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2010-07-03
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My fine dining experience has just gone up several notches by having my first 3-course dinner in a private rotating capsule that reaches as high as 165 meters (which is equivalent to a 42-storey building) in the sky at the Singapore Flyer. Stew Lamb Shank VindaLoo and a Glass of Pinot NoirFor the main course, I chose lamb out of a choice of 3 (in case you’re curious, the other 2 choices were the thinly sliced salmon stacked and drizzled in ginger soya gravy and slow cooked spring chicken simmer
Stew Lamb Shank VindaLoo and a Glass of Pinot Noir
For the main course, I chose lamb out of a choice of 3 (in case you’re curious, the other 2 choices were the thinly sliced salmon stacked and drizzled in ginger soya gravy and slow cooked spring chicken simmered with aromatic herb, which surprisingly no one ordered). The lamb is not very tender but I liked the way it was scented with Asian spices.
For a corkage charge of $30++ my friend brought a versatile bottle of Pinot Noir wine from Misha’s Vineyard called “The High Note”. The wine further brought out the spiciness of the lamb with its own aroma which was a mix of exotic spices, blackberry, red summer fruits and dark chocolate. Sounds like a good pairing? You bet it was.
Sticky Toffee Pudding
Yay, it is time for dessert! After the second rotation, we were ushered to the VIP lounge by the uniformed host, where we could relax in comfy sofas - alfresco style, over seeing the river. I devoured up all of the sticky toffee pudding which was normally no easy feat for me as such deserts tend too be too filling. It was served with dual sauce caramel and crème anglaise, making it sweet enough, but not sickeningly sweet. Phew. Coffee, desert and good company - what a delightful combination!
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