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⬇️

[AD] เทศลกาลเจปีนี้ขอแนะนำเลย “วุ้นเส้นก๋วยเตี๋ยวหลอดเจ” เป็นเมนูเจที่ทำง่าย ๆ ได้ที่บ้าน เส้นเหนียวนุ่ม ใส่เครื่องจัดเต็มไร้เนื้อสัตว์ รสชาติเข้มข้นหอมกลมกล่อม แถมเฮลตีดีต่อสุขภาพด้วย . อ่านรีวิวเต็ม ๆ ได้ที่ https://www.wongnai.com/recipes/chinese-steamed-vegetarian-glass-noodle-rolls

Super comforting dish I made for SoCal X SoThai event. Palo, or a chinese five spiced pork belly in a broth seasoned with coriander root, garlic and pepper also known as Sam kler and or the mighty 3 ingredients used in a lot of Thai dishes. My version is seasoned with black miso and bonito as well to give more depth and reduced down to be a thicker Palo. Served with steamed jasmine rice and fermented chilli vinegar. Thank you @happyeggcousa for these super fresh amber yolk eggs 👍🏼🏠💙🇹🇭 cr. @candydergreat