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2015-02-15
2014 浏览
SAAM means "together" in Afrikaans but food here is not African cuisine - it's fusion with international flavors from Asia, European, South America, etc. The decor is simple and casual with only 3 large wooden picnic style tables which is supposed to emit a sense of communal dining but doesn't really match the ambiance it seems to be aiming for with its pumping music as well as the ambition and complexity of the food. The menu is projected onto a wall behind us which can a bit annoying as we had
Nibble
Salmon Caviar ($48/4 pcs) - pocket crouton | lemon creme fraiche | dill
This tasted like a pocket of air - the crouton didn't really go with the salmon roes and cheapened it actually.
Salmon Caviar
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This was an interesting creation but tasted more like a dessert than a savory starter with its white chocolate coat while I couldn't really detect the foie gras.
Foie Gras Candy
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I liked the spiciness of the sauce but it also virtually destroyed the natural flavors of the clam at the same time.
Ark Shell Clam Ceviche
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The passion fruit jello didn't do anything for the oyster which was average by itself at best.
Fine de Claire Oyster from Brittany
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I really liked this beef tartare as the flavors were well balanced while the beef was fresh.
Beef Tartare ''Gangnam'' Style
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Pigeon from Provence ($148) - cherry | kaboucha squash | truffle coulis | foie gras
This tasted pretty decent but the portions were way too small for the price!
Pigeon from Provence
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The flavors were too sour and tart which made it hard to enjoy the smokiness of the fish while the green apple also didn't go that well with the yellow tail either.
Slightly Smoked Yellow Tail
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Nicely cooked scallops but flavors were nothing special.
Diver Scallop
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Now this is an impressive dish that I've been looking for since the start of the meal. The cuttlefish had been cut up into long slices of noodles which was soft and springy to eat. The sea urchin was a tad fishy though but overall the flavors were delightful.
Cuttlefish ''Noodle''
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Ranger Valley Wagyu Flat Iron ($468) - baby leek | rhubarb relish | shallot | pepper sauce
Sadly even as we moved up into the "Large" dishes, the portions didn't seem to increase that much. This was another dish that I was quite impressed with though as the texture of the beef was tender yet bouncy while the flavors were exciting with a hint of spiciness.
Ranger Valley Wagyu Flat Iron
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Free Range Yellow Chicken from France ($788) which was served two ways. The meat dishes continue to shine through here as the chicken was very moist and succulent while the pasta could be more flavorful. I couldn't help but compare this to the amazing yellow chicken dish at the Penthouse which tasted just as good if not better but at almost half the price tag.
1st - roasted breasts | chestnut | bacon | celeriac
Free Range Yellow Chicken from France
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Dessert70% Dark Chocolate ($108) - black sesame | passion fruit | puffed rice
I loved the colorful plating here. The contrasting textures between the crispy puffed rice and the soft sponge cakes were a nice touch while the chocolate was smooth, creamy and not too sweet.
70% Dark Chocolate
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