A Blog about Street food. Black Pepper Crab. Wanton Noodles. Korean BBQ. Hainanese Chicken Rice. Wu Xiang Xia Bing. Soya Sauce Chicken Noodle. Steam Pomfret. Braised duck with sea cucumber. BBQ Pork Ribs. Roasted chicken with spices. Steam crabs. Assam Fish Head. Bittergourd in century egg salted duck egg. Shanghai Xiao Long Bao. Padh Thai. Pineapple Rice. Song Fish Head. Bimbipbam. Thai Green Curry Chicken. Mango Salad. Thai Seafood Tang Hoon Salad. Dory Fish Fillet. Herbal Chicken Soup.
Welcome to my Culinary Journal
To all Foodies who love my blog, hope the tantalising shots of Real Chefs with Real Food will leave a lingering taste & smell of satisfaction, contentment and a taste-buds well-oiled. If you still can't figure it out, dig through my blog.
Tuesday, January 22, 2013
Shabu SAI at Causeway Point Part 6
From this freezer comes the meat that is being served at my table. Shabu SAI differs from other Steamboat Buffet restaurants in that the meat is stored securely in the freezer before they are served at the table, this ensures the meat are kept at optimum temperature to prevent the growth of bacteria. So diners can be assured that their meats served are fresh.
Shabu SAI uses electric induction stove tops to cook the food, which is child-friendly, and has little risk of fire unlike conventional method of using gas canisters in some steamboat establishments.
Promotions at Shabu SAI Add S$1.99 and enjoy free flow of drinks, soft serve ice-cream Child age 5 and below dines free
Shabu SAI represents - Value for money, Freshness, Quality, authentic Japanese Dining experience.
Current Seating capacity is 100 pax, and is ideal for family gatherings, birthday celebrations, anniversary celebrations. Shabu SAI does not entertain reservations, and receives walk-in diners only.