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2014-06-08
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Figuring that some people do not like raw Japanese food, I decided to do another review specially for this group. One thing good about Jogoya is the personal cooking they provide for the Chinese, Dim Sum, Teppanyaki and Western spread where the cooking is done upon order made. We are given pegs which has our table numbers to be placed on the small glass bowls to signify we would that dish. One can order any seafood or even vegetables to be cooked specially by the chef. First up is steamed Alaska
One thing good about Jogoya is the personal cooking they provide for the Chinese, Dim Sum, Teppanyaki and Western spread where the cooking is done upon order made. We are given pegs which has our table numbers to be placed on the small glass bowls to signify we would that dish.
One can order any seafood or even vegetables to be cooked specially by the chef.
First up is steamed Alaskan Cod Fish which was amazingly succulent. It is cooked and served fresh whenever order is made.
The steamed siakap is just so-so and the portion is too big, much bigger than the cod fish. In the past, there was the conventional steamed cod fish which is normally boneless compared to this one.
The grilled lobster with a slab of greenish sauce on top is so-so. Though another customer said that it wasn't that fresh, to us, it was alright and quite succulent.
The fried tempura and also shishamo (not sure of spelling) was amazing. Very crispy and the prawns fried just nice. Very tasty when dipped with the wasabi mayo or even the special tempura sauce with chopped radish.
The Soft Shell Crab tempura was also wonderful. Very fres crab equals amazing tempura!
The Fried Oyster with Omelette was done the way I liked it. The omelette was watery with a log of eggy feel. The oysters were also very fresh. The outcome, incredible!
The Thai Coconut Drink was so refreshing that one of the aunties took two coconuts and our table finished about 4 coconuts alone!
The only thing to avoid here is the Dim Sum corner. The Shanghai Dumpling was worse that the one at the kopitiam food court as the skin was too hard, thick and rubbery. I am embarassed they dare to call this dim sum.
The Buddha Jumps Over the Wall soup of sea cucumber and also a lot of abalone was very clear and refreshing for the soul.
The stir fried or even cheese escargots were a delight to the soul. I even regretted not taking second helpings aside from only one piece of it.
The oyster in cheese, specially cooked by the Western Counter, was also not bad. But at that time my stomach was so bloated to fit any more cheese.
The Grilled Eel (Unagi) was very thinly cut and so delicious.
The Grilled Saba was so-so but others would consider quite nice. I am not a fan of saba though.
The Baked Dory Fish was overcooked and not tasty at all.
I missed trying the many tong sui such as Chrysanthemum Tong Sui, Papaya and white fungus etc as I thought that is something my mother knows how to make.
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