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2024-02-21
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HolidayCouple had finally returned from their 3-month Europe trip. One of the numerous “I-never-thoughts” they came up with was that they never thought Dutch food would taste that good. Having previously heard good things about this restaurant, I decided that we should try together. Dinner for 4. Loved the nice open space as we walked in. Wine list was reasonable. Went for a bottle of Burgundy red.We decided to go for 2x 8 courses Tasting Menu ($1,388 pp) to share, plus some add-ons. Initially
Having previously heard good things about this restaurant, I decided that we should try together.
Dinner for 4. Loved the nice open space as we walked in.
Wine list was reasonable. Went for a bottle of Burgundy red.
We decided to go for 2x 8 courses Tasting Menu ($1,388 pp) to share, plus some add-ons.
Initially very keen to try the Roasted Whole Chicken but was told 3 days’ advance order was required.
Here’s what we had.
-pastry filled with melted Gouda Cheese (semi-hard cheese typically made from cow’s milk, originating from southern Holland, with aromatic and caramel-like flavours).
-Chicken liver and cheese
-King Crab Salad Tartelette
-Beef Meat Balls- tender and flavorful beef ragu coated in a crispy crumb topped with a dash of mustard
-Frikandel Naked Sausage- a skinless coffee-flavored fried sausage (also a popular street snack in Amsterdam) with chopped onions
Smoked Dutch Eel served on a refreshing bed of romaine lettuce with cucumbers, onions and tomatoes. Another traditional dish, the eel had been marinated with sea salt and herbs and slow smoked for 6 hours. Loved its fragrant smokiness and fatty flesh; not at all like the eels we were used to with those annoying tiny bones.
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Mussel Pot- Dutch baby-blue mussels in a light and creamy broth of carrots, celery, leek, etc. Loved the texture: plump, juicy and sweet. Served with Garlic bread on the side for dipping.
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Lobster bisque made with whole lobster for 2-3 hours, covered by a dome of puff pastry.
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Langoustine cooked with prawn shells on a bed of wheat. Very fresh.
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Add on: Chicken and Mushroom in puff pastry; dubbed the Queens Chicken pie as it was apparently one of the Dutch Queen’s favorite.
Dutch Sea Bass, pan-fried in a rich butter sauce on a bed of sautéed spinach. Loved it: skin was very crispy.
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Add on: Dutch Pork Chop coated with melted Gouda Cheese. Tender and juicy.
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Dry Aged Rib Eye. Equally tender and juicy.
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Served with fries. To be dipped in the gravy/mayonnaise on the side. Chef noted that he preferred not to serve ketchup; as the Dutch had an abundant varieties of sauces to go with their chips.
Dessert: Apple crumble pie.
In summary: impressive showcase by the skilled Dutch-Born-Chinese chef of fresh ingredients flown in from Holland, (especially the seafood) to their fullest potential.
张贴
