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2021-12-13
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The hearty dishes, the mains and eveything else before dessert.I thought the sauce for the cuttlefish was crazy already, but that butter sauce with scallop and caviar in Ode to Scallop was MIND-BLOWING! It came with their signatyre brioche, and we even ordered an extra cube of brioche to clean all of the sauce of the plate. I also think I hyped up the brioche in my mind cuz I went aroudn telling everyone it's the beat in town, but I realise it's just one of the best, not that its bad but it's di
I thought the sauce for the cuttlefish was crazy already, but that butter sauce with scallop and caviar in Ode to Scallop was MIND-BLOWING! It came with their signatyre brioche, and we even ordered an extra cube of brioche to clean all of the sauce of the plate. I also think I hyped up the brioche in my mind cuz I went aroudn telling everyone it's the beat in town, but I realise it's just one of the best, not that its bad but it's different from what I remembered. The scallop itself was cooked just 1 second away from raw so it was perfect. Combined with the crispy texture of the super think shrimp cracker on top, it was sublime.
The actual main was smoked pigeon breast served with a chicken wing stuffed with pigeon leg confit on the side. The breast meat was really juicy, and the smokiness permeated across the whole piece of meat. The stuffed chicke wing was too dry though . I understand they want to mix in more chinese elements, but if the pigeon lrg is too stuff to stuf and the chicken wing ends up dry, maybe it'll be better to switch to another aspect to bring in the chinese element.
Desserts galore. Idk if it'll be too much for me to say I came for the desserts, but all I had on my mind was DESSERTS .
I mean, just look at that sweets trolley, it's what every dessert lover dreamed of. Theres the popping candy lollipop on the top left, chocolate toffees under it, banana chocolate tars, geometric sesame chocolates, dragonfruit cake, financiers dressed as lemons, crunchy matcha chocolate in front of the mini vases and mint candy lollipops shaped as goldfish swimming in the stream of candy candy candy!
For the dessert dishes, I was soooooo impressed with the main dessert, Ode to Herbs. It's two parts of meringue, one part steamed and wrapped with thin delicate slices of infused pear, sitting on another part baked. Inside is an herbal sorbet with diced pear and faint hints of shiso. Outside is a citrus mixture with lemongrass and other flavours, that made the whole dish such a refreshing and memorable experience. Trust, that dessert was an experience. I loved it so so so much.
Pre dessert was a fig themed palate cleanser, a guava sorbet on a disc of fig puree. Loved tge the birthday tag BECAUSE it pairs so well with the comte we got in the previous cheese course. Speaking of, there was a three cheese platter before all the sweetness that was surprisingly paired with chinese condiments. Mimolette paired with salted kumquats, 24 month comte with fresh pickled ginger, and the best pairing of all, Italian gorgonzola with seaweed. The meal ended on such a high note , it was sooooooo satisfying
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