Dinner @ Tetsu, Tanglin Mall
Vegetable Crudites - part of Kaiseki Course B
Assortment of 4 Appetizers - Part of Kaiseki Course B
Assorted Kushi-Age - Part of Kaiseki Course B
A word of advice: Don't be too gung ho and coat your food with this dip, as salt...well, is salt thus adding too much can result in excessively salty food.
Kani-Suki - Part of Kaiseki Course B (Snow crab legs served in a paper steamboat aka Kaminabe)
Rosu Katsu (pork loin tonkatsu) - a la carte
Inaniwa Udon (served cold) - Part of Kaiseki Course B
Boy, was I glad I did. When the dish arrived, I couldn't help but note how the glistening strands were significantly thinner and looked lighter in texture than regular ole udon. When I bit into the smooth strands, I was amazed at the springy texture and the delicate flavour that was enhanced by the light dip that accompanied it. I was an instant convert and finished my entire portion of udon. This is definitely a MUST-TRY!
Garlic Fried Rice - a la carte
Dessert: Warabimochi Monaka
Thank you, Racheal, Pris & Chef Ken for taking the time to host us and to explain the dishes. I had a great time.
Operating Hours: Daily: 11.30 am to 3pm & 6pm to 10pm