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| Shokudo Japanese Brazaar at RafflesCity basement 1 | |
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| Tweet Topic Started: Jul 8 2008, 11:29 PM (662 Views) | |
| s2s1 | Jul 8 2008, 11:29 PM Post #1 |
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I went the Shokudo Japanese Brazaar at RafflesCity basement 1. The style is same as the Mache, use your card to eat first and pay before leave the restaurant. The food stalls there ares Japanese + Western. I like the design and atmosphere. I suggest if next time we have big group outing at Cityhall, can go there for meal and long hour chat. My girlfriend ordered a tuna sashimi, we were very happy when see the tuna were in big slices. But then we found the tuna were very tough to chew. Was it because too big slice or there were fat crossing the tuna? I don't remember I see those fat at other Japanese restaurant. Maybe Ming can explain to me? (sorry for my bad drawing in PS)
Edited by s2s1, Jul 8 2008, 11:33 PM.
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Alpha 700 | Minolta 70-210mm F4 | Sony 50mm F1.4 | Tamron 10-24mm F3.5-4.5 / 17-50mm F2.8 / 90mm F2.8 Macro Dreaming: A900 | 24-70mm F2.8 | 85mm F1.4 | |
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| Ming | Jul 8 2008, 11:56 PM Post #2 |
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Hi S2S1 , for me , i will never enter any other Japanese Restaurant thats doing Family or Buffet Style la ... For Fine Dining , i still will have to be choosy ... Only 'Real' Fine Dining . Nowadays , Fine Dining means Restaurant are Nice , Cool Environment , Everything Expensive ... No no no . not like this . I have to know who is in the Kitchen & Counter before i go in . Well , for you all , everyone out here who wanted to give Japanese Food a try . By all means , go ahead & try , enjoy everything you ordered . Eat it , don't like it & go to another Shop next time . I am one very fussy customer when i go into one . For the $ i pay , i expect good quality . Tuna . There are many many parts of the Tuna that be eaten Raw . The one you eaten & showed probably is the worst part after the belly , near the bones , where the meat is no longer soft with thick Veins (Not white fat) . If those are Fats , you will need to pay at least $20 for a big piece like that ... Buffet or Mache Style , they are all using Frozen Tuna , definitely not the Best Quality . Those selling at Jason Supermarket can display better & fresher ones . Choose the Red , slightly Pink with very very little or thin white Veins . Cutting of the Tuna makes a lot of different on the Chew-Factor also . The more they slant the knife down , the broader the Veins inside that piece of meat . How to choose ? But also quite hard to see la ... Now they all packed inside then they sell . Look carefully at one piece . The Veins should be in line front & back , so means the Vein inside is not broad , this , you can chew on more meat than the veins . If front & back to not in line ... Well , broad Veins inside due to bad cutting . Is it enough for the Tuna ? |
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| s2s1 | Jul 9 2008, 12:11 AM Post #3 |
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Understood! I know you are the best one to give me best answer!
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Alpha 700 | Minolta 70-210mm F4 | Sony 50mm F1.4 | Tamron 10-24mm F3.5-4.5 / 17-50mm F2.8 / 90mm F2.8 Macro Dreaming: A900 | 24-70mm F2.8 | 85mm F1.4 | |
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| Ming | Jul 9 2008, 12:21 AM Post #4 |
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Answers are quite easy to give la . But really , you want good Tuna , have to go for the best ones . Expensive , but after once , you will never go back to those common ones . Take the Salmon for another example . Everyone knows what is Salmon , its orange color & oily . But have you all tried the Trout ? Some will go on eating the same stuffs everywhere & stick to them . Until they had tried the good real meats from Heaven ... Just like using Alpha lor . Those who used Alpha will find it hard to go back to PNS ... |
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| s2s1 | Jul 9 2008, 01:17 AM Post #5 |
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Alpha 700 | Minolta 70-210mm F4 | Sony 50mm F1.4 | Tamron 10-24mm F3.5-4.5 / 17-50mm F2.8 / 90mm F2.8 Macro Dreaming: A900 | 24-70mm F2.8 | 85mm F1.4 | |
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| myphotoshop | Jul 11 2008, 09:21 AM Post #6 |
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i like to eat Kushin Bo... esp.. the dory fish.. Ming, is their food raw materials fresh ? Edited by myphotoshop, Jul 11 2008, 09:23 AM.
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| "PHOTOSHOP" helping the ugly since 1988 | |
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| Light | Jul 11 2008, 09:38 AM Post #7 |
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wah Ming.. i think i need u for japanese resturants recommendation next time |
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my photography blog My Flickr DNA | |
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| yk200 | Jul 11 2008, 10:30 AM Post #8 |
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he will recomend u to the restuarant that he start working soon haha!!! |
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| Ming | Jul 12 2008, 10:53 AM Post #9 |
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90609866
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All Dory Fish in Singapore are Frozen , very very rare to see any Shops using fresh ones . Dory are common in Singapore , why are we eating Dory in Restaurants ? Everywhere , the Food Courts & Hawker Centres , those Fish & Chips lor . If you get to know which stall is using Dory , you will like it . Dory can taste better than those regular cheap King Fish or Catfish where the stinky smell of the 'Sand' . I don't really will do recommendations ... Different taste for everyone . And my taste are more different ... Anyway , here is a piece of Tuna , not processed yet , 'TORO' the belly part , not so fatty because its nearer to the main bone . We don't use it for Sashimi anymore . This will be minced & make the Hand Roll for $20 each .
Edited by Ming, Jul 12 2008, 11:03 AM.
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Ask ... Absorb ... Equip ... Execute N E X with M I N G HERE ! A P - Ming HERE ! Macro-Ming HERE ! Pano-Ming HERE ! Food ! Food ! Foods ! HERE | |
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| s2s1 | Jul 12 2008, 11:59 AM Post #10 |
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You started work, Ming? Good picture speak everything!
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Alpha 700 | Minolta 70-210mm F4 | Sony 50mm F1.4 | Tamron 10-24mm F3.5-4.5 / 17-50mm F2.8 / 90mm F2.8 Macro Dreaming: A900 | 24-70mm F2.8 | 85mm F1.4 | |
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tuna.jpg (40.35 KB)



esp.. the dory fish..
8:42 AM Jul 11