This March, the spotlight shines on anago, or salt water eel. Known for its soft texture and sweet taste, savour anago prepared in ways such as Deep-fried Sea Eel and Ohba leaf, Simmered Sea Eel and Vegetables served in Iron Pan, Tobiko Pasta with whole Sea Eel and Sea Eel Maki Sushi with Pommery Masturd Sauce, among others.
A La Carte from RM25.00++ per selection
No comments:
Post a Comment