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2017-08-22
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The dining experience in Amina is always pleasant. Have been here before to celebrate birthday and here I am again!The ham was served with a shot of melon purée and I loved how it's presented. The freshly made purée got a natural sweetness, and seriously it was like melon juice with minced melon, going well with the dried ham.The Hokkaido scallop was slightly grilled and the texture was similar to sashimi on the inside but it’s a bit warm outside. With the quinoa, cucumber and salmon roe, the ta
The ham was served with a shot of melon purée and I loved how it's presented. The freshly made purée got a natural sweetness, and seriously it was like melon juice with minced melon, going well with the dried ham.
The Hokkaido scallop was slightly grilled and the texture was similar to sashimi on the inside but it’s a bit warm outside. With the quinoa, cucumber and salmon roe, the taste was complex (in a good way tho).
For the consommé, it’s not surprising to know that butterfly pea flower was used in the blue sphere. The tomato flavour was strong but you would not feel greasy at all.
I loved how the pistachio was used as a side for the salmon terrine, it gave a hint of nutty taste to the creamy yet flavourful terrine.
The crispy burdock was a nice addition on the fatty-but-not-too-oily foie gras, and it made the whole dish stand out.
The highlight of the meal was the Alaska crab meat, which was smoked with lemon wood. The scent was pretty strong when you open the jar. You could add the slow cook organic egg with some basil oil and Yuzu gel in the jar and mix it nice and well. The crabmeat was even more appealing after adding the seasoning.
Before having the main course, a cute cuppa guava sorbet was served as palette cleanser. Of course the flavour would be refreshing as it gotta remove the lingering flavours from mouth and prepare you for the next course!
And finally here comes the main course. The red wine braised beef cheek got a delicate and tender texture, and you could tell the cheek absorbed the red wine seasoning well enough to give a rich flavour.
It was a real relief that the dessert was not something heavy, as we were already quite full. The Yuzu cheesecake was light and had a tempting citrus taste, and thanks god it did not come in a large portion.
If you’re a huge fan of French style (super slow and chill) dining, you should probly pay a visit. The menu will change from time to time, just give them a call to see if the tasting menu fits your appetite today!
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10-course tasting menu:
Chef's special - ham and melon
Scallop
Consommé
Salmon terrine
Soup
Foie gras
Crab
Fruit sorbet
Beef cheek
Yuzu cheesecake
Snow mirror
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