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2010-08-04
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On a Sunday night with nothing planned ahead, we decided to go to Jockey Club for dinner. After buying some of mother's favourite Cane Juice from Kung Lee in Soho we were off to Happy Valley. When we arrived the Food Plaza was damn full so we got in line for Six Furlong to see where we could be seated first. Six Furlong it was...Our dinner began with the bread basket (house-made baguette + roll) with tuna paste, butter. There were only two kinds, but both were very good tonight. For dinner, you
Our dinner began with the bread basket (house-made baguette + roll) with tuna paste, butter. There were only two kinds, but both were very good tonight.
For dinner, you could opt for the standard set dinner ($88 for two courses; $98 for three courses - both sets with coffee/tea), or the new steak set dinner ($170-$360~) for an appetizer/soup, your choice of steak main course and French Basque cake, or go a la carte. Between us we chose two two-course set dinners and one steak set dinner.
One of the options for the standard set dinner was one serving from the salad bar. There was quite an array of greens, starches (pasta / potato salad) and dressings to choose from.
Another option from the set dinner menu was a simple caesar salad with smoked salmon - romaine hearts lightly dressed with a tangy and creamy caesar dressing and topped with croutons and grated parmesan. They used very fresh ingredients for this one!
Lobster Bisque was one of several choices from the more premium steak set dinner. This one was prepared very well indeed, creamy but not thick, and with only a hint of alcohol (cognac) but rich with flavours from the crustacean.
Black pepper Beef Hor-fun was one of our standard set-dinner mains. The serving size was quite large, making it impossible to finish. The beef slices were tender but not in a bicarbonate of soda-marinaded way, and well-cooked and seasoned. The hor-fun was nicely fried too, not oily at all, but definitely could not match the hor-fun from Singapore's Swee Ting, because of the lack of wok-hei in comparison.
Black Cod with wilted spinach and cream sauce (leek) was pleasing to the eye but not quite so on the taste buds. It was honestly quite bland. Everything was cooked very well - in particular the cod, but there was such a lack of seasoning on the fish and the cream sauce I had to make use of the table salt and pepper in front of me to make it more edible. The skin could've been more crisp too, says my brother.
From the steak set-dinner, there was several selections of grades of meat, from filet mignon to grade 4 Wagyu. My brother decided to go somewhere in-between, a 12-ounce Australian Rib-eye, cooked to medium-rare. While I only tried the fully-cooked outer rims of the rib-eye, I must say they were tender, naturally flavourful and seasoned just right, the best main course for tonight with a little French mustard..! To go with your piece of steak diners were to choose a sauce, a vegetable side and a potato side. We chose garlic spinach and fries to make 'steak-frites', with a mushroom cream sauce that was served on the side. The mushroom flavour from the sauce was so earthy and strong it was definitely a memorable first for us.
We were so full from all this food all my (normally apparent) desires for sweets were gone. We had the Basque cake (two almond sponge layers with Chantilly cream) to go, which I tried later that night and it was better than I expected, moist and light with hints of almond.... yumm!
For original post and more pictures, see http://gastronomerr.blogspot.com/2010/08/six-furlong.html
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