Desiree Koh:
First, the view from the Equinox Complex on the top of Singapore's Swissotel. Sorry about the spots - I guess they didn't quite clean the windows.
Desiree Koh:
The amuse bouche was this lightly cooked prawn still rare on the inside, on raspberry sorbet and with light citrus jellies. Jelly would prove to be a recurring occurence in this meal. Too fancy for me.
Desiree Koh:
Oh, the bread was amazing! Fresh from the oven and onto my side plate. Here are the onion roll and little baguette.
Desiree Koh:
Legumes Oublies D'ete: Creme Glacee D'huile D'olive. Um, or "forgotten vegetables" autumn version, ocean trout confit in citrus oil and Arbequina olive oil sorbet. Bah - basically, beautiful presentation, interesting vegetables and well complemented.
Desiree Koh:
Ventreche De Thon, Basilic Fume Et Poudre De Charbon Aromatique. OK, that's grilled tuna belly (otoro), smoked basil oil and aromatic charcoal powder. Nicely seared, more jellies, sad to say, not sure what jellies do for me.
Desiree Koh:
A truffle cream served with a foie gras sandwich - too rich for my blood in all ways, but that's not to say it didn't taste fabulous.
Desiree Koh:
Filet De Goby Cuits En Croute De Sel, Bouillon D'etrilles. Sometimes, French cooking just gets so way ahead of itself. Marble goby baked in salt crust, etrille crab bouillon and crispy rissole - delicious, if you had to eat fish.
Desiree Koh:
Medaillon D'agneau "Pre Sale", which is a delicious way of saying slow-roasted pre sale lamb saddle on wild rice carbonara and liquidized sweet peas. I loved this!
Desiree Koh:
The pre-dessert was this olive oil sorbet on brandied cherries.
Desiree Koh:
The Dessert De La Saison was this vintage 93% chocolate with homemade vanilla bean ice cream and, naturally, more jelly. This was some heavy-duty chocolate - it meant business.