Hello! A new & updated entry, once again .... and another date with BFF + BF! I need to find a shorter way of addressing BFF + BF, if not, I'll be too confused typing too many Bs & Fs, haha! I hope this post goes out earlier than BFF's food blog, so I can be up to date for once, haha! *cheap thrill* The BFF still beat me to it! And, another heartfelt thanks to Jonah, for his wonderful contribution to my Xmas tree this year, heehee :)
This time round, we headed to Platters for our dinner, located conveniently near all of our working places, apart from FMQ, who had to travel into Central area.
You can find many establishments along Club Street, which is starting to be the new hangout place for us to meet up with friends after work! Headed there early and thankfully we managed to reach the place before the rain started pouring!
Empty restaurant at 6pm.
Unopened bottles of wine displayed for your viewing pleasure.
Opened bottles are displayed on the shelves as part of their decorations.
Arty Farty corner, haha!
Drinking (plain water) glasses.
Deep in thought about what to order .........
Good recycling idea :)
Here @ Platters, they believe in the spirit that sharing makes a meal more enjoyable - which is why they choose to serve their dishes in platters. How true! I always think that sharing food with Leecher somehow makes the food more delicious, haha! Must be Leecher have the gluttony face, which makes food looks so yummy :p
In addition, they also invite a guest chef every 3-4 months to interpret, design and create what he/she believes is "sharing gnosh". This time round, the guest chef is Chef Tan Yong Hua, one of the youngest Singapore -bred chefs in the Chinese culinary circle, known for his modern and progressive techniques.
Getting ready for the first dish!
Roll with It Platter (half), which consisted of deep-fried prawn meat roll with scallops and Chinese pear/ mirin & mayonnaise sauce / bacon with enoki mushroom (my fave!) / wasabi-mayonnaise dip / chilled pork belly with freshly sliced cucumber / homemade minced garlic dressing.
The Boner (full platter) which consisted of pork spare ribs with coffee sauce / baked lamb ribs with spicy black pepper sauce (we all agreed that this is the best of the lot!) / braised beef rib (bone-in) with Chef Tan's signature homemade sauce.
All platters are paired with artisanal wines (if you fancy drinking) from their Euro-centric wine list. I've always preferred white to red, but this bottle of red wine is very smooth, me likey!
With good company + wine, food becomes enjoyable :) We ordered another platter to share. *glutton us* By The Seaside (full platter) - baked sea perch / honey sauce marinate / pan-fried Canadian scallops / green bean puree / crispy wild sea prawns / lemon-lime cream dressing.
** thanks BFF for the pictures!
The fave couples :)
with BFF :) new targets for the new year, perhaps?
Leecher needs to take some training from Jonah! That man is soooooooo fit!
Finished the night with a sweet flourish - rosella hibiscus flower jelly / Asian style pancake with red bean paste and sesame seeds.
Chef Tan's creations are valid till Feb 2013, so go try it! As for us, we'll return when another guest chef is in the house :)
Platters
42 Club Street
Singapore 069420
Tel: 6223 8048
No comments:
Post a Comment