Desiree Koh:
The World Gourmet Summit (www.worldgourmetsummit.com) is an annual event held in Singapore, in which Michelin-star chefs from around the world gather and present special menus created just for a few nights' showings at various restaurants about town. Seat
Desiree Koh:
The loungey, nouveau old Shanghai feel of Club Chinois at Orchard Parade Hotel.
Desiree Koh:
The first two courses were served together. On the left, Grilled Glutinous Rice Ball and Wagyu Beef Carpaccio on One Spoon (love these hoity toity food names) and on the right, Foie Gras and Corn Risotto. Both were astoundingly flavorful and tasty -- I me
Desiree Koh:
Next, Chilled Pumpkin Soup with Tiger Prawn and Powdered Green Tea Ice Cream.
Desiree Koh:
Mom the dinner date looking very pleased. She was.
Desiree Koh:
Curry Gratin with Vegetables. Cheese baked into curry, resulting in a reduction? So good.
Desiree Koh:
After the bold, hearty curry came this Tomato Farcir with Abalone and Crab Salad (what's a farcir anyway?). Chef Yonemura's plan was to create a roller-coaster gastronomy experience through his 10 courses, blending together adjacent tastes that might clas
Desiree Koh:
Mom enjoying very much the robust, full-flavored cabernet sauvignon. For you oenos, it's a Parker wine from the Coonawarra Estate, a terra rossa "cab sau" (as the sommelier so eloquently referred to it) from 2003. Chef Yonemura created this menu to go wit
Desiree Koh:
One of the most interesting courses for me, a Fish Poelee (what's a poelee?) with Spanish Iberico Ham and Eggplant Sandwich.
Desiree Koh:
The chef himself came by to see how we were doing and to answer our questions about his presentation.
Desiree Koh:
The most daring dish of the evening, which unfortunately didn't go over too well with us. The Chilled Pasta with Sea Urchin (also with diced fruit and sauteed greens, each in the little cups) tasted a little bland after the huge flavors of previous course
Desiree Koh:
My favorite, ashamed to say but oh so true, was this surf and turf. Grilled Wagyu Beef Sirloin and Lobster -- the beef was so tender and melted in my mouth (however, I still remain a fan of the Peter Luger steak) and the lobster was sweet and taut.
Desiree Koh:
South Country Fruit and Champagne Sherbet. OK, but give me ice cream any day.
Desiree Koh:
Like this Creme Brulee of Kyoto Coarse Green Tea, with red tea ice cream. Excellent ending!