The Longhair, Maternal Unit and I were treated to supper at this well known Stanley Street eatery on Wednesday evening by Di-BundleOfEnergy-Anne.
A new menu with less emphasis on Sushi and more on fusion type Asian foods promises to get Sushi snobs (I only eat my own Sushi after spending an entire day preparing rice!) like myself back into Richmond Hill.
One could then expect a bit of confushin from a new menu.
A sweet but new waitron took our drink orders which included a bottle of sparkling stuff – the champagne cork was released like a gunshot and diners paused in a hush contemplating whether our waitron had been involved in a drive by shooting as she stood frozen. A bit of spillage but management insisted on providing another bottle – nice touch and we were off to an ‘impressed’ start. The second bottle opened with a quiet phhht – like a barely suppressed fart with kudos to the waitron.
The maternal unit is a diabetic prone to stab herself with needles in public so we ordered two mains – cumin crusted squid – for the table to be split in four whilst we perused the menu.
The mains then ordered were Thai Chicken Curry (2), Tuna Steak, Nasi Goreng and a Crab for the Longhair (why she wants to eat her star sign is beyond me, but I am partial to a bit of goat curry so who am I to judge?).
With a sixth sense that can only be attributable to the Longhair secret society they enquired of the waitron if the squid was to be served as a starter and THEN the mains – a bit of a confushed face sent our waitron scurrying off to the head of house chap who added to the confushin by telling us that they do not serve food that way and that the food would come all at once. Some heated words later the Squid was off the order and we settled only on having Mains.
The maternal unit was a bit disappointed at the size of her Tuna Steak, which was pronounced yummy, but I pointed out to her that R75.00 is NOT an indicator of great size – she also would have preferred the steak a bit more on the rare side.
The Thai Green Curries were good and ample – the chicken tender and moist and at R80.00 a serving including rice a value for money option. I stand 100% on the side of the after chilli burn so could have stood a ‘more heat’ option.
We had to ask a few times to get the Nasi Goreng served and, it was pronounced as exceptional.
The Longhair’s crab was an ample size but after scraping the under shell bits we noticed that the claws were not cooked, at all. It was swiftly whisked away and replaced with a much smaller cousin. Now if you want to be embarrassed in any situation then order shellfish for the Longhair as she knows her way around those shells and will suck every last morsel of flesh leaving virtually nothing over for a bit of bisque.
BUT, there was one bit of claw that was impervious to persuasion from the available tools so we had to resort to asking for a crab cracking tool and got two confushing reports; “The last one broke today”, followed by; “My suppliers never seem to have those in stock”. After bashing the poor offending claw with a plate, a hand and a Kikkoman bottle the Longhair gave up and dispatched the offending claw to the kitchen to be bashed into submission – no cowards in my family!
One good thing about the experience for Fushin was that they sold more alcohol than we anticipated ourselves imbibing – waiting is thirsty business. Frustrating for me was watching the alcohol levels rise around me whilst I kept to blood alcohol level limits……
One last thing the Pear (could it have been canned?) and Ice Cream dessert was over sold and under delivered.
Yes I would go again as I do want to try that Cumin Crusted Squid.
With a Credit Card you could get this 8 Piece Seafood Set Delivered in two days: Norpro 6508 8-Piece Seafood Set
Set includes 2 lobster-crab crackers and 6 stainless steel seafood forks. The stainless-steel picks have a spooned end for scooping and tined end for picking (You will save on people like the Longhair using your chopsticks for this job).
A little Google search will reveal more robust ‘industrial’ crab crackers as well.
Alan Straton
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