I'm back in Singapore for a few days, this time tagging along with Hello Kitty on her business trip. We are staying for a couple of extra days to see friends and, of course, to eat. It's a trip that both of us are kinda looking forward to.
But the trip started off badly. Some idiot (that would be yours truly) decided to leave behind a big care package destined for three of my friends. After having boarded the plane, I realized that the bag was nowhere to be found. Naturally we weren't allowed to get off the plane to look for it, although CX ground staff did help - including looking for it in the lounge, and notified us while we were in the air that the package could not be located.
I was pissed. There were valuable goodies that I had spent time, effort, and money to gather. Now I would have to tell three different friends about their impending disappointment... and my stupidity.
Anyway... We arrived at the Oasia Downtown Hotel and checked in without a hitch. We had a little time before dinner, so Hello Kitty checked out the Red Dot Design Museum. It's been 6 months since my last visit, and I think they managed to change about 95% of the exhibit - which is pretty cool.
Dinner time rolled around, and I went to meet my friend Chubby Hubby and his lovely wife S. Thankfully, this time he was in good enough shape to see me. I had suggested a few places that I wanted to check out, and we settled on Whitegrass. I had heard positive feedback from a couple of friends, and I was curious about it after seeing some very pretty pictures.
I was kinda starving since I didn't eat much on my flight. So I dug in to the goodies on the table right away...
Chef Sam Aisbett started us off with some nibbles...
Knowing that we share a common distate for mushy chicken, I asked Hello Kitty what she thought of the dish. Her response was "雞冇雞味" - meaning that chicken is too bland and doesn't actually taste of chicken. I find that this has become the prevalent taste in Singapore... which turns me off of all those supposedly famous Haianese chicken joints in town.
Having said that, the flavors here - in addition to the chicken, that is - are pretty interesting... and certainly texture-wise was very complex.
the way André Chiang does it at his eponymous restaurant.
This was all very nice, but the pièce de résistance was the pork jowl - which was oh-so-melt-in-your-mouth thanks to the collagen and fat. What made it even more amazing was the black hair moss (髮菜) wrapped around it, which was pan-fried to make it crispy. So as one bites into the pork, the sensation delivered was a crispy and aromatic exterior with a soft and fatty center. How awesome was that?!
Add to this the fact that there were chunks of beetroot on the side, and it's easy to see why neither Hello Kitty nor I cared for the dish...
There were just so many different textures here... from the frozen powder on top, to crunchy bits, to soft gel, to a chewy and almost gummy center. The flavor profile was mostly sweet, with a little acidity.
I didn't know what feijoa was, so I asked to see the raw fruit. As it turns out, the texture was not dissimilar to a soft guava, although it was certainly more acidic, with green and floral notes.
Jacques Selosse Version Originale, dégorgée le 20 Decembre 2012 - nose was very nice and yeasty, with lots of minerals. As the wine was a little warm at first, the acidity was a little high, but this improved with further chilling. I loooove Champagnes with oxidation, as the nose showed some salted plums (話梅).
2001 Sine Qua Non Albino - a blend of 46% Chardonnay, 40% Roussanne, and 14% Viognier. This had a huge toasty nose, with lots of roasted corn, with a little ripeness and a little sweet grass. After an hour the nose became very buttery. This was soooo fragrant and beautiful.