This month’s Confrérie du Sabre d’Or Singapore’s dinner was at the newly-opened Cavern (do check it out, it’s amazing) last night and 83 of us merrily imbibed several bottles of the following nectar of the gods:
Champagne Philippe Gonet Reserve Brut
Champagne Philippe Gonet Signature Blanc de Blancs
Champagne Philippe Gonet Rosé Brut
Champagne Philippe Gonet Cuvées TER Noir
Champagne Philippe Gonet Cuvées TER Blanc
Champagne Philippe Gonet Grand Cru Blac de Blanc 2017
After being invited to a free meal there, retired food critic Wong Ah Yoke – he was formerly with The Straits Times – posting on Instagram, said of the food: “I don’t have any complaints but neither are they raveworthy” but not all food critics know what they’re talking about because everyone enjoyed all the dishes served last night:
Homemade milk bread glazed with Gula Melaka with side of whipped brown butter.
Heirloom beetroot burrata tart.
Brioche langoustine tartare, caviar.
BBQ oyster, yuzu Beurre Blanc, ikura (salmon roe.)
Barley risotto, puffed buckwheat, uni (sea urchin roe).
Onion consommé, smoked potato, leek, bacon.
Kinmedai (golden-eyed sea bream), lobster bisque, cauliflower.
F1 wagyu cut from a wagyu tomahawk by chef Maksym Chukanov, foie gras, truffle jus.
Vanilla soft serve, pineapple, burnt meringue.
Seriously, so-called “food critics” here should learn from pros like Pete Wells, Jonathan Gold, Jay Rayner, Marine O’Loughlin, Terry Durack, Gemima Cody, etc.