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2013-05-30
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http://sofood.wordpress.com/2013/05/17/7adam-sg/It was like an adventure coming out here for a casual fine dining, at the same time, a session of arts appreciation and/or acquirement.Note: casual dress code is totally allowed here, or rather no dress code per se.Pre-appetiser: Veloute of Trio Pepper SoupBlended sautee capsicum of three types which were naturally sweet and a little smoky when cooked, the soup really started off the appetite.Appetiser: Carpaccio of Hokkaido ScallopsFresh thin slic
It was like an adventure coming out here for a casual fine dining, at the same time, a session of arts appreciation and/or acquirement.
Note: casual dress code is totally allowed here, or rather no dress code per se.
Pre-appetiser: Veloute of Trio Pepper Soup
Blended sautee capsicum of three types which were naturally sweet and a little smoky when cooked, the soup really started off the appetite.
Appetiser: Carpaccio of Hokkaido Scallops
Fresh thin slices of scallops topped with roes, it was a true seafood burst in the mouth. It made me anticipated the next course even more.
Main: Deconstructed Sprout Risotto, Sliced Truffle and Emulsion of Mushrooms and Wine
This creamy risotto dish scented with truffle and white wine was perfect. Except that the risotto grains were actually made of chopped beansprouts. Each bite was juicy and crunchy, it was a bold dish, adventurous and rather amusing to the palette.
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