Sukiya

They have a weekday lunch buffet promo recently and so I decide to go and satisfy my meat-craving. According to the menu, they offer 4 types of soup base. However, I was pretty disappointed that the Miso soup base is only available during weekends!

I choose Kimchi and Sukiyaki. I wanted to use the Sukiyaki soup base to make the “egg rice soup” as mentioned by them (printed on the paper table mat), but a pity eventually I was too full and short of time to do that. But half-way through the meal, I did start to use the raw egg as my sauce for the meat – the whole egg york, with just half of the egg white. It sort of neutralize the sweetness of the sukiyaki base, while the hot meat helped to “half-boil” the egg york.

I had my meat-crave fully satisfied with the sliced beef and sliced pork (I didn’t take the sliced chicken). Although I find my second round of the sliced beef to be not very properly sliced…. they were easily torned and the size is too big, and so I decided to dump in a few slice at a time (rather than cooking each slice separately).

I did only one round of the buffet vegetables / yong-tau-foo-stuff / steamboat-stuff, partly also because the staff picked a big bowl for me and dump it on my table without me realizing! So wanting to have stomach space for the meat, I couldn’t afford to get another round myself… I saw something unique that day (I’ve went to their Tampines outlet before) – it’s the “Devil’s Tongue” which is like hard jelly, and have the “Q-Q” taste when cooked. But that day they didn’t have my favourite “dai-gon” (white carrot, which is on their hanging wooden menu).