Weekend pigout

Antibiotics and alcohol make for a bad combination. Despite that, it's probably better to suffer in good company than in bed with my duck. So we headed off to the Oriental on Saturday for one of the better if not best Slow Food tasting sessions this year: at Dolce Vita.

After some high class roti and bubbly, the starter was a supposed house specialty: Parmesan Spaghetti (chilled noodles with frutis olive oil). The chef took the trouble to explain to each table how he uses an elaborate freezing process to separate the noodles (which was totally lost on my duck) and how one is supposed to consume the final extrusion down in one suck. Unfortunately, I could not detect any parmesan. The only bit of flavour came from a slice of black peppercorn dawdling beneath the strands. Thus, my duck decided to dub this dish: tasteless cheesy noodles (cheesy not referring to the flavour). The accompanying wine (2003 Chateau Prieure Les Tours, Cuvee “Clara”, Graves) matched the starter in character.

Next was something called: Two Faced Scottish Salmon Cured & Tartare over Reddish-Fennel Slaws, Trout Roe & Honey Blossom Vinaigrette. Fortunately the fish did not taste as treachearous as it sounded; it reeked of sashimi freshness and the paired 2000 Gewurztraminer Vendanges Tardives, Josmeyer Alsace added a touch of piquant spiciness to the marine flavours.

It was one of those outings that kept getting better: the subsequent Veloute of Farmed Chicken, Ragout of Morel & Swirl of Truffle Oil was came in an untypically Slow Food portion and was much creamier and richer than it looked (the foam should have warned me). The earthy aroma of the morel was not overwhelming but gently permeated the senses, probably enhanced by its fellow fungi.  After that was a glass of Spanish Omelette “XXI” century. It clearly had egg inside, but didn't look much like an omelette. Bits of bacon were swimming inside, which my duck delicately plucked out, as the surrounding emulsion was a bit too raw for his taste.

Next was Striped-Bass with Shallots Risotto, Preserve Lemon & Apple Emulsion. It came with a chip on top, which my duck gobbled up swiftly. As fish go, bass is bland but the fruity elements lent some life to it. A little more risotto would have been nice. Following that was a 6 Spices Duck Confit, Duxelle mixture, Porcini Froth & Madeira jus.

My duck enjoyed the dessert. First was Fourme d’Ambert, Vanilla Pear with Frisse Leaves, Walnut Dressing. The cheese is reckoned to be an excellent vintage, but just one whiff convinced me that more than a mouthful would trigger a full-blown migraine, and so I dumped the whole lot on mrs budak's plate. The pear was excellently sweet on its own. Finally came a Tahitian Crème Brulee with Grand Marnier & Blood Orange Sorbet. I would have liked a few more servings of this. The concluding beverage, Orange Armagnac le Mousquet, is now on my buy list.

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On the junction of East Coast Road and Joo Chiat Road (opposite Katong Mall) is Astons Specialties, a kopitiam anomaly that draws protein-starved prowlers and occasional motley crews of sweat drenched drinkers. Today being its final day at the present location, the googlybear arranged a send-off lunch featuring a kilo of prime roast beef.

The gang ordered some fried beancurd while waiting for two late ducks. Joe brought stemless tumblers for the bottles of duty-free grog we lugged along. The Lonely Ham also brought along a Norwegian friend (Tore?) while beside me was an Englishman who looked almost as inebriated as my drug-filled duck. Before the main course was hearty mix of homemade mushroom soup, coldslaw, apple salad and jumbo onion rings. We also ordered two plates of "knock-out chicken" which deserve the name.

Powder blue must be the mufti theme for NUS folk outside the lab... The roast, which had been marinated in burgundy for a couple of days, came in thick chunks laced with marbling. mrs budak and I shared a piece which she meticulously defatted. Halfway through I ordered an ice Milo to bind the gunks of protein in my tummy.

The googlybear then ordered a chocolate cake from Awfully Chocolate. I was on the verge of puking yesterday's lunch a good duck and declined dessert, letting mrs budak have my share. No wonder she looks so pleased!

Comments

[monkey]

how come duck always go with joe to makan and never ask monkey one. now ham also get to go. sigh :~~~~(

[GooglyBear]

GooglyBear like monkey. Medium rare.

Will invite Monkey next time for a taste test.

MrsBudak really looks like she died and went to heaven. I is pleased that the defatted fat went to me.

Oh yes, because he's such a nice person, Aston was nice enough to provide 1.7Kg of beef.

Sad to say no one went to thank him.

Quick, MrsB, write an entry on the gracelessness of Singaporeans!

[dachsie]

yeah.. only realised we didn't thank him after leaving.

Well.. we can show our support by visiting him at his new premises!

[monkey]

argh monkeys are not consumables. :o