Kohaku Tendon is out with its latest and brand new Spring Tendon, only the best of spring harvests in the bowl. The bowl has tilefish, tamagoyaki, white asparagus, bamboo shoots, pickled sakura, and more.
The tempura batter used to coat all the ingredients are made with dry sakura ebi. The most unique ingredient of them all would be the tilefish with its unusual exterior, it is rough, crispy and scratchy. While the flesh is tender and moist. Tilefish is the best in Springtime, during its harvest season. With its skin and scales intact, the fish is coated with batter only on the flesh side, before it goes into the fryer.
Other seasonal ingredients include the white asparagus, which is a highly coveted vegetable in spring. Another noteworthy ingredient is the pickled sakura leaf, which is first coated with tempura batter and then deep-fried. Often used in wagashi, a traditional Japanese sweet, the pickled sakura leaf has a fragrance that recalls the aroma of Japan’s famous cherry trees.
Besides these ingredients, the bowl will also come with the some of Kohaku Tendon’s favourites such as prawn, chicken breast and mushroom tempuras. On top of that, you can get a taste of the mentaiko mayonnaise. We wish it had more mentaiko mayonnaise, it will make the entire experience a richer and more satisfying one.
The tendon will retail at S$18++ from 4 March 2019, for a period of three months. Make sure you hurry down during this period before it is over.
Kohaku Tendon
Address: Eat At Seven, 3 Temasek Boulevard #03-311 Suntec City Mall S038983
Opening Hours: Mon- Sun 11:30am – 4pm (Last Order: 3.30pm), 5pm – 10pm (Last Order 9.30pm)
Contact: +65 6333 4386
Facebook: https://www.facebook.com/kohaku.tempura/
Instagram: @kohaku.tempura
Written by: Coralle Wong
