Thursday, August 11, 2011

Fi53fty Three, Armenian Street


The "white" yoghurt and potato bread tasted quite ordinary. The surface was crusty while the insides were warm and soft.


The apple and rosemary worked themselves out with my palate as dessert. It was what was described as an apple risotto of minced apples cooked in its own juices topped with a rosemary flavored foam. This dessert in my opinion had one of the better balanced application of rosemary I've had in any food. It tasted pretty good to me and reminded me more than a little of apple pies.


The dessert portions were rather substantial. It felt like the portions of a main here and was certainly so for their pineapple with Chinese five spice, coconut and Brie. I'm not too sure how I still feel about this dessert, but the flavors to me were decidedly oriental and yet not so because of the dill and cheese and coconut cream. And it didn't appear very dessert like because of the five spice infusion along with the bits of coriander which have no place in desserts. The pungent brie ice cream was certainly interesting if unusual and I'm still wondering what made those crumbs grey. They tasted like cookie crumbs if anyone was wondering.

As novelty, I was held captivated for one serving.


After meal sweets were apple gums.


The wagyu beef cheek and alliums, asian pear and wood sorrel was apparently a signature and was pretty damn good. This is my first experience eating something done sous vide. The wagyu beef cheek that had been cooked for 40 hours was very tender, retained texture and was very flavorful. It was all well accompanied by the robust beefy consomme that they poured upon serving along with blossoms of citrus like flavors from the wood sorrels and little balls of what tasted like Chinese pear and tiny onion bulbs.


There was also a cold starter of scallop and passionfruit, tea and herbs. I didn't think it was too spectacular there as the taste was fairly predictable. And predictable isn't really a word I would like to use for a first time eating here.


Some of the items served here are pretty unusual. This was a spelt porridge with winter truffle. As much as I could smell the truffles, I couldn't find any in the porridge. The black disc in the middle tasted to me like a concentrated squid ink jelly. The accompanying brown crumbles over the top are suppose to be chestnuts, but had the texture of minced fried garlic and the taste of neither chestnuts nor garlic. I did find the this starter very comforting and tasty though.


Their charcoal infused bread looked pretty interesting. It didn't however, taste very different from regular bread.

This dish was called pork belly and red cabbage, lardo di Colonnata. The red smudges being red cabbage puree and the lardo, I haven't a clue where. There were little blobs of translucent gel like things which bursted with the flavors of apple in the mouth. The crackling of the pork belly was crispy while the fat and meat were soft.

Bread was served in a warm clay pot and kept warm with some heated seeds. These bread were apparently described as yoghurt and potato bread and the black ones were infused with charcoal. Accompanying them was small stone bowl of what we were told is Danish butter with toasted barley and buckwheat.


We were served with an amuse bouche of some crackers on a black tile and a spoonful of carrot emulsion with walnut shavings. I do not remember what are these crackers made of, but they tasted like a crispy and airy keropok to me.


I couldn't really identify the carrot emulsion nor walnut shavings neither. The former tasted creamy and the latter was like sawdust that dissolved in the mouth.
I've decided to let Blogger determine the sequence of this particular post as for some reason, I wasn't willing to rearrange the photos after uploading.

Fi53fty Three (53 Armenian Street, tel : +65 6334 5535) was carved out of a venture between Michael Han, an ex-lawyer that has as reportedly stinted at The Fat Duck and Les Amis. The restaurant is well past its second year in business and has been serving food that has at some point or another, been talked about because of the origins of the helm and their showcase of a fusion-ish modern European cooking that the kitchen produces. All with as much locally sourced ingredients as possible.

The salted Danish butter was creamy and served at a temperature where it was lightly chilled and very soft. Those toasted barley and buckwheat added aroma and texture to the usual butter and bread.

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