Thursday, 13 August 2015

Chef Anson:- Prawn's Head is the Best Part"

Dinner @NADAMAN, Shangri La Hotel Singapore,
Nadaman was established since1830 in Japan, specialized in fine Kaiseki dishes, the famous Nadaman group of restaurants has been treating discerning diners in Japan to fine traditional cuisine. 

At Shangri-La Hotel, Singapore, diners at Nadaman you can look forward to taste the Japanese specialties and Chef's Special Creations.

*The Appetizer, I thought it's quite special, the Milk Tofu with wasabi sauce, the squid with spring cabbage and seaweed in vinegar miso sauce.

Assorted Sashimi "Hanaserves 3 to 4 persons, $255

Chef's Special Creations, by Chef Anson

Deep-Fried Prawn, Teriyaki sauce, the chef suggests, "must try" to eat the prawn legs, put the whole piece of prawn legs into your mouth, chew slowly to get the taste and swallow.

Wagyu Beef $180, Pan-fried Japanese sirloin beef, wiry teriyaki and vegetable, served with radish vinegar soy sauce and pickles garlic. 

Scallop with Tomato sauce

Oyster Vegetable

Dessert, Green tea ice cream, red bean

Tel: 6213 4571

Open Hours11:30 am – 2:30 pm
                       6:30 – 10:30 pm

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