You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️

さばおろしスパゲッティ Japanese spaghetti with saba mackerel and grated daikon #yummy #homemade #healthy #pasta #spaghetti #mackerel #daikon #shiso #おいしい #パスタ #スパゲッティ #鯖缶 #大根おろし #マカロニメイト #フーディーテーブル #手作り オリーブオイル大2、玉ねぎ1/4個、鯖缶1/2缶汁ごと、しょうゆたらり、ゆで汁大2、バターひとかけら、大根おろし、大葉、海苔、ぽん酢など お湯1L、塩小2、麺100g 2tbsp olive oil, 1/4 onion, 1/2 canned saba mackerel with stock, a little bit of soy sauce, 2 tbsp pasta water, butter, grated daikon, shiso, nori seaweed and ponzu 1L boiled water, 2 tsp salt and 100g spaghetti #とびきりおいしい家パスタ 好評販売中！電子書籍もあります。載っているのはツナおろし、ツナ缶を鯖缶に変えて作ってみました。

. 世界上那么多人,总有一杯是你的茶 如果没有,那请你到 @chatto_kepong 来找 最爱他们的 ✨灰灰的又怎样✨，是竹炭珍珠乌龙奶茶，不甜而且珍珠也很Q 最近他们还推出了咖啡，在以下分行都能找到 1. Chatto Tea & Coffee Setapak 2. Chatto Tea & Coffee Sri Petaling 3. Chatto Tea & Coffee Cheras Traders Square 4. Chatto Tea & Coffee Kepong 5. Chatto Coffee Kota Kemuning (不售賣Chatto Tea的產品） 6. Chatto Tea & Coffee Segamat 7. Chatto Tea & Coffee Sitiawan 小孩子才做选择 去了Chatto 什么都能喝到👍 而且喝茶怎么能没有好吃的？ 今天还吃了他们家的Some Teri - Saba Pok，Cheese Hash Brown Sandwich 和Korean Noodle 不管是正餐、轻食都有很多选择 我都是透过Chatto的网站：http://chattorewards.com 下单 而且第一次下单都会有 33%的折扣，超级划算🤩 @chatto_coffee @chatto_tea @influenyou . . . #chatto #chattokepong #chattotea #chattocoffee #foodie #yrootd #klfooddelivery #malaysiafood #pokebowl #sandwich