Food Nomads •
20 Jan 2014 • 168 reviews • 11 followers
For the complete review with uploaded pictures and quoted prices, please view:http://www.thefoodnomads.com/2014/01/20/checkers-brasserie-hilton-hotel/
The culinary team at Checkers Brasserie has come up with an extensive menu of ala- carte dishes that are freshly prepared upon order; this on top of the wide spread one can find on the buffet tables. A selection of Egg Specialities and Gourmet Bites that all customers can order as many rounds as they want (that is if they have ample stomach space), all so that they can spend more time mingling with their family and friends and just wait to be served.
The two Egg specialities that made a stronger impression, were namely the Poached Eggs and Foie Gras laced with Truffle Hollandaise
and the Slow Cooked Soft Boiled Egg with Unagi and Rice
. One of us actually ordered two servings of the latter and I would have probably done the same if I was not so bloated; the Japanese Eel was very well- marinated and the rice was gratifyingly paired with the deliciously runny yolk. Like how one would put it, the other French specialty comprise two of the most favourite dishes around- a wobbly perfectly done Poached egg settled on a meltingly pleasurable piece of Foie Gras, made even better with the Truffle Hollandaise sauce as a finishing touch.
Even more exquisite delicacies prepared ala- minute, there are a total of eight different Gourmet Bites to select from. The Lamb Loin served with Baba Ghanoush and Mint Sauce
was cooked to tender perfection, while the slight gaminess was accented with the delightful flavours of the accompanying elements. On the other hand, the Dim Sum East West, Foie Gras with Pork Char Siew
was rather lacking since I could only distinguish most of the pork; almost akin to the ordinary Siew Mai one could get elsewhere. Many of us nodded our heads in agreement when we tucked into the Lobster served with Chilli- flavoured Rice and Coriander
, the sauce was packed with a sweet- spicy punch that did take me by surprise.
The key ingredients of the Foie Gras Dumplings with Shimeji Mushrooms and Asparagus
were flawlessly cooked, the aromatic fragrance of the Foie Gras and the Shimeji Mushrooms (both infused together) was very distinct. The Wagyu Beef Tongue Burger with Coulommiers Cheese
was just show- stopping and in my opinion, won every other dish and dessert hands- down. Squished between grilled golden- brown buns, the beef patty squirted with its meaty juices with every bite and it was further elevated by the tender well- marbled Wagyu Beef Tongue. TheBraised Beef Cheeks in Red Wine served with Truffle Polenta, Bacon, Mushrooms and Onions
was another item of cutting edge, a myriad of flavours from the varying elements that came out stunningly with every mouthful.
For more dishes reviewed, please view the link above.