Nov

.Imperialized: Pine Court

30 October 2008 – A Belated 13th Month Anniversary Post.

Another wonderful visit to one of the restaurants in Meritus Mandarin. Sadly, Triple Three, the only untried at MM) was closed due to renovation. In fact, the whole hotel is undergoing a renovation such that the main tower is linked to other towers via the fifth floor.

The fifth floor brought us to constructed-walls that covered up certain places. And i think like what Cheeky said..the swimming pool is being blocked..

We walked on a series of not-so-nice (perhaps temporary) carpets before reaching the lifts that bring us up to the 35th storey where Pine Court is. To mention briefly, I’m not too sure what’s opposite Pine Court but it looks like a really nice Ballroom. Grand.

Entrance

Greeted with a modern-court entrance, we walked along the bright corridor with 6 unique vases and down a short flight of stairs before we were brought to a court-like dining place.

Imperialised

The ceilings of the place was virtually all brightened with pinkish-orange lights. To be accurate, they were of the colours of a Guava Juice. The theme of the place, I must say, is mainly brought out by the veiled big lanterns hanging from the ceiling in the middle of the place.

But I do feel that the integrity of the court is lacked at the end where the tall brick wall stands. I thought it would have been more like a court-dining-room if the wooden screens have been extended a little more.

Menu

I didnt catch the name of the complementary appetiser well. Only to hear her saying that it is “…..wrapped in Beancurd Skin”. After heard ‘beancurd skin’, I laughed at Cheeky who doesnt eat any beancurd, tofu, etc.

and this beancurd skin was fragrant enough to let the taste linger a little longer after it has been swallowed.

Complementary Appetiser

Lobster in Chef Secret Recipe

The man’s choice.~ This has to be the best dish of the night. Whatever the ‘Chef Secret Recipe’ means..but it certainly gave a lingering taste on the tastebuds upon the first bite. While I thought it’s slightly too salty, vampy thought it’s just rice. Which surprised me by a bit since he’s not a sauce lover. But what makes it nice, for me, is how juicy it is which sauces seep through from the Lobster meat is. Even though i’m not sure if he specially gave the sauce-lover the pieces with more sauce.

Freshness was for sure as I looked at how he almost took the lobster meat wholely out of its shell.

Sea Perch with Champagne Sauce

The lady’s choice.~ Served at the same time as the Lobster, the Sea Perch won the night’s dishes in best garnishes but lost to the surprises of the Lobster and the soft shell crab. I gave it a couple of names when I was served. “Popcupine”, “French-fries look-alike”.. It’s kinda amazing how such soft meat can be sliced, fried and ’structured’ to look so rigid.

I didnt expect the Champagne sauce to be so fruity. I expected it to be really champagne-champagne. More delights came when I saw the red and green grapes garnished around the Sea Perch.

Relatively to the Lobster, the Sea Perch is of a light and sweet taste. Fruity sweet! A piece without the sauce made me taste the light fragrance of the piece in its most original batter.

Oh, and I enjoyed plucking each piece of fish out ;p

Venison with Onions

Since my first try of Venison at Top of the M, this is the second time. I always believe that Venison is somewhat ‘rare’ for you wont really see them in normal restaurants in Singapore, at least. And apparently, the style is very different. Contrary to the Top of the M’s french style, the sauces and onions in this dish of Venison have made me as familiar as it could be. Indeed, tender and soft. Kinda love Venison though…since I dislike tough meats.

Brocolli with Scallops

Somewhat as a veg-lover, I haven realised the awful smell and taste of Brocollis if they are not well-cooked. And cheeky said..this doesnt have the awful taste.. Well..I don’t know how awful is the awful taste. I took a stalk of the greens and chew on the juicy head of the Brocolli. It was really juicy. And the chopped scallops were perhaps a li too small to be tasted well. Probably the last favourite for me of the night..maybe coz it’s veg.

Soft Shell Crab with Apple Mint Sauce

Serving sizes of the night were lesser than we have expected, especially after the Suckling Pig is unavailable. We decided to give this dish a try…The typical dishes picked by me; based on it’s sauces. “Apple Mint Sauce” was for sure novel to me.

When it was served, I look at the strips of..Apples and told cheeky..they look like French Fries too, but Mini ones. I took a strip of the apple coated with Mint and enjoyed the weird taste. It was weird how the Apple suddenly felt refreshing amongst all the other Salty or sweet dishes. That supposed to be the ‘after-meal’ fresh, isn’t it?

Oh but the weird thing is the sauce goes very well with the soft shell crab, and the mint taste aint as strong when it’s with the crab.

Contemporary Imperial Court

The mood was casual for the night. Talks revolved around the superficial topics. But I think it was because of the ambience of the place. Unlike the usual french fine dining places, Modern Chinese Restaurants prove to be less abled to ‘touch’ the human soul, or to even put one in the right mood to be really romantic or contemplative. Having said that, I still have this favourite Modern Chinese dining place in mind which proves that they can create an extraordinary ambience too. That is, My Humble House!