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2014-09-14
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Once in a blue moon I've asked Mr. K out for dinner on Friday. Only because it's his birthday though. Mind you, I don't normally take initiative in asking guys out...!!! And, having made 14 phone calls on Monday I only managed to book 2 restaurants and got myself waitlisted for the remaining 12. So I suppose that's why Route To Success-101 always says one should plan ahead of time (which of course I did but Mr. K had to change the day from Sat to Fri). Simply insane. But luckily, Tate was
One thing I really have to point out is Tate's star service. I did call a number of times to make all sorts of ma-q-fan requests like arranging for a loner table, birthday cake message and keeping my credit card for payment at the end. Considerate pearlorange even requested for a menu without the price which they actually didn't have but said could have it arranged so when I arrived 10min earlier to leave them my cc, I was very impressed that they printed two sets of whole new menu for us and even had them nicely binded. Definitely e-props for that.
Dinner came in a choice of the 6-course sensualist menu or 9-course gastronomy with optional wine pairings, which changes every season so it was still something new for Mr. K even though he's been here before. We both opted for the sensualist without wine pairing and ordered white separately. We didn't take picture of the amuse bouche but if I remembered correctly it was a mini cheese puff served with edible branch sticks. The first out of six courses served was the flamed salmon tartare which was garnished with five different ingredients - chives, wasabi cream, gherkin, rice crispy balls and caviar.
Foie gras mustard ice-cream. The blueberry sauce and mustard ice-cream balanced out the rich flavor of the liver terrine, making it a refreshing second dish.
Next was the Dalian abalone topped with a Taiyouren egg and a puny piece of uni. Oops, I played a little rough and bursted the runny egg, kinda on purpose though heehee. I like it better as a dip.
Onto the second half of the sensualist was the sakura ebi tagliolini. At this point I was actually already 70% full and offered a good portion of my pasta to Mr. K. Nonetheless, it was cooked to al dente with a soft tint of lobster flavor, and even a non-fan of pasta like me thought it was a delicious carb dish topped with the fried sakura ebi.
Second last course and a heavily meated one was the lavender Challandais duck breast. Tender and juicy and randomly scattered not so randomly on the serving plate.
Do not think that the final course, carrot cheesecake, was a carrot-flavored cheesecake because the very carroty carrot sorbet was actually served separately from the cheese which was put inside a white chocolate shell. We did have fun taking the sphere shell apart...
Now, this was the part that I liked the most, and no, not because it's that candle-blowing wish-making moment. I thought the Zen Garden built on a layer of caster sugar was a very innovative form of serving the petits fours. I almost had an orgasm seeing those perfectly made round circles on the sweet sand, almost. Well, I DO have OCD.
A very good birthday dinner with excellent service. They've earned my 20% gratuity.
張貼
