Between our previous bites and musings, the term stonegrill has been mentioned a few times at the dinner table. We're all excited about trying out the different types of restaurants around and outside the city, especially those that offer a unique dining experience. Stonegrilling is not an ancient art but I must say one of the healthier forms of cooking food. Having tried the Korean place down Little Bourke and King, I know we're in for a hot night. Today in the city is a lovely 26 degrees, probably not the best time for stonegrilling but what the heck.
With PG and I had the T-bone special, with a plate of sashimi, cold side dishes of asparagus and cucumber. I know the pictures are horrendous because of the lighting but the sashimi slices were fresh and just the right size. I also liked the asparagus and cucumber side dishes, which were tasty palate cleansers and balances the robust flavor of the beef.
Now, on to stonegrilling. Word of caution, the slab of volcanic stone is 400C. And surprisingly, lasts for almost an hour. While cooking the meat, it is not smoky at all and the smell does not cling to your hair and clothes (thank God!).
Downsides include: #1 the meat was not seasoned well, it lacked a certain flavor but then again, maybe that's not a bad thing, if you're into the more muted flavor or meat. The sauces definitely did not make up for it. Amazingly, 5 sauces were (from the top: ponzu, wasabi and black pepper, sesame, garlic butter and miso, and teriyaki) not enough to make up for it. #2 The basic rule is to cut and cook the raw meat on the stone. It will be better if the raw meat is separated from the stone grill, maybe another plate, where you cut the raw meat and place it on the stone to cook. I know it won't improve the taste and a mere personal preference.
All in all, it was definitely a pleasant experience. Will come back again to try stonegrilling seafood. Sidenote: went to the newly opened Passionflower for ice cream. AZUKI RED BEAN ICE CREAM ROCKS!
Now, on to stonegrilling. Word of caution, the slab of volcanic stone is 400C. And surprisingly, lasts for almost an hour. While cooking the meat, it is not smoky at all and the smell does not cling to your hair and clothes (thank God!).Downsides include: #1 the meat was not seasoned well, it lacked a certain flavor but then again, maybe that's not a bad thing, if you're into the more muted flavor or meat. The sauces definitely did not make up for it. Amazingly, 5 sauces were (from the top: ponzu, wasabi and black pepper, sesame, garlic butter and miso, and teriyaki) not enough to make up for it. #2 The basic rule is to cut and cook the raw meat on the stone. It will be better if the raw meat is separated from the stone grill, maybe another plate, where you cut the raw meat and place it on the stone to cook. I know it won't improve the taste and a mere personal preference.All in all, it was definitely a pleasant experience. Will come back again to try stonegrilling seafood. Sidenote: went to the newly opened Passionflower for ice cream. AZUKI RED BEAN ICE CREAM ROCKS!
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