![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP8pzM6SYhkXiuKtwxpgsxe37Neg2imMnpfkluNbWyccRC-YePeEx6Q4Be7wK6QkDtUgzZzz_9h6vJeUDTZ-jTlbZrit1QW9f33K5Zz_MywvkZUlzfQ9WTwf2jzSKDAYrFOhYNQ/s320/sg-fllrtn-gala-start.JPG)
So here I was at this annual charity gala event and I was pretty excited because I've not tried the catered food at The Fullerton Hotel before. A peek at the menu somewhat dulled my excitement because every dish had a
fancy name, which I feel is usually a means to jazz up something pretty boring.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIB8q_Zs8CgwPiXcZ23ivtq0F4vbcHb3RJlt77o9EJnGyVtiyw9sf7wG3b_uzXBlUtFeiW4jkX93d843603Es4eq3K8ZAknkO9S2fFH0GZ3hvdR10UXL_Atxl-2-6jsEa3SdmX9w/s320/sg-fllrtn-gala-confit+of+duck.JPG)
This is the "
Confit of Duck and Chanterelle Tile with Caramelized Pineapple and Citrus Jus". What a
mouthful of a name eh? A pity I couldn't say the same for the serving portion haha. I'm not that familiar with the chanterellus genus of mushrooms but this "tile" tasted just like a slice (half?) of toasted wholemeal bread!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMr26DPvhnEIF9D6NZAgzQaHlQvc0wT_jvQORykbXccaLkjf3dPePtILQrPf3FaTEZ59Llb7Dbxb9XbmhzVU3o3TzjmiATz9DgFuC48jbv80yEU6kMh48eCgM72Zfb8287YYUPwQ/s320/sg-fllrtn-gala-cream+of+celeriac.JPG)
So after practically inhaling the starter we were served this soup named "
Cream of Celeriac Infushed with Truffle Garden Herb Oil". So I'm not familiar with celeriacs (knob celery) as well but I was glad it didn't have a taste similar to celery, which I'm not too fond of. The truffle flavor was evident in this albeit
rather subtle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfD5mw8RP_nh_z1gvL3BA87ci1OdlWIS_e92eXfp9ZpSFUvE7wNU340FETVBHwj9pOP9WItWTfR9ev6nkzcgyXDFRRaIjGsG_wXpVcemeBxKc7tGqYoz9k64hxt6qeGnGQ-k0UbA/s320/sg-fllrtn-gala-cod.JPG)
At least the slab of cod in the "
Seven Spices Dusted Cod Fillet on Sweet and Sour Beet Tarragon Cream Sauce" was a size befitting of a maincourse. Couldn't really taste the "
seven spices" in this but then again I can't taste the "11 secret herbs and spices" in the Colonel's recipe either, so there. The beet tarragon consisted mainly of beetroot which I promptly pushed to one side of the plate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlasrmcw4yTukFHlgjIhi0Y2XgZAMQT6Z5SkZPtAVr_Dj5Mm0pNde4wQxffavNO_4TD70VXjYNqEksYkQkb0nVIpotjPyw7OJNY5vzfqyZuj5kr7Xra09jtL0_jiaSlz0vjE-Rew/s320/sg-fllrtn-gala-choc+cake.JPG)
The plate which the "
Slow Baked Chocolate Cake and Griote Cherry Compote" was so long that they had to align it in potrait-style in front of us. The
downside about such a huge plate is that it makes the little pieces of food on it look even
littler in comparison. You see that little smear in the center? That's the cherry compote!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BlFarR9X3ZEAREGFvvUuCH4merceNzJIVdD1k43AAoTo1R33KScDqt6zuz9z2VOHpFXM6pKN6iC1fReySmGh086hHGcG3oJjpKzQB2fhCFrUmGFk7vuGleWMPegwFzchNtdZXg/s320/sg-fllrtn-gala-choc+cake2.JPG)
To be fair to this dessert, the slow baked chocolate cake was warm and rich while it lasted. The addition of snap, crackle and pop on top was rather fun as well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0U0LB-X-cZpvRi4FlDmnU4Glz0TAMxxEwBb9GoFnuwgwI9qED65X77xNMNeEyKXxYx7hb8DZcUjMwdFH4-4A9VkSpu7a8DgpInT-IBhCoHL1eo3zK1rbG19Mz_0CsaF2yzfntQ/s320/sg-fllrtn-afterdinnerchocs.JPG)
Petits fours? I'm sure there was a misprint in the menu or is the term just so
loosely used now? Anyway, these definitely were not any little cakes or pastries but an assortment of chocolates. I would have preferred more dark and bitter varieties as an after-dinner chocolate as most of these were rather sweet.
D
2 comments:
Wow! The names for the dishes were so uniquely given! All the fanciful names!
Zhengning: A pity only the names were impressive haha.
Post a Comment