PUBLISHED November 20th, 2015 02:00 am | UPDATED June 1st, 2016 11:31 am
Satisfying the appetites of gourmands and thrill-seekers alike for decades, fugu – also known as globefish – is one of the most controversial ingredients used in the world of food. Containing lethal amounts of tetrodotoxin – a substance that is 1,200 times more deadly than cyanide – the curious-looking globefish is coveted by many, particularly by diners in Japan.
This November, diners can enjoy a luxurious fugu feast at Fairmont Singapore’s resident Japanese restaurant Mikuni, as Executive Chef Moon Kyung Soo expertly whips up a safely-prepared 8-course fugu-centric menu that is – for a lack of a better word – to die for.
Experience the textural intricacies of the globefish with a cold appetiser of Globefish Skin Jelly with Miso and Fugu Mirin Boshi, followed by the au naturel Globefish Sashimi, which is best eaten with baby leeks and ponzu sauce.
After sampling the raw form of fugu, move on to the various cooked renditions of the fish such as the Globefish Shirako Egg Custard with Yuzu, Chef Moon’s interpretation of the classic Japanese egg custard dish (and also a testament to his ability to blend modern and centuries-old Japanese culinary technique!).
Another dish to look out for includes Mikuni’s Globefish Karaage and Japanese Sweet Green Chilli, where a fried globefish is propped on a paper fan and paired with a macha shio (green tea salt), to form the kanji character ‘ki’ – a symbol of energy and power.
By preparing such a wide variety of exquisite and audacious fugu delights, Mikuni is definitely setting the bar high when it comes to being an adventurous diner in Singapore.
Mikuni’s Fugu Grand Tasting menu is priced at $220++ per person for 8 courses (additional $90++ with 4 varieties of Premium Sake Pairing) and will be available from now till end of January 2016.
This post is sponsored by Fairmont Singapore.