sirloin with 3 textured potatoes (:
chocolate parfait made of a blend of milk and dark chocolate, salted pistachio topped with mangosteen & mango blend ice cream
Chicken. Didn't eat it so I can't rmb but A says it's good!Had a good lunch at Fifty Three last Friday. The food was VERY good. Fifty Three serves 3 appetizer, 3 mains and 3 dessert to choose from. I had scallop, sirloin and chocolate parfait. All of them were excellent. It is difficult to describe the taste exactly because all of them are so rich and exceptional. It seemed like every dish had about a thousand different tastes blended within, most of which I either do not remember or cannot tell in the first place. Probably because it is modern European.
The sirloin was so good because it retains the original taste of beef, maybe because it was so pink. Yet it wasn't bloody at all! The waiter then goes on to tell us that it was well-done. (I was amazed). It was first vacuum packed then cooked in a special cooker that keeps temperature still for long periods. This one was cooked for 24 hours. Of course his explanation involves a lot more science and heat conduction technique which did not register (:
The chef changes his menu every month, so I'd like to go there again soon in April (: Oh reservation is highly recommended, because it's a small restaurant with 6 tables, the largest to fit 6 people (the one we took). There's a private room that accomodates up to 14 people, but minimum spending is 1,500 and 2000 dollars for lunch and dinner respectively.
Ambience was good, service was excellent and food was presented very exquisitely -- my potatoes came in stones hand-carried from France and A's chicken served in floor tile imported from Wales, just to cite some examples. Mum especially liked the clear, thin glasses they used to serve water.
Another visit is a clear called for.
Price: 45++ for lunch, 190++ for dinner.
