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Even before Restaurant Week officially opens for reservation, many restaurants are fully booked. The problem is that those who have participated Restaurant Week before were given early notice to book the restaurants. Another problem is you can do multi-booking and cancel last minute. So many people, I believe, with kiasu syndrome booked more than one restaurant. I was thus rejoicing when I was able to get a place at Novus for a lunch date with Lai Wah. Novus is well-known for their artistic dishes so I really looked forward to the lunch.
Our amuse bouche; tuna tartare with very nice tangy dressing, great tingle to the taste buds. The other platter was to be eaten with their variety of warm breads; olives, olive oil/balsamic vinegar and butter with pine nuts and some herbs which I can’t remember now. I came hungry and I did what a hungry person will do; gobbled up all the breads.
Another exciting part of this lunch is that they will present you a card that explains what you are eating. My appetizer was foie gras anglaise, whatever that is but it was so good. Underneath all the foam was a rich and creamy custard that was bursting with unique flavor; I am not a food connoisseur that can pick up different flavors that was explained on the card, I only know that it was an expression of delight when I savored every spoonful. Only thing I did not do is to lick the spoon and bowl to show my appreciation.
Lai Wah had this norwegian salmon salad presented on a map of norway. So creative, so much thought put into presenting a dish.
My main course is a red snapper poached in shellfish dashi, risoni pasta, seasonal vegetables and soy beans. The risoni pasta was interesting, nothing I have tried before. It was in the shape of a large grain of rice. I think I still prefer normal pasta to the risoni pasta. I like my pasta to have more bite. The red snapper was cooked just right, tender and fresh. I guess this light dish goes well with my heavy appetizer, maybe I was also full from eating so much breads that I did not really enjoy this dish.
Lai Wah’s organic chicken. Not sure what other ingredients as I did not keep the explanations. I only know the chicken was real tender especially when breast meat was used.
This mango and black sesame dessert that Lai Wah has looked very pretty in reality. My camera was not able to capture the beauty. I never know mango and black sesame can go together. Perhaps the heaviness of the black sesame is offset by the light and tangy mango cream. I love the bold contrast of colors; but after eating my dessert, I think I only appreciate this presentation of the dish more than its flavor.
I am supposed to eat my chocolate desserts from left to right as the cocoa intensity increased in notches. I nearly applauded, so fun and creative to have a taste of different kinds of cocoa intensity! I fell in love with this dessert instantly! One thing I like about Novus is they take efforts to excite all your senses. I can really feel the passion of the chefs who designed the dishes. Each dish is done with love and attention to detail, a marriage of different flavors to amaze the diner.
From left to right: The first was an aerated mousse with 38% cocoa, after that was souffle with 55% cocoa, then sorbet 66% cocoa, warm custard with 72% cocoa and dehydrated chocolate with 85% cocoa. The aerated mouse had crackling cocoa bits that popped in your mouth, such a fun food to play with. There was really nothing much to dislike about this dessert, though I could not really feel the intensity. I think the only nitpick I had was the dehydrated chocolate; I expected to melt and disappear into thin air in my mouth but no such excitement. Well, well..
