Amuse Bouche, a meringue coated caper berry. Berry is slightly salty and sour. The sweetness of the meringue provides the balance on the palate.
Scottish mackerel that has been poached and cured, covered by a layer of teriyaki jelly and resting on beetroot puree. A dollop of horseradish lies on top ..to be eaten with the mackerel to kill off the strong fishy taste.
Butternut consomme with espuma and soba came in a teapot and served in a coffee cup. A very unique and flavorful soup.
Salt water tilapia locally bred and steamed in paperbark. A tinge of the bark taste..kinda taste a little "smoky".
Nasi lemak risotto. The best part of this dish are the homemade sambal prawns and crispy ikan bilis.
Best dish of the night beef short ribs with torched cauliflower and pickles. Beef slowcooked for 4 hours and melts in your mouth.
A very special Anniversary dessert. The elements of this dessert : pineapple bits, mandarin marmalade, earl grey espuma, mascarpone, guanaja chocolate shavings; chilli flakes topped with mandarin yoke which bursts in your mouth and exposing the orange juice. Nice!!
Anzac cookies which are actually oat cookies
Overall, it was a unique culinary journey. This dinner was hosted by Derrick Chew, the owner @hydeandco.
Dinner specially prepared by Guest Chef Pang and his culinary team and inhouse chef..Chef Nazlie.
Address : 778 North Bridge Road
Open : 11am to 6 pm Sun, Mon, Wed
11am to 10.30pm Thu, Fri, Sat
Closed on Tues.
Restaurant jasper arkansas which prepares and serves food and drinks to customers in exchange for money, either paid before the meal, after the meal, or with an open account. I love the valuable info you provide on your article and also like the way of representation of your blog.. Thanks!!!
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