Head Chef Untung Sridadi Taurat (doesn’t sound German, but the way he cooks, i would adopt him as my mother) and the owner Leonardo Noto compose a 5 course menu with dishes around one major ingredient, and 5 different suitable German wines accompanying.
Last Sunday´s topic was “mushrooms”. It doesn’t seem to unusual for Singaporean cuisine either, but the way mushroom, as sauce, or as filling, is often prepared in Germany, is very tasty, with sour cream very savoury tasty. No wonder, I felt in my element as Bavarian: Pork Knuckle, Brezn, and Schwammerlsoßn. OH MEI !!!
The wines were this time more on the dry side (whereas I am more the sweety). What amazed me the most was then indeed the final wine going with the desert. There was already a smell of berries in the bouquet.
If there is one combining topic for all 5 courses, Chef Untang will always face the challenge to create a desert with a savoury ingredient, or (rarely) the starting and main courses including something sweet. He has yet again surprised us with a marvellous composition: was it 3 months ago a vanilla thyme (thyme topic) sauce to the desert, 2 months ago asparagus (=topic) jelly between two chocolate leaves, he soaked this time Portobello mushrooms in a cherry dip, and made his own sesame honey ice cream ... die die must try.
For 70$ ++ a dinner to indulge indeed.
And here, the teaser ...
Last Sunday´s topic was “mushrooms”. It doesn’t seem to unusual for Singaporean cuisine either, but the way mushroom, as sauce, or as filling, is often prepared in Germany, is very tasty, with sour cream very savoury tasty. No wonder, I felt in my element as Bavarian: Pork Knuckle, Brezn, and Schwammerlsoßn. OH MEI !!!
The wines were this time more on the dry side (whereas I am more the sweety). What amazed me the most was then indeed the final wine going with the desert. There was already a smell of berries in the bouquet.
If there is one combining topic for all 5 courses, Chef Untang will always face the challenge to create a desert with a savoury ingredient, or (rarely) the starting and main courses including something sweet. He has yet again surprised us with a marvellous composition: was it 3 months ago a vanilla thyme (thyme topic) sauce to the desert, 2 months ago asparagus (=topic) jelly between two chocolate leaves, he soaked this time Portobello mushrooms in a cherry dip, and made his own sesame honey ice cream ... die die must try.
For 70$ ++ a dinner to indulge indeed.
And here, the teaser ...
Shiitake mushroom + baby leaf spinach pudding flavored with ramson and nutmeg with the wine: Schloss Castell (Franken), SILVANER "Kugelspiel" 2008 dry
Slow cooked oxtail consommee with abalone mushrooms, as wine Florian Weingart (Mittelrhein), SPAETBURGUNDER (PINOT NOIR) blanc de noir 2007 dry
Pan fried chanterelles rolled in herbal pancake with red wine shallot + sour cream ,
as wine Drautz-Able (Wuerttemberg), LEMBERGER 2006 dry
as wine Drautz-Able (Wuerttemberg), LEMBERGER 2006 dry
Souffle from pork knuckle + pretzel accompanied by "Schwammerl Sosse" (traditional South German mushroom sauce) with Friedrich Becker (Pfalz), "B" SPAETBURGUNDER (PINOT NOIR) 2006 dry 
Semi braised Portobello mushrooms under sesame honey ice cream + Morello cherry dip, as wine Johanninger (Rheinhessen), "J" HUXELREBE Beerenauslese 1999 nobel sweet
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