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2010-08-17
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The opening of the Bukit Timah Guild House (BTGH) marks historic return to the Bukit Timah campus some three decades after they moved out from the Evans Road Guild House.Conveniently located in the heart of Singapore, BTGH and its facilities are housed in a quaint, beautifully restored colonial bungalow. While the other 3 guildhouses are only opened to the NUSS alumni members, the bukit timah guildhouse is opened to the Public.Steeped in rich heritage and nestled amidst the lush foliage of the
Conveniently located in the heart of Singapore, BTGH and its facilities are housed in a quaint, beautifully restored colonial bungalow. While the other 3 guildhouses are only opened to the NUSS alumni members, the bukit timah guildhouse is opened to the Public.
Steeped in rich heritage and nestled amidst the lush foliage of the Singapore Botanic Gardens, BTGH springs a relaxed tranquil atmosphere with an enchanting garden offering members respite from the bustling city.The Guildhouse has a vintage-looking decor, it looks like an old bungalow to me. Seats were available at the restaurant itself or alfresco-dining (magnificiant view at night).
The restaurant introduced set lunch and dinner and the menu changes monthly. The 3 of us were hesistating whether to go for the ala-carte or the set dinner. The set-dinner looks promising, 5 course meal ( cold appetitizers, soup, warm appetitizers, choice of main course, dessert and choice of coffee/tea). The set dinner is priced at $39.80++ which I felt was quite reasonable for the generous portion they served.
The cold appetitizer- Aubergine Parcel with bull tomatoes & mozarella cheese
The greenish liquid is actually Basil pesto sauce which I love it. The black-coloured liquid that surrounds it was the balsamic reduction and I thought it was chocolate syrup. The aubergine slices were nicely grilled and there were tomato slices wrapped in it. Harris was curious why was the dish called aubergine parcel and I explained to him that the tomato slices were wrapped in the aubergine slices and resemble a parcel. The mozarella cheese that was melted at the top of the parcel hardened thus it did not fare well.
Mixed seafood veloute with Tomato
The soup comes with the set menu. The comments was ” Fruity essence and creamy” while . The prawns were unfresh.
The dish serves as a good start, light and refreshing, preparing us for the main course that is to be served soon.
The warm appetitzer- Roasted sea bass on a bed of Crispy Parmesan IntermezzoI was not a fan of sea bass due to the muddy taste but I was quite satisfied with the grilled sea bass that was served. It was nicely-grilled, the texture of the fish is smooth and tender. The fillet is served with some sauce which we could not figure out what was it.
Braised Australian Reg grouper with lemongrass broth & seasonal mixed vegetables
This was my ala-carte order. Since there is only 3 choices of fish on the menu, I decided to have the Grouper fish. The fish requires a longer time to braise thus it was served pretty late. It looks delectable, with the colouful mixes of vegetables and a huge piece of fillet ”sitting ”on top of the mixed vegetables. The fish was over-cooked, resulting a rough and tough texture. Fish normally do not require a long time to cook and since it was braised, it was a wrong method of cooking. However, I love the lemongrass broth and the mixed vegetables. The lemongrass broth taste like tom yam soup minus the spicyness and sourness. It was a little creamy and I can taste a little milky flavour in it. The mixed vegetables include zucchini, squash, aubergines, capsicums…etc. They were diced into little cubes and served together with the lemongrass broth. It was not only colourful but also flavourful! Divine!
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