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2013-08-16
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I was one of the lucky OpenRicers to join the OpenRice team for the food tasting at Gourmet Plus. Before the food tasting session, i had a look at their official website (http://www.gourmetplus.com.sg) so that i am more aware of what i would be having beforehand. I was very thrilled to know that they were started in 2004 and offers a tempting selection of French, Italian, German and European fare. I felt very certain that it would be a real delectable 'tastebud-opener' for me and it sure was! We
Our first course was Gilda on shot Gazpacho, or skewer of marinated olive, chili, antxoas & baby onion in classic gazpacho soup in shot glass. The gazpacho is basically a cold tomato based soup which is very healthy and has a natural sweet flavour. Pairing it with the skewer really refreshes my tastebud and opened up my appetite for the following courses ahead.
Next was the Squid-ink coated calamari el bulli with aioli, or calamari coated in black squid ink served with homemade garlic aioli. The boss had jokingly warned us before serving that the dish will look like a disaster had happened in the kitchen but do not be deceived by its looks, because the taste was completely opposite! The black squid ink batter covering the calamari was extremely crispy and not oily at all, though there was no discerning squid ink taste. Despite already tasting very flavourful on its own, pairing the fried calamari with the chef's specially prepared garlic aioli made the taste even more savoury than before. A real thumbs up to all the effort the chef has put in place of the usual fried calamari available.
Following was the Coca Iberico Jamon Lomo & Rocket, or spanish ham & rocket spanish pizza. We were told that the ham used was the loin part of the Iberico pork as it is less fat, but more intense in flavour. Indeed i could taste the strong meaty taste of the ham though i felt it was a bit too salty. Nevertheless, it goes very well with the thin, spanish pizza base (chewier compared to italian pizza) that was crispy at the edges.
Now, introducing the best dish that was served that night, the Crispy Wagyu Beef Cheek, which is a pan-seared melt-in-your-mouth beef cheek on mashed potato, US asparagus & a jug of red wine shallot gravy. The beef was first braised before being pan-seared, resulting in a moist flavourful texture and taste. The beef was truly so 'melty' that no effort was needed to cut through it. Even the mashed potato was worthy of praise as i have never eaten mashed potato that has an extra 'bounciness' texture to it. Try it to experience the sensational delight!
Lastly, the dessert that everyone look forward to, the Bermuda Triangle of Chocolate, a dish comprising of chocolate lava cake, white chocolate panna cotta, nutella parfait & kitchen berries. The chocolate lava cake was crispy on the outside, moist on the inside with warm chocolate flowing out of the cake when cut through. The nutella parfait melts in your mouth just like smooth milk ice cream. The white chocolate panna cotta was very soft and had a strong white chocolate flavour though it might be a little too sweet to my liking. Nevertheless, it was the perfect all-in-one dessert trio that definitely satisfy my huge craving for dessert! It's a must try!I felt that the session has opened up my world of culinary art and am really grateful to OpenRice team for such delightful and unforgettable experience! Thank you OpenRice team and Gourmet Plus!
張貼
