Absinthe

I’ve long heard about Absinthe but never had the chance to check it out. Thankfully for Glenn, who made a reservation at Absinthe for Restaurant Week, I had the opportunity to try the food there. Absinthe was one of the many restaurants who were fully booked for Restaurant Week and having heard of the positive reviews of the food, I went with high expectations. The dinner menu is at $55++. 

 

(credits: www.diningcity.com)

I’d like to commend the service at Absinthe as I really felt at home that evening. The waiter patiently introduced to us some of the beverages and was friendly in serving us throughout the dinner. Service is one factor that I regard highly as no matter how good the food can be, if the service is disappointing, then I guess that’s my last time there. With such a lovely start to the dinner, I was even more excited for what is to come next! 

Tartare of Hokkaido Scallops with Wakame and Citrus Dressing 


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Interesting starter to begin the meal. I love how the orginal seafood flavour tasted. After a long hiatus from spoiling my tastebuds from all the delicious food, this dish definitely teased those tastebuds and they shout “More! More!”. Yes, so that was how much I was anticipating for an awesome dinner. 

Braised Kurobuta Pork Belly, Star Aniseed Jus and Fennel Salad 
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Call me fussy and hard to please, but I like to enjoy my meal slowly without being rushed to gobble up my food to prevent the plates from crowding the table. Absinthe scores here as the food was served as appropriate intervals. I remember on some ocassions when I dined at some restaurants, they try to stagger the food served to customers but the food comes out cold. At Absinthe, you can expect to be served food fresh from the kitchen! 

The pork was crispy on the outside and as you sink your teeth into it, the fats simply melt in your mouth. It was well accompanied by the rocket leaves and pear-spices chutney. There, I was just telling my dining partner how the dish reminded me of the foie gras at Sage, crispy on the outside and how the fats melt in your mouth. So sinful but definitely worth the calories. 

French Duck Breast, Sauteed Potatoes, Rocket and Mushroom 
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My dining partner had the french duck breast and I tried a piece of it. It’s the first time I tasted raw duck and I didn’t really like it. The texture was like beef done medium, but it had this tinge of smell which I’m not too familiar with. Well, at least I tried it before. For duck lovers out there, you may love this main course though! 

Grilled Pink Snapper, Salad of Baby Spinach and Spelt, Lobster Scented Hollandaise 
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I ordered the fish and boy, it was really good! I usually eat chicken rice without the skin, and fish without the skin. Partially because it’s fattening, also because I don’t really like the soft and oily texture of the skin. Give me fried crispy skin anytime. I like how Absinthe’s grilled pink snapper was soft and juicy. Also, the skin was crispy the way I like it! Thumbs up! 

So good that I have to post another picture!
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Verbena and Blueberries Crème Brulee with Raspberry Sorbet 
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It’s time for dessert! I’ve not had desserts for a long time. Creme brulee? It got me excited again. I was expecting vanilla beans and smooth textured creme brulee. Sadly, the dessert fell short of what I expected. The caramel layer was too thick and stucked to my teeth. Was there vanilla beans? The restaurant lighting was too dim but I certainly didn’t taste any. The texture was a tad too watery. Still, I enjoyed the ice-cream. =) Although there were hits and misses, I had a pleasant dining experience at Absinthe on the whole. The humble attitude of the waiters at Absinthe made me feel welcomed and comfortable. Chef Francois took some time to show us around Absinthe, Oso and the private dining rooms. I wouldn’t mind going back to Absinthe next time, perhaps to try out their degustation menu or the ala carte menu. 

To read a similar review on Absinthe of my dining partner, visit  http://www.hungryepicurean.com

 48 Bukit Pasoh Road
<Singapore
Phone: +65 62 229 068
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