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2013-01-31 32 views
For a complete coverage, please visit: http://www.epinosh.com/salt-grill-sky-bar-singapore/Confronted by the capturing city skyline, I grew vulnerable at an instant. The breathtaking environ is uncontested, it is no wonder that others called it a romantic spot – I wouldn’t refuse such claim. I often get bewitched by the apparent horizon at BLU, I have thought that was the most friendly distance with the clouds until the restaurant was shut last June. While seeing people displaying their portrait
http://www.epinosh.com/salt-grill-sky-bar-singapore/ Confronted by the capturing city skyline, I grew vulnerable at an instant. The breathtaking environ is uncontested, it is no wonder that others called it a romantic spot – I wouldn’t refuse such claim. I often get bewitched by the apparent horizon at BLU, I have thought that was the most friendly distance with the clouds until the restaurant was shut last June. While seeing people displaying their portraits taken against the limitless blue plane on various social media platforms, I have secretly bookmarked the place even when there’s nothing much to brag about on the food.
Located on the 56th floor at the iconic Ion shopping mall, one has to make his way to level 4 where he will be greeted by a Salt representative at the concierge counter before being transported to the restaurant in a private lift. Clad in stylish layout, pressed table cloth draping the well-aligned tables that sits under the tall ceiling, the space looks so accommodating. The sky bar adjoins Ion’s observatory deck will open at dinner time, sets the mood for some romantic engagement. Even if you don’t get to sit at the bar during the day, you could walk to the observatory deck for a 360degree view of the city landscape before getting yourself chained to the seat. The service staff are polite and sensitive to your needs. Undeniably knowledgeable on the food composite when I throw questions at her except a fair-skinned white macho who expressed disapproving frown when was told that the asparagus tasted weak under the strong blower in the restaurant. The complimentary bread platter makes a great start off. Thick and pillowy, I was given both the raisins and the plain version. They came along with dipping olive oil, and another fanciful yet unique combination of almonds, brazilian nuts, cardamon, sesames, cinnamon spices that adds bites and depth to that fluffy slice. I was nonetheless impressed with the Fig Tart but less with the crab omelette that many raved about. The brutal kind of tart that you must have, absolutely regrettable if you missed. Get ready to be charmed by that utmost thin and flaky puff pastry – resembles someone with bloated tummy, it was filled with airy compartments packed with overlapping pastry layers that was buttery and so brittle. The sweetness in the fig plus the caramelised onion adds sharp flavour to the puff, together with a smack drizzle of acidic verjuice. I liked the fact that they have been less generous with the blue cheese stuck between the figs and softened onions which may otherwise oust the celestial fit in the dish. Most people will look for a robust egg dish that is almost always moist, tender yet with a sturdy structure. The Sydney crab omelette met the minimum – not overly cooked (though it could be better if it had been custardy) to hold up the hearty crab filling but taste flat. The spotless golden-yellow structure centred with simple embellishments was seen mediating in the miso broth with a zen outlook.
Not a must to opt for a side, but I chose the asparagus with confit eschallot. I couldn’t stressed this much that it looked as if it was a cold dish to me. Others might find the dish positive but it seems less conclusive for me. The crunchy stems were cold and although the shallot confit adds slight flavour, I leave the dish unconsidered. For the mains, the char grilled corn fed baby chicken fared sumptuously. Endless enjoyment to bits!! Instead of rubbery skin, it turn out thin crisps, splotched by a wider char surface. I love its smokey flavour that scent the fork-tendered juicy meat. While I enjoyed the well-seasoned juvenile drumsticks, I am more fond of the moisture trapped within the succulent meat space! And if you have not eaten a cauliflower puree, this is the time. The whitish pool of creamy cooked texture was laced with some lemon notes which brings out its dedicate flavour. With less added dairy, the puree retained its light fresher taste. Guaranteeing the best beef from the Northwest of Tasmania, Australia; the Cape Grim has a pronounced wild taste in the meat. Claiming the Australia’s finest hormone and GMO-free grass fed beef, it has been well sought after by top chefs world-widely. Going for medium rare preparation, the brownish exterior charred by flat iron encasing the pinkish marbled meat was somewhat appealing. The crust hasn’t had the satisfactory bite but the meat texture was tender with a bit of chew. Smudge each piece in the tangy yet pungent verde sauce with tons of flavours coming from chopped parsley, basil, capers and garlic, for very acute taste. Also, help yourself to the bulb-crisp frisée lettuce and remember to chow down the addictive fat chips that served alongside! The greatest letdown was the Chocolate Soufflé which arrived with sheer dampness that I can’t live in contention. Yes, it was baked airy in a milder chocolate note but it was all WATERY in the centre, and right to the base!! It seems like alien to me and so I have to summon my genuine feedback when someone came forward to clear my table. With the first dessert being the lackluster, the second one that follows risked greater criticism which I hope not. Of the Chocolate 3 Ways, the chocolate fondant cake has graced the dessert moment with lingering deep bitter flavour emitting from the moist cocoa sponge. The sweet-toothed wouldn’t fancy this but they may find the milk Mars bar a bit more attractive. Utterly sweet, surpassing the regular ones selling at the retail if not for the additional milk chocolate ganache topping the couverture. I have to agree that the treats have been made more luxurious under the Salt theorem, coming up with chunky almond bits coated in gooey soft caramel and premium milk chocolate to make it chic. Still, I wasn’t convinced to switch to a milk chocolate fan. The third was a puny scoop of milk chocolate ice-cream pat with oreo crumbles. Its exterior didn’t give clues to what was hidden until I spooned. I wasn’t told and so I thought it was meant to be a surprise. Like the fondant, this delights me though less captivating than the first since it has been sweeter. But anything that comes with Oreo cookies is pleasurable, I thought. These desserts didn’t quite complete my meal, less memorable. So, if I were to encode anything from Salt, it has to be the splendid horizon plus the entrée.