It was one of those little restaurants located in town, but far away from the crowds. Matsuya Dining was perfect for our dinner. We didn't specifically come here tonight. We saw it on our walk, and on our return route, we thought to check and see if there was a table for us. The new-to-us restaurant was packed indoors, but they had space for us outdoors. Yay!
Had easy bottles of Orion beer. This is the time to sit outdoors in Singapore. December and January are months when the weather is cool and almost pleasant, if you discount the rain. We'll just enjoy it while it lasts. We hadn't visited this restaurant and didn't know anything about it. But it looked like it served up a regular Singapore-style Japanese food. The dead giveaway is the pidan tofu (century egg beancurd). Hahaha. We didn't google about it till much later.
The restaurant serves up bento sets at lunch. We didn't bother with any omakase thingies. The man was interested in the a la carte sushi and some rolls. He loved the Matsuya Special Maki because that was made with sea eel. He didn't want to take a sushi set that would have 5 or 9 random pieces, and made his own plate. I took the negitoro maki, a few pieces of sushi and a nice non-mushy portion of zaru soba that came with a raw quail egg. Yum. I didn't realize that the man ordered a salmon aburi roll. That was completely unnecessary! SO MUCH CARBS. LOL
When we tasted the food, we were like, okay, the chef must be from that era. Such a familiar taste of Singapore-style sushi. Hahahaha. Mid-way through dinner, we finally googled about the restaurant. Ahhh. Chef Benson Tan helms Matsuya, and he has been doing this for thirty years. Well we don't know anything about the chef, and we don't need to. All we need to know is that he serves up decent food! This will go into one of those restaurants that we'll come by again because it's conveniently located for us to hop in without making reservations way in advance.
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