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2015-03-12
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Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details. Am
Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details.Amuse bouche - I will say it's fun and nicely presented.
Amuse Bouche
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The presentation is appetizing itself and the taste overall is fine. In fact, not much can be done to the fish as the chef has thought through the seasoning to be added in order to not cover the original freshness of the ingredients. The champagne is so-so...personally, I don't think it's a good match to the dish.
Bonito
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Foie gras terrine – duck foie gras terrine/spices & curry tulie/pommery mustard ice-cream/blueberry sauceThe small portion of the terrine was always good…I am a bit bored with the foie gras as it appears almost everywhere for the gastronomic meal. The smell and taste of the duck foie gras here was very intense and I really enjoyed the soothing sensation of the pommery mustard ice-cream as it toned down the massiveness of foie gras.
Foie Gras Terrine
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There were a few dishes impressed me that evening whilst “The sea” was one of them. It looked like a simple dish but I could tell the chef has put a lot of thoughts to mix the ingredients together to make them WORK. It surprised me when the combination of the strong tasted black truffle and caviar did not supersede the mild flavor of scallop & crab meat. I am very picky about scallop & crab meat yet I have to say those two ingredients here were fantastic. The colorful rice paper did catch my attention, love this fun element and it’s definitely for decoration purpose only.
The Sea
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Wreath – lightly poached oyster/Chinese licorice root oxtail consume/kimchi picked daikon/sweetcorn kernels/braised wagyu beef tongue slicePersonally, I am not a big fan of braised beef tongue due to its texture that I prefer the charcoal grill version better. I have to be fair with this dish, the braised version didn't disappoint at all; my fear on the gamy taste wasn't there at all whilst the whole texture was smooth one. The broth was clear and clean...like it.
Lobster – Maine lobster/barley/sweetcorn puree/tonka bean/lobster sauce/baby fennel (Burgongne white)A so-so dish...a safe one.
Lobster
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Wild boar tart – Jerusalem artichoke veloute/green curry foam/grilled baby eggplant/wild boar ragout/black pepper tart shell (Syrah from Rhone)An interesting dish but a bit filling (greasy) and my compliment went to the matching of Syrah.
Kagoshima beef – A4 Kagoshima beef sirloin/fig & port compote/white onion puree/roasted red pepper puree/red wine beef jus (Piedmont, more acidity)The texture of the Kagoshima sirloin itself wasn’t bad, not beefy enough as usual as most of the people love the melting taste of it. Personally, I found it to be too saucy which the beef lost its character. I couldn’t figure out why the beef happened to be dry & slightly chewy when it’s indeed prepared as medium rare. I suspect it’s the quality of the meat itself…a bit disappointed with the main course dish.
Kagoshima beef
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Exotic – mango mousse/banana bread pudding/passion fruit gelee/shiso coconut sorbetI couldn’t figure out how I finished the whole dessert platter…what a joke?! I have to complement the dessert combination here, very refreshing and tropical to clean up the palate from the saucy sticky beef sirloin. One may not think these bits & pieces will go well together but there we go. I am equally surprised that the taste of coconut sorbet is perfect balanced in its thickness & sweetness, the sorbet just melted in my mouth reminded me of the fresh coconut water.
Exotic
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It got credit by merely looking at the presentation and how they taste are not that important anymore…after the previous 7-course. I tried a little bit of everything but not impressed by any of them, an ordinary piece to wrap up the meal. My friend likes the passion fruit marshmallow but still thinks it’s too sweet.
Zen Garden
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