Fugu tasting menu at Mikuni, Fairmont Singapore
It’s no secret that the Japanese possess one of the most hysterical, eccentric and flummoxing cultures in the world. So much so, that they’re even willing to risk poisoning themselves for the sake of culinary kicks. Blowing up (get it?) in the past few years is a trend that more and more daredevil diners have partaken in: consuming the taboo, stigma-stricken delicacy known as fugu, or puffer fish. Regardless of the risk – after all, fugu are one of the most poisonous fishies in the sea – the art of fugu preparation has become more popular, more pioneering, and most of all, safer. So no need to huff and puff in exasperation; Mikuni at Fairmont Singapore has mastered and, better yet, revamped this tradition. Dive into its new Fugu Grand Tasting Tour set menu.
It’s fine if you know how to prep it
Neutralising the poisonous potential of fugu is possible once you have the relevant sensei-level skills. Thankfully, Mikuni’s Executive Chef, Moon Kyung Soo, is one such virtuoso. And keeping the health of diners a top priority doesn’t necessarily mean slicing off tiny, measly shreds of fugu for your plate – nuh uh. Chef Moon promises to use all parts of the fugu anatomy, so you won’t just be getting your money’s worth, but you’ll also get to savour all the natural flavours of this highly misunderstood dish. Don’t worry, your life’s safe in Chef Moon’s hands!
It can even be eaten on its own
Yes, you don’t need to cook all the poison outta fugu to relish it. Chef Moon retains the purity of the fish by serving it as globefish sashimi – raw, silky and fit for sharing (team bonding level up!). Lest you’re squeamish, you’re more than welcome to wrap the sashimi around shredded baby leeks and dip your petite fugu roll in sweet ponzu sauce. Even its skin can be ingested without harm; warm up your palate with an appetiser of globefish skin jelly with miso and fugu mirin boshi. This promises to be a vibrant broth that’s paired with miso dressing and a sushi ball that’s draped in – you guessed it – raw fugu.
It’s a dish that can take on different forms
Even lionhearts would feel shivers down their spine if they were to attempt gobbling up a raw piece of fugu – totes understandable! Creatively dispelling such qualms, Chef Moon applies his expertise in contemporary preparation to spruce up the centuries-old fugu tradition into modern-day treats. Take the globefish shirako egg custard with yuzu for instance – an edgy chawanmushi enriched with fugu sperm (you’ve gone this far; why stop now?). And if you prefer a lil’ more crackle in your cuisine, munch on the fried globefish karaage served with Japanese sweet green chilli. Turns out, this latter dish will be presented on a paper fan emblazoned with the kanji character, “Ki”, which symbolises energy and power – an appropriately gung-ho way to psych yourself up for this banquet for the bold. Banzai!
Mikuni’s Fugu Grand Tasting Tour menu is priced at $220++ per person for eight courses (additional $90++ with four varieties of premium sake pairing), and will be available from now until the end of January 2016.
Mikuni; 80 Bras Basah Road, Lvl 3 Fairmont Singapore, Singapore 189560; p. 6431 6156. Open daily for lunch 12pm-2.30pm, dinner 6.30pm-10.30pm.
This article is sponsored by Fairmont Singapore.