Course 6: Paddington
Dinner @ Restaurant Story's Pop-Up in Singapore.
Restaurant owns Michelin 2 Stars at time of meal.
"Foie gras, cardamon & marmalade"
A stop before dessert: A sandwich but made with foie gras, cardamom and marmalade: Paddington Bear’s favourite.
The dish was a small layered flower of spiced cardamom parfait and bitter orange marmalade on french toast and served utterly covered in a confetti of spiced breadcrumb and grated frozen foie gras.
Mate at table wasn't too amused at this non-traditional utilisation of his favourite Foie Gras. (I had encountered it before and thought it novel at the time). "What's wrong with serving it well pan-seared?" he groused.
I found enjoying the item a tad of an oily affair as I had to pick up the sandwich and quickly popped it into my mouth, all the while using my fingers to wipe up as much of the grated frozen foie gras as much as I can. (I could still hear mate's indignant growls as he did the same).
All I could get was a big initial blast of thick cream....I missed the cardamon as it was drowned away by the subsequent explosions of orange marmalade going off in my mouth like detonated dynamites.
OK, I will side with mate on one point: the foie gras really got lost in the maze of flavours.
Side note: We saw servers coming to each table with Chinese tea pots when they serve this dish. We were puzzled. Are we going to have Chinese tea with this dish? The answer was anti-climatic: Warm tea was used to hydrate up coins of hand wipers so that customers can wipe clean our fingers after trying to salvage as much grated frozen foie gras as each customer can.
Disclaimer: Information extracted from The Peak Magazine (www.thepeakmagazine.com.sg/gourmet-travel/restaurant-stor...)
Course 6: Paddington
Dinner @ Restaurant Story's Pop-Up in Singapore.
Restaurant owns Michelin 2 Stars at time of meal.
"Foie gras, cardamon & marmalade"
A stop before dessert: A sandwich but made with foie gras, cardamom and marmalade: Paddington Bear’s favourite.
The dish was a small layered flower of spiced cardamom parfait and bitter orange marmalade on french toast and served utterly covered in a confetti of spiced breadcrumb and grated frozen foie gras.
Mate at table wasn't too amused at this non-traditional utilisation of his favourite Foie Gras. (I had encountered it before and thought it novel at the time). "What's wrong with serving it well pan-seared?" he groused.
I found enjoying the item a tad of an oily affair as I had to pick up the sandwich and quickly popped it into my mouth, all the while using my fingers to wipe up as much of the grated frozen foie gras as much as I can. (I could still hear mate's indignant growls as he did the same).
All I could get was a big initial blast of thick cream....I missed the cardamon as it was drowned away by the subsequent explosions of orange marmalade going off in my mouth like detonated dynamites.
OK, I will side with mate on one point: the foie gras really got lost in the maze of flavours.
Side note: We saw servers coming to each table with Chinese tea pots when they serve this dish. We were puzzled. Are we going to have Chinese tea with this dish? The answer was anti-climatic: Warm tea was used to hydrate up coins of hand wipers so that customers can wipe clean our fingers after trying to salvage as much grated frozen foie gras as each customer can.
Disclaimer: Information extracted from The Peak Magazine (www.thepeakmagazine.com.sg/gourmet-travel/restaurant-stor...)