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2011-02-05
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Thanks to my friend who gave me her booking for TBLS, since I heard you need to make reservations at least one month beforehand to secure a table, and this dinner was to celebrate one year anniversary since my boy and I met each other. It was definitely one of the most memorable dinner we have shared and I look forward to dining at TBLS again very soon.We were seated at the corner of the restaurant. Served with water and wine, then our journey of this delightful meal embarked. It is a 6-course d
We were seated at the corner of the restaurant. Served with water and wine, then our journey of this delightful meal embarked. It is a 6-course degustation menu which changes every month.
The chef arrived at our table when the Amuse Bouche was placed in front of us. It was pork with Daikon. It immediately caught my attention that the strong pork smell has not covered up the mild flavor of Daikon.
Same for every month, the first course is called Soup and Sandwich. The chef brought a twist to the usual Croque Monsieur. The usual croque-monsieur is a ham and cheese grilled sandwich. This time, the chef used smoked ham and cheese for the cream soup, and the mini-sandwich had short-rib in between. and I just ADORED this course! the mini-sandwich was SO GOOD! the onions and short-rib were perfectly seasoned, and the short-rib was very tender and there was still some texture in the meat. VERY NICE.
Followed by the soup and sandwich was the Cassoulet Pot Pie. There was home-made sausage, confit chicken, Guanciale (a kind of unsmoked bacon) and white bean mash. It was a bit heavy to my liking, the first few bites were great, but it started to get a bit too much afterwards. My boyfriend found the chicken meat to be the smoothest chicken meat that he had ever eaten!
and here came my most favorite dish of the night! - Fish and Escargot. The fish was pan seared Black Cod (sashimi grade cod!) with Escargot, garlic and corn chowder. a lighter dish when compared to the previous ones. The cod's meat was juicy when the corn chowder penetrated well into the meat.
Spring Chicken au vin was our last main course. Spring chicken was marinated in red wine, served with diced carrots, celery, spring onions and new potatoes as sides. Quite a good combination of red and spring chicken, and the portion was just right to leave room for desserts!
We were then given lime and basil sorbet to cleanse our palette before desserts. First time to have basil sorbet! extraordinarily refreshing! Made me feel I still have room for more surprises
The first dessert was Creme Caramel. It was Ginger Creme Caramel, pear and raisin compote. I am not a fan of ginger products, but this was surprisingly good. A sense of spiciness with a bite of the little cake (like financier) and pear and raisin on top.
Last was the long-awaited macaron dessert - Floral Macaroon Sandwich! in between the big macaron was lavender ice-cream with raspberry jam! i feel like having ice-cream sandwich! marks a very nice end to the dinner.
The chef comes to explain every course and this really is a plus to the whole experience. He is very good and intuitive in pairing different kinds of food together and presented the dish in a little twist.Highly recommended to all the foodies who enjoy food as a whole dining experience
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