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

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

Fresh Baguette

Prawn Tempura

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

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

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.
Fresh Bread

Fresh Bread

The bread was freshly baked. It was good bread.

Roasted Tomato Soup


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

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

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

Australian Wagyu Marble 5 Prime Rib

Australian Wagyu Marble 5 Prime Rib

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.

Read more...

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

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

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)

Riz's Fried Chicken (RFC)

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...

Millesime @ Menara Kencana, Solaris Dutamas

>> Apr 11, 2011

Apologies for my long absence in KL restaurants. Anyway, I've been back for a while now. Its just that I haven't gotten round to posting up the places I've been trying out.

Millesime is opened by Max, from Max @ iHaus. He has decided to close down his other 2 restaurants to focus on Millesime. Max has a background in hotel management, until he chose to become a chef at least. He's a rather friendly guy who goes around talking to diners after he's done with the cooking in the kitchen.

Anyway, at Millesime, there is only the set menu. The menu is priced at RM180++ per person. Some main (like the US style kobe) cost an additional RM120 if selected. Every set comes with 3 appetizers, a main and dessert.

On the night we went to Millesime, we were told Max brought in fresh foie gras. The foie gras could be done as a stand alone dish, or served on top of the US style kobe. The foie gras would be an additional RM60.

Anyway, down to the food.


Fresh Warm Bread

Fresh Bread

Warm bread was served with french butter. I always liked the creaminess of french butter.


Amuse Bouche

Amuse Bouche

The amuse bouche that night was smoked salmon wrapped in a filo pastry and baked light. It was a nice start to the upcoming meal.

Spanish Manchego Gratinated Pacific Oysters

Spanish Manchego Gratinated Pacific Oysters

Portabello Mushroom, Mizuna Greens

Portabello Mushroom, Mizuna Greens

The oysters were baked with cheese and served along side a portabello mushroom salad (which was dressed in Balsamic reduction). The oysters were nicely done. In fact, I was willing to bet that even a non-oyster lover (yes, such people do exist) would enjoy it.


Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

The soup was served with smoked duck breast and basil oil. The soup had a rather thick consistency, but it tasted wonderful. The small pieces of duck breast was a nice touch.



Galette of Scallops and sea prawn

Galette of Scallops and sea prawn

Read more...

Casamia @ Bristol, UK

>> Apr 9, 2011

Note: if you're seeing this post somewhere else, his post has been shamefully plagiarised from www.tummy-rumble.com. As to the person who owns food bonology, I take full responsibility for having you deleted by blogger and will do so again if this is plagiarised.

This is going to be my last post about food places in the UK (at least until my next trip there). This post will be on Casamia, the only restaurant with a Michelin Star in Bristol. Casamia is also the winner of 'Gordon Ramsay's Best Restaurant' (for however much that may be worth).

At Casamia, there is only a set menu. One can opt for an additional 2 dishes (excluding cheese) or stick with the original set.

To start the meal, we were served bread sticks to be dipped into the sour cream and chives mix, as well as green olives and macadamia nuts.

Bread Stick

Surprisingly, I thought the olives were rather good. The bread stick were a nice snack to munch on, while waiting for proper food to arrive.

Fresh Bread

Fresh Bread with English Butter

The bread had a nice crusty exterior. The butter went well with it.

Beetroot, Barley, Iced Yogurt and Pickled Fennel (2006)

Beetroot, Barley, Iced Yogurt and Pickled Fennel (2006)

The dish above is actually a beetroot risotto, served with frozen yogurt and fennels.Although the name of the dish was a put off for me, I was surprised it tasted exceptionally good. The risotto wasn't overpoweringly sour, and the nuts around it gave it a nice brittle crunch. This dish somehow surprised me.

Salmon, Italian garnish Cauliflower

Read more...
Related Posts with Thumbnails