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2024-07-09
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I recently had the pleasure of experiencing a seven-course tasting menu at a Michelin starred Singaporean fine dining restaurant, featuring innovative dishes crafted by Chef Barry Quek.1. Kueh Serabai and Kueh Loyang: Two delightful amuse-bouche selections were presented, with the first one capturing my preference for its exquisite flavor combination.2. Striped Jack with Spring Peas and Rasam: A refreshing and pleasant start to the meal, this dish featured fresh striped jack accompanied by sprin
1. Kueh Serabai and Kueh Loyang: Two delightful amuse-bouche selections were presented, with the first one capturing my preference for its exquisite flavor combination.
Amuse Bouche
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2. Striped Jack with Spring Peas and Rasam: A refreshing and pleasant start to the meal, this dish featured fresh striped jack accompanied by spring peas and a tangy rasam sauce.
3. Whey's Mi-Pau: The standout bread course showcased a black nut (buah keluak)-infused bread with a crispy exterior and soft interior, perfectly complemented by a rich black nut spread.
4. Grilled Lobster and Clams in Laksa Broth: This flavorful dish featured succulent lobster and clams in a fragrant and comforting laksa broth, making for a satisfying seafood experience.
$1700
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5. New Territories Pork Bak Kut Teh (supp $268): Chef Barry Quek's innovative take on the classic Bak Kut Teh dish featured pork coated in a delicious Bak Kut Teh sauce, resulting in a delightful surprise for the palate.
6. Nasi Ulam with Smoked Grilled Threadfin: A true taste of Singaporean cuisine, this dish featured perfectly smoked grilled threadfin served alongside aromatic jasmine rice and homemade chili sauce, making it a favorite course of the evening.
7. Buttermilk Sorbet with Bergamot and Almonds: This refreshing palate cleanser showcased a tangy buttermilk sorbet paired with fragrant bergamot and crunchy almonds.
8. Maoshan Wang Durian Ice Cream: A durian lover's dream, this dessert featured a potent Maoshan Wang durian ice cream that left a lasting impression. The inclusion of fresh durian flesh would have elevated the dish even further.
9. Petit Fours: The meal concluded with a delightful assortment of petit fours, including kueh lapis, spiced millefeuille, and pandan canele.
Throughout the evening, the staff were incredibly friendly and attentive, ensuring a wonderful dining experience. As a special touch, Chef Barry specially presented a small pandan cheesecake to celebrate my recent career milestone. Overall, this fine dining experience was a true culinary journey through Singapore, showcasing Chef Barry Quek's innovative and delectable creations.
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