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2012-04-05
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This little 50-seater tucked in the heart of CBD is a must visit! With the business brain of young owner, Eddie Han, and the creativity of Chef Mark Richards, it is no wonder those who tasted the service as well as the food of Keystone keeps going back for more. Keystone restaurant opened it's doors on 27 July 2011 serving progressive interpretations of modern European cuisine. Techniques like spherification, dehydration and sous vide were used in the Chef's creation. Not to worry, all these
This little 50-seater tucked in the heart of CBD is a must visit! With the business brain of young owner, Eddie Han, and the creativity of Chef Mark Richards, it is no wonder those who tasted the service as well as the food of Keystone keeps going back for more. Keystone restaurant opened it's doors on 27 July 2011 serving progressive interpretations of modern European cuisine. Techniques like spherification, dehydration and sous vide were used in the Chef's creation. Not to worry, all these techniques do not make your food look aliened. In fact, each dish looks like a piece of art and taste heavenly.
First on the list was the Rosemary and parmesan garlic charcoal bread. Don't let the looks deceive you. You take a bite and you wouldn't want to stop. There's a light tinge of saltiness in it...not too much, just enough for you to savour the deliciously warm bread with my favorite garlicky taste!
Second on my menu was the Roasted sake Chilean seabass with yuzu fluid gel. I so love the texture of the seabass and the sweetness that seems to have been locked into the meat.
Next up was the Green eggs and pulled pork. Flavored with Agria Espuma, Atsina Baby Cress and Tsukiji Seaweed Soil, it gives a simple piece of pork a whole new dimension of taste. Needless to say, I cleaned up the entire plate.
Frankly speaking, I'm not really a fish person. So to capture my appetite with so much fish is a job well done. For my main course, I had Norwegian flat white with Chanterelle Fricassée, Smoked Berskshire Belly and Smoked Sea Urchin Foam. Didn't enjoy the bacon when I ate it on it's own coz it's too sweet and crispy for me. But when I tried to take it together with the fish meat, the crispiness actually added abit of texture to the softness of the fish. If the word 'All-rounded' could be used on food, I wouldn't hesitate to use it on this dish.
I ended my lunch with the 360 Brulee texture flavored with Caramel Custard Foam, Salted Maple and Valrhona Equatoriale. This is a very fascinating dish, at least to me! Who would have thought of stuffing an inverted brulee into a beautifully-cut egg shell!The entire experience was a superb one and I'll definitely go back to try out the rest of the dishes on the menu. Special commendation goes to the service staff....they actually address customers by first name! How personalised is that? Did I also mention that they do have private dining options of up to 22 guests?
Set lunch goes at $38++.
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