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.
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