Ky­oto crazy

Epicure - - EPICURE NEWS -

Ky­oto is home to one of Ja­pan's fresh­est veg­e­ta­tions. Lo­cals and tourists are able to sam­ple pre­mium pro­duce like mizuna (potherb mus­tard plant), ku jo negi (green onions) and shishi­gatani kabocha (pump­kin). How­ever, you don't have to fly all the way to Ja­pan to en­joy these in­gre­di­ents.

Ex­plore the won­ders of tra­di­tional Ky­oto cook­ing with ex­ec­u­tive chef Shinichi Nakatake's sea­sonal menus, the Kyo-kaiseki ($210/ per­son) and Kyo-ya­sai ($180/per­son) at Keyaki. The eight- and 10-course menus will fea­ture Ky­oto-sourced in­gre­di­ents. Try the Deep-fried Ebi-imo Taro and Horikawa Bur­dock; Tonyu Nabe, blended soy milk that is cooked with Chi­nese cab­bage, tofu and shimeji mush­rooms; and the San­pokan Orange Jelly. The two menus are avail­able till 25 De­cem­ber. Level 4, Pan Pa­cific Sin­ga­pore, 7 Raf­fles Boule­vard. Tel: 6826 8240.

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