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2011-03-02
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Given that there were a good number of dishes that sound intriguing and appetising enough, we decided to go for the tasting menu, afterall, it was a birthday celebration! Little did we know that we would be rewarded with one of the best meals in a long while.The typical strategy with these dinners was for each person to order different things to maximise the tasting opportunities and that was what we did.Between the 3 of us, we had more of less all the signature dishes on offer. The cold soba
The typical strategy with these dinners was for each person to order different things to maximise the tasting opportunities and that was what we did.
Between the 3 of us, we had more of less all the signature dishes on offer. The cold soba noodles with frozen foie gras was very tasty. The soba noodles and the vegetables were a refreshing foil against the rich foie gras. Presentation-wise, the shaved frozen foie gras was a sight to behold but such a mess and such a waste when you eat it! If they could shave it on the noodles instead of on the side of the plate, I would be a lot happier.
The tartare of toro with salmon roe was yummy but ordinary (you see, when expectations are high, people start to become unreasonable!) . We waited with anticipation for the 2 tempura dishes as they sounded so interesting. Tempura short rib was so tender and flavourful that the agreed sharing almost didn't happen, at least not in an equitable way!
The tempura vegetables paired with miso ice-cream was "interesting" in a good way but the novelty wore off after a few pieces, so sharing was the way to go.The biggest disappointment was the sushi selection. Stick to the more creative dishes is what I suggest and leave sushi to the likes of Kenjo.
For main course (finally), we had pork tonkatsu mille feuille, grilled rib eye with a yuzu sauce and pork braised in Asahi. Pork mille feuille was ok, as I was expecting greater things. The different flavours did go harmoniously together but the tonkatsu wasn't as tender and juicy as I had hoped for. On the other hand, the rib eye was fantastic - to start with, it tasted like beef. It was tender but not in a character-less way like Wagyu beef. The yuzu sauce added the right hint of lightness and freshness to the beef. The pork in Asahi was very well-executed. One could taste the pork as well as the beer, neither flavour overwhelmed the other, great dish!
I must say the highlight was the desserts. While I do enjoy my sweet dishes, nothing had managed to excite me as much as the desserts here. The sake gelee with strawberries, lychee snow, yakult ice and pop rocks (yes, a bit of a mouthful) simply floored me. All these unlikely bedfellows came together in a visual and gourmet spectacle that left me speechless... coz I was busy eating and making sure I didn't miss a single piece of pop rock. Ah... POP ROCKS... brought back such fond childhood memories. Perhaps it's just me, but that dessert added a fun element to a lovely dinner and turned it into something memorable. It was a fitting finale to a great meal, or so I thought, until I had the chocolate lolly with freeze-dried raspberries and pop rocks. Oh boy! I want one now!
Looking back, if I were to use one word to explain why every dish turned out so well, I would say "balance". Balance between creativity and taste, balance between flavours, balance between taking one's dishes seriously and injecting humour. Love it!!
张贴
