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Dec. 27th, 2006 | 11:15 pm

I had quite a week feasting away with family and friends.

Finally sitting myself down to blog and review (sorry for the delays gerald)

AURUM
THE CANNERY, CLARKE QUAY
+65 68873733



Our 13 course dinner: $145

TAPAS
Iberian sandwich
melon oyster with ginger vinegar air
foie-gras with port wine
lychee and gold caviar
parmesan spaghetti
scallops and deconstructed laksa

PLATOS
Spanish omelette of the XXI century
soba of oil with dashi broth
tuna belly in chop-suey style
maine lobster with olive oil liquid
low temperature cooked veal, lemon puree

POSTRES
Nitro orange sherbet
AURUM chocolate


complimentary cocktail
gin sour, egg white
"i love the texture of the egg white espuma!
the gin was a little too strong for me for a starter. Got red even before the tapas"


Iberian sandwich
"parma ham wrapped in a hollow crispy mini baguette"

melon oyster with ginger vinegar air
"i forgot to take a photo of this! The oysters were clean, fresh, not grainy. Paired well with the vinegar air!"



foie-gras with port wine
"im biased when it comes to foie, absolutely love the texture of this dish. Tinge of crispyness and the smoothness of the foie that just melts subtly in your mouth"


lychee and gold caviar
"one of my favorites for the night. Waited for this dish to be served with great anticipation. The Lychee caviar had not much punch to it. Nonetheless, Still delightful."


parmesan spaghetti
"Chef took a foam gun, stuck it to a thin pipe and starting piping the spag onto the plate. Objective is to have one long full strand so that we can savour everything in one mouthful.
Once again, i waited in anticipation for this dish. Was quite disappointed that the spaghetti didnt hold itself and kept breaking when we sucked it up. Taste of the parmesan was a little bland. Maybe a tomato spag?"


scallops and deconstructed laksa
"One of our favourites! The scallops were cooked extremely well. i like it half cooked half raw. Simply delectable with the subtle local laksa flavour."

No break...
here comes the mains



Spanish omelette of the XXI century
"another of my favourites. Sauteed onions at the bottom, yolk espuma and potato foam. YUM!"



soba of oil with dashi broth
"my favorite for the night and im still raving about it.
Not enough olive oil noodles! The dashi broth was hot, unsalty. Cant stop drinking it! This dish actually brought me back to japan for a few seconds when i was slurping the broth."


Not sure what this is.. a tuna paste with crisp
I definately do not mind being a guinea pig!


tuna belly in chop-suey style
"i didnt like this dish at all. Tuna was a little overcooked for me, and the veggies.. bitter!"


maine lobster with olive oil liquid
"Classic. The lobster emulsion paired well with the meat!"


low temperature cooked veal, lemon puree
"a great end to the mains. Tender, sweet, sour."

Desserts:
quite a disappointment as i was expecting something more adventurous


Nitro orange sherbet


AURUM chocolate


petit fours
"gold jellies?"

The meal lasted 2 and a half hours.
Although desserts were a disappointment, the starters and mains were Very enjoyable. Just felt like i have been taken on some adventure out of this world. I cant wait for the new menu to be up!

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