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⬇️

多謝大家支持第71集 「#晚吹 - #有酒今晚吹」！呢集嘉賓有 本地樂隊Yellow International 野佬國際開明會 #野佬！🥳!🥃🥳多謝好拍擋 #強尼 同 #娟姐！🥳🥃今集分享 #美國 #波本威士忌!🥃分享咗3款 #威士忌，包括 Jim Beam black、 Michter's Distillery US 1 Bourbon Whiskey 及 Maker's Mark46！🥰🥳 🥃🎉仲有配咗美國菜- 煙燻牛腩及蘋果批！好味！😋😋多謝支持！#Cheers! 🥳😋！下星期一23:30 ViuTV見！ Thanks all for your support on my 71st TV episode in 「Night Talk - Chit Chat Drink」! Thanks my partners Johnny Hui & Florica Lin! Happy to have local band #Yellow as the guests. #AmercianBourbon is being featured in this episode, including Jim Beam Black, Michter's US 1 Bourbon Whiskey & Maker's 46 !🥳🥃🎉I’ve paired it with American delicacies including Smoked Beef Brisket & Apple Pie ! #Yummy! 😋😋 #cheers! 🥳 🥃See u all on next Monday 23:30 at #ViuTV!

// 𝐻𝐴𝑃𝑃𝑌 𝑃𝐴𝑅𝐴𝐷𝐼𝑆𝐸 𓐐 ⁡ 𝐬𝐞𝐚𝐫𝐞𝐝 𝐬𝐤𝐢𝐫𝐭 𝐬𝐭𝐞𝐚𝐤 𝐧𝐨𝐨𝐝𝐥𝐞𝐬 the star of the dish was not the wagyu but instead the noodles beneath. rice rolls (腸粉) were unrolled to form small chunks of noodles with maximised absorptive capacity. each strand of noodle was able to take in all of the soy sauce buttery goodness in the sauce. not to mention how silky smooth and incredibly flavourful the noodles were, especially when paired with the konbu slices on top. slices of seared skirt steak are layed on top for some extra meaty goodness, and since it’s a skirt steak it was kinda tough but the thin slices helped make it easier to chew. ⁡ 𝐠𝐢𝐧𝐠𝐞𝐫 𝐬𝐜𝐚𝐥𝐥𝐢𝐨𝐧 “𝐜𝐫𝐚𝐛” my expectations weren’t that high for this because how great can fake crab made with cauliflower be? though the vegetable certainly doesn’t resemble actual crab meat, it created a delicious dish nonetheless. the batter on the cauliflower remained crispy despite soaking up a lot of the fragrant ginger scallion sauce. the cauliflower within had a softer crunch which gave some added texture as well. even though this was a vegetarian dish the flavours really made up for it and left me wanting more! ⁡ 𝐰𝐚𝐫𝐦 𝐦𝐚𝐳𝐚𝐫𝐚 𝐩𝐫𝐚𝐰𝐧 out of all 3 dishes, this was my least favourite, something about the “sandy” salted egg emulsion and the tomato oil created this weirdly exotic and unique flavour that i wasn’t a big fan of. with just the flesh of the mazara prawn there wasn’t much prawn flavour either, since it’s usually concentrated in the head and the shells. ⁡ 💭 Yums 7.2/10 Worth 7/10 ⁡ 📍 中環蘇豪士丹頓街52-56號明興樓地下上層 UG/F, Ming Hing House, 52-56 Staunton Street, Soho, Central ⁡ ⏰ closed on mon tue-fri: 12pm-4pm, 6pm-12am sat-sun: 12pm-12am ------- #chummytummy中環 #happyparadise . . . #food #foodie #foodporn #foodgasm #l4l #fooddiary #foodlover #foodieig #foodig #foodinsta #foodstagram #foodblogger #topcitybites #topfoodnews #hkfoodie #hkfoodblogger #hkfoodlover #hkfoodie #hkfood #hkeats #foodiehk #hkig #hkfoodstagram #香港美食 #食好西 #相機食先