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My fourth, her third, another’s second, and many others first. Our common love for food. That’s how it all began. At the heart of East-Meet-West. Persimmon.
Kopitiam, the symbolic of our local heartlands. The placewhere everybody grew up sipping their milo & coffee, whereeverybody settled their three meals when their mother was on strike,and the gateway to many delicious heritage hawker food.
Persimmon is quintessentially a swanky and upmarketkopitiam, retaining the traditional feel by using the classic kopitiamfurnitures and floor tiles. The furnishings were a combination betweencomtemporary and rustic. And not to mention her location is right inthe middle of Tiong Bahru, with the shophouses and kopitiam lining side by side.
Choices of desserts pick from a la carte buffet. Breadpudding, carrot cake, mango pudding, panna cotta, chocolate mousse. Forthe discerning us, perhaps only the carrot cake made the cut.
The kong ba bao (stewed pork belly) was way off my radar. The bun washard and dry, the meat was not fatty enough, and lacked the deliciousgravy. And oh ya, it wasn’t part of our menu, but was under the a lacarte buffet offered.
Inspired by NoSignBoard white pepper crab, Persimmon white pepper Crabcakeis all about that. Enjoyed the white pepper “crab”, no doubt in theform of crabcake, without any hassle. Under the sunny weather, the crabwas toned prefectly brown, with a crisp-cross shell, and savoury meatwithin. Adiós
The crown of Persimmon. Hainanese Chicken Salad.Featured in almost all the media publications, there isn’t any excusefor you to miss this dish. The concept is simple, Singaporeans lovedtheir chicken rice, but dreaded the calories. So what do you do? Removethe rice, throw in some greens, and voila! Singapore’s very ownHainanese chicken salad. Poach chicken, fresh local herbs & mesclungreens, rise crisps, and special dressing.
Tomato base pasta? Boring! How about our rich cream base instead? I hate cream! Right, why not try our Linguine laksa leaf Pesto?Specially created for your exquisite taste buds, the laksa infusedlinguine will definitely blow you away with its unique taste. Thinklaksa, but swop the thick rice noodles with pasta. Some felt that thelaksa leaf was too heavy and overwhelm the whole dish. On the otherhand, i thought the pasta was perfectly fine. Innovative with a big I.
Mixed blonds (fusion) are interesting in some ways, and the 8treasures certainly roused my curiosity. Three mushrooms, two nuts,chinese sausage, parmesan cheese and risotto. What happens when ItalianRisotto combine with the 8 treasures? You get the 8 treasure Risotto!The intial impression was Glutinous rice, but it was way better. I needto be honest, i couldn’t taste all of you. But in the end, it doesn’treally matter, you are all mine!
Staying true with the principle of fusion food, we have theEuropean-style steak meeting heads on with our Asian carrot cake. The grilled ribeye with “chye tao kueh”carrot cake is bound to make your eyes popped out. The carrot cake wasfried with XO and balsamic, with the latter providing a sour taste. Avast contrast with the steak. Not everyone could accepted sour carrotcake with steak though. Aspiring combination, but somehow failed tosizzle with the seemingly weird taste.
Eaten alone, the Slow poached salmon with zuchinni ribbonsdidn’t come as tender as we thought it will. But dipped in the greencurry sauce, the fish went through a make-over in the taste department.There was cucumbers used in the green curry, which caught my attention.Like what one of our fellow friend say, when you don’t understand, justsay “fusion!“
Our humble Otak is given a upmarket transformation by going crémebrulée. With richly flavoured spicy kaffir lime & coconut used asthe main ingredients, there was fish mousse hidden beneath the otak.The otak creme bruleeis a very creative fusion dish indeed, but the experiement couldperhaps be better. Some of us found the otak to be too watery, andmaybe it’s meant to be this way. But is créme brulée ever so soggy?
There was a slight tweak to the menu compared to the one i previously shown. And the cost per person was 20 dollar nett,which everybody agreed was a reasonable price given we managed to try avariety of food. I hope everybody enjoyed their meal, and see you allat the next LIC food outing! We had 27 people for this outing, which was quite a healthy figure.
Well, like what some of you mentioned, it was a case of hits andmisses, fusion food is pretty much an experiment between the Asian andWestern cuisines, and it was certainly interesting to try some foodwhich we’ll never get to try elsewhere.
And not to forget, LIC outing is all about the fun, joy and laughterduring the event, and getting to know more friends. I’ll also like totake the opportunity to thank Helena and Sharon, the co-owners of Persimmon for having us there.
For those who missed this Persimmon outing, you can get thebest discounts when you mentioned ladyironchef while you are atPersimmon. So do go down and give the fusion food a try.
You are always welcome to visit ladyironchef">for a full-up on this trip. Whatever written herein are my genuinefeelings expressed in words. Food, my dear, is what they call anadventure!
Last updated: 2008-12-22 19:44:49 by ladyironchef
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