Mention sashimi and Japanese cuisine like melt-in-your-mouth cuts of otoro and uni come to mind. Korea too has its own version of sashimi, called hoe (pronounced ‘hwe’), which is chewier and has more bite, and this is what Woon Shiman, 43, chef-owner of casual Korean sashimi restaurant Fish & Bones, loves about it.
Located on the first floor of UE Square, the two-year-old joint offers live seafood imported from Korea. It also serves Korean classics like army stew, bibimbap, and seafood pancake. And it’s very popular with the Korean community in Singapore – in fact, we heard about this place via our colleague’s Korean hairstylist.