From 31 January to 12 February 2014, Petite Menu is offering a unique three- or four-course set menu for $33++ (with coffee/tea) and $43++ (inclusive of dessert and cocktail) respectively. If you are expecting the usual boring CNY dishes, think again! Each ‘auspicious’ dish has been given a makeover and is a modern interpretation of traditional Chinese favourites.
Before continuing, I must confess that I’m a self-declared huge huge fan and champion of Petite Menu! Food is gorgeous, playlist is awesome, ambience is not lacking, and yet it’s such an underrated gem. Bad fengshui (it is a few doors away from the Singapore Casket), maybe?
Anyway, after our dinner here, I’m glad to report that K is a convert as well! He’s full of praises for this place and it’s the first time ever that he actually felt sad when dessert was served, simply because it meant our meal was coming to an end lol. Oh well, I’m sure we will be back again soon right? *hint hint to K* haha.
‘Sweetness’ Cocktail ($8.80++)
vodka, orange juice, lime juice, orange puree, grenadine syrup
The salad is obviously a yusheng in disguise, can you tell? Though the flavour of tie guan yin is so subtle that it’s almost barely discernible, I really enjoyed this refreshing and clean-tasting starter a lot!
‘Prosperity’ Salmon Salad
tie guan yin tea-smoked salmon, sweet plum dressing, sesame powder, ‘gold’ chips
K is the type of guy who thinks every meal is complete only if there’s a bowl of piping hot soup (mine is definitely dessert) so he knows his stuff when it comes to soups. And he approves this 咸菜鸭汤-inspired soup~ I like it too (my standard is not that high), especially the soft boiled quail egg with a runny yolk within!
‘Success’ Duck Soup
roasted duck broth, japanese somen, 24hr-braised mushrooms, quail egg supreme
Highlight of the CNY menu to me is this beautiful piece of halibut, cousin of ‘miso cod’ imo. Extremely fresh and soft with a texture that can rival cod (just that cod is oilier in a good way); healthy barley in lieu of rice as the risotto, cooked in a rich stock; this was so delicious that I asked Chef Nixon to consider keeping this on the ala carte menu! *crossing my fingers and toes*
‘Abundance’ Halibut Ginger Barley Risotto
soy mirin-glazed halibut fillet, ginger barley risotto, white bait tempura, braised baby vegetables
An interpretation of the classic sweet and sour chicken/pork, this roulade won many brownie points from K. Tender and moist with nice flavours, according to him. And I kept stealing the addictive freeze-dried tangy pineapples from his plate, oops.
‘Harmony’ Sweet & Sour Chicken Roulade
textures of pineapple, fresh cucumber, tomato confit, garlic-roasted new potatoes
Petite Menu’s take on the red ruby dessert was the only dish which I didn’t quite like so K was the one who finished this haha. Pretty to look at, but way too complicated.
‘Fortune’ Ruby Dessert
coconut espuma, sago pearls, vanilla ice cream
Thankfully, Chef Nixon served my all-time-favourite blackforest (not part of the CNY menu) so I could leave happy. This is as good as before, and the new presentation is very cute right?? So coming back for this again!
belgian chocolate mousse, brandied cherries, hazelnut soil, caramel ice cream
Special thanks to Li-lin for the kind invitation once again, and thank you Chef Nixon for preparing such a lovely meal!
Level 1, Aqueen Lavender Hotel
139 Lavender Street