影片
更多
2017-07-04
7048 瀏覽
There's been no secret that Seasons by Olivier E has slowly established themselves as one of the top French restaurants in the city. After a run of Chinese food in recent weeks, part of me was screaming for some French food so a re-visit to this go-to French restaurant of mine was making perfect sense. One thing I can always count on Seasons by Olivier E is their consistency.Obviously, everyone has gone out to celebrate the 20th handover anniversary which kind of explained the empty dining room
One thing I can always count on Seasons by Olivier E is their consistency.
Obviously, everyone has gone out to celebrate the 20th handover anniversary which kind of explained the empty dining room and open kitchen (even the staff were out celebrating?).
Scallop tartare, fennel cream and lemon emulsion - I usually started things off with their signature lobster jelly and avocado dish but since it's my first visit in 2017, perhaps it's time for a change?
Scallop tartare, fennel cream and lemon emulsion
62 瀏覽
0 讚好
0 留言
Prawn / Avocado / Lobster jelly & Romaine leaves - I miss this dish and I miss it badly. This has the perfect balance of flavors coming from the diced prawns, avocado and lobster jelly. The scallop tartare wasn't bad at all but this was just too good. I managed to steal a spoonful of this from mom and yes, it's still the best choice for starter around here (Grade: 5/5).
Prawn / Avocado / Lobster jelly & Romaine leaves
44 瀏覽
1 讚好
0 留言
Escargot fricassée with tomato and Pastis sauce
40 瀏覽
0 讚好
0 留言
63C poached egg, mushroom, bacon foam, red wine and shallot sauce
39 瀏覽
0 讚好
0 留言
Massala prawn with Venere rice risotto
47 瀏覽
0 讚好
0 留言
Duck leg Confit, red cabbage compoté and quinoa - I must have been here way too many times already coz this dish Jelloman was having, I also had the pleasure of having it once before. The duck leg was once again very tender and juicy in the middle while a little crispy on the outside. The red cabbage and quinoa did tone down the flavors of the duck ever so slightly so it won't be too "salty" for the palate (Grade: 3.5/5).
Duck leg confit, red cabbage compoté and quinoa
43 瀏覽
0 讚好
0 留言
Stewed wild boar with sweet potato foam and pepper sauce
36 瀏覽
0 讚好
0 留言
I thought this dish was seriously good. With Chef Olivier's previous experience at L'Atelier de Joël Robuchon, there was no question in my mind that he's capable of creating a dish like this with a killer mash (oh yes, with lots and lots of butter) but the texture and flavor from the wild boar did surprise me in a good and tasteful way. I definitely won't mind having this again although it might prove to be pretty heavy for those looking for a lighter meal (Grade: 4/5).
Pistachio Paris-Brest and poached pear, yoghurt ice-cream - Most of us went with this dessert because of the combination of pistachio and pear.
Pistachio Paris-Brest with poached pear and yoghurt ice-cream
60 瀏覽
0 讚好
0 留言
White chocolate and cream cheese Chantilly, mixed berries and balsamic-strawberry sorbet - I missed out on the Paris-brest because I couldn't pull the trigger when we initially placed our order. I asked our server to check with me again after the finish of my main dish and that turned out to be a very poor decision on my part as I was later informed that it's already been sold out. So, I was left stranded with this combination of white chocolate, cream cheese chantilly, mixed berries and balsamic strawberry sorbet.If it's any consolation, I thought the various degree of acidity here did well to offset the richness of my previous wild boar and escargot dishes. It didn't look as good as the Paris-brest but I like the results (as a palate cleanser) (Grade: 3.5/5).
White chocolate and cream cheese Chantilly, mixed berries and balsamic-strawberry sorbet
32 瀏覽
0 讚好
0 留言
張貼
