DC took me to Private Affairs one Friday night to cheer me up after a stressful week. We weren’t sure about whether this place would last as we were the only ones there that night. We opted for the Luscious Dinner 4-course set ($98++). DC had a duck carpaccio that he liked a lot but didn’t leave a lasting impression on me. My Alaskan king crab, though, was wonderful. It really was lusciously seafood-y and briny, and bursting with fresh juiciness. The avocado mousse and passionfruit cream had just the right level of richness to complement the crab and the squid ink tuile provided a nice bit of contrast with its delicate crispness.
For mains, DC had the Maine lobster. When I tried it, I almost regretted ordering what I did because the lobster, like my crab appetiser, burst with fresh, well, lobster flavour. It wasn’t your typical vaguely rubbery tasteless boiled lobster. This one was expertly cooked in a buttery foam, making me want to devour it shell and all. In fact, I think DC gnawed as much of his lobster shell as he could!
Remember I almost regretted my order? But I didn’t. My main course of Welsh lamb loin held its own. Again, it was expertly cooked so that the lamb loin was tender and flavourful. Accompanied with the soy bean mash and the rich, intense jus of lamb and olive, this was very very good. (Unfortunately it paled against another dish I’ll blog about next time, but that’s a story for another time.)
Our third dish was a pre-dessert. DC had a yummy cheese platter and I had a sorbet. Both were competent though not particularly anything to rave about. Plus, the lighting in the restaurant is so dim that it was impossible to get good pictures anyway. Good thing we were the only diners that night so we took pictures with flash whenever the wait staff weren’t looking (!).
For the real dessert, DC had peach tofu with salted caramel and lemongrass ice cream. The purple thing is a lavender sheet, which I felt tasted a bit like one of those portable soap sheets for washing your hands. I liked the tofu a lot. It was very tender and smooth, more like tau fa than actual tofu. It was a bit like eating peach-scented egg tofu that was sweet.
I had the chocolate mousse with miso sponge. The miso sponge was a very inventive touch to an otherwise tired dessert. I’m so glad he didn’t go down the molten choc cake route. Here, the miso sponge was very tender and very savoury, making for a lovely contrast to the sweet chocolate mousse and the deep flavour of the dark chocolate chips. It’s a pity he put pop rocks in the dessert. The dark chocolate “sand” is a bit overused in molecular gastronomy and I really don’t like the popping on my tongue.
That dinner was good enough to send us back to Private Affairs a few weekends later for a semi-buffet brunch celebration. It was good value for money at $68++ per person without alcohol. The food wasn’t quite as exquisite as the dinner we had, but it was still pretty darn good. The idea was that we ordered whatever we liked from the brunch menu, from typical breakfast staples like mini-muffins, yogurt, pancakes and eggs, to brunch staples like fresh oysters, to more exciting things like cured sardine, panfried scallops and coffee ribs with a twist. All these we could order as many servings as we liked. For the main course, each chose one. Everyone liked their own main courses and I naturally felt that mine of melt-in-the-mouth sous vide French chicken was especially nice. If you want a taster for Private Affairs, the brunch is the way to go.
Unfortunately it was third time unlucky when DC and I returned to Private Affairs. We tried out their celebratory 8-course menu for October consisting of greatest hits in the chef’s repertoire. There was the familiar course of many dishes, with some good and many others falling flat. I was deeply disappointed by the lack of quality control and lack of service recovery for a restaurant that aspires to this calibre. First, even though I made an email booking just like the previous brunch (with acknowledgement from the PR manager), they lost our booking and took a while to get us a table. It didn’t help that, unlike our first experience, the restaurant was full as there was a big group taking up much of the restaurant with a separate special menu and a few other tables doing the a la carte option. The kitchen was obviously not ready for this onslaught and some dishes came out different from described in the menu. For instance, the raw Hokkaido scallop with lettuce gazpacho jelly came with a pool of bright green liquid instead of jelly and there was no way of eating the dish properly as we weren’t provided with spoons. We just had to fish out the scallop from the watery liquid and the wait staff later whisked away the plates, only looking slightly puzzled when I pointed out that we had no spoons and weren’t able to enjoy the dish properly.
No less, two dishes stood out. The kurobuta pork cheek with blood orange jelly was very good. I’m not sure about the slightly odd gel-like texture of the accompanying avocado gnocchi but the pork cheek itself was done so that it was meltingly good. The slightly tart and sweet blood orange jelly really lifted the flavour very well.
The second noteworthy dish was the apple cake dessert. Again, there were parts that I didn’t quite agree with, in this case the apple cinnamon spaghetti. DC liked it a lot and slurped up mine too, but I found it a bit too molecular gastronomy, and too reminiscent of past biology experiments dealing with calcium alginate gels. It was a cute idea nonetheless. What blew me away what the apple cake itself. It was essentially an apple-flavoured cross between mousse and semifreddo, with apple jelly in the middle. I loved how it was just on the verge of melting and how the clean green apple flavours shone through very well. The lemongrass ice cream was a lovely light yet creamy accompaniment to the cake. Thumbs up!
It was the last part of the dinner that disappointed me. The PR manager came over to chat with us. No matter that she didn’t apologise for the mix-up in reservations. She asked how the food was and I responded that it was patchy. Taken by surprised, she asked why and was reluctant to probe much further after I asked how much she wanted to know, showing her the brief notes I took on my slip of printed menu. She did concede that the lettuce gazpacho was meant to be a jelly and not liquid, and then said that the chef designed the menu out of popular dishes. Telling us that other people liked the menu certainly does not make me like a less than ideal experience more.
In short, this restaurant has lots of potential as the chef is obviously very talented. His kitchen and staff do on occasion let him down. It took me a long while to decide to post about this place as I have very mixed feelings about it. If you take my experience as a gauge, you’d probably get a good experience two-thirds of the time. For me, unfortunately, I’m not going to come back for a little while.
45 Joo Chiat Place
Tel: 6440 0601