On this evening, Andaman Grill invited Chef Eddy Leung from Hong Kong for a one week event. Chef Lueng put together a wonderful four-course meal paired with four different vintages.
The first course was Lobster Tartare, served with Canadian Lobster, marinated yellow fin tuna, Tsar caviar and Yamagata pear followed by the Salmon Confit second course, slow cooked at 48 celsius with salmon roe and champagne crème. The main entrée was a choice of either Beef Cheek and Tenderloin or Slow Roasted Rack of Lamb, both cooked over 12 hours. The fourth course was the dessert, a homemade Coconut Ice Cream with glazed pineapple and fresh vanilla.
The excitement began to grow as they brought out the Lobster Tartare. It was a wonderful presentation of lobster and yellow fin tuna topped off with Tsar caviar. I took my first bite and it was heaven! Of all the outstanding dishes, this was one of my personal favorites of the night.
Next came the Salmon Confit which was cooked to perfection. The slow-cooking method allows the salmon to finish perfectly even and delivers a wonderful taste which is to die for.
I had the privilege of trying both the Beef Cheek and Tenderloin, as well as the Lamb Shoulder. The beef was so tender that it almost melted in my mouth – I didn’t even need a knife to cut into it. The lamb was amazing as well! The way they marinate and prepare the lamb before the slow cook definitely comes out in the final piece.
The final piece to end an unbelievable dinner, the dessert! The Coconut Ice Cream presentation was a very creative depiction of Chef Lueng’s interpretation of Phuket. Inset on top of the scoop of ice cream, was a dried caramelized slice of pineapple, intended to mimic the sunset at dawn along the Phuket horizon. A blend of wonderful flavours to end a fantastic meal.
Chef Leung was wonderful and he took the time in between courses to check on all guests and get their feedback. He spoke to every table and gave the background about each creation as well as his experiences.
Overall, it was a wonderful evening! A night of fantastic food and great hosting!
Bodhi/E-Table Asia
Daniel@E-Table.Asi
This review originally appeared on E-Table.Asia. For full version, click here.