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2014-10-30
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With the consistently high level of culinary creativitity and sophistication, Amber earns its two Michelin Star for the 6 years running. It also claims its 4th spot on the S.Pellegrino Asia's 50 Best restaurants. The refined dining room designed by the international design maverick Adam Tihany brings a simple and elegant impression, allowing diners to immerse into a beautiful setting and enjoy the dining experience fully. Amuse bousche- Foie gras lollipops We were first presented with this cu
The refined dining room designed by the international design maverick Adam Tihany brings a simple and elegant impression, allowing diners to immerse into a beautiful setting and enjoy the dining experience fully.
Amuse bousche- Foie gras lollipops We were first presented with this cute and colourful-looking foie gras lollipops. The foie gras mousse is coated with a sweet and sour raspberry sauce, which brings a good balance between the rich and creamy texture of the foie gras pate and the sweetness and fruitiness of the raspberry sauce. A good start!
Was then given a choice of several kinds of bread. A warm, crunchy crust and a slightly chewy center makes this wholegrain bread very traditional and heartwarming.
Appetiser- Amber jackFor the starter, we had the amber jack, a type of Japanese sashimi marinated with crispy cereals, goose berry, green vegetable gazpacho with jalapeno chilli. The amber jack is beautifully sliced, and has a very smooth and soft texture. The green vegetable gazpacho is perfectly light and refreshing, with a hint of lime, which brings out the freshness of the amber jack. The crispiness of the cereals is also a great combination to the tenderness of the amber jack.
Main dish- French wild vensionThe French wild vension is braised with pan-fried foie gras, caramelized williams pear and annou imo sweet potato gnocchi. This dish is simply an art. This seasonal dish brings full flavor. The vension is slow-cooked till tender and soft, and served with a delicious and meaty gravy. The caramelized williams pear brings a slight sweetness to the dish, making it more flavorful and enriching. The pan-fried foie gras is also very well done, with a slight crispy exterior and a very creamy and lasting taste.
Main dish- Line caught hapukaThe line caught hapuka is confit in extra virgin oil, and served with young black radish simmered with torroro kombu, cep mushrooms and shiraz red wine reduction. The beautifulness of this dish is its simplicity.The hapuka is seasoned with sea salt, along with a shirazz red win reduction to bring a good aftertaste. The richness of the hapuka simply gives a melt-in-your-mouth sensation! The young black radish is sweet and crunchy, making it very refreshing. The cep mushrooms is also smooth with a strong aroma. The sides match perfectly with this seasonal favourite hapuka.
Petite Four Along with a cup of warm cappuccino, the oh-so-sweet petite four is a perfect way to end the meal.
Was very impressed by the great details and heartiness that Chef Richard Ekkebus put in serving his contemporary interpretation of French cuisine. With such a heartwarming and impressive meal, it certainly made the dining experience a memorable and lasting one.
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