A teppanyaki promotion at Iketeru, what gems will we find on the menu
Some salad to fill up while waiting for the starters
Starters: Panfried Hokkaido bay scallop with coriander sauce
Beautifully garnished with nori seaweed, the coriander sauce and scallop complement each other perfectly, melting into each other until the very end. Each piece was veiled in sauce that fades harmoniously into the background when the scallop takes full highlight on your tongue. I do wish that the sauce could have been given more prominence.
Soup: Lobster Bisque
Compared to LL's bisque at the Trader's Hotel at last year MIGF, this one has heaps of lobster meat. With the essence of lobster shell, brains and roe all boiled down into the soup, you feel like you are sipping on the essence of a whole lobster without even seeing it. Savory goodness, ooohhh la la.
Distraction: Maguro, Japanese tomato (bonus)
Maguro sashimi overlaid with Japanese tomato and garnished with ice-soaked onion slices and liver sauce. Light refreshing (and not even stingy) onions and sauce brighten up mellowy maguro and tomato (I know I got a bigger plate than everyone else's at the sushi bar, which is just obscene!!!)
Main course: Tajime beef sirloin on Edemame Risotto with Truffle sauce
While taking photos of this dish, I just had to inhale deeply to smell the fragrant scent of truffle hidden among the smoky meat. Definitely a good start to this dish.
I love the tenderness of the meat, the crispness of the garlic and baby carrots, and mushroom and potato soaking up the juice and truffle sauce (which was coyly sweet and a bit overpowering). Thank goodness the edemame risotto pancake (crispy on the outside, gooey creamy on the insides, with thin slices of edemame for texture) was glue that holds the whole dish together allowing you to taste everything without losing any of the elements.
Main course: Foie Gras and oysters served with Cinnamon apple Compote
To describe eating this dish, it is like a game show where there are doors leading to different prizes. The sauce that coats and binds all the ingredients floods your tongue with sweetness before vanishing to leave you savouring the fullness of whatever you put in your mouth,
With the oysters, the sweetness disappears to reveal a raw saltiness several times the flavour of raw oysters. For the Foie Gras, you get a smoky meltiness as the rich fat dissolves into layers and layers upon your tongue. The apple compote is just so refreshing between every bite of oyster and foie gras.
Main course: Teppanyaki Lobster with Bechamel Sauce
An add on to the menu and my favourite dish of the night. The lobster was absolutely swimming in Bechamel Sauce with it buttery richness.
After my first bite, my only recollection was after descending from taste heaven; I was slurping up the sauce trying to recreate heaven. How embarassing.
The evidence, how embarassing
Distraction: Scallop, Avocado & Nori sauce
Texture, contrast, saltiness, lightness, mellowness, it's got it all
Dessert: Pumpkin creme Brulee and passion fruit Sherbert
The creme brulee was a bit flat but still tasty nonetheless. I particularly enjoyed the sherbert
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