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2014-11-19
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We were seated in an 8-seater private room which is free of charge upon early reservation/request. Our palate cleanser was refreshing but the huge chunks of ice cubes makes it hard to digest in one sitting so we did not finish it.This is the chef's special amuse-bouche. A burst-in-your-mouth sesame soya milk sphere, which I found a little too strong in flavour for my tastebuds but my dining companians did love it. The carrot konnyaku with sea grapes (centre) was my favourite. The carrot extract
We were seated in an 8-seater private room which is free of charge upon early reservation/request. Our palate cleanser was refreshing but the huge chunks of ice cubes makes it hard to digest in one sitting so we did not finish it.
This is the chef's special amuse-bouche. A burst-in-your-mouth sesame soya milk sphere, which I found a little too strong in flavour for my tastebuds but my dining companians did love it. The carrot konnyaku with sea grapes (centre) was my favourite. The carrot extract inside the konnyaku actually made it look like raw/smoked salmon and the sea grapes were salty, hence perfect paired up together. The pistachio charcoal crumb was okay but the lotus root was crunchy and flavourful.
One of the starters is the Matsutake Cake and its a steamed Japanese mushroom cake with rosemary gelee, golden enoki, vanilla creme and pistachio crumbs. I love the texture but the dish needs more flavour.
Another is the mushroom gratin - button mushroom gratin served with Tenesse heirloom potato puree and Belgian endive, focaccia. This was a better choice of a starter because the mushrooms were so tasty paired up with the stringy mozarella. My favourite part however, was the potato puree. Had a taste akin to pumpkin and sweet potato, which I love!
This is the cubes of duo watermelon, red and yellow - feta, mint gelee, pomegranate, balsamic reduction. I would say its an aquired taste but I liked it!
The spring vegetable terrine was just delicious. So flavourful with the aubergines, carrots, mushrooms, peppers in it!
This is the snow peat and napa cabbage consomme - refreshing.
This is my favourite amongst the entrees. Trio of spheres. Especially loved the centrepiece - fresh wild mushroom with truffle oil and onion in puff pastry. Love the strong truffle taste.
Wild rice had an interesting texture which I actually really enjoyed. A heartier option
This is the baby garden root vegetables. Being a big big fan of beetroot, the golden baby beetroot inside here was just a big treat and I loved every crunch and bite of this dish.In conclusion, I don't think I can ever be vegan/vegetarian. I would choose meat over this any day. However, this meal was surprisingly tasty and the ambience was so nice and perfect that I will definitely come back with my friends. Excellent service staff too.
張貼
