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2018-03-24
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Maison ES is led by Esther Sham more popularly known as Chef TATA.The 6-COURSE TASTING MENU I had is available until the end of this month which has been created to celebrate her 10th year at Maison ES.This restaurant is tucked away behind Star Street with beautiful French Vintage decor which makes it a perfect get away from the city.I was quite impressed by the experience because every course was well executed.We were a table of 12 and considering there were so many of us, everyone's dish was s
The 6-COURSE TASTING MENU I had is available until the end of this month which has been created to celebrate her 10th year at Maison ES.
This restaurant is tucked away behind Star Street with beautiful French Vintage decor which makes it a perfect get away from the city.
I was quite impressed by the experience because every course was well executed.We were a table of 12 and considering there were so many of us, everyone's dish was still hot and we all got them at the same time.
Here was the [6-COURSE TASTING MENU]
+++
Started with the [HOKKAIDO SCALLOP ceviche] topped with salmon roe, sweet corn, okra, mizuna and honey yuzu dressing.
Dinner started off well with this ceviche because everything tasted in harmony, especially the sweetcorn puree which was really comforting and the sweetcorn pieces which were a bit like Mexican corn while the okra added the charred taste to the whole thing and the silky scallops.
+++FOIE GRAS TAMAGO CUSTARD with Asian mushrooms
Steamed egg and foie gras sounds heavy but the foie gras has been turned into foam which turns into liquid when you spoon the egg hence every spoonful is infused with foiegras and the earthy mushrooms on top makes it even more delicious.
***BACALAOS confit served with chorizo garlic crumbs, clams, steamy dashi fish broth & charred spring onion oil
For this dish, I like the way they have selected Bacalaos which is a slightly salted fish topped with crispy chorizo garlic crumbs and surrounded in a clams fish broth. Hence strong flavours here.
The crispy fish skin is real good!
***UNI SPAGHETTI topped with nori
Unlike other pastas, this one is not creamy, again rich flavours in play here.
I think I could taste ground dried scallops as something made it quite sweet.
***USDA PRIME SHORT RIB grilled served on hot spring stone with acacia honey roasted pumpkin & spicy nanami spinach
Although, the beef was the star of the show, the vegetables were just as good because the spinach was really flavourful with a hint of spiciness and the pumpkin was out of this world.
I have never tasted pumpkin as delicious as this because it was so soft that it just melted in your mouth and there were other flavours infused in the pumpkin.
***DESSERT SURPRISE:
Finished with the dessert which was a great ending.
I would definitely recommend this place as all the courses were fantastic.
張貼
