Hi all, I've been lurking on this board for a while. Just had a meal at Sen5es tonight and would like to share the experience.
My companion both went for the 7 course tasting menu without wine.
1. Yellow tomato soup wtih olive bread stick served in a shotglass rimmed with spice and salt. Very flavourful. My companion's favourite course.
2. Lobster in three different ways. a) lobster maki fried in a light tempura batter with enoki mushroom and spicy mayo. The rice was a little mushy and the lobster was slightly overdone. The mayo and enoki mushroom were nice though. b) Lobster seviche wrapped in mango with a yuzu tobiko dressing. One of the highlights of the meal. The fruity flavour really complements the tender lobster flesh. c) lobster dumpling with XO sauce. Didn't do anything for me. XO sauce lacks flavour. Dumpling was doughy. This kind of dumpling is best served in a broth.
3. Seared foie gras on a butternut sqush & bbq eel tart served with reduced balsamic vinegar, saffron pearl onion, glazed orange peel, and raspberry. Way too busy for my taste. The foie gras was nicely seared however it was not properly "de-veined". The pearl onion packs some heat and constrasts well against the orange peel and the rich foie. The rimless serving plate was silly though because the sauce flowed freely onto the table.
4. Tuna poached in olive oil and drizzled with lobster oil. Served with a puree of cauliflower and a salad of cucumber, fried nori, artichoke chips, tobiko dressing. The tobiko is making yet another appearance. The tuna was overwhelmed by the lobster oil flavour-wise. Yawn.
5. Seared scallop in gonganal(sp?) dressing served with citrus salad, wild rice, and garnished with yoghurt. My favourite course of the evening. The dressing really tied every element of this dish together. The citrus salad with mint was refreshing against the perfectly seared scallop.
6. Citrus ice with spiced syrup. Palate-cleanser.
7. Loin of venison in a foie gras sauce served with truffle risotto, blueberry compote, crispy leek, and kailan (green leafy chinese vegetable). The venison was another highlight of the meal even though I'm not at all a meat-lover. The outside was smokey from the grill but the inside was appropriately pink. Not too gamey but I liked it very much. The foie gras sauce adds much richness to the meat. The risotto was creamy with a hint of truffle. Too bad the components of this dish just don't connect with each other.
8. Green tea semi-fredo with poached melon served with a cookie, a shotglass of spice-infused coconut milk, and some vanilla and chocolate cookie crumbs. Rich and bland at the same time. I was quite disappointed.
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