Fine Cuisine

The Meringue dessert course of the Lunch/Pre-Theatre Menu ($58/4 courses or $68/5courses) may look very identical to the toast commonly found in our local coffee shops, but it definitely doesn’t taste the same. The toasted meringue was super airy and light, sandwiching the smooth and fragrant teh terik cream. I like how it wasn’t too sweet and was beaming with the tea flavor. It’s definitely a unique and well executed dessert that showcases the Singapore culture!

An excellent cut of USDA prime rib meat that is aged for 21 days, the meat was wonderfully tender and flavorful. We had the English Cut (200g) which came with 3 thick slices that were more than sufficient given the variety of sides. The sides include mashed potatoes, Yorkshire pudding, creamed corned and creamed spinach. It was a wholesome plate of meat and sides that was satisfying with the good quality meat and generous serving of sides!

That perfect pink on the inside of the USDA Prime Dry Aged Porterhouse Steak, which was carefully dry aged in house at Wolfgang's Steakhouse. Not to forget the sides which complement the steaks, the creamed spinach and German potatoes are excellent choices!

Wolfgang's Steakhouse opens its door tonight right at the new swanky Intercontinental Singapore Robertson Quay ;)

Here's a sneak peek of Wolfgang's Steakhouse USDA Prime Dry Aged Porterhouse Steak coming to you on 14 October 2017, which prides themselves in its dry aged USDA Black Angus meat. The dry aging process is carefully carried out in-house in a designated aging room for 28 days, allowing the meat to develop a deep flavorful profile.

Served sizzling hot on the plate, the meat that is cooked at 1600°F on the grill broiler arrived with a beautiful caramelized crust. On the inside, the perfect pink medium rare was tender and sealed with its juices. It's definitely one pretty attractive slab of steak 👌🏻

In contrast to the tuna, the foie gras brulee was on the rich and creamy side. It came with a smooth foie gras pate atop a thin layer of bread, topped with sour cherry, pistachio and white port gelee. I loved the richness of the pate as it melts on my tongue, while the nutty pistachio and tangy white port gelee comes in to balance it out perfectly.

One of Chef Jean Georges’ signature dishes — the black truffle and fontina cheese is a must try at The Dempsey Cookhouse and Bar. It was a beautiful collaboration between those generous amount of sexy black truffles interlaced with some buttery nutty fontina cheese. I appreciated the thin pizza base with a crispy crust which went well with the heavy tasting toppings.

The lobster was served with a layer of gewurztraminer (white wine) foam on top and working on the dish through the foam would unveil the plump pieces of lobster meat. The lobster meat was firm with a strong sweet crustacean taste which is a testament to the quality and freshness of the lobster. It is drenched with a saffron tapioca sauce and those little sago pearls were delightful! The sauce tasted somewhat like a light lobster bisque which complemented those lobster meat very well.

For our mains, we chose the roasted rod as it came with an Asian touch — the green curry. The green curry tasted very legit with flavors of the spices and some heat in it. The cod was buttery and well cooked, though I thought the presentation could be improved. Those tender vegetables on the plate — squash and asparagus, played a good role with its gentle and sweet flavors.

We started our meal with the Yellowfin Tuna Ribbons that was gracefully sliced into long thin strips and rolled up into a rose shaped structure.

While the Japanese serve their sashimi with wasabi and soya sauce, Chef Jean Georges has cleverly transformed the wasabi experience into a ginger marinade and avocado instead. The spice from the ginger hits your tastebuds while the creamy avocado gives you the wasabi-like texture — an absolutely refreshing starter!

LUCA — RED BEETS AND GOAT CHEESE ARANCINI made of red beets with goat cheese arancini & red pepper sauce. A cheesy indulgent that thankfully isn't too strong on that goat cheese smell!

The Masterchef Dining & Pop Up will take place from 25 November - 9 December 2016.

REYNOLD — PEANUT BUTTER CREME WITH CARAMELISED BRIOCHE made of peanut butter creme with caramelised brioche, cassis jubes, macerated strawberry. The sweet and crispy brioche broke down almost perfectly in my mouth with the gush of peanut butter creme coming in harmoniously.

The Masterchef Dining & Pop Up will take place from 25 November - 9 December 2016.

LEONG — BURNT MAYO & IKURA ON SALMON SKIN made of oven crisped salmon skin, burnt cream mayo, marinated ikura, tsukemono brunoise, coriander cress. A one bite wonder from the crunchy skin with a burst from the Ikura finished off on a creamy note!

The Masterchef Dining & Pop Up will take place from 25 November - 9 December 2016.