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2020-01-04
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Spent a beautiful sunny Saturday afternoon at Ecriture with an open balcony setting above the bustling Central. It combines the French meticulous and artistic ways of cooking with delicate Japanese ingredients.The first bite already featured a Japanese bun tops with quail egg and panna cotta. Their housemade sourdough is also of very high quality, served warm and super crusty with fermented flavor. First course is Chef’s signature scallop dish, and it’s impeccable. Scallop is delicately sliced a
The first bite already featured a Japanese bun tops with quail egg and panna cotta. Their housemade sourdough is also of very high quality, served warm and super crusty with fermented flavor.
First course is Chef’s signature scallop dish, and it’s impeccable. Scallop is delicately sliced and rolled together with seaweed. Cooked in an incredibly crispy yet super light beignet. It’s heavenly delicious and ticked all the boxes in terms of flavor, umami and texture.
The other starter is a floral refreshing vegetarian tortellini (it’s not pasta but turnips folding into tortellini shape, again highly skillful technique!) paired with a vibrant and fresh red bell pepper sauce.
We also ordered an additional dish, their signature caviar and uni tart, for sharing. Well, how could it go wrong with caviar and uni on the same plate! Of course it’s absolutely amazing exploding with umami while taste in perfect harmony. The tart crust is so thin and crunchy but incredibly light.
Next, a pate en croute made with pigeon, duck foie gras and pheasant. The lovely layers and components are clearly visible in its cross-section. Clever use of plum reduction to cut through all the gamey flavor. Would be perfect if the pastry is slightly more crusty.
Opted for a relatively lighter main, might be a bit of a lackluster in such luxurious lineup, still executed perfectly with tender squid filled with charcoal aroma and crispy squid heads are cherry on the top. The dish is enriched by a light and flavorful sauce made with seaweed.
The perisimmon dessert is pretty like an art piece, almost too beautiful to eat! As elegant as the perisimmon ribbon is, the taste is a bit lost in the dish though the crunch is absolutely spot on. The walnut mousse, candied walnut and the spice cake underneath are very tasty in a harmonious manner.
A colorful and playful dessert with the humble sweet potato taking the centre stage. Sweet potato ice cream infused with ginger hidden beneath the various sweet potato crisps. With so many elements starring sweet potato, I’m surprised the sweet potato flavor didn’t come through as prominently as I anticipated. The gingery flavor though is a great touch.
There’s still a final surprise! The waiter revealed a dark chocolate ganache tart with birthday wishes from an ornament sitting on our table since the start of the meal. Apparently, the tart has been hiding in there all along! What a warm and thoughtful surprise. The tart base is thin but very crusty and crunchy. It’s filled with very dark and rich chocolate ganache, it’s a bittersweet indulgence.
張貼
