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2023-01-19
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To attain Michelin two stars ⭐️⭐️, the standard is, according to the guidebook, "excellent cooking, worth a detour".We booked a table in one evening to try out the two⭐️⭐️experience.Decorated elegantly in marble, light wood and stylish chandeliers, the place looked chic and modern. We were seated by the window with views of nearby buildings. Views still pleasant as nearby buildings were not that close up. This place operated under an open kitchen plan but we didn't hear much noise coming from the ki
We booked a table in one evening to try out the two⭐️⭐️experience.
Decorated elegantly in marble, light wood and stylish chandeliers, the place looked chic and modern. We were seated by the window with views of nearby buildings. Views still pleasant as nearby buildings were not that close up. This place operated under an open kitchen plan but we didn't hear much noise coming from the kitchen which was good.
Their signature menu offered a choice of 6 or 8
courses. I opted for a 6 course menu priced at $2288 not wanting to be too full in the evening.
The 6 course menu however would not include their signature sea urchin and gamberoni prawn which was disappointing.
The following were some of my tasting notes:
Bread and amuse bouche:
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Amuse Bouche
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Tuna loin with smoked burrata & Caviar (CAVIAR W3 NO.5 ROYAL OSCIETRA) - though the tuna loin looked fresh, the dish as a whole came out rather bland. The smokiness of the burrata was absent, the caviar was very mild and didn't bring that ocean taste to the dish to compliment the fish. It lacked some kind of acidity and sauce to elevate the ingredients.
Tuna loin with smoked burrata & caviar
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Brittany blue lobster "bouillabaisse consommé" & "croustillant aïoli" - the blue lobster was cooked beautifully, just slightly between translucent and opaque inside to give the yummy crunch texture, and went really well with the classic French bouillabaisse consommé.
Brittany Blue lobster bouillabaisse consommé
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Tenderloin charcoal grilled Topinambour & watercress purée- this was by far the best dish of the night. The cuisson of the beef was excellent. The beef, even though it was only A4 Wagyu beef, was tender, lovely seared on the outside to give that needed grilled taste and the beef itself was very flavourful. It paired nicely with the Jerusalem artichoke .
Tenderloin charcoal grilled Topinambour& watercress purée
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L'Envol cheese selection - a must try experience for this cheese selection course. We had the classic French Comte cheese. There were also cheeses aged at different periods and made with unusual ingredients like beer etc to try out. One thing worth mentioning was that some of the cheeses ate very well with the honeycomb which was so refreshing!!
Cheese selection
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Chasselas grape, lemon caviar & green tea sorbet - the green tea sorbet sat within the whole dessert composition. The sorbet was relatively "too frozen" and when eaten with the rest of the dessert, it didn't quite work. All I could taste was a frozen lump of ice.
The green tea flavour was so mild to be nearly absent.
Chasselas grape lemon caviar green tea sorbet
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Vanilla rice pudding Tea sorbet, espuma & fresh pomelo - aesthetically, the shape of the dessert was odd, could do with more white chocolate to complete the circle making it more complete and charming. Again the tea sorbet (couldn't taste what tea it was at all) was just a lump of frozen ice but unlike the Chasselas grape dessert, I could taste the popping of the pomelo and rice within the creamy foam.
Vanilla rice pudding tea sorbet espuma fresh pomelo
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Petit fours
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General: service of the staff team was not what I expected, maybe not as attentive as one would expect in a five star hotel restaurant. Again, those staff that served the dishes to us had the tendency to rush through the description of the dish in question which was difficult to catch sometimes. By the time we finished and were leaving the restaurant, none of the staff team was there to see us out. Not sure if it was too late in the evening but it certainly didn't create a good impression on the customers. The soup and meat dishes were very good that night whilst the starter and the two desserts lacked lustre. With the quality of ingredients that they provided, the six course menu (which included a cheese course and two desserts) to me was rather pricey
张贴
