Table 66 – Sous Vide Love

14 06 2010

Love is patient, love is kind.

Love is not jealous, it does not brag and it is not proud.

Love is not rude, is not selfish, and does not become angry easily.

Love does not remember the wrongs done against it.

Love is not happy with evil, but happy with truth.

Love bears all things, belives all things,

hopes all things, endures all things.

Love never fails. 

Love is Table 66.

 

Helming Table 66 is Chef Vincent, the former executive chef of Desire @ The Scarlet Hotel. Having heard great things about Desire but haven’t had the opportunity to try it out, I was expectant that this would turn out to be a nice prelude to a meal there. On the other hand, given the raving reviews from the online foodie community, the tables might have turned with Table 66 giving Desire a run for their money. 

I like what is quoted from their website, “An Epicurean Experience without the Extravagence”. I’m so glad that Table 66 doesn’t disguise itself as just another fine dining outlet but choosing instead to focus on serving up delectable yumyums without the hefty pricetag.

Set lunches start from an affordable $22++ for a 2-course and $26++ for a 3-course. An additional $3++ is charged should one opt for a meat dish instead of a pasta as the main.  

One of the best complementary breads I have had, this Onion bread came straight out of the oven still piping hot and crisp with a wafting discernable oniony frangrance. If something free tasted so good, I knew that I was in for a treat for items that I was actually paying for.

The actual meal started off with a stellar Sous Vide Egg & Asparagus with Hollandaise & Parmesan Biscuit. From what I have read online, Sous Vide involves cooking foods(primarily meats) under low temperatures of around 60 degrees celsius in a vacuum pack to ensure that the juices remain sealed within the meat, leaving the meat tender. I loved the Sous Vide egg. The whites were semi-solid and yolk runny, somewhat like a quarter boiled egg except that the whites were more evenly cooked. My ravings for egg stops here because what really entralled me was the appetizingly creamy Hollandaise. Without a doubt, best Hollandaise ever! The Asparagus was a nice pairing for the runny egg but I felt that the Parmesan Biscuit was there more for decorative purposes.

I couldn’t get the hang of the overly tangy and acidic Spicy Lemon Dressing in my Salmon Sashimi & Avacado Salad. Definitely sticking to the Sous Vide Egg next time!

A deceptively simple dish was the Salmon Fillet. While it looks ordinary, I was deeply impressed by the mastery of heat control which resulted in a thicker than normal crisp browning surface without any hint of overcooking. Lesson learnt, do not judge a fish by it’s colour. Is that a Portobello mushroom I spy lurking at a corner? 

Chef Vincent has made a Sous Vide fan out of me. His rendition of the Sous Vide Lamb Shank on Garlic Pomme Puree & in its own Jus was my most incredible brush with Lamb Shank. I kid you not when I say that my knife cut through the meat as though it was butter. Void of any gamey taste, and with the fats and meat still left wholely intact by extended periods of cooking under low temperatures, scrumptious! And did I mention the to-die-for buttery Pomme Puree aka Potato Mash on the side? This was truly heaven on a plate.

Dessert of the Day happened to be Chocolate Cake with Vanilla Ice Cream. It turned out more like a brownie but who’s complaining? And see the yummy specks of vanilla beans? A boost to my already sky-rocketing endorphin and serotonin levels.

Though not as good as the Chocolate cake, I would still have polished off this enticing Cheesecake with Berry Compote any other day but as fate might have it, portions in Table 66 are so absolutely generous that I was stuffed to the brim. I hate wasting food, and isn’t there an old chinese saying that if you waste food, your future girlfriend will have many pimples?

I’m glad that my virgin acquaintance with Sous Vide came from Table 66. I’m sure it sets a high enough benchmark to compare Sous Vide cooking from other restaurants in the future.

That said, I had a blast and plans for a Table 66 Part II is definitely in the works!

Bon Appetit!

 

 

TABLE 66

66 TRAS STREET

TEL: +65 6225 6690

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4 responses

15 06 2010
Hungryepicurean

Ah… sous vide! I’ve been reading so much about it that I am keen to get my hands on an thermal immersion circulator to try it at home!

15 06 2010
drpiggy

wa u are hardcore! just recalled an article about a local homecook replicating sous vide cooking @ http://www.soshiok.com/article/11087. interesting stuff.

15 06 2010
hary P

Hi, nice post! I really like Chocolate cake and
Love the picture! Keep the good work!

15 06 2010
drpiggy

thx dude! i don’t use a dslr so my pictures are still so much amateurish than many other food blogs though but thx again for your support!

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