Pan Seared Scallops in Prawn Vegetable Veloute

pan seared scallops in prawn vegetable veloute

my own pan seared scallops in prawn vegetable veloute

i did a homegourmet adventure 4-course dinner on 15.11.2015. ^^

one of the 4 courses was a pan seared scallops in prawn vegetable veloute. 🙂

had dinner with wife at stellar at 1-altitude on 9.11.2015.

one of the dishes was pan seared scallops with carbonara sauce.

scallops were good, but not comparable with disgruntled chef’s scallop dish which also had a wonderful sauce.

i do a good pan seared scallops myself.

pan seared scallops in prawn vegetable veloute

pan seared scallops in prawn vegetable veloute

i was thinking how to make a sauce, and decided to use the prawn shells from the prawn capellini dish.

i did the usual prawn bisque preparation. fried prawns shells with butter till fragrant, add vegetable stock (i had some in the fridge). then i cut & fried some chinese cabbage, added cut yellow onions, then added some prawn stock & stew the cabbage. then blended the cabbage/onions & prawn stock.

result was a really wonderful veloute. my daughter commented it was not really a prawn or shellfish bisque (i did not add brandy & cream).

but that combination was just superb! intense yet smooth combination of shellfish & vegetable sweetness. i would say one of the best soup i created mostly by accident! ^^

pan seared scallops in prawn vegetable veloute3

in fact i did not do the searing well this evening but the scallops were still very tasty & great texture.

the prawn vegetable veloute though was an accidental discovery. it was just so good! ^^

intense yet very smooth, and very tasty, and just the right body & texture. this really is an excellent recipe & among the best soup i have made.

i would say for myself, though the scallop itself was not comparable to stellar’s, but the overall taste experience including the prawn veg veloute was better than stellar’s, but not comparable with disgruntled chef’s 100gourmet scallop dish.

very happy with the new dish, principally the prawn & vegetable veloute, which was a very rewarding discovery for me. 🙂

c.h.e.f andy

 

Good But Expensive Dinner @ Stellar at 1-Altitude on 9Nov2015

king crab uni & sakuri ebi capellini

king crab uni & sakura ebi capellini

celebrating an occasion & went with wife for dinner at stellar at 1-altitude on 9.11.2015. ^^

marina skyline

marina skyline

there was a roof top bar like at me @ oue & also at zafferano (1-altitude is much higher floor).

marina skyline, the panoramic view were of course fabulous.

stellar at 1-altitude rooftop

stellar at 1-altitude rooftop

nice place to have a drink, but it was a bit hazy this evening.

stellar at 1-altitude

stellar at 1-altitude

we were there at 6.30pm first seating, it was 1/2 full for the evening.

amuse bouche

amuse bouche

we were deciding between the regular S$95++ 3-course menu (full portion) or the 6,7,8-course autumn gastronomic (1/2 portions). wife decided to have the 3-course & i was advised that if i took the S$120++ 6-course menu alone i would have 2 desserts.

so we both took the 3-course. wife had 2 appetizers & i ordered a dessert.

amuse bouche

amuse bouche

we were served only 1 amuse bouche. so we missed the mushroom tea which other reviewers raved about.

this amuse bouche was ok but forgettable.

how i missed the incredible mushroom tea amuse bouche we enjoyed at jaan previously.

fin de claire & some pacific oysters

fin de claire & some pacific oysters

wife ordered the oysters. there were 4 in 1 order.

fin de claire & some pacific oysters

fin de claire & some pacific oysters

again it was ok but not those very creamy ones. we had better S$3 oysters at tess bar & of course the superb ones at the prime society (only S$2.50ea after palate 50% discounts).

diver scallops. parmesan. bacon. carbonara style

diver scallops. parmesan. bacon. carbonara style

i ordered the diver scallops carbonara style.

diver scallops. parmesan. bacon. carbonara style

diver scallops. parmesan. bacon. carbonara style

the scallops were wonderful, large, plump, tasty, & still have the slightly gummy sashimi bite. i loved the scallops.

but as an entire dish with the carbonara sauce, it was simply outclassed by the excellent scallops at the disgruntled chef 100gourmet dinner we had recently (above photo).

pan seared scallops in prawn vegetable veloute

pan seared scallops in prawn vegetable veloute

i decided to create a dish myself with my usual pan-seared scallops using a prawn vegetable veloute. my scallops were very good but not really comparable, however my veloute was excellent & the overall experience was much better, though just as outclassed by the scallop dish at the disgruntled chef 100gourmet.

gazpacho in 2 styles

gazpacho in 2 styles

wife ordered the gazpacho in 2 styles.

gazpacho in 2 styles

gazpacho in 2 styles

the cold soup was light, refreshing, tasty.

white cucumber & red tomato gazpacho

white cucumber & red tomato gazpacho

this was such a wonderful soup, i went home & recreate one myself, and a pretty good one at that. not quite stellar’s top standard, but pretty good la. 🙂

the main courses

the main courses

we ordered the king crab, uni, sakura ebi pasta & the rack of lamb.

king crab uni & sakuri ebi capellini

king crab uni & sakura ebi capellini

the pasta was tasty & i liked it.

wife though was not impressed. somehow the uni sauce tasted cheesy (same saltiness?). it was good but not great.

prawn capellini

prawn capellini

i went back & recreated a very tasty prawn capellini myself in the same style.

victorian lamb rack

victorian lamb rack

the lamb rack was i guess mediocre, at best above average.

it was done medium according to the server’s recommendations.

array of sauces & dips

array of sauces & dips

there was a nice array of sauces & dips, mustard, bearnaise etc& a butter which was very nice with the lamb.

victorian lamb rack

victorian lamb rack

the sides were good.

but actually for the lamb, though it was ok, it was also quite mediocre. there are countless restaurants here that does this better, and much better!

i would prefer my own pistachio crusted lamb to this.

almond croquant

almond croquant

overall, food was good, ambience was fabulous.

the dinner though was quite underwhelming for the price, quite below our expectations. purely on the matter of food enjoyment, we had much better at cheaper places like foc & tess bar.

wife was saying basically we were paying for the view. i guess we were.

c.h.e.f andy

Delightful Delicious 100Gourmet Dinner @ Disgruntled Chef Ang Siang Hill on 29Oct2015

sous vide duck breast - par excellence

sous vide duck breast – par excellence

had a most delightful dinner with wife @ disgruntled chef ang siang hill on 29.10.2015. ^^

we both liked the duck breast best but other dishes (except for the lollipop & dessert) were just as delicious & marvelous. 🙂

this was a 100gourmet dinner citibank promotion where overseas award winning chefs paired with 2 top singapore restaurants every month to deliver a 6-course dinner at S$100++

for this evening it was chef daniel sia of disgruntled chef & chef joris bijdendijk of restaurant RIJKS®

charcoal bread. pork floss on cream cheese

charcoal bread. pork floss on cream cheese

we started with a charcoal bread. the bread was excellent, crusty yet fluffy inside. 🙂

charcoal bread. pork floss on cream cheese

charcoal bread. pork floss on cream cheese

not really used to having cream cheese on toast, but the combination did go well.

lobster & chicken vin jaune

lobster & chicken vin jaune

the lobster & chicken in a yellow wine sauce was really delicious.

lobster & chicken vin jaune

lobster & chicken vin jaune

both lobster & chicken were superb. chicken had a very crispy skin. something i cannot make. & such a wonderful sauce.

pan sauteed scallops

pan sauteed scallops

& the scallops were excellent. colour & presentation was beautiful of course, and Chef Joris Bijdendijk, Executive Chef at the restaurant RIJKS® in the world renowned Rijksmuseum in Amsterdam, personally drizzled the oil over the dish at our table.

pan sauteed scallops

pan sauteed scallops

scallops were sashimi grade & the inside were still raw. one of the tastiest scallops i have take! bite, taste, everything! ^^

flounder lollipop

flounder lollipop

not sure about the flounder lollipop. wife thought it was poor.

flounder lollipop

flounder lollipop

i thought it was ok, tasty enough. but it’s like glorified fast food? nothing special or distinctive to me other than trying to look different.

black cod. nori butter. cockles. cucumber

black cod. nori butter. cockles. cucumber

the cod was a return of another wonderful dish.

server warned us that some diners feedback that the nori butter made the dish quite salty & they were still adjusting the taste.

black cod. nori butter. cockles. cucumber

black cod. nori butter. cockles. cucumber

for us, the seaweed butter did give a distinctive salty taste but nothing overpowering & in fact flavoured the dish rather well, & the shellfish bits (cockles??) added great bite to a delicious sauce. the cod tasted a bit firmer, like a monkfish texture, anyway it was good.

& what a beautifully plated dish! 🙂

sous vide duck breast - par excellence

sous vide duck breast – par excellence

& wa..the duck..it was the best duck i had.

sous vide duck breast - par excellence

sous vide duck breast – par excellence

so tender & sweet. just enjoying this duck, i am thinking i gonna try my sous vide duck breast again.

i did that for my duck l’orange some time back.

jaan's hay roasted pigeon

jaan’s hay roasted pigeon

it reminded me of the excellent jaan’s hay roasted pigeon. that was quite long ago though, so this duck actually felt better.

like a mars bar dessert & cream

like a mars bar dessert & cream

the dessert was too ordinary to complement the excellent dishes, but still the mars mar thingy had a really nice chocolate & great texture. i am so so with the cream just took a little.

we have never been to disgruntled chef at dempsey or here at ang siang hill. i must say the service was excellent-polite, friendly, quite knowledgeable & attentive.

this was 1 of the best dinners i had for a while, except for the excellent japanese omakase at hachi. hachi is different cuisine, which we would prefer by comparison but it also cost a lot more.

it reminded me of the really sumptuous dinners & dining experience at jaan, which we do not go any more because it’s no longer offering feed at raffles discounts. presentation was delight & food was exquisite. jaan had 2 amuse bouche which were excellent PLUS a palate cleanser item, so total like 10-course.

for the price, i think this dinner at disgruntled chef was next to perfect.

c.h.e.f andy