and satsuma imo on the plate are good to have, however the sansai wins me over.
So does tender takenoko, tender, candy younger bamboo shoots served unadorned.
Greenwood’s impeccable sourcing means the akagai with the egg yolk miso sauce is crunchy and candy, and there may be jabara otoro on the sashimi platter – the fattest a part of the fattest a part of the tuna. There’s additionally kinmedai with asparagus, kanpachi with miso and the three nigiri sushi – chutoro, kinmedai with shio kombu and scallop with bafun uni on high.
Simply in case you want various textures, earlier than the sushi course, there’s a good little interlude – salmon namasu, cartilage from the fish frivolously pickled in vinegar.
The principle course is available in a hollowed-out chunk of daikon, and it’s stewed wagyu brisket. So sudden and so scrumptious – I simply need the radish to be tender sufficient to eat. Perhaps some rice too, as a result of that sauce is scrumptious.
Tuna consomme is an expensive approach to finish the meal, and all I anticipate is a few fruit. As a substitute, there’s a platter of sweets – umeshu jelly, sesame mochi, datemaki or candy rolled omelette, yuzu mochi, blood orange supremes and persimmon.
Pricey reader, I waddle out of Sentosa, resentful for having to get again to the true world.
The place: 31 Ocean Approach. 01-04 Quayside Isle, 31 Ocean Approach
Open: Midday to 10.30pm each day
Good morning, Taiwan