This is probably one of the best, if not the best, fine dining meal we’ve had in Singapore. Every dish impressed and subsequent dish equaled or surpassed the previous dish. The menu is created by 3 Michelin star chef Yannick Alleno and executed here by Chef Sebastien Lafort.
Dine in the Orient Express train carriage replica which will be here in Singapore until June 2021.
First course is Celeriac extraction jelly with black truffle. You can request for additional shaving of truffles for additional charges. Creamy with a burst of flavour. A very nice and appetizing starter.
Second course is Spicy aubergine with avocado cream and croutons. The aubergine is mashed and combined with spices. It’s topped with a layer of avocado cream and some avocado cubes and crispy croutons and dressed with a few drops of lovage oil which gives a refreshing and spicy aroma. Love the combination of different texture, creamy with some crisps. The plating is gorgeous and yet so delicate.
Third course is a surprise, very pleasant surprise. It’s scallop quenelle with duxelles mushroom and raw Paris mushroom. It’s so cleverly executed. The scallops were blended with egg white and then made into quenelle. The texture is creamy and jiggly and the scallop flavour just bursts into your mouth. The beurre blanc sauce with the finely chopped mushrooms base pair so perfectly with the scallop quenelle. My favourite course though I love all the 5 courses.
Fourth course is slow-cooked cod with spinach and scamorza soup. Cod is perfectly cooked and then seared for the crust. The cheesy sauce goes well with the fish and veg. We’ve additional shavings of white truffle which lifts this dish to another level.
Last course is dessert. Not many restaurants score well both in savory and sweet dishes. When it was served, we thought it’s just coconut cream served in a coconut shell. The coconut shell is actually a thin meringue coated with chocolate. Genius and fun. Crack the shell with the fork and enjoy. Light and refreshing and a perfect way to end a great meal.