Reviews

From the Burpple community

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This features a base of soft chewy squid ink tonnarelli / spaghetti alla chitarra egg pasta noodles, in a bright tomato and lemon zest gravy. Bold tangy sweet sour earthy flavours here.
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Garnished with juicy cherry tomatoes and bouncy deshelled fresh prawns, which pick up the flavours of the gravy well.
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The plate is topped with a whole, shell-on wild Mediterranean langoustine, which looks so beautiful, and has a delicate sweet briny salty flavour.
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Invited tasting.
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Grissini
More details in profile & blog

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Named for its visual resemblance to salami.
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This chilled dessert features crushed rusk digestive biscuits and toasted hazelnuts set in a disk of chocolate, milk, butter, and icing sugar.
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It has a firm, dense, chewy texture, and lovely chocolatey grainy sweet flavour. Unique dessert.
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Invited tasting.
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Grissini
More details in profile & blog

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Prepared in Sicilian style, which is noted for its bold earthy sour sweet savoury flavours, and is an uncommon combination of flavours for some.
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The large sea bream fish fillet is fresh, with a tender moist flaky texture.
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Beside is a juicy crunchy caponata of beetroot, cherry tomato, zucchini, eggplant / brinjal / aubergine, and yellow squash, with a sauce of cream, parsley, lemon juice, and white wine.
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There was a single, firm roasted baby potato, which felt out-of-sorts with the rest of the plate.
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Invited tasting.
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Grissini
More details in profile & blog

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Named after a bonet hat, because it was the last thing you would wear, when leaving after a meal.
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A typical North Italian dessert pudding. Served chilled, it's made with whole milk, granulated sugar, cocoa powder, eggs, and an optional splash of rum.
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The version here has a wobbly soft texture, with a rich chocolate ganache in the middle.
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Garnished with crunchy amaretti biscuit crumble, juicy strawberries, edible flowers, and a whole crunchy amaretti biscuit with a light nutty almond flavour.
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Invited tasting.
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Grissini
More details in profile & blog

1 Like

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A 1-bite spoonful of luxury. Farmed from the ossetra sturgeon fish, this is among the most expensive varieties of caviar.
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You'll get the dense creamy texture of the sour cream with its mellow earthy sour flavour, followed by the bright vegetal herbal salty flavour of the rough grainy salsa verde sauce (made with parsley, anchovies, capers).
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There's a light, crisp crunch from the vegetal bitter sweet garnish of parsley and chives, alongside the rich briny salty nutty taste from the luxurious juicy gloubles of oscietra caviar.
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Gone too soon.
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Invited tasting.
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Grissini
More details in profile & blog

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The star of the evening was The 1-Metre Wok Of Prosperity, the house signature Pen Cai / Poon Choi.
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I can scarcely believe this is going to be available for their Chinese New Year 2019 buffet!.
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The pen cai / poon choi is a luxurious Chinese Cantonese one-pot feast, the version here features a base layer of daikon radish, and Chinese cabbage.
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With a middle layer of dried scallops, shell-on prawns / shrimp, roast pork belly, roast duck, soy sauce chicken, and abalone.
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The top layer has sea cucumber, fish maw, braised oysters, wolfberries / goji berries, and black moss / fat choy / black hair vegetable.
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Everything has been cooked till tender with a bouncy bite, and the ingredients have absorbed all the earthy savoury sweet salty flavours.
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Part of the Joyous Spring Creations buffet, available from 28th January till 20th February 2019, at SGD $88++ per person at dinner.
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Invited tasting.
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Food Capital
Grand Copthorne Waterfront Hotel
More details in profile & blog

1 Like
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