Infuzi

Finally I remembered to take pictures at Infuzi, however, they came out ugly looking.. will try to ask my cousin to pass me the pictures another night.

You can actually ask for a special menu created for you at a higher price if you are particular in what you want to eat ... This picture of the fresh lobster is from another night where I requested to have a boston lobster steamed in a butter sauce ... yum delicious ... perfectly tender and the butter was nicely rich!

For the dinner I had with my cousin, I had a very nice steak ... I didn't order the Pan-Seared AustralianWagyu Rib-eye (Marbling 8+) with Red Wine sauce because when I had it previously, it wasn't what I expected ... when I ate it ... I was thinking ... I can go buy a piece of waygu at mediya and cook it myself ... perhaps the piece of meat was a bit thin for me .. hahahahah

I had the Grilled U.S Angus Rib-eye with Pearl Onion Sauce & Parsley Butter and my cousin had Duo of Kurobuta Pork;Pan-Roasted Rack with Sautéed Cherry Tomatoes with Chorizo, Braised Belly with Mirin & Rice Vinegar Reduction . My cousin greatly enjoyed the dish... I will try to get you a picture of that ... my pictures came out awfully dark and it just looks like a few blocks on a plate.

On a separate occasion, I went and had the set meal ... the newest addition to one of their set meals is a nice prawn pasta in curry sauce; I honestly think that they should include this on their menu as a standard entree.

Carpaccio of Yellow-fin Tunawith Arugula Salad,Anchovy Mayonnaise & Lime
Dressing
Caviar Pan-Fried Duck Liverwith Duck Sausage Confit,Onion Compote & Mesclun Salad
Prawn Pasta tossed inLight Curried Cream & Aged Parmesan
Sorbet
Grilled U.S Angus Tenderloin of Beef with Mushroom & Bacon Sauce
Slow-Baked Chocolate withPeanut Mousse & Berries' Puree
Coffee or Tea

Infuzi has a few good dishes ... the Maine Lobster Pasta with Lobster Oil & Japanese Seaweed, the Seared Hokkaido Scallops, Pan-Roasted Mud Crab Cake, Pan-Fried Duck Liver with Port Reduction

I think Satellite has some photos from Infuzi also ... but I don't think she will ever upload them ...

The Olive @ Genting Hotel

Ok ok ... maybe I am too picky ... but although the restaurant is good ... I wouldn't say it was fantastic, seeing that it is a signature award-winning restaurant!


The better looking image is from Jules eating guide! See the difference in photography!

Mind the pictures ... back then I was really trying to figure out how to use this phone ... but now I am just pure lazy to switch the settings around. My cousin says I should go for photography class! Hurhur ... what I really want is a professional digital camera ... anyone wanna buy for me ... the one I want ah ... is like a couple thousand dollars .... muahahahahahhahaha ... I'm waiting!!!!!

The only things I found good were, 1 the antipasto plate, 2 the mushroom soup, 3 the steaks (unfortunately, they forgot to give me good grade olive oil and balsamic to dip my t-bone steak in, although it didn't need it)

The rest liked the portobello mushrooms ... but I found the serving a bit pathetic!

I think Vikki ordered the pasta with clams ... she found it a bit on the tangy side cause they used a lemon tomato sauce type base ... but of course sometimes I feel it doesn't make a difference because Vik loves to use Tobasco sauce!

Miss Fang Tai had the Squid ink pasta, she found the pasta a bit over cooked ... but the sauce was yummy on the jalat side of things.

Daniel's Ribeye steak was nice also!

To be fair, I got to admit, by the time the pizza came, I was a bit too full and couldn't really taste the pizza ... if I had not pigged out so quickly, I think I would still be able to give a fair review of the pizza.... hahahaha

World Gourmet Summit 2008 - Global Kitchen

Met up with a friend to try out the menu at Global Kitchen during the World Gourmet Summit.
Hotel: Pan Pacific Singapore
Restaurant Type: International
Partner Chef(s): Joseph Martin
Masterchef: Eric Dequin & Stéphane Carrade
Enquiries: (65) 6826 8240

It was fairly delicious and I had a pleasant surprise with the pea soup! Yes pea soup! I don't like peas but perhaps I was hungry that day cause I finished the whole bowl!

Next came the foie gras and seared scallops as a starter! They are french chefs, of course they know how to cook a succulent piece of foie gras... The foie gras sauce base was a strawberry red wine sauce. The scallops were not too fascinating.

Next came the mains. I had the lamb while my friend had the fish. The lamb was superbly tender and yet again I forgot to take a photo of it. My friend enjoyed the fish!

Dessert - as mush as I don't eat dessert ... well here's the photos since it was a set meal anyway!

Great with presentation and service was superb!