See my full reviews & photos at = http://chefquak.com/2015/07/17/very-good-dinner-level-2-at-killiney-on-16jul2015/
this evening a RI friend arranged our monthly dinner at level 2 at killiney on 16.7.2015.^^
we had 5pax. place was small. we had a good chat with the lady server. she said there were 2 in the kitchen & 3 servers, though i only saw her serving. there were 4 tables including ours occupied. the place can take 40pax for a private function.
they have a S$30pax 3-course set dinner menu, and a S$9.80 set lunch menu.
the server gave us a complimentary tapas – chicken karaage to start.
the organiser arranged for a special menu – 3 tapas, lobster bisque, choice of 1 main & dessert of the day.
the smoked salmon canapés was ok – smoked salmon average, the pastry was crisp & good, quite a lot of avocado cream?
the sausage with mustard & pickled gerkhins was good too. i had 2 pieces.it’s not chorizo, probably chipolata.lobster bisque was competent, had all the right shellfish & bit of liquor flavours.
i guess not the best i had but certainly very competent. it’s also about personal preferences. i like a much more intense lobster bisque & slightly more liquor.
but i do also like a standalone just intense lobster bisque. ^^
i thought the seafood alio olio linguine was excellent. very nice garlic taste, very flavourful & al dente. there were like 5-6prawns & several pieces of sliced scallops. the prawns were good, texture a bit like the chinese crystal prawns (brine treated?). not my preferred texture but overall it was good.
the server said they added white wine which was not the usual preparation. that’s what i do too for my seafood alio olio spaghetti.
i had the alio olio at kith recently. i liked both but overall i guess i would prefer this preparation.
the braised beef cheeks is 1 of the favourite dishes here. many bloggers had commented favourably.
another new favourite dish is the steak sandwich which had a ribeye steak (server told me about 2/3 normal steak portion). i will try that next time.
server told me they were braised for 4hrs.
it was a competent braise. soft, tender. i didn’t think it was special. texture wise i guess it was very good. the flavours were ok, beefy, not specially tasty.
braises not really my thing, but for such cut of meat, slow gentle braises or low temperature cooking like sous vide are the way to produce a nice tender meat w/o making it too sinewy & to turn tough connective tissues to flavourful gelatine. for such preparation, i would prefer the more fatty meats & more gelatine.