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2008-12-30
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My day was once again saved by desserts. Revolving Restaurants (located usually at the top floor, where the entire restaurant turns 360 degrees so that you can eat while enjoy the view from the top) have failed me since the Furama Hotel marked its closing. Back then it was quite a charm to be on the top, eating while having the view moved by your side. R66 failed to deliver the same effect, despite the view was good. It's no surprise that I have generalized with the same conclusion when an oppor
The restaurant is a revolving one. As the elevator spitted us out with a ring still going in my ear, my eyes opened to see concentric circles slowly moving. The innermost circle was the buffet line, while the two on the outside are the seats. There are no better seating in a revolving restaurant, since eventually you'll get the view anyways. The food too, moves with the view. The decor of the Cafe 360 is modest -- with lots of black, white, and chrome in the mix, allowing us to focus on the view outside other than its minimalist simplicity.
The buffet line featured some of the most common finds -- Chinese mains like roasted duck and steamed whole chicken were cut up and presented neatly on a hot platter with accompanying sauces. The duck has a crispy skin while the meat part remained moist with a prominent taste of five spice from the inside. The chicken, together with selections of dim sum were satisfactory. I paid little attention to sushi here, but the salad bar has some good selections of fresh greens. "Cold Dishes" were outstanding here. Notable ones include a Avocado and Artichoke heart salad, where artichoke hearts, together with mini-shrimps and hard boiled eggs, were tossed in a dressing made with plenty of lemon, mashed avocado and a glug of olive oil. Roasted Tomato and Beetroot salad was a red-on-red killer. The sweetness from both were clean and pleasant. Indian curries are not bad. The Tandoori Chicken seemed a little dry but the Naan Bread were made on the spot.
I looked at the view again, now only the bridge to Taipa was the only attraction to be seen. I moved on to the desserts, and took all these pictures shown here. It'll take some explaining here. On Picture 2. LOWER LEFT is a Blueberry Cheesecake. The cheese was very creamy and light while the blueberry compote was fresh with a tang. Right next to that is a Cheese Tart. I chose a slice from the pistachio side, but tasting my friend's (almond side) reminded me that both sides had the same filling, just the appearance was different. It certainly has fooled me! This cheese tart was slightly denser than the previous cheesecake, and sweeter with a buttery taste benefited from the glaze on the top.
On Picture 3 are citrus jelly mold (a showstopper that's too sweet), Mango mousse in tiny glasses, A Souffle cheesecake with mixed berries, and a Lemon Almond Cake. The souffle cheesecake was pillowy enough while the almond cake came out dense and sweet with a deep caramel finish, but the lemon curd filling was tart enough to balance it out. Picture 4 featured a chocolate and pear cake (top left), Pine Nut Tart (top right), a "Spice Cake" (bottom left) and a dessert of tapioca in coconut milk, sitting on a bed of ice (bottom right). The chocolate and pear cake was good in a sense that the pears were poached (not canned) and then atop a thinly iced chocolate cake. The "Spice Cake' though, was sweet throughout with a rancid taste from mixed spices that reminded me more of tired perfumes. Pine Nut Tart is my favorite here. You can see kernels of pignoli throughout the top. The nutty custard filling matched with the buttery shortcrust. This was the dessert I went for a second slice.
Slices of cake later, we were back to the main view, looking at the various hotels' flashing lights competing for our attention. I couldn't give my all to them, as I spent a good deal of it enjoying the wonderful desserts here. A thought passed my mind, that maybe I could've eaten less of curries or salads to try out everything else on the dessert table. But savouring bites of what I have taken and wasting none, I imagined I have done my best to choose what's tempting and irresistible here. I left contented, you can say the meal was a great one, but I think it's great not because of the view, but of the sweets.
張貼
