It was a very magical experience, because really, they put in alot of effort in not just the taste, but the presentation as well, making sure that every dish is beautiful and presented with some sort of theatrical effect.
By then my camera ran out of memory already :( so it was a frantic rush trying to decide what to delete and all. So most photos of the food were taken by my phone camera and only the dessert were taken using my Camera! (because I knew their dessert was the most impressive part and I was right)
Amuse-bouche Caelis ( foie nougat, sea urchin- algae and caviar, octopus fried with saffron)
We were like "HOW DO WE EAT THIS. AND HOW COME THEY SERVE US FOOD EVEN BEFORE WE ORDERED ANYTHING. HOW DOES IT WORK." hahah turns out this was a complimentary starter. And we went with the tasting menu!
Mediterranean bluefin tuna ceviche on a leaf of Granny Smith apple crunchy corn hummus corneto
The burst of flavours♥
Macaroni in two services “surf and turf” lobster celery and foie gras
so it's actually Macaroni with lobster and foie gras filling in it. One of my fav that night! And there's one slice of Truffle. I've never had actual truffle before, apart from truffle oil. It's like boomz
The 2nd service of the above dish. Notice there's small holes on the plate for the Macaroni dish? They actually poured lobster broth over the macaroni, and at that moment I was thinking "wah siau so 奢侈 so they only poured the broth for the taste and we don't get to eat it!?" but then after we finished the macaroni, they came over to remove that small plate and here's the soup.
Corvina and bouillabaisse in textures with croston bread, served with own soup
THE FISH MELTED IN MY MOUTH OMG IT'S LIKE THE BEST. And the croston bread cleverly replaces the fish skin so it's super crispy and in short, damn nice.
I forgot what's this dish called. Some lemon foam with crab in it.
after they cleared the plates and placed this on our table, we were like "ok how do you use this, is this a kiap?! This can't be a kiap.. shit, can we wait and see how other people are using it. No we can't, everyone's eating at a different pace and everyone's so far apart from everyone"
Tournedos Rossini, foie gras pillow, asparagus and shallot confit
The way they served this dish was very fancy.
The beef was smoked with rosemary, and when it came it was actually inside a glass lid so we couldn't actually see what was inside because it was filled with smoke. And then they lifted up the lid and you could smell the rosemary and beef (i think) and then we were like wahhh, and ohh so that's really a kiap lolol.
Tasted like char siew! Very tender and juicy!!
At this point I was like a sua ku wowoowow-ing all the way lmao
Crêpes Suzette flambé with Grand Marnier and Bourbon vanilla ice cream
See what I mean by theatrical effect?
The “Cristal Melba” ball 2015: mascarpone, raspberry and peach (Auguste Escoffier, prepared this dessert in honour of opera singer Helen Porter, stage name Nelli Melba)
HERE'S THE HIGHLIGHT!!!! Explosion St Honoré”: chocolate crème glacée, strawberry and caramelized popcorn
I knew I had to order this back when I made a table reservation. And it was like best. Here's a video of them preparing it on our table (yes you actually eat it off the table!)
Post-dinner tea! I had the black tea. And I've never seen such a tea apparatus before. I think the water evaporates and goes up the tube?? I have zero idea how it works but the tea tasted amazing.
Mignardises!!
We were so stuffed by then (also because xy passed me half of her food all the time which I'm not complaining because everything's so damn good)
Shall save money to try a Michelin Star restaurant in Singapore!!
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