Hi WADEs,
realised some of you might be confused by some of the short terms used so have done up a short FAQ / Glossary for your easier reference.
WADA - Wine & Dine Advocate
WADE -Wine & Dine Enthusiast
DBF - Dearly Beloved Fiona
WADA rating - pl refer to Wine & Dine Advocate: Introduction posted on Monday, April 21, 2008
QPI - Quality Price Index
WFI - Wine Friendly Index
List of Wine Critics
RP - Robert Parker (of Wine Advocate)
WE - Wine Enthusiast
WS - Wine Spectator
JH - James Halliday
JO - Jeremy Oliver
GV - Gary Vaynerchuk (of Wine Library TV)
JR - Jancis Robinson
ST- Stephen Tanzer (of International Wine Cellar)
BBR - Berry Bros & Rudd (Top Fine Wine Merchants)
What the WADA rating means in a nutshell
For Food
51-60 pts : Creditable Pass
61-70 pts : Meritable Mention
71 - 80 pts : Good Stuff
81- 90pts : Great!
91-100 : Divine!!
For Wine
51-55 pts : Less than Mediocre. To avoid.
56-60 pts : Mediocre. Drink only in emergency.
61-70 pts : Average with no major faults but nothing special.
71 - 80 pts : Above average to good. Good drinking for daily healthy living.
81- 90pts : Very good to excellent. Seek these out for special occasions.
91-100 : Divine!!Sell your house if you have to!
Monday, April 28, 2008
Almost-Shiraz @ Asia Grand
For this post, we will be focusing on the wines had at a recent wine dinner with the NBS poker-wine gang. Asia Grand is also a restaurant up there in my favourite restaurants list and a WADA review will be done for it in the near future. But first...presenting the wines!
It was unofficially made an almost all Shiraz / Syrah night because Teck and Lyd wanted to buy us a good bottle of 1999 Peter Lehman Stonewell....and i decided to throw a few bottles for comparisons...one thing led to another and Eu Ming also threw in 2 aged wines (1 NZ, 1 Californian). All wines were tasted blind.
It was unofficially made an almost all Shiraz / Syrah night because Teck and Lyd wanted to buy us a good bottle of 1999 Peter Lehman Stonewell....and i decided to throw a few bottles for comparisons...one thing led to another and Eu Ming also threw in 2 aged wines (1 NZ, 1 Californian). All wines were tasted blind.
From L to R: Kaesler Touriga, Robert Mondavi Sauvignon Blan, Castellon Pinot Grigio, Henri & Vincent Chollet Dame Claire, and Benziger Reserve Cab Sau
Benziger Reserve Cabernet Sauvignon 1998, Sonoma (WE91)
Wada rated 82pts
A very promising start as the first red of the night. Woody on the nose with some plums and dark blue fruits. Really dark cherries and blue berries on the palate with a lil spice heat & lots of oak, which had some of my WADE frens guessing it as a shiraz. However, nearing the finish…the typical Californian Cab characteristics surfaces. Not sure what proper term its known as but I remember this particular taste as crayons.
Muirlea Rise Mareth 2000, Marlbourough NZ
Can;t really remember the notes on this. Maybe my frens can help me.
Peter Lehmann Stonewell Shiraz 1999, Barossa (JH96, JO95)
Beautiful dark purple. Deep dark fruits and hints of wilderness. Satin silky berryish flavours that stroke your palate with a complex mix of spices / mint. Extremely elegant and balanced mid-long finish. This wine is at its prime for drinking now!
Trevor Jones Wild Witch Shiraz 1999, Barossa (RP92)
Wada rated 85+pts
Opaque purple. Nice gunsmoke , wild game nose… hmmm.. smell reminds me of old people too... a lil musky..in a gd way. To round it off, there is definitely Barossa Power in the nose and palate too- a fruit bomb on its ending last burst of fire with a dose of pepper. The aging has given elegance and finesse to the fruitiness and alcohol of this wine.
Maris Old Vine Syrah 2004, Minervois La Livinière (WS90)
WADA rated 92+pts
Nose of game, gunsmoke and hint of “oldness”. Intriguing aromas…complex and appealing. Hoever, note that we had bottle decanted this for at least 8 hours before tasting. Of all the shiraz tasted, this one stood out quite obviously as the odd nail…like the grapefruit among the oranges. Well-balanced, dense and full bodied. Black / blue berries and dark mocha choc on the finish. However, compared to the other shiraz tasted…this is just difference…seems more backward, harder to understand. The closest comparison would be against the 99 Trevor Jones Wild Witch.
Mollydooker The Boxer 2006, South Australia (RP94, WS90)
WADA rated 83+pts
Beautiful bright dark purple. Lovely sweet aromas of candied fruits and some bacon fat. V big wine.. it’s a nuclear fruit bomb of blueberries, blackberries , cassis and ink. Its just extremely ripe…the sweet flavours and aftertaste almost reminds me of the kaesler touriga nacional 2002. Crowd pleaser anytime but wine snobs pl beware…this might be too kiddish and straightforward.
Kaesler Touriga Nacional 2002, Barossa (RP95)
WADA rated 93pts
Don’t get me started on this wine…its my favourite dessert wine at the moment (its got extremely good QPI - $35 per bot only) and I have easily downed half a case of this since last year….so much so that I am running out of stock fast. It’s a semi-port cos its made from Port grapes – Touriga but its grown and made in Australia. I love to get up every morning to the smell of this wine - intense aromas of roasted blackberry-flavoured coffee beans and “chao-tar” toasted bread I thought I could smell some violets as well. Sip this …don’t drink it cos its like those really good viscous hot choc that you get in Belgium but intermixed with a condensified cup of cappuccino “gao” and blackberry jam concentrate. The finish is like gazing at the constellation of stars in the pitch black sky way out in the dusty outback desert ….long long into the night…. v memorable.
Sunday, April 27, 2008
IL Lido (83p)
Sentosa Golf Club, Bukit Manis Road Tel : 68661977 Fax: 68661979
Hours of Operation: Lunch : 11.30am – 2.30pm, Dinner: 6.30pm – 11pm
Hours of Operation: Lunch : 11.30am – 2.30pm, Dinner: 6.30pm – 11pm
WADA rating: 55.5+27.5= 83 pts
QPI: 7 ($50 per pax)
WFI: B (buy 1 from their list and you can open 1 of your own for free, excellent stemware, sommelier-class staff)
Tasted on 17 Apr for DBF's bdae lunch celebrations.
A restaurant in the top leagues with a chi-chi sounding name and location. Nothing less for my DBF. They just had a change of chef recently i think and its a pity we didn't try this place under the previous original chef...would love to compare their culinary skills. We had ordered the set lunch which had the most reasonable price tag of the lot. There was a seasonal white asparagus set menu which costs a whooping $100 over bucks i think. ...Will have that when I have too much money in future...hopefully not too distant future.
What's Good?
Meat of the Day- Beef with Mushrooms on a bed of Mashed Potatoes
Wonderful smells of a mish mash of wild mushroom, herbs and spices...v country-styled comfort food. The beef melts in your mouth! and its just normal beef! ...i had Wagyu / Angus before and this normal beef is not normal man... the tag of "Meat of the Day" given by the restaurant is a misnomer. The incredible individual flavour charateristics of the beef and the mushroom sauce are loud in their own aspects but also gel well as a tightly-knit team. The sauce ...my goodness... is amazing! Perfect consistency ...feels like ...essence of mushrooms mixed into a beef broth that was double-boiled over slow fire for hours...then throw in some fresh cream and milk...Walaa!! Heavenly sauce! It definitely punches above its weight class given its called "meat of the day".Fish of the Day - White Fish on Bed of Vegetables
Perfect fusion between the sea-saltiness of the sweet capsicum & onions. Very clean flavours with lingering finish framed by the spices, capsicum & caramalised onions. Again...punches above its name tag!
What's Not?
Duck breast on bed of Salad
Pretty decent but not exactly scoring big on the aromas or tastiness factor. The scattering of sea salt over the duck does enhance flavours but not well integrated. The orange slices (accompanying the dish) , the sea salt and the duck seemed like familiar strangers.
The Desserts
Nice presentation but DBF didn't really like the stale fakey fake sweetness of the desserts. I thought it was okay though. Nothing to shout about.
Comments
Great location with good view of the Sentosa Golf Club greens. Tucked away like a treasure at the corner of the clubhouse, the setting is chic and unassuming....not scarily pretentious but very practical feel to the place. In line with its reputation, the service is impeccable. Our waiter knows about his wines and how to care / present them ...thats a PLUS point for me! An establishment that everyone should visit...if not for the good food and nice view...then do it because of its reputation and numerous awards won. Not expensive for lunches but has the potential to put you back a few hundred bucks per head anytime.
Duck breast on bed of Salad
Pretty decent but not exactly scoring big on the aromas or tastiness factor. The scattering of sea salt over the duck does enhance flavours but not well integrated. The orange slices (accompanying the dish) , the sea salt and the duck seemed like familiar strangers.
The Desserts
Nice presentation but DBF didn't really like the stale fakey fake sweetness of the desserts. I thought it was okay though. Nothing to shout about.
Comments
Great location with good view of the Sentosa Golf Club greens. Tucked away like a treasure at the corner of the clubhouse, the setting is chic and unassuming....not scarily pretentious but very practical feel to the place. In line with its reputation, the service is impeccable. Our waiter knows about his wines and how to care / present them ...thats a PLUS point for me! An establishment that everyone should visit...if not for the good food and nice view...then do it because of its reputation and numerous awards won. Not expensive for lunches but has the potential to put you back a few hundred bucks per head anytime.
Wines Pairings Done
2003 Domaine de Chevalier Blanc, Pessac Leognan Grand Cru Classe Graves (RP95)
WADA rated 90pts
Nose was tight at the start...smelt like a textbook aussie sauvignon blanc with simple straightforward nose of fresh citrus and palate of fresh minerally lemons. BUT!! after 10 mins in the glass...ma ma MIA!...AMAZING! ...evolvement into sweet lychees, white flowers and some kerosene showing through. Heavy notes of lemon lychee...almost like a german riesling / alsace gurwurtztraminer blend. Delicious body...good mineral length on the finish. And when you thought that was it...BANG! ... the flavours hit you with a new evolvement of top grade butteriness ..reminiscent of a burgundian chardonnay. Amazing wine with absolute potential for ageing for 5 years or more.
2004 Chateau Canon, St Emilion Grand Cru Classe B (RP87, WS90)
WADA rated 84pts
Dark colours. Plums, blackberries and maybe a hint of mint leaf on the nose. This tastes of opulence...slight inkish-ness. Medium to long silky finish. Its pretty elegant on the overall presentation despite its opulence. Absolutely fantastic with the beef and mushroom sauce.
2005 Joseph Phelps La Magia Botrytis Riesling Traminer
- ordered from the winelist
2003 Domaine de Chevalier Blanc, Pessac Leognan Grand Cru Classe Graves (RP95)
WADA rated 90pts
Nose was tight at the start...smelt like a textbook aussie sauvignon blanc with simple straightforward nose of fresh citrus and palate of fresh minerally lemons. BUT!! after 10 mins in the glass...ma ma MIA!...AMAZING! ...evolvement into sweet lychees, white flowers and some kerosene showing through. Heavy notes of lemon lychee...almost like a german riesling / alsace gurwurtztraminer blend. Delicious body...good mineral length on the finish. And when you thought that was it...BANG! ... the flavours hit you with a new evolvement of top grade butteriness ..reminiscent of a burgundian chardonnay. Amazing wine with absolute potential for ageing for 5 years or more.
2004 Chateau Canon, St Emilion Grand Cru Classe B (RP87, WS90)
WADA rated 84pts
Dark colours. Plums, blackberries and maybe a hint of mint leaf on the nose. This tastes of opulence...slight inkish-ness. Medium to long silky finish. Its pretty elegant on the overall presentation despite its opulence. Absolutely fantastic with the beef and mushroom sauce.
2005 Joseph Phelps La Magia Botrytis Riesling Traminer - ordered from the winelist
WADA rated 83+pts
Absolutely fabulous as a dessert wine...I actually could just have this on its own without the dessert pastries being served. Not cloyingly sweet and had a citrus lift with lychee syrup dominating the palate and nose. Yummy..
Pairing Suggestions
Looking at their wine list ...its pretty good and somewhat reasonable. I definitely would recommend you checking with their waiters for pairing suggestions. If you are in a group of 4, definitely bring a bottle and buy a bottle from their comprehensive wine list.
Absolutely fabulous as a dessert wine...I actually could just have this on its own without the dessert pastries being served. Not cloyingly sweet and had a citrus lift with lychee syrup dominating the palate and nose. Yummy..
Pairing Suggestions
Looking at their wine list ...its pretty good and somewhat reasonable. I definitely would recommend you checking with their waiters for pairing suggestions. If you are in a group of 4, definitely bring a bottle and buy a bottle from their comprehensive wine list.
Victor's Kitchen (57+p)
Sunshine Plaza (its at an obsure corner unit with seats in neighbouring units)
WADA rating: 40+17.5= 57+ pts
QPI: 5 ($15-$40 per pax)
WFI: N.A
Tasted on 20 Apr 08 for brunch
Another recommendation from DBF's fren. We had family members that had tried searching for this place but couldn't find it. This is like one of those prilgrimages... tedious journey to search out this Dim Sum eatery.
What's Good?
Steamed Carrot Cake with XO Sauce
Very soft, juicy, enticing and pairs well with the homemade XO sauce, which was pretty fragrant with bits of sweet "hay-bee" marinated in the chilli flavoured sauce. Very fresh.
Cheong Fun with Char Siew
Very fresh again... a little powdery on the texture...its was soaked in a soy sauce that was not too salty but could be bland for some palates. Char siew seem to have a homemade like quality to it. A good integration of flavours between the cheong fun and char siew. Could be slightly thinner on the skin though.
What's Not?
Fried Spring Roll was too meaty... had expected some vegetables in this to bring some balance here. The steamedd siew mai and har gao were both a little too dry and hard. It felt like it needed some tender loving care to soften it up but both were still better than average and a bit better than some dim sum restaurants I have tried so far.
Comments
Staff were a little disinterested, rough and unpolished but functioning ok. Quite efficient on serving up orders but slow in attending to customers' requests. Its basic like a Geely....slightly better than the cherry QQ.
The theme here is freshness...the HK chef - Victor (he used to chef at big hotels in HK) seems very dedicated to cooking up every dish from scratch as can be seen in their slogan " we serve good food not fast food." ....or something along that line. I suspect that had we not been the first few customers just before their opening time, we would most probably have had to wait a bit for limited seats and the food. The place has its own charm. Its pretty decent with quality and prices so I say go try it at least once to find out for yourself if you like it.
WADA rating: 40+17.5= 57+ pts
QPI: 5 ($15-$40 per pax)
WFI: N.A
Tasted on 20 Apr 08 for brunch
Another recommendation from DBF's fren. We had family members that had tried searching for this place but couldn't find it. This is like one of those prilgrimages... tedious journey to search out this Dim Sum eatery.
What's Good?
Steamed Carrot Cake with XO Sauce
Very soft, juicy, enticing and pairs well with the homemade XO sauce, which was pretty fragrant with bits of sweet "hay-bee" marinated in the chilli flavoured sauce. Very fresh.
Cheong Fun with Char Siew
Very fresh again... a little powdery on the texture...its was soaked in a soy sauce that was not too salty but could be bland for some palates. Char siew seem to have a homemade like quality to it. A good integration of flavours between the cheong fun and char siew. Could be slightly thinner on the skin though.
What's Not?
Fried Spring Roll was too meaty... had expected some vegetables in this to bring some balance here. The steamedd siew mai and har gao were both a little too dry and hard. It felt like it needed some tender loving care to soften it up but both were still better than average and a bit better than some dim sum restaurants I have tried so far.
Other Dishes Tasted
Lychee boat congee, steamed pork ribs.
Comments
Staff were a little disinterested, rough and unpolished but functioning ok. Quite efficient on serving up orders but slow in attending to customers' requests. Its basic like a Geely....slightly better than the cherry QQ.
The theme here is freshness...the HK chef - Victor (he used to chef at big hotels in HK) seems very dedicated to cooking up every dish from scratch as can be seen in their slogan " we serve good food not fast food." ....or something along that line. I suspect that had we not been the first few customers just before their opening time, we would most probably have had to wait a bit for limited seats and the food. The place has its own charm. Its pretty decent with quality and prices so I say go try it at least once to find out for yourself if you like it.
Wednesday, April 23, 2008
Wood Restaurant (86+p)
Harbourfront Walk #01-53 VivoCity Singapore 098585 Tel: 6375-9663 Fax: 6224-1382
WADA rating: 60+26.5= 86+ pts
QPI: 8 ($40 for 3 course set lunch, $75 for 6 course set dinner)
WFI: B ($20 per bot, good stemware, staff are wine-adept)
Tasted twice in Apr 2008 - once for bourgogne minor appellation dinner , the second for DBF's birthday!
A relatively new restaurant but this is no lightweight. Wood (as this restaurant's name suggest)features in almost all the food here. From cherry chips used to smoke the scallops or oak used to fire the oven (heard that the oven is never completely extinguished), the nuances of wood are unmistakable in executive chef Jake Klein's american guy-marries-asian gal-meets-french mistress-type fusion cuisine.
What’s Hot?
Walnut Grilled Margaret Duck Breast
Complex aromas....if this was smelt blind...you most prob would have difficulty deciding if it was fish, fowl or meat but you will definitely know that you want to have it...ALL of it.V sexy smells.The body is so tender that it seems to melt away with a downstroke of your knife. The half crisp skin hangin on to the sliced duck breast perfectly gels the flavours of the dish together. The harmony of the slightly cassis-sweet sauce paired with the smoky flavours of the duck is undeniably *muackz*. This duck shouts out for a red Burgundy Cote-de-Nuit...i m thinking Vosne-Romanee.
Smoked Foie Gras Pizza with Persimmon
Again smokey woody flavours from the wood fired crust ....but perfectly conquered by strong cloying "durian-intense" opulent aromas of the Foie Gras. This is like a Foie Gras 101 module captured in one pizza. Like durians or pinots, you either like it or you don't because the smell and taste of rich Foie Gras is just overwhelming. ..but well I LOVE IT! In addition, the dessert-wine-like sweetness of the persimmon pieces as well as the sweet cassis sauce drizzled all over the pizza has the effect of harmonising the intense flavours from the foie gras. There is a lingering finish which is also slightly oily and schweet...
Warm Cherry Wood Smoked Scallops with Sweet Corn Puree
Not big on the aromas but the flavours are intriguing . The smokey flavours of the cherry wood masks the seafoodness of the scallops. It could pass off with flavours of poultry or even a meat if not for the spongy "Q"ness that gives it away. The sweet corn puree gives the scallops an even more surreal feel, absolutely sweet kingdom in every bite but could turn off some with its fakey like schweetness. The seafoodness does seem to show in the aftertaste though.
Cedar Plank Roasted Salmon with Shitake and Enoki Truffle glaze
The first time I had this at the bourgone minor appellation dinner organised by Uncle L, the truffles had hit my nostrils even before the dish was served in front of me. Big big wild mushroomy aromas .... especially the truffles which were intoxicating! A pity it drowned the minor appellation bourgone I was having then. The salmon is perfectly grilled to a flaky texture but had some of those raw sushi pinkish texture in the middle. Its like those medium rare beef steaks . Beautiful! The palate is dominated by the shitake mushrooms, making the dish very japanese / chinese on the taste although the truffle gave it a frenchy appeal. The aftertaste showed a lingering flavour of the cedar wood, almost like hitting your throat with a plank of wood. A good fusion.
The cuisine is unique and intense. Definitely shouts out for something rhone , a new world shiraz or cab sau. The minor appellation bourgogne wines we had were overwhelmed, except maybe for the chards that held up better with the scallops and a mousse-like starter given with compliments from the chef.
WADA rating: 60+26.5= 86+ pts
QPI: 8 ($40 for 3 course set lunch, $75 for 6 course set dinner)
WFI: B ($20 per bot, good stemware, staff are wine-adept)
Tasted twice in Apr 2008 - once for bourgogne minor appellation dinner , the second for DBF's birthday!
A relatively new restaurant but this is no lightweight. Wood (as this restaurant's name suggest)features in almost all the food here. From cherry chips used to smoke the scallops or oak used to fire the oven (heard that the oven is never completely extinguished), the nuances of wood are unmistakable in executive chef Jake Klein's american guy-marries-asian gal-meets-french mistress-type fusion cuisine.
What’s Hot?
Walnut Grilled Margaret Duck Breast
Complex aromas....if this was smelt blind...you most prob would have difficulty deciding if it was fish, fowl or meat but you will definitely know that you want to have it...ALL of it.V sexy smells.The body is so tender that it seems to melt away with a downstroke of your knife. The half crisp skin hangin on to the sliced duck breast perfectly gels the flavours of the dish together. The harmony of the slightly cassis-sweet sauce paired with the smoky flavours of the duck is undeniably *muackz*. This duck shouts out for a red Burgundy Cote-de-Nuit...i m thinking Vosne-Romanee.
Smoked Foie Gras Pizza with Persimmon
Again smokey woody flavours from the wood fired crust ....but perfectly conquered by strong cloying "durian-intense" opulent aromas of the Foie Gras. This is like a Foie Gras 101 module captured in one pizza. Like durians or pinots, you either like it or you don't because the smell and taste of rich Foie Gras is just overwhelming. ..but well I LOVE IT! In addition, the dessert-wine-like sweetness of the persimmon pieces as well as the sweet cassis sauce drizzled all over the pizza has the effect of harmonising the intense flavours from the foie gras. There is a lingering finish which is also slightly oily and schweet...
Warm Cherry Wood Smoked Scallops with Sweet Corn Puree
Not big on the aromas but the flavours are intriguing . The smokey flavours of the cherry wood masks the seafoodness of the scallops. It could pass off with flavours of poultry or even a meat if not for the spongy "Q"ness that gives it away. The sweet corn puree gives the scallops an even more surreal feel, absolutely sweet kingdom in every bite but could turn off some with its fakey like schweetness. The seafoodness does seem to show in the aftertaste though.
Cedar Plank Roasted Salmon with Shitake and Enoki Truffle glaze
The first time I had this at the bourgone minor appellation dinner organised by Uncle L, the truffles had hit my nostrils even before the dish was served in front of me. Big big wild mushroomy aromas .... especially the truffles which were intoxicating! A pity it drowned the minor appellation bourgone I was having then. The salmon is perfectly grilled to a flaky texture but had some of those raw sushi pinkish texture in the middle. Its like those medium rare beef steaks . Beautiful! The palate is dominated by the shitake mushrooms, making the dish very japanese / chinese on the taste although the truffle gave it a frenchy appeal. The aftertaste showed a lingering flavour of the cedar wood, almost like hitting your throat with a plank of wood. A good fusion.
Black Cod (can't remember the full name)
Very tasty, I remember the "dao-you" like flavours ... the cod melts like butter. Feel as a very simple dish but once you have the cod, there is a myriad of fresh sea, the slight presence of wood (i think...or it cld be the aftertaste from the other oaked dishes before) , the pleasant salty sourishness of soy and some scallop-like sweetness.
Lavender Chocolate Ice-Cream with Sea-Salt
Another wonderful creation displaying the exciting combinations of flavours and smells so evident in many of the dishes here. Aromatheraphy food... lavendar oils flood the nose. The bitter sweet chocolate is made exciting by the bits of sea salt that is buried within. Its like those super sour candy with fruit filled centers but in reverse....sweet sweet sweet and suddenly SALTYy.... then sweet sweet SALtyyy... again. A dessert that teases.
What's Not?
There was another fish dish that wasn't quite outstanding (so much so that I can't even remember it). Maybe its cos every dish seemed to be unqiue in its presenation on the palate that our expectations were rising every moment. The beef we had was flavourful but a little dry and there were some complaints of over-saltiness.
Comments
Service was good but not up to a mark of a top tier restaurant... assuming they are targeting the big league. Serving staff needs to be more proactive and focused . Our server for DBF's bdae was v distracted..could be by my gd looks or the confounding smoky wood smells seaping out from the kitchen : ) Try this now! as being the new kid on the block the chef is still going all out to impress and establish its reputation.
Wine Pairings Done:
Minor Appellation Bourgogne
Too many tasted and not many memorable. It could be due to the strong flavours of the food that made it more diifficult for these minor appellation to shine through. However, among those tasted, the highest rated / commended by many were a 2004 Marsanny White- Domaine Fougeray de Beauclair and 2002 Marsannay Red- Joseph roty Clos Dejen (think my spelling is wrong). The white had beautiful nuances of asparagus and honey.
2007 Bird In Hand Pinot Rose, Adelaide Hills
WADA rated 76pts - Tasted at DBF's bdae
Cherry red. Cherry and strawberries on the nose. Unripe fruits with a sour edge. Was overwhelmed by the food.
2000 Katnook Odyssey Cabernet Sauvignon, Coonawara (JO87, JH94) WADA rated 86pts - Tasted at DBF's bdae
Dark brooding black. Strong oak witth dark fruits trying to burst thru. Same situation on the palate. Its like trying to find the black / blueberry bush in a dense forest but when you do find this bush (not George), it is overgrown with full, ripe dark berries. It really tastes extremely young and bright... almost a baby... good tannins and firm acidity will definitely carry this wine thru for another 3-5 years at least. It carries perfectly with the heavily wooded food here.
Pairing SuggestionsThe cuisine is unique and intense. Definitely shouts out for something rhone , a new world shiraz or cab sau. The minor appellation bourgogne wines we had were overwhelmed, except maybe for the chards that held up better with the scallops and a mousse-like starter given with compliments from the chef.
Tuesday, April 22, 2008
Imperial Treasure @ Great World City (87p)
Dear WADEs (Wine And Dine Enthusiasts),
before you embark on this gastronomical , thirst-quenching journey with WADA.... there is one golden rule that you must never forget..... TRUST YOUR OWN SENSES! A rating is a rating ....YOU are your best judge. Never let us tell you what is good or not, TRY IT FOR YOURSELF and create your own journey. The ratings should be used as a directional guide and never be used to take you to your destination. With that in mind... we officially kick off WADA with the first offical review! .............
For the WADA's first ever official review, it is only appropriate that my current most favouritest restaurant be scrutinised objectively.
IMPERIAL TREASURE (CANTONESE CUISINE)
1 Kim Seng Promenade, #02-06 Great World City, Tel: 6732-2232 Opening hours: 11.30am to 2.30pm, 6 to 10.30pm
WADA rating: 57+30=87pts
QPI: 8 ($20-$40 per pax for dim sum and $30-$60 for dinner, depending on whether live seafood is ordered)
WFI: A- (Free corkage, Riedel stemware, staff are wine-adept)
Tasted various times since 2007.
What’s Hot?
Claypot Chicken with Liver or "Ju Ju Kye Po" in cantonese
- I love the fragrance of this dish… even without the claypot lid opened, one can smell the saliva-inducing fragrance of burnt soy sauce infused with the sweet caramelized aromas of the liver. I love to have my Ju Ju Kye Po stirred , not shaken…because it helps to ensure every piece of chicken and pig liver is “stroked” gently against the steaming hot claypot…causing more food smoke to be thrown into the air. Believe you me…neighbouring tables will definitely be intriqued by the delightful smells emitting from your table (that’s how I first got to know about the dish).
The dark brown gravy is perfect in its consistency…. almost gluey yet thin enough to form a silken robe cocoon around the chicken and liver…the savory hoi-sin sauce flavours of the gravy perfectly lifts (to a higher realm) the sweet flavours of the juicy, tender chicken pieces and the exceptionally fresh pig liver. The liver is one of its kind that I have eaten…its like… tai ji quan…a hardness that is delicate…a softness that is tough. Try it for yourself…its hard to describe.
The finish is long…ending with savory sweet notes from the sauce that seems to take its time to glide down your throat.
I have never been a big fan of liver but … every since that fateful day… I have been craving for Ju Ju Kye Po everytime I pass by Great World. Order this dish in advance because they always run out of it… I have only been able to successfully order this dish twice out of the 10 times that I have been there…that means like a 20% hit rate. The staff there tells me the shortage is because of the limited quantities of freshly delivered pig liver every morning….no frozen livers are used even though gahmen propaganda tells us that frozen meats are supposed to taste good?!! …
Mee Pok in Truffle Oil
- Call me “Atas” if you want but… the intoxicating aromas of earth and damp wood from the truffle oil is complexity-ly alluring like a top range Grand Cru Burgundy…say DRC (haven’t tasted one before but am guessing it wld be as heavenly). Its looks like such a humble dish… the mee pok is malnourished-looking, thin and all ruffled up like a vagabond dressed with a few straw and enoki mushrooms. Nothing grand or awesome.. and its got a dirty worn-out brown colour to it. BUT! …the earthy, smoky, burnt rubber bands and wild mushroom flavours that slowly permeate in your mouth , through your nostrils and up to your brain… and down again through your esophagus and finally settling in your stomach.....oooohhh mann… I love this kind of “crouching tiger, hidden dragon” type of food. The mee pok has good “wok-hei” and tastes like what a gd ole bowl of fried mee pok with truffle oil would taste like back in the 70s, when policemen wore shorts.
Claypot Chicken with Yam
- this unique claypot dish consists of mouth-size chucks of chicken pieces swimming in a wonderful pool of yam “soup?”. Smells like yam paste soup watered down with fresh soy bean milk. This is a very balanced dish…its like a pinot... u either fall crazily in love over it or you think its diluted fart water. The milky and slightly powdery yam stock gives the dish a mild dessert-like sweetness to it yet the tender chicken pieces carry are slightly salty and savory. Its like Orh Ni (yam paste dessert) but instead of ginko nuts you have chicken bits. It strikes a pretty good balance of being a main dish with traits of dessert-like qualities. Pretty unique.
Dim sum
- so far the best range of dim sum I have tried with consistent levels of quality across the full range of items. Also tasted various times throughout the past 2 years with consistent notes everytime. It is noteworthy that the main chef helming the Great World outlet was the head chef at Crystal Jade (or so I heard), which Dim Sum is still quite good (will do a review soon). The Char Siew Pau is soft and fluffy with char siew fillings that are coated to a shiny healthy glaze of moderately sweet sauce. The baked version of the Char Siew Pau is just as good and unique (more aromatic too). The other dim sum staples like Siew Mai, Har Gao, Phoenix Claws, Carrot Cake and Black Bean Spare Ribs are better than average and most importantly… FRESH and served HOT!... nothing beats freshly-made piping hot food. Basically.. their steamed selections can be described in three words….Juicy! ..Juicy!...Juicy!...
Try also the Shark’s Fin Dumpling Soup…
the soup is deliciously light soy flavoured with hints of scallop sweetness. Some parts of the dumpling skin could be thinner but all trespasses are forgotten once the fillings of shark’s fin and other tasty morsels spill out from the dumpling…..overall, it is one tasty broth (especially with some red vinegar and ginger shreds)!
What’s Not?
Food wise… I have no major complaints. However, I think the roast goose looks and taste more like roast duck but its difficult to get good goose in Singapore compared to those in HK. The roasted pork with mustard comes in too small a portion (for the hefty price tag) but its chock full of crispy goodness.
They also tend to recommend expensive live seafood dishes which are yet untasted but I suspect that it will be a pocket burning experience.
Comments:
Their private dining rooms are awesome especially the one with a table large enough to fit 20 pax (I think)...take a tour while waiting for your food.
Very elegant dining atmosphere with reasonably priced food for all occasions and at anytime for Dim Sum brunch, business luncheons or family dinners. This is the reason why it is my current favourite dining establishment. So far, I have enjoyed many memorable meals and wines here with my family, childhood frens, best frens and of cos my DBF.
The menu is quite extensive so I suspect that WADA will have more follow up reviews in future…really hope to try their seafood dishes one day.
Food Tasted:
All the above mentioned as well as the roasted meat combinations platter, the roasted duck, roasted chicken, concubine (Gui Fei) chicken and a myriad of their appetizers from fried salt & pepper squid / silver fish etc.
Wine Pairings done:
Can't really remember the many wines tasted at this restaurant , therefore will not attempt to rate as it would be unfair. Will provide some tasting notes of the ones that made the most impression and make some recommendations for wine pairings.
Bowen Cabernet Sauvignon 2001, Coonawara (JO94) -tasted at Teck's birthday dinner
Well-structured with good mellowed down tannins. Mint, plums and medium red to dark fruits. Slight french influence noted. Agreeable with the non-claypot dishes.
Waipara Sauvignon Blanc 2007, NZ - tasted at Teck's birthday dinner
Am sure all my WADE frens that were at the dinner remembered this wine as.... GUAVA! Guava nose, guava taste and guava finish! Fresh and easy to understand. Easy wine to pair here..we had this with the appetizers.
Schlumberger Kiterle Grand Cru Riesling 2005, Alsace (WS91) - tasted with DBF & frens @ dim sum brunch
Kerosene nose intermixed with some citrus fruit. Palate was forgettable which is why i forgot. V agreeable with dim sum.
Loosen Bros Kabinett Riesling 2006, Mosel Saar Ruwel - tasted with the Lor Selangat crew @ dim sum brunch
Flowery notes on the nose. Pretty pineapplely sweet for a kabinett with some acid balance. I remembered that i had preferred if there had been slightly more citrus type acid, especially to go with the siew mai, har gao and baked char siew pau.
Pavie Macquin Grand Cru Classe B 2001, St emilion (RP89, WS91) - tasted at dinner with my family
Satisfying nose of flowers, dark red fruits and some wild notes. Juicy plums and moderate oak on the palate. Great with the truffle mee pok.
Pairing suggestions:
Have rieslings with the dim sum, in particular a german kabinett or trocken..some residual sugars could go well with the savory steamed dim sum. But avoid overly sweet ones that could cover up the natural sweetness of the prawns that are used in a lot of the dim sum choices . New world rieslings could work too but beware of overly acidified ones.
Cabernet Merlot blends would do well here.... medium fruity ones with some oak..no fruit bombs as again it would cover up the natural sweetness of the fresh produce used at this restaurant.
before you embark on this gastronomical , thirst-quenching journey with WADA.... there is one golden rule that you must never forget..... TRUST YOUR OWN SENSES! A rating is a rating ....YOU are your best judge. Never let us tell you what is good or not, TRY IT FOR YOURSELF and create your own journey. The ratings should be used as a directional guide and never be used to take you to your destination. With that in mind... we officially kick off WADA with the first offical review! .............
For the WADA's first ever official review, it is only appropriate that my current most favouritest restaurant be scrutinised objectively.
IMPERIAL TREASURE (CANTONESE CUISINE)
1 Kim Seng Promenade, #02-06 Great World City, Tel: 6732-2232 Opening hours: 11.30am to 2.30pm, 6 to 10.30pm
WADA rating: 57+30=87pts
QPI: 8 ($20-$40 per pax for dim sum and $30-$60 for dinner, depending on whether live seafood is ordered)
WFI: A- (Free corkage, Riedel stemware, staff are wine-adept)
Tasted various times since 2007.
What’s Hot?
Claypot Chicken with Liver or "Ju Ju Kye Po" in cantonese
- I love the fragrance of this dish… even without the claypot lid opened, one can smell the saliva-inducing fragrance of burnt soy sauce infused with the sweet caramelized aromas of the liver. I love to have my Ju Ju Kye Po stirred , not shaken…because it helps to ensure every piece of chicken and pig liver is “stroked” gently against the steaming hot claypot…causing more food smoke to be thrown into the air. Believe you me…neighbouring tables will definitely be intriqued by the delightful smells emitting from your table (that’s how I first got to know about the dish).
The dark brown gravy is perfect in its consistency…. almost gluey yet thin enough to form a silken robe cocoon around the chicken and liver…the savory hoi-sin sauce flavours of the gravy perfectly lifts (to a higher realm) the sweet flavours of the juicy, tender chicken pieces and the exceptionally fresh pig liver. The liver is one of its kind that I have eaten…its like… tai ji quan…a hardness that is delicate…a softness that is tough. Try it for yourself…its hard to describe.
The finish is long…ending with savory sweet notes from the sauce that seems to take its time to glide down your throat.
I have never been a big fan of liver but … every since that fateful day… I have been craving for Ju Ju Kye Po everytime I pass by Great World. Order this dish in advance because they always run out of it… I have only been able to successfully order this dish twice out of the 10 times that I have been there…that means like a 20% hit rate. The staff there tells me the shortage is because of the limited quantities of freshly delivered pig liver every morning….no frozen livers are used even though gahmen propaganda tells us that frozen meats are supposed to taste good?!! …
Mee Pok in Truffle Oil
- Call me “Atas” if you want but… the intoxicating aromas of earth and damp wood from the truffle oil is complexity-ly alluring like a top range Grand Cru Burgundy…say DRC (haven’t tasted one before but am guessing it wld be as heavenly). Its looks like such a humble dish… the mee pok is malnourished-looking, thin and all ruffled up like a vagabond dressed with a few straw and enoki mushrooms. Nothing grand or awesome.. and its got a dirty worn-out brown colour to it. BUT! …the earthy, smoky, burnt rubber bands and wild mushroom flavours that slowly permeate in your mouth , through your nostrils and up to your brain… and down again through your esophagus and finally settling in your stomach.....oooohhh mann… I love this kind of “crouching tiger, hidden dragon” type of food. The mee pok has good “wok-hei” and tastes like what a gd ole bowl of fried mee pok with truffle oil would taste like back in the 70s, when policemen wore shorts.
Claypot Chicken with Yam
- this unique claypot dish consists of mouth-size chucks of chicken pieces swimming in a wonderful pool of yam “soup?”. Smells like yam paste soup watered down with fresh soy bean milk. This is a very balanced dish…its like a pinot... u either fall crazily in love over it or you think its diluted fart water. The milky and slightly powdery yam stock gives the dish a mild dessert-like sweetness to it yet the tender chicken pieces carry are slightly salty and savory. Its like Orh Ni (yam paste dessert) but instead of ginko nuts you have chicken bits. It strikes a pretty good balance of being a main dish with traits of dessert-like qualities. Pretty unique.
Dim sum
- so far the best range of dim sum I have tried with consistent levels of quality across the full range of items. Also tasted various times throughout the past 2 years with consistent notes everytime. It is noteworthy that the main chef helming the Great World outlet was the head chef at Crystal Jade (or so I heard), which Dim Sum is still quite good (will do a review soon). The Char Siew Pau is soft and fluffy with char siew fillings that are coated to a shiny healthy glaze of moderately sweet sauce. The baked version of the Char Siew Pau is just as good and unique (more aromatic too). The other dim sum staples like Siew Mai, Har Gao, Phoenix Claws, Carrot Cake and Black Bean Spare Ribs are better than average and most importantly… FRESH and served HOT!... nothing beats freshly-made piping hot food. Basically.. their steamed selections can be described in three words….Juicy! ..Juicy!...Juicy!...
Try also the Shark’s Fin Dumpling Soup…
the soup is deliciously light soy flavoured with hints of scallop sweetness. Some parts of the dumpling skin could be thinner but all trespasses are forgotten once the fillings of shark’s fin and other tasty morsels spill out from the dumpling…..overall, it is one tasty broth (especially with some red vinegar and ginger shreds)!
What’s Not?
Food wise… I have no major complaints. However, I think the roast goose looks and taste more like roast duck but its difficult to get good goose in Singapore compared to those in HK. The roasted pork with mustard comes in too small a portion (for the hefty price tag) but its chock full of crispy goodness.
They also tend to recommend expensive live seafood dishes which are yet untasted but I suspect that it will be a pocket burning experience.
Comments:
Their private dining rooms are awesome especially the one with a table large enough to fit 20 pax (I think)...take a tour while waiting for your food.
Very elegant dining atmosphere with reasonably priced food for all occasions and at anytime for Dim Sum brunch, business luncheons or family dinners. This is the reason why it is my current favourite dining establishment. So far, I have enjoyed many memorable meals and wines here with my family, childhood frens, best frens and of cos my DBF.
The menu is quite extensive so I suspect that WADA will have more follow up reviews in future…really hope to try their seafood dishes one day.
Food Tasted:
All the above mentioned as well as the roasted meat combinations platter, the roasted duck, roasted chicken, concubine (Gui Fei) chicken and a myriad of their appetizers from fried salt & pepper squid / silver fish etc.
Wine Pairings done:
Can't really remember the many wines tasted at this restaurant , therefore will not attempt to rate as it would be unfair. Will provide some tasting notes of the ones that made the most impression and make some recommendations for wine pairings.
Bowen Cabernet Sauvignon 2001, Coonawara (JO94) -tasted at Teck's birthday dinner
Well-structured with good mellowed down tannins. Mint, plums and medium red to dark fruits. Slight french influence noted. Agreeable with the non-claypot dishes.
Waipara Sauvignon Blanc 2007, NZ - tasted at Teck's birthday dinner
Am sure all my WADE frens that were at the dinner remembered this wine as.... GUAVA! Guava nose, guava taste and guava finish! Fresh and easy to understand. Easy wine to pair here..we had this with the appetizers.
Schlumberger Kiterle Grand Cru Riesling 2005, Alsace (WS91) - tasted with DBF & frens @ dim sum brunch
Kerosene nose intermixed with some citrus fruit. Palate was forgettable which is why i forgot. V agreeable with dim sum.
Loosen Bros Kabinett Riesling 2006, Mosel Saar Ruwel - tasted with the Lor Selangat crew @ dim sum brunch
Flowery notes on the nose. Pretty pineapplely sweet for a kabinett with some acid balance. I remembered that i had preferred if there had been slightly more citrus type acid, especially to go with the siew mai, har gao and baked char siew pau.
Pavie Macquin Grand Cru Classe B 2001, St emilion (RP89, WS91) - tasted at dinner with my family
Satisfying nose of flowers, dark red fruits and some wild notes. Juicy plums and moderate oak on the palate. Great with the truffle mee pok.
Pairing suggestions:
Have rieslings with the dim sum, in particular a german kabinett or trocken..some residual sugars could go well with the savory steamed dim sum. But avoid overly sweet ones that could cover up the natural sweetness of the prawns that are used in a lot of the dim sum choices . New world rieslings could work too but beware of overly acidified ones.
Cabernet Merlot blends would do well here.... medium fruity ones with some oak..no fruit bombs as again it would cover up the natural sweetness of the fresh produce used at this restaurant.
Monday, April 21, 2008
Wine & Dine Advocate: Introduction
Thank you for the flattering introduction by my dearly beloved Fiona (DBF).
The intention to start a wine and dine blog has been in my head for the longest time. The trigger point had been the past week of intense wining and dining for DBF’s week-long birthday celebrations. We had realised that we should document all our great food and wine exploits as well as give a detailed critique based on our amateurish palate.
Being a controller and accountant by training, I like numbers and reading into them. So I have devised a 100 points rating system for food and will be adopting parker’s 100 point system for the wines.
First, some housekeeping matters… in order to avoid future confusions with Wine & Dine magazine, the official name of this blog will be known as the Wine And Dine Advocate (WADA) …sounds catchier. Hopefully, one day it will be published as a magazine so that I can retire from my current job to concentrate on wining and dining! and writing about it.
The dining experience will be assessed based on the all original, officially-licensed, copyrighted-protected WADA 100 point rating system as follows:
Criteria (Max points awarded)
Food component (65 pts) categorised as follows:
Presentation (10pts) -Colour or brilliance, appeal
Aroma (15pts) -Intensity, complexity, allure
Taste (30pts) - Purity and complexity of flavours, tastiness factor, freshness, aftertaste
Bonus (10pts)
Other components (35 pts) categorised as follows:
Service (10pts) -Politeness, service speed and responsiveness, X-(tra mile) factor
Setting (10pts) -Ambience or character, level of cleanliness / hygiene
Menu (5pts) -Variety of choices, extensitivity of menu
Overall (10pts) - Soul and uniqueness.
_________
Total 100 pts
Ratings will be presented as such (65+35)pts = 100pts, the 65pts representing purely the food component of the score.
In addition, a Quality Price Index (QPI) score will be given to identify the dining establishments that serve great food at reasonable prices.
1 -----> Major pass
2
3
4
5 ----->So-so can try
6
7
8
9
10 ----> Try it at least once in your lifetime
Being a wine enthusiast, my gripe with restaurants is the excessive corkage fee that some establishments charge. It absolutely infuriates me when the establishment in question doesn’t have a wine list or lists just a label each of a red and a white. To me, wine to food is like pepper to soup, curry to prata, freshly squeezed lime to mee siam and a whole load of other synergistic combinations. Therefore, I have devised another KPI to measure the “wine-friendliness” of an establishment.
The Wine Friendly Index (WFI)
A : Free corkage, excellent stemware, waiters have good knowledge of wines n how to serve it.
B
C
D : Slightly overpriced corkage, standard ikea-class stemware, waiters at least can differentiate between white vs red wine.
E
F : Avoid mention of wine here. Abnoxiously priced corkage or does not allow BYOB or wines to be consumed at all.
Wines will be rated based on the parker 100 point scale as per below:
Criteria (Max points awarded)
Base (50pts) - All wines ratings range from 50 - 100 pts.
Colour / Appearance (5pts) - Clarity,Intensity, Brightness, Purity
Aroma / Bouquet (15pts) - Intensity, Multi-dimensions, Cleanliness, Allure
Palate / Taste (20pts) - Intensity & Balance, Tannins, Acidity Depth & Length (Finish), Cleanliness,Complexity.
General (10pts) - Aging potential, Character, Overall quality/attractiveness, Soul
The intention to start a wine and dine blog has been in my head for the longest time. The trigger point had been the past week of intense wining and dining for DBF’s week-long birthday celebrations. We had realised that we should document all our great food and wine exploits as well as give a detailed critique based on our amateurish palate.
Being a controller and accountant by training, I like numbers and reading into them. So I have devised a 100 points rating system for food and will be adopting parker’s 100 point system for the wines.
First, some housekeeping matters… in order to avoid future confusions with Wine & Dine magazine, the official name of this blog will be known as the Wine And Dine Advocate (WADA) …sounds catchier. Hopefully, one day it will be published as a magazine so that I can retire from my current job to concentrate on wining and dining! and writing about it.
The dining experience will be assessed based on the all original, officially-licensed, copyrighted-protected WADA 100 point rating system as follows:
Criteria (Max points awarded)
Food component (65 pts) categorised as follows:
Presentation (10pts) -Colour or brilliance, appeal
Aroma (15pts) -Intensity, complexity, allure
Taste (30pts) - Purity and complexity of flavours, tastiness factor, freshness, aftertaste
Bonus (10pts)
Other components (35 pts) categorised as follows:
Service (10pts) -Politeness, service speed and responsiveness, X-(tra mile) factor
Setting (10pts) -Ambience or character, level of cleanliness / hygiene
Menu (5pts) -Variety of choices, extensitivity of menu
Overall (10pts) - Soul and uniqueness.
_________
Total 100 pts
Ratings will be presented as such (65+35)pts = 100pts, the 65pts representing purely the food component of the score.
In addition, a Quality Price Index (QPI) score will be given to identify the dining establishments that serve great food at reasonable prices.
1 -----> Major pass
2
3
4
5 ----->So-so can try
6
7
8
9
10 ----> Try it at least once in your lifetime
Being a wine enthusiast, my gripe with restaurants is the excessive corkage fee that some establishments charge. It absolutely infuriates me when the establishment in question doesn’t have a wine list or lists just a label each of a red and a white. To me, wine to food is like pepper to soup, curry to prata, freshly squeezed lime to mee siam and a whole load of other synergistic combinations. Therefore, I have devised another KPI to measure the “wine-friendliness” of an establishment.
The Wine Friendly Index (WFI)
A : Free corkage, excellent stemware, waiters have good knowledge of wines n how to serve it.
B
C
D : Slightly overpriced corkage, standard ikea-class stemware, waiters at least can differentiate between white vs red wine.
E
F : Avoid mention of wine here. Abnoxiously priced corkage or does not allow BYOB or wines to be consumed at all.
Wines will be rated based on the parker 100 point scale as per below:
Criteria (Max points awarded)
Base (50pts) - All wines ratings range from 50 - 100 pts.
Colour / Appearance (5pts) - Clarity,Intensity, Brightness, Purity
Aroma / Bouquet (15pts) - Intensity, Multi-dimensions, Cleanliness, Allure
Palate / Taste (20pts) - Intensity & Balance, Tannins, Acidity Depth & Length (Finish), Cleanliness,Complexity.
General (10pts) - Aging potential, Character, Overall quality/attractiveness, Soul
Sunday, April 20, 2008
Inspiration Vin et Diner
Inspiration for setting up WAD?...There wasn't really any inspiration to begin with. Afterall, blogging isn't an original idea anymore. It's more to share a passion i would say. Alex's passion for good food and wines. If you know Alex, you'll know how passionate he is of wines. But just a word of caution if you don't know him, Don't get him started on wine or food, he'll never stop! He'll probably drown you in his never-ending lecture on food paring and wines ranging from fruity Australians to vintage Bordeaux, Italian, South African, Chilean and all the way to cheap Great Wall of China wines. But if you ever need some good recommendations for wines or a place to eat, you can always count on him to give ya a few good options that works within your budget and taste. Sometimes, i adore the way he's able to charm his way around friends and relatives with his knowledge on wines. Most impressed by how he's able to convert some "i-don't-like-wine" people like myself to start appreciating grapes. Cant quite remember when we started exploring places for good food or why and how we started on wines. Hope this blog will just help us remember where we've been and what we drank. - Fiona
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