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2022-07-10
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I have always wanted to try their dinner at the formal dining area and it happened to be my friend's promotion so we came here to celebrate, which we reserved almost 3 months in advance.There is the a la carte menu but since we have never tried their set dinner, we ordered the set dinner.For drinks, we decided to try their cocktails.We tried their more fruity choices as it was summer afterall. The lychee rose martini definitely surprised me as I at most only expected edible rose petals to be par
There is the a la carte menu but since we have never tried their set dinner, we ordered the set dinner.
For drinks, we decided to try their cocktails.
We tried their more fruity choices as it was summer afterall. The lychee rose martini definitely surprised me as I at most only expected edible rose petals to be part of the aesthetics. They prepared a rose shaped ice with the rose infusion and in view it melted slowly, the rose aroma was just right and the sweetness of the lychee was just right.
My friend tried the Peach Peggy and he just said it was enough to change his impression that cocktails can be just as tasty if made right.
Their impressive bread basket came and the only difficulty you have would be to control the amount of bread you have as you may be stuffed from it. It was so funny when we kept saying "This is the last one, I will stop" and then grabbing another in the name of "trying different flavors." My favorite is still the tomato flavored one.
The amuse bouche despite looked simple was already a great start. The crispiness of the waffle was just right and had plenty of scampi in it.
The dishes continued to wow us. The Le Caviar had so much going on but all of it works together including the rich caviar, lobster based jelly and the light cauliflower puree on top. The server kindly reminded us to try to have all elements in 1 spoon.
The next dish, despite calling a ravioli, only the top part is the ravioli pasta as there was so much prawn beneath it. I was initially worried the pepper sauce may overpower the prawn but this was not the case.
Next came the scallop and wow it was really big. The main scallop was perfectly cooked but the fregola beneath definitely is worth mentioning. It was cooked to maintain a al dente texture.
The lobster was springy and the lobster bisque was really rich(almost like tasting the lobster itself) without being salty.
I had the quail and my friend had the beef. My quail was tender and the foie gras was not too strong so it won't overpower the dish. Moreover, they served their signature buttery mashed potato and potato souffle. There is a small cup of ginger chicken soup to reduce the oiliness of the dish if we needed it.
As it was my friend's promotion, they even prepared their own camera and printed a photo for us when it was dessert time.
After so many dishes, this tarty dessert definitely was great finale to the meal. I love how they infused the raspberry with the sorbet.
However, I have to say the petit four last time at lunch was a bit more impressive but overall still a great meal.
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