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2013-10-08
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Going to Lobster Bar and Grill at Island Shangri-La for an evening of... no lobster~ Although this sea creature is in the restaurants namesake and thus undoubtedly may be something signature, but for someone who is not especially partial to lobster aka me, there were still other choices that were more than pleasing.The interior is elegant, shades of blue paired with dark brown tones in the furniture it gave a subtle sense of dining inside a ship Captain's cabin, but just much more luxurious. I e
The interior is elegant, shades of blue paired with dark brown tones in the furniture it gave a subtle sense of dining inside a ship Captain's cabin, but just much more luxurious. I especially liked the submarine window-like aquariums housed inside the wall finding it added a cute touch to the restaurant.The bread basket looked quite appetising especially those flaky truffle scrolls and thin toasts with melted cheese... but sadly I was on a bread ban that evening so I was unable to try...
Spying our favourite type of oysters on the specials menu, of course we ordered those. Half a dozen of Gillardeau and Fin de Claire. So briny and fresh~
Mussels are now in season too, and a steaming pot of these soon arrived on our table. The blue variety all the way from New Zealand, they were tiny, but very soft and tender.
The king prawn and avocado salad was impressive in portion size. Five big prawns each paired with their own slice of avocado hid among mixed greens and herbs with bits of pomelo and thousand island dressing. The prawns were firm and crunchy, but the avocado was unfortunately only half ripe which was a little disappointing for hotel standards. A very filling appetiser.
We shared a bowl of bouillabaise which they thoughtfully separated into two portions prior to serving. The combination of fish and potato boiled to a mush resulted in a lumpy stew with numerous little bones inside. The texture was not entirely pleasant and the bones made for awkward eating, but the flavour was still decent.
Double cut lamb chops was our main dish where we could choose three sides as well as an accompanying sauce. The lamb was faultless, tender and blushing pink, a pleasure to eat.
For sides we chose sauteed spinach, thick-cut french fries and baked potato. I have not had a baked potato in so long and this one really hit the spot. Dolloped with sour cream and shallots, the potato just melted in the mouth. So good~
No desserts, but there is always petit four~
张贴
