No words can describe the experience I had at this restaurant. I think it was one of the best fine dining experience I ever had. It's probably of the company I had to! Claire was back from The States and it has been over a year plus since I last seen her. I never knew it was her cousin's "Bachelorette" dinner until I was in the car with her but I knew her cousins were coming along. I ordered the 3 course meal, don't be fooled with the 3 course meal because you WILL have other dishes in between. I left the restaurant with a satisfying tummy and I was stuffed.
Meet Claire, my close friend from my Uni days. (HAH! I feel so old using the word from my Uni days LOL! I just graduated 2 weeks ago)
Okay back to what I was blogging about.
I really like the concept of the restaurant, it gives me the 'less is more' kinda vibe, a minimalist.
When we entered the restaurant we were greeted and asked to drink some cucumber kind of shot. Then we took a look at the private/event area.
This is where the chefs will work their magic right in front of you :)
Once you go up the stairs, you could peep through this window. Want to know how your food is prepared? Take a peek into this magical window. Lol.
Every table had an iPod shuffle, you can listen to the introduction of the Restaurant to the theme/concept while waiting for your amuse bouche to be served. Okay, so first we got served with a basket of freshly baked breads with Pamplie "raw" unpasteurized butter by baker Jo. Baker Jo is really one talented baker/chef, well I would know because we were in the same class! In fact, all of them are talented :D There were a selection of breads but I forgot what it was :( However, the butter was something different. I've not tasted butter like that before.
For the first Amuse Bouche, we had Japanese pumpkin cream/anis emulsion/sago crisp/roasted pumpkin/pine needle soil/pumpkin oil/fried pumpkin leaves. The second was Mushroom 'farci' (stuffed) with cured duck & guinea fowl/chestnut puree/bitter endive salad/sliced raw mushrooms. Oh, I was in love with my second amuse bouche dish. I just love everything on the plate, probably because Duck and Mushrooms are my favourite food!
Then for the Entree, we were served with 100% wild caught fillet of "Kurau" (caught in Port Klang) Oh I saw the pictures on my Facebook, damn the fish was huge./razor clams with smoked olive oil/spinach puree/almond emulsion/Avruga caviar/toasted almonds/side accompaniment of brioche crisps/foie gras spread (it was on top of the brioche, EVERYTHING went so well together)/sliced almonds/pomegranate gel. Then a surprise Pre Entree was served, compliments from the chef...heheh...the perks of having chef friends..joking. We also had the Pre Entree which was the Grilled Gambas/Red pepper puree/sauce nantua/ "petit pois" (green peas) cream/caramelized baby onions/ buttered coco beans/parmesan tuile.
I think I expressed my love a little bit too much in this blog entry because I was about to say I love my main course! It was wholesome and sophisticated. So I had Slow Roasted milk fed lamb 'en parmentier'/lentils du puy/sherry jus/side accompaniment of seared veal sweetbreads/onion glaze/grilled Eryngii mushroom with soy glaze/Porcini emulsion/rocket swiss chard salad. Honestly, I couldn't finish my Mains because I was already so stuffed from all of the previous dishes.
Okay before I go into the dessert section, how all of these courses work is that we get to choose from a:
2 Courses - Entree + Mains OR Mains+ Cheese platter or dessert
3 Courses - Entree + Mains + Cheese or Dessert
5 Courses - Well you get the whole thing!
Since I had the 3 course meal, I had a choice to pick between cheese or a dessert. Well, I really enjoy cheese so I pick the cheese platter. I'm also not much of a sweet tooth even though I bake a lot. They had this goat cheese marinated in brown sugar which I thought it was a piece of caramel fudge.
The first Amuse Bouche
The second Amuse Bouche
Then for the Entree, we were served with 100% wild caught fillet of "Kurau" (caught in Port Klang) Oh I saw the pictures on my Facebook, damn the fish was huge./razor clams with smoked olive oil/spinach puree/almond emulsion/Avruga caviar/toasted almonds/side accompaniment of brioche crisps/foie gras spread (it was on top of the brioche, EVERYTHING went so well together)/sliced almonds/pomegranate gel. Then a surprise Pre Entree was served, compliments from the chef...heheh...the perks of having chef friends..joking. We also had the Pre Entree which was the Grilled Gambas/Red pepper puree/sauce nantua/ "petit pois" (green peas) cream/caramelized baby onions/ buttered coco beans/parmesan tuile.
The Entree - "Kurau"
That was my first time I tried seared veal sweetbread. It was so soft that it just melts in my mouth and this was the accompaniment for the Lamb en parmentie.
It was just pure lamb goodness underneath them mashed potatoes. The sherry jus was too good that I can't get enough of it.
Okay before I go into the dessert section, how all of these courses work is that we get to choose from a:
2 Courses - Entree + Mains OR Mains+ Cheese platter or dessert
3 Courses - Entree + Mains + Cheese or Dessert
5 Courses - Well you get the whole thing!
Since I had the 3 course meal, I had a choice to pick between cheese or a dessert. Well, I really enjoy cheese so I pick the cheese platter. I'm also not much of a sweet tooth even though I bake a lot. They had this goat cheese marinated in brown sugar which I thought it was a piece of caramel fudge.
Preparing them beautiful cheese
Mmmm...blue cheese, my fav.
Some parmesan cheese shaver which makes the parmesan shavings look like a pretty carnation flower
Oh, pretty cheese
Claire had the chocolate coulant, look at that chocolate just oozing out from the centre of the cake!
All full and happy :D
Thank you for the AMAZING dinner! Talented bunch :)
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