Sunday, 15 September 2013

My dinner @ Suite, from London to Singapore


I had satay with onion, cucumber and spicy peanut sauce.

Appetizers: chilled malossol  caviar with meiba toast condiments, accompany with Vodka, as I wanted to sleep after the meal.

Soup, I had oriental oxtail soup with wolf berries and flower mushroom,

Salad with fresh herds and tomatoes seasame soya dressing, basil & olive dressing.

For the main course, I selected the
*exclusive created by Suzanne Goin of Lucques, A.O.C, and Tavern, Los Angeles.

Duck confit with black rice, mizuna and dried cherry compote.

I am blessed to be at SQ suite.

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