(Tasting) Looking like something out of @becky.sloan’s “Don’t Hug Me, I’m Scared”, these large furry balls were in fact mushrooms from Korea! Thanks to @chefolivia, I got to discover the intriguing loveliness of the “Hericium Erinaceus” or “Roe Deer Butt” (this is a direct translation from its Korean name: Noru-gung-deng-i 노루궁뎅이). And I must say, it lives up to its name. The fuzzy fungi which you can currently purchase from @sogoodk.sg can be found throughout the temperate Northern Hemisphere, from Britain to Japan. It is also known as the Lion's Mane in some countries. Noted for a subtle, almost sweet flavour, I was recommended to have it raw with lashings of sesame oil, a sprinkle of sesame seeds, salt and pepper, or stirfried. The former was what I went with and it turned out to be a mind-blower! I love the fresh lightness and gentle earthy fragrance of this beauty. The almost-weightless pieces of the furry mushroom practically disintegrated in the mouth in a most pleasurable way too. If you’d like to order, please tap on @sogoodk.sg’s link-in-bio.

@yakinikugreat.soho is so UNIque 🐮 Beef it up and savor the taste of Japan with Yakiniku Great Soho's melt-in-your-mouth wagyu paired with homemade dipping sauces and fresh uni. The tender wagyu tsukune practically disintegrated at the touch, gelled together with some luscious egg yolk. The classic Uni Chateaubriand, featuring a hefty slab of beautifully marbled meat, finished in garlic butter and topped with creamy uni atop of rice for a satisfying end to the meal. ultimate special rare 7 cuts shakushi sirloin maru shin misuji with tare daisankaku with tare kurisankaku uni chateau briand don 📍1/F, The Steps ‧ H Code, 45 Pottinger Street, Central #tinatriescentral

I’m not normally one to stray from my comfort zone and so it’s a huge leap of faith for me to visit the sister branch of Yakiniku Great ✨My first time at the Soho branch of this neighbourhood favourite certainly impressed me with its sleek, dark interiors. The focus here still revolves around the quality beef that made the Sheung Wan branch such a hit (with me at least), but notably more creative presentations and methods take centre stage. 🐮 A tender wagyu tsukune practically disintegrated at the touch, gelled together with some luscious egg yolk. Unfortunately, my favourite Kimura Yaki piece did not feature during this menu here but it was good to have the classic Uni Chateaubriand, featuring a hefty slab of beautifully marbled meat grilled and rested, finished in garlic butter and topped with sweet uni atop of rice for a satisfying end to the meal. It was fun trying something new but I personally prefer the OG Yakiniku Great! ———— 📍 Yakiniku Great Soho 🇭🇰 H Code, Central ———— #dflCentral #dflHK