I really enjoyed the Cold Soba with Shiso (Perilla Leaf) Dipping Sauce by Lilyan Singapore, from Tokyo , so I wanted to try what seemed like a Korean version, by Gwanghwamun Mijin, likewise a Korean specialist in buckwheat soba noodles (Memil Guksu 메밀국수 in Korean). Gwanghwamun Mijin was founded in 1954 and has apparently consistently been awarded the Michelin Bib Gourmand since 2018. I visited their first Singapore store. In the process, I stumbled upon this other intriguing item on their menu that is seldom advertised - Grandma's Fried Perilla Leaf. The description says it is "stuffed with tofu, egg, carrot, green onion, garlic and glass noodles" (screenshot further below). (But seriously, they should have flipped the order of the ingredients! As you will see in the photos.) I love eating raw and tempura shiso leaves in Japanese cuisine, so I was hyped up for this because the deep fried leaves looked very much like shiso tempura. But I was in for a huge disappointment....
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