PEr FYI

July 13, 2019

Pink Fish, Singapore…why bother?

Salmon burgers are one of those foods that always seem like they should taste better than they do. This leads to a feeling of disappointment like I had when watching the first few episodes of Netflix’s Iron Fist.

To be straightforward with you, my opinion on the burger is it was boring and it boils down to the salmon. Don’t get me wrong. I love salmon. But in a burger the meat feels so mashed and pressed together to the point that it tasted mushy. It lacks the tight, springy texture of beef patty. Once I got through that, on its own it just tasted boring.

There was nothing delicious or memorable about it, and that’s essential in any burger. This is the true truth as I say it as it is…

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June 15, 2019

Paste, Bangkok…tastebud-smashing Thai food

Talk about fusion: Michelin-starred Paste must be the only restaurant in Bangkok that mixes traditional tongue-blasting Thai recipes written centuries ago with an innovative and creative twist. It matters not. Paste has wowed me with ingenuity and authenticity.

The triumphant water melon, ground salmon with fresh shallots and roasted galangal powder (served at the inauguration of the temple of the Emerald Buddha in the year 1809 King Rama I) was light, delicate, intriguingly moreish and a mishmash of surprising flavours . What’s not to love about that? It was one of those dishes you eat in smaller and smaller mouthfuls to ward off that moment when there’s none left. The smoky southern yellow curry with premium Australian spanner crab, hummingbird flowers, Thai samphire and turmeric had levels of deep flavors that just kept revealing themselves spoonful by spoonful. Get the chiang rai jasmine rice perfumed with organic jasmine flower to go with the curry.

Paste’s dishes are a jumble of flavours, but nothing about this place is a mess. This is the true truth as I say it as it is…

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February 10, 2018

Whiski Bar & Restaurant, Edinburgh…as Scottish as ye can get

Situated close to Edinburgh Castle, on Edinburgh’s historic Royal Mile, Whiski Bar has a warm, relaxed atmosphere, with shabby chic décor and mood lighting creating the perfect environment to sample a ‘wee dram’.

The excellent food offering concentrates on the Scottish classics. Arguably, Scotland’s national food is haggis, neeps and tatties, which consists of sheep’s or calf’s offal with suet, oatmeal, and seasoning. Whiski Bar’s haggis stack with delicious whiski sauce is the best to try it for the first time. The Scottish Atlantic salmon, mash potato & lemon cream sauce is amazing and if you liked salmon you will love this.

A whisky bar for the true devotee. This is the true truth as I say it as it is…

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December 7, 2014

Nougatine at Jean Georges, New York City…Fabulous, fantastic, formidable – any and all would describe Nougatine

It was quite an experience to dine at Nougatine at Jean-Georges and one of the best meals I’ve had in NYC.   It is the less formal of the Jean Georges restaurants and this classy casual restaurant shares the same kitchen and even a few of the same dishes (such as the classic Jean-Georges warm chocolate cake), as the 3 star Michelin JG.

I can’t say enough about how great the service was. Service is incredible from start to finish – extremely polite and gracious hosting staff, knowledgeable waiters and an awesome, phenomenal manager – Julian Bruell.  I mentioned that we have to leave by 6.30pm as we were watching a musical at 8. The service was very accommodating and friendly. They sat us at 5.20pm even before the restaurant’s official opening time of 5.30. Glasses were frequently being refilled, our waiter was very polite and attentive, and the timing of the food was spot on. At every course, our dishes were placed in front of us at the same time. I wish I had service like this everywhere.

The fried calamari with basil salt was flavoured perfectly and the citrus-chili dip was so delicious I wanted to dip everything in it! The slowly cooked salmon with sautéed potatoes, black olive and passion fruit was tender like butter and just the perfect visual spectacle. However, towards the middle of the fish, the sauce was way to sour and overpowering. With Jean Georges signature warm chocolate cake with the iced, cold vanilla bean ice-cream, I was reminded how I would get a molten chocolate cake as part of my last meal on earth. It was like a match made in heaven! No one can do chocolate cake like Mr. Jean-Georges.

This will be my “go-to” restaurant everytime I am in NYC. This is the true truth as I say it as it is…

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