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2011-03-08
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Sexy, unabashedly opulent with personal & surprisingly warm service & menu bursting with sensational dishes; all these take place in an elegant upscale French restaurant in the heart of Marina Bay Sands. When culinary meets "art-de-vivre", this new kid on the block is wooing diners with their oasis of fine food. And if you don’t mind remortgaging your house for a dinner, this place is for you. Since Guy Savoy made their statement at the Marina Bay Sands, I’ve been dying to step foot in this savv
When culinary meets "art-de-vivre", this new kid on the block is wooing diners with their oasis of fine food. And if you don’t mind remortgaging your house for a dinner, this place is for you.
Since Guy Savoy made their statement at the Marina Bay Sands, I’ve been dying to step foot in this savvy restaurant. Then came my birthday; an absolute excuse to get pampered @ S$375/pax (set menu) or S$1,000 for 2, incl drinks & taxes. Reservation was made a month ahead, to ensure I secure a place there.
They sure have an unusual way of presenting their Amuse Bouche. The server came & handed me a cocktail stick – Foie Gras Terrine paired with crispy bread. It was delicious. What a pleasant opening!
A crockery, resembling an espresso cup was placed on the dining table. Parsnip Soup was served. Then the pair of hands that served us, lifted the “cup” to reveal a Duck Roulette. The Beef Jelly, mingled with the duck was a triumphant recipe. Now, here’s a Chef that will surprise you with an intriguing menu, & I was hungry for more surprises.
Next on the list was the Oyster In Ice Gelée. The oyster was delivered fresh on a bed of artificial seaweed, which we’d been advised not to eat them.
The Homard du Maine, which was Maine Lobster, served raw. Out of the blue, smoky cold steam engulfed the entire plate & this seafood was immediately raw-cooked in cold steam. What an eye-opening experience for me! I was totally mesmerized by the transformation.
After that, I was slurping away the Lobster Consomme which was dished out cold. Yummy!
My hair stood up when I was told the fish course would be served with SCALES!! The lovely lady assured me the scales were done perfectly to give a crisp. Sorry Chef, I just had to remove the skin. I took half the fish & it tasted good especially with the Black Trumpet Mushrooms & the sauce.
The dessert-looking course is one of the best I’ve ever taken. Guy Savoy calls it Colours of Caviar. Not only it’s colourful by sight, it’s also colourful by taste. I was pleasantly surprised by its unique mixture of taste.
The Chef has cleverly translated his flair for French Cuisine by displaying his artful culinary skills with just a simple use of Caviar. I’d no idea what comes next & I was anticipating for more.
The next dish was a teaser. The server brought a pot, opened the lid & let us smell. It was like see no touch. Then, he covered the lid & we watched helplessly as he took it away. Hey, don’t go! Don’t remove my Foie Gras!!
The server finally returned with my Foie Gras, attractively arranged with Radish in an orangey Beetroot sauce. Perfect!
The flavourful Soupe d’Artichaut à la Truffe Noire was served with Toasted Mushroom Brioche. The server gently creamed Black Truffle Butter onto the Brioche. She recommended us to put it into the soup & eat it together. Indeed, the combination was just perfect. This Artichoke & Black Truffle Soup is their signature dish & the Ala Carte price is @ S$70!!
The Pigeon course was done in two ways & presented with a “Polychrome” of Beets, paired with a cup of delicious Consommé. I was incessantly seduced by the Chef’s ingenious creativity.
A trolley of Fine Cheese was brought in, which signalled the meal was coming to an end.
The Sorbet was a real tour de force, with textures of Apple cleverly layered. Fresh Apple juice was then poured into the zesty sorbet. The crispy Apple Chips were a witty addition.
The Floating Island was a dessert spoon displaying an interesting egg-white Marshmallow, topped with Coconut. Coupled with it was a mixture of icy Passion Fruit, Mango & Pineapple. It was really refreshing after a full satisfying meal.
The entire meal finally ended with another of Guy Savoy’s brilliantly complex recipe - Chocolate Orb. The friendly server “insisted” that I pay full attention to this transformation as she poured the warm Chocolate sauce over it.
Slowly, the Orb melted, revealing delightful ingredients inside. Every process at Guy Savoy was like watching a performance. In this case, it was like watching a magic show.
It was a magical gastronomic experience around a nicely dressed table; a whole spectrum of haute dining experience that was sheer heaven. As far as big-ticket diners go, the Chef's tasting menu is a decadent splurge that's worth every penny comparing to its Ala Carte. Despite the extravagant price tag, the restaurant was almost packed to a bream. I can now understand why. It’s definitely a cut above the rest.
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