was looking for a place to have valentine’s dinner with wife.

saw this summer house & the S$128pax 10-course collective farming menu on their website. menu looks great & the reviews were all good so i booked 2pax dinner on 14.2.2017.

however upon checking i realised that the 14feb price for the same dinner menu was S$300pax, so i cancelled that & rebooked 1.3.2017. ^^

we are both not particular about having this on the actually date. usually we do before.

so in any case i did my own valentine’s dinner for wife on 14.2.2017. & that’s not bad too! ^^

summerhouse is located in a nice 2-storey colonial building at 3 Parl Lane in seletar.

large dining area with high ceiling & tables were spaced quite far apart. there were 4 tables including ours occupied for the evening.

restaurant is helmed by chef florian ridder, formerly sous chef of the one-Michelin-starred Alma in Goodwood Park Hotel.

chef came to talk to the diners though for this evening he did not come over to our table.

the menu looked fine so we awaited the experience. & it was great!

first item was prawn. this chef uses a lot of herbs & scents & edible flowers, and the overall experience was very pleasant & enjoyable.

i did not expect much from the prawn. it was competent. the bread was more distinctive.

the tri-tip beef tartare was a great dish. i am not sure it’s better than a traditional beef tartare dish which is also very sweet tasting & satisfying.

i guess it was very good too & different, and quite suited for this 10-course tasting.

the uni on uni soy sauce ice cream on a bed of ikura was a fabulous dish, a wonderful experience, something we did not expect. outstanding la!^^

the beetroot was quite a huge dish, even shared by 2pax.

i always like beetroot,don’t get to eat often. this one according to the lady server was sous vide overnight.

& it went really well with the ricotta cheese.

the eggplant was excellent too!

& with all the flavourings, cheese, coriander, tomato broth.

the buckwheat porridge was good too.

but really this was too large a serving. 1/3 or even 1/4 would be quite enough.

the parmesan & bacon provided a nice salty tasty, but less fascination for me c/w the uni dish, beetroot & also the eggplant dish.

the grouper i guess must be sous vide also, great texture but somehow missing the sweet taste of a fish that is fresh & done well.

not really much to pick at overall. it had the k & the texture & the foam & other condiments so should really taste great but was just ok.

wife didn’t care for the dish. i guess it was ok for me.

the full blood mayura wagyu was really good!^^

amoong the best non japanese wagyu that i had la…

very nicely done! nicely charred, properly medium rare, very flavourful.

& it was a large serving – 4 slices say 120g or more even…i will come back just for the beef. i think it mige on the set lunch menu??

flower – this dessert did not leave much impression.

looked nice, different texture & temperature, but no much impression.

sourdough – this one i liked.

had a great combination of flavours.

overall dinner was really a very enjoyable, different experience of taste & flavours. not the more traditional degustation at cornerhouse, & reminiscent of the best of jaan..

it was also not the same as labrinth which was very fusion whereas here that summerhouse the important thing for me was that the dishes tasted really good – all of them in fact…

the service by the lady server was very good. she explained well & was quite knowledgeable. the other lady server was also quite knowledgeable. the male server a bit distance, not so friendly towards us.

c.h.e.f andy

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