Can’t decide what to order at Sushi Tei? Its latest autumn menu solves that problem with eight treasures served in mini rice bowls. The seasonal line-up also features A4 Wagyu, crispy whitebait fish and a golden pumpkin hotpot.
The Happō Kodon is for diners who want everything
The Happō Kodon takes centre stage on the autumn menu. It brings together eight “treasures” from Sushi Tei’s selection of popular dishes.
Diners can sample the different flavours with mini portions of rice. A bowl of warming dashi soup accompanies the set. Think of it as a tasting flight for anyone who struggles to choose only one dish.
Image from Sushi Tei
Whitebait gives the fried rice an extra crunch
The Kani Shirasu Fried Rice combines fragrant rice, sweet crabstick and plump whitebait. Sushi Tei then adds more crispy whitebait on top.
The topping sets it apart from a conventional seafood fried rice. It delivers a satisfying crunch and adds a savoury, slightly briny flavour to each spoonful.
A4 Wagyu comes from southern Japan
The A4 Mizusako Wagyu Steak uses beef from a family-owned farm in Ibusuki. The Japanese city sits in Kagoshima Prefecture, near the southern end of Kyushu.
Sushi Tei pan-fries the Wagyu to bring out its rich flavour. Shimeji mushrooms and a special sauce accompany the beef. It is the menu’s most indulgent option and an easy dish to share.
Pumpkin gives the hotpot its golden broth
Singapore may not experience falling leaves or cool autumn days. However, the Kogane Yasai Nabe still brings the season’s comforting flavours to the table.
The hotpot combines assorted vegetables with a golden chicken-and-pumpkin broth. Pumpkin gives the soup its colour and natural sweetness. The chicken base keeps the overall flavour savoury.
It also offers a lighter contrast to the Wagyu and fried rice. Save this dish for a rainy afternoon or an especially cold air-conditioned restaurant.
