I just got back from a trip to Taipei, Singapore, Hong Kong and Macau which included 6 meals at Michelin starred restaurants. Poise in Singapore was my absolute favorite and one of the better tasting menus I’ve had. I enjoy ornate dishes that really feel special from a visual perspective, Poise is excellent at this.
Snacks: I remember the snack in foreground was a chicken liver mousse but can’t remember the other two. All were excellent.
Prawn|N25 Hybrid Caviar|Artichoke: This visually stroking dish was topped off with a sabayon. Clean flavors of prawn and artichoke played well with the saltiness from the caviar and rich sabayon.
Chicken|Bacon|Onion: I believe this is a signature item, deep classic chicken and bacon flavors.
Potato|Truffle|Ox Tongue: The chef prepared this table side and mentioned a complex process of fermenting the potatoes with an inoculated koji rice. This dish was the only one that didn’t stand out to me. The potato flavors were a bit muddled to me.
Marron|Vin Jaune|Finger Lime: I was excited as Australian Marron is not available where I live (California). Vin Jaume and shellfish was as expected a marriage of ingredients with the finger lime adding acidity.
Pigeon|Rhubarb|Morel: Rich and perfectly cooked. The morels were filled with a mousseline of pigeon.
Melon|English Sparkling|Spruce (not pictured)
N25 Schrenkii Caviar|Opalys|Buttermilk: Wow what a showstopper to end a spectacular meal. I get that caviar is often overused in fine dinning meals but as a dessert I found this an worthy use of the ingredient. The salty caviar played well off the intense white chocolate and buttermilk.
Petit Fours: Yum, the pastry chef was showing off her technical skills.
4 Comments
I just got back from a trip to Taipei, Singapore, Hong Kong and Macau which included 6 meals at Michelin starred restaurants. Poise in Singapore was my absolute favorite and one of the better tasting menus I’ve had. I enjoy ornate dishes that really feel special from a visual perspective, Poise is excellent at this.
Snacks: I remember the snack in foreground was a chicken liver mousse but can’t remember the other two. All were excellent.
Prawn|N25 Hybrid Caviar|Artichoke: This visually stroking dish was topped off with a sabayon. Clean flavors of prawn and artichoke played well with the saltiness from the caviar and rich sabayon.
Chicken|Bacon|Onion: I believe this is a signature item, deep classic chicken and bacon flavors.
Potato|Truffle|Ox Tongue: The chef prepared this table side and mentioned a complex process of fermenting the potatoes with an inoculated koji rice. This dish was the only one that didn’t stand out to me. The potato flavors were a bit muddled to me.
Marron|Vin Jaune|Finger Lime: I was excited as Australian Marron is not available where I live (California). Vin Jaume and shellfish was as expected a marriage of ingredients with the finger lime adding acidity.
Pigeon|Rhubarb|Morel: Rich and perfectly cooked. The morels were filled with a mousseline of pigeon.
Melon|English Sparkling|Spruce (not pictured)
N25 Schrenkii Caviar|Opalys|Buttermilk: Wow what a showstopper to end a spectacular meal. I get that caviar is often overused in fine dinning meals but as a dessert I found this an worthy use of the ingredient. The salty caviar played well off the intense white chocolate and buttermilk.
Petit Fours: Yum, the pastry chef was showing off her technical skills.
Looks amazing. How much was it?
Beautiful food
Looks amazing. Great pictures.