Friday, March 25, 2016

Ristorante Takada @ Alexis Condominium 356 Alexandra Road | Singapore Restaurant Week March 2016

My bro's birthday month happens to coincide with restaurant week, so prowled through the list of participating restaurants and chose one with a dining star. Can't be too shabby when buying dinner, yeah? Haha! Bro said that he seldom eat Italian food when he's with his friends or colleagues, so this dutiful sister will try to enlighten him a bit. Hmm, on hindsight, seemed like I've been bringing him to try Italian cuisne for his 3 recent birthdays including this one. Oops. Will do something different, next year.

Alexis Condominium is located near Anchorpoint, and nearby landmark is a Shell petrol station. Nearest MRT is Queenstown. The info could be handy, since my taxi uncle did not know how to get there and we were lost for a while. Ristorante Takada is one of the restaurants that reaches it fully-booked status pretty fast, so by the time I grabbed a seat, the only available seatings were for the later slots at 8.30pm. So, it was a late, late dinner.

keep calm and drink water
Takada's Restaurant Week Mar 2016 dinner menu

For the birthday boy, an upgrade to Kagashima Wagyu Steak with Red Wine Sauce would be, quite necessary. For the accomplice, I went with the Iberico Pork with Balsamico sauce. The other table had cod fish and that looked great.

Happy Birthday 哥, wish you best of health and happiness!

Antipasto was bruschetta with tomato. Served with sweet vibrant red tomatoes on super crispy toast. Tasty snack. Next up, was a mushroom cappucino. A half-cup of hot frothy cup of mushroom soup with earthy flavours. This was followed by a serving of warm bread. Liked the feeling of warm bread and while it was dense, the insides were still soft and bouncy.

Mushroom Cappucino
warm bread

Next up, was the start of our 3-course dinner; The Mix Cold Appetiser dish. Fresh greens, a blob of creamy burrata hiding underneath a slice of parma ham, a slice of hamachi on the greens, sweet cherry tomato, drizzled with olive oil and a lone olive at the side. Mild flavours of savoury, creamy, and freshness from the earth and the sea. Lovely presentation, good taste.

Mix Cold Appetiser
look at the treasures

For carbs, we chose the Risotto Foie-gras with Raspberry Bubble and Tagliolini with Hokkaido Sea urchin Ikura. My bro said that foam tasted of raspberry but after that he mixed everything into the rice before I could get a taste. -_-'''

The risotto, exceeded my expectations. Foie-gras done excellently, with all its wobbly rich goodness and not too intense in flavour. The risotto grains were well-cooked and each grain felt so compact and full, as if it can't wait to burst out of its form. That sauce, was it balsamico sauce? Not sure, but everything works well together. Yums.

Risotto Foie-gras with Raspberry Foam
Tagliolini with Hokkaido Sea urchin Ikura

On the other hand, the tagliolini seemed like it was pushed out in a rush. Not as impressive as I thought it would be, but that could be because expectations were rather high since reviews always mentioned this dish, and it being one of Ristorante Takada's recommended dishes.

Tagliolini with sea urchin was a rather light dish of cold pasta. Somewhat refreshing but at this moment, the palate needed something stronger.

Next, would be the meats. Main highlights, if you'd like. The Iberico Pork and the much anticipated Kagoshima Wagyu Steak.

The Iberico pork looked like a roulade or a super thick slice of luncheon. Indeed, it was rich in porky flavours and the meat was firm.

low temperature cooked Iberico Pork with Balsamico sauce

The Kagoshima Wagyu A5. Taste it, at least once. Beautiful, in visual and in taste.

Kagoshima Grade A5 Wagyu Steak with red wine sauce, served with grilled broccolini and baby potato
medium doneness, juicy velvety texture

Had two slices of this highest grade beef, and it was simply delightful. Will be on the look out for more of this good beef, when I travel to Japan, later this year.

Winding down, it was time for the mixed desserts; tiramisu and chocolate cake. Good intense coffee flavour from the tiramisu. The chocolate cake has a dense texture and lovely richness. Great with coffee and good for us, coffee was included in this dinner menu.

Tiramisu and Chocolate Cake

Not only that, we had a pretty plate of petit fours. The tiny baby-sized green tea macarons were so cute! Gooseberries were tangy and sour, as usual. The chocolate coating only helped a bit since it wasn't very sweet. The cookies were well baked and had a lovely crunch.

baby matcha macarons, gooseberries coated with chocolate and cookies

Ristorante Takada's Restaurant Week Omakase Dinner Menu was indeed value for money. Overall, had an enjoyable experience dining there.

Also realized that, am not a stranger to the creations of Chef Takada. Dined in his restaurant, way back some four years ago, when he was at La Luna Rossa. When I said that to Maiko, she informed Chef Takada. Though we have not met before, he was friendly and interested to know about our dining experience at this restaurant.

Just before we left, he asked, "Do you remember the lady chef?" It took me quite a few seconds before I nodded and said, "Yes." She emerged from the kitchen and we exchanged greetings. Chef Chiaki Watanabe, formerly from Arossa. 久しぶりです! Happy to know that they have reunited once more in Ristorante Takada. No wonder, the food has a familiarity to it.

ごちそうさま, ありがとございます!


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