Saturday, December 28, 2013

Finally, after a very long time of eyeing Elegantology Gallery and Restaurant at Publika, with its exclusivity, I got the golden opportunity to have my first fine dining experience here. It was a Christmas dream come true when I came here with my Nigerian friend on 25 Dec 2013! 

Actually the space was quite small, just enough for like 4 tables inside the dining area where one of the tables is a family table for about 6 pax. The interior was nothing but sophistication. Very romantic and perfect for a couple or Valentine's Day or even a wedding anniversary celebration. All the chairs are coloured a light maroon. The setting is very classical with the classic looking standing lamps. The bar was great and look really elegant. The napkins were a deep maroon and there was full attention given by the attentive waitresses and waiters who were ever ready to snap photos and change the napkins I dropped on the floor, 3 times (I was too embarassed to ask for a 4th change). 

There were very soft buns served to start up the our Christmas Dinner on 25 Dec. There were two small rolls of cheese with red spots which tasted so tasty. I also dipped it in black olive oil and also sandwiched it with chopped tomatoes. I am quite stingy on compliments for bread but this time round I did! 

We were served with a special cocktails that lucky for me, was not too bitter and not overloaded with too much alcohol since I did not like too much alcohol.

The first course was Rudolf's Bites which consisted of Pomelo, Scallion, Home Cooked King Prawn. It was such an amazing fusion, the pomeloes offering the sour taste while the scallions was tasty to go with. 

The second course was called 1st Flavour which composed of Fois Gras, Brioche Charcoal, Shallot Marmalade. It was my first time trying Fois Gras (unless you consider the one I had at Volkswagen Launch which was frozen tasty). My friend did not really know how to eat so I finished the last morsel on his behalf in order not to waste food. Somehow mixing it with charcoal piece and also basil leaves resulted in something amazing.

Thirdly, we had a crazily named course called "Gee Whiz, it's Christmas!" which consisted of Granny Smith Scented Pea Puree with Tomato Pearls. The special thing is that the puree was poured by the waitress from the teapot. It was not too smoking hot like conventional soup but it was ok. I definitely love the Tomato Pearls, something that looked like fish roe except that it did not pop. 

Fourth course was Jingle Bell Rock. It consisted of Hokkaido Scallop, Black Olive Dust, Misa Galangal Goong, Homegrown Mustard Crest. The scallop was the fantastic when I cut it and the juice came out showing the succulence of the scallops. The misa sauce that has absorbed into it was also fantastic. 

Suddenly, after that, we were surprised by a complimentary turkey which was so incredible! The turkey was so succulent and especially tasty and sweetened by the cranberry sauce. 

By this time, my friend was saying that there was too much food and he was feeling so full that he only ate one slice of turkey and offered the other half to me! He was like, why is there so much food? But I was enjoying all the courses very much!

After that, we had the fifth course which was Frosty the Snowman that is Cauliflower infused milk based sorbet plum shave. Though I do not like milk, somehow this was quite alright for me, probably because the chef cleverly cooked it with high quality milk that does not have a strong taste. I did not even taste the cauliflower. The sorbet was cold and pleasing to the throat. 

5th Course: Frosty the Snowman
Really snowy
Mr Frosty the Snowman

This was followed by the 6th Course which was White Christmas : Garoupa Under Pressure (Changed to seabass because they ran out of Garoupa) - Soy and ginger broth smoked Moscovy Duck Glutinous Rice Pillaf. The fish was quite soft and when paired with the soy and ginger sauce, the combination was incredible. The glutinous rice was quite soft and fragrant. 

My sixth course was Holly Jolly Christmas which was actually Lamb Wellington, Mushroom Duxelle, Butter Flavoured Brussels Sprouts. I truly love the cute crunchy Brussels Sprouts which was not oily at all. The Lamb was cleverly hidden inside a crust as though it is a lamb kebab pie. The baked potatoes were quite tasty too. I love the sauce which was not as salty as it looks like. 
6th Course: White Christmas (Grilled Seabass) and Holly Jolly Christmas (Lamb)

Then, we were rewarded with pre-dessert where my friend's mouth was open agape as that means more food for the tummy. We had cute gingerbreadman (my first in my entire life) which probably was homemade and not as sweet as I thought. I do not fancy food that is too sweet. We also had something like a marcarpone which I dipped into my Vanilla Gelato dessert. 

My first time eating the cutest Gingerbread man ever. The Gingerbreadman did not manage to run away from my mouth!
Dessert was Here Comes Santa Claus which consisted of Camerelized Tofu Brulee, Vanilla Gelato with Candied Wolfberries on top. It was my first time eating tofu as dessert but somehow when paired with caramel, it was a great combination. The fusion was just great, like a pair made in heaven. My personal favourite was the pink caramel under the Gelato which I initially thought was just a base and not to be eaten.

This place has definitely won my heart inside out and is an awesome romantic place!

The buns were so soft. For bun/bread hater, it has definitely won my heart at first taste. The row of cheese with spots of red were great to go with the buns, together with the chopped tomatoes and also black oilve oil. 
The 1st course: Rudolf's Bites
2nd Course: 1st Flavour

3rd Course: Gee Whiz It's Christmas!

Gee Whiz, It's Christmas!

Gee Whiz, It's Christmas!

4th Course: Jingle Bell Rock

Unique contemporary designer lamp

6th Course: White Christmas

Complimentary Turkey

6th Course: Holly Jolly Christmas

Pre-dessert: GIngerbreadman

7th Course: Dessert: Here Comes Santa

Vanilla Gelato with crispy caramel
 After eating, it is time for some camwhoring:

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