Tate Dining Room

DSC02046I always love the idea of a small fine dining restaurant. It’s just feel somewhat more warm, intimate, unpretentious, and focus. Here I am, dining at a restaurant headed by the best Female chef in Asia 2015, Vicky Lau, who once graduated as a graphic designer from New York University before she enrolled at Le Cordon Bleu Bangkok. Chef Lau honed his skills under Sebastien Lepinoy during his time at Cepage. (Sebastien Lepinoy is currentlyheading Les Amis’s kitchen in Singapore. Review).

DSC02026I hate to say this, but the bread was honestly felt dry. It didn’t belong in a 1* restaurant. 1/10

DSC02037Our meal started with 5 amuse bouches that represent the 5 Chinese elements.

DSC02030

Quail egg coated with ginseng chicken broth, smoked eel, dashi sphere, corn panacotta, mushroom panacotta

Ode to tomatoes

Ode to tomatoes

five type of tomatoes tartare, strawberry tomato gazpacho, smoked sardine, marrakech lemon skin confit

The strawberry and the tomato tasted really fresh and vibrant with a hint of smoke sardine on your palate. All flavor worked well without a single flavor dominated the plate. 8/10

DSC02040The brioche was definitely way better than the first bread. Good crust on the outside and soft inside.

The Sea

The Sea

Seascallop espuma, taraba crab meat, yuzu gelee, marinated jelly fish, osetra caviar, rice paper

Hong Kong version of “Song of the Sea” probably? It left me the heavy flavor impression at first, judged by the presentation itself, but when you start to dig in, you’ll find that this dish packed with sea flavor yet still feel light in a good way. Very enjoyable. 9/10

Hokkigai Clam

Hokkigai Clam

root vegetable mille feuille, cauliflower black garlic espuma, fresh water clam sauce

A nice blend between sea and earthy flavor. Everything was cooked and seasoned just right. 7.5/10

Sakura Ebi

Sakura Ebi

Lobster broth, fregola pasta, mentaiko, vin jaunne foam, kombu, crispy sakura ebi

I didn’t manage to enjoy this dish since it just felt too heavy. The shellfish flavor was just overpowering the whole dish. I believe it would taste better if the flavor was lighter and having more acidity into it. The Vin Jaunne foam almost just there for the sake of the presentation only. 4.5/10

Rose Bresse Pigeon

Rose Bresse Pigeon

slow cooked breast of pigeon, filo pastry wrapped fermented mustard green thigh of pigeon, roasted baby beetroot, pigeon jus

The meat was just juicy and tender. The jus was rich and worked as the flavor booster really well. The fig managed to cut the richness and balance the dish. 9/10

Honey, Milk, & Chamomile

Honey, Milk, & Chamomile

Honey, Milk, & Chamomile

Honey, Milk, & Chamomile

Home made wing ho hong kong bee farm honey ice cream, chamomile white chocolate mousse, dacquoise, yogurt meringue, willams pear ice cream

I’m not a big fan of white chocolate and sweet desserts, but this one clearly won my heart. 8/10

Zen Garden

Zen Garden

Zen Garden

Zen Garden

Passion fruit marshmallow, matcha macaroon, dark chocolate coconut

DSC02029

Tate is very enjoyable to your eye and your palate. Without any doubt, Chef Lau’s accent appeared on the whole meal. The plates were neat and artistic yet not too complicated. Some dish like Ode to Tomatoes and The Sea were just perfect. Most of the dish feels light without losing any flavor profile. Too bad, some dish was off balance, otherwise it would be a perfect dinner.

DSC02081

Tate Dining Room

DSC02023

Hong Kong, 中環蘇豪伊利近街59號地下

+852 2555 2172

http://www.tate.com.hk/

Advertisements

Sarong Restaurant

IMG_1765

I would be lying if I told you that I came to visit Sarong with confidence about their food. At first, I didn’t believe that a “westerner” was able to cook good Asian dishes, but they got me completely wrong.

IMG_1753 IMG_1751

Sarong was established in 2008 and gained several accolades including the prestigious San Pellegrino Asia 50best in 2014. The food is a mixed between Indian, Thai, and Southeast Asian accents. The mastermind behind the kitchen is Will Meyrick, the Scottish chef who was born in Portugal, started his apprenticeships at numerous places in London before he traveled around South America, Southeast Asia, and Australia.

IMG_1745 IMG_1743

Their Coktail selections were worth to try.

Tempeh Cracker served with Green Chutney (Mint, Coriander Root, Yoghurt)

Tempeh cracker is best to be enjoyed at any time any day, whether as a condiment for your main, or going with your beer. Even though I prefer to enjoyed on its own, the green chutney brought the cracker more alive by adding the fresh and sour element to the savory cracker.

Grilled Scallop with Sweet Crispy Duck Thai Basil Young coconut & Peanut Nam Jihm Tuna Betel Lemon Grass Green Tomato Sambal Matah and Bumbu Pasih

Don’t be fooled by its humbled appearance, because lot of things are going on in a single bite. The scallop dish delivered a strong South East Asian flavor with Balinese touch. Too bad the scallops were slightly overcooked, otherwise this would be spotless.

Butter Chicken with Cashew Nut Ginger Garam Masala Kasoori Methi & Tomato Sauce

I ordered additional Pita Bread to accompany this delicious butter chicken. The chicken was juicy and tender, but the gravy was slightly too salty.

“Bebek Madura” Twice Cooked Duck with Sambal Mangga & Balinese Sambal

This duck was mind blowing. It has every duck confit checklists that you can probably named off. Tender and Juicy meat, crispy skin, and undoubtedly good flavor. If you’re a big fan of sambal then you’ll definitely love those things.

Signature Crispy Pork Belly with Sichuan Chili Salt Tamarillo and Tamarind Sauce

I was amazed by the texture and the flavor from this pork belly. I tried this dish at their two sister restaurants, Mamasan and E&O, but in my opinion they’re fail to deliver the flavor balance like this one. It was either too sweet or too sour. The one I had here was clearly stunning. The sweet, sour, savory balanced really well. The texture  of the pork was crispy on top, followed by tender meat, and buttery texture from the fat.

Lemon grass Panacotta with Cucumber Lime Jelly served with Citrus Lemon Basil Sorbet

Since I and my partner were quite full during that evening, we decided to order one dessert for sharing. Let’s get it straight, the pannacotta texture was too hard, I think that my pork belly felt more tender that this. The presentation clearly didn’t match the texture and flavor.

IMG_1764

Overall, Sarong is a place who treats Asian cuisine with respect. It is a must whenever you’re visiting Bali whether you’re having a date or with a group of friends. I believe that the varieties will please the palate diversities. Obviously, Chef Will is a master in combining complex and strong flavor without sacrificing the main ingredient quality.

 

Sarong

IMG_1763

 

 

 

 

Jl. Petitenget No, 19 x
Kerobokan, Bali 80361
Indonesia

T. +62 361 4737 809
F. +62 361 4737 810
E. info@sarongbali.com
W: www.sarongbali.com

Kayuputi

Kayuputi is a beachfront fine dining restaurant at St. Regis Bali. The 4-time Wine Spectator Award winning offers Asian inspired haute cuisine. The kitchen is helmed by the executive chef Agung Gede with 10 years of professional experiences behind his back.

IMG_1024

I had a hard time taking pictures during my dinner because I was chose to dine at the beachfront table with minimal lighting.

IMG_1025Starter: Smoked Salmon, Crushed Potato Salad, Balsamic Reduction

 SAMSUNG CSCWholemeal bread: Rosemarry, Caraway Seeds, Sundried Tomato, Oregano

Served with Butter, Olive Tapenade, Spicy Apple Puree.

Warning: The spicy apple puree is very addictive!

 IMG_1038Lobster Bisque, Poached Lobster Zucchini Cannelloni, Sour Cream, Avruga Caviar, Ginger Crisp

The bisque was light but packed with tons of flavor and it was well paired with the cannelloni. The good thing about the cannelloni is that you can literally cut it down with your spoon. It’s firm and smooth. Perfect cooking.

 IMG_1037Pan seared Alaskan scallop U10 set on seafood agnoloti, topped with caviar and lemongrass infused crustacean – parmesan foam

Those perfectly cooked scallops were paired really well with the crustacean bisque. The agnoloti pasta was cooked al dente. Very intense sea flavor was coming trough this dish.

IMG_1039Indian Ocean “fruits de mer”

Assorted seafood of the day; sea bream fillet, Manila clams, octopus, cuttlefish, king prawn and deeper scallop with carambola, ginger flower “nage” of Balinese aromatic roots.

Seriously, everything on the plate was spot on. From the fish to cuttlefish, the prawn, and the scallop were cooked with high level of precision. Too bad that  I couldn’t really enjoyed the ginger flower “nage”. I felt that the nage was too heavy in flavor (especially the dish was topped with “sambel matah”) and lacking of acidity.

 IMG_1040(1)Black Angus Beef fillet “Rossini” – Kayuputi version

Pan seared foie gras, composition of mushrooms, red onion jam, and Perigueux sauce.

The meat was well seasoned and perfectly pink. The sauce was compliments the dish really well, and the red onion jam cut the richness beautifully. The only thing that bothered me was the foie gras was slightly overcooked, otherwise this dish would be spotless.

 IMG_1101Pumpkin – Orange – Ginger

Pumpkin-orange brûlée, ginger sable, orange-ginger sherbet, espuma of golden ginger candy, orange coulis

The sweet and sour flavor with a hint of ginger that coming through from this dessert was well balanced and refreshing.

 IMG_1042Strawberry – kemangi basil

Kemangi basil infused compressed strawberry, kemangi basil meringue, strawberry mousse and yoghurt ice cream

The kemangi was perfuming the strawberry with a sharp lemony aroma with a hint of mint at the back. The mousse was smooth and melt beautifully on your palate.

 IMG_1041Chocolate – Balinese long pepper

Guanaja bar long pepper infused chocolate manjari coulis, Valrhona bitter chocolate ice cream, cooca nibs – long pepper tuile, liquored chocolate stick.

I believe that the picture and the explanation are enough to tell you how good it is to be put in your mouth.

 

I’m impressed and proud at the same time about the food they offer. Since the executive chef was a Balinese, yet he’s able to execute the plate with finesse. From the cooking to the presentation were deliver precisely and beautifully like a haute cuisine master.

IMG_9468

This place is definitely a must place to go on special occasion. The service was warm enough, the staffs were knowledgeable, and the outdoor dining table is suitable for romantic occasion. If you are willing to have Asian/Bali flavor with a strong touch of haute cuisine, Kayuputi won’t fail you definitely.

 

Kayuputi

IMG_1023

St. Regis Bali – Kawasan Pariwisata, Nusa Dua Lot S6 · PO Box 44, Nusa Dua · Bali 80363 · Badung · Bali  ·
Indonesia
(62)(361) 300 6786

Les Amis

Les Amis

The Friends, is what Les Amis stands for in French. Since the opening in 1994, Les Amis has been the temple of French cuisine, and that put Singapore into the world culinary map. The restaurant has several prestigious accolades including San Pellegrino world’s 100 best restaurants 2013 (ranked 81st), San Pellegrino Asia’s 50best 2013 & 2014 (ranked 14th), and The Miele Guide Asia’s 10th best restaurant.

IMG_0719

The kitchen is helmed by Chef de Cuisine Sebastien Lepinoy, who widely known as the legendary Robuchon’s right hand man before he joined Les Amis group in 2010 as the head chef of Cépage restaurant in Hong Kong. He took out Les Amis’s kitchen since September 2013. He applies classic French technique with a touch of Asian accent on his food.

IMG_0718Mini Croutons (olive, tomato, fennel), Mini Baguettes, Sour dough, Hazelnut Bread.

IMG_0768Teppanyaki Seared scallop, Teriyaki Sauce

This is exactly how I would like my scallop to be cooked every time. The texture was just perfectly crisp on the surface and slightly rare in the center. It’s fresh, has an intense sweet sea flavor with a little bit of acidity from a tiny squeeze of lime and coated thinly with teriyaki dipping…. unbeatable.

IMG_0770Foie Gras Custard, Artichoke Soup, Shaved Truffle.

IMG_0709Simple yet elegant dish. Both the custard and the soup were light and balanced perfectly, nothing was too dominant or heavy, especially the foie gras usually has a tendency to deliver strong flavor, but this one they really nailed it.

IMG_0707Sea Bass, Crispy Leek, Caviar Sauce

The Sea Bass was spotless, it was perfect in both seasoning and cooking. The only concern that I had was I prefer for the sauce to have a little bit more acidity to lift up the flavor. Lacking of acidity almost turned the dish flat.

IMG_0769Grilled Dry Aged Beef Tenderloin, Asparagus, Rich Jus, White Miso

The meat was cooked perfectly and delivered everything that you want to get from the beef. It was perfectly charred, tender but still have the meaty texture (very different from the tender feeling you get from sous vide), and seasoned beautifully. Everything on the plate were delivered with precise cooking. It doesn’t require any unnecessary dressing or plating. A pair of perfectly cooked asparagus were really did the justice.

IMG_0699Pinot Noir Macerated Strawberries, Yoghurt Ice Cream, Almond Cake

It might looks simple, but, believe me, it is not easy to find the right balance for a dessert like this. The Yoghurt ice cream compliments the warm, mellow strawberries really well.

IMG_0697Madelaine, Lemon Cream

Do I need any more explanation about this? 🙂

I realize that simplicity is getting rarer these days. Is it because simplicity is just too difficult to master? or they just thought that simplicity means boring. Simplicity demands heavily on great produce and perfect execution, and Les Amis clearly knows this game really well. There’s nothing to hide on that afternoon, where every 3 to 4 things on the plate were perfectly executed without any unnecessary garnish or seasoning. This place has a lot to offer. I will go back to this place beyond any doubt.

Les Amis

IMG_0722

1 Scotts Road, #02-16 Shaw Centre, Singapore 228208
+65 6733 2225

http://www.lesamis.com.sg/