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2009-06-12
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It was my first time to dine at Pierre, and I surely hope this would not be the last one so we booked like 10 days in advance and got a seat facing Victoria Harbor. There was a choice between the tasting menu and the a la carte menu. Since we didn't want to order the same set, we went for a la carte.The captain was very informative and explained every dish in detail. He suggested us to go for seafood as meat dishes might be too heavy for us. Another captain, who was French, came to suggest suita
so we booked like 10 days in advance and got a seat facing Victoria Harbor. There was a choice between the tasting menu and the a la carte menu. Since we didn't want to order the same set, we went for a la carte.
The captain was very informative and explained every dish in detail. He suggested us to go for seafood as meat dishes might be too heavy for us. Another captain, who was French, came to suggest suitable wines for us since we were ordering different main courses.
Before the dinner started, we were served with some snacks, the one on the metal dish was great! beneath the thin slice of pastry was some puree with carrot sauce. A new yet delicious combination.
we had the famous 63 degree egg for appetizer. The egg white was cooked while the yolk was still a bit runny (quoting from what the captain had said =)). It was flavored with caviar. There were also prawn cocktail, 2 mousse-like dishes which could be served alone or spread on bread. and there was deep-fried dish that was served with red wine sauce. Very very nice appetizer i would say
and here came our main courses. I had seabass in seafood sauce, and there were 3 different flavors of pastes that you could dip into for the fish. There were a Black Guiness Jelly (tasted REALLY good), diced tomatoes, and tiny mushrooms. Definitely loved the fish. It did stood out when compared to other top french restaurants in town. My side dish was a foie gras mousse. It was very well made, I didn't find it too filling. My boyfriend had lobster. It was served with a refreshing side dish and a lobster bisque. The captain explained how we could eat the food to make the experience perfect. He has made the whole dinner more enjoyable.
of course, we have left some room for desserts. The captain suggested us to order the Vanilla Souffle. It was a big one, but it was good enough for two people. It had a strong vanilla flavor, it did actually taste like European vanilla icecream Next to the souffle, there was a plate of cherry jelly with marshmallows and small biscuits.
the petit fours was sherbet with mango sauce, while they offered us a few chocolates. and to our surprise, the captain offered us a taste of dessert wine for free.
I have fallen in love with this restaurant of Pierre's. The food, the service, the ambience... it is absolutely one of the best french restaurants in town. I love how they have made french cuisine with a twist while keeping the spirit of traditional fine dining. The restaurant is small, and there are round sofas so it makes things more private can't wait for another encounter with Pierre
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