Had dinner with V at Naked Finn before she flew out for the holidays. Since we didn’t have any specific cravings, we took the familiar $88/per-pax set so that we could have a bit of everything. A highball to start, and a lovely Vollereaux blanc de noirs to accompany the meal.
I remembered to request for the kitchen to put the sakura-ebi at the side instead of throwing it atop their signature chilled piquant rice vermicelli. I absolutely dislike sakura-ebi. When it's sprinkled atop the vermicelli, it’s hard to pick out. That completely destroys the joy of the vermicelli, which I happen to like loads.
I love me a well-done cabbage. Naked Finn does it well in the form of a pan-seared sugar loaf cabbage with house-made anchovy butter and herb sauce. Yummy.
I have been on antihistamines for three weeks and counting. I might as well maximize it. Helloooo shellfish. There were squid grilled a la plancha with grapeseed oil and crispy lattice, and surf clam blanched, drizzled with fish sauce, fried shallot, spring onions. No prawns were on the menu, but I flirted dangerously with crab — chawanmushi with Dungeness crab meat and umami crab stock. Later on in the night, the lips still protested and swelled. Worth it. Teehehehe.
I was a tad worried about the last dish of rice. It comes as a donabe with pan-fried Pacific cod, umeboshi, tomato confit, olive and salted vegetables. I love the flavors! But it has always arrived in a big donabe that we can't quite finish. Today, I was pleasantly surprised that it came in a smaller claypot. Yayyy! This meant that the portions were extremely manageable. We finished the rice. Teeehehehe.
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