Video
Read full review
2019-01-07
3775 views
Omakase is basically a surprise, the Chef will create a dinner for you using his creative skills.The ones I have had in the past in Japanese restaurants revolve around sushi and sashimi but at Le Bec Fin, there is a European twist hence the French name.I was really excited in trying it out as the current trend of Western culinary with Japanese ingredients is the current trend just like HAKU.Le Bec Fin is headed by Chef Hisa who used to work at the Japanese Embassy in Hong Kong.Chef Hisa uses pr
The ones I have had in the past in Japanese restaurants revolve around sushi and sashimi but at Le Bec Fin, there is a European twist hence the French name.
I was really excited in trying it out as the current trend of Western culinary with Japanese ingredients is the current trend just like HAKU.
Le Bec Fin is headed by Chef Hisa who used to work at the Japanese Embassy in Hong Kong.
Chef Hisa uses premium food ingredients using Western culinary artistry so you get to indulge in a totally memorable experience from modern presentation to using knives and forks instead of chopsticks.
Quite a lot of the dishes are cooked in the bichotan oven with charcoal from Japan.
Started with the eel sushi which was perfectly grilled. In between the eel and the rice was this velvety foie gras butter.
Next was the [foie gras oeuf en cocotte] chanwamushi which had two layers.
It was silky and smooth infused with foie gras.
The gratinated French onion soup was the best I have had, it was clear but strong loaded with onions topped with padano cheese.
The bone marrow was glazed with miso butter which was perfect with the baguette slices.
Next was the Grilled Spanish Red Prawn which was crisp and sweet.
I was pleased with more [Linguine Gamberi]
The last savoury dish was Sukiyaki + Mushroom.Beef and mushroom always make a great pairing in every cuisine and the Japanese mushrooms were the best part having absorbed all the beef and sukiyaki flavours.
Dessert was memorable when the chef used the cocktail shaker to concoct the melon sauce.Melon Blancmange:
The dessert was definitely a memorable finish, rarely will you see a chef in an Omakase restaurant with a cocktail shaker.
Post
