Hokkaido hokke fish

Time Out Malaysia Eating and Drinking Guide - - EATING -

The grillmeis­ters at Ro­bata Mon­key rus­tle up a moist, flame-licked hokke mack­erel, with sliced lo­tus roots and cold grated daikon on the side to bal­ance the com­pet­ing tem­per­a­tures and flavours. This ro­batayaki dish may seem de­cep­tively ef­fort­less: The air-flown hokke from Ja­pan is air-dried, sprin­kled with salt and left in the hearth fired up by bin­chotan (oak char­coal). But it takes deft chefs – who spear the seafood and ro­tate them around the char­coal like it’s a camp­fire – to master the heat. Wash down your meal with a saké or beer – ei­ther way, pure bliss.

Eat­ing & Drink­ing 2015/2016

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