De Meridian (Meridien in French) Line is an imaginary line that runs from the North Pole to the South Pole...ooops, hangon, we aren't talking about that....Sorry, the Le Meridien DINE is not an imaginary dine, though it would be to some people, some less fortunate people who have not had the opportunity, as we did. You see, what we had was really quite an astounding spread, a real treat to the palate, and I feel blessed to have been part of this unique experience.
We were invited by a mysterious chap, Damian, to attend mysterious "A Night Of Discovery", at Le Meridien. No details given. Rather exciting, like a groom on his wedding night. A night of discovery. The very name already sends shivers down my spine. The rendezvous begins at the Conservatory Bar. All the guest, in eager anticipation, fight the traffic by taking alternative means of transport, air, rail and sea, to get there on time. Except KY Speaks and Haze who were late... heh heh.
Very glitterati. Free flow Mumm champagne and canapes, so very dainty. It is of course impolite to ask if the canapes were the main form of nourishment for the night, but we are put out of our misery by Damian and Andrew Fairbairn, (the Starwood rep) who reminded us more than once, to PACE ourselves, as there was a LOT of food to come. Good, at least I didn't have to down 20 test tubes full of lovely gazpacho to get full.
KY and Andrew Fairbairn....KY puts on his best sultry sexy look....
If there was ever a jolly Chef title, then it without a doubt goes to Chef Antoine Rodriguez, the affable funny Executive Chef of Le Meridien. And we were fortunate enough to have Antoine personally oversee our entire meal from start to end.
Favola was the next stop. Ah, we've had many a lovely memory here at Favola. A dizzying array of tapas at the Crudo Bar, from tomatoes in all shapes and sizes, to mozarellas from Italy to Langkawi. Yup, some illustrious gwai loh is now producing local dairy products from the grassy plains of Langkawi. And it passes the test and discerning palate of Antoine.
Favola still has amazing breads, and delicious dips as accompaniment. Really, one could get full on bread alone. But man does NOT live on bread alone, as we found out.
A starter of a duet of antipasti, Smoked salmon with cold cucumber and macadamia puree, grilled peaches, buffalo mozzarella, Pecorino rocket and Radicchio salad. Thoroughly refreshing.
Pan seared foie gras on wild mushroom risotto in clear beef broth. To DIE FOR!!!! So so good. The risotto was so utterly flavourful, I think my tongue ran out of adjectives. And the foie gras, ...if this had been the end of the dinner, I would have been quite contented. Blissful. Melt in the mouth goodness.
But as luck would have it, this was NOT our last stop, in fact, we were only midway.
Next stop....PRIME....one of the best steak places in town
What a gorgeous sight to behold. A Wagyu Marble Score 12. In the old days, it was Bo Derek score 10, and that was the max. Just looking at the meat made me ....happy.
Look at that marbling. One has to stop and pause and think of the kind of life the cow in question must have had. Probably ate the finest grass, and grain, fed beer and massaged daily. What a life.
Other varieties of meat, from Marble Score 6 Wagyu to Australian Angus Beef were also laid out for us to see. ..and subsequently eat. At this point, I should've just made a bulk order of Lipitor.
I am sure not many dead cows get this kind of paparazzi like publicity and attention. But ours did.
See, I told you he is a jolly chef.
You just gotta love this guy!
I love the ambience at Prime. It is posh without being pretentious. And it was pretty crowded! That is always a good sign. We were ushered into a private corner.
Three happy campers. Can you figure out who they are?
You know, it pains me to have to recollect this....seriously, the beef was SOOO good, I feel like Pavlov's dog salivating everytime I look at this pic. Melt in the mouth, alas, my limited vocabulary cannot do justice to a marble score 12 wagyu. Sublime, divine, ....and seared to utter perfection.
Charcoal Grilled Blackmore Wagyu Chuck Flap Tail Marble 12, served with Roma Tomato Confit, Brocolini and Braised Intercoastal on Mascarpone Polenta.
To finish the job, and kill us off, completely, dessert at Latest Recipe. I always enjoy their teppenyaki ice cream, but the pastry chef there had prepared a special platter of dessert for us, and I so could not stuff anymore ice cream into myself.
The platter had Honeydew Sago Shot, Carrot Cake, Lychee Tart, Chocolate Mousse with Citrus Jelly, Vanilla Crème Brule and Agar Agar
And this waffle may look a bit out of place, but it was prepared personally by Chef Antoine, from the buffet table, AND is the BEST waffle I've ever had. Crispy on the outside, moist and soft on the inside, tall and airy....seriously. The BEST.
It has been a joy and a pain recollecting such a fabulous night. Pain because I am now left yearning, and yearning.... ooh, that reminds me, I do have the Starwood card.
Thanks so much to Chef Antoine, and the rest of the Le Meridien Staff for having us, and for Damian for putting together this unforgettable NIGHT OF DISCOVERY. Indeed, it HAS been.... and every bit as good as they said it would be....Ahhhh....dreamy sound....