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2014-02-18
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I paid my visit to Tao's restaurant on valentine day for their valentine special set dinner. For your information, they serve regular set course menu for lunch and dinner. Luckily I called for booking in advance before 3 weeks. It was full house on the night. We are at the last slot 8.30pm so we can enjoy our dinner at no rush. The ambience of the fine dining restaurant is modern and spacious. You will get a better view of Singapore river if you sit at the window side which I recommend.The food
The ambience of the fine dining restaurant is modern and spacious. You will get a better view of Singapore river if you sit at the window side which I recommend.
The food wise, everything was served in order. The foods were well decorated in nice plate.
As starter, we had scallop & sea urchin tempura, escargot platter. They wrote "my valentine" on the middle of the plate for the special occasion. Taste is good for the scallop but not the escargot which I don't like the smell.
As cold dish, we had lavender bluefin tuna, compressed watermelon. The tuna was so fresh and so was the sweet watermelon.
As side dish, we had soft shell crab tempura, truffle mash. The soft shell crab was mediocre but the truffle mash was impressive. It was mashed sweet potato with truffle. It was so tasty with the natural sweet of sweet potato. The best mash I had.
As soup, we had pumpkin soup and cream of mushroom. The cream of mushroom is more recommended even I'm a pumpkin lover because I thought the pumpkin soup could have done better in flavor.
As main courses, we had bbq pork rib, apple cider braised red cabbage and crispy skin fillet of Tasmanian king salmon. The BBQ pork rib is highly recommended which was so juicy and tender. However, the salmon was a tad overcooked.
As dessert, we had sticky date pudding with vanilla ice cream. The pudding is good match to eat with the ice cream to balance the sweetness.
As tea, we had hot rose apple tea and ice summer peach tea. Both were good.
I will visit them again for their regular menu set.
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