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2010-10-27
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It was by chance that I was invited to this ORTU by the team at openrice.com.sg. This restaurant is at the 62nd floor of 1 Altitude. It is rather new but by the throngs of people on a weekday night, I would not have imagined.Next on to the food:First on the list was the this appetizer spread of a selection of breads, and Foie Gras, which looked rather dainty sitting on the platter. But little did I know what was awaiting me.Foie Gras is not for everyone as I later found out. It is smooth, I mus
This restaurant is at the 62nd floor of 1 Altitude. It is rather new but by the throngs of people on a weekday night, I would not have imagined.
Next on to the food:
First on the list was the this appetizer spread of a selection of breads, and Foie Gras, which looked rather dainty sitting on the platter. But little did I know what was awaiting me.Foie Gras is not for everyone as I later found out. It is smooth, I must say, yet is strong on the tastebuds and is sort of an acquired taste.
Next was the Sashimi and Sushi Selection.There was the spicy tuna sushi, which everyone could not have enough of! This tuna belly was unlike others, without the usual strong tuna taste and uaully rather rubbery. The meat was soft, and melts in the mouth. I also loved the unagi roll with avocado ,the swordfish roll with fresh crab meat and prawns.
The sashimi plater, which comprises of ocean trout ,were thickly sliced, and there was also baby octopus marinated with wasabi. This sashimi platter especially the baby octopus marianted with wasabi was a very pleasant surprise to me as I am usually one who shuns from wasabi. Yet, in this instance, the wasabi was smooth and not overly strong, leaving a fragrant aftertaste in the mouth.
Next was the tier of old Spanish cultured dish, where the ham(s) were cured for a period of 24 months to 36 months. Among this tier of cultured hams was also rabbit meat. I was rather hesitant at first to eat that as the image of a cute bunny kept popping into my my head. But I though since I was here for a food tasting event, I should be a sport! So I took a few shreds of the meat and ate it, it came across as rather buttery in terms of flavour, however the texture of the meat is a lot like chicken breast meat, which is rather tough.
The main course,which I had been waiting for, as I had been eying the wagyu beef rib eye finally arrived. The beef together with the creamy mashed potato did not take very long to diminish as we dug in. ( the chef had decided to let us all share each other's choice of main course so that we could have more variety)
Among the main course was also the baby chicken with olives and sundred tomatoes,
french bean fritters as a form of side dish, which was not really favoured as I didnt not have much appetite left for 'french fries' like stuff
The black cod fillet was fresh and delightful as well. I did not manage to get much of the risotto with maine lobster, save for some of the lobster meat, which was fresh and springy.
The last was the dessert. Definitely last on the list but also of great auality, I loved the sticky date pudding-it felt great to have a warm desert rather than a cold one. after all that heavy food previously.I also liked the laye3rs of hazelnut biscuits, which was crunchy and yet not overly so, but also kind of sits well in the mouth before melting.
Depending on what you order when you go to Stellar, it can be for those who have deep pockets of for those who are curious to find out if this is just a hype of if there is more than meets the eye.
I would say that the chef has his own innovative way of introducing the food. so the menus are not set in stone and expect the unexpected. For people who prefer to have what they see on the menu exactly as what they get, then perhaps Stellar might not be on the top of their list.
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