It's worth coming here even if it's only for this chawanmushi.
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It's very soft, silky, and wobbly, like good chawanmushi served at fine dining Japanese restaurants. And indeed, according to owner @junchen_hong and Head Chef @keeleng_, this is inspired by @akane.eno, Head Chef of one-michelin starred Sushi Kimura. She shared with me that to achieve that silkiness, the chawanmushi must have the right ratio of dashi, Japanese water, and egg, then cooked at very, very low temperature over a longer time.
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And Nude Grill's chawanmushi isn't just any chawanmushi. Instead of dashi, it's cooked using old hen’s stock, infused with black truffles and real foie gras carefully selected after Chef Kee Leng tested over 20 types of foie gras. It's a genius and seamless combination. The whole chawanmushi was occasionally punctuated by sharp ume kosho, and lifted by ginger. Think about it - it's a genius and seamless integration, with old hens stock and foie gras both coming from the poultry family.
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Thanks Junchen for having me and Chef Akane over for this wonderful dinner!