1 for 1 at Zambuca

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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.

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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.

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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.

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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.

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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.

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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

Heavenly and Incredibly Easy Poached Pears in Red Wine

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Pear poached in red wine is one of those chi-chi restaurant desserts that’s actually quite a no-brainer to make at home. It’s so much easier yet somehow more impressive than baking a cake. I made some the other night and it was such a revelation!

Here’s where all the leftover red wine stashed in the freezer comes in useful. Or you could just use any cheap not-too-sweet red. Use as many or as few of the spices as you like. I think the poaching liquid ends up like mulled wine with all the spices!

For dessert, I reduced some poaching liquid to make a sauce.  I left the pears soaking in the rest of the poaching liquid overnight. The next morning the pears deepened to the darkest purple ever. This time, I didn’t bother with a reduction and just had them cold as a fancy fruit compote with my thick yogurt. Both were very yummy.

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Ingredients:
½ bottle red wine
4 black peppercorns
4 green cardamom pods
½ stick cinnamon
1 star anise
4 cloves
lemon peel from ½ lemon
½ cup sugar
2 pears

Method:

  1. Combine wine with spices, lemon peel and sugar in a saucepan. Bring to a simmer on low heat.
  2. Get on with peeling and coring the pears. Cut each pear into eight.
  3. By now the poaching liquid should be at least warm. Lower pears into poaching liquid and keep on a low simmer for 20 minutes or till pears are soft.
  4. For serving immediately, fish out the pears and boil the poaching liquid till the resulting syrup coats the back of a spoon. Drizzle the sauce over the pears and serve with Greek yogurt, crème fraîche or ice cream.
  5. Alternatively, leave the pears in the poaching liquid overnight to steep. Eat with yogurt for a decadent breakfast.

Serves 2-4.