Chicken skin, shrimp crisps with horseradish compote: Very appetizing, delicious and interesting starter, Chef Andre Chiang is indeed ingenious!
A picture of the chicken skin and shrimp crisps
Deep fried shrimp head with radish in chocolate soil: simply divine!
Amuse bouche of something like tomato sorbet and basil coulis
Mediterranean red prawn escabeche: Check out the colourful vegetable display and the olive oil granite...
Pressed foie gras coated with pedro ximenez: Very smooth foie gras, the best I've ever tasted, paired with pear!
Caviar tarte tatin: Not only good to look at, the condiments went perfectly well with the caviar tarte tatin
Baby barracuda chargrilled, smoked artichoke and brittany wheat: Such an interesting dish of firm fish, flavourful goodness of the wheat and the combination of all the ingredients... love it!
Japanese wagyu, wild potato 3 ways and burnt onion broth
Check out the display of the dessert of the season: Dark chocolate ganache
Pre dessert of cherries and this light creamy foam.... to cleanse the palate...
Surprise birthday cake for huby, compliments from Jaan.... it was really good!
Even their petit fours were irresistible, all of them were so good: almond financiers, creme brulee macaroons, raspberry ice cream, fizzling orange dark chocolate.... Huby had cafe latte, and I tried their chocolate tea from TWG.... very nice!
The meal with all the best ingredients was so satisfying... no, don't get me wrong... I don't mean the "gorge till you're so full" or "oh the food is nice" kinda satisfaction... It is the epitome of good food and talented chef we are talking about here! ;) Food here is not only very very good, the display of each dish was so pretty, we didn't know how to start...
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