Table At 7 located a few units away Ippin Cafe is collaborating with them to offer a Kesennuma Shishiori Special Menu. Using only Sustainable Seafood in all the items on the menu to create some European dishes with Japanese ingredients. I love such food theme as I always feel that it is worth exploring food with such a twist.
This Kesennuma Shishiori Special Menu offered by Table At 7, likewise is available from 3 April (same date as Ippin Cafe to start their Sustainable Seafood menu). And it lasts for only 2 weeks.
Table At 7 Kesennuma Shishiori Special Menu
First and foremost is a very interesting dish, Seasoned Salmon Roe K Type (XL) Size, Served Chilled in a Shooter Glass with Shoyu, Kaffir Lime, Grated Ginger and Fresh Wasabi. For those who love Ikura, must try this. Not only the roe are huge and lacking of the fishy taste, with the seasoning, it tasted a little more complex. The secret weapon in this dish was the Kaffir Lime. A dash and the feel was refreshing. Some even feel that the roe tasted fresher.
Moving on are 2 toasts. First is the Chilli Crab On Mantou which I am sure most Singaporeans get excited upon hearing Chilli Crab. The crab meat here are of premium grade, the snow crab from Russia. It resemble our local version except the meat was smooth and so much sweeter.
Next is the Ginger Simmered Sardine Lightly Braised with Chilli and Fresh Tomato on Toast. With ginger and chilli, it elevated the sardine flavour. The fresh tomato injected a light zest on the toast.
Some may resist this dish when you knew that it is shark meat. But no worry. Since it is sustainable seafood, they ensure the population of shark doesn’t decline. The fishing method employed is extremely environmental friendly. The bowl of Minced Pork and Shark’s Meat Balls in Kombu and Wakame Soup is tasty. When Shark Meat mixed with minced pork, the texture is firmer and tastier.
2 salad dishes were on the menu. First is the Spicy Pomelo Salad with Salad Sea Tangle, Crispy Anchovy, Crushed Cashew Nuts and Salmon Flakes. I didn’t find it spicy. It wasn’t memorable; I couldn’t remember much about the taste.
The second salad, Salad Nicoise With Canned Albacore Tuna and Yellow Fin Tuna, was more flavourful. The main flavour came from the tuna. And the complementing vegetables like cherry tomato was strong in flavour too.
Roasted Salted Salmon Flakes Pie with Leek and White Wine Sauce was my favourite among all the dishes. This strong creamy pie stood out for me. The white wine sauce masked the strong pungent flavour from salmon and with the leek, it was outstanding.
Both my most and least favourite dishes are in the Mains category. The Aglio Olio with Wakame, Ikura and Roasted Salmon Flakes will not be something I will order from the Kesennuma Shishiori Special Menu. I find the flavour too flat. All I remember was briny.
I like the Kesennuma Shishiori Special Menu offered by Table At 7. I love most of the dishes in this menu though I will avoid a handful dishes. Overall, it is worth trying. I see the creativity and passions of the Chef through these dishes.
Table At 7 by Karl & Eugenia
7 Mohamed Sultan Road, Singapore 238957
Tel: +65 6836 6362
Mondays – Fridays 1130 to 1430, 1830 to 2230 | Saturday 1830 to 2230
*Disclaimer: This was a media invite.