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2013-10-08
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By a stroke of good fortune, hubby & I managed to secure places in the highly popular fine dining establishment in the Restaurant Week this time round. Before the actual day of dining itself, we had their staff reminding us of our dinner reservation via both phone and email. Kudos to the impressive service!The "journey" to the restaurant was an interesting experience itself. Guests have to gain access via 4th floor of Orchard Ion and once there, you would be brought to private elevators. Lights
Before the actual day of dining itself, we had their staff reminding us of our dinner reservation via both phone and email. Kudos to the impressive service!
The "journey" to the restaurant was an interesting experience itself. Guests have to gain access via 4th floor of Orchard Ion and once there, you would be brought to private elevators. Lights are dimmed in the stylish elevators, and soft music played in the background as you are silently whisked up 218m (yes it's that high!) in a spa-like environment which is bound to soothe any frazzled nerves.
Upon reaching the 55th floor, we were brought to our seats by the efficient staff without ado, and given the menus to peruse. Once orders were taken, warm crusty bread was served, together with Chef Luke Mangan's very own cold pressed extra virgin olive oil. Instead of the usual balsamic vinegar, we were offered a curious assorted blend of dry grains and spices to dip our bread in with the oil. Interestingly enough, the mixed spices gave a different texture to the soft bread and brought out its sweetness.
For the entrees, hubby chose the crab omelette in miso mustard broth. The omelette was pillowy soft and nicely complemented by the slightly savoury broth and warmed our stomachs nicely for more delights. I loved my salmon tartare, which was fresh and sweet especially so highlighted by the wasabi avocado cream by the side. The crispy lotus chips were also an excellent visual and gastronomic touch.
And oh, the mains. They were so divine and well-executed! The beef tenderloin chosen by hubby was medium-rare perfection. Brushed with red wine jus, eaten with blushes of creamy pumpkin and potato mash as well as crunchy grains and seeds, the dish has us begging for more. Even me, the non-meat-lover. My char grilled barramundi with char siu mushrooms also let me wanting. The skin of the crisp but the flesh remained soft, sweet and yielding. So fresh it was, it totally did not require the help of any sauce to enhance the taste. Alas, the dish was brought down by the mushrooms which were pitifully smothered by the overly salty char siew sauce. That was our only peeve for the entire meal.
The desserts brought a satisfying sweet ending to a wonderful meal. Hubby's choice of warm hazelnut cake with biscotti and praline ice-cream was simply hazelnut heaven. Before this, we have not tasted a cake/ dessert that is so wholly and genuinely infused with the said nut. Accompanied by a smear of butterscotch sauce, we licked up every crumb before it had the chance to turn cold. My choice of tropical fruit salad with ginger beer sorbet and lemongrass pearls showcased the chef's culinary creativity and refreshed our thoroughly pampered palates.
All in all, it was a delightful adventure to the top of Ion - little touches like warm plates and discreet but attentive wait staff had certainly enhanced the whole experience. After dinner, a stroll along the in-house ramp to the Observatory (Ion Sky) at Level 56 is a must- to check out the night skies and lights of our little island from a different vantage point. We are totally enamoured. Do yourself a favour, and make that reservation Now!
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