So of course, besides finishing what was in my bowl I also wanted to ask for seconds. This also has fantastic benefits for your skin due to the collagen in it. I really liked this one as it had such a refreshing taste and a chewy texture, similar to jellyfish. I could also taste a hint of sweetness, probably from the sauce, and it was a good start to the meal there.Īnother appetiser served was Gelatine Meat, in a sour and savoury sauce. Its texture is similar to regular fish slices, but slightly firmer and thicker. Kobachi, or braised fugu, is an Appetizer here. It probably helped that the first dish served looked pretty normal. So no worries, you will be in safe hands here.Įven I composed myself and banished my unnecessary paranoia after a couple of bites of this delicious fish. Fuku adheres strictly to regulations by the Agri-Food and Veterinary Authority (AVA), importing the puffer fish with their organs, the most poisonous parts, removed.īesides that, the team at FUKU specialises in preparing fugu with more than 20 years of experience. Just head down to FUKU, which is located between the Clarke Quay and Dhoby Ghaut stations.īeing the first restaurant in Asia outside of Japan to specialise in fugu certainly sounds daunting, but calm your anxious minds the fugu here is safe to eat. If you, too, want to have a taste of this fish, fret not, because no longer will you have to purchase a pricey air ticket to Japan to eat it. The question is, why? No one knows for sure, but today many enjoy this delicacy, as unnerving as it seems. It is believed that the Japanese were the first to consume this poisonous creature, with evidence found in the form of bones hidden in shell mounds which date back to more than 2,000 years ago. But what else? Of course, one thing we cannot miss out is Fugu, or the puffer fish. On the top my “Countries to go to” list is Japan – land of sushi, cherry blossoms and countless shrines. “A taste of puffer fish outside of Japan”
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