From the outset, let us just say that this is one of those completely gratuitous blogs that one only does when one wants to show off the absolute glamour of an evening’s dining of immense proportions. There is no ‘story’ here, no witty event, not even an attempt to weave in delightful anecdotes or personal reflections. We’ll have none of that bollocks here, thanks.
Welcome to waterfallsandcarbious dine at Robuchon, Singapore. Fucking YUM.
Oh yeah, we’re in Singapore by this point. But more on that bit later. In the meantime…
Step one: walk through the rather palatial surrounding that is Resorts World Sentosa.
Step three: walk in the door trying to maintain an air of cool while (a) you shit yourself at the gorgeous surroundings; (b) you suppress an excited giggle at the anticipation of what you’re about eat; and, (c) try not to gawp too hard at the army of finely tuned (and stunning) wait staff.
Step four: cut all the crap, fling the a la carte menu aside and go straight for the most sensible choice: the degustation menu. Let’s face it, the chefs at these sorts of places tend to know better than you do. Okay?
And then it begins. The renowned bread cart is wheeled around for your gluttonous pleasure.
Sample one, sample two, sample many – the choices are astounding and the smells of fresh bread intoxicating. When you’ve made your first choice (and remember, this cart will be wheeled back time and again), simply sit back and wait for your tantalising, doughy new friends to arrive gently heated…
Go unsalted and then get a side order of delectable rock salt so you can do the ultimate dipping. We’re pretty sure this butter was probably hand churned by virgins or something. Even if you don’t want bread, just get a plate of butter. With salt. Mmmmmm what a way to suffer a heart attack.
Then starts the epic tasting journey. We need say no more than to tell you what we ate and regale you with pictures that will make your palate cry out!
Cherry gazpacho with sheep ricotta cheese and pistachios.
Mill-feuille of fresh tomatoes and rock crab with a coulis verjute.
Amadai cooked on its scale with a lily bulb broth.
Sautéed veal chop with natural juice and vegetable taglierinis flavoured with pesto.
Crispy fried cabbage and sprout vegetables with Argan oil.
Araguani chocolate mousse with caramelised pear sponge cake. This particular dish was served with a humble little jug of chocolate and caramel sauce, poured table side by a god, allowing the delightful little sphere to dissolve like magic before your very eyes.
And just when you think you’re done and dusted, along comes something resembling a cart wheeled straight from the vaults of Charlie’s Chocolate Factory. Everything you have ever imagined about being a kid in a candy shop, is revealed in all its adult enticing glory. The best bit? Fill up a plate, or two, or more with a selection of whatever you want! GLEE!
Bellys full, hearts content and all sweet related fantasies played out, it was time to bid adieu to our new favourite place on earth. But not before they could thrust a takeaway cake into our hands. Of course!