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2020-12-13
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With the dinner ban imposed that week Thursday, I got to try this excellent menu before dinner service was stopped. Hope they will still have even after the United We Dine promotion ends. The hotel's Christmas tree was huge and beautiful.The decor of the restaurant was also extremely elegant. I was able to take the photos before it started to fill up.Each food item and wine was explained clearly throughout the dinner.They had a welcome drink and amuse bouche just like a Michellin star menu.For t
The decor of the restaurant was also extremely elegant. I was able to take the photos before it started to fill up.
Each food item and wine was explained clearly throughout the dinner.
They had a welcome drink and amuse bouche just like a Michellin star menu.
For their first dish, the deep fried taro and lobster was already a winner. The lobster and crab aroma was heavenly and despite it being deep fried, it was not too oily at all. This was further reduced by their sauce and pairing champagne.
Next came the abalone. It was steamed right in front of the table to further increase its fragrance. It was tender and the sake pairing with it became more sweeter with a hint of mango to it(the server explained there should be a melon and pear flavor too but I was mainly able to taste the mango)
The scallops were perfectly seared and went well with the carrot puree. The white wine was a bit on the dry side and matched the scallops well but it was not the elevation was not as prominent as the sake.
After the scallops, they will serve the broth. They explained the mandarin peel and lemon leaf not only gives the broth the extra fragrance, it was acted as a palate cleanser so prepare us for the coming dishes with richer flavor.
The wagyu beef was tender and perfectly seasoned. They allowed us an option whether to change to a French beef which would be less oily but I am glad I didn't change it. It was not oily at oily in my opinion.
The last savory dish was just as amazing. It was the richest of them all. The sweetness of the vegetables matched with the abalone and it was paired with a richer red wine. Drinking it alone would be a bit too bitter for me but it worked perfectly with this dish.
The dessert act as a grand finale for this menu. The base of the dessert is still the creme brulee with ginger but the caramelized part is actually salted egg yolk instead of sugar. The sweetness and saltiness of the two layers together with the spiciness of the ginger were a a lovely contrast and each spoon was like an explosion of flavors. The floral scent of the dessert wine was an excellent pairing with this amazing dessert.
Hope they have other pairing menus in the future to try.
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