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2010-10-06
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Starter #1: Marinated Japanese bluefin tuna, smooth avocado marble, hearts of palm and intensely sweet cherry tomato.This is a very ‘me’ starter cuz I like everything on the plate. And it’s most interesting cuz of the hearts of palm which I’ve never tried before. They have a very delicate flavour like artichokes and resemble thick white asparagus, sans tips.Starter #2: Char-grilled Obsiblue prawn, al dente mushroom risotto and confit egg yolk.This is even better than starter #1. Come on, who wou
This is a very ‘me’ starter cuz I like everything on the plate. And it’s most interesting cuz of the hearts of palm which I’ve never tried before. They have a very delicate flavour like artichokes and resemble thick white asparagus, sans tips.
Starter #2: Char-grilled Obsiblue prawn, al dente mushroom risotto and confit egg yolk.
This is even better than starter #1. Come on, who wouldn’t get weak at the sight of bright cheery confit egg yolk in all its wobbly glory?
Main: Main course #2: Japanese trout cooked “sous vide”, chanterelle mushrooms, spring onions
This was strong in flavours, leaning more towards the salty side of the scale. The trout was perfectly cooked but I can definitely do without the foam on top since it doesn’t really add any flavour to the dish.
Dessert: Strawberry-yuzu tiramisu, chocolate tuile, strawberry granitee.
What wins our votes is the superbly smooth and soft mascarpone cheese that’s second to none. The creamy yet light mouthfeel doesn’t taste like any other mascarpone cheese I’ve ever tried before and I even double-checked with the waitress to assure myself that I didn’t assume wrongly, haha. Minus some points for the so-subtle-it’s-almost-not-there citrus flavour though.
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