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2016-06-01
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To celebrate my achievement of becoming a Veteran OpenRicer, godbro XO and I decided to have an elaborate celebratory dinner at a restaurant I really liked--Princess Cafe. We found out from Princess Cafe's website that they are now offering a tasting menu, so XO made a reservation for the two of us!We arrived at Princess Cafe at 6pm, and since summer is approaching, there was still plenty of daylight coming in from our window seats!As soon as we sat down, we noticed that the place setting has b
We arrived at Princess Cafe at 6pm, and since summer is approaching, there was still plenty of daylight coming in from our window seats!
As soon as we sat down, we noticed that the place setting has been updated to a floral/forest theme! Our menu was held together by a butterfly that "fluttered" as we opened up the menu!
The napkins that were a little too small the last time has been replaced by full size napkins but still presented in the shape of a rose.
Since we already made a reservation for the 12 course tasting menu, Princess Shanice greeted us and introduced us to the various courses of the menu. She said that she will take us on a gastronomic adventure that's a feast to our mouth and our eyes are well!
To start off the evening, we were presented with a marble island of amuse bouche.
The marble island consisted of 3 different small bites.
Pate de Foie Gras on Rice Cracker
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Minced Egg with Caviar Phyllo Tart
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Fava Bean Paste with Lemon Cream on Butter Cracker
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Love Hearts Embrace
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The dish was very beautiful aesthetically. The various colors of the red beetroot, yellow beetroot, watermelon, and the herbs were visually delightful.
The beetroot pieces had a crispy bite, the watermelon had a light refreshing sweet flavor, and the beetroot puree gave the dish a nice sweet and sour kick!
Forest Pastorate
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Normally, I'm not a huge fan of the bland flavor of cauliflower, but the pickled grapes gave this dish a nice acidic oomph, and the the pan-frying of the cauliflower gave it a much stronger flavor profile! My favorite piece was the air-dried slice of cauliflower on top which had a different chewy texture which I would never expect from cauliflower!
Golden Pearl Island
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The scallop was seared perfectly, where it had a caramelized crust and was very tender on the inside. The sweet corn puree was a delightful companion to the scallop--it had a natural sweetness and was silky smooth!
I was in awe of the presentation of the dish that I couldn't stop myself from snapping numerous photos of the oceanic components on the plank!
Volcano Eruption
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Visually, you need a little imagination to see the two little volcanoes that were sitting on the plate.
Princess Shanice told us to try to consume each volcano in one bite, so I opened up wide and let the volcano erupt in my mouth! It was a flavor eruption in my mouth! The savoriness of the pork belly, the freshness of the green apple, the spicyness of the kimchi, and the umami of the fish cake came together and became a flavor bomb!
Sweet Magic
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This dish really lived up to its name and was magical in how each component worked together to create another stimulating experience to the palate! The foie gras ganache was highlighted by the huadiao wine, which made it even more savory. The figs and pear slices gave the dish a refreshing fruitiness and balanced out the heaviness of the foie gras. The rice cracker pieces gave a crunchyness to the dish, which, otherwise, would be flat texturally.
Lotus Fountain
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The chicken consommé was just as delightful as I remembered, where it had barely any oil in it, and had a strong prominent chicken flavor! The crab and truffle tortellini were a nice addition to the soup; the crab and truffle filling of the tortellini was very delicious!
Lemongrass Sorbet
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The lemongrass sorbet was very refreshing, and the tom yum cookie crumbles gave the tongue a light tingle which prepared our palate for the next few courses!The previous courses were from the appetizer section of Princess Cafe's a la carte menu, and the next few courses were from the main course section. Therefore, the next few courses were quite a bit heavier than the previous ones and felt more substantial!
Pacific Andante
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The mango salsa made the dish very refreshing! To have a half lobster on my own after so many courses could've been very heavy, but the mango and lime components of the dish made it very light!
Betta Fairytale
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Usually, I'd shy away from pork dishes, but I remembered how much I liked the sous vide pork chop I had during our last visit, so without hesitant, I took a bite into the Betta fairytale! The sous vide pork belly pretty much melted in my mouth; it was luscious and so flavorful! The carrot and orange puree had just the right amount of acidity to balance out the heaviness of the pork belly! The components paired with each other delightfully that each bite was a little dance in my mouth!
Gold Coast
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The pasta was just as delicious as I remembered it, and it was even better! Since summer is approaching, the uni didn't have the slight bitterness it carried during the winter season! The uni had a sweet pungent flavor which made the al dente tagliatelle full of umami!
The combination of uni, bacon, quinoa, and salmon roe was very flavorful, and they made the pasta taste extraordinary!After the 3 main courses, we had 2 dessert courses.
Strawberry Fairy
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This is the dessert that has the infamous pink high heel pump! Cinderella had a glass slipper, and I had a pink strawberry yogurt pump! I don't think a glass slipper would be very comfortable, so I'd take the yummy sweet and tart pink pump any day!
What kind of flower is this with its deep red petals? I took a bite and realized, it's a pineapple flower! Princess Shanice explained to us that she soaked pineapple slices in beetroot juice then air-dried them for many, many hours, and the end result was this beautiful pineapple rose!
The dessert was very light and delightful after the heavy main courses! The various components and berries in the dessert all had a slight acidity that balanced out the heaviness from the previous courses!
Lady Rosette
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Is this the rose from Beauty and the Beast? No, this is not the rose that would change the fate of the Beast, but it's a frozen blueberry rose!
The frozen blueberry rose was very chilling to the palate, and, along with the lychee sorbet, the dessert woke up the senses after the heavy meal!
Flat White
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The flat white was served in a beautiful floral tea cup that even had a matching spoon!
The coffee was strong and of pretty good quality!
The flat white was the perfect conclusion to the delightful meal!
Princess Shanice took us on a gastronomic adventure as promised! The courses were set perfectly so that the courses got heavier as we progressed through the tasting menu! The presentation of the dishes was very beautiful, and they tasted just as good as they looked! The gastronomic adventure was equally appealing to our eyes and to our taste buds!
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