Sushi Tei’s spring menu is a haul of seasonal ingredients and pleasant reinventions.
While tropical Singapore has nothing by nature to mark the coming and passing of the seasons, seasonal delicacies herald the arrival of spring, such as Sushi Tei’s Sayori Sashimi(S$12), a Japanese needlefish with a delicate taste and texture best accentuated by a dash of shoyu sauce.
The stir-fried Tako & Shirasu Taki Udon(S$13.50) was one of the surprise hits during our media tasting of the restaurant’s spring menu as well. Bits of shirasu (baby sardine) and Yakisoba sauce make it a flavorful, somewhat Chinese dish, tossed with juicy bits of octopus, cabbage, capsicum and bean sprouts.
Those who love their pork will enjoy theKagoshima Miso Yaki Pork (S$11.50), grilled pork loins marinated in miso sauce with just the right amount of buttery fat. Kagoshima pork, from the prefecture of the same name, is prized for its sweet flavor, juiciness and fragrance.
The Kagoshima Pork Nabe ($15) offers four soup bases—shoyu, miso, spicy and sukiyaki, with mixed vegetables and slices of Kagoshima pork belly. Perfect as a high protein meal in itself for those who want to lay low on the carbs.
Finger food-wise, the typical dumpling undergoes a well-justified reinvention with sweet crab meat in the Kani Gyoza (S$6), served with vinegar and chili oil dip, but theAmaebi Karaage (S$6) is our favorite—deep fried shrimps, shell, head and all, were polished off the plate, leaving not the smallest crumb behind.
The fact that its desserts are flown in from Japan is no gimmick—taste-wise, they are almost fail-proof. The Shio (sea salt) Ice-cream balances creaminess and saltiness to perfection, and the powdered cubes of Nama Chocolate as well as Matcha Ice Cream($4.80). We weren’t able to try the seasonal desserts such as the Cheese Stick Ice Cream ($3.40), but if the other choices are anything to go by, it must be delicious as well.
The Spring menu is available till June 15, 2013.
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