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2018-06-11
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Tonight my friend took me to this newly open restaurant, it is actually located in TST. The theme of the restaurant is magic therefore it felt like I was inside the Harry Potter movie. I was lucky to get a window seats, it is such a lovely place to have dinner and chat with friends. After reading through the menu, we decided to order one 3 course meal and one 5 course meal. Goose rillettes with Spanish crystal bread: I was amazed with this appetiser, the presentation was very nice. The goose ril
Goose rillettes with Spanish crystal bread:
I was amazed with this appetiser, the presentation was very nice. The goose rillettes was delicious! The texture was so soft and tasty. The flavour really stands out with the help of the rocket leaves. The bread was soft in the inside and crunchy on the outside.
Chestnut cream soup:
We ordered two different types of soup, the chestnut was very special. The chef cook the chestnut with the chicken stock and then blend the soup to make it smoother. The cream on top make it creamer. The soup is a bit lumpy but very special taste. The staff even gave us two cups so that we can share the soup. I love the China that they use in this restaurant, they are very beautiful.
Bouillabaisse:
This seafood soup tasted amazing as well. The soup base used a mixture of fish and fish bone to make, it needed to be boil for a long time. The salmon fillet was very big and meaty. The texture was soft and solid. There were also mussels and clam which was very yummy as well. The chef used a special type of herb to make the flavour stand out a bit more. It might be a bit salty but it’s the normal flavour that the chef wants to create.
Slow cooked wild grey sea bream:
The sea bream was presented beautifully on the plate. The chef pan fried the fillet first and then slow cook it for 10 minutes. The texture was soft and crispy. The flavour was beautifully seasoned. I was actually surprise with the quinoa at the bottom. It is quite popular now a day for salad but on this dish, you can eat it on its own. It tasted delicious. I really enjoyed it.
Slow cooked french yellow chicken breast:
The chicken breast smelt so nice when it arrived, the chicken skin sent out a beautiful smell. The staff told us that the chicken needed to be vacuum first and then slow cooked for around 40 minutes, after that the chef pan fried the skin to make it crispy. The texture was tender and juicy. The sauce was the highlight as it is specially made two days ahead with chicken soup. I have to say that the veggies were presented like a piece of artwork. It was like picking up veggies from a garden. They were all fresh and delicious.
Quail leg with risotto:
The chef left the quail leg in the olive oil until it is cooked and then pan fried the skin to make it crispy. They also used olive oil to cook the risotto was well. The quail leg was tender and super yummy. I love the risotto the most! It was tasty and soft. I liked the mushroom as well, it was cooked beautifully.
Houjicha cheesecake
The dessert was also like a piece of artwork. The cake was so soft and full of flavour. The roselle sauce was sweet with a bit of sour. The dark chocolate was yummy.
I will definitely go back to have dinner again.
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