|Sea Urchin with Rhubarb Anise Hyssop Blooms Frozen Hojo Santa|
Bubbles, smoke and pyrotechnic theatrics distract me from the pleasure of dining and some chefs would be guilty of what Santi Santamaria (who passed away in Singapore in Feb 2011) cautioned against. Quoting directly from Santi's book, "one of the greatest challenges faced by today’s chefs is to avoid becoming the court jesters of the snobs and the posh.", a direct jibe directed against the vanguards of Avante Garde Cuisine.
|Olive Oil Poached Faroe Island Salmon with Favors of Fennel, Black Olive and Absinthe|
The tart and sourish Rhubarb Jelly played with the rich smoothness of Sea Urchin amidst the cold backdrop of minty frozen Hojo Santa peppered with the liquorice flavoured Hyssop blossoms. It was tantalizingly imaginative and fresh and heart achingly beautiful. It is evident that this was not some whimsical dish and a lot of thought have been given to create such beautiful flavours and contrasts.
|Olive Oil Poached Faroe Island Salmon, emphasizing the Absinthe Foam.|
|The Silky Smooth Flesh of the Salmon|
The dish evoked beautiful memories of walking through a herb garden in Spring with it's haunting scents.
|Nantucket Bay Scallop with Romaine Lettuce Marmalade, Nasturtium Leaves and Their Flowers with White Poppy Seed Milk.|
Long after the plate was removed, I could still imagine the beautiful flavours of this beautiful ensemble.
|Barley Risotto with Amaranth and Grains|
|Sunflower Seed Consomme being poured into the Risotto|
I could sit all day trying to dissect the flavours and mull over the enigma of incompatibility of quantum physics with relativity and space.
|Grilled Wagyu Beef Ribeye with Smoked Cocunut Pudding, preserved Kumquats and Basil Notes|
Exciting tropical flavours were scattered on the plate, camphor like basil notes with tangy kumquats and even some passion fruit puree(?) which jostled with the coconut pudding for attention. The combination of flavours were unsual, but lent an air of exquisite civility to the meat.
All of us squealed in delight after popping it into our mouths.
|Bittersweet Chocolate with Huckleberries, Cassia Caramel, Brown Butter Powder, Chamomile and Stevia|
|The Maestro Himself, Chef Curtis Duffy|
|Assisted by his friend, Chef Steven D Greene who together, whipped up a stupendous dinner|
The Management of Senses should be congratulated for managing to bring in Curtis and his team to showcase their remarkable talent here.