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2011-03-02
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It was a charming lunch @ one of Singapore’s most talked about dining star – Restaurant André. The lunch started off with Chef Andre’s Amuse Bouche - the wanton skin, infused with onion, tickled our taste buds. Simple, yet so divine.Our first course began with the Imperial Tsar Salmon appetizer, which was lightly smoked & paired with fruit tomatos. The deceiving wasabi-looking accompaniment which many mistook for, turned out to be a distinctive Basil flower sorbet. A invigorating start indeed!I
The lunch started off with Chef Andre’s Amuse Bouche - the wanton skin, infused with onion, tickled our taste buds. Simple, yet so divine.
Our first course began with the Imperial Tsar Salmon appetizer, which was lightly smoked & paired with fruit tomatos. The deceiving wasabi-looking accompaniment which many mistook for, turned out to be a distinctive Basil flower sorbet. A invigorating start indeed!
I love the Baby Leek Ravioli & the Carpaccio of Seafood Consommé, which came with a tinge of Kaffir Lime, totally unlocking my appetite.
Next was the highlight of the day, Foie Gras Mousse! We were told it’s the Chef’s fave personal creation. The goose liver was different from any other I’d tried.
Underneath this dark brown layer revealed another hidden layer of treasure. The bowl was filled with premium delicacies. The essence of the Foie Gras & Perigord Black Truffle was beyond the realm of the exceptional. I just couldn’t get enough of it. Chef Andre, I’ll be back for more!
Another limelight stealer was the Slow Roast Short Rib. The tender piece of meat just melted in my mouth in no time. The Wild Mushroom Polenta Bianca & the Potato & Onion Praline were a delicious pair. Only complaint about this course is the size of the meat. But then again, good stuff don’t come in big portion. I just have to come back for more.
The lovely lunch ended with the “Tarte Au Chocolat” Vintage, a scrumptious milk pudding with ice cream.
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