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2013-02-18
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Setting: beautiful colonial house looking out to Botanic Garden's lush greenery. The perfect setting for a sizzling, romantic date. Also a good place for small group intimate wedding parties (the restaurant area sits about 50 pax)Service: impeccable. Meet restaurant manager, Mr Bernard Mak who is an interesting conversationist with much experience in the service industry locally and abroad and very hip for his age. Food: lovingly prepared and plated.I ordered the degustation menu which costed S
Service: impeccable. Meet restaurant manager, Mr Bernard Mak who is an interesting conversationist with much experience in the service industry locally and abroad and very hip for his age.
Food: lovingly prepared and plated.
I ordered the degustation menu which costed S$110 / pax:-Amuse bouche - a tiny serving of raw shell fish with alfalfa sprouts to whet the appetite.
Blue fin tuna ceviche with trout roe, cucumber, citrus grapefruit, fruity olive oil, verjus air: Delicately put together, with a little hint of Heston Bluemental's signature "Song of the Sea" dish cos of the froth.
Pan roasted frog leg - black garlic, creamy garlic aioli and violet beignet, Iberico ham, rocket salad and watercress coulis: Who would have thought ang mohs like frog legs as chinese do? A unique dish which I enjoyed much.
Then came the main - you have a choice of either "Catch of the Day" Pan-seared (it was dory fish the day I went) with cauliflower, tomato confit, lettuce, sakura ebi, bonito glazed. Nothing too spectacular, didn't leave much of an impression as compared to the Lamb Shoulder (sous vide) with capsicum coulis, sauteed Provencal vegetables stuffed in tomato and black olive sauce. It was melt-in-your-mouth goodness, stewed to perfection.
For dessert, "Man-Go-Pop" was such a well-thought out dessert, even its name was whimsical and fun. It was frozen curry mango curd with jelly, crispy rice cracker and fresh coconut sorbet. Sweet, sour, salty and spicy, all in one, yet it does not confuse the palate. Absolute magic.
Coffee and tea served thereafter, with petit four - another dessert that is made to resemble a seaside - crushed cookies for the sandy beach and seashell madelines and lollypop sorbet.
It does not come cheap, but well worth trying once in your lifetime. A truly unforgettable culinary experience.
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