Tuesday, September 20, 2011
Of Silk, figs, and Andre
This past Sunday was our 12th wedding anniversary, which is also known as the silk anniversary. I only found out about this via an internet search when a friend asked which anniversary is the 12th. As it happened, one of the presents that I got for hubby is a silk tie, so it’s totally in sync with the theme!
90g unsalted butter at RT
60g icing sugar
30g whole egg
20g almond powder
150g light flower
55g caster sugar
¼ vanilla bean
50g egg yolk
12g light flour
12g corn starch
40g unsalted butter at RT
40g icing sugar
40g whole egg
40g almond powder
6 large figs
30B syrup (130g sugar +100g water)
13. Spread a layer of raspberry jam onto the baked tartlet, then pipe a mound of Chantilly on top.
14. Arrange 8 slices of figs in an overlapping pattern onto each tartlet
15. Heat 50g apricot jam and 10g kirsch in a small saucepan until fluid. Brush onto cut surfaces of figs
16. Top each tartlet with a raspberry and you’re done!
We had some of this for dessert the day before our anniversary and gave some away to friends when hubby went to play tennis with them, but our real celebration was the dinner at chef Andre Chiang’s eponymous restaurant Andre. I liked his cooking when he was helming Jaan at the top of Swissotel, but somehow never got around to trying his own place since he opened it about a year ago. I made the booking more than a month ago because it is F1 week in Singapore and it never hurts to be prepared.
The front of the restaurant was so inconspicuous that I missed it the first time and had to double back and drive down a short stretch the wrong way to get back. Good thing Sunday night traffic is light in this part of the town. The restaurant has the feel of a house. Off to the side on the first floor is a small sitting area, but we were led to the second floor dining room. The space has the clean modern feel of a French house. One side of the wall has black and white wall papers of a little forest, and sheep clad in suede are used as bag stools.
Hubby chose the wine pairing, as it is too tiring to try to pick out wines that will go with most of the eight-course meal, especially since I don’t drink. I notice most other guests opt for this lazy option as well.
His eight-course menu is based on his “octophilosophy”, the concept of which is highlighted in the link above, so I shall not repeat it here.
The first course is Pure, which was scallop ravioli, chives& dill flower in purple cauliflower consume. Very little seasoning was used and the fragrance of the dill flowers ties everything together nicely.
Next came Salt: French oyster wrapped in Japanese seaweed, served granny smith foam. The dish was decorated with tiny cubes of cucumbers and apples. No salt was added, only the saltiness from the oyster provided seasoning.
Our final course was “terroir”, although in our case it’s something from the sky: French pigeon with pigeon jus, pea purée & potato gnocchi. I was still recovering from the last dish and found the pigeon a little too gamey for my taste, although to be honest it was a perfectly cooked pigeon, with just a hint of pinkness in the centre, so Hubby was more than happy to finish my portion for me.