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2013-07-27
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Refreshments were served by friendly servers while we wait for the magic to begin.Beef Tenderloin on Pu Ye and Granite Hot Stone – Well plated semi raw generous cuts of tenderloin slowly cooks on the piping hot granite as smokes of delicious smells and charring sizzle the signals to your desired rate of cooking. One bite and your taste buds tell you how well seasoned it is followed by a smile.Beef Tataki with shaved parmesan and truffle mayo mosaic – Initial impression was like a red meat tower
Refreshments were served by friendly servers while we wait for the magic to begin.
Beef Tenderloin on Pu Ye and Granite Hot Stone – Well plated semi raw generous cuts of tenderloin slowly cooks on the piping hot granite as smokes of delicious smells and charring sizzle the signals to your desired rate of cooking. One bite and your taste buds tell you how well seasoned it is followed by a smile.
Beef Tataki with shaved parmesan and truffle mayo mosaic – Initial impression was like a red meat tower of beautiful marbling where the princess of taste is held hostage therefore we need to rescue her by eating our way through. Applying a thin layer of truffle mayo evenly on the beef enhances the taste as it melts in the mouth easily barely any effort chewing.
Foie Gras Chawanmushi topped with black truffle slice – combination of highest ranking ingredients (Foie Gras and Truffle) in Western Cuisine fused into a simple small Japanese steamed egg dish in the hands of skilled chefs creates a wow factor on how balanced it tastes, ingredients doesn’t overpower each other and blends together just fine.
Dozo’s freshly baked warm chocolate cake with ice cream – also known as Molten/Lava cake with some people, luscious and gooey warm chocolate oozes out from the moist and dense rich chocolate cake, pairing off with a contrast of temperatures to the creamy and light vanilla icecream pulls the final curtains to this amazing dining experience.Post
