LMAO!!

Saturday, April 14, 2007!

I. HAVE. EATEN. FRENCH. GOURMET.
prepared by 1-michelin star awarded chef, Sang-Hoon Degeimbre, the master of modern molecular gastronomy.
the food was...
AMAZING.
really really really amazing.

let me introduce you to the menu,

#1: 'Gin Fizz' Nitro-Meringue.

a spoonful of special cream- with gin, is placed into tub of liquid Nitrogen, temperature is -200+ degrees. so the cream hardens into a ball. u must quickly pick it up with your hands, and pop it straight into your mouth. the cream ball immediately combusts once it touches your tongue, leaving a tangy taste and a tickling sensation in your mouth. definitely an out of the world experience.

#2: Soya Cannelloni of Tuna, Watermelon, Liquorice Paper
this dish is paired with 2006 Miguel Torres, Santa Digna Cabernet Sauvignon Rose

Raw Tuna is rolled into the thin liquorice paper and placed on top of a slice of watermelon. a dullop of mayo is added on top. at first i was stunned by the combination - i mean, who eats raw fish with watermelon right? However, after putting it in my mouth, i must declare to the world that nothing else quite complements raw tuna like watermelon. the slight saltiness of the tuna paired seamlessly together with the sweetness of the watermelon, with the liquorice paper providing just a hint of bitterness. ahhh, pure bliss.

#3: Salmon and Courgette Tartare Flash-smoked in Szechwan pepper, Creamy Risotto
this dish is paired with 2006 Miguel Torres, Santa Digna Chardonnay

this dish is the most interesting. the plate is divided into 2 sections, the left side is raw salmon and the right side is cooked salmon. on the left side, the raw salmon is smoked in the most interesting way possible: smoke produced by the smoker is trapped in a cup, which is quickly used to cover the small tower of raw salmon. when u left up the cup, the smoke oozes out, giving out a waft of slight woody smell; extremely visually stimulating. the taste is wonderful. the texture of the raw salmon is chewy- u can just taste the freshness of the fish. on the right side is a creamy risotto, top with cooked salmon. because the salmon is only slight cooked, so all the flavours are gathered right in the middle of the fish and the taste is very much enhanced. Chef Sang-Hoon said that he did the 2 different sides so that we are able to compare and contrast the flavours, texture and taste of the fish.

#4: Liquid Ravioli of Yoghurt. Mango soup, Pineapple, Pear Sorbet with violet & Rise, Crispy Pearls. (dessert)

forgive me if i mention again that this dish is cooked in the most interesting manner. BECAUSE ITS TRUE! a syringe is used to contain the yoghurt, and dullops of yoghurt is then squirted into water. amazingly, once the yoghurt touches the water, a layer of skin forms and the yoghurt instantly turns into little yoghurt balls. these are then gentally scooped up and placed on top of mango puree. a special candy and little streds of rose petals is sprinkled on top. complementing this is a scoop of pear sorbet. the pear sorbet is light- not too sweet, just the way i like it. the yoghurt and mango produced a marriage of sweet and sour, while the rose petal gave a tinge of bitter flavour. the candy 'pops' in your mouth, providing a surprise.

#5: i also had a taste of a range of Fine cheeses with crackers. some were extremely savoury and there were some which was overwhelming.

however, one regret i had was that my palate is not trained enough to taste how the wine complements the dishes. :(

some interesting things happened:
- for all CLEO fans! remember the issue where they introduced 4 hot chefs? i met one of them - Michael Muller! he looks 10 times hotter than he is in the picture!!

MM: Bonjour!
Ruth: Good Morning!
Ruth: wait a second, were you featured on CLEO before?
MM: *nods and laughs* shit this is not good!

I WANT TO MARRY A CHEF!!!

3:35 AM
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