A strikingly colourful restaurant with a menu that's bursting with temptations.
Grab a table by the gorgeous garden for a soothing view, especially at night.
Monkfish liver in ponzu sauce. Nicknamed the "foie gras of the ocean," this was briny, delicate and absolutely delectable.
Amberjack sashimi in garlic sauce. Lots of veggies made this a healthy platter.
Escargot baked in garlic butter. Heaps of tasty escargot slices in the shell, cooked in flames that turned a simple dish into a spectacle.
Golden roll, generously laden with roasted sea eel & mango slices.
Minced tuna belly sushi. Overshadowed by the other more flamboyant items.
Kampung chicken with wasabi sauce. Tender chunks in a flavourful batter.
Fermented bean soup to warm both the stomach and the soul.
Deep-fried shishamo with cheese. A very different way of eating shishamo.
Salmon carpaccio. Not the paper-thin variety, but sliced very thickly instead.
Snow crab tempura. This was perfect; the batter was not too oily, too thick or too soggy. The crab was satisfyingly meaty too.
Cold sake to wash down one of the nicest Japanese meals we've had in ages.
Kin Shui Tei,
Tropicana Golf & Country Resort.
Tel: 7804-2079
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