I'm really excited about going back to Foliage to enjoy the delicious, unique, one-of-a-kind Japanese local fusion cuisine that tastes so comforting and warm. And given how the couple owner personally go to Japan to source for ingredients, and how they work together for the dinner service, the place has a very different cosy vibe, unlike any other places. This time, I'm all really to savour the unique takes on our local cuisine, made with Japanese clean cuisine philosophy. And yes, once again, I'm totally wowed over by the food and pleasantly surprised that the earthy taste of autumn is also integrated into local favourites.
Our local favourite Chwee Kwee is reinterpreted here and made from Japanese Kuzu to yield that soft, pillowy, slightly springy texture. It perfectly balances the intense taste of the buttery sweet Bluefin Chutoro and savoury sweet Iburigakko, which is Japanese daikon, cooked with shallot and white sesame. Japanese leek added on top for that hint of vegetal freshness to lift up the taste. This refined, luxurious version of Chwee Kwee tastes so warm, comforting and packs so much natureal sweetness. I love it so much.
I'm totally amazed by how the well-loved local Hainanese Ginger Sauce totally transforms the taste of the Japanese ingredients of Aki-Kanpachi and Maitake, while retaining the clean taste profile of Japanese cuisine. It lifts up the briny sweetness of the Aki-Kanpachi to make the fish actually tastes sweeter and meaty. It also brings out the earthy sweetness of the Maitake. This dish tastes so amazing, refined and comforting.
Herbal Chicken Soup, with Chinese Herb Dan Gui, tastes so warm, comforting and nourishing due to herbal aroma. And unlike the usual Chinese herbal soup, this soup is very balanced in taste at the same time. Yamaimo Tsukune, which is Japanese yam ball, is packed with milky earthy flavour and savoury goodness, going so well with the herbal soup, Nama Kikurage, which is Japanese fungus, is amazingly fluffy, with a bit of chewy quality. I love its texture and how it tastes when packed with the goodness of the soup.
Hotate & Zuwai Kani is like Japanese super luxurious porridge. I love the brillance of using potato, which was thinly chopped, steamed and then deep fried numerous times to represent deep fried white bait in texture, but without the intense taste to compete with the super briny sweet crab meat. The crispy texture of the potato contrasts so well with the porridge-like texture of crab and hotate are soaked in clear thick broth. The add-on of lightly steamed Matsutake adds a different good texture and light earthy goodness to the dish. Splendid!
Matsukasa-yaki Amadai, aka Tilefish, is succulent and has this lovely mild briny sweetness highlighted by the Superior Braising Stock made with Chinese wine, ginger and yuzu zest. It works beautifully. The smooth pliable flesh of the fish juxtaposes excellently with the crispy scales. Such earthy, lovely dish.
"Tau Yew Bak", which is Kurobuta Cheek meat soaked in sauce made from blue ginger and molasses, is very tender, have a hint of bite, completed with a deep herbal taste. While I'm not a fan of braised meat, this Tau Yew Bak totally wins me over. And the salad on top is the magic to open up the rich meat sweetness that makes me go, "Wow!" The special Lime and yuzu kosho adds depth, zest and complexity to the taste of the meat. The Hokkaido starchy fluffy rice balances the strong flavours to yield that comforting taste. Kuri (Chestnut) and Ginnan (ginko nuts) add the harmonious earthy element to this dish for variation in texture and taste.
Our Favourite Almond Jelly dessert is given a super makeover with Muscat and Kyoho jelly layered over it. I'm amazed what a wonderful difference the jelly makes to the almond jelly. The floral freshness of almond jelly is cut through by the fruity sweetness of the grapes to result in a complex and refreshing taste, which is perfect after the rich meaty dish.
Bingka Kabocha, which is Pumpkin cake, with Shiro Goma, aka White Sesame, ice-cream features an awesome contrast between earthy savoury goodness and earthy sweetness. Excellent dessert to seal the deal.
Lovely, creamy Japanese wine
Georgia clay with grape skin ancient wine producer in Europe
Red Wine from Japanese's Gio Hills that is light on the palates while featuring the distinctive tannic taste of quality red wines.
Thoughts: Local Earthy Goodness
11 Kee Seng Street
Onze #01-03
