The food was infused with different flavours, textures and temperatures.
This was my appertizer. Maple Glazed Vancouver Island Scallops with thyme roasted apple and celeriac puree and apple gel. The apple gel provided the sweetness. The roasted apple and celeriac puree is creamy but not too buttery. Mixed with slightly crusted and salted scallops, the dish was delish.
My main course was a cinammon smoked duck breast with red kuri squash risotto, sage and apple jus. The duck was superb. It was tender, and the apple jus added just a little bit of necessary sweet to it. I am not the biggest fan of risotto. Being a Chinese, I always like the risotto al dante (I like firmness!). The fried sage on the other hand added that little bit of crunchiness to the whole dish.
Now the desert was cool. The little jelly pouch breaks, and the liquid comes out. Tops that with the icecream, and it was delicious. The Creme Brulee is always my favourite. Creamy and sweet. Love it.
Finally, another chef compliment to finish our meal, we had the famous Thomas Haas Sprinkle Chocolate Cookies. Yum.
This restaurant is not new. It is in the lobby of the Metropolitan Hotel. The food critiques seem to have forgotten its existence. BUT, it does have its newly appointed, young prodigy Executive Chef (prevoiusly from C Restaurant), Quang Dang (http://www.metropolitan.com/diva/quang_dang.htm) Check it out!
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