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2015-08-18 80 views
Few weeks back, I was invited for the food tasting at SELA Restaurant. It is located approximately 10 minutes of walking distance away from City Hall & Bugis MRT station. SELA is a restaurant offering modern European items with mixture of modern Asian creations for the newly revamp menu by Chef Benson.StartersWith the cosy and casual dining setting, we started off with Procuitto Ham & Melon S$16.00 as starter. It is nicely plated with wild rocket, compressed rock melon, pickled beetroot and bals
Starters With the cosy and casual dining setting, we started off with Procuitto Ham & Melon S$16.00 as starter. It is nicely plated with wild rocket, compressed rock melon, pickled beetroot and balsamic gel. Sweet taste of rock melon with some greens do perks up my appetite to start the meal. Soy & Beetroot Cured Fjord Trout S$16.00 served with Japanese cucumber, avocado puree, avurga caviar and smoked oil. Pretty presentation with the caviar as the topping on the salmon sashimi taste refreshing. Pan-fried Foie Gras S$18.00 served with braised daikon, nashi pear, nori and lemon-miso glaze is also one of the starter choices. My favourite dish that I wish to have more than a plate. Loving the soft and tenderness of the foie grass that literally melts into your mouth with the fusion Japanese style of preparation.
Main Course Kakuni Style Pork Cheek S$20.00 was well-received the night. Argula, charred corn kennel, braised leek, roasted parsnip and granny smith sauce is nicely presented on the table. The pork meat is moist and easily tears off with the fork itself.
Confit of Chicken Leg “Chicken Rice Style” S$18.00 served with watercress salad, French beans, baby carrot and chicken jus. Although the presentation is rather normal compared to the rest, the chicken meat served was tender and soft. Pan-fried barramundi S$20.00 served with spring onion mash, coriander salad, crispy garlic and garlic soy sauce. This main has a slight twist of Chinese fusion in it as you can see the crispy garlic is served as the garnishing and topping of the fish. That’s really interesting way of preparation and surprisingly the combination turned out pretty well.
Desserts We were served two types of desserts that night. Vanilla Custard Tau Huay S$8.00. What comes into your mind when you see the word Tau Huay? It’s the Chinese style beancurd and true enough it is but it has the mixture of strawberry gelee, lychee and lychee glaze. So, this is what happens when the east meets the west. Semolina Cake S$12.00 is the passionfruit curd with torched meringue, vanilla ice-cream and passon fruit coulis. Personally it is not my favourite and I find the cake is fluffy and dry. But the combo with vanilla ice-cream was just fine and the taste is towards mild rather than our usual stronger preferences.
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