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2013-10-02
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‘A table in Gaddi’s means a celebration.’ as said in The Peninsular’s website. So, we chose Gaddi’s to celebrate my friend’s birthday. Well, I hadn’t been to Gaddi’s before. It had been my impression that though The Peninsular is an iconic and classy place, but their restaurants are not exceptionally impressive. This notion was sustained after we tried their Chinese and Swiss restaurants. But, after this celebration lunch, I am glad to announce that the notion was no longer valid. Gaddi’s, my fr
They offered weekend 4-courses set lunch at $528. To start with, I had the beef cheek, carrots and celery in jelly with horseradish foam. At first, I wasn’t quite attracted to this dish just by looking at the ingredients combination suggested in the menu. But this dish turned out to be surprisingly gorgeous. It was served chilled, very refreshing and mouth-watering. The beef cheek that cut in tiny dices and the chilled jelly made a contrasting and perfectly-matching combination, while the horseradish foam smoothened the texture of the dish and added a sharp flavour too. The second course was the squid ink orzo pasta risotto with glazed clams. The orzo pasta was extra-ordinary silky and slick. Yes, it’s the best risotto I had. The squid ink sauce was balanced and subtly gave a taste of the sea for the risotto. The main course is halibut cooked in foamy butter, pan-fried pumpkin and glazed prawns in shellfish sauce. The halibut fillet was of optimum quality, firm and lean, delicately textured and flavoured. Finally, I had the crepes and a cup of Earl Grey to conclude our enjoyable and memorable lunch.
If I have to make some comments for improvement, I would suggest the following. Now that they only offer 2 options for each course, it’s more desirable to feature 3-4 options. (Learnt that they offer 4 choices for each course for their weekday menu) Secondly, the breads they first served us from a big basket were not warm at all. Upon my request, they very effectively replaced for us freshly-baked breads. The presentation of the breads is very important, as it gives the diners the first impression about the meal. So, they might have to consider serving every table freshly-baked bread basket.
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