Video
Read full review
2011-03-12
44 views
Let me just preface this by saying that I have never been a huge fan of molecular gastronomy. I believe that first and foremost a good chef should make sure the food actually tastes good before he does all sorts of crazy things to it. If he can't get the taste right, it doesn't really matter how creative he is.We had the Tasting Menu (and we were glad we did because I don't think I would have been happy to pay anything more for above-average food), and ended up having to get a snack at 7-11 af
We had the Tasting Menu (and we were glad we did because I don't think I would have been happy to pay anything more for above-average food), and ended up having to get a snack at 7-11 afterwards as the portions were quite tiny.
I will only mention the couple of dishes that I think are worth mentioning.
1. Foie Gras "Choy" - Lightly seared foie gras wrapped with lettuce and topped with bok choy marinated with vinegar and "mui choy" foam. The foie gras was really nicely seared so that it was still extremely creamy inside and it was a pleasant surprise to learn that "mui choy" works so well with foie gras. But give me a classic vinegrette sauce with that creamy foie gras and to me it would have tasted just as good.
2. Molecular xiao long bao - To be honest, maybe I was expecting too much from the raving reviews about this signature dish, I found that it was a bit of an anti-climax. I was really amazed by that vinegar ginger which gave off such an intense pang of flavours. But that xiao long bao yolk simply cannot replace the texture and fragrance of a traditional xiao long bao done well.
3. "Pea Shoot" - Pea sprout cappucino with deep fried (九肚魚) and pine nuts. This was actually our favourite, as the pea sprout flavour was very subtle and the fish was very creamy as it was fried perfectly. I think this really shows I prefer traditional Chinese cuisine, as the fish was done pretty much just like how it's normally fried in Chinese restaurants.
I guess I wouldn't really come back, because it's really more of a novelty thing. The food didn't leave me wanting more (actually it did only because the portions were so small), which is really want restaurants should try to achieve right?
Post