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⬇️

Berangan pinggang 24! 😵‍💫 Yes! I am super chubby now!!😭 Malas nak edit gambar kasi kecik lagi so here we go.. Since PKP i tak keluar rumah so asyik ke dapur je. Ditambahkan pulak dengan kek lapis i yang sedap sangat😂 hari2 i dok ngap tak kira masa! To be honest this is me now & i will share my journey to be slim dan fit macam dolu-dolu. Penat nak turunkan berat badan ni kalau tak tahu cara so i went to Aesthetic clinic located at Melawati, KL @hampshireclinic_aesthetic I met this one beautiful & slim doctor, her name is Dr. Farha. She advised me to do Fat Freezing. A technology from France. Machine ni akan freeze lemak yang sangat susah nak buang. Yang bestnyaaa melalui treatment ni lemak pada bahagian yang kita buat tu akan ‘Mati’ dalam 20%-30%!!! Tapi bukan time tu juga la fat ni keluar😂 Lemak yang dah mati ni akan keluar melalui perkumuhan. Bila kita berpeluh pun lemak yang dah mati tu akan keluar. So total result akan kita nampak dalam masa 3-4 minggu. Dapat la kecikkan pinggang dalam 2.5-3cm kalau kita jaga diet lagi la slim. Fya dah try semalam n apa jadi arini lemak bahagian tangan n perut dan bahagian lain jadi ‘lose’. Lemak yang tebal n keras tu jadi lembut. Wow sangat baru smlm buat!! . Am soo happy so lepas 3 hari ni i can start my simple exercises to tighten back my skin. Makan tetap kene jaga. I cut my sugar intake, carbs tapi tetap makan nasi n i enjoyed it. My slimming journey kali ni tak seksa macam cara diet yg buat i tak happy. Fya suka turunkan berat badan dengan cara sehat dan tak menyeksakan. Seriously happpyyyy dengan treatment Fat Freezing ni😍 I reccomend sangat2 buat Fat Freezing kat klinik ni (tgk ig story) @hampshireclinic_aesthetic I will update u all apa yg terjadi lepas proses ni. . Jumpa Dr Farha get advise from her! She is a good & knowledgeable doctor @hampshireclinic_aesthetic di area Melawati, KL👍

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