evolution of cuisine

it was an arrangement by Dr. Boo in conjunction of my birthday and Chef birthday
to have Chef Eugene to cook us a four course meal
he decided to some global cuisine or i would said modern cooking
it was a pretty formal lunch for me especially when its for birthday..haha

we have some snack before the meal started..
popcorn which is flavored with ghee and cumin oil
u get the aroma of cumin when you bite into it and i do taste slight sweetness which you always get when eating popcorn
but i find it lack of crunchiness like those popcorn we enjoyed during cinema
most probably due to the exposure to the air

and the lotus root chips which shared the similar taste to the popcorn
but when the time i ate it, it was slightly soggy

next, was something interesting to me..
green tea tagliatelle with shots of kaffir leaf infused green tea
i love the texture of tagliatelle..i guess i eat the most strands..^^and they have this mild taste of green tea to it..but i don't really fancy the shots..
as i sip, the smell of kaffir leaf was really aromatic and you have the aftertaste of the green tea which was good at the beginning, but split second, the bitterness of the tea was overpowering and it stays at the tongue..

next was the prawn interpreted cocktail
the first bite i had 'oh, its very salty'
but it was such a formal lunch, i did not mention anything at the table..
the prawn mousse texture was balanced out with the crispiness of pappadom
both of it was still salty
BUT the sauce was lovely..i love the plum aioli that goes very well with the green salads

this was the course i heart the most..roasted pumpkin soup..
its creamy but not overpowering..very smooth and its definitely comfort food during the cold weather..the caramelize of roasted pumpkin, the natural sweetness of the pumpkin..YUMMY ..one thing, i choked on the paprika powder as i did not stir it well..for the frozen pumpkin chips, erm i don't think it plays a big role..

braised cod which was so similar to teriyaki , glass noodle and ragout of portobello with pickled onion
i love the cod..its not overcooked..and the thick caramelized sauce that coat it...together with the mushroom ragout..a plate with different flavors, interesting combination..but i'm not very sure about the glass noodle as i did not really taste the flavor of aglio olio, its sort of plain to me..i would have prefer it to be more flavorful..

different sorts of frozen berries blended together with sugar syrup..
i always love berries...and this is nice to wash down the palate..i can even finish this if its one whole glass..:)

lastly the dessert..Moist Chocolate Cake "Minced" wrapped in spring roll skin. Oolong Tea Skin and Chocolated Popcorn served with Wasabi "FroYo"
sorry i got to copy this from Eugene blog..
from Eugene explanation, you have to eat the wasabi 'froyo' first followed by the wrapped and chocolated popcorn..
but i had it the other way round..the wasabi texture was like sorbet..and the pungent taste of wasabi stays at the tongue..i was not used to the after taste..and the moist chocolate wrapped..the spring roll is not longer crisp when its being served and the 'minced' cake was sort of dry..but i love the oolong tea skin..haha..

overall, it has been an interesting meal to me!!!
thanks to Dr. Boo for the organizing and thanks to Eugene from preparing a good meal..
it was FUN to start the birthday meal!!!

THANK YOU

sinny