It’s been a while. Am neither inspired to study, nor motivated to start my MEng project. I don’t want this year to end though, because the thought of finally entering the workforce is extremely unenticing (think bills, sucking up, moving out, more bills).
But one thing still cheers me up – the fact that awesome NYC is only 4 hours away. I firmly believe that NYC is one of the major food capitals in the world, and I think I will miss her awesome restaurants when I go back Singapore for good. Here are pictures from Le Bernardin to prove my point:
From top to bottom:
1)Stuffed Zucchini Flowers with Peekytoe Crab with Black Truffle sauce
2) Baked Striped Bass with Langoustine with Bouillabaisse Consomme and Curry Emulsion
3) Greek Yogurt Panna Cotta, Texas Red Grapefruit, Basil Seeds, Avocado, Vanilla infused olive oil
4) Yuzu Parfait, Meringue, Green Tea biscuit and ice cream
Of course I took all these names from the website. What did you think?
I respect that Le Bernardin has some of the most well-executed dishes I ever had. The striped bass looked a little dry to me but was surprisingly moist and tender. I think it would be awesome if it was Chilean sea bass but Le Bernardin makes it a point not to serve endangered seafood. One thing I didn’t like was that I felt a little out of place there. I was easily the youngest and it probably didn’t help that I went in a brown sports jacket when everyone was dressed in a suit. Also, the food photo-whoring probably didn’t help my case, no matter how discreet I was. So I guess I don’t like eating at establishments where you feel a compelling need to behave, no matter how good the food is. A meal is supposed to be relaxing and how can you be when you’re not at ease? Maybe I’ll think differently when I’m rolling in the moolah and develop a permanent uppity attitude. But after all that is said, Le Bernardin is still worthy of the hype.
Scene from a culinary demonstration by my favourite Iron Chef – Masaharu Morimoto
He was pretty entertaining I guess. No real cooking insight from him, but then again, what can one expect? I loved his food in Philly, so I’m a huge fan of his. Morimoto was the first restaurant where I splurged to indulge myself gastronomically. I might not find his food that amazing anymore, but you know what they say about first times. The first time is always the sweetest.
To reminisce:
Sigh. Morimoto. Those were the good times.
And I need a better digital camera.
