One Ninety Four Seasons Hotel

There are some dinner invitations you never reject. No matter how last minute they may seem. Never mind that you are only halfway done with the arctrainer and that you need to change into something more than presentable, compete with many to flag down a cab and rush down before your main course turns cold.


Dinner at One Ninety Four Seasons Hotel was one such invitation.


Seared Duck Fois Gras and Warm Tiger Prawns

Our appetizers came on the same serving plate and and it came as no surprise to anyone that who (or rather, what) the showstopper was. The foie gras resembled a haughty prima donna, clad in this season's gastro haute couture The Black Truffle Jus, accompanied by an entourage, which comprised of a pea blinis and celeriac mousseline. This was my second plate of foie gras and truffle in less than a week.. Ooo, watch me Live la Vida Haute. -Falls back to Earth- Compared to the cold foie gras terraine I had last week, I like this seared version loads more as there was a stronger flavour and was surprisingly ungreasy.

Any gaminess was cut by the pungent Black Truffle Jus, which strictly speaking was in danger of overpowering the foie gras. Doesn't this remind you of actresses who end up being upstaged by their Oscar dresses? Serving quietly on the side, the pea blinis (buckwheat pancake) and celeriac mousseline were subtly flavoured and almost forgettable. An echo of life's realities...

The tiger prawns, served with soy sprouts, mushrooms and hazelnuts, were good but overshawdowed by the combined forces of foie gras and black truffle jus.


Duck Leg Confit Served on Sautéed Potatoes

Between our 2 main courses, the duck confit was easily won le cordon blue. The curing of meat enabled the duck to retain its juicy succulence and savouring the meat was an ephiphany for me for I have never seen a duck distintegrate right before my very eyes. Ribs yes, duck no. You can always weigh yourself next week so please in the name of whoever you pray to, have a go at the lovely slightly-charred duck skin (that is if your dining counterparts haven't already beaten you to it).

Good take on the sauteed potatoes and string beans.


Wagyu Ground Beef Burger

Unfortunately, the Wagyu burger was a letdown. You know, we should just declare MINCED WAGYU ILLEGAL since all the flavour and texture is lost and that would mean the sad cow died in vain! As injustice permeated our surroundings, the patty was a depressing lump of shockingly dry meat. Even the sesame bun wasn't fantastic- a little butter would have made all the difference.


Seeking solace.

I fell head over my trainers for this oddly-shaped dinner roll, which really is A WORK OF ART. But I was unsure of where or how to begin: I first forced open the crust, only to find a lacework of fluffiness within. In addition, the bottom was covered with melted cheese (burnt bits a plenty), making this the best dinner roll I have ever had.

One Ninety was quiet on this Monday night and undeservingly so as they served well-prepared food. Now if only I were on company expense..