My $100Gourmet Journey

I'm not a fan of durian, so this felt pungent to me. What I did appreciate though, was the way in which the chefs managed to bring all the flavors together in harmony, from the light durian foam and vanilla bean ice cream to the kahlua sponge cubes and crunchy cubes of poached pear. Who would've thought coffee and durian would actually work? Kudos to the Chefs!

Rich and buttery, this smoked cod fillet is incredibly dense, having been brined, oven-baked with brown butter and lightly torched. I really enjoyed the buttery sweetness of the cod (which may prove a tad overwhelming for some), served on a smear of broccoli puree and sprout, and crunchy hazelnuts to cut through the richness, and harissa for a kick of spice.

I'm a huge lobster fan, and because of this, my standard for lobster dishes is hard to please (it's probably cause I had some pretty darn good ones in Florida). But this lobster, is incredible.

By far my favorite dish on the $100Gourmet menu at CORNER HOUSE, this lobster dish has me absolutely hooked. The brininess of the lobster mousseline, intense smokiness of the lobster, savoriness of the pickled plum tomato, sweetness of the pickled red onion... Each component is executed with finesse, and utterly necessary for the ultimate enjoyment of this lobster.

The mere thought of this makes me drool.

Al dente beads of riso are perfectly coated in the sweet brininess of the sea and gentle smokiness, topped with succulent scallop that's full of crunch and flavor, squid, burnt leek, bottarga and garlic, ensuring that every component gels harmoniously on the plate!

This starter of tartare did incredible things to whet my appetite. As if my excitement wasn't yet enough (having been anticipating this meal since I heard Chef Niklas would be coming to town), it took all of my restraint not to scoop each of these carefully wrapped beef pouches into my mouth, one after another.

It was divine.

The mixture of flavors and textures left me wanting more. Creamy, earthy beetroot is sweetened by petit cubes of marrow, while julienned cucumber and walnut powder add crunch and nuttiness to the dish.

This is the magic that's harnessed when two incredible chefs are brought together.

Fat Cow has long been one of the must-tries on my list, so when I found out that it was one of the participating restaurants on $100Gourmet, I camped on the site like a trader on the stock market, and forced fellow Burppler @iamjaynedoe to follow suit.

This hot amuse bouche of deep fried salmon and hamachi sushi was bursting with sweet, umami flavors, sprinkled with black sesame seeds, togarashi and finely sliced spring onions that only served to leave us wanting more.

By far the most fun dessert I've had the chance of encountering, this sugar ball is served bakudan style—thrown directly into your plate in front of you (video on Instagram @gourmetadventures).

White strawberry oven-roasted and caramelized with sugar and fructose, yomamomo, elderflower jelly, Japanese cucumber foam, honeycomb sable and avocado panna cotta is combined into an isomalt sugar ball that looks like a Christmas glass ornament.

The ball is then served by being smashed into the plate and drizzled with tapioca and lychee syrup. Mad delicious!

Mad delicious is this lamb saddle (and I don't even like lamb)! Medium done, the lamb exudes just the right amount of gaminess for flavor, its meat showcasing a beautiful pinkish red that offers the bite and tenacity of a perfectly cooked steak.

Garnished with crispy panoufle (it's the fatty, flappy side of the lamb), pâte de fruits (tomato jelly), green vegetal, black garlic and creamy runny garlic contained in a skin made of olive oil pomade. Each component boasted its worth as a team player, completing the dish in a way that wouldn't be possible with the loss of either.

The tomato jelly delivered an umami sweetness to the lamb that was further enhanced by the creamy, runny garlic. This is heaven on a plate!

Chilean sea bass fillet is brushed in miso prior to being wrapped in daikon and steamed, bringing its umami flavors up a notch. Deep fried baby nasu, kinome rice ball and wild shiitake poached in its own broth, sit in a moat of seaweed emulsion that adds to its sweetness.

By far my favorite dish on the menu... until the next dish arrived.

Taking something as simple as an egg and turning it into one of the best dishes on the menu definitely speaks volumes of a Chef's skill.

This biodynamic egg is perfectly slow-cooked at 63°, it's golden, wobbly yolk offering a creamy and intense flavor. Combine this with a light and smooth unagi mousse and surprisingly zesty foie gras emulsion and you've got a winner.

Pain d'épices and brioche crumb add texture, a tinge of gingerbread spice and salt to the dish. God, how I love slow-cooked eggs.

Momotaro tomato confit that's blanched and diced, semi-confit in olive oil, herbs and sugar, and drizzled with house-made almond oil.

Butan prawns are poached and marinated in dashi for that deliciously appetizing umami flavor, alongside creamy slabs of uni that sit on a splash of smoky nasu purée.

Thousand island snow rounds it off, quickly melting into a dressing that blends harmoniously into the dish so you get cold, warm, sweet and salty notes all in one bite!

Wednesday's night opening dinner to $100Gourmet at Saint Pierre, featuring Chef Laurent Peugeot and Chef Emmanuel Stroobant.

Scallop marinated in Japanese mirin, mitsukan, miso, sake and soy served tataki-style, with roe and bamboo clam tartare served atop a pool of dark balsamic mirror and white balsamic sorbet, rained on with soy powder that adds a subtle saltiness to the dish.

This captivating starter left me hankering for more! $100Gourmet for Saint Pierre runs from Apr 22-25. Don't miss your last chance to grab your seats to this amazing collaboration!