Sage

this was way back dated

but i wanted to blog it no matter what. so bare with me

it was for my bday..so i guess u know how long it have been 

nevermind that. eating at Sage was fun when you have two companions with two very different palate

we had their tasting menu and also a la carte

Sage need no further introduction, so lets chuck in

Fresh Pacific Oyster Potage with Scented White Truffle Oil, Watercress

the big fat plump juicy oysters was yummy!!!! i love oyster especially when they are fresh

i'm not a big fan of green soup but this was alright, very mild flavor of watercress and of course the aroma from the truffle oil..lovely for a starter!!

Hiramasa Kingfish with Smoked Avruga Caviar Cream

love this dish a lot.. the kingfish was so fresh until my companion that heart sashimi so much find it too 'raw'.

one bite into it, it felt so solid and firm, not much needed to be done to the fish especially when you have caviar cream. the slight saltiness of the caviar just balance the mildness taste of the fish. this dish to me is to die for. no wonder, its KINGfish!!

Homemade Tagliolini with Fresh Water Prawn, Mozarella Cheese

my darling's appetizer, it do looks like a plate of normal pasta but the flavor of the fresh water prawn was so so strong, if you love those flavor of prawn broth and crab roe, u will fell in love with this. it was so flavorful and the tagliolini just fully absorbed the aroma. we were joking, if they could give us a bigger portion coz i was eyeing at the plate all time..

Slow cooked of threadfin fish with seared sea scallop and saffron broth

another awesome dish, see the name 'threadfin' and it proves the name as it was really silky smooth. it was my first slow cooked fish, and nevertheless it was a perfect one, done just right..scallop was seared nicely and compliment well with the saffron broth. a comfort dish, it would be awesome if its on the a la carte

Glazed Atlantic seabass with Cataifi Prawn, Crustacean Oil

at the first mouth, i thought the waitress made a mistake cause it taste exactly like cod even the texture of the skin. but she say this is a Atlantic seabass..felt so 'sua ku'. but nevermind, my palate learn new things everyday. it was not a thick glaze like those teriyaki glaze you have at those Japanese chain restaurant, the glazed was lovely. my companion said the kataifi prawn was really fresh. but the crustacean oil don't seem to make an impact..hmmmm

Two ways preparation of duck with Rougie Foir Gras, braised daikon

ducky ducky, wanted to order this for myself but decided to give it up because i quit foie gras though who doesn't know Sage is famous for their foie gras dish. nevermind that either. he mention the duck breast was well cooked, the proportion of fat was just nice and not too tough and the duck confit was awesome especially paired with the fat foie gras. they are not stingy on the foie gras and he loves it.

one after another it was pretty filling, but i just can't miss out on dessert right

and they have souffle!!!!  souffle was really a difficult dessert to tackle although the ingredients seems so easy.

and since i do a perfect one why not just order one

Praline souffle with Varlhona Bitter Sweet Chocolate Sorbet

tada!!!erm i prefer the sorbet than the souffle..although it was a bit coarse but Varlhona make it feels better..haha. souffle was just alright for me, or maybe after i taken the photo, it started deflatting. nothing much to shout for. a pleasant one at the least better than the........

Apple Tart tartin

the apple tart tartin, this was for sure not made the traditional way. the apple slices was not fully caramelized and i prefer my tart tartin to have more apple. aiks..what a sad one even with the beautifully done quenelle

a good meal overall, i shall come back for their degustation menu

thanks to all

sinny