And chef David Pan is helming the kitchen. A classically trained chef, he is also a culinary expert with extensive knowledge of fine wine and food pairing,\u00a0 which he has gained on the line at a number of prestigious restaurants such as Chartwell, Market by Jean-Georges, and Bishop’s.<\/p>\n Our visiting guests, however, did feel like having sake for the evening. Winson recommended a bottle of the Shichi hon yari ‘Tama Sakae’\u00a0<\/strong>junmai, a very smooth and balanced one to slowly enjoy during the entire dinner service.<\/p>\n And the food is impeccable.<\/p>\n To wake up the palate, a couple of small bite dishes from the ‘Mignardises” section certainly did the job nicely. The Escargots<\/strong>\u00a0is dressed in a delicious warm butter infused with lemon, garlic, and parsley – the aroma is just incredible. The Frog Legs<\/strong> comes to the table delicately as the special of the day, and the flavour is so clean and exquisite.<\/p>\n For “Petits Plats”,\u00a0 two dishes stand out with such elegance. The Petoncles<\/strong>, or the pan-fried scallops, are cooked perfectly with such a silky centre when cut in halves. The flavourful elements also include sunchoke puree and champaign vinaigrette.\u00a0 The Terrine de Fois Gras<\/strong>, with celeriac pur\u00e9e, kirsch-macerated cherries and ruby-port gel\u00e9e on the side, impressed everyone with such a buttery texture,<\/p>\n The mains, also known as “Grand Plats” on the menu are drawing out the praises.\u00a0The Pates Pappardelle a la Truffle<\/strong>\u00a0features house-made pappardelle with truffles, morels, truffle mornay sauce and comt\u00e9 cheese, and the added shaved black truffle for $20 is really worth it for elevating the flavours. I find the version of the Morue Charbonniere<\/strong> here is just as brilliant as the one I love at Blue Water Cafe, with the piece of shoyu-glazed sablefish cooked to perfection and simmered in an umami- forward consomme infused with precious matsutake mushroom. And the final bow is for the Entrecote de Boeuf<\/strong>, the 48 days dry-aged ribeye steak, with peppercorn sauce, forest mushrooms, cipollini and fennel puree, a truly class act for such a\u00a0 culinary showcase.<\/p>\n We also grabbed the freshly made desserts of the day, all beautifully presented and prepared by pastry chef Remi Ho, who was a sous chef at the Swiss pastry house, Chez Christophe.<\/p>\n![\"Origo](\"https:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2020\/12\/3D892595-BF73-42CA-9895-EF6BF96F8B35.jpeg\")
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