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2018-06-04
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Luxury by Garden Cuisine is a private kitchen tucked away in an alleyway of a buzzing metropolis . Despite its surrounding, the inside is polished with a very high class atmosphere. The facility is comfortably small, and the dim lighting suits the decor well. Each table is met with the complimentary dinner roll tray, composed of a lightly toasted bread slices paired with tomato compound butter, truffle butter and butter with sea salt.We were asked to sample a menu composed of 5 courses, appet
Luxury by Garden Cuisine is a private kitchen tucked away in an alleyway of a buzzing metropolis . Despite its surrounding, the inside is polished with a very high class atmosphere. The facility is comfortably small, and the dim lighting suits the decor well. Each table is met with the complimentary dinner roll tray, composed of a lightly toasted bread slices paired with tomato compound butter, truffle butter and butter with sea salt.
We were asked to sample a menu composed of 5 courses, appetizers, soups, pastas, entrees, and dessert. We had a serving of the pan-fried French Foie Gras with a rum raisin puree and red wine reduction, fresh lobster and Caviar salad with citron cream, Caramelled foie gras terrine with caviar on top of a brown toast, and an Alaskan Crab Salad with Figs paired with a French Crab Cake. In particular, the fruit reductions were bright and not overly acidic, and paired well with the richness from the foie. There were visible pieces of crab scattered about, including the whole claws, albeit in appetizer size. The caviar wasn't as noticeable amongst the strong flavors but the citron cream brought out more complex flavors among the abundance of protein and fat.
For our soup course, we sample the Lobster Bisque and Black Truffle with Wild Mushroom Soup. Both weren't overly heavy and set up the following course well. The Lobster bisque had a nice acidity that whetted the appetite, and I personally recommend. Soups were followed by pastas, which consisted of Lobster risotto with Hokkaido scallop, Spaghetti Carbonara with Urchin cream, Gnocchi with Wayyu beef in a red wine sauce and a Spaghetti Siciliano with Prawns. The Gnocchi was definitely my favorite, with a meaty and sightly oily, heart tomato sauce. The Sicilian was also presentably spicy but I didn't care much for the brininess of the pasta when paired with prawns.
The entree's were compose of M7 Wayyu with a black garlic puree, a slow braised Wayyu beef cheek, a pork chop with port reduction and a mixed Seafood Braise in Lobster Sauce. I recommend the beef cheek, which was both tender, flavorful and came with excellent sauces.
We finished with a selection of desserts between a green tea mille fillie, and Early Grey Mousse cake, chocolate mousse with mixed berries sauce, and Korean yuzu cheese, cake. Despite my initial expectations for the chocolate mousse, which was definitely good, I found the Early Grey Mousse my personal favorite of the 4 to end the night.
张贴
