I was invited to dine at the Racing Club Western Dining Room by my dining partner on a quiet Tuesday night. Right from the beginning, I was impressed when the waitress at the front desk matched our booking to our party without having to ask us. Throughout the night, the staff were extremely friendly and knowledgeable about their menu and were very attentive as well!
I was also struck by their use of exotic and new ingredients which I had never come across. They were successful in exploring and cleverly incorporating them into traditional dishes without sacrificing the comfort and familiarity of popular flavours.
1. Swordfish Carpaccio scented with citrus & ohba (Japanese dried anchovies) with pomelo & seaweed salad
The swordfish was very fresh and paired very well with the citrus dressing to give it a well rounded flavour whilst the pomelo also added moisture to the swordfish. What I thought was very interesting was the crisp seaweed scattered around the dish. Rather than using fresh seaweed, they used dried seaweed crisps that gave the dish a salty crunch which I thought was a very unusual but tasty combination.
2. Pappardelle with grilled chicked aubergine & tomato sauce
Pappardelle with grilled chicked aubergine
To our surprise, ‘chicked aubergine’ meant grilled chicken and aubergine. The chicken and aubergine were grilled to perfection without it being overcooked and tough to eat. In addition, the tomato sauce was rich with fresh tomatoes tossed in the mixture of al-dente pasta.
3. Salmon poached in olive oil in shimeji mushroom & spinach ragout and herb jus
Salmon poached in olive oil
This dish was highly recommended by the waiter as he stated that contrary to how the outer layer becomes drier when the salmon is grilled or fried, the entirety of the salmon stays soft and succulent in the olive oil even when it is cooked to a higher level. When salmon is grilled or fried, chefs typically cook it to a medium rare level to avoid leaving the salmon dry and overcooked. True to his word, the salmon was extremely tender and paired very well with the creamy herb jus.
4. Beef tenderloin with Boston lobster tail
Beef tenderloin with Boston lobster tail
This was a special in this month’s menu and the waiter recommended the beef to be cooked at a medium rare level in order to fully enjoy the cut. When the dish arrived, I was immediately attracted to the tiny pearls sitting below the beef which tasted like cous-cous but was firmer in texture and rather chewy. We were informed by the waiter that this was in fact ‘Indian cous-cous’ made out of organic wheat! The beef was also very tender and cooked with a pink centre without being bloody. In addition, the lobster tail had a fresh crunch to every bite and they definitely were not frugal with the portion.
5. Yogurt pudding with blueberry and lime reduction
Yogurt pudding with blueberry and lime reduction
This was today’s special dessert and was recommended by the waiter for those who did not particularly enjoy eating extremely sweet desserts but still had the appetite for a final course. This was exactly how we felt so we went straight for this option. We were told to eat each bite with all the ingredients in one go and I must say, it was a perfect combination. The pudding was not sour but had a rich milky and creamy flavour, typically what you would expect from Hokkaido milk puddings. The berry reduction was also very well paired with the pudding, giving it a slight sweet zest to the creamy mixture.
The entire bill came up to around $400 per person, which in my opinion, was a very good deal given we had two glasses of wine in addition to our food. It was a wonderful dining experience straight from the entering the restaurant to the signing the bill. The food was impeccable and the staff were very helpful and friendly, they definitely paid attention to every detail of the dining experience. I will definitely be back for more!
Value for Money 5