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2013-04-21
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See my full review & photos at = http://chefquak.wordpress.com/2013/04/21/majestics-excellent-8-course-wgs-world-gourmet-summit-dinner-on-19apr2013/looked at Majestic’s 8-course WGS (World Gourmet Summit) dinner menu on its website & decided to go for this dinner. this 8-course WGS dinner menu is S$99++pax c/w several hundred $ for other WGS dinners & there is a 10% Citibank credit card discount. The lobster soup with a yasai (veg) tempura was a great start. The lobster meat were plump, sweet &
looked at Majestic’s 8-course WGS (World Gourmet Summit) dinner menu on its website & decided to go for this dinner. this 8-course WGS dinner menu is S$99++pax c/w several hundred $ for other WGS dinners & there is a 10% Citibank credit card discount.
The lobster soup with a yasai (veg) tempura was a great start. The lobster meat were plump, sweet & tender. The soup was very smooth & tasty – the intense hae mee (prawn noodle) type stock, not the foam cappuccino bisque served at most western fine dining. the tempura batter was good.
the abalone and lotus roots with a minced oyster filling in batter & brocoli in brown sauce was a superb dish. Chinese dried abalones in brown sauce are always soooo good. the abalone was smaller than the 5-head ones at Xin Cuisine, probably 8 or 10-heads but still good size. the lotus root with minced oyster though was par excellence, very good indeed!
next item on the menu was plump, sweet,nicely seared hokkaido scallop sitting on a marrow gourd, and it had an amazingly large black truffle topping it! I love the fragrance truffle & truffle oil add to dishes (especially cold Japanese noodle topped with caviar & some truffle oil at Gordon Grill) but never believe in paying stratospheric prices for them.
the 4th dish was 1 of the best caramelised pork rib I had. you can the glaze, glistening..not sure how it is done – whether baked or deep (or shallow) fried & braised. the plating was good with the green tea powder donning some chinese character (京?). next was the teochew steamed promfet – as good as any good teochew restaurant, not sure the plating & pigskin topping (odd choice) was an effort in fine dining presentation? whatever – the taste still a good robust steamed teochew promfet dish.
we were expecting panfried wagyu MBS6 – I guess maybe that was too much of an expectation for the price? haha.
what we got was panfried wagyu guotie (锅贴)..when reading menu I was thinking a panfried wagyu + a pot sticker yum yum..it was not to be..the minced wagyu was very tasty & the dough was good..not quite the same but well can’t have the best of everything,
the 2 desserts were I guess another effort at creativity & fine dining.. don’t know what to make of the cherry pie thingy..the pastry was excellent, lovely swans too, the filling a bit sweet & not my thing, like a sticky date pudding? maybe.
the ice dessert I consider a 败笔 (point of failure) of an otherwise outstanding menu..the usual aloe vera sorbet at Majestic is so good no need the trouble to invent something fancy..not that it was bad really, but it was much ado about nothing – an ice jelly in a hawker centre would be more shiok!
overall it was an outstanding & enjoyable dinner. the WGS menu promotion is until 26apr2013.
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