. The Tasting Palette .

The yearly World Gourmet Submit was here again, bringing along with it a wave of star chefs with enough Michelin stars blind us all. I received an emailer tempting me with a degustation menu by 2 Michelin Star chef, Marco Sacco at Domvs at Sheraton Tower. Immediately, I rang my dad to see if he would be interested in going. To be honest, I was simply testing waters. However, I was pleasantly surprised when my dad asked me if I was free on Thursday night. I was so ecstatic that I could have high-fived everyone around me. I have yet to experience a Michelin-starred dining experience and have always hoped for this gleaming opportunity.

On the night of 24th April, I headed down to Domvs expectantly. Prior to that evening, I have been reading up on star chef Marco Sacco. His reputation is undisputed as he brought his family’s restaurant Piccolo Lago its first Michelin-star in 2004 and its second in 2007. This left me wanting to experience the magic he creates with his kitchen tools.

The restaurant was filled with couples and groups and it was no surprise that they were there for the same reason as I. I then found out from the restaurant manager that the reservation line has been ringing endlessly and the restaurant was packed for that entire week.

I was certain that this would be an experience worth every single cent of the $165++ that I’ll be paying for. I was proven correct right from the first dish.

First to dazzle was the beef tartare drizzled with raspberry vinegar, served with julienned summer vegetables. This waiter told us that the beef tartare was prepared using sparkling water (not that I found it any different). In any case, this elegant dish was a perfect synthesis of flavours and textures. The finely chopped raw beef was lightly seasoned with salt, black pepper and herbs. The thin strips of red bell peppers, zucchini and the glistering pearl onions completed the dish with its interesting arrays of textures. This was complemented with a raspberry vinegar sauce that playfully intrigues my taste buds with its subtle sweetness and light acidity, whetting my appetite for the following dishes to come.

Beef Tartare with raspberry vinegarOther memorable dishes of the night’s dinner included the flan di bettelmatt. The flan wasn’t a custard-filled dessert as one may expect. Instead, its name suggested its texture which was light and custardy, almost like a Portuguese egg tart. The top was browned which gave it a smoky flavour. Together with the spiced pears and cranberries, this dish is really quite hard to beat in terms of its originality and execution. I learnt that this flan was made with Bettelmatt cheese which is an herbed cheese unique to Piedmonte where Sacco is from. I just love it when chefs make use of the freshest produce in their town/country to bring out the best of their cuisine. The ingredients chosen tell an intriguing story of a chef’s personality and his roots.

Beef Tartare with raspberry vinegar

Flan di bettelmatt- Bettelmatt Flan, spiced pears and cranberriesAfter gobbling down (I did try to savour it as slowly as I could) the flan, I was at the edge of my seat excitedly waiting for the remaining of Sacco’s creations to wow me. And they did dish after dish. Every dish was a surprising blend of flavours and textures in the most unlikely manner yet they continue to entertain and delight my senses.

Flan di bettelmatt- Bettelmatt Flan, spiced pears and cranberries

The ravioli packs a punch! Filled with potato and beet and served with veal jus and cheese foam, it took my taste buds on a rollercoaster ride with its unique combination.

The tagliolini carbonara with cured ham was the epitome of carbonara. Many mistake carbonara for being a cream sauce yet it just simply indicates the creamy texture of the sauce and not the ingredient used!

The only time when I was disappointed with the food stemmed from cultural difference rather than anything else. Whipped pike in cream of pea a dish I was wary of the minute I saw it on the menu. It was the first time trying the pike and the strong fishy taste did not take to me. The twice-cooked suckling pig while being cooked to perfection with its crispy skin and tender meat was too fatty for my liking. The licorice sauce did not go too well with me and I rather have my traditional Chinese suckling pig anytime.

The disappointment was soon forgotten when our dessert arrived. We were served liquid tiramisu in a cocktail glass. Tiramisu is like the quintessential of Italian dessert. What Sacco had in mind was to preserve its tradition while giving it a new lease of life. This liquid tiramisu was the pick me up that I really needed after a week long of work. This reinterpretation did away with the savoiardi, the light sponge cakes, and drew focus to the sweet and lusciously smooth mascarpone cream contrasted with the fresh, strongly-brewed espresso.

By the end of dinner, I wished that I could stop time (as cheesy as that might sound) so that I could slowly savour those starry moments right from the start, all over again.

Raviolone di patate e barbabietole, spuma di mascarpa
Pasta filled with potato and beet with cured meat chips, veal essence and cheese foam

Carbonara Au Coque
Tagliolini pasta with ham, cream and yolks

The egg yolk based carbonara sauce- the white crisp is actually made from milk foam.
Really amazing! It has little taste but it melts in your mouth the moment you place it on your tongue.

Whipped pike with cream of pea

Twice-cooked Suckling Pig in Liquorice sauce and potato foam

Tiramisu' Liquido
liquid tiramisu, espresso and mascapone cream

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Masterclasses- World Gourmet Submit 2008 Joel Robuchon in Hong Kong Hong Kong- The more traditional Macau Bites Hong Kong Bites- Sweets to remember Da Paolo- La Terrazza Apple and Rhubarb Crumble My sunshine after the rain: BBQ fun! My Italian Romance: Ristorante Da Valentino Ending our Sunday with Pregos Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Thursday, April 24, 2008 Marco Sacco at Domvs- Starry starry night The yearly World Gourmet Submit was here again, bringing along with it a wave of star chefs with enough Michelin stars blind us all. I received an emailer tempting me with a degustation menu by 2 Michelin Star chef, Marco Sacco at Domvs at Sheraton Tower. Immediately, I rang my dad to see if he would be interested in going. To be honest, I was simply testing waters. However, I was pleasantly surprised when my dad asked me if I was free on Thursday night. I was so ecstatic that I could have high-fived everyone around me. I have yet to experience a Michelin-starred dining experience and have always hoped for this gleaming opportunity. On the night of 24th April, I headed down to Domvs expectantly. Prior to that evening, I have been reading up on star chef Marco Sacco. His reputation is undisputed as he brought his family’s restaurant Piccolo Lago its first Michelin-star in 2004 and its second in 2007. This left me wanting to experience the magic he creates with his kitchen tools. The restaurant was filled with couples and groups and it was no surprise that they were there for the same reason as I. I then found out from the restaurant manager that the reservation line has been ringing endlessly and the restaurant was packed for that entire week. I was certain that this would be an experience worth every single cent of the $165++ that I’ll be paying for. I was proven correct right from the first dish. First to dazzle was the beef tartare drizzled with raspberry vinegar, served with julienned summer vegetables. This waiter told us that the beef tartare was prepared using sparkling water (not that I found it any different). In any case, this elegant dish was a perfect synthesis of flavours and textures. The finely chopped raw beef was lightly seasoned with salt, black pepper and herbs. The thin strips of red bell peppers, zucchini and the glistering pearl onions completed the dish with its interesting arrays of textures. This was complemented with a raspberry vinegar sauce that playfully intrigues my taste buds with its subtle sweetness and light acidity, whetting my appetite for the following dishes to come. Beef Tartare with raspberry vinegarOther memorable dishes of the night’s dinner included the flan di bettelmatt. The flan wasn’t a custard-filled dessert as one may expect. Instead, its name suggested its texture which was light and custardy, almost like a Portuguese egg tart. The top was browned which gave it a smoky flavour. Together with the spiced pears and cranberries, this dish is really quite hard to beat in terms of its originality and execution. I learnt that this flan was made with Bettelmatt cheese which is an herbed cheese unique to Piedmonte where Sacco is from. I just love it when chefs make use of the freshest produce in their town/country to bring out the best of their cuisine. The ingredients chosen tell an intriguing story of a chef’s personality and his roots. Beef Tartare with raspberry vinegar Flan di bettelmatt- Bettelmatt Flan, spiced pears and cranberriesAfter gobbling down (I did try to savour it as slowly as I could) the flan, I was at the edge of my seat excitedly waiting for the remaining of Sacco’s creations to wow me. And they did dish after dish. Every dish was a surprising blend of flavours and textures in the most unlikely manner yet they continue to entertain and delight my senses. Flan di bettelmatt- Bettelmatt Flan, spiced pears and cranberries The ravioli packs a punch! Filled with potato and beet and served with veal jus and cheese foam, it took my taste buds on a rollercoaster ride with its unique combination. The tagliolini carbonara with cured ham was the epitome of carbonara. Many mistake carbonara for being a cream sauce yet it just simply indicates the creamy texture of the sauce and not the ingredient used! The only time when I was disappointed with the food stemmed from cultural difference rather than anything else. Whipped pike in cream of pea a dish I was wary of the minute I saw it on the menu. It was the first time trying the pike and the strong fishy taste did not take to me. The twice-cooked suckling pig while being cooked to perfection with its crispy skin and tender meat was too fatty for my liking. The licorice sauce did not go too well with me and I rather have my traditional Chinese suckling pig anytime. The disappointment was soon forgotten when our dessert arrived. We were served liquid tiramisu in a cocktail glass. Tiramisu is like the quintessential of Italian dessert. What Sacco had in mind was to preserve its tradition while giving it a new lease of life. This liquid tiramisu was the pick me up that I really needed after a week long of work. This reinterpretation did away with the savoiardi, the light sponge cakes, and drew focus to the sweet and lusciously smooth mascarpone cream contrasted with the fresh, strongly-brewed espresso. By the end of dinner, I wished that I could stop time (as cheesy as that might sound) so that I could slowly savour those starry moments right from the start, all over again. Raviolone di patate e barbabietole, spuma di mascarpa Pasta filled with potato and beet with cured meat chips, veal essence and cheese foam Carbonara Au Coque Tagliolini pasta with ham, cream and yolks The egg yolk based carbonara sauce- the white crisp is actually made from milk foam. Really amazing! It has little taste but it melts in your mouth the moment you place it on your tongue. Whipped pike with cream of pea Twice-cooked Suckling Pig in Liquorice sauce and potato foam Tiramisu' Liquido liquid tiramisu, espresso and mascapone cream link \| posted by simin at 10:14 PM \| 0 Comments: Want to Post a Comment? back to main page
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