Had my welcome dinner with my team at a seafood Korean restaurant at the Red Dot museum: Fu Jiang Korean Restaurant
No pics of my team as everyone was camera shy. Boo~. Anyway this meal at the restaurant was quite an experience for me.
This is my first time having an entire meal of raw food hah. To name a few, we have normal raw stuff ranging from our usual sashimi which were all so fresh and sweet...
to more exotic food like sea cucumber. To my surprise, raw sea cucumbers are actually bright blue inside and they are very crunchy! Don't be deceived by the look, it is harder than those soft pork bones that we can chew on.
The highlight for the night was Korean delicacy, live octopus! Yes the tentacles were still wriggly away. The one right on the outer side of the plate, almost wriggled off the plate! The octopus were to be eaten with sesame oil and sweet chilli. I must say tt it tasted pretty good heh. Just that the first time i ate it, the suction was so strong, it was stuck at the back of my tongue. For a moment, I thought i was going to be chocked by it hah
The meal ended with champage from Laurent Perrier. Nice~
No pics of my team as everyone was camera shy. Boo~. Anyway this meal at the restaurant was quite an experience for me.
This is my first time having an entire meal of raw food hah. To name a few, we have normal raw stuff ranging from our usual sashimi which were all so fresh and sweet...
to more exotic food like sea cucumber. To my surprise, raw sea cucumbers are actually bright blue inside and they are very crunchy! Don't be deceived by the look, it is harder than those soft pork bones that we can chew on.
The highlight for the night was Korean delicacy, live octopus! Yes the tentacles were still wriggly away. The one right on the outer side of the plate, almost wriggled off the plate! The octopus were to be eaten with sesame oil and sweet chilli. I must say tt it tasted pretty good heh. Just that the first time i ate it, the suction was so strong, it was stuck at the back of my tongue. For a moment, I thought i was going to be chocked by it hah
The meal ended with champage from Laurent Perrier. Nice~
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