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2015-01-26
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After visiting Chef Philippe Orrico’s newly opened restaurant ON Kitchen Dining & Lounge, I decided to pay a visit to Upper Modern Bistro to see whether it has maintained its quality.It’s been awhile seen I’ve dined there, and every time I go I’m still in awe with the decor. The tall ceiling painted with soft colours instantly calms the mind down. If you want the full experience, I recommend grabbing a spot near the kitchen so you can watch the chefs preparing your meal.Feeling rather weighted d
It’s been awhile seen I’ve dined there, and every time I go I’m still in awe with the decor. The tall ceiling painted with soft colours instantly calms the mind down. If you want the full experience, I recommend grabbing a spot near the kitchen so you can watch the chefs preparing your meal.
Feeling rather weighted down from the aftermath of the holiday meals, I ordered the tuna, squab and eggplant roll with tomatoes as a starter. Light and refreshing, it was just what I was looking for to start off the meal.
If you’re feeling rather hungry then the foie gras crème brulee is your top choice. I couldn’t help but scoop a bite from my friend after being hit by its aroma. Rich with foie gras, you can indulge in its natural creaminess whilst avoiding the fatty texture.
Next up was the veal burger for my friend. Since I don’t eat beef, I can’t give much comment on this. However, from what I saw, he finished the burger in record time, so it must meant it was good right?
The Scottish salmon teriyaki was the highlight of the night. I’m a huge fan of salmon, and Chef Philippe sure knows how to cook salmon right. Rather than being fully cooked, the centre was left slightly raw giving you a medley of texture. The teriyaki was slightly coated on the salmon, so you won’t have the super sweet aftertaste that would overwhelm you. The garden of greens were so beautifully scattered around the salmon, it’s hard to not enjoy the dish.
A great meal cannot end without dessert. After glancing through the menu, I knew that I just had to try the lemon panna cotta. It’s not just your ordinary panna cotta. Complemented with citrus sorbet and yuzu parfait, it blends the Asian flavours into an Italian dessert, giving you a sensation that is beyond description.
I would have to say I’m impressed with Chef Philippe. It’s not easy maintaining the quality of a restaurant let alone two. I sure hope he would keep surprising us with his innovating dishes.
张贴