L T O

Attended a Chef’s Tasting at an upscale restaurant in Whitefield tonight. 

Appetiser was a Chili, Soy and Grape Glazed Pork Ribs with Raw Papaya Salad, followed by the mains – Pan seared Sea Bass with seasonal vegetables, mashed potatoes and tomato, lemon grass broth.  

Accompanying them were small plate portions of vegetable dim sum, prawn sushi and crispy squid with green chili, coriander and lemon sauce.

Dessert comprised portions of Kaffir lime crème brulee with Cinnamon crumble and lime gel, Apple streusel Cheesecake Tart with Crème Anglaise and Chocolate lava cake with vanilla ice cream.

Washed this down with fresh lime juice and some hot Apple toddy.

A most excellent repast and impeccable table service. 

Off to bed now, I have a very early start.