Tuesday, 28 June 2016

Horizon Bistronomy Media Food Tasting

You know that food is no longer just food when taste, creativity and art infused as one. Being a food gourmet and lifestyle blogger, I have attended various food tasting sessions but Horizon Bistronomy is one restaurant that truly impressed me especially during their recently held media food tasting which features the spectacular 8 course menu.

Trying out their new dishes was a delightful experience, each of the item has it’s own ‘story’ and the restaurant manager Jacqueline was patient enough to do a detailed explanation when the food is served. It is true when they say you would appreciate what you eat more once you understand the chef’s conception. Chris, the chef and founder of Horizon Bistronomy has successfully brought his culinary team to another level of gastronomic journey.

Horizon Bistronomy
Heritage- Curry Chicken Rillettes
First up was the Curry Chicken Rillettes, it is served in a one-bite size which I think is rich in flavour and I can taste the distinctive layers of texture in a mouthful. The combination of curry leaves aroma remains in my mouth for quite a while. Comes with Sakura Shrimps, Rillettes, Thai Basil Pesto and Brioche.

Horizon Bistronomy
Consistency- Horizon’s Angel Hair
A brilliant creation that I just don’t get tired eating it! Refreshing to my palate, it is made from 80 grams of chilled, soft and delicate angel hair, a decent spread of fresh spanner crab, tobiko, ikura and chorizo oil. Every bite contains a burst of flavours that goes all the way up to your nostrils. No kidding, I am addicted to it.

Horizon Bistronomy
Simplicity- Egg 63
You might be curious what does the numeric figure in the name of the dish represents? Let me share with you, it is actually the temperature of the egg when served. Perfectly cooked, it comes along with potato puree, enoki mushrooms threads, cos cous, lardons and herb jus. Because of the egg, you might start to feel a little full but what I liked about it is the crunchy factor, so good! On a side note, you can play the mixture yourself to get the right combination.

Horizon Bistronomy
Clarification- Tomato Consomme
My favourite choice for this course. The soup is light, slightly sour but appetising. Paired with salmon confit, prawns, carrots and baby zucchini, I particularly enjoyed it very much because it is easy to consume and not too overwhelming with a sweet aftertaste. A nutritious dish that is gratifying.

Horizon Bistronomy
Freshness- Blanc
Conceptualised from the Christmas theme, each of the ingredient is white in color. The fresh Halibut has a smooth texture with the outer skin lightly crisp. It is an outstanding seafood by itself, however the accompaniment of cauliflower puree, burnt onion and white asparagus enhances the taste of this beautiful piece of work with both flavour and eye pleasure.

Horizon Bistronomy
Technical- Pork Belly 2 Ways
I was fascinated with it’s gorgeous presentation when it was served to my table, exactly like an artwork display, it is cooked in 2 ways. The delicious crispy pork belly confit has a fair share of lean and fatty meat covered with a crispy layer of skin that you would want to sink your teeth right through it. The 24 hours sous vide pork each has it’s own unique taste as well, a strongly flavoured meat that would probably be ideal if the bite is softer.

Horizon Bistronomy
Deconstruction- Deconstructed Yuzu Cheese Cake
You would not have guess this is actually a cheese cake if you don’t know the name. Creatively made from Yuzu curd, whipped cheese mousse, truffle popcorn, green tea nama and cinnamon soil, the mixture of everything together spells a word, excellent!

Horizon Bistronomy
Reconstruction- Peanut Butter 2016
There are always opposites in life, so does food. The reconstruction of dessert is created using Vanilla chiboust, apple puree, aged pickled apple and chorizo caramel. Desserts are usually too sweet but this is just right to end off a heavy meal.

Horizon Bistronomy
Deception- Orange Soba
As the name tells, the ‘spaghetti’ looking dish is a deception. I could not guess what it was until the chef explained that he uses thinly sliced jelly to create this Orange Soba. Such a genius to have thought of that! It is not an easy task to complete this but his handwork has definitely paid off.

Horizon Bistronomy
Memories
Towards the end of the course, we were served with a surprise dish with flavours from our childhood memories such as Kaya macaroon, Milo truffle, Mango lollipop and Peach Pate de Fruit. Although the portions are small but they are all exquisite and exceptionally good.

Chris managed to connect with us through his food simply because they are all made from love, passion and hard work. Another meaningful food tasting that we could all bring back home with a smile on our faces.


Horizon Bistronomy
Address : 3 Punggol Point Rd, #02-04 The Punggol Settlement, Singapore 828694 (Punggol Branch)
Address : 456 Alexandra road NOL building, Singapore 119962 (Alexandria Branch)
Tel : +65 6274 3655 (Alexandra); 6702 2855 (Punggol)

22 comments:

  1. 1st class restaurant, all decoration is nice and looks yummy at the same time!

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    1. seriously, just small portion of Orange Soba hahhaa

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  2. first, I will go to this restaurant to see the food decoration, then take some picture and post it to FB..and eat them all after that!

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  3. I love all those dishes, also love the decoration haha

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  4. I remember when first time went to fine dining restaurant, not all food decorate nicely..

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  5. I want to try Orange Soba, wonder how its taste..

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  6. Tomato Consomme makes me felt cold!

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  7. I dont know guys, which one I should eat first??

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    1. You can start with the Egg 63, cause its looks simple..

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    2. hahah, thank you for your suggestion Eve!

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  8. pork belly so cathcy! I believe it would give a crunchy and tender bite..

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  9. the eggs, makes me really hungry right now!

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  10. I dont care about the decoration, all I know is food taste does matter!

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    1. mee too, but the decoration is important, you know chef thing..

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  11. why fine dining so creative, I hope it worth to try..

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