Kuriya

Kuriya is a highly successful chain in Singapore that has rolled into town. The food was well-presented, but left much to be desired on the value front. The Soft Shell Crab Tempura and Satsuma (RM28) was beautifully presented in a tower, but you would have to fight for the crab if there were more than two of you. The Eel and Cheese Roll (RM28) comprised of just four tiny pieces of maki that you would have trouble balancing it on your chopsticks.

They really infuriated with the Kisu Tempura (RM28), made from just one fish fillet divided into four. The Sashimi Salad (RM18) was fresh and the Asari Butter Yaki (RM32) had very sweet shellfish in a lush sauce. And the Kaisen and Yasai Fry Miso Fondue (RM26) was inventive and interesting. But that was offset by the Australia Wagyu Steak (RM130) that was drowsed in a sauce so strong you might as well have been chewing on boot. The Double Salmon Roll (RM22), also another seemingly clever idea of mixing fried and fresh salmon in a roll, fell rather flatly on a dominating flavour of fried salmon skin.

As if by design, Kuriya was hell-bent on one last stab at theft with the Chocolate Fuji (RM12), again beautifully presented in a tower. But look a little closer and there was only a tiny scoop of chocolate ice cream propped up by nothing more than common cornflakes. It proved to be yet another empty promise.

Text & Photo Chan Wai Lee