eL celebrated my birthday with a dinner at Dolce Vita (The Oriental Singapore Hotel). Rather than ordering dishes of lamb, suckling pig, oysters, etc, separately, we decided to order a “Tradition” set for me and a “Creation” set for himself, so that we could get to try most of the dishes!
Anyway, the service there was superb! So much better than at the Equinox or the Top of the M, I feel. They treated us a complimentary starter of ‘cured salmon’ each while we were still busy eating the bread before the courses came. I believe it had nothing to do with the expensive set meals we ordered because we observed that other tables got similar treats, too. They were also very sensitive to our needs. E.g. when the angmo chef came out to chat with us, before he left, he asked if I would like to have something while eL had his “Suckling Pig” (not the Chinese kind you imagine to be) served because that was an extra dish that he had while I didn’t. I thought since we were sharing food, I politely declined his offer.
Guess what when eL’s suckling pig arrived? They offered me lime sorbet so that I wouldn’t feel lonely watching him eat. Hahaha … so heartwarming! Even the old granny cleaning the toilet was so polite that she helped me open the door of the toilet cubicle and said, “This way.”After I washed my hands, she handed me a dried towel to dry my hands. She never hesitated to say “You’re welcomed.” when I thanked her. I was so impressed by her, especially her ability to communicate in English. We really shouldn’t judge a book by its cover.
Thank you, dear, for the wonderful dinner and the laptop! 20072007 is indeed a good date to remember my blessings. :)
A lovely raspberry & strawberry cake complimentary from the kitchen!
~ Our Set Meals ~
Half-eaten bread with sauces. Crispy on the outside and incredibly soft inside.
Asparagus
Asparagus duo and Parmesan crisp, served with warm wild mushroom ragout
Oysters immersed with wine
Soups that followed were so unique that they were poured into our plates with a teapot at our table.
Lobster Bisque
some-kind-of-vegetables soup
The Lamb
Prepared as confit and served with dried fruits and paprika, roasted fennel and chilli
The Codfish (in place of the Monkfish)
Suckling Pig
A pan-fried confit of suckling pig with apricot chutney, traditional gratin potatoes and sautéed mushrooms
Complimentary Lime Sorbet for me
Desserts!
