Fine Dining

I can never get tired of this. Each time I have it, it warms my heart and my tummy.

Attacked, it mutated in a good way, to something between a mushroom and white asparagus texture wise. Takes a culinary genius like @ivanbrehm to turn it into a stellar course. Served with spiced buttermilk gratin and black truffles, it was so delicious. I had first tasted it at the 6 hands dinner and am so happy that days later when I returned for lunch, they had some to spare. Lucky us!

Torn between the teishoku lunch and Omakase, when Chef Ivan told me that they had some carabineros, the decision became crystal clear. These were served almost sashimi style and topped with chilli pepper fermented in snow. Paired with a most sublime risotto, this was to die for! My lunch companion was so smitten that he chided me for not introducing Nouri to him earlier. I love it when my friends love Nouri as much as I do.

Here the parmesan siphon is paired with egg yolk, fresh pasta, chicken juice and finally a generous shaving of truffles and zest of grapefruit. It's brilliant! Who would have thought of pairing truffles with grapefruit zest?

Creamy crumble, Choco ice cream, toast, olive oil and bitter baguette. This was so decadent and delicious. Chef Benjamin and Veronica, thanks for your kind invites. I truly enjoyed this dinner. Chef Alexandre, it was a pleasure meeting you and I hope someday I can dine at your restaurant, known as one of the most stunning restaurants in Brussels, La Villa in the Sky.

The perfect palate cleanser

The Wagyu tenderloin was done to perfection, just how I like it. Served with candied chicory, bigarade sauce, creamy beet and potatoes soufflé, this was by far one of the best beef courses I've had in a tasting menu. The entire dinner just went from one note to another leading to a crescendo at this point!

Scallop with textures of potatoes, Avruga caviar, zest of Combawa and the secret ingredient which really lifted this course was the kaffir lime espuma. The tangy espuma really surprised us and elevated this course to another level.

The paper thin air dried beef lightly covered a bed of the creamiest smoked celeriac. The meat juice which was drizzled on the beef gave it a rich finish. This was so good! At this point, all conversations ceased as we just savoured each bite to do this amazing course justice.

Here the goose liver which is seared to perfection, with a little crisp top, is paired with lacquered duck and red shiso and served with a consommé. Some chefs may shy away from foie gras as there aren't any new interpretations, but here none were needed. The whole ensemble was just perfect!

This was a really delightful, light and refreshing course. Truly enjoyed every mouthful.

Yesterday's impromptu dinner (thanks to a kind invitation from Chef Benjamin and Veronica) started off with this amazing amuse bouche, mussels gratin. So simple and yet so beautifully executed, this certainly set the tone for the curated dinner by Chef Alexandre and his team. Yes, you don't have to fly all the way to Brussels now to sample their amazing culinary creations. Just pop over to Curate at Sentosa. It's literally right at Singapore's doorstep.