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Perfectly portioned tasting menu
2015-04-28 3378 瀏覽
Guys night out tonight. I must admit I have always enjoyed dining out with my buddy V who knows more than a thing or two about the local dining scene. With him picking our dining destination, I know for sure I am in very capable hands.His pick for tonight is SAAM. Located on the hilly Graham Street in Central / Soho, SAAM is a little difficult to describe but I would call it a melting pot of different cuisine.Owner-chef Patrick Dang's name looked awfully familiar. As it turns out, he has recentl
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Guys night out tonight. I must admit I have always enjoyed dining out with my buddy V who knows more than a thing or two about the local dining scene. With him picking our dining destination, I know for sure I am in very capable hands.

His pick for tonight is SAAM. Located on the hilly Graham Street in Central / Soho, SAAM is a little difficult to describe but I would call it a melting pot of different cuisine.

Owner-chef Patrick Dang's name looked awfully familiar. As it turns out, he has recently helmed Cocotte and worked at Mo Bar (2005-06). Apart from Hong Kong, the well-traveled chef has also been around Shanghai and different parts of Australia.
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 I did my homework on the name of the restaurant before coming here. It means “together” in Afrikaans. Let's hope everything would be "coming together" nicely this evening.

There are two prix-fixe menus available on this night, $488 for 3 courses and $688 for 6 courses. We decided to explore Chef Dang's cuisine in greater lengths so the 6-course menu was what we ended up having.
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 Before dinner officially started, we were offered a basket of Turkish bread together with a nice dipping sauce made of white beans, yogurt and wine.
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 Our first nibble was a black olive gazpacho. I was a little misled by its clear color which got me thinking it would be very light but it ended up being the exact opposite. Pretty intense and carrying a good depth of flavor.
black olive gazpacho
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 A further amuse bouche followed - a pan seared scallop with salmon roes, lime juice and a touch of wasabi. A very simple nibble that was well thought and designed. Not bad at all.
Amuse bouche - pan seared scallop
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 Now that our palates were warmed up, it's time to get serious. First up was one of the chef's latest hits - cuttlefish noodle with Canadian sea urchin, mentaiko, salmon roes and seaweed in a warm yuzu foam. The sea urchin was probably not among the best we've ever tasted but it was working magic with the cuttlefish noodle, salmon roes, seaweed and yuzu. A very impressive dish (4/5).
cuttlefish noodle with Canadian sea urchin, mentaiko, salmon roes and seaweed in a warm yuzu foam
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 Our second starter was veal tataki served with cauliflower, osetra caviar and radish. I thought I heard our server mentioning cauliflower consommé but we couldn't find it anywhere on the plate. This was decent and I especially enjoyed the crispy potato on top giving the dish a lot of bite (3/5).
veal tataki
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 I loooovvveeee white asparagus so I was really looking forward to this dish. White asparagus was wrapped nicely with savory country ham and the mélange with morel mushrooms, tarragon, green peas and potato foam added an interesting spin to the mix (3.5/5).
White asparagus, country ham, morel mushrooms, tarragon, potato foam
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 Neither V nor I is a fan of fish but we both agreed that this line caught bass grouper from New Zealand tasted better than it looked (or smelled). Of course, it didn't hurt to have a strong supporting cast too, with crabbrandade, piquillo, artichoke and sherry doing the honor (3.5/5).
line caught bass grouper
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 Our last savory dish was the Australian Ranger Valley Wagyu beef that was served medium. The meat was very tender and juicy although slightly lacking flavors if we wanted to be picky. The only knock was perhaps the zucchini and cottage pie as they looked a little out of place sitting next to the Wagyu (3.5/5).
Ranger Valley Wagyu beef
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 We can each pick one dessert from the list of three and I went with the 70% Guanaja chocolate pudding with salted caramel, hazelnut and black berry. This looked like something we had at Liberty Private Works not too long ago. Very nice contrasting flavors (3.5/5).
70% Guanaja chocolate pudding with salted caramel, hazelnut and black berry
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 Coconut pavlova with textured coconut, mango, lime and yogurt was the one to pick if you're into more refreshing flavors (3.5/5).
Coconut pavlova with textured coconut, mango, lime and yogurt
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 This was a very interesting dinner indeed. There were certainly some bright spots here and there. Although I couldn't single out a dish that managed to wow us (apart from the cuttlefish noodle perhaps), I thought everything was technically sound. Service was also very good from start to finish, which I found slightly surprising from a small place hidden in the quiet Graham Street. To sum it up, this is a real sleeper and a pretty good place for a reasonably priced prix-fixe menu ($688).

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    用餐日期
    2015-04-23
    用餐途徑
    堂食
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    $688 (晚餐)
    推介美食
    Amuse bouche - pan seared scallop
    cuttlefish noodle with Canadian sea urchin, mentaiko, salmon roes and seaweed in a warm yuzu foam