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Guenpin Fugu @ Maxwell Chambers

12:00 PM , 0 Comments

~Invited Session~

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I consider eating fugu as one of those items on my bucket list to check off and despite having been to Osaka, my guts failed me in the face of Fugu. What the...fugu, really. Guenpin Fugu hails from Japan and they are the largest fugu restaurant chain there. Singapore is their first overseas stop and the 32 seater serves torafugu and snow crabs in their ala carte and full course menu.

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Torafugu is a premium grade fugu and there are a few styles that this delicacy can be enjoyed - tessa (thin) or butsusashi (thick slices), karaage, sushi, grilled, hotpot and also have it served in congee.

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Zeitaku Course ($168/head) feeds 2 comfortably and menus start from $88.

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Tsukidashi

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Parboiled Puffer Fish Skin Sashimi

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Tasteless on its own, this crunchy delight is best consumed with their grated radish, spring onions nad soy sauce.  

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Thick Sliced Puffer Fish Sashimi

Between the tessa and butsusashi, I prefer the latter somehow. Chewing on the thick slice snug in a lettuce leaf and toppings is more satisfying than the thin slices.  

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Snow Crab Sashimi

These are so sweet and is what crab meat should be all about, not the processed version that I shamelessly adore too. The only pity is these are just enough to whet the appetite and not fill me!

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Deep Fried Snow Crab

Almost like tempura, the thin layer of batter fried till golden brown is appetizing at first glance. Together with a squeeze of lemon, get ready for a crabbylicious time - If I can, I would love to just eat snow crabs for the rest of my life and never have to bother about the smaller crustaceans. Meat is so sweet and tender, the only grouse is these crabs are not as meaty as the Sri Lankans. 

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Snow Crab for Grill

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Watching this bubble and crack over the grill was therapeutic but needs a ton of patience. Smoked goodness and I wish this had the portions of the large Sri Lankan mud crabs.

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Puffer Fish Hot Pot

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The hotpot is put together by the server who explains step by step, from the material of the hotpot paper to the broth and finally the ingredients. Made with dashi stock and mineral salts, the level of saltiness can be adjusted to one's preference. Amazing is having the platter transferred from the porcelain plate into the hotpot without a hitch. 

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Using the induction cooker, watching our food get cooked was intriguing by itself. The bubbles and steam for one are very different from the typical steel pot. 

Boiled puffer fish surprisingly turned out to be my favourite, the natural flavours and freshness of chewy fugu meat made this hotpot a hit. Those kazu noodles made of konnyaku too are really delicious, especially after soaking up the broth. 

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Remember to dunk the ingredients into the sauce, this makes anything so appetizing!

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Porridge

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Using the same broth, hokkaido rice is simmered in the broth together with a cracked egg. This is soul food, and so comforting too! 

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Dessert (Yuzu, Vanilla, Black Sesame, Green Tea)

The meal was overall very light in nature, right down to the dessert. Sure it left us full but not bursting at the seams. One of those places that deserves at least a visit in this lifetime to check off fugu! 

Guenpin Fugu
Maxwell Chambers

A foodie born to eat, shop and travel. Forced to work.

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