{"id":1154,"date":"2008-10-11T00:00:37","date_gmt":"2008-10-11T00:00:37","guid":{"rendered":"http:\/\/www.dimsumdolly.com\/?p=1154"},"modified":"2008-10-11T00:00:37","modified_gmt":"2008-10-11T00:00:37","slug":"the_screening_room","status":"publish","type":"post","link":"https:\/\/www.dimsumdolly.net\/?p=1154","title":{"rendered":"The Screening Room"},"content":{"rendered":"

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\nA few other bloggers and I were invited to a dinner tasting at The Screening Room<\/b> located at Ann Siang Hill. The menu was specially crafted by Group Executive Chef Wayne Nish who hails from New York with one Michelin star tugged under his belt. We then buckled up for a night of eating.
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\nFirst up were the starters also known as Crudo<\/i> on their menu. From left to right:
\nSwordfish with olive oil, white soya sauce, sesame seeds and chives
\nCoriander-cured salmon with salmon roe with spring onions
\nScallop carpaccio with ito kuzuri, nori and sesame oil chuka dressing
\nBotan ebi shrimp with uni, mentaiko, nori and calamansi
\nShime saba mackerel with preserved lemon and grated ginger
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\nChef Nish very generously sent a bottle of white wine to complement the crudos and it was the perfect match – crisp, clear and light. Nothing too overwhelming for the delicious starters. I loved all except the shime saba mackerel which I thought was a little too salty.
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\nGastro bites platter
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\nChicken patties with poached chicken and vegetables in a flaky phyllo pastry \u2013 the pastry was light and crisp and the fillings were delicious!
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\nCold tofu with century egg, mentaiko and uni \u2013 I love uni (sea urchin), so anything with it, I like!
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\nRoulade of raw beef carpaccio with harissa mayonnaise and herb salad
\nTorchon de foie gras de canard with mango coulis and papadums
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\nConfit of chicken schnitzel with quail egg, lemon and anchovy \u2013 loved the cute little quail egg which looked so pretty sitting atop the mini chicken schnitzel.
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\nShort loin also known as Kansas City strip steak with yuzukosho and shoyu – lovely marbling and cooked to the right degree and oh so tender
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\nNew York strip steak fully trimmed and sliced
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\nRack of New Zealand lamb with tamarind and coriander seed crust with spinach and shiitake mushrooms – very unique and interesting with the taste of tamarind
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\nVegetable ribbons – I loved these pretty snacks made up of deep fried wafer thin vegetables. So delightful to chomp on! My favourite was the lotus root.
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\nHandmade raw milk cheeses from France – epoisses de bourgogne, reblochon, beaufort, Roquefort, tomme de belloc and selles sur cher
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\nButtery, fluffy naan to go with the cheeses – a must order
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\nFresh fruit with ginger syrup, honey and spiced salt – I liked this dessert best as it was so refreshing and light on the stomach. The different flavours dance on your tongue, giving an interesting twist to the normal fruit salad.
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\nSalted nut kataifi tart with almond milk kulfi
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\nLime semifreddo with mango, lime and chilli – another refreshing and light dessert if you don’t want anything too heavy
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\nSheep’s milk mahalabia with pistachios, candied ginger and pomegranate molasses – never had this before and I thought it was so pretty with the red pomegranate seeds. It was nice but as I’m not a big fan of milk, I took only a bite.
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\nMolten centre chocolate cake with valrhona bittersweet chocolate
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\nSticky date pudding with vanilla whipped cream and palm sugar
\nOverall, it was a fantastic dinner filled with good food and conversation. Chef Nish came across as extremely friendly and affable when he came to talk to us as each course was served. His explanation about the origin of the foods and where his inspiration came from brought across his passion for food. It’s great when you hear people talking about something they are passionate about.
\nMany thanks to The Screening Room and Sixth Sense Communications for hosting us!<\/p>\n","protected":false},"excerpt":{"rendered":"

A few other bloggers and I were invited to a dinner tasting at The Screening Room located at Ann Siang Hill. The menu was specially crafted by Group Executive Chef Wayne Nish who hails from New York with one Michelin … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1154","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/1154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1154"}],"version-history":[{"count":0,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=\/wp\/v2\/posts\/1154\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dimsumdolly.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}