Sunday, December 12, 2010

Let them eat foam

Call me old fashioned, but I like food that looks and tastes like it should. I don't appreciate marriage of respectable cuisines that produce an unrecognisable and indescribable hybrid.

The much talked-about signature dish of foie gras xiao long bao with truffle consomme hiding under a puff of celeraic foam is an insult to sensibilities. Foam belongs on coffee and beer.

The platter filled with unrelated nibble sized sweet somethings described as a "Symphony of Dessert" has several strings missing in the orchestra.

Fancy labels like "Asian cuisine with French influence" does not make the food more palatable.

Enough already with the overpriced lousy dinners and cheap drinks brought to your table by a nervous serving crew whose delivery made me think they flunked out of hospitality training.

It was time I took the eating crew back to basics.

Everyone had a delightful time tucking into a 10-course meal of real Chinese food prepared by real cooks who give a damn to what they are doing.
Let the culinary snobs eat foam recommended by the media whores.

5 comments:

wildgoose said...

I'm sceptical right from the first time I read about the xiao long bao. Too fancy and too much hype. And I still have not been to quan xiang yuan!

LuLu said...

Foam is for coffee and dessert is a symphony of 3-string band? Love it! haha

sinlady said...

wildgoose - xiao long bao is xiao long bao. the chef and restaurant so arrogant to promote it as Asian food with French twist to introduce Asia to the world.

i keep thinking you have been already with us! Include you next round, likely end Feb or sometime in Mar.

lulu - is true! haha

wildgoose said...

Yay!

sinlady said...

wildgoose - on! hehe