Showing posts with label HGW. Show all posts
Showing posts with label HGW. Show all posts
Brasserie Les Saveurs: Au revoir mates
Labels:
food tasting,
french,
HGW,
hidden finds,
orchard,
st regis,
wines
·
One look at the French Chef de Cuisine, Antoine Bonnet, and I was picturing the glorious moments of sunset, the tangled manes of a horse, carefree, and a whisperer on its back, preened and glistening under the rays. No, I'm getting way ahead of myself. The feast he produced for us though was a real spectacle, refined french fare showcasing the authenticity of honestly good ingredients. The 'riding into the sunset' moment has to wait.
Dinner was at Brasserie Les Saveurs at the outskirts of the St. Regis Hotel main lobby, stowed away at the back of the entrance; almost like a secret enclave. Luxe materials drape the room and chandeliers illuminate the velvety interiors of the wide space. I, for one, was enchanted; but refused to judge the book by its covers.
Hence, the speculation began with the amuse bouche. Pan Seared Scallop with Potato Espuma with sesame oil. Brilliant sear on the scallop, the espuma delightfully seasoned, still I was expecting a bit more aeration in it. We trudge on. Dinner begins to look like a magical fairytale waiting to be unveiled.
The next dish that arrived at our tables did not tickle my fancy at all. Salad Nicoise ($36), a pedestrian dish uplifted only by the inclusion of more exquisite ingredients in there that possibly lead to its dismayed performance in my books. Blame me, I'm averse towards anchovies and artichokes.
Thank goodness for the Bouillabaisse Facon Les Saveurs($19)that followed closely. This resonated closely with me, mainly because Provencal French dishes are right up my alley. The rich broth flavored with Pernod (French made anise flavored liquer), saffron and star anise was a luscious shade of red, I greedily lapped up the lot. Snacking on the expertly prepared minuscule buffet of seafood. Served with garlic toasts with a saffron flavored mayonnaise dip, this was a combination delicious on its own and left me bewildered as to how to enjoy them simultaneously.
The Chillax Lobster, aka Le Homard Thermidor($75) was the next to grace the table, its idle posture, a contrast to the tedious work that went on behind the kitchen. Hailing from Brittany, the delicate flesh of the lobster was sauteed with white wine and cognac and served with sauteed spinach and lobster emulsion. Until this day, I dream about the pincers which have been fried in contrast to the rest of it's body. A technique that still managed to yield soft sweet crustacean flesh that was seductively crisp around the ages.
Nothing speaks haute cuisine quite like table side service. A rare and dying art, we were fortunate to be able to embrace that experience; even if it only meant the carving of a gargantuan roasted prime rib rack. On a fashion savvy trolley nonetheless, the chefs approach the table with stark professionalism and nimble fingers, presenting each diner with the Australian Prime Rib ($48), roasted potatoes and tomatoes on the side with either a wine reduction jus or horseradish sauce on the side. I adored the piquancy of the latter and how it complimented the raw flavors of the meat. I kid you not, since my portion was carved out of the middle section of the massive chunk, it leaned towards the rare side, the throbbing bluish red flesh a tad too under done for my liking. Could they have asked for a preference in doneness? Don't know how that's done with tableside service...
Dessert came in the form of chocolate bon bons (which we sneaked into our bellies before the main course even began, naughty...), some laced with alcohol and a variation of subtle flavors, this demonstrated the well-rounded skills of the in-house pastry chefs present in St Regis Hotel. However, our main dessert of Le Gateau A La Banane ($14) (despite it's sweet intentions), left much to be desired. From my guess, it featured an almond financier base, apricot jelly flavored with tea and banana mousse. The banana flavor in the mousse was not robust enough and the ginger as proclaimed in the ice cream was almost non-existent. The mango salsa on the other hand was divine, a titillating balance of sweet and acidity.
Well, that rounds off my last food review in Singapore for the past year. Work beckons for me in Australia and to my dearest foodie friends that I've left behind in Sunny Singapore, Thank You for all the well wishes! I shall be back for the occasional visits (or back for good if things don't work out for me. *Touch wood*). To those longing for a piece of greener grass, head on over to my Aussie version of my blog at SNAP EAT LOVE.
St Regis Hotel
Lobby Level
29 Tanglin Road
Singapore 297911
Tel: +65 65066860
Website: http://www.brasserielessaveurs.com/
Jin Shan Lou: Walk the talk please.
Labels:
chinese,
chinese food,
food tasting,
HGW,
marina bay sands,
porridge,
restaurants
·
Jin Shan Lou located at the lobby of the Marina Bay Sands Hotel has an imposing opulence to it, perhaps it's just me, but dining within it's regal aesthetic surroundings made for a somewhat uncomfortable experience. Thank goodness for the velvety arm chairs that made the long dinner a little more tolerable.
The dinner was spotted by tiny glimmers of hope; take for example the Jin Shan Special Combination that warmed us off. The platter consisting of roast duck, roast pork and cold chicken; vanished quickly before our eyes as the lazy susan took two spins on the dance floor. My favourite was the roast duck with its beautifully crisped skin and succulent flesh. The chicken paled in comparison with a somewhat dry interior.
Our next course was a Seafood Soup served in mini Pumpkin, another excellent dish that was well thought and executed. Presentation was spot on with the mini pumpkin steamed to perfection, ready for the diners to scrape away at it's tender sweet flesh whilst slurping down the sweet seafood broth studded with generous bits of prawns and dried scallops.
Pass up on the Golden Sands Fresh Prawn with Salted Egg, the batter on the prawns lack the tight crispness and the salted egg yolks sauce was grainy and strangely spicy at some points with the unsuspecting bits of chili padi conjuring up coughing fits amongst some of the diners.
Instead, turn your attention to the Steamed Cod Fillet with Chinese Wine and Egg White , this dish, similar to the version I had at Crystal Jade presented itself with a replacement of more luxe ingredients. The Cod Fish sat like a dainty beauty atop a bed of fluffy egg whites steeped in chinese wine and a myriad of sauces, making for an explosion of umami with every mouthful. Definitely my favourite dish of the night.
Cartilage Soup? My eyes trailed across the tasting menu, summoning a bit of doubt in me. Frankly, the Poached "Xian Cai" Served in Cartilage Soup turned out to be another winner, the cartilage adding a wee bit of milky silkiness to the broth. The balance of flavors and the soft greens making for a delightful experience.
The Mandatory carb dish at the end of our Chinese dinner was a Fujian Wheat Vermicelli with Shredded Meat. This dish despite it's simplicity, came with an extremely well balanced ratio of noodles to ingredients. The prawns, fried eggs and silvers of beansprouts adding a much needed contrast to the well seasoned noodles. Pity I didn't get to eat much of it warm...
Dessert was a Chilled Mango Sago with Pomelo. Didn't fancy this dish much because it was way to sweet for me, almost akin to eating a bowl full of sweetened mango puree.
Based on the dinner tonight, Jin Shan Restaurant has many hits and misses. But without a doubt, one of it's major draw factor would be the ridiculous operating hours, opening from 11pm-4am daily. So all you night owls out there, this is a spot worth checking out!
Marina Bay Sands Hotel
1 Bayfront Avenue
L1-05, Tower 2 Hotel Lobby
+65 6688 7733
Kome Japanese Dining: a night of pleasant surprises
Labels:
circle line,
food tasting,
HGW,
hidden finds,
japanese,
restaurants
·
Thanks to Hungrygowhere and Kome Japaneses Dining for the invite.
Some say that the secret to happiness is to have no expectations. In fact, I came with none; and when I say none, I meant zero knowledge of the place; not even knowing the distance from the main road to the inner depths of the country club (my chosen decision to walk in, one that I slowly came to regret as beads of sweat rolled down my spine). Piece of advice for the next adventurous diner, catch a cab in and after you've eaten your fill, roll out; it's a much better way to aid digestion.
We warmed off the night with tiny tipples of Yuzu Shochu, a citrusy blend of sweet liqueur that is popular with the ladies. Undeniably so, since it's deceivingly saccharine image steers people away from it's secretly potent nature that will kick into gear, a little later into the night. I much prefer this over the Blueberry Shochu which has a more medicinal taste to it.
Just a bit of background information before we start off the feasting, Kome Japanese Dining is situated in Keppel Club (nearest MRT being Telok Blangah), helmed by Chef Albert, a whimsical looking, tiny but resolute man and managed by Bobby, of happy go lucky personality, unfazed by pressures of any sort. With such soulful people holding the reigns, you can be sure that Kome serves the absolute best quality Japanese food.
The Sashimi Moriawase was the first testimony to my theory. On the platter were tuna, tuna belly, salmon belly, yellow tail, yellow tail belly and scallops. Chilled down to a perfect temperature, these were a joy to eat, fresh, sweet and ultra smooth on the palate. The yellow tail belly (the one that looks suspiciously like swordfish) stole the show with it's stranger-like appeal and mysterious airs.
Next, we were hit by a medley of grilled items. Firstly, the Grilled seasonal fish which I single-handedly devoured to the bone. Despite not being too big a fan of fish that hasn't been filleted, the meekness of the flesh and it's milky sweetness was a cause for unseeded temptation for me. I went back for more till there was nothing left.
The Grilled Yellow tail cheek, which some raved about; wasn't my favorite. Served with grated daikon and a lemon wedge, this massive chunk took the fans of this prized-cut by surprise. Dang, the fish it hailed from must have been quite a monster.
My favorite of the night was the Grilled Salmon Belly, it's glistening fats underneath that crisp skin beckoning to me. The soft flesh yielding quickly to the heat from our mouths, melting to into a pile full of umami goodness.
Kome Japaneses Dining is popular for it's buffet Shabu Shabu where monkfish is used as a major ingredient in their stock base. This results in an intense sweetness of the broth with slight hints of the sea well incorporated. Unlimited servings of topside beef are also provided to diners together with a fine selection of vegetables. For our tasting portions, we were given Alaskan Crab as well, a delicacy that was well enjoyed by my fellow companions after being poached in the delicious soup-base. I must have had two bowlfuls of this liquid gold, because apparently I was stuffed there after. Yes, it was that good.
A sizable portion of Grilled Cod Fish greeted us next. Presented with a sweet teriyaki like sauce, I found this dish underwhelming, the beauty of the cod fish weighed down by the one-dimensional sauce it was plonked it.
If melt in your mouth, uncomplicated fattiness is your thing, go for the sublime Foie Gras off the ala carte menu. Each mouthful garnering swoons of satisfaction and lust around the table as it delivered desired bursts of fats with a more complex flavor complimented by it's gentle tossing in a sweet sauce.
Last savory dish to grace our visit was the Beef cubes which didn't cut it for me. It's artificial softness suggesting a heavy use of tenderisers and again it's sauce, very one dimensional and one-noted.
On the dessert front, we were treated to a refreshing number to conclude the night of over-indulgent feasting. The Yuzu Sorbet was delicately sweet and mildly creamy, it's assertive sourness, bothering on a tinge of bitterness refreshing the fat-laden palate. A great finale to this meal.
Overall, Kome Japanese Dining proves to be quite a treasure trove, a hidden find which blew me out of the water with it's simple unadulterated food paying homage to the quality of the ingredients with a quiet reverence. Though it's location may be a bit daunting for some, it's food still serves as a major draw factor, a fact blatantly observed from the room packed full of regulars on a usually quiet Tuesday night.
10 Bukit Chermin Road
The Keppel Club
Singapore 109918
Tel: 6273 0118
Crystal Jade: A little bit of home.
Labels:
chinese food,
circle line,
food tasting,
HGW,
holland village,
restaurants
·
Disclaimer: A major thanks going out to Ms Samantha Yap from Crystal Jade Culinary concepts Holding and Hungrygowhere for organising the tasting.
On a typical weekday night, you'll find Crystal Jade La Mian Xiao Long Bao crawling with people. Throngs of people, groups of hunger driven crowds. Located at the ever-popular Holland Village (made more accessible by the Circle line), the La Mian Xiao Long Bao represetative of the Crystal Jade group is just one of the 21 concepts with over 100 outlets across 18 major cities in the Asia Pacific region; and it's evident that despite it's mass expansion and rolling-in-the-dough expeditions, Crystal Jade's high level of quality control and act of preserving the fine art of Chinese cuisine have kept customers coming back for more.
Arriving at the crest of a balmy afternoon, I was greeted with a flash force of cold air as I entered the premises. All around me, tables were full, comfortably housing diners tucking into their early dinners. Instead of the South Northern Steamboat buffet, the few of us were steered to sample the ala carte menu. But just for your information, the Steamboat buffet is offered daily (at a different price through the weekends and public holidays) with a fixed seating timing (5pm -7.15pm, 7.30pmpm - 9.45pm, 10pm - 12am). Look forward to a good variation of soup bases, an unlimited selection of ingredients from sliced meats to pork dumplings and their famous homemade la mian! Not forgetting the free flow of Xiao Long Baos... yes you heard me right. I see a magical liberation of pants buttons and a loosening of belts occuring.
Foodwise, we began with the Steamed Soupy Xiao Long Bao ($5.20 for 4 pieces), a dish that needs little recommendation. Delicate parcels of sweet broth and pork mince, this held up to the chopsticks test pretty well and I adored that the skins weren't so chalky, dry nor thick. The broth inside was well balanced in flavor resulting in a terribly addictive snack of sorts. Now I understood why some were hooked to the steamboat buffet.
Next, we had the Chicken marinated with Chinese Wine and Wolfberry ($9.00), basically a bowlful of health benefits rolled into one smooth and luxurious chicken dish.
The Spicy & Sour Thick Soup in "Sichuan" style ($7.50) made much more of an impression on me. Despite it's devilish hot looks, this soup was neither too sour nor spicy, even without the addition of chili oil or vinegar, the flavors were right up my alley.
Another favourite here is the Braised Pork Belly served with pancake ($14.80), I was taught to sandwich the gelatinous mass of fatty goodness between the steamed buns but seeing that the buns weren't exactly cut out for the job, I went ahead to devour the proteins first before using the "pancake" to mop up the sauces. I reckon it was a good move since the pork belly wasn't that heavily spiced, leaning towards a more mellow and sweet twang; and hence the plain pancakes would definitely have drowned out the flavors even more.
But the show stealer of the night was definitely the Sauteed egg white with fish meat and Conpoy ($13.50), cooked to resemble crabmeat, this dish was best savoured piping hot. Harbouring slithers of chinese ham and conpoy (dried scallops), these injected bursts of savoury chewy goodness to the porridge like dish. Simple yet with an air of secrecy and tight balance, I would have worked through a second bowl with ease.
The Spicy Chicken with poached La Mian (9.80) was a mix of fiery heat and tang. Such that the final outcome of this carby dish left me feeling more refreshed than full, very appetite whetting. A great dish for the ladies.
We drew a close to the night with their very famous Mango Pudding ($6.00), it's price justifiable by the fact that two mangoes are used in every single bowl of pudding. One for the custard and the other chopped into bits and strewned through the chilled smooth custard. A luxurious way to end the night.
For me, dining at Crystal Jade has always invoked memories of my childhood, after church lunches, engagement dinners and the list grows long. And with my most limited foresight, I see many more enjoyable dining experiences closely linked with kindred spirits to be built in the future. So stick around Crystal Jade.
Holland Village
241 Holland Avenue
Singapore 278976
Tel: +65 64630968
Website: http://www.crystaljade.com
Media Tasting: La Brezza @ the St Regis
Labels:
food tasting,
HGW,
italian,
orchard,
restaurants,
special occasion,
st regis
·
Stashed away beside the picturesque swimming pool of the St Regis Hotel, lies the little charmer La Brezza. All business with an airy ordinance during the day, the trattoria style Italian diner takes on a more romantic and magical aura once the night sets in.
During my last visit, we got to taste the new menu yet to be launched, designed by La Brezza's new chef, Stefano Arrigoni, previously of Ochre at Orchard Central. Gregarious with a slightly cheeky smile at hand, Chef Stefano hosted the table with ease, guiding us through his vision with a delightful Amuse Bouche to start. The Carosello "LaBrezza" Special was a sight for sore eyes and lovely introduction to the night ahead, the langoustine tartare being the most memorable.
Kick starting the night, the Pan Seared Hokkaido Scallops wrapped in Pancetta with Truffled Angel Hair Pasta and Caviar sauce($32). Despite it being a bit uninspiring, it was tell tale signs that it was back to basics with Chef Stefano, his style translating into a well executed scallop dish. The truffled angel hair pasta serving as a dreamy bed to the perfectly seared plump scallop.
Next up, we dived into the shallow dish of Tuscany style tomato soup with king crab and basil foam($18), check out that generous serving of shredded king crab flesh! Cooked with a light handed amount of dried spices, this version proved to be a little more tangy and aromatic as compared to the usual robust tomato soup I've had, thus serving as an excellent compliment to the delicate crab.
Now what is an Italian joint without a good pizza at hand? La Brezza does a very mean version of the Proscuitto Pizza ($38), topped with caramelised onions, sun dried tomatoes, mozzarella cheese and more cheesy goodness in the form of stracciatella (another soft cheese); it's as if the whole mountain of ingredients in perfect ratio to each other formed a perfect amalgamation of flavors condensed into a compact package, a thin slither of blissful union. The sweetness of the caramelised onion exalting the smoky savouriness of the aged proscuitto used.
Graduating to the mains, we were served a Slow cooked Australian Lamb Rack ($48) , crusted with Kalamata Olives and served with a vincotto sauce. Firstly, I walloped the Vegetable Caponata with gusto, Sicilian in origins with a delightful mishmash of aubergine and celery, it reminded me so much of ratatouille. The lamb in all honesty was a little too well done for my liking. Despite it's less than pink complexion, it was undeniably tender; probably attributed to the fact that the lamb was slow cooked for long hours on ends using the sous vide technique before seeing the light of the charcoal barbecue.
The pasta selection at La Brezza is exceptionally liberal in its use of indulgent ingredients. Take for example the taglionlini with Boston Lobster, Sun-dried tomato, Italian Basil, served with white wine and tomato sauce ($48), you get an entire lobster perched on the side of the plate, one that has decidingly been murdered back in the kitchens and poached with much dignity once your ticket reached the fly. *dang*. Despite it's incredulous expense, I did not fancy the dish. The second pasta however fared a tad better in my books, the Homemade whole grain pappardelle with Ragout of slow cooked Venision and Pecorino ($40), was more robust in flavor, the tender venision ragout coating the pappardelle in a glistening christening of meaty juices.
But nothing spoke as loudly to me that night as the Barolo Wine and Pecorino Risotto, sous vide Oxtail and sweet saba reduction ($38). Slightly purplish in tone due to the use of Sweet Saba (grape juices) reduction used to cook the risotto rice in, this perfectly tranquil dish of tender grains combined with the delicate oxtail flesh and finally finished off with paper thin shavings of Pecorino cheese over the top. Blissful gratification with every spoonful.
Our mandatory Italian get-away dessert, Tiramisu was a bit of a hustle, the creamy lusciousness of the mascarpone cheese ruined by the large amounts of air incorporated into it's make-up, the use of the siphon largely abused in this case. Disappointing in this case albeit for the good mix of flavors within the soaked sponge fingers.
La Brezza offers up a truly Italian gastronomical experience with a variety of dishes spanning across the geographical map of Italy. Despite it's slightly wallet-unfriendly prices, quality made it justifiable. Definitely a place you can consider for a special occasion dinner. For those sussing out a good deal, La Brezza does deliver an extremely value for money Prosecco Brunch available every Sunday from 12noon to 3pm. Read more over here
Thanks to Jesmine, Senior Marketing Communication Manager of St Regis Singapore and the Hungrygowhere team for organising the tasting.
29 Tanglin Road
The St. Regis
Tel: 65066888
Website:http://www.labrezzarestaurant.com/
Onaka: conscious eating
Labels:
food tasting,
health,
HGW,
labrador park,
restaurants
·
Disclaimer: This is based on a food tasting session organised by Onaka Restaurant Team and HungryGoWhere.
Nestled deep in the western reaches of our island is a quiet refuge for health food lovers and diners with specific food allergies/preferences ranging from gluten intolerance to vegetarianism. Speaking to General Manager, Rosalind Lim, ONAKA, short for Optimum Nutrition and Kitchen Arts, was started in 2008, sparking off from a major lack of choice of foods for children growing up with allergies. Speaking passionately about her efforts to begin a wave of conscious and mindful eating where guests can relinquish in the true flavors of the food though it's aroma, texture, taste and selection of ingredients. Hence here at ONAKA, low glycemic foods are promoted, super foods are prominent and dedication to use all natural ingredients is evident.
Now, I'm going to call it as it is. My experience with Onaka was phenomenal. I came with the least of expectations and walked out of the same door dissolving soul food, my well-being fed by the convictions of the ONAKA team to provide change via mindful and healthy food options. So if you're like me, an unsuspecting individual, and highly doubtful, do give it a try and I'm convinced you'll come to love it as I do.
Onaka carries a range of bottled fruit juices which are cleverly used for catering sensibilities. From Alain Milliat, these juices respect the unique characteristics of each fruit and are only harvested at it's peak of maturity hence giving consumers the optimal prospective of consuming the fruit at its best. Sure enough, my heart was stolen by the Strawberry nectar, rich in sediments with the unprocessed flavors of the plumpest wild strawberries you can find; it was akin to encapsulating a thousand berries in a bottle.
Dinner came off to sceptical start with the signature Watermelon Sashimi, delicate slices of watermelon sous vide with kombu, wasabi roe (set with agar agar), served with a daikon and tamari (gluten free soy sauce) dressing on the side. Employing so many modern molecular gastronomy techniques in this dish, I was impressed by the dish's presentation and fascinated even more by how theses porous slices of sweet melon could resemble tuna so much in terms of appearance, unyielding to the manhandling by my unshaven chopstick skills. Eaten together with the dressing, things made sense.
Nicoise Paper Roll: fresh tuna, cucumber, french beans, herbed egg salad, dehydrated olives and aioli. Dressed to impress with some spring themed micro greens and edible flowers strewed on the white empty canvas of a plate, this dish tasted every part the image it portrayed. Teasing the palate especially with dallop of "aioli" on the side, made only from tofu. Honestly, I couldn't tell the difference.
Tofu-Avo Salad Loved the entire Asian inspired salad, the soy brined tofu adding a unusual texture to the mixture. And we all know that avocado does it for me.
Chef jason Vito giving us an introduction to the "Noodles and Grains" section of the tasting session.
Due to poor pacing and a massive hunger attack towards the forward portion of the evening, I was regretfully stuffed by the time the carbs were served. I tried whatever I could and politely denied the rest (much to my dismay again later that night). Out of the 4 dishes we sampled, the Maritime Barley Risotto was by far my favourite, who would have known that barley could soak up all that flavor of the crustacean broth so well? the barley grains plump and chewy unlike the starchy overcooked mush one would associated with the sediments of homemade barley water. The lime foam (apparently, the onaka kitchen team are big on siphoned foams as inclusions to their dish architecture) adding a sour break to the heavy make-up of the dish. clever...
the other carbs for the night: Chilli Crab Capellini, served with crab cake, house-made chilli crab sauce and all this rounded up with a perfectly poached egg on top.
The healthy version of a Pineapple Rice which didn't taste half bad considering that organic brown rice and organic quinoa were wholly used in this dish. The use of carrot juice and roasted pineapples adding moisture to the dish in replacement to the copious amounts of oil used to coat each grain of rice in the usual suspect. A surmountable effort put a regular dish.
last but not least, the Mushroom Soba, roasted mushroom ragu, buckwheat soba, mushroom dashi. This dish did not float my boat, I guess I'm just prejudiced against soba or perhaps the dish's one-noted deliverance with the lingering woody aroma of chinese mushrooms clinging to the air. Not a big fan.
For the carnivores, ONAKA carry a special selection of proteins that would leave you thirsting for more. Let's dive down to details shall we.
One of the must-orders here is the Miso Lamb, slow cooked for an agonising 24hours, no time is wasted here as the results showcase a perfectly rendered and moist piece of carved lamb with an even marbling of fats thrown in for good measure. The flavors were exactly spot on, but mostly the texture and the lusciousness of the lamb just left me in constant debate as to leap for another piece despite the fierce scrutiny from my fellow diners. I'm sorry if I've offended anyone in the midst.
48HR beef with red wine reduction also prepared via means of sous vide. can't remember much about the dish apart from the pumpkin mash which was divine.
Modernist Chicken Curry v2.0. The emphasis is on how the chicken is
- Corn-fed
- Free-range = happy chickens
- Antibiotic and hormone free
contrary to the comments of my neighbours. I loved this dish. The creamy aerated sweet potatoes blending well with the sour tang of the chicken curry, enhanced only by the thin layer of lime foam suspended over the dish. Not a pretty sight once the liquids start flowing around the surface of the shallow dish but I kept mum and feasted on the lovely bits of green okra and succulent chicken. Not much competition there. *phew*
First and last on the agenda (we had an encore for this) is the Duck Pancake, a work of a genius undeniably. turmeric crepes wrapped around warm crispy skin duck confit infused with five spice and drizzle with an orange caramel sauce. Sweet, savoury and crispy, a dynamic interfusion of flavors and textures that led to somewhat a 'mind-blowing' experience. This dish shall and will be on my list of "Best dishes savoured in 2013".
The night came to a close with desserts, the Banana Pastillas was in this context, a mean portion to tackle. But still, me and my partner managed in style. Cinnamon roasted bananas wrapped in phyllo pastry and served with berries, maple syrup, walnuts, banana and the most luscious cardamon ice cream.
The Avo Choco Emotions is the Onaka's solution to a healthy dessert. And truth be told, it is a near sinless version of a mousse dessert, whereby no eggs yolks are used, neither cream nor gelatine. Instead, Valrhona Equatorial 55% dark chocolate is used in a water-based mousse (things we learn in pastry school.. bah!), poured into a siphon and then charged with NO2 cartridges. Pressurized, the air within the chocolate mousse expands to produce some sort of a aerated structure which is then discharged into glasses and topped up with a light avocado mousse. Surprisingly the combination works out like magic. The acidity of the chocolate used, toned down by the richness of the slightly sweetened avocado mousse.
As I've re-iterated before, Onaka has certainly set the bar high even for itself. With a perseverance for the cause to introduce conscious and mindful eating to the public, workload significantly increases since most sauces have to made from scratch in-house. However, efforts have paid off ten-fold with flavorsome fare and artfully decorated plates. Let's pay homage to theses guys, they sure deserve a pat on the backs.
A gentle reminder to please take part in my first {GIVEAWAY}, details are mentioned in my previous blog post here!
460 Alexandra Road
#01-32. PSA Building
Singapore 119963
Tel: 6270 2012
Website: http://www.onakafoods.com/
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