COCONUTS HOT SPOT — We don't know about you, but eels in captivity look pretty icky — all black, slimy and slithery in foamy water. They're really not an appetising sight. Or smell, for that matter.
But damn if they don't taste hella good after being prepared by the masterful hands of a seasoned Japanese chef.
There's really not much else at new Keong Siak joint Man Man Japanese Unagi Restaurant except unagi, unagi and more unagi. High quality unagi at that too, especially since the restaurant gets their supply only from Isshiki— a district that's been farming eels since 1904. Unlike normcore eels, these bad boys are fat, possess softer texture and offer richer flavours.