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2024-06-17
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Back again for the menu specially curated by Chef Jun for KOL. KOL and I decided not to have the burger this time round and we were presented with Chef Jun’s new creations Alaskan King Crab Chawanmushi with Iberico ham. The dish was beautifully presented with generous pieces of Alaskan King Crab sat atop the silky smooth Chawanmushi, garnished by iberico ham and nori. Got to be one the most opulent chawanmushi I have seen.Another dish that had us all blown away was the Normandy Langoustine with
Alaskan King Crab Chawanmushi with Iberico ham
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Alaskan King Crab Chawanmushi with Iberico ham
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Another dish that had us all blown away was the Normandy Langoustine with Korean Zucchini and Wakame Beurre Blanc. The langoustine was fresh and firm and complemented well with the butter-based emulsified sauce.
Normandy Langoustine with Korean Zucchini and Wakame Beurre Blanc
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I should also mention the appetiser Foie Gras Tart with Grape Jelly that everyone’s been talking about. Loved the wafer thin crust and how the grape jelly balanced out the usual heaviness of the foie gras.
Foie Gras Tart with Grape Jelly
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To end, it was my recent favourite Gold Rush Sweet Corn with Brillat-Savarin and Popcorn. I still cannot fathom how Chef Jun would be able to combine such contrasting flavours and textures in a dish in such a harmonious manner. A perfect juxtaposition of freshness/manned textures (sweet corn/popcorn), sweet/savoury (sweet corn/housemade Brillat-Savarin flavoured gelato). Everyone agreed that it was an ingenious creation. KOL saw that I loved it and asked on my behalf for a second 🥹
Gold Rush Sweet Corn, Brillat-Savarin, Popcorn
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Before we go, we get to tour around the private cellar.
Overall delightful meal. Excellent food and service as always!
Bâtard's Signature Roast Chicken, warm Pilal Rice
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