SPECIAL FRIEND REPRESENTING

Hi all...Today got hired  to cook at a birthday celebration so I won't be there at B bakery n also the following Tuesday 28th Dec 2010.  I've asked an old friend of mine whom I worked with at a previous hotel to try his luck at my kitchen this evening.  I introduce Kamal to you. A true cook in my opinion. Kamal has devised a very last min simple menu to serve our guest tonight. For all beef lovers...please come n spend the night with my friend. He will surely find pleasure in taking care of you.

The menu as follows:

DINNER MENU

TODAY ONLY

3 COURSE

40.00

STARTER

SALAD| LAMBS LETTUCE| FRESH FRENCH APRICOTS| PINK RADISH| SAUCE AIGRE DOUX

MAIN COURSE

CHOICES

ALL MAINS ACCOMPANIED WITH POTATO ESPUMA & BLACK TRUMPETTE MUSHROOMS

BLACK ANGUS BEEF T-BONE

BLACK ANGUS RIB EYE

LAMB T- BONE

BEEF ONGLET

YELLOW FIN TUNA LOIN

DESSERT

CARAMEL MILK PANNA COTTA| SAGO PEARLS| CHOC SOIL

AVAILABLE

FRESHLY SHUCKED

FRENCH BELON  OO OYSTERS

YUZU VINAIGRETTE

FINE YELLOW FRISSEE 

7.00 A PCS

NEW MENU

MENU

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

2 COURSES 40.00

3 COURSES 50.00

ALA CARTE

Starters

Brittany sardines grilled| balsamic bubbles| parsley crumb| yuzu jelly

18.00

red tuna loin ‘carpaccio’| mache| lime| beetroot| ikura|

18.00

braised ox tongue| Hokkaido scallop| parmiggiano reggiano| crispy parsley| beef jus

22.00

razor clams grilled| crisp smoked bacon| semi dried tomato| roasted garlic| hazelnut soil

20.00

mains

kurobuta pork tenderloin | sweet corn| bacon| mortadella| lentil stew

29.00

baby rack of lamb| bacon wrapped steamed eggplant| parmesan cheese| green peppercorn oil

32.00

black angus t-bone steak| black trumpette mushroom| béarnaise| black pepper bread| hazelnut oil

30.00

red mullet crispy skin| foie gras grilled| milk soaked sourdough bread fried| tomatoes|

32.00

desserts

cherries & plums ‘marinated’| tamarind ginger granita| watermelon

10.00

caramel milk panna cotta| sago pearls| brown sugar n rhum| poached banana

10.00

BRUNCH MENU 19TH DEC

Hey Hey...its Sunday Brunch again...five days to Christmas.. and I've got a couple of things to keep me busy...Hope you've already got your presents settled...I hear it's a mad rush down in Orchard.
Anyone care for some Ox Tongue

serving this two separate ways:
one with soup which I really think hit the spot, with grilled leeks, corn, onions, and of course pumpkin.
and another as a appetiser type dish. Brined, Braised in court bouillon and then Grilled to smokey perfection...errr..did I say perfection...NOT. Think this is a yummy dish as well with beetroot that's poached sous vide like with orange juice n spices...n I think I'm serving it with a herb mayonnaise.
Pay us a visit before the year ends... see ya'll

BRUNCH MENU

SUNDAY 10AM – 6PM

BREAD WILL BE SERVED ALL DAY

EGGS ANY STYLE| MUSHROOMS| CONFIT TOMATOES| BACON

12.00

YELLOWFIN TUNA CARPACCIO | LIME| IKURA| CRISPY TURNIP| WATERCRESS| SHERRY VINAIGRETTE

14.50

SMOKED SALMON| POACHED EGG| AVOCADO| HOLLANDAISE

15.00

MORTADELLA| PORK TENDERLOIN “COLD”| CONFIT TOMATOES| ROCKET| PARMIGGIANO REGGIANO| LEMON

18.50

STEAK N EGGS “BEEF ONGLET”| PARMESAN| CRISPY BACON

18.00

LAMB T-BONE| YOGURT| FRIED GNOCCHI| AVOCADO| PICKLED RED PEPPERS

22.00

THINLY SLICED BRAISED OX TONGUE GRILLED| SALAD OF BEETROOT| ORANGE| WATERCRESS| HERB MAYONNAISE

18.00

SOUP

ROASTED PUMPKIN| SMOKED LEEKS N CORN| BRAISED OX TONGUE| BEEF BROTH

10.50

DESSERT

CAPUCCINO CRÈME BRULEE| SAGO PEARLS| CONFIT ORANGE| MILK CARAMEL EMULSION| CHOC SOIL

8.00

MARINATED CHERRIES N PLUMS| TAMARIND GINGER GRANITA| WATERMELON BUBBLES| FRESH CREAM

10.00

CHANGE IN MENU

Hey all, yesterday was a packed house..so some things were sold out n some garnishes were use up...baby zucchini, baby navet, shortrib, baby white carrots..so had to make some changes ..only minor...went to the wet market this morning n found some things that I think can be put together....
Also the 2 n 3 course sets are back by popular demand...I guess there are people who see the value in it.
anyways....here's todays menu

MENU

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

2 COURSES 40.00

3 COURSES 50.00

ALA CARTE

STARTERS

BRITTANY SARDINES| PARSLEY CRUMB| BALSAMIC| YUZU JELLY

18.00

PAN FRIED FOIE GRAS| SWEETCORN JUICE| CORIANDER| CRISPY POTATO

26.00

CARPACCIO ALBACORE TUNA| WATERCRESS| LIME| CRISPY TURNIP| SALMON ROE| CORIANDER

13.00

TAGLIOLINI PASTA| PARMESAN CREAM| SHAVED BOUCHOT MUSSELS| VIRGIN OLIVE OIL| BACON

STARTER 12.00 | MAIN 18.00

SWEETCORN CHOWDER| SAUTEED SWEET POTATO LEAVES| SHITAKE MUSHROOM| CORIANDER PARMESAN DUMPLING

12.00

MAINS

PANFRIED FRENCH COD ROULADE| CANNELLONI EGGPLANT| SWEET GARLIC MILK| SHITAKE MUSHROOM

25.00

ANGUS RIBEYE 200GRAMS| CHAR GRILLED SPRING ONIONS| CRISPY POTATOES| BLACK TROMPETTE MUSHROOM

29.00

LAMB RACK| YOGURT| BLACK OLIVES| STEAMED AUBERGINE| PROVENCAL VEGETABLES ON CROUTON

30.00

PAN FRIED STEAK N EGGS”BEEF ONGLET”|FRIED POTATOES| SHITAKE MUSHROOM

18.00

DESSERT

CAPPUCINO CRÈME BRULEE| CHOC SOIL| LEMON| MILK FOAM| CHOC SPONGE

10.00

SUGAR CRUSTED MANGO FILLET| SARAWAK PINEAPPLE| PINK PEPPERCORN| VANILLA SABAYON

10.00

CHERRY PLUMS N BING CHERRIES| POMELO| ESPUMA SPANISH CUSTARD

10.00

NEW MENU

MENU ALA CARTE

MONDAYS TO WEDNESDAYS ONLY

6:30PM TO 1030PM

STARTERS

BRITTANY SARDINES| PARSLEY CRUMB| BALSAMIC| YUZU JELLY

18.00

PAN FRIED FOIE GRAS| MARINATED APPLES| BRAISED DAIKON IN BEEF BROTH

26.00

CARPACCIO ALBACORE TUNA| BLACK OLIVE POWDER| LIME| CRISPY TURNIP| SALMON ROE| CORIANDER

13.00

TAGLIOLINI PASTA| PARMESAN CREAM| SHAVED BOUCHOT MUSSELS| VIRGIN OLIVE OIL| BACON

STARTER 12.00 | MAIN 18.00

BRAISED SHORTRIB| BEEF BROTH| WINTER VEGETABLES| GNOCCHI

STARTER 12.00 | MAIN 22.00

MAINS

PAN FRIED COD N CRISPY TUNA LOIN| YUZU HOLLANDAISE| SAUTEED ROMAINE LETTUCE

25.00

ANGUS RIBEYE 200GRAMS| SPRING ONION N BABY PEPPERS| ARTICHOKE

29.00

LAMB RACK| YOGURT| BLACK OLIVES| STEAMED AUBERGINE| PROVENCAL VEGETABLES ON CROUTON

30.00

STEAK N EGGS”BEEF ONGLET”|FRIED POTATOES

18.00

DESSERT

CAPPUCINO CRÈME BRULEE| CHOC SOIL| LEMON| MILK FOAM| CHOC SPONGE

10.00

STEAMED VANILLA CUSTARD| BLACK SESAME PASTE N CRUMB

8.00

CHERRY PLUMS N BING CHERRIES| TAMARIND GINGER SOUP| BARLEY

10.00

todays brunch pixs

Boy...thank God that it got busy today...everyone was guessing that people have left for the holidays...two weeks to christmas n then New Year n 2010 's passed n gone like that.  A new chapter awaits n wats he got in store for me?
I'm guessing that by now you know the ingredients that I work with..you know its really funny sometimes when I think of the way things are plated here.  I look back at every dish n to be honest...none of them looks the same!!  thats crazy....

egg n ikura...black trompette...parmesan cream..coriander

french toast...banana...palm sugar

shaved tuna loin

quail ...beet salad...thousand n one things

tuna carpaccio

vacherin mont 'or...yuzu...

SUPPER@HOME

what we had for supper the last few nights.  I've never eaten this well.

in season black trompette mushrooms|braised n pan fried bacon| romaine lettuce| onion rings

this dish tasted so good...full of umami...parmesan cheese would finish this nicely

pan fried beef onglet| black trompette mushrooms| garlic| salt crystals| pan jus

simply heaven...to be honest, it taste way better than the black angus ribeye

wat does one do with left overs from the restaurant???

feed urself n ur family

quail wrapped with bacon|egg sunny side up| vienna bread(crispy on the outside, soft n steaming hot on the inside

yummers!!!!

Bon Apetit my friends!!!

oh...present from my previous bosses at pamplemousse

sorry guys...wat was I thinking, I should have shared it with you that very night.

they say that 2005 was a year of drought........

something that caught my eye
think this is so cool
took the pictures from Gastro on Tours Blog