Just love coming back to this heavenly exclusiverestaurant set in the hub of the city centre, 7atenine. It is definitely the iconic lifestyle destination expecially if your are looking for good food and fabulous slush of drinks. That night I was on a loose treat of the delicious Hazelnut Caipirinha and a date with a marching roll of delecate Japanese cuisine. With a thundery wash down of Billecart-Salmon Champagne. It was defintely a night of pure wild luxurious.
Cocktails were my pre-dinner entrement, definitely a gold liquid drink that can’t be missed that night. it was felt like pouring rain of pleasure over town gossip-ing. An endless chat with a generous smell of burning cinnamon filling up my atmosphere.
Hazelnut Caipirinha was delicious. It came with an after taste of hazelnut that bended over with a hinted sourness that paralysed my mind right away. It was just terrific. I was turned into a snowman immediately after having the chillies running through my system. It was outstanding. Vegetable Pakoras and Deep Fried Soft Shell Crab were present to fiddle my tummy. The waiting was thrilling.
We progressed up to the dining room located at the mezzanine floor. We had the whole huge room to ourself, it was truly exclusive and thanks to the owner Michele Kwok. The setting was rustic and the room was filled with Billecart-Salmon Champagne. It was a Japanese Kaiseki set for the night. I was amazed with the pairing, champagne. just lovely.
Chef Kamarul came over to explain the whole menu that he had prepared for the night while Mr Sebastien Papin the Brand Ambassador – Asia/Pacific brief us on the champagne.
Billecart Salmon Champagne was casted as the romantic champagne was really the best words that striked my mind. Billecart Salmon Burt Rose is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinifed as red wine. It had a pale and bright pink appearance with glints of gold and laceed with exciting rising bubbles. I can easily detected the present of red fruits raspbery like and hinted taste of citrus in it. I was told it goes well with sushi and salmon.
It was a night that everyone was truly spoilt. Champagne and luxurious food. I just love the look of the first course that came with assortment os beautiful shusi, maki and my all time favourite sashimi. My craving just stop at that minute moment, grabbing a bit into the tip of my chopstick was just amazingly experience. why? I had my biting layered over with sips of champagne. How one can make any complaint. For me, I just kept indulging with lost of words. Yes totally at a speechless mode. It was filled with freshness and the dry crispy Billecart-Salmon Rose Champagne just went so well with it. I was practically washing my every bite with that delicious champagne.
I looked amazed when the next dish set in front of me. First my thought was playing with my mind. “A gold fish sitting inside my wine glass”, a whispering came into play. Well it was an astonishing fine noodles quietly tucked inside the stand-less wine glass with refined soy sauce and tempura flakes while a piece of tempura oyster mushroom seated om top of the edge fot he wine glass. JUst love the crisp biting and sipping the noodles was just an exotic experience. Yes not forgetting a couple slushes of Billecart-Salmon Champagne to follow through.
A light Japanese steamed egg was just the next dish wanting to be tasted. It was siky soft and filled with the right seasoning. Delighted. Yet I drenched myself with another glass of Billecart-Salmon Champagne.
To follow through was this Salmon Daikon which caught my full attention. It was so beautifully done and tasted uniquely enchantingly good. the salmon had a great strong texture that only flake itself when I poked it with my chopstick. It had a strong delicious texture while the diakon was stewed to perfection, soft and juicy.
Pleasure it was. I had two gigantic prawns sitting right infront of me, tempura fried and coated with a milky sauce. The bite was refreshing crunchy, it sensed the freshness. Just paired so well with the champagne. I wouldn’t mind to have another plate please!
Well, the Angus Beef was butteryaki done. It was tender in texture and smells great too. Just love the bitings.
I love Japanese fried rice and here it was done with crab meat. The Japanese rice was amazing delicious and surprisingly topped with deep fried soft shell crab. I wallop mine all within minutes. Yes it was yummy!
Definitely a degustation meal will not be complete without having a good chilled macha ice cream. Just love the density flavour of the matcha infused into the ice cream. It was an awesome dinner and the present of Billecart-Salmon Champagne truly turned the dinner into a memoriable one.
…………………………………………… I am sipping glass of Billecart-Salmon Champagne now, care to join me? Sidney Kan