My family and I had another wonderfully great dining experience at Splendido this past Saturday. As usual, both the food and the service were 'top notch'. Although each and every dish of our six course tasting menu or three course Table d'hote were delicious, however, three of those dishes really stood out and worth a special mention.
The first was 'Crispy Berkshire Pork Belly glazed with truffled honey'. I don't know how Chef David Lee managed to make a piece of tender, moist braised pork belly so crispy on the outside, but, Man! was it goooooooood! and addictive! The overall texture was simply out of this world!
The second was the 'Slow roasted Squab breast with porcinni stuffed squab leg on Frislee salad, Le Blanc Walnut oil emulsion'. Yummmmmmmy! The skin was as crisp as Peking duck whilst the breast meat was so moist and tender. The last time I had such tasty squab was at the Italian restaurant in Hong Kong's Grand Hyatt hotel. At that time the restaurant was manned by a 'Michelin 3 stars' guest chef!!!
The third was an amuse bouche of broiled venison on a skewer topped with a beef broth 'jello'. This was served on a portable table-top hibachi! This creation was like a page out of 'El Buli's' tasting menu. However, I think David Lee's version is tastier!
For those chowhounds who unfortunately had some nasty experience at Susur recently, may be a trip to Splendido will bring the smile back!!
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