I landed early this evening, dropped my bags at home, picked up a bottle and immediately headed out to dinner. A special dinner has been planned at On Lot 10, and in spite of my reluctance to consume more food after the last few days, I showed up as planned to enjoy the meal with my fellow foodies.
I really liked my introduction to the restaurant a few months ago, especially for the availability of more interesting items. My friend simply left the decision up to Chef David, although we did request to have foie gras.
We started with 2003 L'Esprit de Chevalier, which was pretty dry when I first tasted it. It got better. When the meat started to arrive we moved on to an Amarone whose name escapes me. It turned out to be pretty fruity and fragrant.
The beef shank and the short ribs were very very good. I didn't have room for the oxtail or the tenderloin, as I went for the other goodies instead. The marrowbone was split sideways, exposing long strips of the marrow which slid into my mouth effortlessly... OMG. I had two and, like the WOMMER, was eyeing a third... The ox tongue was tender and heavenly, making me wish for more room in my stomach. Let's not forget the yummy duck breast, and it's a shame I couldn't fit a whole duck leg.
I happened to have brought a couple of jars of jams back from Taipei, and I decided to bring them along to go with the foie. These jams from Red On Tree (在欉紅) were a big hit with the crowd. The "glutinous rice" lychee (糯米荔枝) jam made with fruit from Nantou (南投) was awesome. The fragrance hits your nose once the cap is opened. Sweet and floral. The gooseberry (燈籠果) jam wasn't as intensely sweet, but it was also very good.
We were also served a delicious beef consommé - the by-product of all that beef, duck and vegetables cooking together in a pot. I usually pooh-pooh things such as consommé, but not tonight... Truly yummy.
There was no more room in my stomach - or so I thought - so I only had a little bit of cabbage. But how could I say no to the giant Japanese peach? I could do without the vanilla ice cream in the middle, but the peach itself was ripe, juicy and succulent. What a way to close out this wonderful feast!
There was so much food leftover that we packed it all away and distributed it 6 ways. I know what I would be having for lunch tomorrow...