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2024-07-17
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Sad to see Plaa go, but equally excited to try new fusion restaurant taking its place, being crossover of talent between chef Siu from ⭐️⭐️ Ying Jee Club and chef Oliver of French cuisine.Dinner. Set menu. Didn’t go for the wine pairing. Went for bubbles and glass of Pinot. Here’s what we had.Trio of Appetizers:-Century Egg and Pickled Ginger on Macaron- delightful fusion of textures and flavors; the savory velvety egg and tangy ginger notes perfectly balanced by the delicate sweetness of the maca
Dinner. Set menu.
Didn’t go for the wine pairing. Went for bubbles and glass of Pinot.
Here’s what we had.
Trio of Appetizers:
-Century Egg and Pickled Ginger on Macaron- delightful fusion of textures and flavors; the savory velvety egg and tangy ginger notes perfectly balanced by the delicate sweetness of the macaron.
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-Umami-rich broth of Dried Flounder and clams
-crispy golden Dough Fritter complemented by Rich creamy Spanish Foie Gras. PickyEater noted that the piece of fritter was too small, but I thought the size was perfect- decadent indulgences should come in compact pieces.
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Soft Shell Turtle Jelly crowned with a luxurious layer of Caviar. A true delicacy: def the dish of the nite for me.
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Sweet crispy Toast topped with succulent Crab Meat and Homemade XO Sauce. Following Server's recommendation to eat from the tip allowed for a gradual progression of flavors.
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Fried Garoupa on a bed of Green Onion Sauce; topped with creamy scallion sauce. On the side: scallion piece topped with pickled ginger. Whilst the vibrant and complex scallion trio added fragrant and savory dimensions to the garoupa, it tasted a bit excessive. Further, we preferred garoupa steamed; Western frying did not do justice to the delicate and flaky flesh.
Sea Cucumber encased with Squid Ink Batter then deep fried; resulting in a crispy exterior, giving way to tender, succulent sea cucumber, enveloping a luxurious shrimp mousse. Since I indicated that I didn’t take spicy, my accompanying peppery lobster sauce was served on the side, which in our opinion, was unnecessary to elevate the dish further.
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Another showstopper: Black Chicken breast, fried to perfection, boasting crispy exterior and tender meat + thigh stuffed with Chinese sausage adding a surprising twist. Blob on the side: Chinese Angelica (當歸) jelly. The fragrant Moutai Sauce added a unique and aromatic note, further accentuating the richness of the dish.
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Orzo (pasta shaped like rice) with anchovy, Dried Prawns and Chives. Unfortunately the super-assertive flavor of the anchovies overpowered the whole dish. Redeeming feature was the delightful crunch of the dried prawns and the “飯焦”.
Pre-dessert: Lychee Pudding with Osmanthus playfully resembling a dumpling; refreshing palate cleanser (much needed after the excessive anchovies).
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Birds Nest with Fresh Almond Tofu Ice Cream.
Nostalgic finale to the meal: 雞仔餅 filled with runny golden custard. Requested seconds but unfortunately none left.
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In summary: perfect pairing of culinary talents; chef Siu’s Chinese cuisine reimagined with chef Leo’s innovative touch; his skills showcased in particular by the sauces. Everything was meticulously crafted with precision and attention to detail. Service was impeccable, enthusiastic staff discussed our feedback with interest.
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