had lunch with a friend at concetto by saveur at the cathay on 10.2.2015. 🙂
she ordered the concetto pasta & the kurobuta pork cheek, plus a ice lemon tea.
i ordered the S$20.90 3-course set lunch + S$1.50 for ice lemon tea. i picked the concetto pasta, beef oyster blade & as the server recommended, the pistachio panna cotta.
the concetto pasta was a chilled capellini with crab & prawn tartare (tiny morsels) tossed in lobster oil & topped with lobster foam & ikura (salmon roe). it’s a very tasty appetiser though i was less blown away as the last time.
perhaps some truffle oil? but maybe cannot mix too many ingredients. the lobster bisque made it very flavourful already.^^
i had the 36hr sous vide beef oyster blade.
beef was tender & consistent. it was not sinewy like a braised beef dish. still i thought taste was bland & lacking, and still basically a braised item c/w very flavourful grilled steaks. i am not sure if the beef was charred first before sous vide-that should add some flavours. there was french mustard with seeds layered on top, and the coffee soil provided some taste when taken together.
overall i would think the kurobuta or the duck confit would be better.
my friend had the braised kurobuta pork cheek with gnocchi.
i had this the least time. the kurobuta was flavourful & tender, very good. between duck confit (which was also very good) and kurobuta i would take kurobuta.^^
the last time we had the dark chocolate tart. i asked the younger server (she just finished A levels & waiting for results). she recommended the pistachio panna cotta. good recommendations!
i thought this was a very good dessert. it was not the flavourful panna cotta we had at tremezzo lake como, but it was a very good one, & the plus over the plain one (even a very good one at tremezzo) was that this came with pistachio crumble & salted pistachio. i also tasted strong black pepper flavours which strangely made the whole combination really nice!
i would order this panna cotta again if i dine here next time!^^