Gunther's @ Purvis Street, Singapore
>> Apr 28, 2011
Singapore has always been one of my favourite cities to visit. Their fine dining scene, is comparable in both food quality and service as to any other Western country. This time round, I was in Singapore for a very short visit, mainly to eat good food actually. As I am currently in the states, my posts will not be as often as they use to be, nor will they be as long.
Special of the day
Gunther's fly in fine ingredients from all around the world every day. On that day that I visited, there was a quarter of an alaskan king crab left, kobe beef, french lobster, white asparagus, bamboo clam from Scotland, oyster and scallops.
Fresh Baguette
Prawn Tempura
This dish was more Japanese than French. Anyway, this was the amuse bouche served that night. Apparently, its the same every day.
Carpaccio of Wagyu beef (Grade 9) Tartare style, crispy potato
The beef was superbly executed. The thin slices of beef were so soft, and the mix of egg and sauce on that crisp was simply divine. I must admit, this has to be one of the best raw beef dishes I've eaten in a long time.
Cold angel hair pasta, Oscietra caviar
Read more...
DISH by Delicious @ Dua Annexe, Jalan Tun Razak, Kuala Lumpur
>> Apr 24, 2011
DISH, aka Delicious Ingredient Steak House, is another restaurant from the Delicious Chain. Situated below their main branch of Delicious, DISH is an ideal place for carnivores like me (Its a steak house, expect meat).
The unique thing about DISH is that you get to choose your cut of meat, before getting them cooked to your liking. The concept is a bit similar to Jarrod & Rawlings, other than the fact that the meat cuts are a class above (price wise and quality wise). Anyway, time to get down to the food.
The unique thing about DISH is that you get to choose your cut of meat, before getting them cooked to your liking. The concept is a bit similar to Jarrod & Rawlings, other than the fact that the meat cuts are a class above (price wise and quality wise). Anyway, time to get down to the food.
Fresh Bread
The bread was freshly baked. It was good bread.
Roasted Tomato Soup
I didn't get a taste of this, so no comments on my part. The soup was RM18.
Pan-seared Foie Gras
The Foie Gras (RM48) was a little cold. However, they redid the dish for me. It was much better the 2nd time round.Slightly caramelized on the outside and soft on the inside.
Lobster Omelette
The omelet (RM48) was nicely done. Soft and fluffy egg with lobster chunks inside. The sauce was a little rich though (some people prefer it rich).
Australian Wagyu Marble 5 Prime Rib
The Rib was instructed to be done medium well. Unfortunately, it wasn't evenly cooked. Being a person who cooks very good steak, I understand the the difficulty in trying to get a 1.3kg slab of meat done perfect. The most center part was a little bit underdone (as in it was still a bit cold). The beef was RM350 per kilo.
On The Table @ Solaris Dutamas, Kuala Lumpur
>> Apr 13, 2011
Ever heard of a restaurant that specialises in Authentic World Cuisine. On The Table certainly know how to label themselves. Helm by Chef Riz Redz (son of celebrity chef- Chef Wan), on the table offers dishes from all around the world.
On The Table is situated a floor below Nathalie's Gourmet Studio, rather cleverly hidden at the other end of Pink Sage. Finding it would prove a challenge to many.
Someone who previously dined here said that dishes from the West fared better than the East, so we decided to only order dishes from the West. It would be a little weird if one were to start with mushroom soup and then follow on with kerabu salad wouldn't it?
Anyway, don't ask the waiter anything. Service industry in Malaysia is pretty pathetic. The waiter serving us didn't know what was the chef's special pasta of the day, and best of all, he couldn't be bothered to get back to us. The conversation went like this.
Waiter: May I take your order.
Us: May I know what is the chef's pasta of the day.
Waiter: Errr, I don't know. (and he stood there acting like he couldn't be bothered)
Us: How about, you go find out what it is and get back to us?
FAILED!! If anyone from OTT is reading this, please take note of this.
As for the food, some dishes hit it on the mark while others didn't.
Cappuccino of Wild Mushroom
Wild mushroom, erynghil crostini, shiitake foam, white truffle oil. The mushroom soup was very good. The consistency was just right, and the chunks of mushroom gave it a nice bite. The foam was probably for decorative purposes. I give my stamp of approval to this dish.
60C Chicken Cesare
Seared 60C chicken thigh, romaine, caesar vinalgrette, croutons, crispy beef bacon, organic eggs, parmesan frico. I have no idea why they called it 60 Celsius salad. My guess would be its a salad served at 60 degrees. Anyway, it was a rather decent salad. The egg yolk certainly gave this dish a nice, rich coating. The Parmesan frico was a unique touch to the dish.
Riz's Fried Chicken (RFC)
Substitute for KFC? Nope. The fried chicken at Wong Soon Kee (Subang) is probably better than this. I didn't taste much of this dish, but the coating was hard, instead of crispy. It was an average-below average dish.
Read more...
Subscribe to:
Posts (Atom)
