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Summer Palace Weekend Brunch Menu (1 Michelin star) – excellent food, impeccable service

November 26, 2018 by HB

One of the biggest challenges I have with Chinese restaurants is their minimum seating requirement. This can be up to 10 pax in older days but it has shrunk to a more reasonable 2-5 pax in recent years. I wanted to try the popular Weekend Brunch Menu at 1 Michelin Star Summer Palace, but it requires a minimum of 4 pax to order it. This means I must convince my sister and her family to join me! Good thing she was up for it.

I was 1 hour late to lunch coz I took the wrong bus. I must be the only person ever to take a bus to a Michelin starred restaurant. Haha. My sister drove here but I wanted to get something important done (i.e. sleep in) so I came separately. The Weekend Brunch Menu (SGD 56 per pax) started with a complimentary appetizer. This is a flat, hand-pulled noodle served with XO sauce and fish pieces. It was served at room temperature – acidic and bright. It whetted my appetite nicely.

Deep Fried Prawns with Wasabi Mayo. What a strong start to brunch! Everyone at the table gushed about these delicious prawns, even my dad. I had to scheme to get more than my fair share coz there were 6 pieces in total. I ended up popping 3 of these babies into my mouth. The wasabi adds a faint kick to the delicate, naturally sweet prawns and made me want more. There are bits of mango inside too – sweet, crispy, tender, savory, this dish hits every single taste bud and texture. 10/10.

Baked Chicken Tart with Baby Abalone. Omg! Just wow. Perfectly cooked baby abalone on top of buttery tarts. The crust is very crumbly and rich and the abalone was soft, tender and flavorful. We were all super impressed by this dim sum. Simply amazing. Too bad there was only 1 tart for each person. I could easily demolish the whole plate myself.

Steamed Pork Dumplings with Dried Scallops. This is an upscale version of siu mai. It’s very nicely done. The dim sum at Summer Palace is elegantly constructed. It tastes refined, like your rich, well-traveled and beautiful aunt who doesn’t look a day over 30.

Deep-fried Prawn Rolls with Mango. I love the rolled and deep fried wrapper. It’s so crispy! There’s a side of sweetened Japanese mayo as a dip and everything comes together perfectly. It’s delicious and contemporary – like your cool, edgy brother who married a hot Brazilian and now has beautiful, blended babies. I love how the quartet of dim sum offerings has 2 steamed and 2 baked/fried offerings so you have textural variety.

Steamed Prawn Dumplings with Bird’s Nest. This is very refined! As cultured as your young sister with long, straight, black hair who dresses in qi pao and plays the er hu. The sweetness of the prawns go well with the bird’s nest, which adds a pleasant texture to your chew.

Sautéed Mixed Mushrooms in Zhen Jiang Vinegar. I’m told this is a famous black vinegar from China. It’s the base for this dish of assorted mushrooms. This is as delicate as your second cousin who never leaves home without an umbrella to shield her fair, white skin from the sun. It stands head and shoulders above the disappointing version by Crystal Jade Golden Palace.

Soup of the Day was Fish Maw and Chicken Double Boiled Soup. The fish maw was the highest quality I’ve ever tasted! This ain’t the cheap swim bladders your grandma uses for her daily soup. It’s a huge portion that’s slippery and full of collagen. I liked the intricate balance of Chinese herbs in the soup too. Very good.

Chef’s Signature Roast Meat Platter. Suckling Pig. Roasted Duck. Honey BBQ Pork. Jellyfish. I liked the crispy skin of the suckling pig but the roasted duck was too oily for me. Maybe I was beyond full at his point so I didn’t appreciate the rich flavors. I can see why the jellyfish it there – the acidic marinate and clean texture helps cut through the fattiness. I did enjoy the Honey BBQ Pork though. It’s done very skillfully.

Steamed Soon Hock in Superior Light Soya Sauce. Excellent! I love the fish in Chinese restaurants and this was a whole marble goby in delicious, sweet and coriander-scented soy sauce. The waitress portioned this nicely for everyone, with an additional portion of the head as extra. I devoured my portion and the head, even though I was stuffed.

Poached Vegetables with Superior Stock. The food here is of such high quality even their vegetables are delicious! The plain flavors were a welcome addition after the previous oily course. I like how well they thought through the sequencing of the courses and dishes. Despite being simple, it was tasty.

Fried Rice with Prawns and Honey Pork. We were all filled to the brim at this point so we only had a small tasting portion. Each individual grain of rice was visible and there’s lots of goodies like prawns and BBQ pork inside. It’s a bit too oily for me. My niece and nephew enjoyed it though so we packed this home for them.

Chilled Lemongrass with Aloe Vera in Lime Juice. A sweet end to a heavy brunch! There’s a lot of different textures in this bowl and the complexity of flavors is surprising. It’s not just sugar syrup but goji berries and other Chinese herbs in the dessert. We all enjoyed the refreshing end to the meal.

All of us had nothing but good things to say about Summer Palace. Service was attentive and friendly. The food was excellent. My brother-in-law paid for the meal so I didn’t know the exact figure, but I peeked and it was slightly over SGD 300. The kids had some dim sum before I arrived, as well as drinks, and we all had Chinese tea. My sister said Din Tai Fung can be more expensive sometimes so it’s really great value. I personally think SGD 56/pax for this amount of high quality cooking is a steal so if you can scrounge together a party of 4, I highly recommend Summer Palace’s Weekend Brunch. No wonder every single table was occupied. We all left happy and full.

Labyrinth (1 Michelin star) Pre Theatre Menu – a very average dining experience

November 21, 2018 by HB

I have a soft spot for progressive cuisine. My favorite restaurant to date is Gaggan. I enjoy the modern take on Indian food – licking plates and eating with my hands felt fun and liberating. I was also impressed by Sra Bua by Kiin Kiin. Thus, I made sure to include Labyrinth in my latest Singapore trip. Labyrinth has 1 Michelin star and does a modern take on Singaporean cuisine, using many techniques from molecular gastronomy to propel local Singapore food into the 21st century.

I came here with a friend for their Pre Theatre Menu (SGD 68) which is the same as their lunch menu, served at 6 pm. You’re directed to a lounge when you arrive and served murukku and apple flavored water. Service is a little stiff and formal from two of the waiters, like they aspire to a caricature of what they imagine French Michelin-starred restaurants are like. Having been to France and dined at Michelin starred restaurants in Paris, I can assure you it’s not like that over there. Some staff are really friendly though.

Unfortunately, one of the Indian or Malay waiters had a really bad case of halitosis, like there were pounds of ripe old tonsil stones stuck somewhere in his throat. That was a real turn-off in a meal setting. I usually don’t comment on things like these unless it affects the dining experience, and this did. I had to hold my breath while he explained the dishes and wait for the nauseating miasma to disperse before I could get started on my food. It was a real struggle.

Dinner started with Oolong Tea Egg. This is described as “Uncle William’s quail egg” and it’s one of their signature items. It’s a quail egg with a liquid interior yolk which is not the yolk. The liquid has been injected into the egg to replace the yolk. It’s very smoky. I liked this.

The second snack is “Nasi Lemak” Cheong Fun – chicken skin, ikan bilis and egg yolk gel. It’s a soft pillow of chee cheong fun (CCF) that tastes like nasi lamak due to the spicy anchovy sambal inserted inside. The egg yolk gel coats the CCF bite to add some creaminess and the crispy shard of chicken skin provided a nice texture. Decent.

Heartland Waffle ended the trio of snacks, described as local chicken liver pate and goji berry jam. The waffle is soft and fluffy. Pay attention KFC! This is how you should do a waffle!! It has a strange, intense flavor from the liver and goji berries that I didn’t like at first, but I enjoyed it after chewing for a while. It’s very tasty. This is the best one out of the three starters.

There was a complimentary snack described as coconut butter with deep fried buns. These are the same mantou you’ll see served with chilli crab in Singapore. It was a nice flavor but it’s not ready for prime time yet. The butter was very hard to spread. My friend called this “experimental” which is the best way to describe the dish. I told her I’ll be stealing that word for my blog.

The plates sequence started next with “Ang Moh” Chicken Rice. This is another one of their famous dishes which features home-milled rice flour, grandma’s chilli sauce and braised chicken. There are chilli strands on top of the dish, which reminds me of A Noodle Story. The dish tasted interesting but it’s not my favorite thing. It is remarkably similar to one of my failed meal prep dishes – creamy chicken.

Nippon Koi Farm Silver Perch is described as “Fish Bak Kut Teh”. It’s herbal pepper broth, ulam raja and textures of black garlic. You’re served the fish first…

…then the BKT broth is poured out of a teapot tableside.

This was my favorite dish of the night. The fish was cooked well and tasted good. I enjoyed the crispy vegetables on top of the fish. I thought the deep fried vegetables were a little too oily but overall, this creation has very nice flavors. I love the sweet herbal soup.

There are two options for your main. My friend went for the Indonesian Pork Collar. It’s char siew, mixed greens, kale and pickled bak choy. I liked the fatty char siew and the flavored dust. It’s delicious but I don’t think I’ll enjoy eating the whole thing since the fat and sugar will be a bit cloying after a few mouthfuls. The pickled bak choy is very important for cutting through the rich flavors.

I had the Toh Thye San Farm French Poulet (SGD 10 supplement). This is a Cantonese style roast chicken with glutenous rice and egg yolk from Freedom Farm. There are two parts to this dish – the fillet of roasted chicken and the medallion of sauced chicken inside glutenous rice. I liked the latter but the former tasted a bit plain. I thought it was sous vide chicken but the waiter told me it’s been cooked for 5 hours at 55 degrees Celsius in the oven with sugar on the skin to crisp it up. There are crispy prawn cracker crumbs on top, which I thought was a nice though.

Next up came the palate cleanser called Clam Leaf Snow made with rosella meringue and textures of grapes before the dessert course. Our waiter even brought out a rosella plant so we could see what it was made from, but this felt more like a rehearsed, robotic scene than a genuine attempt to add value, which I experienced at Waku Ghin and Shinji.

I did enjoy the palate cleanser though. It was quite good for something meant to just reset your tastebuds. I particularly liked the fruits at the bottom.

The dessert course was Cristal De Chine Caviar, basically a modern interpretation of kaya toast. It is made with kaya ice cream and Sing Hong Loong toast. This was excellent! I love the crispy bread the nice caramelized kaya ice cream. The kaya is salted too so there’s burnt notes and salty notes. I also enjoyed the hot (bread) and cold (kaya ice cream) temperature play. The edible miniature maple leaf was a nice touch. 10/10. I’ll eat the hell out of this if they served it separately.

Labyrinth ended the dinner with a duo of seasonal treats. The petit fours were durian macaron and chiffon pandan. The durian macaron is very strong tasting. Even though I like fresh durian, I’m not a fan of durian desserts. It’s a no from me. The chiffon pandan was a plain, unsweetened hunk of cake. I think it’s supposed to be a palate cleanser after you eat the tiny durian macaron.

The bill came up to SGD 172 (RM 524) for two. The dishes at Labyrinth tries to be creative for the sake of being creative. A lot of the techniques were unnecessary and forced into the dish to provide some pizzazz. The smoke-and-mirrors felt like an attempt to divert your attention away from the very average food. There was nothing extraordinary about the taste or execution of most dishes. It did not make me want to return. Labyrinth would have gotten into my Bottom 3 if not for Shisen Hanten, The Song of India and Crystal Jade Golden Palace.

Crystal Jade Golden Palace (1 Michelin star) – a disheartening set menu dinner

November 19, 2018 by HB

I’ll like to tell you a tale of extreme disappointment. Let me preface this blog post by saying Crystal Jade Golden Palace was the worst Michelin star restaurant I’ve been to in Singapore. The food was very mediocre, and the prices were incommensurate to the ingredients and experience. I wanted my itinerary to include one homegrown local chain, so I came here despite warnings and objections from other people. My dad has been to this exact outlet and said it was disappointing. He never says things like that.

I was seated just inches from the waitress station so there was constantly movement and noise around me – shouted orders, staff getting chopsticks, water refills. Crystal Jade Golden Palace tries to squeeze so much revenue out of the outlet that there are chairs and tables where there should be none. I came here to try their SGD 48 set meal but was told that it’s only available for lunch. This wasn’t stated at all on their website or menu. The dinner menu starts at SGD 78 and it doesn’t look as appealing.

I went for Executive Set Menu C at SGD 88 instead. It took me ages to decide coz nothing in the menu items sounded appealing to me. I didn’t think there was anything special about the dishes but I silenced the inner voice telling me to run and picked one almost at random. I was offered edamame beans, which was charged at SGD 2. Even my tap water incurred a SGD 1 cost!

Teochew Marinated Appetizer Combination (Two Varieties). The deep-fried ball thing was very ordinary. It made no impression whatsoever. I don’t even know why there’s a rice cracker beneath it as it adds nothing to the dish. The slice of duck with vinegar was likewise forgettable. It’s just a plain, below average piece of meat doused with vinegar. If I didn’t like the kind, grandmotherly waitress serving me, I might have been tempted to cut my losses and leave right now.

Crab Meat & Fish Maw Thick Soup in Teochew Style. This is a very fatty soup. It tastes like it’s made of pure collagen. So thick! So viscous! I felt I can overturn the bowl like a DQ Blizzard. The soup stuck to my mouth and coated my lips with intense flavor. I was at the border of loving it and hating it. I’m not sure how to feel. I’m confused! I’ve been reflecting on the soup for a few days and decided I love it as I’ve been craving for that insanely thick mouthfeel since. This was the best dish of the night.

Baked Cod Fish with Miso Sauce. Did this taste delicious? No, it was merely competent. There’s nothing special about the dish. The tapioca chip and sprig of parsley looks out of place. To be fair, this wasn’t bad – I enjoyed the creamy, sweet sauce with the fish. But that’s the thing, it’s just acceptable. Adequate. Average.

Sautéed Vegetable with Wild Mushroom. This one really pissed me off. It was literally a few scraps of carrot, peas and mushrooms in an unremarkably bland sauce. The only thing of note is the deep fried enoki mushroom, of which there were 2. The size of this vegetable dish is more or less the area of a credit card, and not much thicker!

Stewed Handmade Noodle with Baby Abalone. The noodles were overcooked and under-seasoned. There was a lack of any appreciable flavor in this dish. The baby abalone was serviceable but there was nothing particular about it. The dish was edible for sure, but so middle-of-the-road that any hawker center could do a better job. I was so hungry I finished everything anyway.

Chilled Mango Puree with Pomelo & Sago. This looks and tastes like a lazy cook decided to randomly toss in several leftover ingredients to increase the average cheque size. It was below my already lowered expectations, if that’s even possible. A sad end to a depressing dinner. The bill for dinner came up to SGD 107 (RM 327).

(This is a photo of the chicken and noodles I ate at home immediately after this dinner to illustrate how hungry I was)

Dinner would have been cheaper if I had ordered a la carte. I’ll have a more filling meal too, but I wanted to check out their set menus, which is supposed to highlight their best dishes and abilities. Maybe that was my mistake. I had to destroy a bowl of leftover chicken and noodles my sister’s maid cooked when I got home coz I was still very hungry. The portions were way too small!

I don’t mind paying for exemplary food. My most expensive dinner was RM 1,615 at Gaggan and I walked away a very happy man. I recommended Gaggan to my sister and all my friends. I even sang praises to random strangers who didn’t ask. But it really makes me angry when I pay good money and receive middling, ordinary and subpar food. Crystal Jade Golden Palace was a letdown of epic proportions. I cannot un-recommend it enough.

Nouri Singapore (1 Michelin star) – Teishoku lunch at a superb restaurant

November 15, 2018 by HB

Nouri is one of the new restaurants who received their first Michelin star in the Michelin Guide Singapore 2018. I was excited to check out this place. I’ve heard nothing but good things about them. The main seating inside the restaurant is a large white marble dining table which flanks the kitchen. The chefs literally plates in front of you so you can see them working while you eat. Chef-owner Ivan Brehm was there to cook and explain the dishes to all the customers.

I love places like this coz I’m a total food nerd. Burnt Ends have a similar setup. The same restaurateur group is behind both. This makes the dining experience more intimate as you can see the elements that goes into your dishes and talk to the chefs while they’re preparing your food. I was here with my dad for their “Teishoku” style a la carte lunch. You choose the main (vegetable, pork or fish) you want – appetizers and desserts are included.

The meal started with a slice of rice sourdough bread made in-house with basil butter. The bread was warm and crusty – delicious! I like how easily the basil butter spreads. This is a minor thing but some restaurants – even Michelin starred ones – serve cold butter that’s nigh impossible to spread. Both my dad and I loved this.

Chef-owner Ivan called this complimentary appetizer a Brazilian street snack. He explained that many people here think it’s Indian but it originates from South America. The caviar-like pearls on top are okra seeds. That’s ingenious! There’s tons of flavor in both the crispy lentil filled bite and the exquisitely nuanced frothy base with oil. It’s so yummy my dad couldn’t hide his approval.

I went for the Seafood (SGD 44) which is described as locally caught parrotfish, physallis beurre blanc, watermelon radish salad, red vein sorrel. There are 4 side dishes included with every main. I’ll explain them later. The grouper was mild tasting, but the Cape gooseberries adds a nice acidity to the dish. The creamy sauce was excellent. It’s overall a more subdued main dish with clean flavors.

Vegetable “restaurant” broth. This simple sounding side dish is made of 7 different types of organic vegetables. It’s served hot in a double walled shot glass you can pick up and slurp. I really enjoyed the intense and varied flavors within, as did my dad. He was very impressed.

Organic watermelon radish with black pepper sauce had dashi jelly, Tahitian vanilla and wild whole green pepper mixed in. I thought that was very interesting. It’s an unusual flavor combination but I like it.

Yacon and tapioca with sambal ikan bilis and red chilli achaar. This small side dish is absolutely packed with flavor! The anchovy sauce is so intense tasting. It goes very well with the creamy element and milder tasting tapioca. Excellent combination. My dad liked this a lot.

Snow pea and beetroot salad with fermented tamarillo dressing was done competently but the light flavors made this more of a palate cleanser. Nothing wrong with that, the different intensities in flavor help balance things out.

My dad went for the Vegetable (SGD 32) which was described as 48 hour caramelized orange, aged carnaroli rice, roasted yacon, Carles Roquefort. Roquefort Carles is a famous unpasteurized artisan blue cheese. It was intense! So rich and complex. We both loved it! There’s bits of orange fruit to cut through the strong flavors sprinkled on the dish. We both enjoyed this tremendously. The carnaroli rice is very different from our rice – each grain is distinct and firm. Very well executed.

Dessert was pickled lemon and cranberry ice cream with clove and creme fraiche. This was a sublime end to our lunch. The bright, acidic flavors of the ice cream finished the meal on a delightful note. I always feel acidic desserts work better than chocolate ones. My dad, not being a big dessert fan, finished everything on his plate. That’s how splendid it was.

The service at Nouri was extremely good. All the waiters and chefs were very friendly and attentive. I dropped my napkin and they promptly changed it. Chef-owner Iven Brehm came over to introduce every dish and served us personally, which was an excellent touch. One of them remembered I wanted to take a photo with Chef Ivan and prompted me as we were about to leave. The prices for lunch was very reasonable too! We spent SGD 102 (RM 310) in total. There’s a SGD 5 charge per pax for their water but I don’t mind it at all. I’ll definitely be back for dinner! I feel Nouri has great potential to move to 2 Michelin stars in the future.

Nouri
72 Amoy Street, Singapore

PUTIEN Kitchener Road (1 Michelin star)

November 12, 2018 by HB

My dad and I are both Heng Hua from Putien. The Heng Hua diaspora is one of the smallest groups in Malaysia. I thought it’ll be a great idea to bring him for dinner at PUTIEN, Kitchener Road. PUTIEN serves authentic Heng Hua cuisine. They have many branches in Singapore and Malaysia but only the original Kitchener Road one has a Michelin star. I’ve also been to the PUTIEN in Sunway Pyramid. I’ve met many people who swear by the food here and it’s the only PUTIEN they’ll eat at.

I asked my sister to call them coz they only accept phone reservations but for some reason they didn’t have my name on the ledger when we arrived. Luckily, we were able to share a table with another duo. The Kitchener Road outlet is exceedingly packed – I saw a guy trying to secure a 30 min slot via walk-in. He claims he’ll be able to finish eating and be out within half an hour!

I ordered a few of their signature dishes to try. PUTIEN furnished us with complimentary pomelo from Putien in China as an appetizer. It was pink and sweet with very little bitter notes. I also like the attention to detail – they served it on a bed of shaved ice.

PUTIEN Sweet & Sour Pork with Lychees (SGD 13.90 for small) is their flagship and it tastes amazing! I love sweet & sour pork but a lot of the dishes in zi char restaurants are done as a mere afterthought with not much attention paid to it. It has become a pedestrian dish but PUTIEN’s version has a crispy exterior wrapping tender whole pork chunks with a delicately sweet sauce. It’s well balanced and very moreish. 10/10! It’s the best version of sweet and sour pork I’ve ever eaten. I love the lychees too. Yum.

PUTIEN Bian Rou Soup (SGD 4.80/pax) is something my hometown of Sibu is famous for as well. It’s minced pork in a wrapper but PUTIEN does a higher end version of it. The pork is chilled, never frozen, and pounded using a mallet instead of a chopped with a cleaver. The wrapper they use is gossamer thin and delicate. It’s very good! It tastes like the ones we get in Sibu but a lot more sophisticated – better rice wine, higher quality vinegar etc.

Homemade Bean Curd (SGD 10.90 for small) was my dad’s selection. He loves tofu and he’s a bit of a tofu connoisseur. It’s something he always orders when we have dinner, so I’ve also eaten a lot of tofu by proxy. This is very exquisite – soft, yet firm tofu with a nice textured “crust”, an intricate silken sauce and well-balanced flavors. It tastes like one of my dad’s favorites from Rejang Park in Sibu but superior in execution. Delicious.

“100-second” Stewed Yellow Croaker (SGD 13.80) is another one of their famed dishes. It’s a type of fish found in Putien that has been steamed for just 100 seconds in a claypot. Unfortunately, this fish has a lot of bones. By a lot, I mean every single minute piece has 100 bones inside. You’ll probably not enjoy this if you don’t like bones in fish. Neither my dad nor I liked this, which wasn’t really helped by the lack of flavor.

Fried Heng Hwa Bee Hoon (SGD 9.80 for small) is a must order here. This is a Chinese National Intangible Cultural Heritage item and the noodles are milled by hand in Putien. There’s quite a lot of seafood under the dish – clams, prawns etc. The noodles are nicely textural with a bit of a bite and there’s a lot of smokiness. Lots of wok hei. It goes very well with their sweet and sour lychee pork.

You must add the PUTIEN Spice Mum Chilli Sauce to the bee hoon to kick it up a notch. Their chilli sauce is excellent! Spicy, acidic and appetizing. I even bought a bottle to bring back home. It usually retails for SGD 6.80 but they had SGD 1.80/bottle promotion as part of their 18th anniversary celebrations.

The cashier gave me a pair of PUTIEN branded chopsticks as a free gift when I paid the bill! I thought that was cool. I love food related souvenirs.

PUTIEN Kitchener Road has very attentive service. I told our waitress I’ll serve myself coz I wanted to take photos first. The waitress noticed I wasn’t using the bowls they provided for the 100-second croaker and told us it tastes better with the soup and served us when she saw I was done with my pictures. The food was also delicious! It tastes super familiar to us, which means the food in Sibu is authentic Heng Hua too, despite being away for several generations. Everything tastes like home but better executed! The bill came up to just SGD 67 (RM 200) which is very reasonable! Recommended!

Tarte by Cheryl Koh (Pastry chef at 2 Michelin star Les Amis)

November 9, 2018 by HB

I’m not the type of person that goes gaga over desserts. I am faintly bemused by the parade of unicorn shakes, cheese drinks, bingsu and HK egg waffles that has taken over the minds of the populace by storm. I enjoy desserts, I just don’t normally seek them out. Tarte by Cheryl Koh was an exception. I made a pilgrimage after my Shisen Hanten lunch so I could check them out. Cheryl bakes all of the tart bases here personally!

Cheryl Koh was awarded Asia’s Best Pastry Chef 2016 by S.Pellegrino’s 50 Best list. She’s also the resident pastry chef of 2 Michelin star Les Amis. That’s very impressive credentials and the tarts she serves has an equally impressive price tag. Tarte by Cheryl Koh sells each small tart for SGD 10 (SGD 11 for dine in) which is high even by Singaporean standards. Despite that, I saw a constant stream of people dropping in to takeaway some tarts. I wanted to experience the café so I ordered a latte (around SGD 8) to go with my sweet tart.

I asked the girl which tart she thinks is best and she recommended the seasonal fig tart (SGD 11). There are beautiful slices of fresh figs on top of fresh cream and a buttery, crumbly tart base. The flavors go very well together, and they’re accentuated even more by my palate-cleansing latte. Their coffee is by Gryphon Coffee (a small batch roaster) and it’s very tasty! I was also amazed by how delicious the fig tart is. It’s mildly sweet so it’s not cloying. This is perfection in a tart!

I also ordered a pistachio tart (SGD 10) to go since I like their takeaway box. There are crumbs of pistachios on top of pistachio cream and their faultless buttery tart base. Delectable! All the tarts at Tarte by Cheryl Koh are newly made. They don’t keep a lot of inventory and there’s a constant stream of freshly baked tarts appearing. It’s a little costly but well worth the money. This is the quintessential representation of a perfect tart. 11/10!

Gaggan review – 2 Michelin star 26-course dinner with wine pairing, a very detailed and long writeup

September 26, 2018 by HB

I was almost late to my 9:30 pm Gaggan dinner reservation. I had an exclusive seat at The Lab (Chef’s Table) and I hear they’ll only keep your reservation for 5 minutes before releasing it to someone else. Three Grab cars in a row cancelled on me. This was the highlight of my Bangkok trip, a 2 Michelin star progressive Indian feast that will set me back RM 1,600+ per person, and I didn’t want to miss it. Thankfully, the 4th driver came and sped me there with minutes to spare.

Gaggan is in a renovated mansion with two floors. I saw every single table was occupied. Mind you, reservations are made at least a month in advance so that’s impressive. I was greeted by an attractive young lady by name. She must have matched me to my email profile picture. She escorted me upstairs and held my seat for me. This is the type of restaurant that does that whenever you get up to pee but it doesn’t come across as intrusive or excessive, partly due to the friendly and approachable nature of the staff.

The Lab is a bar seating arrangement of 12 people curved in a U shape with the kitchen in the middle. All the chefs work inside so you can see them cooking and preparing your dishes. It’s also a super interactive session – the chefs all introduced themselves and explained every dish in detail. They also passed ingredients to us to touch and try. It’s like a Show and Tell session, but better! I was lucky to snag one of these coveted seats with just a month’s advance booking.

I also went for the wine pairing (4,500 baht/RM 580) for the ultimate experience. The sommelier was a nice Japanese guy. He’s knowledgeable and personable but at times I found his accented English difficult to understand. That said though, there’s something to be said about hearing Japanese accented English, it really ties the experience together coz the chefs are so multicultural! There are people from Norway to Africa!

The dinner started with the chefs getting everyone seated at The Lab to introduce themselves. I was first so I told them where I was from and what I was doing in Bangkok. The others came from a varied background – there was a newlywed couple from New York (a celebratory dessert was prepared for the entire table by Gaggan) and a female duo from Hong Kong (one of whom is a chef). I thought this was an excellent way to break the ice and get the guests seated at the Chef’s Table to talk amongst themselves.

The famous emoji menu of Gaggan was presented to us. Each dish was described with one emoji, nothing else. You get the general idea of what the dish is about but you’ll only know the full details when they present you with the transparent overlay with words to go with the emojis at the end of the experience.

Champagne was served with the first few courses. I won’t pretend to be knowledgeable about wine so I’ll just show the labels and when it was served so you’ll have an idea of the wines you’ll get with the wine pairing.

The first dish was 🍑 – peaches from Yamagata. This is a bigger portion that I expected. There are at least 26 courses in total so I expected each to be bite-sized but a lot of them were quite substantial. The chefs explained that these are peaches imported from Yamagata, which are known for their lovely pink skin and soft, white flesh. Perfect.

💥 – plain yoghurt with masala and black salt was next. This is a Gaggan signature. It was featured in the Netflix series Chef’s Table. There’s a strong boiled egg sulfur flavor. The yoghurt explodes when you bite into it. It literally bursts out with intense sulfur and masala overtones.

The third plate was ingenious – 👅. These are sauces and dusts on a plate and they blasted the rock song “Lick it up” when we were eating this course. A few people were apprehensive at first, but we all got over the self-consciousness and started bringing the plate up to our faces and tonguing the sauces off.

It’s a brilliant way to disinhibit the diners. This picture got a lot of traction on my Facebook too.

Very good! *thumbs up*

A white wine came for the next few courses.

This is 🧀. It’s batter of milk, milk fat, and milk solids fried with ghee to make a “cheese”. There’s no flour used and the base is crispy. It’s very interesting and the start of the series which uses oddly shaped white plates. You’ll find out what the plates are about soon.

🍆 is fresh eggplant cooked then put into the blast chiller and freeze dried for 6 days. So intensely flavored. It’s like a drop of eggplant essence. Very wow.

The chefs also handed over two eggplants for us to touch and smell. The first one is a regular eggplant and the second after it’s been through the six day freeze drying process.

Idly is 🍚 – a savory rice cake, except this is idly shrunk 200 times and topped with a dehydrated curry leaf! It’s also 200x more expensive. It’s so soft and subtle – love the spongy bottom.

I believe this is a natural wine. It’s paired with the upcoming courses.

The mysterious ⚫ turned out to be a fried snack. I thought it was dhall inside and said so when the chefs asked if anyone knew what that was. It turned out to be chickpea samosa! It’s very hot.

🥚 is a vegetarian egg filled with liquid on a crispy and sweet nest. The shell bursts the moment you put this in your mouth. The bright and acidic liquid goes very well with the nest. This ended the white plates series and we’re supposed to fit all the empty plates together.

There’s a reason the empty plates weren’t cleared – they combine to make (no surprises here) India! It’s the continent Gaggan is from and all the previous dishes on the white plates have heavy Indian influences.

Brioche and mushroom was the 🍄 dish. It gives off a smoky scent when you open it.

Only one of the mushrooms is edible and you’re supposed to forage for the right one. I tasted a few wooden ones before I realized the edible mushroom is the hot one. I like this interactive rummaging.

The wine pairing was very good. Although I’m not a wine geek and thus unable to describe the flavors in detail, I know that it went swimmingly with the food.

🍦 – ice cream presented as white asparagus. This is smoked and finished at your table.

The chefs told us we must eat this quickly before it melts.

Som tam with green mango ice cream was 🌶️, delivered in a wrap and nicely plated on mung beans. Som tam is the Thai salad made with young mango slices. The baby tomatoes are from Japan. I love this – it’s very cold and acidic. My table mates loved it too.

The chefs showed us a cold brew device normally used to make coffee. They’re using it to filter French quail through the machine and it slowly drips in the background to be served 3 courses from now, coz that’s how long it takes to condense.

Curry is represented by 🍲 inside a panipuri casing. The secret curry inside is super creamy and sticks intently to your throat. Excellent.

Sake from Japan broke up the wine pairing. It’s meant to go with the Japanese food in the upcoming dishes.

🍏 marks the start of the Japanese series and is the best grade of Japanese uni imported from Hokkaido paired with chutney ice cream and a green apple “seaweed”. It’s very delicious and the uni is remarkable. I liked the unusual pairing of ingredients too. Brilliant!

🍣 is not sushi. It’s meringue made out of dashi. The wasabi and otoro is from Nagasaki and it’s finished with yuzu that’s been freeze dried so it can be grated. Wow! I loved this too.

This is the yuzu fruit that’s been freeze dried.

They also have excellent quality real wasabi plant flown in from Japan. This is what you’re paying for, and also why a seat at The Lab is so fun. There’s the show and tell you wouldn’t get at a normal table.

The quail from before was the 🌽 course. It’s quail breast and the quail “tea” from the cold drip coffee device. The quail tea is hot and smells like charcoal. You’ll notice that Gaggan doesn’t offer any utensils – you’re supposed to eat everything with your hands and fingers! You drink the soup first, then fish out the quail breast. I love piece of charred micro corn at the bottom, which this dish is named for.

This is the next wine in the wine pairing.

Next up is 🍤 – fresh prawn from Thailand smoked in a tandoori with dehydrated curry on the side. It’s very salty for me but I like the thought that goes behind it. The curry is cooked, then painstakingly dehydrated for days so it turns into an intense tasting powder.

Shake off your conceptions about curry with 🥥. It’s cold and raw curry (two no-nos) with scallops that you’re supposed to swirl and mix before eating.

I hear this drawing is a portrait of the winemaker! It went with the next couple of dishes.

🥟 of pork vindaloo cooked for 12 hours. It’s a very acidic curry. The momo is made with wine sauce. The “dumpling” is made of black garlic cracker with 2 different chutneys and 2 different pickles. Not my favorite coz it’s super fatty.

A huge lamb chop for 🐑. This is the most normal looking dish of the Gaggan experience. It’s marinated in chilli and cooked in a tandoori. Very smoky flavors! Again, you use your fingers to pick this up by the bone and gnaw at it. I also realized it’s coz Gaggan is Indian and Indians eat with their hands.

There’s another wine pairing at this point. I don’t usually drink much and I was quite pleasantly buzzed at this point.

The lights were completely turned off after that course was cleared so the whole restaurant was dark. Music blared from the speakers with a rock singer shouting “Light it up” while the chefs brought out torches and flamed a whole tray of banana leaf covered items.

The scorched banana leaves were presented to us and we’re told to open it after a moment has passed to ensure we wouldn’t burn our fingertips.

The leaf peels back to reveal local Thai seabass. This 🔥 recipe is from Gaggan’s mother.

The theme song for Star Wars came on for the ⭐ course and a small, round blue Death Star was delivered to us. So fun! I love the quirky bits, coz it adds a lot of laughable moments to dinner.

The Death Star opens to reveal fluffy white rice.

There’s another compartment at the bottom which reveals curry. It’s curry and rice, delivered in a miniature Death Star! This is the only course in the 26-course dinner than came with a spoon or any other utensil. Haha.

This is the last of the wine pairing – a wine to go with the dessert courses.

The most beautiful and delicate dessert I’ve seen for 🌹. It takes 6 hours to make this rose and it’s presented inside a glass dome to preserve the scent.

The petals are made with beetroot and radish. The cookie base is made with chocolate chip. I like the unusual pairing of beetroot and radish with sweet chocolate. It’s a very mature dessert.

“Do you like pina coladas? And dancing it the rain?” This song came over the speakers for 🌻. It’s deep fried ice cream! This is my favorite dessert of the night. It tastes so good!!! I felt only three exclamation marks would do justice to how delicious this was.

This trippy looking dessert was paired with Pink Floyd’s Dark Side of the Moon for 🌈. The space ship is made with coffee and dark chocolate and you’re supposed to drag it through the citrus splashes before eating it. Unusual and progressive.

☯️ is saffron and black pepper ice cream with pistachio crumble. Wow. Just wow. The flavors remind me of a cheese cake but with two ingredients you don’t normally put into dessert (saffron and pepper). I have this tied for best dessert of the dinner experience. Exquisite. Such a beautiful medley in my mouth. I cannot say enough good things to do this breathtaking dish justice.

Remember I said there was a newlywed couple from New York at our table? The chefs presented a special celebratory “cake” for them and they provided one for each of us too.

It’s a sphere that’s totally not cake but tastes like cake. So interesting!

These are all the wines we had over dinner! Gaggan is #5 on The World’s 50 Best Restaurants by S.Pellegrino and #1 on Asia’s 50 Best Restaurants and they really deserve the accolades.

The bill for dinner came up to 12,653 baht (RM 1,615) inclusive of a bottle of water and the Gaggan wine pairing experience. That’s a lot of money for a single meal for 1 pax but I wholeheartedly recommend it. It is without a doubt the best dinner I’ve ever experienced. It’s not just about the food, but the theatre, the story, and the fellow diners you embark on the journey with. Everything was managed so well the 3+ hours will be something I remember forever. You’ll love Gaggan if you’re a food geek and I consider it money well spent. Gaggan will be closing for good in 2020 so you only have 2 years left to check out this beautifully crafted dinner experience. Go. Now.

Saneh Jaan – 1 Michelin star Thai food

September 25, 2018 by HB

The brilliant waiter at Saneh Jaan (who’s obviously read an article or two about photography basics) took this photo for me. It gained so much traction on Facebook that I’ve made it my Instagram profile picture. I love the moody vibe! Saneh Jaan is a 1 Michelin star Thai food restaurant in Bangkok. It was extremely popular with tourists and expatriates – every single table for dinner service was taken, and as far as I could tell, none of the diners were locals.

Caucasians were heavily represented and there was a loud table of Singaporeans celebrating some occasion. The acoustics at Saneh Jaan does not make for quiet and reserved dining. The hard surfaces bounce conversations and laughter and amplifies every sound so it’s what polite company would call “lively”. Saneh Jaan is part of an upscale F&B complex at Glasshouse @ Sindorn. They sunk a lot of money into renovating the dining area – chandelier, leather seating, lighting – it’s beautiful!

The waitress asked if I was hungry and I told her I had just indulged in Monthong and Ganyao durians at Or Tor Kor market a couple of hours ago. I wanted to try the long menu since it was my final full day in Bangkok but she discouraged me. “It’s a lot of food”, she declared. “You should go for the short menu unless you’re very hungry coz most people can’t finish the food”. I thought it was refreshing that the wait staff didn’t try to upsell you on a longer (and more expensive) menu and gave you sound advice instead. I selected the middle 2,000 baht dinner set menu as a compromise. There’s a shorter 1,600 baht set menu and a longer one for 2,500 baht. I also had Full Moon’s Chalawan Pale Ale to go with the food.

The first bite was a piece of pineapple with salt. It’s just a piece of fruit with topping so I have nothing much to say. It tastes exactly like what you imagine it’ll taste like.

A trio of appetizers came, all of which were excellent.

Tuna salad with mint leaves was bright and semi-raw (seared on the outside) with lots of delicious raw shallots and onions. Very appetizing.

Traditional sweet and sour crispy rice vermicelli with river prawn had a single prawn on top of crispy rice vermicelli. The rice vermicelli tastes burnt and caramelized, in a good way. The flavors are a bit strange but I like it.

Spicy shredded pork and shrimp with wild betel leaf is Saneh Jaan’s version of miang kham – a savory betel leaf wrap. I like the strong and intense flavors of this. I enjoyed the bite tremendously.

The main dishes all came together next with rice.

Chicken soup with coconut milk and galangal is one of my favorites. There’s something about the way Thai people cook their chicken soup which makes it so delicious. It’s creamy but not too creamy. I love the spicy and bright notes.

Australian Tenderloin panang curry gets a no from me. The beef was not very tender – it’s a chewy affair made worse by the lack of moisture in the curry. The flavors of the panang curry wasn’t very interesting too. The subdued flavors and jaw workout made me almost not want to finish this. The only reason I did is from a personal conviction that food shouldn’t be wasted.

Stir-fried lotus stem with shrimp paste made me go “Hmm”. The lotus stems weren’t very good on their own and the shrimp paste just made it soggy. I think lotus roots would have been a better option as the vegetable in this dish. It’s a miss.

Stir-fried seabass with leek was decent. It’s a classic combination of flavors and I enjoyed it. You can’t really go wrong with fish and leeks.

Grilled pork with ginger chilli paste was bland and way too dry. I think the chefs should revisit this menu – 3 of the items (tenderloin, fried seabass, and grilled pork) are dry in nature. You need a mixture of gravy heavy items to balance things out. I felt like the seasoning here was very weak too, it’s not the full flavored extravaganza of places like Nahm or Bolan.

The duo of desserts saved the meal somewhat. I enjoyed the Sweet coconut dumpling in coconut milk but it’s the Sweet mung bean in fruit shapes (Saneh Jaan) that blew me away. The mung bean desserts all have different fillings. One is infused with strong smelling jasmine water. Another had brown sugar. The last one was also scented with jasmine but chewy like mochi. Delicious! The pacing needs a bit work though – I waited 20 minutes between the first bite and the appetizer and 15 minutes between the mains and the dessert. Dinner cost 2,708 baht (RM 345) including water and beer.

I couldn’t help thinking uncharitably that the reason Saneh Jaan is so popular with Caucasians is due to their limp-wristed seasoning. Every single dish in the main course was so bland that nothing about it says “Thai food”. There were bright spots in the appetizers but I feel that only the most unadventurous palates would find the food here exciting. It tastes duller than my meal prep! The service is excellent and the ambiance is wonderful, thus a great place to bring a date or have a business dinner. It may struggle to hold on to its Michelin star due to the monotonous food though.

Bo.lan – 1 Michelin star Thai food in Bangkok

September 23, 2018 by HB

I received more than a few Hahas when I posted on Facebook that I was having lunch at Bo.lan. The name means “no testicle” in Hokkien but its origin is from the two chef-owners Duangporn Songvisava (nicknamed Bo) and Dylan Jones (contributing Lan). I’m sure they’ll be aghast at the alternate meaning for Malaysians and Singaporeans.

This restaurant is a converted vintage wooden house, complete with pool. There’s even a chicken nesting in the large grounds. Unfortunately, she clucked indignantly and ran away when I approached her for a photo. Bo.lan aims to be a zero-carbon restaurant and they work with local farmers and producers to source their food. They not only have a Michelin star, they’re also rated 37th best restaurant in Asia by S.Pellegrino’s 50 Best list.

I went for A Go Go IPA by Beat Brewing in Cambodia as a cooling beverage. It’s a clean but flavorful IPA. Bo.lan has a prix fixe lunch set menu for 1,200 baht. It features two options each from the salad, soup, stir-fry, and curry menus. I let my waitress recommend the dishes and opted for “Thai spicy” which is code in Thailand for “I can take the same amount of heat as a local”.

The amuse bouche was a delicate dish of the world’s tiniest lotus roots with shrimp, coriander, shallots and a creamy coconut sauce. It’s very delicious. The flavors are classically Thai, very bright and appetizing. The perfect starter to kick things off and get the saliva glands working.

The next few dishes are served together in a tray with two types of rice.

For the salad option, I chose spicy salad of fish with toasted rice and aromatic herbs (480 baht). This is a piece of lightly breaded white fish tossed with coriander and chilli, as well as a dust I can’t identify. It’s ultra appetizing and the fish is still moist inside. Very well cooked.

Galangal infused coconut soup of chicken (320 baht) was my soup option. I was a bit dubious since my personal preference would be the “Boat noodle” style soup of pork with beans sprouts, but the waitress suggested this. It turned out to be my favorite dish of the meal. It’s so creamy (but not overwhelming) and tasty! There’s bright notes, spicy undertones, and salty overtures in an orchestra of tender chicken soup.

Stir fried prawn with Thai samphire (480 baht) was my stir-fry option. Samphire is a type of sea succulent that has a very lovely texture in your mouth. I enjoyed the slightly crunchy and slippery feel. Very nice.

I went with “Tair Po” curry of pork rib (790 baht) for curry. These are beautiful pieces of deboned pork ribs in a dangerously spicy curry. I love spicy food and I can snack on Thai bird eye chillis like they’re fruit (which they are), but I found this exceedingly spicy. It’s very pleasurable for me but I feel like this would be beyond most people.

Dessert was a simple preparation of coconut milk with shaved ice and jelly pieces. It’s refreshing but nothing special. It felt anticlimactic after the delicious savory dishes I had earlier. The Thai has some awesome desserts, like the jasmine scented pandan dumplings in coconut milk at Nahm, which was the best Thai dessert I’ve ever eaten.

I enjoyed Bolan’s style of cooking immensely. Everything tasted delectable except for dessert. The bill came up to 1,878 baht (RM 240) including water and a beer. However, service here can be subpar. It wasn’t bad per se, but it wasn’t friendly and warm like other similar establishments. It would be what I’ll call “forced”, a standard of service much more suited for a busy roadside street food stall than a Michelin star restaurant.

10-course dinner with beer pairing @ Upstairs at Mikkeler (1 Michelin star)

September 13, 2018 by HB

Upstairs at Mikkeler by Chef Dan Bark is a tiny restaurant with only 5 tables that somehow managed to win a Michelin star. This was not entirely surprising as I have heard superlative reviews on the interwebs and from friends who have visited way before the Michelin Guide came to Bangkok. The Mikkeler brand is a craft beer brewer and Upstairs is literally the restaurant above the Mikkeler pub downstairs.

There were way more chefs and waiters than actual diners in the restaurant. The food prep is laborious and Upstairs at Mikkeler is also famous for their beer pairing, a very modern take on the wine pairing at other upscale restaurants. They’re a brewer after all. There’s no menu available – Upstairs only offers a 10-course tasting menu for 3,800++ baht with an optional beer pairing menu for 1,300++ baht. I went for both since there’s no way I’m passing on such an unusual beverage pairing.

Dinner started with an amuse bouche that was not listed in the menu. There are more than 10 dishes because of this. My friendly waiter described this as Vanilla whipped cream with lots of passionfruit and a bit of oats. It’s supposed to be an acidic start to whet your appetite since sour is a known appetite stimulant. It works!

The first few courses were accompanied by Mikkeler Say Hey Sally, a 4.6% alcohol pilsner. There are 6 beers in total and they’re mostly from kegs or draft, but the beer pairing guy will bring you the can/bottle so you can see for yourself and take photos if you want. Mikkeler even provides a smartphone tray beside your eating utensils so you have a proper place to place your phone. I thought that was a funny and excellent touch.

Bacon marmalade. Whole grain mustard. Maple syrup. Quinoa chip. It’s the perfect small bite before the meal proper. The chip was still warm due to the just-in-time preparation in the kitchen. Each course is only plated when they see you’ve finished the previous. The open kitchen and restaurant is small enough that the chefs can see your plates and tables. One caught me staring at her and smiled – that’s how small the restaurant was!

IKURA – blueberry, hibiscus, thyme was the real first course. The bottom is thyme infused milk (excellent) with tapioca pearls and chips, hibiscus soaked water, and ikura (salmon roe) on top. It has a very unusual, bright flavor. To be honest, it doesn’t immediately register as good coz it’s so progressive but it’s certainly an intriguing dish.

The upcoming carrot course signaled a change to the next beer – Mikkeler American Dream, a 4.6% hoppy pale lager. It was indeed very hoppy and bitter. The beer pairing guy explained that the next few dishes were sweet, so a bitter beer helps balances the flavors. I really like him. He’s a Thai guy who was born in Malaysia and he’s such a beer geek. It’s fun to learn from him.

CARROT – goats milk, grapefruit, fennel is next. It’s carrot 6 ways (!!!) e.g. six different preparations of carrot from dehydrated carrot to puree. It’s paired with goat’s milk curd, fennel marmalade, lemon pudding. I really loved this dish! It’s delicious, sweet and goes well with the hoppy beer.

There was also an extra course of homemade brioche with black lava salt and olive oil jam. This looks very simple but it ended up being one of my favorite dishes. Nothing beats good bread fresh out of the oven and the black lava salt really highlights the sweetness of the butter. The olive oil jam was delicious too. Very yums, but I know I can be biased coz I love bread.

POTATO – bacon, cheddar, leek is the soup course. It’s very fragrant. As is the trend in fine dining, the waiter finishes the dish table side. I could smell it as soon as the waiter started bringing it over. It also has bits of shaved potato (including the skin) at the bottom which provides a nice textural element. It sounds simple but from the waiter’s description, the work that goes into a dish like this is not insignificant. They even make the bacon themselves.

Zeffer Hopped Cider is next, a 5.4% alcohol cider. This ended up being one of my favorite drinks of the night. You know how commercial cider like Somerset is extremely sweet to the point of being off-putting? Other ciders go the opposite route and they’re so acidic it puckers not just your lips, but your entire body. Zeffer Hopper Cider is the perfect balance – it’s not sweet, but not too sour too. It’s also bitter so it’s nicely balanced. Bittersweet, but more bitter than sweet.

CAULIFLOWER – curry, grape, hoja santa. There’s grapes inside, which was pleasant. It adds a sweet touch to the salty curry. They also have sacred leaf, the Mexican leaf they use for cooking tamales. Upstairs only lists the first 3 ingredients of each dish so it’s up to you to discover some of the others and the waiter will give you a run-down afterwards. It’s a very textural dish.

HOKKAIDO SCALLOP – finger lime, dashi, cinnamon. This is a very Instagrammable dish.

The waiter brought a bowl of cinnamon and stone with a teapot to my table. Upon serving the scallops, he poured cinnamon water over the cinnamon bowl to diffuse the essence of cinnamon over the table. He explained that the scallops were too delicate for cinnamon to be added directly so the chef thought of using smell to add the essence of cinnamon instead.

This is also one of the first batches of finger lime they grow in Thailand. I’m familiar with the efforts to grow finger lime in Australia and they’ve started doing the same in Bangkok too. It adds a nice zest to the very fresh scallops in dashi.

Mikkeler Windy Hill, a 7% New England IPA came next and it’s supposed to go with the upcoming 2 dishes. It has a heftier alcohol content to shift the dinner into the second phase. It’s a lighter tasting beer to wash away the fattiness of the next few courses.

WAGYU BEEF – sherry, truffle, chive. This is Sanuki wagyu raised with beer. It’s proper Japanese wagyu raised in Japan and flown in, not the much inferior Australian cattle breed. There’s a shockingly delicious truffle paste to go with the beef, as well as chive powder and purple potato chip. I ate one of the slices by itself, one with the chive powder and one with the delectable truffle paste. They’re all yummy! The beef has lovely flavor and it’s not too fatty unlike some highly marbled wagyu. It’s also cooked perfectly – blue, which is raw inside. I love this dish to bits. The truffle sauce is intensely overpowering and pairs well with the beef. I could eat this all day. It’s my favorite dish of this trip.

HONEY DEW – prosciutto, balsamic, white truffle. This is 16 month old prosciutto sprayed with white truffle oil. The waiter comes with a small bottle and sprays the white truffle oil right before you eat this. I was most impressed with the dense flavors within the 16-month-old prosciutto. That’s a long time to age meat! Why honey dew? That’s what it tastes like even though there’s no honey dew in here.

Boon Lambiek, 7.2% lambic. A lambic is a type of beer from Brussels in Belgium. It’s for the last savory course and the pre-dessert.

DUCK – beet, black garlic, pumpkin. This is duck in 4 forms – sous vide, confit, grilled and fried. Upstairs also ferments the garlic sauce for 19 days! There’s pickled kelp noodle to go with the confit duck. The skin is fried. I like the main sous vide duck roll but the confit duck is off-putting to me. It’s so oily and cloying I found it impossible to enjoy it. This is not the fault of the chefs per se but a personal preference. I’m not a huge fan of confit duck and other such overtly rich preparations.

APPLE is the trendy dessert called a pre-dessert nowadays to kick start the dessert courses. It’s served on a nice porcelain ring and it’s more like a palate cleanser since the shell of the apple is filled with liquid and it bursts in your mouth the moment you put it in. The waiter also warns you to eat this in one bite since there’s liquid inside.

Mikkeler Beer Geek Thailand is the last beer pairing, a 10.9% alcohol imperial stout to go with dessert. It’s the perfect end since the bitterness balances out the dessert dishes well. This beer is inspired by mango sticky rice and it’s brewed with jasmine rice, mango, coconut and lactose. It’s like a bittersweet dessert beer. My second favorite beer after the hopped cider.

PISTACHIO – cherry, rhubarb, rose. This is my favorite dessert. It’s a mixture of different textures and flavors with bright notes like rhubarb, rose petals and herbs as well and deeper notes like biscuit crumbs, pistachio and cherry. A most excellent and balanced dessert plate. Wonderful stuff.

CHOCOLATE – banana, cranberry, yoghurt is a very sophisticated dessert. There are so many different chocolate preparations here – wafers, molds, ribbons etc. My favorite is the log filled with white chocolate and banana that oozes out when you cut into it.

It’s beautiful.

You’re served with coffee and a selection of petit fours to signal the end of the meal. I like the apple ribbon the most, followed by the chocolate chip cookie.

I enjoyed my dinner at Upstairs at Mikkeler. The bill came up to a hefty 6,333 baht (RM 804) for 1 pax inclusive of full beer pairing, coffee and water. It’s half the price of Gaggan. The waiters are all very knowledgeable, friendly and they’re happy to share the preparation and stories that goes behind each dish. I liked the beer pairing guy too, an approachable true beer nerd from Thailand (born in Malaysia!). The food is good and the ambiance is great. You can see the chefs working from your table – that’s how intimate the space is. Definitely recommended if you like beer and food.