Monday, January 4, 2010

Gordon Grill

Gordon was more than i thought.

Entering Gordon Grill clueless, expectation-less & assumption-less got me leaving positively pleased.

With 3 other food passionates, i embarked on the 3-course UOB Chef's Creation Series Lunch at $68++ for 2. Two knotty choices offered per course.

If you're cynical to why restaurants would serve a stuffing truck of bread, Gordon will enlighten you. Cos you definitely need a truckload to get enough of their bakehouse's virtues... one FULL truckload of it.

Among onion rolls, olive foccacia & brown bread slices, the first two were amazing breads to boot.

Onions & foccacia form my perfect configuration. But even when they're not merged as one, Gordon manages to form 2 impressive equations...

onion + roll = fragrant goodness
olive + foccacia = cushiony goodness

There's no reason to resist Gordon's toasted onion rolls with nice clingy innards and prevalent delightful fragrance. Then sink into an olive foccacia... whooooo i was totally wowed by its incredibly soft & fine nature! Only olive bits to view, no olive pungency to kill. Excellent stuffs worth every pre-meal calorie.

onion seconds!

Cold japanese pasta, salmon confit, caviar & white truffle oil

Hokkaido scallops, pork belly & black truffle vinaigrette

See why i say knotty?

The appetizer choices got me jammed in see-saw midpoint... One's salmon, one's scallops. One's white truffle, one's black truffle. I'm stuck.

After a long mental fight, i tippled towards Hokkaido Scallops. No regrets. A tender cushy pair, sheltered by black truffle leaves and moreish apple puree nulled the salmon-loss. The only component i couldn't link was the pork belly carpet.

Roasted turkey supreme w chestnut ballotine

Mains was a straight-forward leap. Roasted Turkey for me.

Unfortunately, glitters vanished this round. The three meagre turkey slices served with mandatories of winter vegetables, brown giblet gravy & cranberry jam performed normal at best. And i cringed at that whammy chestnut ballotine.

Grilled beef tenderloin & braised cheek

Contrastingly, the beefers fell head-over-heels for their Grilled Beef Tenderloin. This is indeed a door-stopper. It's got one thick tenderloin steak AND braised beef cheek beautifully cooked & generously capped with bordeleise sauce.

For a lunch dish, the portion is unbelievably generous.

Chestnut Creme Brulee

Luck was with them as their swooning stretched over to the Chestnut Creme Brulee. Bearing festive notes of eggy custard, chestnut chunks and an OMG kickass whisky vanilla icecream dotted with strawberry cubes, this dessert spelt c-e-l-e-b-r-a-t-i-o-n.

Rhubarb trifle & vanilla sugar donut

But nothing compares to berry-magnificence in my eyes.

My feminine Rhubarb Trifle featured 3 tiers of delight; a slightly tart yogurt-ish cream, chunky strawberry mousse and strawberry jelly base. Shovel them all with the icy strawberry granite shavings and devour.... Berriliciously delish with no hint of artificiality!

Just close an eye about that dry sugar-coated donut ball and this becomes a bullseye dessert, especially for the ladies.

Lovely company and a lovely lunch. Gordon is an elegant hunk.

Gordon Grill
22 Scotts Road
Goodwood Park Hotel
6730 1744


  1. More elegant than Andre from Jaan? Haha

  2. Nothing is more elegant that Jaan. Talking about the food and not the man. You gals know he's married right? Haha

    Elaine: Did the pasta taste like Gunther's angel hair with kombu and caviar.

  3. haha yes jaan's food is way above. chef-wise i can't compare cos i've not met Gordon's =p

    i didn't get to taste the pasta but according to the rest, it was average. Gunther's angel hair is the best chilled pasta so far!



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