Monday, November 21, 2011

A Gastronomical Journey - The Fairmont Singapore Experience

We signed up for the Fairmont Singapore experience together with Jazz and CJ last weekend. The package included a night's stay at the Fairmont and a gastronomical tour of the hotel’s renowned food restaurants and bars.

It would have been a perfect weekend getaway experience if not for the long check-in time. Although the stated check-in time was 2pm, we had to wait until 4pm before we got the room key. But I must admit the dining experience and overall programme planned was an enjoyable one.

View from our room

Before dinner commenced, we were invited to a Welcome Cocktail Reception at Alligator Pear - the hotel's poolside dining outlet and bar. Cocktails were served with finger food and I especially liked the sous-vide pork belly which was cooked for 72hrs at 60 degree celsius before it was grilled and served over charcoal. I would like to try this some time later at home.

Poolside Cocktail Reception at Alligator Pear

Char grilled sous-vide pork belly with Japanese green pepper

Interesting view from the pool

This was followed by a 6-course dinner and sake pairings themed “All About Rice” at the acclaimed Japanese restaurant, Mikuni, a paragon of fine dining in Singapore. It was my first Sake and Japanese food Pairing experience and I thoroughly enjoyed it. According to the Japanese Sake Sommelier, we were the first in Singapore to sample a couple of the Sake that were specially brought in from Japan for the dinner.

Mikuni Japanese Fine Dining Restaurant

Soft Shell Crab Salad
Japanese Tomato, Avocado, Uruchi Rice Cracker and Sesame Dressing

Mikuni Signature Soup
Miso-infused Lobster Consomme with Truffle and Seaweed with a Drop of Daiginjou

Moon-Style Sashimi & Nigiri Sushi

Paired with our favourite Sake of the night - Oomine Daiginjou

Applewood Smoked Cod
Miso Marinated Eggplant, Crushed Crystal Rice Lotus Root

Teppanyaki Beef Tenderloin
Teriyaki Sauce, Shitake Mushroom and Fried Californian Koshi-hikari

The Sake for the night: (L to R) Shinbun Daiginjou 2011 Nouveau, Oomine Daiginjou, Kamoshibito Kuheiji,
Aramasa Yeast No. 6

Kotsuzumi Grappa - Dessert Wine

Fine Pure Rice Cake Ice Cream

The night was still young when the dinner ended. We proceeded to INK Bar where we had free flow of drinks until the wee hours of the night with soothing jazz music and great companion.

Ink Bar

Without the kids, we had a record-breaking 8 hours of undisturbed sleep at the Fairmont and woke up on a sunny Sunday morning feeling hungry again. Brunch buffet was served with free flow Pink Veuve Clicquot Champagne at Prego. The buffet spread was impressive and the Restaurant Manager Stephane was a great host, walking us through the various buffet counters and gave us tips on how to "strategize" our buffet approach.

All in all, it was a great experience that made for sweet and lasting memories.

Delicious and colourful fresh fruit juices

Foie Gras and Scallop Counter

Roast Angus Beef Strip loin

Home-made pasta...

.. with the neatly arranged ingredients

Pan Seared Foie Gras with caramelized pear and balsamic reduction  

A Pinky and Bubbly Sunday...

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