Newby Tea-infused Dinner Menu at ME@OUE

There are those who love good wines, those who love good coffee. Are you one of them? Maybe you totally do not like coffee or wine and like tea? There is quite a huge following of good tea lovers in Singapore. We seem to be getting exclusive access to many hard to get teas here in Singapore. More about that in other posts.



This post is about Newby Teas and ME@OUE. I haven't heard of Newby Teas until recently and I am surprised it is a very much awarded brand. They are out to prove that they are good and it has won lots of recognition. You can read more about them and the awards at their website: www.newbyteas.com



My siblings live in the UK and they always bring various types and brands of tea for us when they are back. This hasn't appeared in our happy packages yet. Ahem, I might request it from them next time. You know teas are usually cheaper in the UK.

This box of tea showed in the photo above was so fragrant. It's something probably tea lovers will know. Inhaling the aroma before and after brewing it. I am beginning to appreciate tea more and have attended a few talks by different tea masters about tea and tasting them. Glad to know about this brand too.



Many first for this post. This was also my first time at ME@OUE and I just realised this place is not a fusion food place as I thought it was. It has an open kitchen concept (seen above) but it's 3 different kitchens serving Japanese, French and Chinese cuisine. You can order from any of them, but it's not fusion of the three.

ME@OUE is on the top floor of OUE Bayfront. The view from here is awesome, you can enjoy the beauty of Marina Bay and the new downtown area. Another place to bring the family for some special occasion meals or just a date with the wife.



Butter fanatics in Singapore would love to know the butter they use here. Look above!
Spread a thick layer on their warm rolls!



I was at ME@OUE to try a specially crafted tea-infused dinner menu. It's prepared by French Executive Chef Jérémy Gillon (left) and Pastry Chef Nicolas Vergnole (right), they worked magic and the following photos are what I had.

First Course:


Foie Gras Terrine, Mango and Strawberry Tea infused Vinegar Syrup. Mango and Strawberry Tea Gelée and Roasted Strawberries

The first dish consist of 2 plates. Foie Gras fans would love this. The Foie Gras Terrine that was very rich was nicely balanced off with the tea infused vinegar syrup. Spreading it on the warm roll was quite a delight.

Roasted strawberries are interesting. I always have my strawberries fresh and haven't tasted the roasted version for some time is a nice treat to the tongue. Roasting strawberries lets out some acid and it sure cut through the richness of the terrine.



The Mango and Strawberry Tea Espuma

The tea that has gone through the espuma or gassed looks quite captivating! The pink in it makes it so pretty as well. It was like a little fun added into the whole dining experience. The bubbles burst as you scoop it up, so you got to scoop up a full teaspoon and let it pop in your mouth.


Here's a short Instagram video I took. You will know what I mean by the bubble bursting as you scoop it.

The most common tea-infused food we have would be the 'cha ye dan'. Having the mango and strawberry tea infused into vinegar syrup, gelée or the espuma really makes it an interesting dining experience.


Second Course:


Beef Tartar with Smoked Beetroot, Toasted Peanuts, Lapsang Souchong and Beef Consommé Gelée

This dish sure doesn't look like any beef tartar that I have tasted. First thing that came to my mind, it's so beautiful. It indeed was! Looks elegant doesn't it?



I can't help not taking a few more photos to show it off! A slide of beet and basil as seen from the top. Now the 3 dots are the Lapsang Souchong and Beef Consommé Gelée. I bought some Lapsang Souchong 2-3 years ago and really could not take the smokiness. It was too strong and even after diluting it, I could not take more than 2 mouths of it.

Now, the chefs have mixed Lapsang Souchong with Beef Consommé and this was acceptable, more than acceptable that I think I know what I can do with the Lapsang Souchong at home, that's if it's still in good condition.



If I remembered correctly, I heard that the tartar was wrapped around by a thin layer of veal. You can see the texture and the hand chopped beef in it. If you love beef tartar, you might like how it's prepared here for this special menu.

Third Course:



Now we move on to the next course, the Steamed Dorade. The service staff pours the warm stock after the fish is served to you. Never fails to wow people or people with phones who will take photos of it!


Steamed Dorade, Fruity Berries Tea infused Balsamic Vinegar, Black Radish Skin Celeriac, White Cabbage, Buckwheat Seeds

If you like Dorade or also known as bream, this might look plain, but wait till you try it. It was served to the ladies first. When I got it and was told how to eat it, it really brought out the texture, aroma and taste of both the fish and the tea.



Chef said we were suppose to put into our mouth first the tea spoon. It was a mixture of baked buckwheat and the balsamic vinegar that has been infused with the fruity berries tea. The burst of flavour and texture hits you immediately as you put it in your mouth.

I tried to save some of it and only had half of it. I then use the same spoon to scoop up bits of the fish. It was so delightful. The soft and tenderly steamed dorade was just a delight to have with the balsamic vinegar. Wait, there’s more! On top of the fish were bits of salted fruity berries tea bits. More aroma from the berries on the fish.

Fourth Course:


Strawberry Tart Moderne - Sable Bretton,  Jasmine Tea Chantilly, Strawberry Variation, Jasmine Tea Sorbet

The dessert by Pastry Chef Nicolas Vergnole is just beautiful! So photogenic isn't it? It's a Jasmine Tea and strawberries show off in the ingredients. It's also to show off what the Pastry Chef can do and more!



Just another way of presenting a strawberry tart. It reminds me of the competition my sis and I participated in and we were taught how to make these things by different chefs. It's so time consuming to prepare all the individual items - making the sable bretton, the sponge, the chantilly, the puree, the sorbet etc. If you don't have patience, just eat it here!

If you want to try this same medley of 4 course meal that I had, it's only available in the month of September. It's only available for dinner service. There's about half a month more to try it.

It is served at $125 per person. Call and book if you know someone who will appreciate good French food and some good tea used to infused the food.


ME@OUE
50 Collyer Quay
Singapore 049321

Tel: +65 6634 4555

Special thanks to the folks at ME@OUE and Newby Teas for the invitation to try this.

Magic of Mangalica Pork @ Clifford, The Fullerton Bay Hotel.

If you have the love for all things porcine, you probably would have heard of Kurobuta, Berkshire, Iberice, etc. Have you heard of the Mangalica from Hungary? It's known for its rich, buttery fat and delicate taste.

If you do an online search for the Mangalista Pig, you would see it has lots of hair and it looks like a sheep! It was a popular breed long ago when lard was order of the day. Hungarians cooked using lard and this pig has lots of it. Then because of health reasons, people switch to different type of oils.



If you would like to try it, Clifford, the brasserie at The Fullerton Bay Hotel is having a special a la carte dinner menu from now till 31 March 2014.



The wife and I had a nice 2 person date night here just last week. This was a invited session by the hotel, but it was just the two of us having a meal under the lovely high ceilings of the restaurant. This place has a nice view of the Marina Bay too, a nice place to have a date and watch the sunset.

We love the breads here. You can guess who ate which bread. The lady always love her grainy breads and I love prefer a simple mini baguette.



Someone asked me on Instagram when we dined there the other day, if Clifford uses French butter, so we asked. They are using New Zealand ones now. No, the F is for Fullerton, not Facebook! We now who the Facebook addicts are now!

Duck rillette here is quite addictive and let me warn you, you will eat it non stop.

For the dinner, we were served the following dishes that had components of Mangalica Pork.
It was quite fun as we had a copy of the menu, but we don't know what was coming out.


Back Bacon Farm Salad ($28)

The wife who loves salad thinks this is brilliant. It is garden greens with scrambled organic egg, so it's a nice warm salad and the dressing is a truffle dressing. The salad has back bacon from Mangalica Pork that's very delicious.

Most eggs in salad are hard boiled or poached eggs, this is a nicely scrambled egg and mixed together with the bacon and salads.


The Mangalica and Iberico Cold Cuts ($32)

If you are a fan of Charcuterie, you would like this. It's toasted with toasted rye or other farm breads and pickles. I like the Mangalica while the wife likes the Iberico.

This was rather addictive as I ate slice after slice of it. The pickles went well with it too. I love the crispy rye that has been toasted. It goes so well with the cold cuts.


Executive Chef Sandro Falbo

It was nice of the Chef to say hi to us. We had a quick chat about this pork and he got back to cook more surprises for us.


The Pasta ($38)

If you like Black Squid Ink Pasta, try this Tonnarelli here.  Served with white prawns and Mangalica sausages, this dish is very delicious indeed. If there's one dish for the night that the wife can eat over and over again, this is it. She's a fan of squid ink pasta and I usually don't think it's any special. This however got me eating a few more mouths than usual. It's the slight acidity of the tomatoes that gives the dish an umami and at the same time cut through the richness of the sausage.

There was a service staff here that we talked to, he said, this is really good and his girlfriend is a fan of squid ink pasta and he himself has made a reservation himself to have this with his girlfriend.



Parmesan Breaded Loin ($42)

Theses looked like deep fried meat balls when they are served, but it's chunks of pork loin that has been deep fried. It's also served with truffle salad. There's quite a few pieces of it because it's a main meal portion.





This is how it looks inside, juicy inside! Reminds me of tonkatsu. It is actually, the same cooking style, except it's from Hungarian pork.


Grilled Pork Chop ($42)

If you don't like deep fried pork loin, you might want to try this grilled pork chop. It's another of our favourite for the night, together with the Pasta. It's served with potatoes with coriander sauce, french beans and a tomato salad.

Look how nicely it is done. The charred fats from this pork is very tasty.



Just as we ate halfway through it, I remembered to take photo of this. Looks good ya?
This pork that we tried did not have the strong gamey smell, and the meats are nicely marbled and had quite a nice texture.

The other special Mangalica dishes on the menu includes:
- Homemade Mangalica Collar Sausages and Braised Ribs.
- Braised Mangalica Belly

I think I want to return before the promotion on our own to try the braised ribs and braised belly. It sounds good doesn't it?



The usual tea/coffee and petit fours that they serve here at Clifford. Kueh Lapis, Macarons and Chocolates.



I could not resist not trying the Lemon Tart.
It was not sour enough for the wife. She loves the super sour ones that really gives you the kick!

If you want to try out this Mangalica Pork, head down Clifford before 31 March. The usual menu is still available, this is just a supplement available for a limited time. The night we ate was only the start of the week, and the brasserie was quite filled up. So, make your reservations.


Clifford, The Fullerton Bay Hotel
80 Collyer Quay
Singapore 049326

Tel: +65 6597 5288
Email: clifford@fullertonbayhotel.com

JAAN @ Swissôtel The Stamford

We are back at Jaan for lunch and this time with another group of friends. This means it's good company too, which makes a meal more interesting.

The last time I was here was for dinner in October to celebrate 2 person's birthday. It was the Autumn menu which I had the photos ready but did not get to blog it yet. That was a dinner so it's a bit dark and it was not nice to 'flash' when other diners are wanting to have a nice meal.

This meal we had this time showcase the seasonal harvests of Autumn/Winter. If you fancy something you see, the menu will be available till the end of first quarter of 2014 or the change of season. I love how Chef de Cuisine Julien Royer transform the produce from his native France into something so beautiful and delicious.

When you dine here, it's like a theatrical experience. You are not only feasting with your mouth but your eyes as well. Not only the food, but the service staff who brings the 'acteur et actrices' out before they are served to you. The Chef, his Sous Chefs and other staff together with the service staff makes your show enjoyable.

First thing is the set. This theatrical set is on the top of Swissôtel The Stamford which gives you a really awesome view. You can see the sea and on a clear day, we see all the way to the Bukit Timah. (yes, you can see the telecoms towers there). During the day, you see the buildings, during the night, you see the beautiful lights.


Amuse Bouche

The theatre performance starts with these petit delights. Don't you think it's harder to make this tiny things compared to big ones? Mini samosas, black sponge and little snacks on mini pegs.


Amuse Bouche

The signature lentil humus and the lentil crisps. Something to munch while the show is starting.
Let the texture from the humus and chestnut paste and crisps entertain your palate.


Amuse Bouche - Cepes Sabayon and Mushroom Tea

As theatre performances changed props, the Cepes Sabayon with mushroom tea is now served in a contemporary styled wooden cup. It's a nice change from the double wall glass.


See how the cup foams up as the service staff pours the mushroom tea in.



The service staff will then let you know how to eat it. Oh, I love that piece of porcelain.
It's a soup with lots of different textures and a fragrance that will leave you wanting more.

The aroma of the dried mushroom made into tea and the walnuts, julienne dill, etc
No, it's not a French version of teh tarik.



As I showed the wife this photo, she said, it's the same gentle lady!
I can't remember, as I only remember the food I ate.



Though it's tempting to try out every type of bread in the bread box. Save your appetite. Just take 1 or 2. It's really nice though these bread.

Warm and aromatic.


Beetroot Collection

The beetroot collection is popular! It was available if you went for the late autumn season when it was going into winter. I know some of you can't stand beetroot, but I am a fan of it. Every few days I will be having beetroot juice, but what I have is just juice.

This is beetroot done in so many ways. Can you count the items and see how many different ways it can be prepared? Just imagine all the work that goes into it!

I know some of you can't be convinced to have it. Tell the wait staff. They can arrange something for you. I saw in horror a man in the next table just took a look and smiled at it that's all. That guy was obviously there to accompany the quite pregnant wife who probably wants to be pampered.



There are also different kinds of beetroot, these are from France and what I am still as intrigue is the golden beetroot. You can taste each character in this scene as you like. The beetroot meringue slowly melts in your mouth as it whispers to you. The beetroot gel sheet sticks to you as your tongue antagonize with it and you win finally. The sharp screeching soprano voice of the coulis scratches your tongue. The cool dude the sorbet gently gives a soothing baritone voice. There's the burratta artigiana and honeycombs that joins in the chorus as well.


Winter Garden

The winter garden platter once again shows what Chef Royer has in his heart. He once again showcases the forgotten vegetables. There's interesting vegetables that I have not seen. We got a chance to talk to Chef Royer and asked him what that spiral thing on the corner. Is it some kind of shell or something? He said it was 'Crosnes' in French. Texture is like a cross between jicama and potato. It's crunchy!



Jerusalem and Chinese artichokes, parsnips, chervil, parsley roots are cooked separately in different methods and then assembled on this beautiful plate. In between these vegetables are smoked ham from Auvergne that gives it a hint of saltiness. Parsley sponges, purées of parsnip and white chocolate holds them together with artichokes, almond and sweet chestnut.

After the Garden scene comes the intermission. Chatters amongst the 5 of us dining there. The gossips and latest news etc.  


55' Rosemary Smoked Organic Egg

After the intermission, the theatre play continues with the grand entrance of smoke and smell. The service staff came to the table with holding on to a wooden box with sous vide egg cooked for 55 minutes.

The narration follows of how the egg was prepared. These are organic New Zealand eggs that been prepared to a temperature just before the egg yolk coagulates and hardens.



The egg is to be poured into a double glassed bowl that contains ratte potato puree and chips,  chorizo iberico and crispy buckwheat.



'Plonk' as the play continues in front of you. Yes, audience nowadays applause with the clicking of their smartphones. Some capture the moments with by the video mode.

Tada, we show off what we just watch on Facebook and Instagram and tempts your friend to come as well. They all respond with the #bojio hashtag.



The moment it's in front of you. The imaginary music at the back of your head plays Celine Dion's "All my myself, not sharing it, all by myself......"

Just before the service staff leaves, they lift up the double glass bowl gently to let the smoked rosemary scent out.



Chefs wannabe, please don't play with smoke at home.
This dish has always been my favourite and ahem, I think I can replicate this at home now after so many tries.


Atlantic Brill 'Tournedos'

The curtain rolls up for the next scene and it's a nicely grilled Atlantic Brill served on top of a lovely piece of Kagoshima Kurobuta Pork Belly. It was a lovely dish, but I prefer the co-star the pork belly below it. If memory serves me right, there was very delicious crispy pig's ear!



Pigeon 'Plouneour'

Not Bresse Chicken but Bresse Pigeon Hay Roasted. My friends and I celebrated someone's birthday and had this dish too. The Instagram I posted brings back memories.



It's best served medium rare, but if you are vary of 'blood', tell them.

As they open up the oval Staub cast iron pot, the whiff of smell of the roasted pigeon will just makes you salivate. The scene closes and you wait for it to be cut up and served to you.



I am going to try plating my food like this next time!
So artistic isn't it?

It is served with barley, winter mushroom, vin jaune.



If 'Moulin Rouge' is not your preference show, tell them earlier.
For those who likes red meat. This looks beautiful to you?


Brie de Meaux Truffe

Next scene was the 'love-hate' relationship scene.
The props were beautiful. Artisan brie was brought out to be presented to you.



"I have no love for cheese. None at all. I wonder if I will ever love it."
The character in the show saying that is me.



"I have a soft spot for ice cream. Anytime of ice cream."
The same character is also me.

What more, this was Truffle Ice Cream. Not some scented chemical 2,4-Dithiapentane you get in many restaurant's truffle fries. This is the real thing. If you missed the Truffle Promotion at Prego recently, you can still get this ice cream here!

"Once you tasted this, you will always remember it. One can never get enough of this."



That's the Artisan Brie served with toasted poilâne.



Citrus

This is the next scene. The palate cleansing scene to prepare you for the final scene.



Mandarin orange sorbet, grapefruit and pomelo.
This scene was brief but has a great impact. The characters in the show are but a few left.


Choconuts 'Tart'

In every theatre show, there's always a lady whose a tart. The final character in the show who was initially showed her cold, selfish side wanted to protect herself from evils and hate against her.

She finally found the love of her life, a chocolatier and they fell in love. It was a nice ending to the lunch time show at Jaan.


The director of the show, Chef Julien came out with our standing ovation as he carried his espuma and squirted chocolate foam to this dish that's full of taste and texture.

It was a chocolate tart with chocolate ice cream, sponge and bits of nuts and caramel, shaved chocolate.



The show ends with a postlude.
Chocolate pops. Ice cream inside a chocolate coating with a fresh rosemary scent as the dry ice 'smoke' whiffs around.



This thing you see here, will give you a surprise!
There's pop rocks in this chocolate and nut surprise.

This Autum/Winter seasonal menu will end this quarter. If you want to try them you got to make a booking soon. There are different menus and sets or a surprise menu that my friends and I have tried before. Yes, we did pay quite a bit, but you need to use the 'right cards' to get discounts.

The menu and pricing are all available at http://www.jaan.com.sg/

Update (25 Feb 2014):
JAAN is one of the 8 restaurants in Singapore to be on the Asia’s 50 Best Restaurants 2014, sponsored by S.Pellegrino and Acqua Panna. It ranks 17th. Details at http://www.theworlds50best.com/asia/en/


JAAN
Swissotel The Stamford
2 Stamford Road,
Singapore 178882

Tel: +65 6837 3322

Hours:
Lunch - 12 pm to 2.30 pm, Sunday and Public Holiday closed.
Dinner - 7 pm to 10 pm, daily. Public Holiday closed.


Disclosure: This was a hosted session.