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| Procuitto Ham & Melon ($16) |
Procuitto with melon is quite a classic combination. But the dish was elevated by compressing the melon to bring out more sweetness and balsamic gel added a touch of acidity. The prickled beetroot gives some colours to the dish, yet when eat together with the ham and melon create a gastronomic pleasure to this classic starter.
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| Pan-Fried Foie Gras ($18) |
One of the highlights of the media tasting was this pan-fried foie gras with a twist of Japanese influence. The perfectly seared foie gras was stacked on top of a piece of braised daikon and garnished with nashi pear and nori. The final touch was a dizzle of Lemon- miso glaze. This is my first time having foie gras in this style and I love it. The foie gras melt in my mouth with a touch of sweetness and umami to tease the palette.
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| Soy & Beetroot Cured Fjord Trout ($16) |
The cured Fjord Trout was served with Japanese cucumber, avocado puree, avurga caviar and smoked oil. Fjord trout is genetically a smaller fish than salmon and has shorter fibers in the meat compared to salmon. With the Fjord Trout cured in-house, you can be sure that quality of the Fjord Trout is being assured. This dish works well for me, however for peeps who don’t take sashimi, you might find this a bit “raw”.
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| Confit of Chicken Leg “Chicken Rice Style” ($18) |
Instead of serving duck confit, consumers can have a change from the usual affair. The exterior is crispy while the chicken leg is tender and can be easily pulled away with a fork.
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| Pan- Fried Baramundi ($22) |
Chef Benson further surprised us with the pan-fried Baramundi that is served with spring onion mash, coriander salad, crispy garlic bites and garlic soy sauce. It is rather interesting to have something of a strong chinese influence yet work so well together.
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| Kakuni Style Pork Cheek ($20) |
Imagine soft and tender melt-in-your-mouth pork cheek braised in Japanese Kakuni style and paired with corn kennel, braised leek, roasted parsnip and granny smith sauce aka apple sauce. Another of my favourite of the night, it is so good that I wish for a bowl of rice to go with it. =P
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| Semolina Cake ($12) |
While the starters and mains have made me a happy girl, the desserts didn’t fare as well. The semolina cake was slightly drier than I would like it to be. The saving grace was the torched meringue and the passion fruit curd which added some flavour and moisture to it.
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| Vanilla Custard Tau Huay ($8) |
Layered with strawberry gelee, lychee and lychee glaze, this fusion dessert offered something new yet was familar. Definitely a winner as compared to the semolina cake. This upgraded version of a local delight has my vote, what about you?
Restaurant SELA
32 Seah Street Singapore 188388
Tel: +65 6337 6358
Email: enquiry@restaurantsela.com.sg
Operating Hours: Mon – Sat Lunch 11:30am to 2:30pm
Dinner 6:00pm to 11:00pm
Closed on Sunday (Except Christmas and New Year’s Day)
Website
