Food is a passion. Driven by a love for food, Chef Jocher has been researching on food preparation techniques and attending classes to polish his cooking skills. If you have been one of the lucky ones to attend one of his sessions. We thank you for the compliments for this chef in training.
Seeking the endless pursuit of perfecting his craft, Chef Jocher a.k.a hungry hubby who also has a group of friends who have been with him since the start of his culinary hobby helping him stay on tracking and keep on improving by trying each dish and providing much appreciated feedback.
Tonight is the first time that he has done a 5 course Japanese dinner.
Menu includes:
- Deep fried smelt parts
- Kombujime hamachi with tsukemono and pear salad
- Assorted sashimi
- Assorted tempura
- Teppanyaki Prawns
- Teppanyaki Beef
- Teppanyaki veggies
Ever since the closure of Isetan Westgate, there's was a lack of good sashimi. Recently, Cut butchery launched a sashimi counter and we were able to get really good sashimi from their outlet at Bukit Timah Plaza.
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| Hamachi cured with Kombu |
Chef Jocher has been practicing his filleting skills on smelt fish and managed to fillet this fish nicely. It took him quite a while to do so but he did it in the end.
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| Smelt fish Tempura |
Besides learning to sashimi fish, Chef has also honed his teppanyaki skills. Teppanyaki prawn head is his speciality. So leave the calories behind and enjoy one or two prawn heads and shoot it down with a good sake.
The meat for this meal is done on teppan medium rare, flavoured with just salt and pepper. Just so that you can enjoy the flavour of this piece of beef.
If you do score a chance at a slot for Chef Jocher's private dining session, do leave a us a short message below and let us know how much you enjoyed it.
Sashimi source:
Bukit Timah Plaza, 1 Jalan Anak Bukit, #B2-05 Bukit Timah Plaza, Singapore 588996
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