Course 1 - Snacks: Tuna Tartare Tomato Tart
Dinner @ Restaurant Story's Pop-Up in Singapore.
Restaurant owns Michelin 2 Stars at time of meal.
Tomato tart shell made with dried tomato and nori seaweed: The concept is no longer new. I am neither fond of tomato and raw fish and both were present (eyes rolling).
I survived.
Bluefin tuna belly and loin tartare, seasoned with tomato ponzu for a double dose of umami, was the saving grace. The tart shell provided the juxtapositioning crunch as well as a little more tangyness for a decent mouthful.
Disclaimer: Information extracted from The Peak Magazine (www.thepeakmagazine.com.sg/gourmet-travel/restaurant-stor...)
Course 1 - Snacks: Tuna Tartare Tomato Tart
Dinner @ Restaurant Story's Pop-Up in Singapore.
Restaurant owns Michelin 2 Stars at time of meal.
Tomato tart shell made with dried tomato and nori seaweed: The concept is no longer new. I am neither fond of tomato and raw fish and both were present (eyes rolling).
I survived.
Bluefin tuna belly and loin tartare, seasoned with tomato ponzu for a double dose of umami, was the saving grace. The tart shell provided the juxtapositioning crunch as well as a little more tangyness for a decent mouthful.
Disclaimer: Information extracted from The Peak Magazine (www.thepeakmagazine.com.sg/gourmet-travel/restaurant-stor...)