benchmarc

April 27, 2008

The Mussel Guys

This restaurant’s name says it all – if they don’t sell mussels that are one of a kind, or at least different cooking styles of mussels, then they shouldn’t have called themselves that in the first place. Went to try that today with darling, although she didn’t eat much, I actually ordered something that maybe 4 persons would have eaten. Oh well.

Sat down at the furthest from the doorway and with the same panoramic view of Sentosa, I flip through the menu, with their dishes so tempting and clear for one’s eyes to see. Apparently, I stumbled upon pastas as well, but it wouldn’t make much sense for me if I ordered chicken, beef or lamb in a mussel restaurant, so I ordered a bowl of 12 creamy mussels, a wild mushroom pasta and some ice water. I actually asked for the recommendations from the waiter. He initially recommended spicy mussels, which darling didn’t fancy, so he suggested the creamy ones instead. Ironically, the 2 mussel dishes that he recommended weren’t the chef’s recommendation or the all-time favourites of this restaurant.

Definitely after that recommendation, I was thinking twice of the quality of it. When the dish came, it turned out to be something not that I expected, because it kinda surpassed my expectations. The mussels were fresh, indeed, topped up with some sauce cooked with onions and lemon (if my taste buds ain’t wrong.). Happy as I could be, I gobbled down most of the mussels, of course, mixing together with my wild mushroom pasta. The wild mushroom pasta was fantastic. A cream based dish, the variety of mushrooms are aplenty, and definitely goes well with the mussels as well. The after taste of the pasta was there. But what I dislike about the pasta was the sauce as it was a little watery, not that creamy feel that one would eat on something like a carbonara.

To top up, I ordered an Oreo Cheesecake with fruit punch. The cheesecake was not too bad though, although there are better ones definitely. I missed out on the Tiramisu though. Haha. I liked the fruit punch. Kinda like a real mix of fruits.

In overall, the ambience is good, service was good. Price wise, I would definitely suggest a bigger group gathering to enter this place. Because the individual servings like pastas and steaks are rather expensive. Same goes for the mussels. The mussels come in either 12’s or 18’s. So do enjoy it when you head there with a group of friends. Perhaps that might be even cost saving. =)

RATINGS (Out of 10 Stars)

Customer Service – 8
Ambience – 8
Food (Outlook) – 7
Food (Taste) – 9
Cost – 8

Vol-Au-Vent

Filed under: Just Updates, food, interest, life, money, mood, rant, singapore, whatever — egomarc @ 1:29 am

Apart from the fact that I have been given a job offer from someone, I still set my sights on Dubai. I have never obviously been an opportunist because I’m someone skeptical about my pay and also my job scope, partially because the army has trained me to do so. Well, and it just happened that my friend was introducing me to a potential high paying job in Singapore, which she happens to know another friend of mine working there. LOL. Small small Singapore.

I guess you must been wondering what the heck does the title of this post mean. Well, in French, Vol-Au-Vent is also known as “windblown” in English and it describes lightness. Vol-Au-Vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Usually the pastry is filled with various fillings like mushrooms, prawns etc. Apparently, I had a excellent Vol-Au-Vent at Liquid’s Cafe and the taste of it got me kinda hooked.

I’m usually picky about my food last time, perhaps it’s a norm to everyone because you would definitely want something tasty in your mouth right. But ever since my dad made me eat almost anything on the dinner table, I’ve grown to be used to putting anything nice into my mouth, be it snacks to seafood, drinks to desserts. I do still fuss about the dish that I would like to eat. Like I still don’t really fancy bittergourd, green chilli, GINGER, olives, wasabi etc.

At this point of time, I think I’ve grown fatter and because of my constant “any-o-how-eating” habit. That kinda explains why. But because we are very lucky in life to actually have food served right under your nose, I feel the need to finish up your food on the plate cleanly and also be grateful for having a meal in front of you. Nonetheless, it’s important because every grain of rice, or every piece of meat you waste, can actually save a life in the third world countries, where people crave for something to chew.

If only the world is fair.

Pic of the Day: What? =|

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