Leading up to the lunch, Ed was quite intrigued by how excited I was. The ever resourceful wife had been reading up on this restaurant and in view of all that positive feedback, was really looking forward to trying a new place and sampling cuisine based on the molecular style of cooking.
Unlike some other much hyped but lacklustre experiences, this was an afternoon of wonderful gastronomic delights cooked and presented in very interesting ways:
Restaurant interior: There was actually more bar than table seating which might need some tweaking in the longer run. But the overhanging bottles of alcohol as well as the nondescript brown bottles of spices and other condiments were a nice touch.
Trio of Starters: Charcoal-coloured tempura peppers, Calamari with squid ink wasabi mayo (i think) and lightly fermented grapes to cleanse the palate.

Top: Lime snowball (with pomelo and grapefruit curd) and Four textures of parmesan (with sourdough bread and rocket emulsion)Another positive note to this dining experience was the amount of effort shown in their service: be it explaining each dish to us by the waitors and the chef himself, promptly topping up our water and even wiping the table ever so often so that we have a clean top to start each course. *appreciative beams*
- Going grocery shopping together (which is more functional in nature)
- Lounging on the couch and watching TV (since there is little communication unless one counts the advertisements chat interlude)
- Having dinner together because we need to eat (as we tend to stare at the kopitiam TV while feeding our tummies)
and some other haven't thought of examples...
After much pondering, developed a working definition of quality time (according to Ee):
Note: This is subject to change as we continue to adapt to married life.
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