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2021-05-04
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Surprise bday vegetarian dinner organised by gf.Restaurant entrance was actually on Woo Hop St (not South Lane). We went through a glass door of what looked liked a gallery and descended down the stairs to a relatively spacious dining area. Restaurant hasn’t received its liquor license yet, but charged a reasonable corkage. Since it was a surprise, I didn’t get to pick the menu. We had 3 appetizers, comprising :-Steak tartare made with impossible meat. Everyone exclaimed that it looked like the
Restaurant entrance was actually on Woo Hop St (not South Lane). We went through a glass door of what looked liked a gallery and descended down the stairs to a relatively spacious dining area.
Restaurant hasn’t received its liquor license yet, but charged a reasonable corkage. Since it was a surprise, I didn’t get to pick the menu. We had 3 appetizers, comprising :-
Steak tartare made with impossible meat. Everyone exclaimed that it looked like the real thing. Egg yolk was real. When mixed together, texture did feel like minced raw beef. It came with a bowl of tortilla chips. Nice dip!
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Then came the foie gras on piece of baguette with caramelized apple. Server explained that the foie gras pattie was developed by the chef, using a mixture of nuts, herbs and mushrooms. The protein from the nuts mimicked the fatty slimy texture from fois gras. Everyone exclaimed that the edges were fried crispy and felt like the real thing. Since we all shared, I didn’t get to try the edges 😐.
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Next was the foie gras with figs, blackcurrent and balsamic glaze. I loved the figs. People seemed to prefer the former foie gras dish. Someone tried to eat with a bite of the rosemary sprig, but thought it tasted too herbal.
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Chef came over to explain that he tried to match each dish with a drawing. He pointed to a series of 3 art deco drawings on the wall of swimming geese, relating to the foie gras. In his paintings, the geese didn’t have their legs tied up like their counterparts in reality.
We had 3 mains as well. First a ratatouille. Ratatouille (pronounced “ra·tuh·too·ee”)
is a French stewed vegetable dish, originating from Nice. Common ingredients include tomato, garlic, onion, courgette, aubergine etc. Chef said he was inspired by a Disney movie to make this dish, took him at least 20 minutes to assemble all the sliced ingredients in the pot. Added tomato sauce. A bit too sour for me.
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Steak and kidney pie came next. Chef explained that he tried to stick to the original recipe as much as possible, using stout (dark beer) and marmite (food spread with a yeasty and salty flavor) to make the heavy sauce. Chef used impossible beef; and mushrooms as kidney. I thought it tasted a bit too bitter for me.
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Last but not least, beef wellington which seemed to have taken the most effort. Chef chose beyond meat as bolognese, using beetroot sauce to mimick the bloody juice. Chef noted that the amounts of iron found in beetroot were similar as beef. Whole mixture was refrigerated till it was hard, then fried like a fillet till it was hard on the outside and raw inside. Colman’s mustard, truffles and other mushrooms were puréed to be sandwiched between the beef and the pastry. Refrigerated 3 times in total before roasting.
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3 desserts as well, being the apple crisp (sliced apples baked with pastry), Mille feuille, and baked Alaska.
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In summary, being a carnivore myself, I still feel fake meat would never live up to the real thing. However, we have a very creative and aspiring chef here, who is passionate about giving a plant-based take to worldwide famous dishes. I would recommend trying at least once. I would def return to try the minced toro rice for lunch.
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