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Keep Up the Pace with Michelin Starred Chef
2018-09-28 4703 views
I have gained so much weight ever since I started blogging!! Hence, I am trying to eat earlier and finish dinner before 9pm. This 1-Michelin star restaurant is featuring a menu called “Rush to Rech”, the 3-course menu is infused with various ingredients from the sea. It is only available from 6 – 8pm (last order: 6:45) and 10 – 11pm, also the price is rather affordable and service is friendly.Before enjoying the dishes, you should definitely look around at the interior – there is lots of meaning
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I have gained so much weight ever since I started blogging!! Hence, I am trying to eat earlier and finish dinner before 9pm. This 1-Michelin star restaurant is featuring a menu called “Rush to Rech”, the 3-course menu is infused with various ingredients from the sea. It is only available from 6 – 8pm (last order: 6:45) and 10 – 11pm, also the price is rather affordable and service is friendly.

Before enjoying the dishes, you should definitely look around at the interior – there is lots of meaning behind the rocks and plates. For instance, the rock on the tables are not just “any rock”, they are sedimentary rocks imported from southern France. The staff said there was like 800KG of rocks shipped from France to Hong Kong!! I am truly impressed by all these tiny little details and I can tell they will be THAT DELICATE to the food as well.
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 If you are worrying that the 3-course menu can’t fill you up, don’t worry. There is bread and starters before getting down to the main course. The tree bark looking crisps are the Kombu crackers and its served along with green herb sauce. They are really crispy and they carry a light seaweed flavour. They taste even better with the minty, refreshing herb sauce.
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 Another type of bread was served to us, rye bread with carp (a Chinese fish) shaped butter. It is sort of an “East meets West” style, considering carp symbolizes fortune and wealth in Chinese culture. In order to present the pattern of the carp, the restaurant added red seaweed to the butter. You can’t taste much of the seaweed flavour, nevertheless it will bring a slightly crispy texture to the butter and it works well with the bread.
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 Afterward, a small starter (that’s not included in the menu) arrived at the table, the staff let us taste and guess what it was. The first ingredient wasn’t hard to guess, mashed potato for sure. We basically gave up guessing the second ingredient and just kept eating. Turns out it was mashed potato mixed with cod fish, the texture and flavour were absolutely pleasant.

Finally, here we are for the 3 course menu. There are two appetizers to choose from, one is 3 Fines de Claire de Marennes Oleron n 3 and another one is ‘Club’ Crab and Mango. Since there are few of us, we can order both and try them at once.
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 I gotta say this place is CRAZY FASCINATED with rocks LOL!! There are couple pieces of rock to highlight the fresh oysters, so the diners can imagine the environment of the oyster’s origin. I like the natural oyster flavour, therefore I have added few drops of the lemon juice only. The acidic lemon juice can lead out the freshness taste and the texture is excellent.
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 As for the ‘Club’ Crab and Mango, you will need to break the crisps and then stir with crab meat and mango before eat. This combination is FABULOUS, fresh crab meat with sour mango and crunchy crisp, flavourful and appealing.

I am happy with all the dishes by far, nonetheless my stomach isn’t satisfied of courses. And now is the most important part, main courses!!!
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 First is this Cookpot of Small Spelt, Squid and Sesame Seeds, the presentation is rather interesting, as the squid has been cut like a daisy. Mix the white cream sauce, squid and the small spelts gently with a spoon. Its texture is incredible and quite addictive, the small spelts is similar to pearl barley and the squid is al dente. I think this is the dish that you can only find in here and it is oddly delicious!
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 Second is the simple looking of Wild Cod Aioli, the ocean blue plate makes a contrast with the white cod fillet. Beside the snowy white fish, there are boiled egg, sea nail, calms, shrimp and some veggies to colorize the dish. The cod is cooked perfectly, it is mild and tender. And you cannot miss out the sea nail, it gets a sweet taste with an al dente texture, truly pleasant.
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 Beside than the “Rush to Rech”, we are indulging to their new signature dish – Bouillabaisse as well. It is a classic cuisine from south of France, the executive chef has made use with some fresh seafood ingredients such as John dory, spiny lobster, monkfish, mussels and red mullet. Its colourful presentation is stunning, we all just take out our phone and snap it. The server help us to divide it evenly into two portions and the plating is still incredible. Then he pours the safforn broth to our plate, which is made with fresh fish jus. Dip the monkfish to the aioli and saffron based sauce, you will be overwhelmed by its fresh and tasteful flavour. Moreover the red mullet and spiny lobster taste yummy too, excellent texture and taste even better with the roullie sauce.

My taste buds are definitely satisfied with all these exquisite and delightful dishes, nevertheless any girls would crave for dessert after the main courses. Therefore, I am ready for something yummy and sweet~~
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 Mrs Rech is my absolute favourite, the iced cottage cheese filled between the meringues. The cheese flavor is even lighter than the cream cheese, however the ice cold texture is enjoyable. Pour the bloody red berries sauce onto the dessert, the sourness can neutralize the sweetness and super refreshing, NAILED IT!
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 Next is like a nutty chocolate cake, the restaurant owns a chocolate factory in Paris and the chocolate was exported to here. It is like a dark chocolate cake, hence you won’t feel heavy or sweetness overload. The biscuit crust and the pralines add a crunchy texture to the cake, the temptation is real!
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 Last but not least, the Savarin with Rum. Basically it is a ring-shaped cake coated with syrup and soaked with rum, it looks similar to a giant donut lol. The staff has cut out a piece of the cake, then pour a spoon of rum over the cake and topped it with vanilla whip cream. Instead of a fluffy texture, the sweet cake carries a soft and moist texture and it is perfect to serve along with the vanilla whipped cream.

You think the night is over? Nah, please remain at your seat, because the petites are coming!!! First is the Madeleine, they are freshly baked and just pop-upped from the oven. It is warm and taste slightly buttery, I LOVE its fluffy and spongy texture. I have to control myself from getting anoher piece as there are two more sweets to come!

Afterward, the staff brings out an orange jewellery box, it is containing the chocolate guru. As have mentioned before, they manufacture the chocolate from Paris. I am not being greedy, thus I just get a piece of dark chocolate. The chocolate has a creamy and bittersweet filling, so you won’t feel too guilty after eating it.

It is hard to select the best petites between madeleine and the last treat – Yuzu Marshmallow. Its texture is WAY PASSED my expectation, it is INSANELY SOFT AND FLUFFY!!! Squeeze the marshmallow gently and it will bounce back, is almost like you are squeezing the face of a shiba lol~ The moment you put that marshmallow in your mouth, it will just melt away and left a sweet and refreshing yuzu taste. Oh god, I just want to eat all the marshmallows from the jar, it is super addictive and irresistible!!!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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