boatHouse in TTDI is one of those places which you assume is the local watering hole but actually serves excellent food! I have heard good things about boatHouse and marvelled at their interesting bar when I walked past.
They actually have a fully functional aquarium as a bar so you can watch the fishes swim along while you’re in your cups. 🙂
boatHouse also has a lot of ship related décor, which probably explains the name. I bet you can get the “I’m on a boat!” badge on 4sq just from checking into the place. Heh.
Oysters with lumpfish caviar
One dozen oysters with lumpfish caviar (both black and red) is presented on a bed of shaved ice. I love oysters and it’s a stroke of good luck that not many of the others are, so I ate more than my fair share. 🙂
I had 6-7 of these lovely things and boatHouse dishes up really good oysters. You’ll think that oysters is fairly easy to do but there are flavor and texture nuances that adds a lot to it – for this, it was the two types of lumpfish caviar and the generous scallion (spring onions) and caper bud toppings. When your slurp the oyster, you’ll bite down into the juicy flesh, with the caviar popping on your palate and the spring onions bringing a nice crunchiness to the table. It’s delicious.
Pig skin & balls
This decadent appetizer is made of pork wrapped in bacon. It goes very well with the dipping sauce and there’s a side of salad with cherry tomatoes, grapes, and other palate cleansing ingredients that diffuses the strong taste of the pork. I liked it, but it’s a bit too heavy as an appetizer for me. Your mileage may vary though.
Caramelized roast pork
This is basically char siew. Lovely.
Spaghetti Scallop Olio with Poppy Seeds
The presentation of this pasta dish is great – note the edible ornament and the sprinkling of poppy seeds (no, that isn’t pepper) on top of the dish. The olio (olive oil) based sauce is light on the palate and there is a generous portion of scallops lining the bed of the plate. I popped two of the scallops into my mouth and they were fresh and juicy!
Holland Slow-baked Pork Belly Ribs
A feast for porcine lovers! I like how the pork belly is not excessively lean, but has a healthy layer of fat on it.
Fettuccine Pesto Beef with Rocket Leaves
I’m not sure why but every time I hear (or read) the words “rocket leaves” in a dish, it just somehow puts me off. I think it’s coz rocket leaves are the “in” thing right about now, and it seems that everyone is trying to incorporate it into their menu. It has become kinda gimmicky in the F&B industry.
However, boatHouse surprises again by having a really good reason for putting rocket leaves into their pasta. The choice of fettuccine is perfect, as it absorbs the sauce well and we were told to eat the pasta with the rocket leaves. I did just that, and I was blown away. The contrasting textures plays a delicious medley in your mouth and for once, I have to agree wholeheartedly that the rocket leaves adds a lot to the dish.
Steak au Poivre a la Gueridon
This is hands down my favorite dish at boatHouse! It doesn’t look like much…yet, but wait!
It’s prime fillet steak flamed with brandy right beside your table. Just look at the pyrotechnics!
I rant a lot about how restaurants in Malaysia do not understand what “rare” means in steak parlance. boatHouse is not one of these places. They know what rare means and they do it very well! The steak practically melts in your mouth, even after I asked them to sear it three time so I could get a shot of the flames.
The charbroiled steak is served with a VSOP (Very Superior Old Pale) cognac gravy which adds a lot to the flavor. It’s not just a visual feast but an epicurean one. I highly recommend this dish!
Oh, how do I describe the awesomeness that is boatHouse’s chocolate souffle? It’s hot from the oven and the melted chocolate with hidden cherry treasures inside is simply orgasmic! Add a bite of the lightly grilled banana and you’re in pure heaven. The hyperbole is justified. I haven’t had a souffle this good for a long time. 🙂
This is an excellent option for those who’re not big fans of chocolate. The orange slices are flambeed right beside you. That’s right, I said orange slices. A lot of Crepe Suzette uses orange juice with liquor but not boatHouse. They use actual orange slices, and a lot of it to boot!
I love the light and fluffy crepes that goes into this dish. There just a hint of bitterness from the orange rinds that tops it, but that is offset by the scoop of vanilla ice cream. It all works together to create a complex flavor profile. It’s magnificent!
I was there for a food review session courtesy of MilkADeal and Nuffnang. This is the first time I’ve met the guys, it was a pleasure. I remember a discussion about the drinks that we had too – I think it’s a grape soda based concoction and it sure brings back childhood memories.
I enjoyed the dinner, particularly the oysters, steak, chocolate souffle and Crepe Suzette. Those were the highlights of the meal. I wish I could have tried the cempedak chicken too, but no worries, there’s always time for another trip there. It’s not too far from my place. Thanks for having us, boatHouse! 🙂