with grilled Canadian pork loin slices wedged between a fluffy lotus bun with lettuce and mustard dressing.While Butahage uses local Hokkaido pork in Obihiro, Kyushu pork is used in Singapore instead. “We checked the rules and regulations, and this was what was allowed,” says Hitoshi.
It still makes for a very delicious bowl of butadon; the fat-lined slices are grilled at high heat till succulent, and brushed with stickyThe thick, porky slices ooze meaty juices flavoured by the umamicoating them, while the soft, chewy fat adds some unctuous richness to the dish, which comes with four precisely placed peas .plump, fluffy Nanatsuboshi grains from Hokkaido. Satisfying enough to justify splurging on the L-sized bowl.
The udon here is a little too soft for our liking, though it pairs well with the delicately crispy tempura. For the Hokkaido Special tempura platter, we get three batter-coated black tiger prawns, a whole tender scallop, crunchy sweet Japanese mountain yam, salmon, squid, asparagus and a shiitake mushroom. Pretty value-for-money. There’s also a, which comes with a prawn, crab stick, Japanese mountain yam, pumpkin and long bean.
Butahage opens 1 Aug, 2023 at #01-625/626 Suntec City Tower 3, 3 Temasek Blvd, S038983. Open daily 11am-10pm.
Source: Law Daily Report (lawdailyreport.net)
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