Kafe Warisan - My Best Birthday Present

It's been all of TWO months...since that fateful day...

We had been talking about going away for a short break...and when He offered to take me to Kafe Warisan (and after hearing and reading so much about it) how could I bring myself to say no? *grin*

And so made The Plan. Villa. Check. Flights. Check. Restaurant reservations. Check.

Unfortunately my nose got all worked up in the excitement and ran like the Tokyo subway at rush-hour...and so after what seemed like a box of Zyrtec, an eternity in tranist and poking around the airline food tray we finally landed at Denpasar. "Ohmygod, we actually made it!" He exclaimed as he reached out for his bags of Duty-Free liquor and wine. Um, I still believe he meant to direct that to me...

As the driver sped us out to the villa in Kerobokan, my heart and mind were racing along the dark streets...would I really get to Warisan? Calm down, don't get all hyped up...only to fall flat if something goes wrong.

Apparently the driver, like most "legitimate" ones on the island paradise of Bali, knew exactly where Warisan was...and he smiled and told us we had made the right choice. Really?

The first time I set my eyes on Kafe Warisan, I just knew this was my IT in Bali...It was just Perfect.

So quaint and rustic, so elegant yet un-pretentious, so spacious but cosy, so enchanting with the lights in the trees and the soft music...and especially the guests who all seemed to be genuinely enjoying themselves in their own little worlds *smile*...It was really an experience...and this was all before I even set my eyes on the famed menu!

Like a chocoholic in Godiva, I felt giddy perusing the menu. I was spoilt for choice - Foie Gras, Quail Salad, Scallops...I wanted to try Everything! But I can't possibly...if I did then I'd have nothing new to look forward to next time.

After a subconscious conference and half a glass of champagne (to calm the nerves!), I settled on Les Escargots - roasted mushrooms stuffed with snails and parsley butter followed by the Roasted Duck Magret (with Cepes mushroom sauce, potato gratin and greens). Need I say more??

Sensing my dilemma and being His sweet-self, He offered to have my "second choices" - Quail Salad with black truffles vinaigrette followed by the Seven Hours Lamb Mechoui (with couscous and greens). What more could a girl ask for?

As the 2001 Caymus Cabernet Sauvignon (Special Selection) was decanted, we settled ourselves properly and soaked in the atmosphere. If I closed my eyes right now, I can see everything as it was. No disrespect to Garibaldi, Warisan was like Home away from home.

The food was ".........". I really have no words to describe. I've got a clear picture of it in my mind though. But it's just impossible to transcribe it into words. I was simply in awe. I'm not even going to try because it's hopeless...and I think He was so amused watching me through dinner it must have been worth all the sniffling, and sneezing throughout the flight and transit hours!

And as our plates were cleared, we looked at each other wide-eyed and smiled. Thank goodness the aromatic, full-bodied Caymus went perfectly with everything.

Although I was in danger of bursting the seams of my new dress, how could I say no to La Crème Bruleé? And boy am I glad I didn't say no! I would've gladly let any seams have their way...I can now safely say that I've had The Best Crème Bruleé in my life. I will never look at Crème Bruleé the same way again...

Ever wondered if birthday wishes came true?

...Have faith, Mine DID!

p/s: He's now worried...after Warisan, what then next year? *grin*

Bangles Tandoor - Popping My Bubbles!

Right now the 8 foreign guests around us in the hotel's Private Lounge on the 33rd Floor have gone touristy-gaga over the aerial display by the noisy jets rehearsing for...National Day? or Top Gun remake? (forgive me, I can't remember...after 3 soul-clarifying G&Ts and 3 glasses of champagne you can hardly blame me!)

And as I slipped my third Tandoori-spiced prawn off its mini-skewer (courtesy of the Cocktail Hours buffet we were enjoying) and relished the burst of flavours, the Tandoor genie in my mind cleared his throat before I could proclaim my passion for my new-found food! Hey, what's the panic? No way the prawns were going to debut at No. 1 on my Tandoor List!

The memory of Bangles Tandoor's Reshmi Kebabs is still so fresh (but of course, it was only yesterday!)...the succulent pieces of minced chicken marinated in fragrant spices and lightly braised in the Tandoor oven...bless the Chef and his kitchen!

Bangles Tandoor is a tiny little gem of a restaurant...Moghul-ish dark wood interiors, sufficient heirloom-ish brass decorative essentials, lots of Indian men hanging around behind the cashier, proper leather-bound menus and the quintessential ornate Indian tableware (do a Google if you don't know what I mean). But don't be shocked, they've got more culinary accolades than the squabbling Katong Laksa stalls put together!

Like most times we were in an Indian restaurant, I left it to Him to organize the order...There are some things even I can't learn. So we started off with the Aloo Chat - a very refreshing, mildly-spicy diced potato and tomato salad). Then came the Piece de Resistance of the menu (in my opinion!) - the Reshmi Kebabs. Although I'm quite the sucker for North Indian meat dishes, I've never had such perfect Reshmi kebabs...I can remember EVERY bit of the taste as it hit my palate and pricked my Kebab-Bubble with an enormous POP! Yup, been living in my Kebab-Bubble...didn't think/know a small un-pretentious kitchen on a side street could do this! Given it was portioned for 3 or more, I pinched myself to stop from asking Him to order more...

Tip: NEVER over-indulge, it will spoil your current experience and which will subconsciously lead to a prologing of the next craving for that gastronomic delight!

After that, it was hard for the skewered lamb pieces (a tad salty and tough) to live up to the magic of the Reshmi kebabs...although the Kitchen did make a genuine effort through the Zenobia Koffta (minced fresh vegetable balls in a thick gravy) and Pudina Parothas...

And having seen the menu, He had ensured I had saved some space for my favourite Indian sugar binge - Gulab Jamun...SSsslllll...so warm, so sweet, so savoury...it's something in Indian desserts - the power to separate the People With a Sweet Tooth (each?) and they who live in their Sweet-Tooth-Bubble*smirk*...So go on, try it - I've done the test with friends so many times and seen many bubbles popped!

Speaking of which...I've got my last glass of bubbly to finish...before they start the Liqueur Service *grin*

Garibaldi - Putting the OO in FOOD

Why truffles and eggs??

*smile smile smile*...

Once upon a time there was a girl...and she was so unimpressed by her previous encounters with truffles in the other restaurants she had dined in, she couldn't imagine why He had the broadest smile plastered on his face as he spooned the first bit of the White Truffle risotto with poached egg into his mouth...it couldn't really be Orgasmic right??

Oh little did she know that she was so so wrong...if anyone did not believe that food could be orgasmic, they were lost! And that night, her love affair with the lobster & scallop risotto at Domvs crumbled...

Who knew Truffles and Eggs could be a seductive combination? (Of course it helps that I am an Egg-o-holic, the yolk being the centre of my love...no pun intended)

And just last Saturday, our love triangle was rekindled...Truffles, Egg and Me. Thanks to Him and the magic hands of Chef Roberto Galetti at Garibaldi.

As usual I was late picking Him up for dinner...and since it was almost 930pm and he'd brought along a bottle of the 2002 Caymus Cabernet Sauvignon, we made a split second decision between Oso and Garibaldi.

Going back to Garibaldi is like stepping into what I'd call Home...all the familiar smiling faces, the hip minimalistic decor, the background music that played just nicely, Beppe greeting us with the latest news and his growing wine list...and of course, Roberto never fails to remind us of our Comfort Food.

When we heard that they had Black Truffles on this month's special menu, He suggested we ask Roberto to do something special for our starter - Eggs scrambled/omelette with Truffles...(yes He who has had Fat Quack Quack and has nothing to look forward to anymore)

Undaunted by our millionth special request, Roberto whipped up a plate of Scrambled Eggs with Black Truffle shavings...WOW...the first spoon and all the hairs on my arms and neck stood...I could feel my face flush...and...I had to share IT with Him :( heehee...

And the 2 ladies at the next table who were rudely staring were probably thinking "I'll have what She's having!" Soory babes, I would have loved to share...but...

There is something about that combination...the scrambled eggs were just milky and fluffy and comforting...and the truffles added just the right Ooomph..that slight "raw" (more like "strong & primal", umm...think Eric Bana in Troy!) sexy touch...HHHmmmmmm...

What was it like???....almost like finding the perfect Beverly Feldman's in my size at 30% off...only Better.

San Marco - Where it all started...

As we sat savoring the last drops of the 2001 Torbreck - The Factor, and trying to make sense of the degustation menu we just paid for, we just thought, "we've got to share what we went through - the good AND the bad!"

So thank you to the guys at San Marco for everything you did (and didn't do)...coz the lightbulb came on!

It started out as a slow Saturday in late May, avoiding the madness that was Orchard Rd, He wanted to check out what was on the shelves of some wine shops...so when we found The Factor, what better way to try a promising wine than to try a (promising?) new restaurant?

He had tried San Marco with a group of friends - and since that experience was not entirely fulfilling, He felt generous enough to try it again. In hope of some redemption by the Chef??

Going up that lift should have told me something...The amount of time it takes you to get up there is enough time to change your mind, pick another restaurant and make a reservation somewhere else!

Yes the chic interior, soothing ambience and smartly-dressed staff were plus-pointers, and seating us right next to half of their wine selection deserved bonus points...and hey, who doesn't like white asparagus right? (which was their speciality ingredient that month)

After being recommended by the spunky Asst Managress (?) the Special menu's duck main course, we felt big enough to go through the Degustation menu but with the kurobuta piglet replaced with The Duck with white asparagus.

If you ask me now ( and right after the dinner) what I felt about the meal, all I can say is "Thank God the wine lived up to its 98 points!!!"...at least something went right...

The menu sounded promising, but 2 courses down, I was losing interest - doing the whole Italian menu given a French twist (or vice versa) just wasn't happening!!! Chef Lee, we sense you've got potential...but sometimes all one needs is a clean linear taste. Good food does not have to play games with one's palate. All through the meal we waited for that ONE thing that would give us a reason to come back...the pan-fried foie gras was reminiscent of Saint Pierre and probably the only dish we'd single out...BUT unfortunately it was outshone by the palate cleanser of Champagne sorbet (truly yummy!).

But even then...it DID NOT justify charging us an additional S$30+++ per person for switching the piglet to the Duck. The Duck was nothing to scream about!!!! And neither was the accompaniments, the white asparagus inclusive. THAT was the final straw unfortunately.

NOTE: We've never had to pay for switching some item(s) in any other restaurant's Degustation menu.

NOTE: And even if they HAD to charge us, it would've been simply more fair and polite to inform us and enquire if we'd mind bearing the extra cost. We would have gladly agreed and be saved from A Rude Shock.

So till today we are still wondering if the Torbreck was wasted on the food...

or if It was the only thing that got us through the experience...which was San Marco.