Sashimi Galore: SQUID smoked engawa, prawn broth, arrowhead 軟絲平目海蝦慈菇 @ MUME, Taipei. Shaved local squid poached in clarified butter, smoked hirame engawa (fins area), mustard green, bean sprouts, arrowhead chips, prawn heads broth, fermented chili oil. The Taiwanese local large squid 軟絲 is often served as sashimi, but now it was shaved thin like noodles, which completely reminded me of the smooth Chinese flat rice noodles "ho fun" 河粉 but now with more elasticity of seafood proteins. Shrimp head broth was very intense and full of crustacean flavor, almost like shrimp bisque but with a consommé texture. Together with the bean sprouts and the kick of the chili oil, it felt like eating an Asian soup noodles. The small diced engawa was an excellent addition with its melting fragrant oil dripping into the squid, and but I wanted a few more for its lusciousness. The arrowhead was used in Chinese cooking usually in Chinese new year time and not often to be incorporated in cooking, let alone western cooking. The chips here gave another variation of texture to the soft smooth squid. A strong bold flavored seafood dish, a big contrast compared to the previous scallop one. by little_meg_siu