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Getting down to the specifics. The starter of paper thin dried mushroom in garlic chocolate soil is interesting and nice tasting, though not exactly noteworthy and has anything special going for it.
Thus, I was absolutely surprised when the raw seasonal seafood and lobster (served with rose vinaigrette) was served, dazzling one with the beautiful array of colours. The taste is no less dazzling, combining subtle components of sweetness, saltiness, slight trace of tanginess to create a taste that is multi-dimensional, complex, yet extremely pleasing to the palate. The ingredients are of the right texture and bite: firm yet not chewy, achieving that with the tough lobster meat is no easy feat.
The next course of sea bass continued this trail of great heights of excellence; the meat being fresh, succulent and flavourful, and going perfectly with the sauce, warm and soothing, and tasted like no other sauce I had ever tried. While I never have any love for fish skin, no matter how it is done, I make an exception for this dish due to the crispy skin with smoky flavour that adds an edge to the overall taste. Every component of this dish is delicious and served to complement the fish well.
The foie gras jelly with truffle coulis brought the enjoyment of food to even greater heights, filling one’s nostrils with the aroma of the extremely fragrant truffle, pairing very well with the smooth, decadent and delicious foie gras jelly while not eclipsing over the distinct taste of foie gras. Best of all, at least to the health-conscious me, this dish hardly tastes oily despite the appearance and ingredients.
After all these, the much anticipated kurobuta pork belly with charred oyster seem like a fall from gastronomy heaven since this dish is not as outstanding. While there were a great number of different flavors presented in this dish, the result did not induce that wow factor. The taste is good and nice, just that it is not comparable to the previous wonderful dishes. I actually prefer the Kurobuta pork and Gillardeau oysters I had at Les Amis. The oyster here is too strong in that distinctive oyster smell to my liking. I could even get a whiff of that from a nearby table. As for the pork, I prefer sliced ones instead of one big slab as in here, where the huge layer of fat looks unappetizing to me, a totally different impression from what I have of marbling.
Thankfully, things picked up a bit when the dessert was presented. Very aesthetically pleasing, the chocolate dessert contains chocolate in different forms and textures. The chocolate sponges are very interesting in texture, I had fun trying them, though I will not say that this is my favourite dessert in any way because of the lack in dimension in taste.
The service is almost flawless and friendly, but it can be better if the staff goes the extra mile to inquire on whether there is any special occasion during reservation, like the staff of some other restaurants do. The good part is they take care to ask about the patrons' dietary preferences and restrictions.
After all these, the much anticipated kurobuta pork belly with charred oyster seem like a fall from gastronomy heaven since this dish is not as outstanding. While there were a great number of different flavors presented in this dish, the result did not induce that wow factor. The taste is good and nice, just that it is not comparable to the previous wonderful dishes. I actually prefer the Kurobuta pork and Gillardeau oysters I had at Les Amis. The oyster here is too strong in that distinctive oyster smell to my liking. I could even get a whiff of that from a nearby table. As for the pork, I prefer sliced ones instead of one big slab as in here, where the huge layer of fat looks unappetizing to me, a totally different impression from what I have of marbling.
Thankfully, things picked up a bit when the dessert was presented. Very aesthetically pleasing, the chocolate dessert contains chocolate in different forms and textures. The chocolate sponges are very interesting in texture, I had fun trying them, though I will not say that this is my favourite dessert in any way because of the lack in dimension in taste.
The service is almost flawless and friendly, but it can be better if the staff goes the extra mile to inquire on whether there is any special occasion during reservation, like the staff of some other restaurants do. The good part is they take care to ask about the patrons' dietary preferences and restrictions.
The place is small, yet elegant. Highly advise to book early for the table by the window, or any table in that room that has the windows, since some other tables, especially those along the corridor, do not exactly have the best ambience (generally okay, but not as private).
Absolutely recommended for that special occasion.
My Thoughts: Exceptional!
Note: This restaurant had ceased operations.
Absolutely recommended for that special occasion.
My Thoughts: Exceptional!
Note: This restaurant had ceased operations.
