[CLOSED] DSTLLRY

Themed as torche au marron, the pear dish highlights the poached pear in white wine with a combination of chestnut cream as base, pear puree and yuzu sorbet to add some sour kicks. I am thankful that this dish wasn’t too overly sweet with a good amount of zest to end the course.

Part of the Grand Course.

After having an impressive range of dishes, I was pretty much at the limits. The lamb with torched honey sobrasada was roasted nicely with a pinkish inner tone. Similar to the style of previous dishes, the small pieces of potato fondant with black garlic puree was savoury and strong, packing a punch with each mouthful.

Part of the Grand Course.

This dish is an interesting combination. Warmed beef tongue salad tasted like uber tender beef and had I not clarified with Chef, I would not have known beef tongue tasted this good. Beneath it lies a steak of butter roasted Chilean seabass with a classic french sauce choron that yields a buttery taste with tomatoes. What makes it interesting is that the choron sauce goes hand in hand with both choices of meat, allowing me to take alternate servings without being overwhelmed by the distinct flavour of the meat.

Part of the Grand Course, not available in Petite Course.

A simple serving of Capellini with warmed Uni. Uni was a little strong, but the temperature and taste compliments well with the warm capellini pasta and cream. Do finish it before it gets cold.

Part of the Grand Course.

This dish catches my eye with the impressive color contrast of the plate and the green based purée made with green shiso sauce and parmesan cheese. The seared scallops has a strong flavor while maintaining its soft texture. The real deal here is the glazed veal sweetbread. This is my first timing tasting it and it's amazingly soft, juicy and fragrant. I hope this dish continues to stay on the menu as it's one of the dish I am looking forward again.

Part of the Grand Course.

Personally I'm not a fan of raw oysters (sad, I know) but this warmed oyster was just slightly cooked, to retain its fresh taste yet not affecting me too much. The torched foie gras was evenly flamed with just a slight smoky taste. The apple wasabi sauce really catches my eye and tastebuds. It has a stronger apple taste than wasabi taste which, I feel, makes a pleasant sweet ending to this dish.

Part of the Grand Course.