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2021-06-11
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The Sous Vide SpecialistThe first thing that drew my attention was the catchy name, Fast Gourmet. I found it very nice and punny as this French restaurant brands itself as the Sous Vide (which stands for low temperature long time cooking) specialist. Moving on, we ordered the Weekend Brunch Menu, which came with 3 courses, an appetizer, a main and a dessert. For the appetizer, we had the soup of the day which was the Cream of Cauliflower. I am usually not a big fan of cauliflower soup but at Fas
The first thing that drew my attention was the catchy name, Fast Gourmet. I found it very nice and punny as this French restaurant brands itself as the Sous Vide (which stands for low temperature long time cooking) specialist.
Moving on, we ordered the Weekend Brunch Menu, which came with 3 courses, an appetizer, a main and a dessert.
For the appetizer, we had the soup of the day which was the Cream of Cauliflower. I am usually not a big fan of cauliflower soup but at Fast Gourmet, it was superb as they manage to blend the cauliflower flavour perfectly with the creamy soup body. I like it as the texture was at the right level of thickness and not too watery.
For the other appetizer, we picked the Classic Lobster Bisque, where it was served with an empty bowl plate with real lobster chunks in it, and the freshly prepared Lobster Bisque poured into the ceramics in front of us. It had a strong acidic twist to its flavour, which acted as an excellent appetizing bridge to our mains next.
Mains
We had the Iberico Pork Belly & Pork Neck with Pumpkin and Apple Puree. The Pork Belly and Pork Neck were amazing and didn’t taste too greasy as the Apple Puree played a key role to balance it out. And visually, this dish was very inviting too with the various colours coming together from the cherry tomato, mashed pumpkin and asparagus.
The second main we had the Hanger Steak w/ Homemade Demiglaze. This steak is perfect for gym enthusiast who are on a strict high protein and low fat diet. With the low fat content, one might think the steak could end up hard and tough. To the contrary, it was tender and chewy, dipping it into the demiglaze sauce gives it another layer of flavour and complexity.
And for dessert, we went with the Creme Bulee and Cheesecake. I particularly liked the Creme Bulee as it this very good texture to it, it’s different from some of the average ones that I have had which was too soft and very pudding-ish. Both items have got some berries in them and turned out to berry-deliciousssss!
Overall, this lil French restaurant tucked in a cosy little corner, I would highly recommend and be sure to revisit to try out their other signature items.
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