|JIN Fine Dining|
JIN Fine Dining is a Japanese Restaurant located at the Amoy Hotel along Telok Ayer Street. It served a wide selection of quality Japanese cuisine, under the care of Executive Chef Ray Phun, who has more than 16 years experience in Japanese cuisine.
|Amoy Hotel Lobby|
|Interesting Wall in Amoy Hotel Lobby|
We commence this dining experience with Sashimi Moriawase ($128). A special sashimi platter curated for this tasting. It has fresh and thick slices of salmon, tuna and amberjack. Special on the platter is the whole sea bream. It is actually one of the most popular sashimi in Jeju island. The flesh of the sea bream has a more crunchy and chewy texture. It is slightly different from the common fish sashimi I have tasted.
Kampachi with Shaved Truffle ($25). A delicious Amberjack sashimi topped with shaved truffle. The subtle flavour of the sashimi created a good canvas to showcase the truffle flavour and dressing.
|Kampachi with Shaved Truffle|
Buta Kakuni ($20 for 4 pcs). This simmered pork belly simply melts in your mouth. Braised in sweet sauce, you will definitely feel the “Oink Oink” in the pork belly. The vegetables are slightly bitter, it helps to balance the fattiness from the pork belly.
Tempura Moriawase ($22). This assorted tempura is simply delicious. The crispy exterior works wonder to coated the fresh ingredients, especially on the prawn.
Tontoro Yaki ($16). Grilled pork cheek with delicious homemade sauce. Another delicious pork dishes here. The pork cheek has crisp exterior followed with fatty and juicy flesh. The homemade sauce definitely gave it the umami feel.
We were served two hot pot dishes. Tara Chili Nabe ($28) and Kimchi Nabe ($23). The Tara Chili Nabe is codfish hot pot. In a typical Japanese fashion, the broth is clean and subtle, it allows the natural sweetness from the vegetables and codfish to fill infused into the broth. A little extravagant to use cod fish in hotpot, but it is still pretty good.
|Tara Chili Nabe|
I did not try the Kimchi Nabe, the sliced pork belly in kimchi hot pot as other dishes arrived on the table already.
Iro-Iro Maki ($20). A more luxurious version of maki. Deep fried prawn roll wrapped in fresh assorted fish topped with black colour tobiko. You can taste the layer of each ingredient in a bite. Of course, it will be good if you can put it all in one bite and experience the taste and texture dancing in your mouth.
Jin Maki ($16). I will call this Salmon upside down. Salmon Skin roll wrapped in fresh salmon topped with Ikura (Salmon roe). Kudos to Chef Phun for this creative creation.
Aburi Sushi ($60). A premium selection of grilled sushi. I tried the chutoro and it just melts your mouth.
Niniku Chahan ($8). Garlic Fried Rice. Although the rice is fragrant, I personally find it a bit wet. The garlic just sticks together and a bit chewy. If they can keep an eye on the moisture content in the fried rice and topped it with crispy fried garlic, it will definitely be a perfect ending to the meal.
The décor of the restaurant is very interesting. The main dining hall the main furniture uses dark colour wood panel to blend with the lobby of Amoy hotel. Meanwhile, the private dining room is well-lit and bright with a touch of Japanese culture.
|The Chef's Table|
|Part of Dining Area|
Overall, JIN Fine Dining does serve quality Japanese food using quality ingredients. The menu here is extensive and it caters to customers with different budget. This visit is the first time I ever hear of Amoy Hotel, so sure consider this as a hidden find. Definitely a Japanese restaurant worth to check out.
|Decor to Private Dining Area|
|Decor in one of the Private Dining Area|
Thank you very much to HungryGoWhere and JIN Fine Dining Team for the tasting invitation.
Food & Drink: 8/10
Service: N/A (Tasting Invitation)
Budget per Person: $26 - $50, $51 - $80
JIN Fine Dining
76 Telok Ayer Street
T: +65 6884 6884 (for Reservation)
+65 6536 6258 (for Enquiries)
Mon – Sat: 11.30 – 14.30, 18.00 – 22.00
Closed on Sunday
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