SO..WHAT'S UP WITH THIS PLACE? WELL,FIRSTLY,YOU HAVE TO EMBARK ON A LONG QUEUE DURING DINNER SESSION JUST TO GET YOURSELF A TABLE. THIS PLACE IS INCREDIBLY CROWDED,ESPECIALLY WEEKENDS..YEAH...BE IT TIMES SQUARE OR SUNWAY PYRAMID.
THE RESTAURANT'S CONCEPT INVOLVES UNIQUE JAPANESE-BARBEQUE EXPERIENCE. THERE'S THIS SIGNATURE HOTPLATE WITH SOUP-BASED EDGE WHERE YOU GONNA COOK YOUR FOOD...AND A WHOLE LOT OF SWEATING GOING ON..LOLZ.
WE ORDERED THE FAMILY SET,WHICH INCLUDES PORK,BACON,FISH FILLET,CHICKEN,UDON,SHRIMP,SQUID,CARROT,LETTUCE,BEANCURD AND E.T.C.
YES,I DO GET EXCITED..XD.
HOWEVER,THERE'S PARTICULAR TECHNIQUE TOO IN COOKING THE MEAT,SEAFOOD AND VEGETABLES UP ON THE SPECIAL CUSTOMIZED HOTPLATE...XD.
NOW..HERE'S A 'HOW TO COOK' MANUAL..NO WORRIES...IT'S JUST AS EASY AS ABC..OR NOT.
1.POUR THE CHICKEN STOCK ONTO THE HOTPLATE (EVENTUALLY THE SOUP WILL FILL UP THE EDGE OF THE HOTPLATE..) AND GREASE THE LARD ON THE HOTPLATE.THEN,PLACE THE VEGETABLES IN THE SOUP.
2.PROCEED TO GRILL THE MORSELS OF MEAT AND SEAFOOD ON THE HOTPLATE.
3.WAIT FOR THEM TO TURN GOLDEN BROWN..OR LIGHT BROWN FOR BEEF..
4.ADD MORE VEGETABLES INTO THE SOUP TO FURTHER SWEETEN IT UP.
5.LASTLY,PUT IN THE UDON NOODLES IN THE SOUP AND LET IT BE COOKED FOR ABOUT 30 SECONDS.
DINNER IS OFFICIALLY READY TO SERVE. I GOTTA ADMIT IT,THE FOOD WAS FRESH AND NICE ON MOUTH.THE CHICKEN STOCK WAS AROMATIC AND THE SAUCE WAS STRANGELY DELICIOUS.NOT TO MENTION THE FUN TIME I HAD MESSING UP EVERYTHING ON THE PLATE..LOOLZ.DO GO AHEAD IF YOU GOT SICK AND TIRED OF THE CONVENTIONAL STEAMBOAT AND SHABU-SHABU.XD.
READ DISCLAIMER:THE JUDGEMENT REGARDING EACH AND EVERY FOOD TASTING IS STRICTLY BASED ON PERSONAL PREFERENCE AND TRICKY TASTE-BUDS.THERE IS NO EXACT VERDICT TO BE SET UPON THE FOOD AND BEVERAGES MENTIONED.
THIS IS A LOG,NOT A BLOG.
THE BON VIVEUR..SIGNING OFF..XD.
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