Tuesday, November 18, 2014

Tony Bilson x Tandoor

When the email invitation came, I was quite intrigued at how Australian and Indian cuisines would marry. On one hand is renown Australian celebrity chef Tony Bilson, on the other is Holiday Inn Singapore Orchard City Centre's Tandoor restaurant. With an open mind (and stomachs), I went, ate and now regurgitate. Moohehe.

The degustation menu started off with the Murgh Badam Ka Shorba (chicken soup brewed with fresh mint and truffles). Slightly thick and creamy, it was comforting though the mint and truffle flavours were hardly noticeable.

Next came the Roomali Red Snapper Chaat (carpaccio of red snapper with tangy chilli and lemon dressing), a beautiful plate of fresh fish slices topped with mussels, clams and caviar. Yes, it was a tad dry perhaps from sitting out a little longer than it should but this lightly flavoured dish paired really nicely with the Shaw & Smith Sauvignon Blanc. Loved the delicate flavours of this dish!  

Tawa Scallops (Indian spiced pan seared Norwegian scallops with saffron and fennel sabayon) featured a plump scallop against an aromatic kaffir lime leaf.

Mooving on to the mains, the Tandoori Australian Squab (bottom) and Tandoori Bharwan Duck (top) were both tender but offered different intensities of flavour. The former was delicate while the latter was more robust. That duck leg was apparently stuffed with foie gras too.

Moore meats! Hurray. Moohehe. Try the Pathar Ka Bataer (stone grilled quail with a black pepper sauce; on the left) and the Vilayati Sarson Gosht (Australian lamb shoulder; on the right). My favourite goes to the lamb. Slow cooked and crusted with a grainy mustard marinade, it was pleasantly meaty with a sweet, savoury flavour, smoky aroma and just a hint of lamby-ness. Excellent!

The meats generally went well with with medium-bodied, high acid Oyster Bay Pinot Noir.

Goat Cheese Pinwheel was a punchy, creamy fresh goat cheese that beckoned for moore naan! Oh the naan here is pretty awesome. ;)

Dinner ended on a sweet note with the flaky Caramelised Cardamom Fig Tart with raspberry sorbet and...wait for it...

Indian spiced chocolate! I'm partial to anything chocolate and not too sweet so this "exotic" creamy version with a hint of bitterness and spices was the perfect ending to the meal for me.

Overall, Chef Tony contributed in the contemporary presentation, the use of non-traditional ingredients and modern cooking techniques like sous-vide while working with Tandoor's head chef Suri to result in Indian flavours with a refined touch. Pretty interesting.    

Thanks to Yan Goh from Holiday Inn Singapore Orchard City Centre for the invitation.

Tony Bilson at Tandoor
14 to 23 November
11 Cavenagh Road
Tel: 6733 8333

4-course Lunch Set Menu
12 noon to 2.30pm
$48++ per person

Dinner Set Menu
7pm to 10.30pm
$58++ (6 courses) and $88++ (7 courses) per person

Chew On This: Vegetarian options are available for all set menus.

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