Dinner with Laura Calder was held on 25 May at the Fullerton Hotel. During the introduction, Hian Goh, who co-founded Asian Food Channel with Maria Brown, very cleverly qualified that Laura is not a chef but a food writer and TV personality. He went on to joke that the if the food wasn't good, the kitchen staff of the Fullerton should be blamed. That, more or less, set the tone for the entire evening.
The best part of the meal, for me, was the amuse bouche -Kir Royale served with Gougeres or French for Cheese Puffs. Everything else that followed was unsatisfactory to me.
The Foie Gras served on asparagus must have been left to stand for too long. By the time it arrived, it didn't taste good at all. Foie gras should be lightly pan-fried until it is crisp on the outside but still soft and moist on the inside. With your first bite, the insides should ooze out and melt on your tongue. That, to me, is the perfectly prepared foie gras. The ones served at dinner that night tasted like stale wood pulp soaked in oil.
The Fennel Soup was not any better. Fennel has a unique taste that is quite similar to licorice or anise. However, Laura's version of the soup was so rich in cream, it overpowered the aromatic qualities of the fennel. I found this to be such a shame. A good fennel soup should highlight the aroma of the fennel, not the cream or the vegetable stock that goes into its preparation.
I came with high hopes for the main course - Halibut with Spring Vegetable Medley. This being a North Atlantic fish, is seldom served in our local restaurants. Halibut is prized for its delicate natural sweetness, snow-white colour and flakiness. It is also extremely low in fat content hence its very dense and firm texture. Most chef agree that it is best eaten broiled, poached or very lightly grilled when fresh.
What arrived at our table were two delicate pieces of Halibut fillet that looked very appealing to the eyes but, unfortunately, not to the taste. They were either overcooked or left to stand for too long (yet again). Our lady friend from across the table commented that it tasted just like frozen fish. Again I was disappointed and I wasn't even expecting the likes of Halibut cheeks which, incidentally, are a delicacy.
For friends who know me well enough, desserts are the most important part of the meal. It helps to cleanse the palate after a meal or 'cuci mulut' as a Peranakan would say.
But I felt rather let down at the quality of the two desserts served. The poached pear in red wine with cognac whipped cream and the lemon tart were inferior by comparison with what we have eaten else where.
The pear was bland (or 'tasteless' to be more honest) and hard. There was nary a taste of the red wine, the spices or sugar. To me it was one big flop of a dessert.
The lemon tart could well be described as 'looks are deceptive'. The crust was uncooked and the lemon flan was again, totally tasteless.
The saving grace was the star herself. She was lots of fun and yes, she did a cooking demonstration of 3 dishes before dinner was served. And of course, she went round to say the obligatory hello to all the diners and posed for photographs. Many of us were there mainly because we are fans of Laura so, ultimately, it didn't really matter that dinner was one huge let-down.
The best part of the meal, for me, was the amuse bouche -Kir Royale served with Gougeres or French for Cheese Puffs. Everything else that followed was unsatisfactory to me.
 |
| Foie Gras on Asparagus |
The Foie Gras served on asparagus must have been left to stand for too long. By the time it arrived, it didn't taste good at all. Foie gras should be lightly pan-fried until it is crisp on the outside but still soft and moist on the inside. With your first bite, the insides should ooze out and melt on your tongue. That, to me, is the perfectly prepared foie gras. The ones served at dinner that night tasted like stale wood pulp soaked in oil.
 |
| Fennel Soup |
The Fennel Soup was not any better. Fennel has a unique taste that is quite similar to licorice or anise. However, Laura's version of the soup was so rich in cream, it overpowered the aromatic qualities of the fennel. I found this to be such a shame. A good fennel soup should highlight the aroma of the fennel, not the cream or the vegetable stock that goes into its preparation.
I came with high hopes for the main course - Halibut with Spring Vegetable Medley. This being a North Atlantic fish, is seldom served in our local restaurants. Halibut is prized for its delicate natural sweetness, snow-white colour and flakiness. It is also extremely low in fat content hence its very dense and firm texture. Most chef agree that it is best eaten broiled, poached or very lightly grilled when fresh.
 |
| Halibut with Spring Vegetable Medley |
What arrived at our table were two delicate pieces of Halibut fillet that looked very appealing to the eyes but, unfortunately, not to the taste. They were either overcooked or left to stand for too long (yet again). Our lady friend from across the table commented that it tasted just like frozen fish. Again I was disappointed and I wasn't even expecting the likes of Halibut cheeks which, incidentally, are a delicacy.
For friends who know me well enough, desserts are the most important part of the meal. It helps to cleanse the palate after a meal or 'cuci mulut' as a Peranakan would say.
But I felt rather let down at the quality of the two desserts served. The poached pear in red wine with cognac whipped cream and the lemon tart were inferior by comparison with what we have eaten else where.
 |
| Poached pear in red wine |
The pear was bland (or 'tasteless' to be more honest) and hard. There was nary a taste of the red wine, the spices or sugar. To me it was one big flop of a dessert.
 |
| Lemon Tart |
The lemon tart could well be described as 'looks are deceptive'. The crust was uncooked and the lemon flan was again, totally tasteless.
The saving grace was the star herself. She was lots of fun and yes, she did a cooking demonstration of 3 dishes before dinner was served. And of course, she went round to say the obligatory hello to all the diners and posed for photographs. Many of us were there mainly because we are fans of Laura so, ultimately, it didn't really matter that dinner was one huge let-down.
 |
| Darling wife with Laura Calder |
Event: Dinner with Laura Calder by AFC
Venue: Town Restaurant, Fullerton Hotel
Menu and Recipe: By Laura Calder, Food Writer and TV Personality
Preparation: By Kitchen Staff, Town Restaurant
Pricing: $$$$$
Pricing: $$$$$
No comments:
Post a Comment