A Gallery of Gas­tron­omy

A feast for the eyes and a gallery for your tongue.

Esquire (Singapore) - - Special Feature -

Travel is fun. There is a unique joy in ex­plor­ing un­fa­mil­iar lo­cales and dis­cov­er­ing new sights, scents and tastes, and you never know what ex­pe­ri­ences you’re go­ing to find. The pos­si­bil­i­ties are end­less. The South Beach’s ‘All Day Ho­tel Din­ing’ con­cept cap­tures this per­fectly, lo­cated con­ve­niently right be­neath the lobby.

The first thing you’ll no­tice about ADHD—acro­nym ap­pro­pri­ate—is how the de­sign per­fectly re­flects the mul­ti­fac­eted na­ture of the restau­rant. The in­te­rior fea­tures a mix of white mar­ble, stain­less steel, light woods and camel­coloured leather, the dis­parate parts com­ing to­gether har­mo­niously. Ex­ec­u­tive Chef Martin Bräcker has 25 years of in­ter­na­tional cook­ing ex­pe­ri­ence across three con­ti­nents, and the food on of­fer fol­lows his globe-trot­ting gas­tro­nomic as­pi­ra­tions.

A ver­i­ta­ble smor­gas­bord of choices is avail­able, all day, ev­ery day. Start­ing strong in the morn­ing, one has the op­tion of Chi­nese-style con­gee and dim sum, a Western break­fast set with eggs served in any style, or even good ol’ fash­ioned Amer­i­can pan­cakes served with maple syrup and wal­nut-ap­ple com­pote.

Choos­ing what to eat at lunch and din­ner will be equally dif­fi­cult: do you go for an ex­otic Lob­ster Laksa, fea­tur­ing a gen­er­ous por­tion of Bos­ton Lob­ster in a creamy shell­fish broth and curry gravy? Or per­haps a heartier op­tion in the Her­bCoated Veal Ten­der­loin, oven-roasted with a Port Wine jus and flanked by but­ter tossed greens and potato gratin?

There’s even a full steak­house menu, with six dif­fer­ent cuts of Cer­ti­fied An­gus and Wagyu A5 from Aus­tralia. The steaks can be paired with seven sauces, among them the clas­sic Béar­naise, the ex­otic Green & Pink Pep­per­corn Jus or the fresh, suc­cu­lent Oys­ter Jus. Round off the meal with shar­ing plates (the Truf­fled Ox­tail is a high­light) and deca­dent desserts like Berry Fields (Red Cherry Mas­car­pone Dome ac­com­pa­nied by Grand Marnier Mar­i­nated Berries and Yo­ghurt Mousse) to make it a truly in­ter­na­tional ad­ven­ture for your taste­buds. Yum.

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