Going for Causeway

On paper, Malaysia is probably one of the weaker teams (if not the weakest one) since we have lost the service of Nigel Richards (playing for the inaugural New Zealand team) and Ganesh (retirement, whatever).

At the very least, we will have breakout Ong Suanne anchoring the team with Aaron Chong backing her up.

Me? I will just settle for being the whipping boy on the Malaysian team, assuming Tan Jin Chor doesn't beat me to that title. Whipping geezer...that has a nice ring to it.

PS: I guess I will have to mention Vannitha Balasingam somewhere, so here.

Back to the regular Kaiseki programming

One of my more quieter evenings at Iketeru, so what is on the menu?
Not many photos this time, I blame my limited handphone battery.
And this was August's Kaiseki menu

Starters: Egg Custard Tofu & Boiled Spinach
I think I have finally met my matched in the chopstick discipline. I seriously cannot slice or lift pieces of this tofu because it so runny that it glides of my chopstick. I just gave up and down it like a tequila shot with all the ponzu jelly. The creamy texture and soft hints of egg was worth the embarrassment.






















Soup: Clear Soup with Prawn Dumpling
Pinky and Juicy, with cucumber rings soaking up the broth. Apologies for lack of photos, my battery was dying.


Sashimi: Toro, Gurnard with Skin, Flambe Octopus & Gyuduck
Two servings of sashimi: "I'm Lovin' IkeTeru!"

I won't dwell much on the other but the gurnard this time tasted so much sweeter after having the fat melted under the skin to accentuate the deepness of the meat and it melts instead of being chewy. Long Live the Gurnard.





Flambe Toro, Sea Bream & Gyuduck
Second serving. The flambe toro almost reminds me of my first MIGF sushi.








Steamed dishes: Pumpkin, Yam, Cucumber, Brinjal, Okra, Abalone & Beancurd Skinroll
Other than the yam and pumpkin being a bit dry, eveything else was juicy, including the cucumber and brinjal. Kudos to the thin slices of abalone that brighten up this dish immensely for me.

























Grilled dishes: Wagyu, Pureed Okra, Egg Roll, Sweet Prawns.
A smorgasbord of items and I couldn't remember everything.

Most enjoyable was the Wagyu, served with a ponzu radish sauce that tasted more savory compared to the fugu servings. Puree Okra in the white glass was a part palate cleanser, part mouth bubble wash.The egg roll was perfect, firm yet runny; and sweet all the way to the end of my tongue.





















Fry: Kata fish
I told Chef Ricky that i find it a tad undercook and his accompanying chilli sauce not too spicy (then again, I don't find Singapore Chilli Crab spicy either. Must be something wrong with my tongue)

Main: Yam Rice
The yam was cooked so soft that I couldn't distinguish it from the rice texture wise, save for the hint of it taste that almost blend into the rice. For those not used to Zen flavours, ask for more of the pickles. :P





Filler: Cold Soba
They still need to find something to fill my bottomless pit. The soba noodles were not too Q this time.











Dessert: Red Bean Pudding & Assorted Fruits
Refer to previous posts.

I know I am getting lazy. No wonder I am not a gourmet.

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