Les Saveurs Private Kitchen
Pan fried scallop, poached green asparagus with warm quinoa salad
With black and purple lace table cloth and shiny cutlery, it gives a pleasant and cosy vibe but not the strict and reserved style in high-class restaurants at hotels, mainly because of the playful-looking plates that greet you at your seat. Tiger and panda are printed on plates, which make me recall the chair backs at Felix in the Peninsula, being part of the decorative design by Philippe Starck.
Beef Carpaccio w/ parmesan shaving, arugula salad, homemade mushroom tapenade
Quite a common and safe option to go for, beef carpaccio was a decadent opposite to the clean and assertive flavour of scallop. Appreciation goes to the smooth and tender beef and most importantly, the finely chopped mushroom that spread out as tapenade to give mild highlight of aroma.
Chilled Poached Geoduck Clams, Watercress Espuma, Potato Salad
Portion wasn't that appealing, but geoduck clam is not common to be found in the western cuisine I tried. An ideal refresher for summer given the clear taste of watercress espuma that melts in your mouth, but I'd recommend going for the other appetisers given its portion mainly.
We gave it a try because of its special smoky effect - not only was it pleasing to the eye, it makes a memorable dish with impressive flavors.
It wasn't unveiled immediately when served, so as to let salmon be infused with savory notes of smoke. It justified the 3-minute wait, with savory notes being subtle but giving a seemingly charred aroma despite smooth texture of salmon which wasn't made to full doneness. The two dressings placed on the plate weren't making an impact, as caviar did its job already.
Sous Vide Baby Pork Roulade w/ smoked bacon and truffle, pork jus, mesclun salad
Making stuffed and rolled pork roulade is one, and having it cooked in sous vide method is another. Meat was juicy and tender, with highlight to be drawn from the crispy pork fat that sticked with every loaf. As a person not really fond of pig skin for Chinese-style roasted pig, I couldn't resist the decadent aroma of the crisp and finished it off with the roulade.
Exclusivity and service undoubtedly outweighs its food for a return visit, and these tell you why private kitchens are perfect hangout places if you wish to have an instant getaway.
I have never been to a restuarant more fancy than Applebee's. I find them quite intimidating. Besides being worried about the cost, my tastes are limited and picky. I actually dislike most veggies and most places seem to cook with tons of veggies that I dont like or have never tried. Almost always will to try new foods though. I would love to expand my pallet (is that how you spell it?), but I have no idea where to start. I want to start eating healthier but its hard when my tastes are so limited. The scallops, beef and pork look amazing. I've never had asparagus or quinoa.
That plate is awesome, lol. I want one so badly.
I would use it even to drink water...
oh,Good taste
Thank you so much, beauty:)
I know you having a trip to Hangzhou. Nice place
looks very yummy
Damn that looks good! Haven't had fine-dining in a while haha.
Thank you so much. I followed you:)
Man I've never had fine dining like that. I guess I'm pretty jelly.
Try one with a beautiful lady. It's worth !
wow these looks really good, no wonder you call yourself fat kid. I guess I would be really fat if I can eat these every day.
haha. you know the truth:)
The smoke effect is excellent!
They all look yummy and delicious!
Oh wow. caviar is the best!
I am just living for eating and these kinda foods, Omg 😲
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What afine dinning by a master chef 👨🍳.
You are the master of food
no way, I'm master of FAT
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A fat man goes into a fast food restaurant and orders his food. The cashier says that it will be a minute or two for his food. Finally his food is ready. The cashier hands the food to the fat guy and tells him, "Sorry about your weight."
Haha. Is it a joke especial for me?
A farmer is walking with a prospective buyer when they see a beautiful pig in the yard, except it has a wooden leg. The buyer asks, "Why the wooden leg?" The farmer replies, "That pig is so smart, I let it drive the kids to school."
"Great, but why the wooden leg?"
"The pig is so smart it has a degree in horticulture and philosophy."
"Amazing! But why the bloody wooden leg?"
"Well when you have a pig that smart you don't eat it all at once!"
The pictures in your post @fatkid were very well done but the imagery that the writing conjured was outstanding. I have never dined in the manner depicted in your photos nor did the foods appeal to my simple man's palate....I'm more of a shrimp and grits kinda guy but the post allowed me to see your dining experience through your eyes. Great job!!!
Thank you so much.
I will keep it us to make great post for you.
Hmmmm yummyy! Succulent! Delicious!
This description of food has become so common that it doesn’t do anything for the readers’ palate. (I’m guilty of this too, so I’m not targeting anyone specific.)
Your blog is like a breath of fresh air.
Appreciation goes to the smooth and tender beef and most importantly, the finely chopped mushroom
An ideal refresher for summer given the clear taste of watercress espuma that melts in your mouth
I couldn't resist the decadent aroma of the crisp
This is the kind of food description that makes me hungry.
I have eaten at a lot of fancy restaurants but the fine dining experience offered by private kitchens is almost always better. The food is tastier and healthy. Many of them use ingredients from their own farms and that makes all the difference.
And your photographs...
I don’t like artificial looking, overly colourful and bright food photographs. I like the fact that yours look natural (even if it is artificial lighting that looks natural) and inviting.
Where are you?
While I enjoyed everything about your blog, I missed seeing you with your food. It would have been nice to see you in at least one of the pictures.
A refreshing food blog. Would like to see more from you. Following you.
No wonder you are fat!!
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A well written post which focuses mainly on a few food items. For the reader to get interested enough to go to a restaurant and succumb to the succulent comments of a writer, more should be presented.
I would like to know the general ambience of the place, the kind of company you find at the neighboring tables, the chefs, the kitchen and the servers. It is difficult to describe food as everyone's nose and taste buds are different. But there re general descriptions that all can relate to . " delectable" to you may not be my delectable. Smokiness of salmon....good description. Would like more description of aroma of food. It should be described as a complex perfume with its accords is described. Texture is important . What feelings it brings forth is essential.
It is a well written short post that does not seem to promote anything except the individual experience. If taken from that view , it was a mouth watering post. Greeeeat work. I enjoyed the post almost as much as you enjoyed the food
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that looks really good