After having had a huge load of street Food in Malaysia, we agreed on a saturday evening it was time again to indulge some fine dining and at the same time test the Singaporean gastro-scene. We quickly decided on Tippling Club whose google results, depicting a modern take on food, cocktails and restaurant design spontaneously inspired us.
I read a lot in front about Chef Wylie Dufresne’s cuisine and his restaurant WD-50 , and therefore I already had a certain idea of what would await us there: experimental compositions, ironical interpretations of American dishes and amazing desserts. This conception became even clearer when we read the menu and my friend Jeff and I quickly decided we’d go for the tasting menu with wine pairings so we don’t miss any of the kitchens’ creativity. Read the rest of this entry »
A culinary dream came true. And therefore first thing… I got to thank my parents who generously invited us for dinner. This is a birthday present which will last an eternity since they allowed us to have a dinner at the most talked about restaurant of the globe. The reservation of course had to be taken far in advance in September for a table in August; thus it was quite a long wait with enough time to build up high expectations. Will they be fulfilled? Here’s my report of an unforgettable evening.
It was a nice start. One of the many service crew members welcomed us and instantly walked us to the kitchen; let us shake hands with a very charming, always smiling Ferran Adria. Behind him, some 40 cooks Read the rest of this entry »
Chubby Hubby’s article on Ferran Adria’s tortilla recipe (April 2006) totally intrigued me, especially since Chubby Hubby himself reproduced the foam dish as perfectly as you can see on his pictures. So I decided to give it a try too. I knew that we had a siphon hidden somewhere in the back of the storing chamber of our kitchen. I have no clue which brand it is or whether it is usable for warm ingredients or not, but taking a look on it, it just felt like a good quality product. Read the rest of this entry »