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Ever chosen a dessert purely on its looks? I have. This simple looking creation caught my eye with its clean aesthetics. Luckily, it tasted divine.
Think of it as a refined cream bun (the texture's more bread than choux pastry) with a little secret core of (I'm hazarding a guess here) hazelnut ganache. Lovely with a spot of tea.
Meet one of the most magnificent roasted pork bellies I've ever eaten in all its #nofilter glory.
God knows how the chef elevated the crunchiness of the crackling skin to a whole new level while everywhere else, juicy tenderness reigned.
The slab of sliced-partially-through meat was presented on a heap of deliciously slow-cooked lentils and accompanied by a bowl of Ronkin Farm Salad. The latter was really nicely done with fennel and French beans; it wasn't one of those that have a few leaves thrown together and have the gall to claim to be a "salad" 🙄
As this was an upgraded choice of main course for my set lunch, the bill came to about SG$50 which I consider very good value.
"Bistrot B" at the Rosewood Beijing is helmed by Chef Jarrod Verbiak, a one-time protege of the world-renowned chef Daniel Boulud. Naturally, the standard of the food is stellar.
"Baked Alaska" stands out for its core of refreshing passionfruit and raspberry sorbet. The light tartness of it rounded off deliciously by the thin layer of sweet meringue and soft, buttery pastry. Continuing the theme of summer (although we have slipped into early autumn) was the use of the naturally green Chartreuse Verte to flambé it. This French liqueur is supposedly made from over 130 types of plants and flowers - yes, I googled that 🤓
A gorgeous and delectable dessert for sure.
Love how each set lunch meal at Bistrot B (located on the ground level of the Rosewood Beijing Hotel) begins with a huge loaf of their freshly baked bread. Served with a pat of salted butter that's been sprinkled with some sea salt, the bread has a crust so crisp, tearing it open drowns out conversations at the table.
The Caesar salad is one my favourite starters here. It comes with half of a soft poached egg, white anchovies, avocado slices and shaved Parmesan.
The portion for every course is full-size too which makes the set meal incredibly good value.
Little wonder I am rather hung up on this place.
I miss this kind of sundaes.
The two scoops of house-made ice-cream (one chocolate, the other, caramel) came with cookie crumbs, crunchy salted pecans (these were fantastic!), chocolate balls, chocolate shards and a huge dollop of proper fresh whipped cream.
And ordinary receptacles, please step aside because only the classic metal ice-cream cup will do thank you very much.
Even though I knew the beef was Wagyu, I was still surprised by how tender this hanger steak was. Of course, being done to a perfect medium-rare had something to do with it 😄
The fries were nicely salted and remained crunchy throughout the meal. However, If I had to be picky, I'd say they could be skinnier.
The pat of herbed butter, I didn't care much for - it made the Wagyu too oily in my opinion. However, I welcomed the lightly-sautéed chopped garlic. It added a delicate punch (oxymoronic, I know 🙄) of fragrance to the whole dish.
