Showing posts with label Carabinero. Show all posts
Showing posts with label Carabinero. Show all posts

Saturday, December 28, 2024

Whitegrass @ CHIJMES - Classic French Fare with a Contemporary Japanese Twist

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Whitegrass, a Michelin-starred restaurant located in the historic CHIJMES, offers a luxurious dining experience under the guidance of Chef Takuya Yamashita. Specialising in French-Japanese cuisine, the restaurant blends the refinement and complexity of French culinary techniques with the simplicity and balance of Japanese flavours. Using only the freshest seasonal ingredients, Whitegrass delivers a sophisticated dining experience that honours the finest qualities of each ingredient they place on your plate.

"Nature has and always will be my biggest inspiration."
– Chef Takuya Yamashita

Gingerbread kombucha-2

We indulged in the Gastronomic Festive Menu ($318++ per person), which has 11 courses. For those looking to elevate their experience further, a Sommelier's pairing is available for $198++ per person. We opted for non-alcoholic drinks instead and enjoyed our festive gingerbread kombucha.

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Amuse Bouche 4.5/5

To begin with, we were served the Amuse Bouche, which consists of four indulgent bites. The first was a bite-sized Turkey Pâté paired with foie gras purée and served on a spoon. The second was a delicate little dish of Red Radish and velvety parsnip purée crowned with luxurious Kaluga caviar.

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Amuse Bouche

The third was an interesting Blue Cheese Mini Madeleine with Pineapple Jam. I am not usually a fan of blue cheese, but this was manageable and not too overpowering. The fourth was a crispy, deep-fried Lily Bulb Cake, complemented by caramelised onions and lily bulb paste and topped with shredded black truffle.

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Bread with Bordier Butter

While waiting for our entrées to be served, we were treated to warm, freshly baked bread served alongside rich, smoked and salted Bordier butter. The bread was really light and fluffy, with a crisp exterior.

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Octopus 4.8/5

For our first entrée, we were offered Octopus with green apple sauce and eggplant instead because we do not take oysters. To my surprise, the octopus was crispy and perfectly flavourful, and the green apple purée offered a slightly tangy accent. Both my dining companion and I agreed that this dish exceeded expectations.

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Tachiuo 4.2/5

The next entrée featured Tachiuo, a beltfish found year-round off the coasts of Japan, served with a delicate daikon crust and topped with shredded macadamia nuts. The dish was enhanced with puréed apricots and sundried tomatoes, adding a contrasting acidity for balance.

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Carabinero Prawn 4.2/5

The third entrée featured a Carabinero Prawn in vibrant, cheerful colours reminiscent of a beautiful garden. The large, juicy prawn rested on a bed of cauliflower, broccoli, and tamago (egg) salad, complemented by briny bursts of flavour from Ikura.

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Hokkaido Scallop 4.5/5

The fourth entrée featured a plump Hokkaido Scallop, elegantly topped with rich Bafun uni and thinly sliced Japanese Kyuri (cucumber). Resting in an uni cream sauce, the dish was finished with a few drops of chilli oil. Scallops are one of my favourite seafood, and I greatly enjoyed the flavour and texture of this dish.

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Mangalica Pork Collar 4.2/5

The fifth entrée brought us back to land with a hearty dish of Mangalica Pork Collar, served alongside winter cabbage and complemented by a rich Sauce Robert, made with chicken jus, white wine, and shallots. With its marbled fat, the pork was very tender and paired nicely with the savoury sauce.

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Sesame Bread

After a series of exceptional entrées, we were served another type of bread, this time Sesame Bread. It was warm and crusty, with a light, airy crumb.

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Japanese Market Fish- Amadai 5/5

Moving on to the Poisson (fish) course, seasonal Japanese market fish is served. For the evening, we savoured the Amadai, a fish renowned for its light, mild flavour and subtle sweet undertones. The skin is crisply cooked by pouring hot oil over its scales, creating a wonderfully light crunch that is highly prized in Japanese cuisine. This technique provides a crunchy contrast to its tender, flaky flesh. I've seen videos of this technique on social media and was pleased to try it for myself. It's really good! The fish is also served with a tasty gobo sauce (burdock root), diced gobo, fennel, and maitake mushrooms.

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French Pigeon 4.5/5

For the plat principal, we were offered a choice of French Pigeon or Omi Wagyu (supplement $30). Since it's not something I come across so often, I had to try the French Pigeon. France has a long-standing culinary tradition of raising pigeons specifically for cooking, which dates back to the Middle Ages. The meat was indeed very tender. In terms of flavour, it has a subtly gamey taste, certainly stronger than chicken but milder than duck. The pigeon was served with a black mirin sauce and red carrots from Japan.

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Omi Wagyu 4.8/5

For those opting for the Omi Wagyu, the A4 wagyu hails from Shiga Prefecture in Japan. True to its reputation, the marbling is exceptional, and the meat is incredibly juicy. It's accompanied by Kompot pepper from Cambodia, sweet potato purée, and a touch of orange marmalade. In terms of taste and execution, the dish is flawless. However, the portion seems somewhat small, especially considering that it requires an additional $30 supplement.

Avant dessert- cola sorbet-2
Avant Dessert- Japanese Cola Sorbet 4.2/5

Our pre-dessert was a simple yet delightful Sorbet made with premium spiced Japanese Cola. It was complemented by a sweet and smooth strawberry and basil oil sauce, refreshing but without any sourness that I sometimes expect from strawberries. The sorbet cleansed our palate after the heavier flavours of the Plat Principal, preparing our taste buds to fully savour the upcoming dessert.

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La France Pear 4.8/5

I thoroughly enjoyed La France Pear, a whimsical and aromatic dessert featuring the sweet, natural flavours of the pear. A lovely Japanese pear sorbet and fresh pear cubes are assembled atop a light layer of almond sponge cake. The dish is finished with truffle foam, organic cacao crisp, and a dusting of sugarcane sugar. The flavours were perfect for me, and I found this very memorable.

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Mignardise 4.8/5

As a final touch, we were presented with a box of Mignardise containing Brown Butter and Almond Financiers, as well as Japanese Mochi Daifuku filled with coconut and raspberry. Whilst mignardise may be an afterthought in some restaurants, Whitegrass delivers a very strong finale to their dining experience.

Mignardise-3

The Japanese Mochi Daifuku was silky and soft, with luscious coconut cream and fresh raspberry filling. I particularly appreciated how Whitegrass infused a local touch into this treat by using coconut.

Mignardise-6

Their Brown Butter and Almond Financier is likely one of the best financiers I've ever had. It is served warm and has a very crispy exterior while retaining a moist interior. It is delightfully fragrant, and the brown butter's rich, nutty aroma makes it irresistible.

take home gift

At the end of the meal, we were offered a choice of coffee or tea and a thoughtful take-home gift of cake to enjoy later and reminisce about our wonderful dinner at Whitegrass. To add a personal touch, Chef Takuya Yamashita also came out to greet the diners, which was a lovely gesture.

I found the standard of the food to be consistently good across all 11 courses. Each course showcased careful attention to detail and a deep respect for the ingredients used. The Gastronomic dinner menu may be a splurge for some, but Whitegrass also offers two lunch menus and a more concise dinner menu option, which works well for those seeking a refined culinary experience at varying price points.

My only minor gripe was with the table arrangement in the main dining room I was in, which I found odd as the tables faced each other in a circular setup. Additionally, the acoustics of the room made the surrounding conversation louder than I would have preferred. For such an exquisite dinner, I would have enjoyed a quieter atmosphere to fully immerse myself in the experience and the conversation with my dining companion. That said, they have another dining space in the next room, which may be quieter than the one I was seated in.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Whitegrass Restaurant
CHIJMES
30 Victoria Street
#01-26/27
Singapore 187996
Tel: +65 6837 0402
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Monday, November 4, 2024

Gunther's Modern French Dining - A Special Curated Degustation Menu Highlighting Chef's Signature Dishes and Culinary Artistry

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Established in 2007, Gunther's Restaurant is a renowned destination for Modern French dining in Singapore, which speaks to the consistency and quality of their food and service over the years. Their thoughtful approach in presenting the entire dining experience is evident, an example being their continued use of real silverware, which adds a touch of old-world sophistication and charm.

They have recently updated their à la carte menu and offered a curated degustation menu highlighting the chefs' signature dishes and culinary artistry. There is a choice of a 4-course ($158 per person) or 6-course Degustation Menu ($228 per person), with a further option to have wine accompaniment for either menu.

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We started our 4-course dinner with a freshly Baked Mini Baguette with Butter. The baguette was served warm and featured a crisp, golden crust and a soft interior, accompanied by a rich, creamy butter that melts beautifully when spread on the baguette.

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Tempura Prawn

Next, we were treated to a snack of Tempura Prawn that was light and crispy. This nice touch provided a little nibble as we waited for our first course.

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Cold Angel Hair Pasta topped with Oscietra Caviar 5/5

For our first course, we selected two different options- the first being their famous Cold Angel Hair Pasta topped with Oscietra caviar, and the second being the Tartare Flavoured Carpaccio of Saga Wagyu Striploin.

The Cold Angel Hair Pasta, topped with Oscietra caviar, is truly a dish that speaks for itself, and in my opinion, it's absolutely perfect. Every delicate, silky strand of chilled pasta is tossed with chives, kombu and truffle oil for a delicious taste. It is also luxuriously topped with Oscietra caviar for a briny pop of flavour. A standout choice, I would love to eat this again!

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Tartare Flavoured Carpaccio of Saga Wagyu Striploin 4.2/5

The second starter we tried was the Tartare Flavoured Carpaccio of Saga Wagyu Striploin, a dish that showcases the high quality of meat used. Thinly sliced, the carpaccio highlights the rich marbling and tenderness of the Saga Wagyu, known for its exceptionally buttery texture. It’s also sprinkled with some cheese shavings and crispy croutons.

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White Whole Truffle

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Gratinated Cevennes Onion 3.8 /5

Moving on to our second course, we also savoured two different options. I had the Gratinated Cevennes Onion with Seasonal White Truffle, lemon and black pepper, whilst my dining companion opted for the Roasted Spanish Carabinero Gambas with light spicy tomato-flavoured rice.

For the Gratinated Cevennes Onion dish, seasonal white truffles are shaved over the caramelised Cevennes onions and served elegantly in a silver bowl. The baked dish features a rich, buttery aroma that complements the distinctive sweetness of the onions, creating a comforting yet refined flavour profile. However, I found the portion size of this dish to be really small, and I finished it in two bites.

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Roasted Spanish Carabinero Gambas with Light Spicy Tomato Flavoured Rice 4.5/5

For a heartier second starter, consider the Roasted Spanish Carabinero Gambas. This dish has half of the Carabinero prawn roasted to perfection and bursting with flavour. It is served alongside a tangy tomato-flavoured rice with a bit of spiciness that makes it even more satisfying.

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Roasted Iberico Pork Jowl 4.8/5

Moving on to our main plate, we tried two delightful dishes: Roasted Iberico Pork Jowl and Grilled Wagyu Beef Sirloin.

Considering that pork is almost never my first choice for a main, I was thoroughly impressed with the Roasted Iberico Pork Jowl, which was accompanied by herbs, raspberries, and hibiscus sauce. The pork jowl was beautifully prepared—tender and juicy, with a perfect balance of fat and meat. The hibiscus sauce and raspberries complemented the pork wonderfully, adding a touch of tanginess without being overly sour. I would definitely pick this dish again!

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Grilled Wagyu Beef Sirloin 4.5/5

The Grilled Wagyu Beef Sirloin is also delicious; it comes with roasted sweet corn and a caramelised banana shallot that enhances the flavour of the dish, whilst crispy potato strips provide a nice crunch. Overall, this is a well-rounded dish showcasing the beef's high quality.

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Floating Island of Chocolate on Coffee Flavoured Parfait 4.2/5

Last but not least was the dessert course, and I selected the Floating Island of Chocolate on Coffee-Flavoured Parfait. It's a dense, warm chocolate cake with a rich, gooey centre. Paired with coffee-flavoured parfait, it's a timeless flavour combination that is quite irresistible.

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Fine Apple Tart “Aux Dragées”, Salted Caramel, Havana Rum Raisin Ice Cream 4.5/5

The Fine Apple Tart "Aux Dragées" features a delicate pastry base filled with sweet apple compote and some crunchy caramelised sugar. To elevate the experience, it is served alongside Havana rum raisin ice cream, which makes for an indulgent dessert. It is something quite special that I have not had before, and I enjoyed the crispy pastry paired with the ice cream very much.

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Canelés, Cookies and Choc Truffle

We were presented with Petit Fours, featuring Canelés, a crisp Cookie, and a rolled Chocolate Truffle to conclude our meal. We also enjoyed warm, freshly baked mini financiers with delightfully crisp edges.

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Dinner at Gunther's was a memorable dining experience marked by high-quality ingredients and well-balanced, delicious flavours in each dish. The chef is very skilled and has many signature dishes which are well worth trying.

However, expect that portions are on the smaller side overall. Personally, it left me feeling satisfied but not uncomfortably full. However, for those with a larger appetite, the smaller portions might leave you wanting more.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Gunther's Modern French Dining
36 Purvis Street
#01-03
Singapore 188613
Tel: +65 9010 3075
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line), City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to National Library Building (NLB) along North Bridge Road. At NLB, cross the road at the traffic junction of North Bridge Road and Middle Road. Walk further down North Bridge Road and turn left into Purvis Street. Journey time about 8 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre, walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road. Turn right onto Purvis Street. Walk to destination. Journey time about 8 minutes. [Map]