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2012-06-09 15 瀏覽
After a short break from this fine diner, I am back to try more of their dishes. This time, it was through a friend's suggestion. One fine day, we will definitely conquer the entire menu!!First on the list is, of course, their yummy Rosemary and parmesan garlic charcoal bread. There's no better way to start the meal than a warm, sweet smelling bread with their soft butter.The next item that was served to us was the Irish oyster with tsukiji seaweed. The presentation alone was impressive. Th
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After a short break from this fine diner, I am back to try more of their dishes. This time, it was through a friend's suggestion. One fine day, we will definitely conquer the entire menu!!
5 瀏覽
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First on the list is, of course, their yummy Rosemary and parmesan garlic charcoal bread. There's no better way to start the meal than a warm, sweet smelling bread with their soft butter.
5 瀏覽
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The next item that was served to us was the Irish oyster with tsukiji seaweed. The presentation alone was impressive. The sweetened taste of the oyster is something different from the tobasco sauce and lemon juice taste I normally have.
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For starters, I ordered the Jamon Iberico with black mission figs, reblochon, passionfruit quenelle and rockmelon gel. This is a must have! It was quite a good idea to include the passionfruit quenelle as palette cleanser because the taste from the meat was quite strong.
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My friend had the Snake river farms pork belly with kakuni, blood orange & chili jus, yukon chip and karashi paint. I must say that the presence of the yukon chip was quite fascinating. If not for the fact that this wasn't the dish I ordered, I would have finish the chips for my partner. The meat was soft and it simply melts in your mouth! I would love to order this dish the next time I come.
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For main course, I had the Green eggs & pulled pork with agria espuma, atsina baby cress and tsujiki seaweek soil. I know I had this the previous time I was there but hey, if the dish is good, I wouldn't mind stuffing it into my stomach again! And it is still good. The softness of the pork aids in the speed I put the meat into my mouth. If I have the stomach for 2 main course, I certainly wouldn't hesitate to do that.
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My friend ordered the Blackmore wagyu slider with grilled mantou, aged English cheddar, vine-ripened tomato and mustard rémoulade. Didn't get to taste it but I like the east meets west presentation. I never thought that anyone could have mix the chinese mantou into a french cuisine!
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To end the meal, I had Silken curd with mikan mandarin, compressed thompson grapes and vanilla bean. The curd is smooth and slides down your throat easily. The fascinating part was the dehydrated mandarin. It was almost like sugar but with a tinge of tangy taste. The curd alone was abit blend but with the sweetness of the mandarin and grapes, the overall taste was almost perfect!
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My friend has the 360 Brulee texture with caramel custard foam, salted maple and valrhona equatoriale. This is still my favorite dessert not only because the brulee was presented in an egg shell, but because I am still impressed with the way the entire brulee was inverted and stuffed into a shell! Since it's inverted, the best way to eat it is to plunge your spoon all the way inside the egg (touching the bottom) and make up way up!

I still feel that the food and service is worth every cent. Not because they remembered what I ordered before but their personal service and the ambiance made my friend and I really comfortable. On the whole, it was another excellent dining experience!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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等級4
2012-04-05
This little 50-seater tucked in the heart of CBD is a must visit! With the business brain of young owner, Eddie Han, and the creativity of Chef Mark Richards, it is no wonder those who tasted the service as well as the food of Keystone keeps going back for more. Keystone restaurant opened it's doors on 27 July 2011 serving progressive interpretations of modern European cuisine. Techniques like spherification, dehydration and sous vide were used in the Chef's creation. Not to worry, all these
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This little 50-seater tucked in the heart of CBD is a must visit! With the business brain of young owner, Eddie Han, and the creativity of Chef Mark Richards, it is no wonder those who tasted the service as well as the food of Keystone keeps going back for more. Keystone restaurant opened it's doors on 27 July 2011 serving progressive interpretations of modern European cuisine. Techniques like spherification, dehydration and sous vide were used in the Chef's creation. Not to worry, all these techniques do not make your food look aliened. In fact, each dish looks like a piece of art and taste heavenly.
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First on the list was the Rosemary and parmesan garlic charcoal bread. Don't let the looks deceive you. You take a bite and you wouldn't want to stop. There's a light tinge of saltiness in it...not too much, just enough for you to savour the deliciously warm bread with my favorite garlicky taste!
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Second on my menu was the Roasted sake Chilean seabass with yuzu fluid gel. I so love the texture of the seabass and the sweetness that seems to have been locked into the meat.
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Next up was the Green eggs and pulled pork. Flavored with Agria Espuma, Atsina Baby Cress and Tsukiji Seaweed Soil, it gives a simple piece of pork a whole new dimension of taste. Needless to say, I cleaned up the entire plate.
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Frankly speaking, I'm not really a fish person. So to capture my appetite with so much fish is a job well done. For my main course, I had Norwegian flat white with Chanterelle Fricassée, Smoked Berskshire Belly and Smoked Sea Urchin Foam. Didn't enjoy the bacon when I ate it on it's own coz it's too sweet and crispy for me. But when I tried to take it together with the fish meat, the crispiness actually added abit of texture to the softness of the fish. If the word 'All-rounded' could be used on food, I wouldn't hesitate to use it on this dish.
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I ended my lunch with the 360 Brulee texture flavored with Caramel Custard Foam, Salted Maple and Valrhona Equatoriale. This is a very fascinating dish, at least to me! Who would have thought of stuffing an inverted brulee into a beautifully-cut egg shell!

The entire experience was a superb one and I'll definitely go back to try out the rest of the dishes on the menu. Special commendation goes to the service staff....they actually address customers by first name! How personalised is that? Did I also mention that they do have private dining options of up to 22 guests?

Set lunch goes at $38++.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2012-03-20
人均消費
$51.48 (午餐)
推介美食
  • charcoal bread
  • inverted brulee
  • pulled pork