Preparing the ingredients were easy apart from manually mincing the lamb steak. Already some marinating were involved in the initial process

Alvin, my sous chef, prepared the fillets of Rainbow Trout coated with honey and showered with flour, pepper and salt

The blue bowl I was refering to earlier is at the top right corner, while cooked prawns were bought (it’s hard to get fresh prawns as they are expensive) and finally the leafy Pak Choi to add to the dish’s colour. These ingredients were mainly used to add colours to the dish.

Using Thai Jasmine rice, I added garlic, butter, salt and ginger to make it aromatic and slightly tasty, though not too much! The prawns were added into the rice cooker midway for added flavouring

This sauce, dubbed the “Hakka Sauce” by my housemates, was taught to me by my auntie, and goes well with all kinds of vegetables 😀 They loved it so much that they asked me to make large portions to be kept inside a bottle for future use lol!

My dear housemates loves Korean food, so it wasn’t a surprise to find a packet of Korean Red Pepper Paste lying around, which was essential for the dish as well!

The cooking process itself was done in the following manner
1. The mince lamb was marinated, fried and laced with brandy which was then flamed to give it a charred, sweet taste
2. The Pak Choi and stripped crab sticks were boiled lightly in salted water and then strained.
3. The Rainbow Trout fillets were fried til golden
4. Two eggs were half-boiled to top the dish
5. These were then arranged accordingly: as defined by the dish itself

After topping it with the Red Pepper Paste and the Half-boiled Egg, I present to you Seafood Bibimbap V0.7 ala Tock! My two tasters, Alvin Yap and Wen Yen, had only praises to sing otherwise they will not expect me to cook for them ever! 😀

The front entrance is decorated by FALLING WATER along rocky walls, ending up flooding the floor below filled with soft, round stones. See-through glasses top the deck such that when you walk into the restaurant, it’s as if you were walking upon the water, with the soft sounds of trickling water surrounding you.

I was sitted by a table near to the wine chamber, where I could see the sommelier awaiting my attention. Deciding I wasn’t going to have wine with my dishes, I kindly requested to be seated nearer to the kitchen counter, where I was able to observe the chefs strutting their stuff

By the Teppan Side of this place, where the chefs do their frying, the tables there are pretty lighted up green-tinted glasses that looked simply amazing (and classy to boot)

My Honey Dew Juice arrived first, in a dismal portion for the price paid. Nevertheless you could tell its freshness so I gave it a pass. On a different note, the straw that first came with it was faulty. Before I could grab the waitress’s attention, there was a chef who obviously saw my expression as I found the problem on the straw, and immediately came to replace the faulty straw. Talk about great first impression!

While waiting for my food, I was checking out the interior of the restaurant. Impressive and classy, as to be expected. From the outside looking into the Teppan Side, I could see the chefs meticulously cooking the dishes and painstakingly arranging it with a purpose to whet your appetite even before tasting it. This picture shows a chef blowing fire across a dish, intending to melt the cheese no doubt. Visually pleasing, I must add.

First comes the Seared Salmon with Butter Sauce. As I tentatively checked for inconsistencies on the meat, its smell wafted across my nose giving a sweet scent with a tad of butterish flavour, and that definitely pleased my nose. In a bite, I could see why they are proud of this particular dish: its meat, though it’s clear that the outside is lightly crispy, still retains the smoothness of how cooked salmon should be. The sauce, though a tad salty, was an amazing addition to couple the fish (a great ratio between butter, teriyaki sauce and probably other ingredients known only to the restaurant). I have to say it was a particularly amazing dish!

When the Mizu Fried Rice with Foie Gras was served, I was disappointed and I sure showed it well. Apart from the dismal portion, one could tell that the Foie Gras wasn’t meant to leap out at you. In other words, you could have ordered Fried Rice and Foie Gras separately and combine it into one dish. For the price I paid, this dish was extremely disappointing. Credits to its taste, there was nothing wrong with the Fried Rice, but nothing special either. The Foie Gras, though still delicious, was apparently too pricey for its size and not quite as tasty as it should be. All in all this dish doesn’t get a high rating from me, and I made sure it showed on my expression.

Are you still not drooling after reading all the above? Then watch out for my next post on my trip to Muar, oh yes, the land of Otak Otaks!!