The first blog I posted here featured Aurum, a now-defunct restaurant at Clarke Quay, helmed by Chef Edward Voon. Penang-born Voon is, in my opinion, one of the most daring chefs on our shores. I am happy to hear that he will soon become Singaporean as this may reduce the likelihood of him leaving for more receptive climes overseas AND I can selfishly continue to enjoy his beautiful and tasty creations.
Ed is now Head Chef at the Tower Club at the top of Republic Plaza and currently their best kept secret around. He tells me that he can arrange a 6-course set lunch for $40 if we call ahead. I can't believe he has not opened his own restaurant yet but I am sure he will find a willing tycoon somewhere to finance a culinary home of his own in time. I had the privilege of having a farewell dinner for a friend planned at the restaurant and luckier still that Chef Voon decided to test his new "tapas" concept menu on (lucky) us. Just be warned that unlike Tippling Club or even Fifty-three, you will not leave hungry. On this evening we had a 23-course dinner of various shapes and sizes :
- Foire gras in port wine reduction
- Tomato biscuit
- Walnut sponge
- Green olives
- Evaporated strawberries
- Carrot wafer
- Parmesan cut sandwhiches
- Crispy bread sheets with olive oil emulsion and olive oil butter
- Daquiri
- Beef tendon with bone marrow dip
- Ravioli with olive oil & shrimp
- Sangria
- Lychee passion fruit Caviar
- Parma ham topped with bread crumbs
- Caprese salad, tomato soup filled with mozarella garnished with breadcrumbs, balsamic vinegar and pesto.
- Spanish omelette with caramelised onions and potato
- Mushroom essence spaghetti with truffle and chive
- Poached egg (Parmesan cheese) on birds nest (liquified morel mushrooms).
- White truffle soup with chocolate soil and mozarella
- Salmon with mustard
- Suckling pig
- Yogurt mochi with berries
- Chocolate ganache, cake, drop, parfait and purée
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