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2024-01-12
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Looking forward to dinner. Walked past a digitalized fire into a roomful of crystal chandeliers and goblets; and a massive open kitchen. One private room seating 6 which wasn’t ready yet.Food menu and wine list contain micro fonts; which were readable with the aid of the reading lamps thoughtfully placed on our table.2 sets to choose from: 8 courses ($2,880 pp) or 6 courses ($2,380 pp). Went for the latter. Interesting wine list. First time trying a Pinot noir X Gewürztraminer.Here’s what we had
and a massive open kitchen.
One private room seating 6 which wasn’t ready yet.
Food menu and wine list contain micro fonts; which were readable with the aid of the reading lamps thoughtfully placed on our table.
2 sets to choose from: 8 courses ($2,880 pp) or 6 courses ($2,380 pp). Went for the latter.
Interesting wine list. First time trying a Pinot noir X Gewürztraminer.
Here’s what we had.
Trio of appetizers being:
-24 month Comte tartlet
-Squid tagliatelle cracker
-Sweet corn puff
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Coffee and caraway seed bread with pepper butter. Texture of bread was good but not really a fan of caraway which had a flavor akin to licorice/anise. Taste of pepper in the butter was very subtle.
Hokkaido Uni and fermented black beans with Nikka coffey whisky, Chanteclerc apple jelly and sauce made with nasturtium (a South American plant with round leaves and bright orange/red flowers). Hidden inside crispy layers of Milk Skin Shards. Loved the delectable combination of flavours and textural dimensions.
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Pasta parcels filled with 24 months aged Comté cheese in Onion consommé, topped with Winter truffle shavings from France. Loved the luscious rich flavors.
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Brittany Blue lobster cooked over embers in butter sauce infused with douglas fir and rosemary. On the side: lobster roe paste covered by a sheet of carrot purée. Not normally a fan of lobster, but the expertly cooked flesh tasted sweet and not fishy at all.
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Bresse Pigeon (not aged) marinated with osmanthus and lightly smoked. Accompanied by a sauce with intense flavor. On the side: tonka beans (薰草豆) chestnut tartlet. The breast tasted unusually gamey. Chef admitted that this lot was not from their usual supplier.
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Next: a Cheese dish reimagined with Chef’s innovative touch: iced mochi filled with St Marcellin cheese (soft French cheese made from cow's milk). The mild, slightly yeasty flavour of the cheese paired well with the smoked vanilla and black truffle slices.
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Poached pear with caramel with crispy shiso leaves and Pear sorbet. The sorbet accentuated the natural juicy sweetness of the 'Conference' pear. Also loved its
delicate, melt-in-the-mouth texture.
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Millefeuille puff pastry in a cube of
Tahitian vanilla and jasmine jelly. Served alongside a cloud of Voatsiperifery pepper (similar to black pepper).
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Last but not least: pistachio Rice pudding, Chocolate and Hojicha tart.
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In summary: an immaculately executed culinary affair. Every aspect of our dinner was flawlessly planned and delivered: from the warm hospitality, refined ambiance, artistic plating, and each course showcasing a harmonious blend of flavors and textures, truly demonstrating the team’s culinary expertise.
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