No Signboard's Chilli Crab a must-eat?

Ramseth said:

Where to find the best sashimi? Certainly Japan and nowhere else. First there's the quality of the catch around the Japan seas. Then there're the traditional way and care the Japanese fishermen and fishmongers handles the fish, unmatchable by foreign fishermen. You see, the preparation of seafood to be served begins here, from the sea to the market, not in the kitchen.

Then, there's the sashimi chef. Now the task is not cooking. It's simply preparation and presentation to serve. When you're slicing up a fish, one hand is holding the fish steady and the other hand is holding the knife to slice it up. For sashimi serving, every second that your fingers remains holding the fish is transferring heat thereon and therefore lowering its quality. To be fast but not mess up, the skills of the chef and the calibre of the knife are paramount. Such are seldom observed or trained outside Japan. That's why authentic Japanese restaurants outside Japan usually have at least a head chef transferred from Japan. That's also why the sashimi piece of raw fish always tastes better than the one on a sushi, because in making a piece of sushi, the whole palm is involved, i.e. heat transferred and quality lowered.

Then of course, there's the quality of the soy sauce and wasabi.

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not forgetting different season served different fish ...make sure you ask the restaurants staff what is the best fish to eat in that season . here are some example:


Akoudai, sometimes called Akou or Menuke in some parts of Japan, has a very unique look because its eyes, which apppear to be almost popping out of its head. In English it is known as Red Rockfish, and as the name implies, its entire body has a beautiful bright red skin. They live in the deep sea of southern coasts of Japan, ranging from 500 to 1000 meters (1700 to 3300 feet) and this is the reason why their eyes are so extruded; because of the water pressure. The meat is identical to Kinmedai (Golden Eye snapper), containing high amount of fat and is extremely tender. It is suited for any kind of cooking method. The season for this fish is winter.


Kamasu
There are many kinds of Kamasu (in English known as Japanese Whiting or Baracuda) that can be caught on the southern coastline of Japan: Aka-Kamasu (Red barracuda), Yamato-Kamasu (Japanese barracuda), Ao-Kamasu(Blue barracuda) and Oni-Kamasu (Devil baraccuda), to name a few. The most popular variety is Aka-Kamasu, also known as Hon-Kamasu (True-baraccuda). Kamasu is a very aggressive predator that can be swim as fast as 150km/h (90m/h). It has slightly longer under jaw than upper jaw which has very sharp teeth in order to catch other edible fish. It can be grow as large as 50cm (16 inch) and the season is in summer and fall. The most popular cooking method for this fish is salt grilling, but it is also very tasty as sashimi when it's fresh. At some restaurant, they marinate with "Shiraita-Konbu" (white kelp) then then blow torch the skin so that customer can taste the smoky skin with tasty meat together.

Kisu
Kisu, Japanese sillago or whiting, can be found anywhere on the coastline of Japan except the Okinawa islands. It is also abundant from the south China sea to the Korean peninsula. It is impossible to talk about "Edomae-Tempura" (Tokyo-style tempura) without this fish because Kisu is very delicious when it is cooked with oil. Although Kisu is famous for Tempura, it is also suitable for most other types of cooking because of the it's delicate white meat. It is a very popular fish for anglers because you do not need any special skill to catch this fish. The best season for this fish is in summer.

Kuromutsu
Kuromutsu (Japanese blue fish) is abundant throughout the coastline of Japan, the southern part of Korea and the northern part of Taiwan. They love to eat small fish, shrimp, crab and squid; for this they have numerous sharp canine teeth on the upper and bottom jaws. Young Koromutsu live close to the shoreline but they change their field of activity as they grow up to the deeper ocean. As a matter of fact, most Koromutsu that we find at the fish market have been caught in the deep sea, ranging from 200 to 700 meters (650 to 2300 feet). Kuromutsu might not be the most appealing-looking fish, but it has some of the most deliciously marbled white meat in spite of it's appearance. You can find Kuromutsu almost a year round in Japan but the best season for this fish is in winter. The popular cooking method is poaching and eating raw as sashimi.

Bonito
The Bonito is a very delicious fish and it looks almost exactly like a baby tuna. However, it is not in fact a baby tuna and taste quite different from it. They usually live in warm water and comes up to the coastline during the spring in Japan. In New York, this fish's season starts around March and ends around October. It tends to get more oilier towards the end of the season.

Porfirio Rubirosa said:

which one was better?...

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About the same, but Leisure Dome has better ambience than Geylang.

recently took some out of town guests to the no sign board esplanade branch...crabs were good both chili and pepper, the buns were also yummy...and the service was excellent, me and my guests remained at our table the whole night until closing time and the waitresses just kept coming back refilling the chinese tea ,cold water and nuts...this was a saturday night when the place was packed...quite a mixed crowd of locals, angmohs and even arabs...

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Sure or not? Arabs eating in a Chinese seafood restaurant? I don't think any could qualify for the halal label.

Porfirio Rubirosa said:

i personally found dim sum in london better than hk...but i think when it comes to jap food generally speaking, i gotta agree with drifter...best jap food is found in japan...

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bro , not every japanese food taste the same too .. osaka and tokyo have their own cooking stlye and taste ...same like okinawa and hokkaido . and each prefecture have their own hometown language ..even tokyo ppl could not understand hokkaido language . tokyo and osaka ppl have their own way of using japanese language too.

i too was surprised bro...and some of the women were covered up in the black garb...also saw some tudung clad ladies together with their families...think they were from brunei...

Ramseth said:

Sure or not? Arabs eating in a Chinese seafood restaurant? I don't think any could qualify for the halal label.

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yes i am aware of this bro...but tks for your detailed info...

drifter said:

bro , not every japanese food taste the same too .. osaka and tokyo have their own cooking stlye and taste ...same like okinawa and hokkaido . and each prefecture have their own hometown language ..even tokyo ppl could not understand hokkaido language . tokyo and osaka ppl have their own way of using japanese language too.

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For those into Japanese food, particularly noodle-based dishes, I think that the best Chinese noodle dish is to be found in Japan and from Japan. The chuka ramen, as the Japanese themselves acknowledged, 中華ラーメン, meaning Chinese noodles.

Can China sue Japan? First ripped of the Chinese characters and then ripped off the Chinese noodles.

drifter said:

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Teekee must have eaten too much, keep imagine his "friend" is available.............

why is it called NO SIGNBOARD?

at the exhorbitant prices they charged, there isn't any description to fit them.

a plate of chilli crabs cost at least $60.

a meal of 3 dishes of prawns, crabs and a fish would send one poorer by about at least $200 plus.

worth it? no signboard indeed! like bo cheng hu when they weild they parangs!

leetahbar said:

why is it called NO SIGNBOARD?

at the exhorbitant prices they charged, there isn't any description to fit them.

a plate of chilli crabs cost at least $60.

a meal of 3 dishes of prawns, crabs and a fish would send one poorer by about at least $200 plus.

worth it? no signboard indeed! like bo cheng hu when they weild they parangs!

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Agree. Be careful of No Signboard "no government" prices. The same number of people, the same dishes (crabs, prawns and fish etc.) were billed S$300+ at No Signboard but a few weeks later, only S$200 at Jumbo. About the same portions about same delicious. Leisure Dome and Kallang Riverside ambience better somemore than Geylang.

Surprising, Jap food in BKK is way way better than SG also, cheaper somemore, zzzz

drifter said:

the best sushi is not found in japan ? ( why not you say the best durain is found in new york ? ) the one that you ate are not original japanese taste . its customise to suit ppl who dont know anything abbout sashimi , sushi . if the same " roll " are selling in japan , im sure there are no customer . i have try chicken rice in tokyo , all japanese say its good ..but to me it did not taste like chicken rice at all . i bet you cant even know the different between a japanese handmade rice cracker and a machine-made . to the non-japanese ...every japanese food taste the same ...

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of course, the best sushi for japanese is found in japan. but some of the best sushi for americans are found on both coasts. this is to provoke you to come out of your cocoon online. otherwise, you're stuck in your tiny living room watching too many porn videos.

japanese sushi is diverse and has many special restaurants serving unique sushi. for example, i couldn't find vinegar-aged sashimi anywhere in the u.s. there are also lots of specially prepared shellfish and bottom crawlers that require a brave tongue and open appetite. the assortment of colorful seaweed has now shown up in the sf bay area. sooner or later, retiring jap chefs who emigrated to california will bring their specialties and secrets over. there's even a huge sushi distribution center here that imports all kinds of seafood from japan, namely uni and soft shell crab.

in terms of price, it's much better here. in japan, i had to visit too many special small joints to get a wide taste of unique sushi, but that's for the anal and extreme diner. for the majority of the american tourist base, this is not gonna happen. waking up early for tsukiji is already a chore for many. trying out the raw stuff first time for many americans is also a no no, let alone sampling the thousand types of seafood in tsukiji and the adjoining eateries. and i'll set myself back thousands of dollars just doing that in a few days. not worth it. i can have much of the same dining experience here at a few authentic sushi restaurants operated by reknown chefs who find tokyo and osaka too stifling and competitive.

how's your wife?

Ramseth said:

For those into Japanese food, particularly noodle-based dishes, I think that the best Chinese noodle dish is to be found in Japan and from Japan. The chuka ramen, as the Japanese themselves acknowledged, 中華ラーメン, meaning Chinese noodles.

Can China sue Japan? First ripped of the Chinese characters and then ripped off the Chinese noodles.

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kuro ramen included. noodles in roasted garlic black soup. the chinese would never think of that. but would eat it in a jiffy.

Porfirio Rubirosa said:

i too was surprised bro...and some of the women were covered up in the black garb...also saw some tudung clad ladies together with their families...think they were from brunei...

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there's a famous chinese restaurant here in milpitas called dada that attracts even the most religiously-rigid muslims in the bay area. any evening, there will be tables of mullahs, taliban and al-qaida sitting in the midst of infidels. they assume it's halal because it's advertised as a "muslim chinese" restaurant with large pictures of mecca and pilgrimages. little do they know that in the kitchen are hordes of mexicans preparing food. a more thorough check of the chinese menu (there are menus for others) indicate shellfish and bottom crawlers that are abominations to both muslim and jewish diners. the only meat missing on the menu is pork.

Islam has many variations and sects. For instance, the term halal does not apply to seafood for many sects. Malays in this region eat seafood including shells and those critters that feed on the bottom - such as crabs. Indian Muslims in this region do not as their version of Islam comes from India.

In times of crisis and poverty, even eating pork is allowed.

Muslim students continue to patronise non-hahal outlets around the world and it is being pratical. Notice they do not drop their tudung or garb to do so.

Ramseth said:

Sure or not? Arabs eating in a Chinese seafood restaurant? I don't think any could qualify for the halal label.

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The best chili crab is at old airport road Kallang!

http://alfredeats.com/mattar-road-seafoods-chilli-crab-cheap-good-almost-there/

eatshitndie said:

of course, the best sushi for japanese is found in japan. but some of the best sushi for americans are found on both coasts. this is to provoke you to come out of your cocoon online. otherwise, you're stuck in your tiny living room watching too many porn videos.

japanese sushi is diverse and has many special restaurants serving unique sushi. for example, i couldn't find vinegar-aged sashimi anywhere in the u.s. there are also lots of specially prepared shellfish and bottom crawlers that require a brave tongue and open appetite. the assortment of colorful seaweed has now shown up in the sf bay area. sooner or later, retiring jap chefs who emigrated to california will bring their specialties and secrets over. there's even a huge sushi distribution center here that imports all kinds of seafood from japan, namely uni and soft shell crab.

in terms of price, it's much better here. in japan, i had to visit too many special small joints to get a wide taste of unique sushi, but that's for the anal and extreme diner. for the majority of the american tourist base, this is not gonna happen. waking up early for tsukiji is already a chore for many. trying out the raw stuff first time for many americans is also a no no, let alone sampling the thousand types of seafood in tsukiji and the adjoining eateries. and i'll set myself back thousands of dollars just doing that in a few days. not worth it. i can have much of the same dining experience here at a few authentic sushi restaurants operated by reknown chefs who find tokyo and osaka too stifling and competitive.

how's your wife?

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first of all , how you know my living room is small ? if i tell you my toliet is bigger then your bedroom , do you believe ?

yes, i agreed that many singaporean are as lazy as you who do not make the effort to wakeup early for the things you want . tsukiji market is a place to get cheap fresh sashimi . you are good example of a complaining singaporean .Keep talking, someday you'll say something intelligent!



do you think old japanese chef who cannot understand english will emigrate to a english speaking country ? Are you always so stupid or is today a special occasion?

dont talk with your eyes or brain close, if you dont know about japanese habbit and culture .A good chef will not leave japan ...those who willing to leave their country because they cannot make it in their own country . have you not heard of sushi restaurants that are 100years old ? their whole generation involve in sushi making . its not strange to find their business carry on by 3th generation . It's hard to get the big picture when you have such a small screen.

send my regards to your family ....

drifter said:

first of all , how you know my living room is small ? if i tell you my toliet is bigger then your bedroom , do you believe ?

yes, i agreed that many singaporean are as lazy as you who do not make the effort to wakeup early for the things you want . tsukiji market is a place to get cheap fresh sashimi . you are good example of a complaining singaporean .Keep talking, someday you'll say something intelligent!



do you think old japanese chef who cannot understand english will emigrate to a english speaking country ? Are you always so stupid or is today a special occasion?

dont talk with your eyes or brain close, if you dont know about japanese habbit and culture .A good chef will not leave japan ...those who willing to leave their country because they cannot make it in their own country . have you not heard of sushi restaurants that are 100years old ? their whole generation involve in sushi making . its not strange to find their business carry on by 3th generation . It's hard to get the big picture when you have such a small screen.

send my regards to your family ....

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your tiny room shows up on your homemade porn video. can't imagine the awkward contortions.

i name you some great japanese chefs who have emigrated to the u.s., and you try to refute one by one, ok?

there are classic sushi chefs and there are avant garde sushi chefs.

first, the classicists:
masa takayama, now residing in new york and running "masa"
hiroyuki urasawa, well known for fugu in beverly hills
morihiro onodera, best known for buri in los angeles
toshihiro uezu, great with his shiro-ebi in new york city
yutaka saito, best known for his ankimo in seattle
takashi okamura, specializes in kaiseki, but is still great with sushi in dc

next, the new creationists:
nobu matsuhisa mixes jap and euro ingredients to achieve fusion sushi in ny and la
sotohiro kosugi, well known for wrapping translucent slice of squid (and nori) over uni in atlanta
toyoji hemmi combines local ingredients with sushi in chicago
masaharu morimoto, one of the iron chefs, creates crazy unbelievable combinations in philadelphia

last but not least:
eatshitndie yukanshita, makes his own 12-inch maki with crabmeat and raw scallops on the inside, wrapped in yellow soy sheet (not nori), topped with maguro, sprinkled with tobiko and dripped with ponzu sauce. it's called karen's special, named after a customer who craves for raw scallops.

japanese who showed up are fascinated and taking the inventions back to japan to tell their chefs. (hey! we can start our own thread on sushi... forget this chilli crab crap.)

you and your wife are invited. my treat.

I beg to differ , I tried the black pepper and bitter gourd crab from Chef Chan at the National Museum and his is really superior to all others I have tasted in Singapore.

If your budget is unlimited , try the Alaskan beer crab that he serves too , Heavenly is the word to describe his recipe.