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2014-01-08
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I attended a conference at Shangrila Hotel. Meals were served. I had the followings for my meal : 1)Assorted breads2)Mushroom soup with chives3)Chicken Roulade with potato puree, black pepper beans and roast cherry tomatoes4)Salty Caramel Apple Tatin with Orange Crème Aglaise & Esspresso CrumbleThe breads were soft and warm. There were strong baking smell. Breads from hotel are very disappointing. The breads are small and soft and when butter is spread over the soft flour, the munch was grea
1)Assorted breads
2)Mushroom soup with chives
3)Chicken Roulade with potato puree, black pepper beans and roast cherry tomatoes
4)Salty Caramel Apple Tatin with Orange Crème Aglaise & Esspresso Crumble
The breads were soft and warm. There were strong baking smell. Breads from hotel are very disappointing. The breads are small and soft and when butter is spread over the soft flour, the munch was great. The hotel had also offered cheesestick and the cheese was long and crispy.
The mushroom soup was thick and could bit the grind mushroom and boiled to creamy texture. When the chives blended with the mushroom cream, it removed the mushroom smell.
The chicken was tender and just baked. It was a chicken fillet roll and baked over oven. The presentation looked perfect. Even the fillet was rolled, it was easy to cut. Eating the fillet only without the potato puree was still alright. The fillet was not tough. Of course, when the meat blended with the potato puree for sauce, the sauce enhanced the fillet. The cherry tomatoes were soft and juicy.
The espresso crumble was overdone and it was not crumbled anymore. It had turned soggy. The salty caramel apple tatin had added too much orange crème and found that the dessert was too sweet. The design of the dessert were not attractive. There were many items on one dish and wondered where are the focus eating point. The items were position too far apart, suggest that the chef uses a smaller plate and add chocolate droplets to create design on the dish.
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