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Joy of marvelous meat-less dining experience
2016-01-04 177 views
Joie (pronounced as "Joy") by Dozo is a fine-dining meatless (vegetarian) restaurant started and owned by Mr. Huang Yen Kun, who is the owner of the now-defunct, wildly successful DOZO. Joie by Dozo is located at the lush rooftop garden of Orchard Central, offering natural surroundings that also reflects the menu - a menu created by Mr. Huang and his team of chefs who traversed the globe to try different dishes from Michelin-starred restaurants to get insipirations for! Hence Joie by Dozo was bo
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 Joie (pronounced as "Joy") by Dozo is a fine-dining meatless (vegetarian) restaurant started and owned by Mr. Huang Yen Kun, who is the owner of the now-defunct, wildly successful DOZO. Joie by Dozo is located at the lush rooftop garden of Orchard Central, offering natural surroundings that also reflects the menu - a menu created by Mr. Huang and his team of chefs who traversed the globe to try different dishes from Michelin-starred restaurants to get insipirations for! Hence Joie by Dozo was borne, with a mission to bring about a delectable meal that is not only gastronomically adventurous, but also healthy.
Gratinated Champignon with Mozarella
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 Gratinated Champignons with Mozarella, served with sweet potato wedges, Tennessee potato puree and Belgian endive and foccacia. This dish boldly simulates the signature French escargots; even the buoyant texture of the Champignon mushroom mushrooms resembled that of the escargots. The gratin was flavourful and cheesey; the burnt edges especially crispy, and one couldn't stop digging at the dish till the entire pan was emptied out literally.
Zucchini Tower
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 The iconic Zucchini Tower - belts of sliced zucchini stuffed with crème cheese, truffle mayo, coiled around a medallion puff pastry and served with beetroot sphere on the side. The refreshing strips of zucchini were crunchy with natural sweetness heightened by the stuffings and given an extra bite with the puff pastry. The beetroot sphere was luscious and exploded tastefully in the palate.
Vegetable Sashimi On Ice
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 The Vegetable Sashimi on Ice with Quail Egg Shooter Glass was easily one of my favorites, looking exactly like the Japanese sashimi platter and tasting hauntingly like it, too. Loved the Carrot Sashimi best; it represented the classic salmon sashimi very closely, in texture and even flavour, so we asked for a separate additional platter of this.
The Konjac aka Magic Yam (or known as "wai san" in Cantonese or "魔芋" in Chinese") had a slightly starchy flavour and was delicious eaten on its own, not as a representation of squid sashimi. The Pear Sashimi was sweet and fresh. Loved the rolled-up Coconut strips and Quail Egg Shooter too - the latter giving a unique blend of taste and flavour. The Blueberry Pearls that represented caviar were another brilliant creation exuding with luscious goodness.
Grilled Bai-ling Mushroom Steak on Pu-Ye Granite Hot Stones
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 The Grilled Bai-Ling Steak on "Pu-Ye" Hot Stone, served with mash - one of the most beautifully artistic dish I have ever come across, encompassing all the elements of nature on the table itself. The huge Bai Ling mushroom would represent a huge abalone in this case, resting on a huge leaf upon the granite stone. It was still sizzling gently when placed on the table. The Bai Ling mushroom steak was succulent, chewy and exuded the earthly tastiness of white mushrooms.
Truffle Risotto
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 Next, Truffle Risotto, a common French dish made uncommon by the rich and harmonious infusion of black truffle, cepes, edamamme, mascarpone cream and parmesan crisp. The added touch of edamamme beans was to me, simply brilliant - so we took a spoonful of risotto with edamamme, and it instantly added bite to the softer, grainier texture of the rice. Loved the parmesan crisps as well, added flavour and texture further to the brilliant pasta dish.
Red Wine Poached Pear with Vanilla Ice-cream
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 Then there was Red Wine Poached Pear with Vanilla Ice-Cream - wine and poached being two of my favoritest things in the world, so this dessert might have been biasedly good in my humble opinions. The soft, juicy poached pear was nectarous with the blessed union of pear's natural flavour infused with red wine's bittersweet notes; the vanilla ice-cream was a lovely complement.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/media-invite-dinner-at-joie-by-dozo.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$70 (Dinner)
Recommended Dishes
Gratinated Champignon with Mozarella
Zucchini Tower
Vegetable Sashimi On Ice
Grilled Bai-ling Mushroom Steak on Pu-Ye Granite Hot Stones
Truffle Risotto
Red Wine Poached Pear with Vanilla Ice-cream
  • Chef's Platter
  • Fruity Tea
  • Vegetable Sashimi on Ice
  • Hedgehod Mushroom
  • Grilled Bai-ling Steak on Pu-Ye Hotstone
  • Red Wine Poached Pear
  • Warm Chocolate Cake
  • Cheesecake
  • Gratinated Champignons with Mozarella
  • Duo Ravioli
  • Wild Rice with Eggplant Terrine
  • Yogurt
  • Tartare Au Naturel
  • Transparency of Manchego Cheese
  • Tomato
  • Dragonfruit Lotus
  • Matsutake Cake