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2012-05-13
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I have heard of LPW for some time but did not really have the chance to visit. Finally I have picked a good time for an enjoyable dinner there. It was a Monday night after work and when I stepped out of the lift, the deco of the restaurant immediately caught my eye. It was an open kitchen where everyone (my rough guess was there were around 20 seats in total) could see what the chefs and his partners were busying with. Windows were big enough to let you enjoy the night view of the island's mid-l
The degustation menu consisted on 8 courses along with the amuse bouche. The amuse bouche was made with tomatoes, cheese and some jello. We had to spray a little salt on the food to bring up the taste and eat according to the sequence in the picture, from the near end to the far end. It was pretty interesting thought the presenter was a bit not vocal enough and I did not catch everything which he had said.
Looking at the chef preparing for food was a good enjoyment. You got to see how ingredients were being beautifully prepared and how the chef's magic worked on it to become a very pretty dish. Our first course was Tuna, Espelette, Rice. We also had to follow a sequence for this disk as well. We started with the frozen grape on the left first. It tasted like a icy sorbet! Moving to the middle, the top was my favourite! Yummy and fresh sea urchin, and tuna tartar below mixed well with it. I also loved the surrounding crispy rice that the sea urchin and tuna served as a good 'jam' / 'paste' for it. To finish up for the dish, we ate the chestnut thingy, and getting more excited for the next course.
Here came the second course - Scallop, Crab, Apple, Ginger. This was more a blend with shelled seafood and fruits. We did not have to follow any sequence for this but I started with the jello. It was like a soup being put in the fridge until it became the form of a jello. I especially like the far end - crab bisque mousse, it offered a new sense of how crab bisque could be served in different texture. Well, actually I found there were too many things on one plate which I could not remember everything in one go as the presenter was not loud enough.
We then moved towards more hot dishes - Market Fish, Curried Mussel, Fennel, Citrus. Fish meat was tender with strong flavored and curried mussel. Loved the citrus on top to neutralize the tinsy winsy bit of spiciness.
After that, this was one of the signature dishes at LPW - Egg, Truffle, Parmesan, Caviar! I have always been a fan of eggs with truffle, and this was a new method of presenting them together with new inspirations and ingredients. Unlike the usual way of having poached eggs with truffle, this was served with spinach immersed in creamy parmesan. We were also offered hot mini baguette to eat with the cheese and the dish. Four words to sum up - I'm loving it! Dip one bite of spinach ravioli in parmesan, get a small serving of yolk, truffle and caviar. Put it in your mouth in one go! What a relish =D
I was a little full by that time when the fifth dish arrived - Duck, Pancetta, Morels, Edamame. The slices of duck were juicy and delicious but I guess I was a little too impressed by the previous dish that I found this one a little ordinary.
Moving on, we had the last main course of the night - Beef, Wild Mushroom, Garlic, Quinoa. Loved the beef, when you cut it into slices, you could literally feel the knife slid smoothly without much effort. The beef juice was well reserved in the meat and everything was a mouthful size, so it would not make you feel too full and leave some room for desserts!
While we were savouring the beef dish, I saw Chef Vicky Cheng placed a lot of plates together and started drawing on them with different colours and ingredients. It was in no time that I saw a beautifully drawn artwork - white and pink and dreamy. That was the time I realized our desserts were nearly ready.
The first dessert was Korean Strawberries, Mascarpone, Condense Milk. The Chef introduced this plate by himself and he explained he got the inspiration while he travelled to Japan once. There was a vanilla mochi, condensed milk yoghurt (very milky and smooth yet not sour) and strawberries and strawberry mousse with mascarpone. I liked it a lot and was a little sad to mix everything all up (i.e. ruined the masterpiece) while I finished up the dessert.
The last dessert of the night arrived and it was Hazelnut, Chili, Earl Grey, White Chocolate with a candle - to celebrate a birthday. There were three tiny dots of chilli at the corner of the plate which the chef advised us to put it in the mouth before eating the dessert. That stimulated the taste bud and added a little more spice to the sweetness of the desserts. My vote went to the Earl Grey ice-cream since it was indeed a new experience to feel a little spicy while eating cold ice-cream. Hazeulnut chocolate cake was nice as well but I was a little full to finish the whole plate.
It was an enjoyable night to overlook how the Chef created so many artwork during the dinner and appreciate his creativity. We were offered madeleines at the end of the dinner. I would come back again to try out the chef's new innovation, though I think the presenter of the dishes could be a bit more vocal or it would have wasted the chef's effort in letting people understand his artwork.
張貼
