{Media Invite} Jolly Season with AWESOME Cocktail Pairings
W
e were invited to the enchanted restaurant cum bar - FORT by Maison Ikkoku for a food tasting session as they are launching their Festive Menu for Christmas. The person behind FORT by Maison Ikkoku is none other than Executive Chef and Master Mixologist Ethan Leslie Leong who developed the entire dining concept including fine details like the interior décor of the place. Not to mention that this Master Mixologist was the man who invented one of the world's most exorbitant cocktail priced at SGD35k per glass!!
I was fascinated by the interior décor of the restaurant cum bar albeit the place not being too spacious (houses approx 30 pax). The entire feel of the place was somewhat near raw industrial with concrete walls and Edison filament bulbs and I realised that the kitchen was open concept where we can see how Chef Ethan prepares his food as well. Also, red velvet curtains were installed to give the place a soft theatrical touch of sophistication. What kept me "entertained" was staring at their electronic distilling plant which they used to prepare their cocktails as it looked so scientific!
FORT by Maison Ikkoku
Location:
Pinacotheque De Paris
5 Cox Terrace
Fort Canning Hill
Singapore 179620
Tel: 6336 0507
Operating Hours: Daily, 16:00 till late
Website | Facebook
I was fascinated by the interior décor of the restaurant cum bar albeit the place not being too spacious (houses approx 30 pax). The entire feel of the place was somewhat near raw industrial with concrete walls and Edison filament bulbs and I realised that the kitchen was open concept where we can see how Chef Ethan prepares his food as well. Also, red velvet curtains were installed to give the place a soft theatrical touch of sophistication. What kept me "entertained" was staring at their electronic distilling plant which they used to prepare their cocktails as it looked so scientific!
First up, we were served with one of the Bespoke Cocktails - a tropical looking cocktail consisting of a blend of Daisy Vodka and Lemon Juice. The taste was light and refreshing, with a tint of floral fragrance.
| Daisy Vodka + Lemon Juice Cocktail (SGD18++) |
Signature À La Carte Dishes
Whilst chilling around with the first cocktail, we went to capture some photos of Chef Ethan and his assistant preparing our first dish - The Sea (SGD38++).
This dish consists of a combination of raw seafood items such as Hokkaido Scallop, Irish Oyster, Seaweed, Ikura, Tobiko and Ebiko. The seafood was then served on a bed of sea salt sorbet.
Presentation of the dish was rather mystical with the fog created by dry ice.
| The Sea (SGD38++) Hokkaido Scallop, Sea Salt Sorbet, Irish Oyster, Seaweed, Ikura, Tobiko, Ebiko |
The Sea was paired with dry vanilla sake which went well with the seafood. This dish went very well with the theme as I had the under the sea feeling after tasting the salty taste of the sea salt sorbet and marinated seafood. Oh yes, it was recommended for you to taste the Oyster Leaf first when you are trying this dish for the first time!
| The Sea - Paired with Dry Vanilla Sake |
I personally find this dish a tad too salty to my liking although the seafood tasted really fresh. However I would order more of the handmade seaweed + almond biscuit which came with the dish if they sell it alone though (it was addictive on itself)!! :p
Egg lovers like myself would be in for a gastronomical treat by the second dish - The Nest (SGD28++). This dish was inspired by bird nests sighted during Chef Ethan's morning walks at Fort Canning Hill and it consists of a combination of hot melted Mozzarella, Parmiagiano-Reggiano with free-range chicken eggs.
| Preparation of The Nest |
| The Nest (SGD28++) Hot Melted Parmigiano-Reggiano and Mozzarella with Free-Range Chicken Eggs |
The fun-tastic Antibiotic Cocktail (SGD18++) was served alongside with The Nest.
| Preparation of the Antibiotic Cocktail |
This cocktail had a sweet cough mixture taste which was why it was named after the medicine "Antibiotic". I think if you love ginger beers, you will definitely be hooked to the Antibiotic!
| Antibiotic Cocktail (SGD18++) Whisky, Fresh Ginger and Lemongrass infused with the aroma of burning bourbon wood |
The label was designed in-house and they had different "warning" quotes written on it which made it really interesting :)
Care for some spicy sushis?
The Fort (4 pcs SGD18++ / 8 pcs SGD28++) is one of the most brilliant sushi dish created to suit our local tastebuds.
| The Fort (4 pcs SGD18++ / 8 pcs SGD28++) Fort Signature Spicy Hand-roll, Maguro, Onion Sprouts, Cucumber |
Onion Sprouts were used instead of Alfalfa to garnish the surface of the hand-rolls and boy, they do taste really spicy! Just a note of caution: go easy on the wasabi if you can't take the spiciness!
| The Fort (4 pcs SGD18++ / 8 pcs SGD28++) |
The Fort was paired with a fizzing cocktail prepared using the spherification technique which looked like a pretty lava lamp when we shone our torch lights on top of it. The purplish balls are lavender caviar whereby there is a tinge of lavender flavour when you pop the membranes. How interesting!
| Fizzy Lavender Caviar Cocktail (SGD18++) |
3 Course Festive Set (SGD38++)
Add SGD20 for 2 Cocktail Pairings
(From now till 31 December 2015)
What you'll get:
- Starter of the Day
- Sous-vide Turkey, Truffles, Turkey Ham, Watercress, Red Current, Cinnamon
- Lavender Crème Brûlée, Martell Cordon Bleu
| Torching the Turkey... |
Sick of how dry and hard the turkey meat tasted? Rest assured that the sous-vide cooking method would restore your confidence in the turkey dish served by FORT by Maison Ikkoku!
| Sous-vide Turkey, Truffles, Turkey Ham, Watercress, Red Current, Cinnamon |
Presentation wise was to the Christmassy theme with a touch of green watercress sauce with some red currents. The plate was humongous which made it looked pretty empty when served and not very photogenic if taken on a top-down position.
The turkey tasted really tender and juicy and it was the first time I tasted such nice tasting turkey :D
This was paired with Santa Red Cocktail which contains strawberry vodka and tasted so berri-licious. That was one of my most favourite cocktail tasted that evening besides the Daisy Vodka one.
Ending off our festive mood on a high note with the delectable Lavender Crème Brûlée, Martell Cordon Bleu dessert. I enjoyed the crunchy caramelised crust and smooth custard although I did not taste much of the lavender flavour in this dessert.
| Lavender Crème Brûlée, Martell Cordon Bleu |
This dessert cocktail went well with The Snowman, a milky concoction of hazelnut, spice rum and delectable buttered popcorn. Decorated with a pretty Marshmallow served on a slim toothpick, this cocktail was simply too adorable to resist!
| The Snowman Cocktail |
To be continued: CNY 2016 Menu with FORT by Maison Ikkoku
