A Whirlwind Work Trip: My First Michelin Star Experience

Page copy protected against web site content infringement by Copyscape

We were very fortunate to be treated to a good dinner, my first Michelin star experience at the one-star Tano Passami L’Olio. The name literally meant “Tano, pass me the olive oil.” Chef Gaetano is very big on olive oils and treats it almost like wine in how he pairs each carefully, selecting carefully which oil he uses to finish each dish. We went for a tasting menu of sorts, starting with this amuse bouche.

IMG_1860

Unfortunately, it wasn’t a Wow! moment, more of a “hmm this is rather good.” It was interesting how the mousse was finished of with olive oil but I don’t remember a great deal more than that.

IMG_1859

The next dish was quite interesting – raw prawns Milanese-style marinated in citrus and anise, accompanied by pink grapefruit and cheese mousse and graced with caramelised peas. I wasn’t sure about the peas as they were semi-dry, with texture reminding me a bit of wasabi peas, just not as crunchy. I liked the fresh, fresh! prawns that were singing with the zing of the sea (go figure that out, I’m taking things up a notch – it’s a Michelin-starred place yo) and the grapefruit and cheese mousse was nice, though it tasted a bit like it was meant for baby food, but what lovely fine dining baby food it was!

IMG_1861

Now it was the next dish that really brought things up a notch. The caramelised quail eggs on tuna mousse was a revelation. The first one after going in the mouth went crackle! pop! and there were surprised looks all round the table. Then understanding dawned and we gleefully went with the second one. First, the sensation of caramel on the tongue, as it was an egg-shaped creme brulee with crackly crust all round. Just a little pressure with the teeth and tongue and the delicately cooked quail egg burst, coating the tongue with runny yolk. The tuna mousse made for a savoury counterpoint to it all. And the raw tuna in minted olive oil? Gilding the lily with its freshness.

IMG_1863

Our expectations went a little higher with the pasta course and we were not disappointed. We were presented with lemon risotto cooked in vegetable and milk and finished off with chocolate. I was a bit wary of this as I wasn’t sure how dessert-like a lemon and chocolate rice dish would taste. But no, this was deeply savoury, rich and wonderfully al dente. At the same time, the lemon flavour sang through and the bitterness of the chocolate balanced out the flavours. It was another eye-opener. Next time I’m in Milan, I’m coming back just for this dish.

IMG_1866

We were surprised by how full we were getting at this stage, we really hadn’t eaten a great deal, but it shows how satisfying the food was. We were very glad that the main course came in small portions. Small though the portion was, it was somehow the perfect portion. The roe dear saddle glazed with basil and wild berries and again finished off with chocolate was excellent. It was done very rare, the way I like it, yet wasn’t bloody (which the rest of my table seemed to like more). I think the meat must have been well hung because it was the tenderest deer I’ve had. Again, Chef Gaetano had a way with traditionally sweet foods, turning them into savoury wonders. The chocolate he personally grated over each portion at the table made all the difference again in balancing out the sweetness of the sauce and tempered the deep game flavour of the venison. Wonderful.

IMG_1870

What really won the rest of the table over (I was head over heels by then, no need for further wooing) was Chef Gaetano’s impeccable and very sensible wine pairings. He recommended two reds, only one of which I managed to get a photo of. This Humar Rogoves from the Friuli region was very reasonably priced at about €30 and was just right for the deer. In the words of the chef, it was a “sweety wine, very nice.” And indeed it was! Nicely balanced, sweet yet not overly so, it went better than expected with our deer in berry sauce.

IMG_1871

Then came the usual sorbet palate cleanser.

IMG_1873

And finally dessert. The almond cannoli filled with almond mousse, candy lemon, citrus cream and almond marmalade was lovely. The pastry was crisp and light as air and the mousse filling also light and sweetly lemony. It was a lovely contrast to the dark chocolate blob (I never found out what it really was), but the mousse and chocolate sauce was a deep, delicious contrast. It was a sly way of crowd pleasing, not particularly inventive but just the right to end a good dinner.

IMG_1876

Tano passami l’olio
via Villoresi, 16 ang. via Pastorelli, Milano, Italy
Tel: +39 02 8394139
Email: tano@tanopassamilolio.it

Advertisements

1 for 1 at Zambuca

Page copy protected against web site content infringement by Copyscape

I was lucky. It was my cousin’s birthday and First Uncle and Aunt asked me along to make up the numbers for the 1 for 1 offer at Zambuca. It was a four-course meal that started with an amuse-bouche they called “tomato tea.” It was pretty well executed as the very pale yellow tinged liquid tasted startlingly like tomato. I wonder if it was just strained fresh tomato juice but it was very good as something to tickle the palate.

DSCF5450

I picked the scallops with muesli as a starter. True enough, two small scallops made a plural; even though I felt the portion was far too small, one really couldn’t complain about misrepresentation on the menu! The scallops were fresh and the barley-currant mix added an interesting texture to the dish. It was a pity the foam didn’t taste of very much, otherwise this would have made a rather imaginative and unique starter.

DSCF5455

The crab, caper and anchovy angel hair pasta was a bit of a letdown. It sounded like it had such promise on the menu but the execution fell flat. The capers and anchovies were too salty, while the crab was a bit bland. The flavours just did not meld well. This was probably the weakest link in my dinner.

DSCF5458

The beef pretty much saved the disappointment of the pasta dish. Here, however, was where there definitely was misrepresentation. The menu said that the beef was aged but it certainly did not taste like it. Also, I was shocked that the restaurant could overcook my beef. I asked for rare but it came out on the medium side of medium rare. Having said all that, it was decently flavoured so I didn’t bother to send it. In any case, I couldn’t be too fussy because I wasn’t paying anyway. The onion was decent though too sugary as the chef cheated when he caramelised the onions. The sprouting broccoli was a nice touch though.

DSCF5462

Last of all was dessert. My cousin got a bonus tiramisu complete with candle and singing waiters. That was a lovely touch and it was good for the rest of us greedies since she needed a lot of help to finish her extra dessert. For my own dessert I had creme brulee with rhubarb compote. It was a typical creme brulee, rather forgettable and the rhubarb compote wasn’t particularly flavourful. Nothing to complain about yet nothing particularly exciting.

DSCF5467

I know that this post isn’t particularly glowing. It was great stuff since it was free for me: I guess it’s one of those cases where the food was up to standards but not particularly remarkable but the company more than made up for it.

Zambuca Italian Restaurant and Bar
Pan Pacific Singapore
7 Raffles Boulevard Level 3
Singapore 039595
Tel: 6337 8086