Monday, December 29, 2014

Akatombo 赤とんぼ at Marina Bay Link Mall #B2-03 S(018984) - Chef Hirai Shintaro

Akatombo 赤とんぼ Japanese Chef Hirai Shintaro has worked for D&N Head Office in Japan for more than 20 years when he was in his twenties. Now in his early forties, Chef Hirai Shintaro brings with him about 20 years of culinary experience. He was born & grew up in Tokyo, & comes from a family where dad is a Japanese Chef - dad is perhaps the person he gets his culinary influences from. Together with the local Akatombo赤とんぼ kitchen team, he oversees the menu planning and development at Akatombo 赤とんぼ. Chef Hirai Shintaro has worked with D&N Japan since 1994, close to about 20 years. Since 2010 Chef Hirai Shintaro has worked with Singapore office in the set up of new restaurants such as Akatombo 赤とんぼ. Now Chef Hirai Shintaro visits D&N Singapore office & Akatombo at least three times a year and on each visit, he reviews the restaurant operations & conducts training. Besides being well versed in Japanese cuisine, Chef Hirai Shintaro is also great in Italian, Korean & Spanish Cuisine. 


















Akatombo 赤とんぼ is located at :
8A Marina Boulevard, 
Marina Bay Link Mall, #B2-03,
S(018984)
Tel : +65 65094670

Monday, December 22, 2014

Akatombo 赤とんぼ at Marina Bay Link Mall #B2-03 S(018984) - The Signature Tonkatsu Curry & Mentaiko Shrimp Spaghetti

The Akatombo 赤とんぼ Menu 






The Signatures at Akatombo 赤とんぼ


3. Tonkatsu Curry - made using Core Ingredients of beef chunk tender, mirepoix (celery, carrot, onion), Japanese curry powder, pork of serving size 120gm, Japanese bread crumbs, eggs, flour. 


How it is prepared - The mirepoix combination of celery, carrots & onions are cooked for about 3 hours. To the mirepoix is added the thinly sliced Australian beef chunk tender. About 100kg of the beef is cooked for 5-6 hours, and is good for use for the next 3 days. Central kitchen uses pressure cooker to cook the beef till it becomes tender. To the mixture of beef & mirepoix is added the Japanese curry powder to make the Curry sauce. This Curry sauce made at the Central Kitchen is delivered to the outlet daily packed in 1 kg packs. When an order is placed the outlet chef will warm up the 1 kg pack, then pour the Curry sauce onto plate to serve. A 1 kg pack can serve 8 to 9 plates of the Katsu Curry. The regular pack of 1kg ensures the quality & flavors are consistent. The beef used in this recipe is Australian frozen chunk tender. Indonesian fresh chilled 120gm pork is used as cutlet in this Katsu Curry dish. The pork is dipped first into flour, egg, bread crumbs at 175 degrees for 4 minutes & is done ala minute. Akatombo uses OJJ Foods Pte Ltd (formerly known as Ong Joo Joo Food Industries Pte Ltd) to ensure consistent quality products are delivered to the customer's table. This dish is available in the Akatombo's  Lunch as well as Dinner Menu. 

Tasting Notes - The curry sauce used in this recipe is really tasty and umami with a tinge of sweetness coming from the rich beef tender. In fact the beef tender chunks are done so well they have a melt in your mouth consistency and is so fully infused with the curry powder to give you a curried flavor & texture to the meat. The pork cutlet is fried just right & crisp with the flavors sealed within the bread crumbs sos that when you bite into the cutlet the juices oozes out of the meat. 






4. Mentaiko Shrimp Spaghetti - uses Core Ingredients : Japanese meat soup with Shimeiji mushroom, frozen tiger prawns, pasta from Italy, Shiso Oba leaf julienned, chives diced, Nori, Katsuobushi (bonito flakes), Mentaiko. Traditionally, large chunks of Katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuri. Katsuobushi has a distinct umami flavor that comes from its high inosinic acid content. The spaghetti used in this recipe  is standardised at 120gm similiar to the standards applied in major Japanese restaurants. 

Akatombo 赤とんぼ is located at :
8A Marina Boulevard, 
Marina Bay Link Mall, #B2-03,
S(018984)
Tel : +65 65094670

Akatombo 赤とんぼ at Marina Bay Link Mall #B2-03 S(018984) - Chef Kueh Kwang Siew

Akatombo 赤とんぼ Chef Kueh Kwang Siew 

Chef Kueh Kwang Siew handles the kitchen as well as operations at Akatombo 赤とんぼ. He is the only Chef in his family. Chef Kueh started his culinary experience since 2001, when he studied in culinary school for 3 years, after which he arrived in Singapore & worked at Katsu Sumiyaki Restaurant as Japanese Chef doing Sumiyaki, Japanese Grilled food & in ala carte style. 

Chef Kueh joined D&N in 2008 & was stationed at The Asian Kitchen for 2 years, where he served Chinese Cuisine. When Akatombo赤とんぼ started operations in 2014, Chef Kueh was tasked to helm the operations here. He is well versed in Chinese & Japanese Cuisine & brings with him total of 13 years of culinary experience. Chef Kueh's role is to manage the restaurant Akatombo 赤とんぼ first concept under D&N Singapore. 








Akatombo 赤とんぼ is located at :
8A Marina Boulevard, 
Marina Bay Link Mall, #B2-03,
S(018984)
Tel : +65 65094670

Akatombo 赤とんぼ at Marina Bay Link Mall #B2-03 S(018984) - The Signature Sukiyaki Nabe Gozen (Beef Sukiyaki)

The Akatombo 赤とんぼ Menu 






5. Sukiyaki Nabe Gozen (Beef Sukiyaki) - the sliced raw chilled Australian beef does not need any marination at all. Swiss Butchery supplies the chilled beef in sliced version vacuum packed in 1kg packets.

Sukiyaki originates from Yokohama, Japan. In the Kanto region surrounding Tokyo and Yokohama, the ingredients are combined in the skillet and simmered together in the broth. The dish is believed to have originated during the Meiji Era between 1868 and 1912, when Japan opened its ports to foreign visitors. 

Here at Akatombo 赤とんぼ, the beef in this Signature Dish comes with silky tofu, white cabbage, onion, Shirataki (Japanese yam noodle), served with Japanese pearl rice, pickles, three pieces of sushi, Organic Sandy egg, chawanmushi, vanilla ice cream with azuki beans & matcha jelly. 

Shirataki (often written with the hiragana しらたき) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from devil's tongue yam (elephant yam or the konjac yam). "Shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own.















Akatombo 赤とんぼ is located at :
8A Marina Boulevard, 
Marina Bay Link Mall, #B2-03,
S(018984)
Tel : +65 65094670

River JOrdan and JOrdan being groovy on the disco floor !

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