~Invited Session~
Chef Hisato
Hamada, of Wagyu Mafia fame, has ventured into Singapore with his latest
concept, Mashi no Mashi, at Guoco Midtown.
Mashi no
Mashi means ‘more and more’, and Chef Hisato has certainly brought in his
concept of zany excess into the well-heeled executive crowd at a premium
location.
He is
credited as being the first in the world to serve up a 100% wagyu ramen, and he
has brought in the top of the line Ozaki wagyu as the showrunner in the shop’s
offerings.
The Wagyu
Tsukumen is the mainstay of the ramen-focused menu, showcasing succulent slices
of Ozaki wagyu beef over noodles. The umami rich dipping stock is a 24-hour
stewed beef bone broth that is complemented by bamboo shoots, cabbage, and
soft-boiled egg.
Remember to
ask for dashi at the end of the meal so that you can add it to the stock to
have a rich beef broth!
Wagyu Gyoza
I also had
the wagyu gyoza that was bloated from all the ingredients inside! It was
bursting with beefy goodness and stock and I really wanted seconds but was
really just too full from the rest of the food!
Wagyu Bak
Ku Teh
Chef Hisato
has also created a Singapore-special for his latest Singapore outpost, his own
rendition of the local favourite bak ku teh, albeit done with a light beef
broth with thick wagyu slices. This is something that is really different from
his usual offerings so it was a nice touch in adapting to the local food scene.
Banana Brulee
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