While our meeting was short, it was quite fabulous as we chatted and got better acquainted over some of the coolest dessert I've ever had. I wasn't quite sure what to expect when she said "Let's meet at Les Amis," because the restaurant is a very very very fancy establishment known for its haute cuisine. I started to suggest a change of location, since I was terribly under-dressed but when she sent a text back saying, "oh no no, the pastry chef wants to make us his desserts" I couldn't have cared if I wore a gunny sack, appearances be damned I was going.
The pastry chef turned out to be Chef Daniel Texter who was most recently the pastry chef at Noma. I loved meeting him and to hear the chef describe his creations in person made everything even tastier.
In Les Amis, we were surrounded Singapore's ladies who lunch (on $85 lunches at that) or, as they're nicknamed there, tai tai's. The husband and I muttered to each other that we should come back at the next opportunity for a full meal because the menu looked amazing. Over coffee we nibbled on freshly baked bread - sourdough, fruit bread (like fruit cake but not yucky), olive sourdough and the fluffiest white bread. I'm glad I practiced a little bit of restraint with the butter (brought in from Australia I think) and sea salt because we were presented with not just one but two desserts.
Pickled papaya, lime meringue and the yellow bits are a curried puff that was like a cold, fluffy meringue, almost ice cream in texture when it melted a little. I'm not usually a fan of papaya but Chef Daniel mentioned that this was the sweeter kind from either Thailand or Hawaii, I forget which but it tasted sweet instead of, well, I have opinions on how papayas taste, let's just put it that way.
Next was the char grilled chiku with a chiku brulee and gula melaka (a type of palm sugar) ice cream and gula melaka cruch. Much like when a pear, or any fruit really, is char-grilled it produces a smooth yet smoky flavor which, to me, made the chiku taste better. A chiku is a South East Asian fruit that grows on trees. It's shaped like a kiwi but not fuzzy and the inside is a dense, almost burnt caramel tasting fruit. I've personally never seen it used in a dessert so this was quite a treat.
Really, the whole day was a treat and I cannot thank Victoria enough.
I'll have more recaps soon, I promise! I've just been super busy but there's so much more I want to share with you all from my trip to Singapore.