Of yuzu & udon

Udon was first introduced to Japan 1,200 years ago and Kagawa prefecture, owing to its natural abundance of what and salt, soon gave birth to its own unique version of the slippery noodles: sanuki udon, which is slightly thicker and chewier. This dish, which was originally introduced ceremonially to pilgrims who visited Kagawa's temples, will be on show at Triple Three's Kochi & Kagawa dinner buffet from 24 February to 4 March.

Introducing this regional speciality and preparing it at a live station personally for guests, is udon master chef, Shoichi Mori, who will be flying in for the event. As a fishing port, Kagawa is also known for its shita birame and suzuki (sole fish and sea bass respectively), which will be served hot off the grill, alongside delicious piquant pools of yuzu butter sauce.

The highly fragrant citrus fruit from Kochi prefecture will also be incorporated into buffet dishes like yuzu flavoured chicken tandoori, a light fruit and jelly compote, and kinmedai yuzu miso yaki, grilled alfonsino fish with a salty-sour yuzu miso base. Like its counterpart prefecture in Shikoku island, Kochi is an excellent fishing ground for seafood, and the Katsuo Tataki (seared bonito sashimi) is not to be missed.

$138.90, available for dinner buffet only from 6.30 to 10pm. Mandarin Orchard Singapore, 333 Orchard Road.
For enquiries, please call (65) 6831 6288 or email dine.orchard@meritushotels.com