a) Quails 'Yakitori' marinated with Lemongrass, Port Wine Glaze, Lime Sauce - served with potato fondant on a bed of baby spinach.
The quails are marinated and grilled yakitori style, and there's a dollop of miso/cream in the hole of the potato.
Chef liked it, but warned that because of the sugar in the mirin, it could burn easily, mine was still ok, but not more than that.
b) Shortbread with Crab, Lime and Lemon Balm, Green Mango and Lemongrass Sauce.
The white rounds you see are Japanese yam. Topped with some crisp serrano ham.
This is an extra, since we were using foie gras in a later dish, Chef showed us another way of using it - Pan Fried Foie Gras with Balsamic and Cocoa Sauce, and some warm apples.
c) Scorpion Fish with Foie Gras, Bouillabaisse-style Vermicelli, Turmeric and Chorizo.
The vermicelli isn't the kind we get in SG, it's actually a pasta, angel hair, broken in smaller strands.
The fish and foie gras are lightly pan-fried, sandwiched, and steamed. Personally, I didn't like too much turmeric, so I added less in mine.
Chef liked it too, though my cut of the fish was a little thick, so the middle was still a liiiiiitttlllleeeee raw.
d) Sweet 'sushi'!! It's actually Thailands' mango sticky rice, but fashioned to look like sushi! Served with some pineapple/coconut sauce, and a ball of red pepper sorbet!! It was good, Chef approved. My sauce was nicely thick, cut of the fruits were good too.
