It was my 19th wedding anniversary & we’d a delectable time @ the Gordon Grill. The restaurant was almost full-house. I'm glad it hasn't lost its old charm.
The Compliments from the Chef was the Salmon Sashimi with Caviar. Specially created by the Chef was the Degustation Menu, starting with 3 appetisers:
The Japanese Cold Noodles with King Crab & Caviar was a simple start. Nothing fanciful but it was light & especially tasty with the seafood & a touch of seaweed. Quail & Foie Gras in Raspberry & Walnut Vinaigrette – I love the crispy, tender quail & of course, I’ve no complaints on my favourite Foie Gras. It was indeed a witty combination. Abalone in Iberico Ham & Poultry Essence was an interesting creation. Dug into the soup was a surprise find of a soft-poached organic egg. The essence from the ham was overpowering, so delicious with the bits of abalone, which gave an extra punch. Main course: Braised Wagyu Cheek & US Beef Fillet. Wagyu Cheek seemed to be the latest in-thing as I’ve been getting this dish in most fine-dining restaurants like Les Amis. The braised cheek was cleverly braised in Red wine reduction & melts in your mouth. Gordon Grill prides itself as the steak connoisseur & the quality steak has indeed lived up to its reputation. Although at a request of medium-well, it was tender & enticing; one of the best I’ve ever eaten. Dessert was the Warm Chocolate Moelleux, served with Pistachio sabayon & milk-jam ice-cream. Chocs, like Diamonds, are women’s best friends. Athough a common sight in many restaurants, this sweet sends any dessert fanatics into a frenzy.
The lovely dinner ended with a sweet & thoughtful note as we were greeted by a surprise. Arrived at our table was a complimentary cake from the restaurant, wishing us “Happy Anniversary, Mr/Mrs Kua!”. The plain-looking Swiss Roll was more than appetizing, with Raisins & Chocolate mousse filling. Impeccable 5-star service, marvellous Haute cuisine, Gordon Grill is about fine dining in style & an intimate experience of Continental art.