Corn Corn Corn
A signature dessert @bistronovember . It's amazing how the chef used every part of the corn in this dish. From using the husk as the serving dish to using the kernel to make the corn mousse, the silk as a garnish and dehydrated corn powder to intensify the corn flavour. Thoroughly enjoyed this dish!
Another one off the checklist finally — finally tried Bistro November's chef's menu for dinner and it is really an experience of its own; from tasting things such as Frog Liver Parfait (fun fact: never had a frog in my entire life before, let alone frog innards) to Lamb Tartare and fun dishes such as the Corn Corn Corn, it's definitely a place where one needs to keep an open mind while visiting, especially with the concept of zero wastage where uncommon ingredients that otherwise usually scrapped are being used — very creative yet adventurous at the same time.
Keeping things simple here, my favourite dishes here would have to be the Lamb Tartare; a dish that I would have thought could have been a lot more gamier, the Lamb Tartare was interestingly way more manageable in terms of flavour, almost identical to a beef tartare but even lighter — the texture was also pretty similar and almost melts in the mouth without any nasty, unchewable parts that might be too tough. The use of chamomile was also interesting here, with a noticeable hint of floral flavours with every mouthful to keep things pretty uplifting to go on and on. The main course was one that was a little bit safer than most of the other items, though I pretty much enjoyed the safeness here with the tender pork belly served with burnt leek that is served with the fermented barley risotto that carried quite a good bite — the umami flavours are aptly cut by the tangy snake beans and sour cream that comes laced with a bit of cheese that made the transition of flavours pretty smooth. My absolute favourite had to be the Corn Corn Corn — a smart use of corn in different preparation techniques; smooth mousse that replicates the flavours of corn using parts of corn that is rather uncommonly found in dishes. The dessert was also a stunner with liquorice ice-cream with fermented plums; a sweet ending with a little contrast.
A meal at Bistro November may not be one that's for everyone, considering some might not be able to get past the mental barrier behind some of the ingredients used — go there with an open mind and leave it to the chef; trust the team preparing the food and it might possibly be one of the most memorable meals one might have had for a while.
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Don't be deceived while they serving this with a spoon. It was actually a corn cream in baby corn mould. Sprinkled with corn crackers. 100% innovation and 200% tasty.
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Such a genius dish which displayed a concept of zero waste. Making use of the prawn head to make the butter then using the butter to infuse to the baby corn. Using the croissant to soak up the butter. Such an enjoyable dish.
Swirling warm croissant in Umami Prawn Head Butter along with baby corn for that extra crunch is quite an indulgence by its own right. 😋
Many people do not know God lives in the head of the Prawn, the Essence of shellfish. 🦐
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ACAMAS-THOUGHTS💮: Do you like to play it safe? With familiar & safe-proof Flavours or do you want to be Creative, Provoke ones comfort zone of daring Flavours & push boundaries to take it to another culinary excellence? 🍽
That's what Experimental & Passionate Chefs often struggle, ensuring that their restaurant's ledger ain't red for God forbid any investors or co-owners. The truth is, the restaurant still need to at least earn, but with progressive techniques new to local diners, it's a challenge. 🖖🏻
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#bistronovember #hotel1929 #singapore #sgig #igsg #sgfood #sgeats #igerssingapore #igerssg #burpple #corn #instafood #instadessert #dessert #sweets #minmin_sg
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#bistronovember #hotel1929 #singapore #sgig #igsg #sgfood #sgeats #igerssingapore #igerssg #burpple #corn #instafood #minmin_sg
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#bistronovember #hotel1929 #singapore #sgig #igsg #sgfood #sgeats #igerssingapore #igerssg #burpple #corn #instafood #minmin_sg
Umami yumminess is a plate of bright young baby corn wallowing in prawn head butter and dusted with cocoa. The genius touch is serving it with a warm, flaky croissant - the ultimate plate-wiper in this case.
It looks like a baby corn but isn't. You'll discover for yourself why the moment your spoon touches it.
This, to me, symbolises the cuisine at newly-opened Bistro November at Hotel 1929 - surprising, slightly surreal and fresh.
If you're already familiar with what Chef JP was doing at the now-defunct Thirteen Duxton Hill, you're probably thinking you know what to expect. Well, I feel the food here is better as he has the benefit of a fully-equipped kitchen and a bigger team to support his vision.
Walk in to Bistro November with an open mind and let yourself freefall. Trust that chef's originality, imagination and wild creativity will catch and lift you with a myriad of new flavours and unusual textures that venture outside the familiar. Trust that his concept of "zero waste cuisine" will delight, dazzle and provoke discussions.
All this is made even more impressive on the back of the fact that he shops for his ingredients every morning at the wet market around the corner.
