Mr Chan's birthday at Sage

it was my dear friend, Mr Chan's birthday

and Sage was an awesome place to celebrate his birthday this year

nothing too fancy but yummy food to satisfy us!!

amuse bouche of the day, love the puy lentils a lot..

Royal lobster consomme, how can i not fell in love with this, each spoonful was so flavorful. the result of long hour simmering of this dish was really worth the wait. and lobster was fresh fresh..

Vichyssoise of cream artichoke with cognac abalone and Avruga caviar

since the night was to celebrate Chan's birthday, he had the special menu of the chef, where all dishes uses Cognac as one of the elements.

the cold vichyssoise was really smooth, puree like texture and the pairing of Cognac and abalone was just superb. and of course not to be forgotten the Avurga caviar, i still remember savoring it with the cold somen noodle and also Hiramasa Kingfish

this was also from the special menu, sorry to say say i only remember the tuna and the fresh scallop but i really don't remember the another seafood at the end of the plate. i just know i enjoy the freshness of each element on the plate

my appetizer, carpaccio of wagyu rump with plum infused konbu sauce

really thinly slice and nicely arrange make me felt that this plate look like a piece of art, lightly season carpaccio makes a good compliment to the plum infused konbu sauce. the slight salty tangy flavor of the sauce was good.

seared foie gras with dark grapes and red wine reduction

we knew Sage was famous for their foie gras and this dish here prove it once again with the yumminess and also being very generous with the portion. the slight caramelize on top of the foie gras and the creaminess of the foie gras makes us scream 'PLS GIVE ME MORE'. and you will never felt that you had too much because you had the berry reduction to compliment the foie gras

next on the table was the Angus Striploin Beef with mashed potato and Meaux mustard. but my eyes was on the mustard than on the beef. haha. coz i had this things for grain mustard since my training in Shangri-la. can't wait to have Edmond Fallot sitting in front of me (coming soon). but of course the Angus was perfectly cook, medium rare was suggested by the chef, and of course he knows best. they are perfect pair!!

ahh, its been so long since the last time i had nice lamb rack. it was really 'simplicity' for this dish. nicely sear lamb with a crispy crust and tender meat really don't need much other things. it stands strong by itself.

the birthday boy lightly glazed atlantic seabass with fresh ohba martel sauce. When this dish arrive on the table, i almost jump out of joy, coz i saw the beautiful zucchini flower sitting on the fish. i always find zucchini flower very beautiful and maybe because we really don't get it here, i find it even more special. its also yummy after deep fried and the seabass was nicely glazed but the piece that i had during my bday was better. this was the first time that i had hard liquor sauces that compliment well with fish. its not overpowering.

moving on to the dessert. after a few times we were disappointed as the crepe Suzette was always unavailable. tonight, they have it, so must have!! a classic crepe suzette with grand marnier ice cream. but i was slightly disappointed with it though. i find the crepe slightly too thick for my liking and the overpowering of the liquor. aiks!!

next was the baked apple in phyllo pastry with homemade cognac ice cream. cruncy layering of phyllo with apple that has been slightly caramelized. it wasn't really awesome but it was way better than the one i had at another restaurant. how could you call it an apple phyllo pastry when you had so much dried cranberries in it and the phyllo dough was not even buttered. how sad can that be. Therefore, no complains for the one i had at Sage. 

writing this makes me look forward to their upcoming truffle menu

ooohhhhh

sinny