Wednesday, 28 April 2010

Maguro Tataki @ Sakae Sushi

Last month Sakae Sushi has launch a new revamp menu which includes the S$3.99 pink plate, appetising new dishes and desserts to pamper their loyal customer. And finally today, I am able to try this Maguro(Tuna) Tataki Salad which is also a new dish that is often SOLD OUT during a few of my visits.

This is my first try on eating Tuna that is lightly grilled and served with a very matching Salad dressing that brings out the wonderful flavour of this fresh tuna. On whole this dish is served together with some deep-fried Kakiage which is a type of tempura made with mixed vegetable strips and half of a soft-boiled egg topped with ikura. All these cost S$9.99 per serving, so wait no more try it out at any of the Sakae outlets near your area.

I love this "Kansen Maki" at first sight when I saw it moving towards our direction on the sushi conveyor belt. It contain 3 of my favourite ingredients together which are "Fried Ebi, Salmon and Mango". This is a very wonderful combination with a crispy and crunchy ebi being wrapped inside their premium sushi rice then outer layer covers with slices of soft and juice salmon and mango. This is really a great combination......

Em... I am sure by now, for those readers who read my previous Sakae Sushi Posts, you will sure to have some ideas on who's sushi this belong to.......Yes! It's my precious darling's favourite Tamago Sushi and this shot is taken by him :) Maybe in future my darling will be another Food Blogger too..... em......... :)

The chef at Sembawang branch cooks a better Garlic Rice than the one I had in another branch in town. The taste of the rice blends well with the seasoning and it taste great with that extra Krill topping.

Upon visiting Sakae for so many years, I have not try their "Kajiki Sashimi" until today. This Swordfish sashimi has a mild flavoured, moderately-fat, firm and meatlike flesh. It taste so different from what I had imagine all along which I thought it might be having a very raw and yucky taste. But after trying it today, I knew I am missed out this goodies for such a long time..........

Mum and I loves this "Ajitsuke Idako" which is a kind of seasoned baby octopus that is served as a cold dish. The seasoning and the texture of the octopus make it a great combination appetiser. Sometime we can even get 2 or 3 plates at a go.

Mentaiko Tofu is also another new dish on the list and for your information "Mentaiko is actually the marinated roe of pollock". But overall we find this dish too oily and the fried tofu is kind of soggy which made this dish a bit of greasy.

Dual combination or fish roes for this Lobster Salad Combo which cost S$3.99. I am sure this sure worth the price for this dish where you can have both Lobster and generous amount of fish roes as topping.

Today's dessert I would like to try their "Imo Caramel - Japanese Caramelized Sweet Potatoes" which resemble one of the Taiwan after meal dessert we had during our recent Taiwan trip in April. But the different between the two is, Sakae Imo Caramel is in strips form whereas Taiwan's is in cube form and before eating we have to dip the Imo Cubes in cold water so that the caramel will not stick together. Although the Imo Caramel at Sakae taste good but it's kind of hard to bite, maybe the kitchen staff has over-fried it :p Hope the next round when I order this dessert the caramelized sweet potato won't taste hard and dry.

I was toggling on whether to order the Goma or Matcha Ice-cream for our 2nd dessert. Since I have already tried their Matcha Ice Cream with Warabi Mochi which taste absolutely great, I decided to give their Goma Ice-cream a go too. The texture is great with a mild black sesame taste and you can even get some bites of whole sesame in it. But it depend whether will you spend S$2.99 for a worth trying single scoop of ice-cream! Posted by Picasa


2 comments:

  1. The writeup sounds like a sponsored review. Did you have to pay for the food?

    ReplyDelete
  2. Yummmmm! I'm loving your blog! great pics :)

    ReplyDelete

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