You know smoked salmon, the orange hued fish you see in the appetiser section of buffets. Well, this smoked salmon is nothing like that.
For one thing, the king salmon is a very different creature. Also called chinook, the biggest one on record is 30kg. This restaurant has brought in one that is 26kg and that was one big fish.
The chef smokes the thick fillet (S$26.95) with hickory chips for about 8 minutes. That’s when the fish gets about 80% cooked and is still pink. It is also the stage when the texture is at its most exquisite: satin smooth from the natural oils coaxed out by the heat.
It is served immediately to the table and must be eaten while still warm. Let it get cold and the fish firms up.
The smokey hickory flavour is exactly what is needed to balance the fish oils. Add a dash of wasabi if you want a nice little kick. Or eat it as is.
Be forewarned, there are limited seatings in this place, so make a reservation before you go there. And prices are steep: expect to pay between S$35 to S$50 per person.