Food Bloggers' Dinner @ Le Papilon

Ooh, my first Food Bloggers' dinner! I didn't know what to expect.



I wasn't even sure if I qualified to attend, to be honest, since I only started blogging so recently. (In fact, I was quite sure no one would know who I was, and I would therefore be extremely embarrassed. But surprise! There was at least 1 person who did read this blog, and all this time, I thought I only had 2 readers ! Now I realise, I have 3!! Thanks Mia dearie!).


Well, there was great food, great company and great fun. DH and Cutie had a good time too.



And we were so lucky! We received a set of Italian cooking spoons... Perfect! Cutie was all tired out, so here he is, sleeping in my arms.



Hokkaido Scallop Carpaccio and Barracuda Fish Mousse with Miso Cream. It was an interesting and harmonious blend of flavours, textures and colours.

Jasmine Tea Perfumed Duck Consomme made with Fiji Water, Foie Gras Tortellini. This seemed like a very interesting dish. What a clever way to present foie gras. This would indeed be a burst of flavour, theoretically. However, I think the proportion of foie gras to pasta skin was a little unbalanced, so I only tasted tortellini, not the foie gras. (I would also add that, this could be my fault as I arrived late, and maybe the chef thought that I wouldn't be coming so didn't cater for another portion of foie gras?)

Escargot with Herb-Garlic Butter on Button Mushroom GratineeParsley Oil and Arugula Salad. Enjoyed this very much. Again, a clever juxtaposition of flavours and textures - with the spongy mushroom, chewy escargot and slightly crunchy garlic.

Rigatoni tossed in Crustacean Oil, Tiger Prawn, Shaved Bottarga and Parmesan Cheese. Sorry for the poor photo. This was my favourite. Delicious and tasty morsels of pasta which were perfectly al dente.

Char-Grilled King George Whiting Fillet with Toasted Mustard Seeds andSaffron Tomato Sauce. This was very good as well. It was fragrant and tender. I liked how the chef decided to char-grill the fish. It really added oomph to this delicate dish. And, it looks so pretty!

Palate-cleansing raspberry sorbet. Chef ran out of blood orange sorbet, boo hoo. This was good nevertheless.

Slow-Cooked Oxtail in Feuille de Brik Parcel with Truffle Butter and Jus Gras. My other favourite of the evening. How creative. I was expecting oxtail with a bone in the centre, but I barely recognised this. Is it really oxtail? Yes it is! Tender, sinewy oxtail wrapped in phyllo pastry, thereby rendering it totally different from what I am accustomed to. I liked the addition of the pastry which added a light yet interesting crunch. Very clever.

Passionfruit Symphony Souffle, Macaroon (with passionfruit mousse inbetween) and Creme Brulee. Sorry for the bad lighting. I liked the souffle best, as it was light and airy. The creme brulee was a little too piquant and the mousse was a little too stodgy. The souffle however was a masterpiece. And see how beautifully it is presented in a passionfruit skin.

I am glad to have met these other food bloggers, and I can't wait for the next one Colin!