Wakamama的Hassun — xinru-t的评论 (2023年9月21日)

A tray with a little bit of everything, inspired by Shojin Ryori, i.e. allium-free Japanese Zen temple cuisine. Some were more simple and natural, such as the baby corn, pencil asparagus, and lotus root simmered in housemade vegan dashi consommé, as well as the steamed baby yam and gula melaka purple sweet potato. Others were stronger in flavour, such as the sake edamame, kombu tsukudani, kombucha scoby compôte handmade tofu (yes, Chef Joyce even handmade the tender tofu), shoyu koji handmade tofu, braised miso baby yam (influenced by a Hong Kong braised duck dish which Chef Joyce grew up eating), miso eggplant (in lieu of unagi), as well as carrot 'bacon'-wrapped enoki mushrooms (my favourite!). Lots of effort and story behind every single dish on the platter! Every morsel was a delight. P.S. Check out my reel of the entire experience of having a vegan omakase at a pet-friendly micro restaurant! https://www.instagram.com/reel/CxFqkicSezK/ #sgvegan #glutenfree #wholefoodplantbased #wfpb #fermented #omakase #womenowned