The Sage

OMG!!! i got so many back dated post

with all those work piling up, its really hard for me nowadays to find some time to keep up blog updated

this visit to Sage was during Poh Theng birthday, imagine how long it had passed

Capellini Pasta with Trip of Seafood and Togarashi Spice

this was Poh Theng appetizer, first bite into the capellini, you can taste a slight spiciness..but the spiciness sort of stay in the tongue for quite a while, very flavorful dish and prawn was nicely cooked.

Cold Somen Noodles with Abalone and Avruga Vaciar

Among all the appetizer, i prefer mine though.although it looks like a very simple dish, but the simplicity makes every single ingredients stand out by its own, the somen was silky smooth and the abalone was of course yummy, with the slight saltiness from the caviar. Awesome!!

Home Made Tagliolini Pasta with King Prawn and Spinach 

i misses this dish since my birthday treat, it was the same one that Eugene had previously, but i wonder why it tasted better the other day, more flavor, more mouthfeel..different touch of hand maybe??!!

 Cream of Cepe Mushroom Soup with White Truffle Oil or is it Porcini

i guess i really had bad memory, i really don't remember its cepe or porcini, i got short term memory loss i guess..i just remember the fragrance of the truffle oil..how pathetic..

cod fish, seared scallop with squid ink sauce

both cod and scallop is nicely seared and done perfectly..the cod fish was flaky and the doneness of the scallop was just nice enough. coated with the squid ink sauce and i just continue to nom nom nom all the way till the end. lovely lovely..who cares about staining the teeth or lips

 Braised Lamb Shank with Couscous and Piment d'Espelette

one heavy dish, but packed with full flavor..but i wished the lamb was a bit more tender, it did not fall of the bone as i hope for..but by tasting the sauce, u know it had undergone long hour of braising and pairing it with the couscous just make them a perfect pair. 

Smoked Duck Breast with Foie Gras and Red Wine Sauce

its quite a generous amount just by looking at the pic..with the thick foie gras sitting by the side, how can you not be tempted right? the duck was perfectly seared and still very tender. the smokey flavor of the smoked duck really attract the attention on the plate.

 Grilled Beef Rossini with Roasted Foie Gras, Red Wine Sauce

and i make way to foie gras the other day, despite saying that i will quit..but i did quit on shark fin though..beef was cooked medium, rosy pink with the foie gras that just melt in your mouth. i wish the whole plate was bigger..how greedy am i..and no more sharing next time..muahahaha

after the main course, it was dessert..i'm so not looking forward to it after the not so good experience, but decided to give it another shot..here it goes

 Mille Feuille of Strawberry with Cointreau Ice Cream

mille feuille was not compact enough and the cream was almost melting half way, i preferred a more decent mille feuille and an extra punch for the cointreau stated

Dark Chocolate Fondant with Earl Grey Tea Ice Cream

what to say when the fondant was fully cooked and not even a bit of the larvae like texture..how sad is that. they do offer to change a new one, but lets just leave it as it is la. and sorry to say, i really don't taste the earl grey despite being a tea which has their own special taste

Ginger brulee with fresh fruits

at least the brulee looks like a brulee right?? that was my first reaction looking at the brulee. and at least one of the decent dessert they had. crispiness from the torched sugar and the creaminess of the brulee was alright. it wasn't the best i had but still quite lovely

i guess i had quite a good meal with a slight flop by the end of the meal..still enjoying mua lunch with the companies..merci!!

looking forward for more at Sage

sinny