Did I just smell truffle?
Japanese tomato, vanilla bean foam and fava beans.
Cold angel hair pasta, topped with Oscietra caviar.
Poached white asparagus, Bouchot mussels and dressed in Hollandaise sauce.
Oven roasted Côte de Boeuf with Bordelaise sauce.
Fine apple tart a la dragées, rum raisin ice-cream.
It was love at first scent, the cold pasta. The truffle oil coat was invigorating, to say the least. And when served with caviar for that tinge of salt and bubbly texture, it was gorgeousness with every bite. I think I wiped the plate clean with some bread. This will be the dish to come back for. Take away the Bordelaise sauce and the Côte de Boeuf will still be good. A sprinkling of salt enhanced the flavour of the roast, complete with slight aromatic char.
Chef Gunther had prepared a 4-course menu for this event, the annual food bloggers lunch. At S$45 nett, it was a good deal. Just look at their online menu and you'll know what I mean. A privilege indeed, especially when signature dishes were served, like the cold pasta and tart.
Lunch was fun, to say the least. I got to meet many new faces whom I've came to know through blogs and spent some good time catching up with my usual eating kakis. Oh, I should not forget the endless talks on photography as well.
Thank you very much, LadyIronChef and Haute Stuff for the wonderful time. It takes a lot of effort and time to organize an event of this scale. Great lucky draw gifts as well!
It would've been a waste to not check out other eateries along Purvis Street. We were such slutty gluttons. Haha! Hence, the second lunch of the lunches with Camemberu, KeropokMan and Momo, HungryCow and Ivan.
We decided on chicken rice as it was a more substantial choice and Chin Chin is, afterall, a restaurant with history. So, that's very cool.
Half black, half white, said the aunty in Hokkien which literally translated to roasted and poached chicken in half, each. I enjoyed the black as it was more flavourful. The winner has got to be the mutton stew in claypot. Tender pieces of meat cooked in a reduction that came with a hint of five-spice powder. The only disappointment for me was the Hokkien Mee which seemed confusing and very much salty. Neither the prawn version nor KL-style, it really reminded me of Hainanese noodle!
I think we spent a good hour or two at Chin Chin, talking about good (and bad) food and well, food-related subjects. Like geography. It was a great second lunch of lunches, definitely.
GUNTHER'S
36 Purvis Street #01-03
Singapore 188613
Tel: (+65) 63388955
Website:http://www.gunthers.com.sg/
CHIN CHIN HAINANESE CHICKEN RICE
19 Purvis Street
Singapore 188598
Tel: (+65) 63374640
