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2013-10-07
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Continuation of my food expedition with OpenRicers at Ambush (JEM).I am the only person who opted for a hot drink. I chose a glass of Honey Ginger Chai Latte at $4.20.To my surprise this drink is not sweet as expected from normal Latte. The honey added was light and ginger juice was also very mild. I added only a sachet of sugar to the drink. An unusual combination but taste good. I was teasing the lady server why is it I was the first to order my drink and served last. She explained to me that
I am the only person who opted for a hot drink. I chose a glass of Honey Ginger Chai Latte at $4.20.
To my surprise this drink is not sweet as expected from normal Latte. The honey added was light and ginger juice was also very mild. I added only a sachet of sugar to the drink. An unusual combination but taste good. I was teasing the lady server why is it I was the first to order my drink and served last. She explained to me that this special drink required more time to prepare and importantly has to be served hot.
Signature Dish Ambush’s Spanish Paella priced at S$14.20There was a combination of white clams, mussels, queen scallop, prawns with sliced bacons and sausages. The vital preparation technique for this dish is to ensure that the rice comes out loose. This most well-known dish in Spain is made with rice with saffron, which gives it a yellow colour and tasty flavour. This dish was actually originated from Valencia.
Baby Scallop & Flying Fish Roe with Squid Ink Sauce priced at S$14.80My first encounter with squid ink dish.
From now on, I will retain the squid ink bags and not discard them to prepare my own version of Spaghetti with squid ink. There was buttery flavour that generated from the spaghetti. The freshness and succulent sautéed Japanese baby hotates is so irresistible. Just simply impossible to resist.
Immediate after having a few spoonful of this dish, I drained my mouth with warm water straight away. Though there was a small portion of flying fish roe, I could not taste the crunchness of the roe. Probably I was so engrossed trying the dish.
The most expensive dish of the day was the Char Grilled Lamb Saddle Bone-In Steak at S$22.80.A medium done New Zealand pan grilled bone-in lamb saddle loin in crusted form. Served with preboiled carrots and long beans with a combination of mint conserve and balsamic veal vinegar. I do not take lamb but I did try a small piece of the meat and I felt the taste was gamey to my liking.
For French Entrée we had the Poulet Roti priced at S$17.20. The chicken leg seasoned with roasted garlic and herb with grainy mustard mash. Served with Chanterelle mushrooms. Reduced cream sauce and preboiled carrots and long beans. The chicken so tender that the bone just automatically drop out from the meat the minute it was cut into slices. Just yummy.
From German to Spanish now Italian Pasta.Crispy Chicken and Seaweed – Aglio Olio Ambush Style for the price of S$13.00 was worth trying.
I could smell the fragrant crunchy crispy deep-fried breaded chicken from afar topped with roasted seaweeds. The delectable pasta dish is also one of Ambush Signature Dish.
The last dish of the day at Ambush was Schweinmedallion. Priced: S$18.90Sliced pork tenderloin pan grilled and served with mushroom sauce together with homemade Spatzle (type of dumpling of soft texture found in Southern Germany cuisines) and German Sauerkraut (sour cabbage finely cut that has been fermented).
Schweinmedallion is also one of the recommended dish for Oktoberfest 2013.
Simply dessertalicious.We tried four out of the five desserts. Price ranging between S$6.80 to S$8.80.
From left to right:
Molten Chocolate Brownie - heart melt chocolate brownie served warm with vanilla ice cream and whipped cream. A combination of hot and cold.
The next dessert is the Apple Crisp. Crunchy crumpled chunky apple pie topped with Vanilla ice-cream together with whipped cream and sweet caramel syrup.
Tiramisu- made from the finest mascarpone cheese with Italian gourmet coffee and dusted with chocolate powder. I find this dessert slightly dry.
The interesting dessert of the day was the Chocolate Lava Souffle. (Last photo right hand corner)
This warm and soft chocolate cake served with Vanilla ice-cream and chocolate sauce. There was no melting and oozing chocolate from the mini chocolate soufflé molten lava cake. After experimenting for a few minutes and twisting the plate in all directions, we managed to witness a small flow of melted chocolate coming out from the cake.
This was a wonderful experience of food tasting with such a wide variety of European cuisine in a meal. The opportunity to a piece of Europe on my plate. Spoilt for choices with Ambush extensive array of dishes.The traditional photo taking to round up our food tasting session together with OpenRicers and two members of the serving crew from Ambush.
Noting that the service was great. The crew were very attentive to our needs and have a good knowledge of the menu explaining to us the ingredients that were added to each dish. Our serving plates are substituted and replaced with new clean ones from time to time. From my point of view, they have indeed achieved good customer satisfaction.Thank you to OpenRice Singapore for this sumptuous lunch invitation.
張貼
