In a first-ever collaboration, the Japan Farmed Fish Export Association (JFFEA) and the Japan Rice and Rice Industry Export Promotion Association (JRE) joined forces to showcase the versatility of Japanese buri (yellowtail), madai (red sea bream), rice and sake.
This initiative highlights how Japanese produce can be reimagined in diverse cuisines—from traditional to modern interpretations. Several fine dining restaurants in Singapore including Peach Blossoms, Imbue and Path have created exclusive dishes featuring these premium ingredients.
From 15 to 29 November, Hai Tien Lo at Pan Pacific Singapore will be presenting Cantonese-style claypot-braised yellowtail collar with roast pork, handcrafted beancurd and browned garlic. Chef Ricky Leung will also prepare stir-fried seabream fillet with white asparagus and XO sauce accompanied by egg-fried Hokkaido Yumepirika rice.
For something with a twist, two-Michelin-starred Thevar will be preparing a selection of dishes (on rotation daily) from 27 November to 11 December 2024.
Snacks include buri tartare with crispy idli and curry leaf raita or tai panner cutlet with pickle cabbage and Madras curry aioli. For appetisers, the chef will serve buri coriander and chili – spiced cured fish with yuzu ishtu and coconut chutney or tai Chettinaad with pepper fry roti and turmeric pickle.
Mains-wise, there are thre components: Tai Polichatu – fish cooked in banana leaf with coconut and spices , Fish Biryani – Kerala-style, with Japanese rice for biryani and Fish Head Curry Salna – yogurt style fish head curry.
Three sakes will be offered too: Manotsuru Junmai Brese. Nihonsakari Junmai Daiginjo Fuga and Manotsuru Junmai Daiginjo Soda Yamadanishiki
Over at popular homegrown zi char eatery, Yang Ming, diners can enjoy ginger steamed tai served with Japanese rice (from 27 Nov to 11 December). Look out too for a cooking demonstration on 30 November 2024.
