After suffering from a serious bout of gastric reflux/indigestion for over a month, (during which time I have to change my diet completely by eating nothing but fruits, vegetables and non-fattening food!!) I celebrated my return to normality by having a food and wine pairing dinner at Splendido.
During the evening of our visit, the menu was dominated by ingredients which I can only best described as 'Food of the season'. Of all the superbly prepared food, four ultra-delicious dishes really stand out.
1) Live BC spotted prawns marinated in yuzu, sohyu and sake topped with a sliver of barely seared sturgeon and Canadian caviar. Unbelievably tasty!French and Japanese fusion at its best.
2) Perfectly cooked Ontario White asparagus, crisp, juicy and sweet as candy, topped with smooth as silk hollandaise sauce and crispy pancetta. This alone would make me very happy, but Chef Lee paired them with a pristine slice of barely poached Queen Charlotte Halibut to mop up the sauce. Yummy!
3) A Pot-au-Feu of Organic Ontario Spring vegetables and wild mushrooms with 'Wagyu Beef'. A very nice and delicious 'addtional' surprise.
4) A rustic juicy and moist roast suckling pig with cracklings. The vegetable accompliment of fresh, crisp fiddlehead almost outshine the meat!
Other dishes worthy of honourable mention include roast magret of squab, duo of quail's egg on brioche and lobster in aspic as well as seared Artisan foie gras paired with caribou.
My digestive system held up superbly thru out the entire meal! No pain, no bloating! Free at last! Free at last!!
Finally, I would like to comment that, based on the 5 dinners I had in Splendido during the past 18 months, I believe David Lee has elevated his current cooking by yet another notch! May be 'This Chef Lee' should be on Iron Chef America next!!