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2012-01-18
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One thing I dislike about buffets is the crowds. And the fast-disappearing food from the buffet line. Living in a predominantly kiasu land, it’s not common to find buffet tables to be nearly empty almost as soon as they’re served. Thankfully, I did not face this problem with Nagomi. Every time I went to the buffet line, the food was always at least half-full and the crowd was not that alarming. I always had time to leisurely walk around, observe each dish, decide whether I should choose one or t
One thing that captivated me was the fresh mini lobsters that were still swimming in the tray filled with water! A few of them even managed to escape the tray, onto the table. When I tried to take a couple of them onto my plate, they started crawling and fell on the floor.
Apart from the lobsters, most of the other seafood offered were fresh, notably the fish slices, prawns and bamboo clams. The crayfish and crab were marvellous for the miso soup. I added them in at the beginning before anything else and they made the soup so much sweeter and delicious.
Apart from the raw food spread, there was also a section dedicated to Sushi and Sashimi. Yes, Salmon Sashimi to be exact – they are offered only from 8 to 9pm daily, signaled by the ring of the bell.
Of course, the main star of shabu-shabu is the thinly sliced meat. There were 4 choices to choose from: chicken, lamb, beef and duck. Duck It was my first time. Although I found the meat to be a little on the tough side, the aroma was unmistakable, and it was thankfully, fresh. My favourite had to be the lamb and beef slices though, just swish-swish for about 10 seconds in the bubbling soup, and they would be tender and juicy.
I enjoyed the Goma sauce the most especially with the sliced meat. For seafood, I preferred to eat them on their own or with spicy chilli sauce.
Even though the selection was not that extensive, the seafood and meat slices were definitely of top quality. This is the case where quality triumphed over quality, and I certainly have no complaints.Post
