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2021-06-19
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It was a little bit difficult to book but finally got to try their dishes, which were really creative and presented beautifully.We got to sit in front of their open kitchen to see them perform their work and it was quite magical to see how they plated the whole dish and even the aesthetics eg. how they use a brush to remove the extra powder to make the dish look so pretty.Despite we were sitting on bar chairs, they had a small drawer where we they have an envelope and hand sanitizer to place our
We got to sit in front of their open kitchen to see them perform their work and it was quite magical to see how they plated the whole dish and even the aesthetics eg. how they use a brush to remove the extra powder to make the dish look so pretty.
Despite we were sitting on bar chairs, they had a small drawer where we they have an envelope and hand sanitizer to place our masks during the meal.(we all have the experience of finding a place on the table to put our mask which can be inconvenient sometimes)
They offer wine pairing as well but since I can't drink too much that day, we decided to choose a tea/juice pairing which was a lovely choice as well.
The first dish bites of spring was off too a good start with the vidalia wrapping all the ingredients into a refreshing bite. The forcep of the amuse bouche not only acted as an interesting presentation, it was for us to enjoy the eel at the bottom.
First first pairing was the white grape juice, which had a lighter flavor compared to the red. The edible flower/leaves not only made the dish look like a dewy garden, the hint of spiciness added a kick to this tarty starter. For myself, I enjoyed this tarty Nasturtium a lot.
Each component on the dish was added to the cold soup and the melon flavors were bursting with each spoonful of soup.
The next pairing came which was the Jasmine. The fragrance and sweetness of this tea matched the crab and uni dish a lot. The white asparagus by itself would have been a bit bland but the tarty sauce definitely elevated it and also went well the the crab/uni.
The lighter flavor of the Hojicha pairing was for the coming 2 dishes which tasted much stronger.
The maitake was fried and despite it was in the soup it still remained its crisp. The foie gras gradually melted in the soup and tasted extremely rich and the hojicha was definitely the best match at this time
The Bowl of Spring smelled amazing with the summer truffles and the sweetness of the almonds further elevated this egg dish.
Despite the Presa should be a region which is quite fatty, the meat here was not oily yet was very tender like cutting through butter. The spices in the sauce made the dish even more aromatic without overpowering it. Their granola also stood out as it was fried with duck oil, giving it a unique aroma and sweetness.
One slight let down was the Caviar. It was unfortunately a bit too salty and did not match the banana bread. However, the banana bread was really moist and a delight to enjoy.
Dajeeling a more bitter type of tea was chosen to pair with the desserts. The first dessert seemed like our usual Tofu Pudding but there were much more elements to it including lychee and even almonds. Quite a surprising dish indeed.
The second dessert was definitely surprising. The icecream was made with sunchoke, being aromatic yet light. Alone its sweetness would not have been a dessert but it was wrapped with oreo and also popping candy and when it enters your mouth, the explosion of flavors were amazing.
Their petit four was pretzels but the sweet and savoury coating made it a lovely conclusion of this dinner.
Looking forward to their next menu.
Other Info. :
Price I quoted below is the tasting menu
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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