21/07/2026
One of things we do to stretch our technical and hospitality skills is catering select private events. It's a great opportunity to showcase our dry-aged fish, and —unlike in the shop — be able to offer more luxury items at our same reasonable pricing. We were invited to cater a champagne lunch for 3nity Wines' housewarming for their gorgeous new space (see last 2 pics). We did the food while their closest guests enjoyed a flight of champagne hosted by winemaker Jerome Legras, of Legras & Haas (sommelier gave us a taste of the blanc de blanc. Fantastic quality). We're only posting the food, no faces, in the interests of discretion, but even behind the sashimi counter, we could feel the conviviality, intimacy, generosity and enjoyment. Values that align with ours.
We served 5 courses that included generous amounts of scallops, red shrimp carpaccio, engawa, and sea urchin, in addition to bluefin tuna belly, hamachi and trout.
Prices? Reasonable, because we're professionals. We catered for 30 people for less than RM190/pax(including a discount because 3nity were excellent partners and easy to work with). Events like these reinforce what we believe about human connection and experiences that transcend, as the guests all left with huge smiles and full bellies. We're posting this to show what your humble neighbourhood fishmongers can secretly do, so that you know that every simple tray of trout sashimi carries the same intention and goal of excellence.
Engawa roll, flounder fin on rice and toasted nori
Sea urchin, airflown that very morning.
Red shrimp carpaccio, with daun limau purut, and good olive oil
Harima oysters, topped with wasabi and trout roe
Slicing dry-aged hamachi
Slicing dry-aged trout
3nity's beautiful space in an industrial lot.
The large 30 seat dining table
