Mei-i Sushi

A dish can reveal a lot. For chef-proprietor Ah Hong (formerly at Marui Sushi at Cuppage), his slickly strewn bara chirashi sushi ($16) – plated to leave imperfections – speaks of his unorthodox philosophy. The thick, unevenly cut big slices of fresh salmon, tuna, octopus and prawn laid atop separated grains of mildly vinegared rice with wasabi in the middle points to his motivations to move from restaurant via hawker centre to this extremely narrow 20-seater space in the void deck of an HDB. In the confines of this half sushi bar, half-diner, Hong and his wife offer an omakase set at $100, as well as further turn Japanese cookery (and non-cookery) into an artful expression for their loyal corporate followers.

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