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An insanely delicious take on “Steak Frites” appeared on the menu at last night’s 4-hands pop-up between Chef Jordi of FOC and Chef Greg of Spago Singapore.
The beef, brought over by Chef Greg, had been dry aged for 50 days and basted in Jack Daniels whisky. It was so flavourful I was almost in tears with the first bite.
Ordinary fries would not have sufficed for a beef of this calibre. So thank goodness for the hyper crunchy potato executed in FOC’s signature style for their “Patata Bravas”. It’s perfection in itself but together with that immensely juicy meat - a match made in gastronomic heaven.
Keeping the two greats company on the plate and subsequently in my mouth, were the worthy complements of mustard brandy sauce and black garlic aioli.
The bottle of Prima Toro 2015 red wine recommended by Juan Alvarez paired incredibly well with the dish.
Rich lobster broth, hard noodles. Freeflow of hard boiled eggs and bean sprouts!
GAKE (pronounced as "gah-kay", means cliff in Japanese) is a Japanese-Western fusion restaurant helm by Head Chef Angus Chow who is the winner of World Gourmet Summit MKN Chef of the year 2018. I came with certain expectations and the food definitely did not disappoint. 😉
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I started with Salmon Sashimi Salad ($15.80). Plated with fresh salmon sashimi dipped in tamanegi dressing (Japanese-style onion sauce), it was then topped with mesclun salad, apple, and feta cheese. IMPRESSIVE! The layers and balance of flavours, acidity and sweetness were so on point. And I hardly rave about salads, so that's how good this was! 😋
Preferred the hojicha donuts over the matcha ones. Donuts were airy and fluffy, not dense at all. Sweetness was just nice — not overly sweet!
Roasted green tea with rice gelato was 👍🏻 Taste of the tea and rice goes very well together.
The secret to tender and flavourful turkey leads to a long process of marination with olive oil, truffle and various herbs like rosemary, thyme and parsley. Then oven-roasted for 1 hour and 20 minutes at 200 degrees Celsius. Another insider tip from Chef Luca if you wish for a sizzling crispy texture and colour is to remove the foil at the last tenth-minute mark. The turkey is served with tasty Brussel sprouts and chestnut bread and brand-exclusive black truffle sauce.
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The Premium Truffle Turkey (4-5kg) at S$188++. Recommended sharing among 8-10 guests. Available for order from 21 November to 19 December 2018. The last order is on 19 December 2018, and the collection will be from District 10 UE Square’s flagship restaurant for the turkey.
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Read on foodgem.sg/food/christmas-2018-part-iii/
The price is reasonable. 👏
Chirashi $30++. Fresh and excellent quality as usual. It is too bad that tuna season is over, so there is only 1 piece of my favourite tuna.
#AATeats #grilledcheese #grilledcheesesandwich #cheeseporn #burpple
![[Bacchanalia by Vianney Massot] - Crispy Sphere of Young Comte Cheese.](https://burpple-3.imgix.net/foods/6c72ba9848f59860f81697733_original.?w=645&dpr=1&fit=crop&q=80)
I enjoy the lightness of the crispy cheese which is pretty delightful for a bite.
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Find out more at https://www.sgfoodonfoot.com/2018/11/bacchanalia-by-vianney-massot-hong-kong.html
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Bacchanalia By Vianney Massot
39 Hong Kong Street
Singapore 059678
Tel: +65 69096360
Nearest MRT: Clarke Quay (NE Line)
Opening Hours:
Tue-Sat: 12pm - 2pm, 6pm - 945pm
(closed on Sun-Mon)
