Tuesday, April 6, 2010
Private room at Saint Pierre.
Two weeks ago, I had lunch at Saint Pierre. It was one meal I really looked forward to. Hosted by Singha Beer, in collaboration with Saint Pierre, it promised to be an afternoon of culinary pleasures, specially created by celebrity chef-owner, Emmanuel Stroo-hoo-hoo-hoo-bant (that's me hyperventilating as I type).
This is him - the Chef in Black. Photo borrowed from here.
Da Chef In Da Flesh! (I did the silent squeal when he walked in).
Chef Emmanuel came to say hello to all the guests - mainstream media and bloggers - before the meal was served. He explained how and why he came up with the dishes he prepared. Obviously, nothing registered in my head because I was too distracted ... by his charming European accent, of course.
As it was a sit-down luncheon, we didn't get to mingle with everyone. But seated with me were fellow food bloggers, Aromacookery, Camemberu, Ladyironchef and Hungry Cow. Needless to say, I was in good company.
Here's what we had:
Beer and fine dining may seem like strange bedfellows, but Chef Emmanuel proved them otherwise.
Freshly baked rolls for starters, with salted butter that was to-die-for. Singha Beer, was of course, the drink du jour ... and we gamely chugged straight from the bottle.
North sea grey shrimp salad with thousand island ice-cream, momotaro tomato and organic avocado mousse.
Egad! Thousand island ice-cream?! So incredibly simple but utterly brilliant. All salads should be served with Thousand island ice-cream.
Saffron infused mussel consommé with low temperature braised patte jaune chicken and spring vegetable julienne.
Pure and unadulterated, the way a consommé should be. Consommés are expensive, difficult and time-consuming to make, so each drop is literally liquid gold. If Brand's were to come up with a seafood version of their Chicken Essence, they wouldn't have to look any further. The broth had such a powerful, intense briny taste, I couldn't help but wonder how many pounds of mussels went into filling this shallow soup plate?
Singha jelly with lemongrass infused scallop mousse and wild herb salad.
Ah, the pièce de résistance - the Singha Signature Dish. My compliments to the Chef for his originality. It is easy to cook, but not so easy to create. How many people can think of infusing beer with jelly and then wrap it around smooth-as-silk scallop mousse? Accompanying the mousse were the freshest scallops and the mealiest potatoes. That's award-winning cuisine for you.
Cheese platter (from left to right ): Brie, Comte, Munster and Goat's Cheese.
While everyone had four cheeses each, Ladyironchef and I had an extra cheese between us, literally. Camemberu, of course! She was sitting in the middle, you see. :) I liked the Munster best, followed by the Comte, Goat Cheese and Brie, in that order.
Caramelized banana crusted flourless Belgian chocolate cake and coconut sorbet.
Grandma Stroobant would be proud! The cake was decadent and rich, without being overtly sweet. Belgian chocolate ... need I say more? I wished there were more pieces of caramelised bananas. They were tiny nuggets of heaven.
(From left to right): Petit fours, fancy sugar lumps, caffè latte.
As we were leaving, the pungent smell of cheeses arrested us in our tracks. Surveying all the different varieties, we managed to locate the Munster, our group favourite.
For anyone keen to try out the Singha Signature Dish, it is now available at Saint Pierre upon request with prior reservation. Beer and fine dining? Yes, we can!
1 Magazine Road
#01-01 Central Mall
Many thanks to Singha Beer and Saint Pierre for hosting us, and the kind people at The Right Spin for the invitation.