My passionfruit glazed, bacon wrapped chicken breast

Michelin's chef dishes, inspiring your gastronomic palate to reach beyond the stars.
Such as the famed Wellington Beef (top left) to the the authentic classical Baked Alaska (top right).





Fullerton hotel, town restaurant's dinner buffet.











It's better to get your seats reserved, the ambience pretty soothing and relaxing.
It has a sense of grandeur yet you could let your palate run at ease across the scrumptous buffet spread. Dessert platter is interesting with different custards not leave out on the killer creme brulee, when they meant brulee it means "CREME CRACKING BRULEE". They uphold their desserts reputation to their famed chocolate buffet which is available fri, sat, sun. Best to get your table reserved in advance.
The seafood spread is awesome on a seafood night which i went, they have grilled lobsters with simple yet sinfully delicious curry mayonnaise sauce. Fresh oysters that goes really well with lemon and tobasco sauce, as well as many other fresh seafood.
A well stocked salad bar and interesting variety of garde manger's food such as amus busche in shot glasses.
Delicious, wholesome, quality is there, totally worth the try and worth the money!
If you are feeling hungry, and you want something that is totally blows your mind and satisfy your cravings this is what you need to go in for the kill!

Price: $65++ per pax on seafood night(friday)





~ETOILE's ENDEAVOURS IN DISHES~

Passionfruit chix la bacon


Passionfruit glazed, chicken breast wrapped with backbacon and sage leaf.

My very own attempt,
Chicken breast, wrapped with back bacon and sage leaf and left in the fridge overnight.
Panseared till golden brown with lemon infused extra virgin olive oil, season with sea salt & crushed black peppercorns.
Then baked to perfection in the oven for around 10minutes.
Juicy when cut, meat has a gentle hint of sage and the aroma of baked chicken not to mention the orgasmic bacon.
Served with fresh tomato sauce that is reduced and is then infused with the pan gravy, that is reduced after deglaze-ing the chicken's searing pan with chardonnay to get hold of the fond from the bacon and chicken's caramelization.Then toss in basil leaves in chevonet cuts

Served with brown sugar glazed carrots on the side, garnished with a thin strand of fresh chives.

Duchess potatoes

Main's garnished with a basil leaf and basil's flower, and is llaid gently over the tomato sauce.

And i made my own passionfruit glaze, with fresh passionfruits and lemon. Glazed around the side and on the main. Smells fragrant, and it tastes tangy and sweet. Totally refreshing and exotic as it compliments the chicken.

on the whole, I LIKE It =)!


RUSTIC CREAM OF CORN

Along with the main, my rustic cream of corn soup.
Thickened using a brown roux, giving it a nice nutty and roasty flavour.
Smooth nappe consistency.



What's New?

I tried cheesecakes in bar lengths bought from a french bake shop,
cheesecakes in bar ? pretty interesting aye?

Garde manger

TRIPLE 3

Recently, i had dinner @ the Meritus, the hotel located next to orchard cineleisure.
Went to the famous TRIPLE3 buffet which is now at the hotel's lobby at L5
To say i am impressed by the wide range of delicacies i must say they flaunt of.
However the quality is a little disappointing for someone paying 100 dollars per pax.
But we get to taste good food like, honey baked wagyu beef, fresh oysters from the mediterranean sea, a better cuts of sashimi such as tuna's belly but i am sure it would not be from the most expensive bluefin tuna fish.
And the beautiful dessert counter is flourished with interesting renditions of ice cream, saffron & pisatachio ice cream, avocado sorbet.

They have many fruit-based custards too served in shot-glasses,
and i tasted an interesting dessert, avocado squash served in a shot glass topped with avocado pulps. I would say it is a daring and bold approach for the patissiere to use an ingredient like avocado that it is mild in it's original flavour. Generally it was pretty dish, but it failed to appease me as it is generally not to my palate's liking. I expected more from the dessert, but i was a mere disappointment to taste like a squashed fruit splattered on a shot glass.

But i am pretty impressed by the service of the chefs, when my dad is one of those diners that don't like rare beef he asked the chef for a slice of wagyu that is more done. But look at the whole roast of wagyu, the only colour i would use is 'red'. So if i were to slice a portion of beef, i would probably take the outer part of the roast, which would be the seared parts or to known simply as "the outside/ skin" of the roast. Well, the chef pondered for a second or two, at last he sliced the outside of the roast giving a more cooked slice. It's small details like this, that make restaurants stands out among the rest.

If you were to get the god damn chance to go to a michelin-star rated restaurant, i believe not only you will feel like you are being alleviated to the heavens of food but when you finish that divine plate of chef's masterpiece and turn the plate upside down, you will find that the base of the plate is shining clean with no fingerprints or spillage at all. That is what we expect from the the top of the TOP.












Garde Manger- apperitifs, salads, appetizers, starters

It's not how beautiful it looks on the platter, but it is about how amazing in turns our palate beautifully as a starter that prepares us for the forth meal's enjoyment.

Been a long time, and a long way to go...

Guess our hardwork has paid off, weekly meetings, and many many practices of perfecting our recipes over and over again. We blasted off, LETS GO TEAM SPIRIT!
we ARE GOLD TEAM!




Gold medal, winning team for Temasek Culinary Acadaemy's 19th August,
2010 COMMIS CHALLENGE
Team (Spirit)



Our table presentation,


Spirit's MENU,
The Journey to Mediterranean

19th August 2010

APPETIZER:
Savoury Roquefort Cheesecake with
Caramelized Red Apple Slices

MAIN COURSE:
Paella Valenciana with Sofrito Sauce
Served with Hot Cabbage and Bacon Salad

DESSERT:
Profiteroles with Vanilla Ice Cream,
Dark Chocolate Sauce and Strawberry Balsamic Vinegar




It's been a hell of a time, in Culinary Practicum.
But it's definitely a hell that many of us, young aspiring chefs, are willing and will be more than delight to go through it over again and again.
It has moulded and shaped us through the tight discipline and hardship we are put to test to. With no shortcuts or easy routes, we learn from the very basics to grasp our very first blunt cut of onion, to slicing it so finely that the wind can blow it off our chopping board.
With the burning passion for cooking, we blow our mind off with how our body sway with the rhythm of the cook's stance and we become fluent gastronomically.
We taste food, we disect food, we talk food, we know food. And most importantly, we cook food.

There is no boundaries for cooking, the world out there is your oyster.
I am ready to learn more, ride on this passion and i would run through the world, brushing my knees through saffrons and spices, splashing the richest purest olive oil, dipping my fingers into pure couverture, and watch me explore the horizons of ingredients
And i will pipe the night sky with beautiful rosettes, and Flambé my pan creating fireworks in the culinary world.




-My profiteroles, made with cake flour and filled with pastry cream.