T R E A T
A surprise delivery came my way last evening from Executive @chefwilsonsingapore and his team at Pollen Restaurant. Just in time for dinner too.
My curiousity about Chef Wilson’s food had been piqued back in February when I read about him joining Pollen. After all, he was instrumental in securing a Michelin Star for the last restaurant he headed - the PHÉNIX and The Puli Hotel and Spa in Shanghai. Although my plans to dine at Pollen has had to be put on hold, I am grateful for the opportunity to try a couple of the Set Meals in the new Takeaway menu Chef Wilson has developed.
Without a doubt, the dish that floored us all last night was the Beef Wellington. What a magnificent construct of buttery puff pastry, tender, juicy Australian tenderloin and mushroom duxelle. The accompanying Russet potato puree and pink peppercorn sauce only enhanced the deliciousness of the spectacular pie (by the way, detailed heating instructions are attached, so no worries if you plan on consuming the food later). Included in the Beef Wellington Set Meal ($108, serves 2 or even 3) was a large Lemon Meringue Tart (14cm in diameter). This zesty and luscious number sure hit the spot after that rich main.