Popular Tendon speciality restaurant Kohaku Tendon has unveiled its new seasonal tendon for the winter time starting from 3 December 2018 and it will stay on the menu over a limited period of three months.

A true Japanese delicacy, Ankimo (Monkfish Liver) touted as foie gras of the sea will make its debut at Kohaku Tendon‘s second edition of winter collection.

Named Winter Ocean Treasures Tendon, the seasonal tendon bowl ($21.00++) will feature the prized fish liver as the main highlight, including other seafood treasures such as Alaskan snow crab leg, King crab stick, Japanese fishcake, giant prawn, dory fish, fresh squid and Hokkaido cod roe.

Ingredients of Winter Ocean Treasures Tendon (Photo shown for illustration only)

The underrated monkfish liver is a Japanese traditional winter delicacy and is widely adored in Japan and parts of the continent of Europe and Asia. It is very similar to foie gras in terms of taste and texture, hence has earned its reputation as foie gras of the sea.

Kohaku Tendon imports the hard-to-get fresh marine foie gras and recreates the delicacy in a form of tempura which is complemented with fragrant Aonori (dried green seaweed) in the light, crispy batter.

Enjoyed together with other seafood tempura, this new seasonal tendon bowl ($21.00++) is guaranteed to be a hit for every seafood lovers. Comes in a choice of 16 multi-grain rice or Hokkaido white rice and signature original sauce or spicy sauce.

The Winter Ocean Treasures Tendon will be available from 3 December 2018 at all three Kohaku Tendon outlets at Suntec City, Chinatown Point and Boat Quay.

KOHAKU TENDON

Suntec City: Eat at Seven, 3 Temasek Boulevard, #03-311, Singapore 038983
Opening Hours: Daily 11.30am to 4.00pm, 5pm to 10pm

Chinatown Point: 133 New Bridge Road #02-34 Singapore 059413
Opening Hours: Daily 11.30am to 4.00pm, 5pm to 10pm

Boat Quay: 64 Circular Road #01-01 Singapore 049418
Opening Hours: Mon to Fri 11.30am to 4.00pm, 5pm to 10pm

Facebook: https://www.facebook.com/KOHAKU.TENDON/