In the fertile northwest of Japan’s Sea Coast, Niigata City has long been known as the City of Water. There you’ll find ingredients that are a gourmand’s delight, such as the velvety sweet nanban shrimp, named for its colour and shape that resemble chilli peppers. Or the Le Lectier pear, first introduced from France in 1903, with a mellow fragrance and intense fruitiness.
Chef Ken Ling from Tóng Lè Private Dining received a first-hand experience when he flew to Niigata City Prefecture to handpick the ingredients for this food fair. The results are a four-course lunch ($60) and six-course dinner ($138) which brim with creativity as he introduces a few witty touches. epicure picks our favourites from the dinner menu.
The first dish on the dinner menu, the Snow Crab is a seasonal ingredient from Niigata’s ocean. Its clean tasting flesh was lightly shredded, and needed nothing else beside the marinated ikura atop for a touch of saltiness. The ikura was marinated in both Niigata sake and Chinese wine for a heartier mouthfeel.
The Nanban Ebi dish was the crowning highlight of the meal. Succulent raw nanban shrimp was served raw atop a warm broth of pumpkin, the combination which heightened the surprising silkiness of both textures. A shaving of white truffle added decadence, but it was the shrimp stood out on its own.
Koshihikari rice from Uonuma in Niigata is heralded as the crown jewel of Japanese short grain rice. It’s slightly nutty and sticky, and chef Ling has turned it into the base for this chicken rice degustation, comprising a slice each of soy sauce, roast and poached chicken. The surprise? The rice itself is infused with garlic, ginger and chilli for a true chicken rice taste – almost too spicy for our Japanese friends.
Dessert brings a celebration of the Le Lectier pear, which is harvested only once a year in December. Chef Ling has juxtaposed it with another Chinese ingredient, osmanthus, for a floral finish to the tender pear. As the pear is so delicate, chef has half of it frozen and served with a sorbet made from the other half, for a more substantial and refreshing take. Level 8 & 10 OUE Tower, 60 Collyer Quay. Tel: 6634 3233
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