RECIPE – Tetsuya’s Oysters with Rice Wine Vinaigrette

This is an insanely easy & insanely tasty recipe by Tetsuya.

The recipe can be found here:

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RECIPE – Tetsuya’s Confit of Ocean Trout

Yes, I know, it’s been an age since I’ve been posting anything.

Many, many, many years ago, I tried out Tetsuya’s restaurant in Sydney. It was my first fine dining experience and it was thoroughly enjoyable, opening my eyes to the possibilities of what could be done with some fine ingredients.

Not too long ago, I ended up at Tetsuya’s Singaporean effort, Waku Ghin, and that was mind-blowing.

But I digress, the reason why I’m posting is because I decided to attempt to make Tetsuya’s signature dish – the confit of ocean trout.

The recipe can be found here:

My attempt v My experience at Tetsuya’s restaurant

Obviously, my fillet is a smidgeon bigger – but that’s because this was to be an actual meal for dinner, not part 1 of a 13 course degustation.

Waku Ghin – Dinner – Singapore

Tetsuyas, many, many years ago, was my first fine dining experience and I absolutely loved it. I know Waku Ghin has been open for a while (and currently ranked 39th best restaurant in the world according to Restaurant Magazine) but I balked at have to pay >50% more in Singapore than his Australian degustation.

However, I was feeling a bit of a splurge coming on so I thought, why not?

Plus I did want to go check out Marina Bay Sands complex (I’m on a boat, yeah!)