Sunday, March 3, 2024

Uni and Crab Carbonara Udon from Suika

The tranquillity of our Sunday afternoon at Trees Cheesecake & Organic Coffee lingered as we strolled out, feeling recharged and ready for some evening fun. With a mischievous grin, I turned to hubby and asked, "Dinner at Suika?" His immediate "yes" was music to my ears! After all, it had been a while since I'd indulged in the restaurant's culinary magic.

Japanese Seafood Fair sampling at Suika
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Suika has always been my happy place. It's where familiar flavours evoke pure comfort and where the warm ambiance feels like a giant hug. Tonight was no different. My heart skipped a beat as I ordered my Signature Beef Curry with Tonkatsu topping. The anticipation was real!

But before diving into my beloved curry, we started with a shared appetizer: chicken dashi karaage. These bite-sized delights were a revelation! Each piece of chicken thigh was juicy and tender on the inside, encased in a crispy, golden brown batter. The secret? A rich dashi shoyu flavour permeated every bite. It was a delightful explosion of textures and tastes, the perfect way to whet our appetites for the main course.

Chicken Dashi Karaage from Suika
Juicy deep-fried chicken thigh, crispy on the outside and filled with rich dashi shoyu flavour.

And then it arrived. The aroma was intoxicating – a symphony of fragrant spices mingling with the comforting scent of simmered beef. The first bite was pure bliss. The stewed beef tendon curry was everything I remembered: perfectly creamy, rich, and bursting with flavour. Each mouthful was a warm hug for my soul. The Tonkatsu topping was the piece de resistance. The fattiness and crispiness of the fried pork cutlet provided a delightful contrast to the creamy curry, adding an exciting textural element and a pop of savoury goodness.

Uni and Crab Carbonara Udon from Suika
Carbonara-style udon noodles with rich sea urchin cream sauce topped with real crab meat and Ikura

Hubby decided to embark on a culinary journey of his own. He opted for the Uni and Crab Carbonara Udon. Now, I'll admit I was a bit apprehensive at first. But his first satisfied slurp quickly silenced my doubts. The carbonara-style Udon noodles were perfectly cooked, offering a satisfying chewiness. The rich sea urchin cream sauce was a revelation – creamy, luxurious, and bursting with the essence of the ocean. The actual crab meat and ikura (salmon roe) added a textural contrast and a touch of briny delight.

Signature beef curry from Suika
Suika's original stewed beef tendon curry with Tonkatsu

A contented silence filled the table as we savoured the last morsels of our dishes. Suika had once again lived up to its reputation, offering not just delicious food but an experience. It was a reminder that sometimes, the best way to unwind is to indulge in the familiar while also embracing the opportunity to try something new. With full bellies and happy hearts, we left Suika ready to face the week ahead, feeling refreshed and inspired.

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