LIFE> Epicure
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LIFE> Epicure
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After classics with flair
By Shuk-Wah Chung (bestfoodinchina.net)
Updated: 2008-10-15 14:58
When you're after classics with flair, then CBD International Cuisine is the place to dine. A 24-hr, a-la-carte restaurant serving Asian and Western cuisine, the food presentation and exposed kitchens (there are two of them) will have you salivating as soon as you walk in. Choose from all your favorite international cooking styles and cuisines: from soups, salads, pizzas and pastas, plus standouts like mussel pots and chef specialties of the day. Starting off with a soup, there are the poached prawns in hot-and-sour bouillon for the spice fans, or the Porcini, Chanterelle and Morel mushroom soup with crème fraiche for those wanting the familiar, but with added rich and quality ingredients. Whilst the latter is quite bland, the former is a clear and healthy broth with a touch of spice and three meaty prawns, without the need to mess around with the shells. For appetizers, try something from their seafood selection. The tomato tartar and smoked salmon, laced with green chive dressing, is a gorgeous red-and-orange packaged combination of finely diced tomatoes wrapped in smoked salmon that smells and tastes as fresh as it looks. The seafood trio, consisting of a tiger prawn cocktail, seared scallop on semi-dried tomato and pesto dressing, and fresh oyster topped with salmon roe again ranks high on the presentation stakes with the oyster sitting high on a half cut lemon. But to really blow your mind away go for the pan seared goose liver, served with toasted brioche and apple and berry marmalade – a soft and mushy caramel-like pate that'll probably be the most meltingly divine and delicate thing you'll ever taste. After your appetizers, tuck into the mains and this is where you'll understand the reason behind their two kitchens. From the Asian kitchen there's your regulars like pad thai and laksa, but on this occasion, I went for the chef specialty hotpot of the day – chicken rice pot served with clear broth and choy sum, served on a tray and fit for one. But for a restaurant like this it's nice to go for something a bit different, and the Australian yearling beef rib eye is a chance to try something from the grill (the Continental kitchen). From grain-fed cows, the tender pressed rib eye steak was cooked to a perfect medium, and served with grilled vegetables and crisp wedges. Serve it with a salad like the Caesar (with crisp and cold romaine lettuce) or with the grilled vegetable salad served on a unique Parmesan dish. Finally, a walk past their desert bar and you won’t be able to resist. With some of their deserts made in house, such as their chocolates, they look as good as they taste. The sour berry mousse comes served with frozen berries; the New York Cheese cake is a dense and rich version of the classic; and the plum jelly with pear is a dome shaped jelly mould around a crunchy pear served on a biscuit base. Finish off your relaxing meal with a coffee or a port and you've treated yourself to a full round meal. CBD International Cuisine This article is brought you by Best Food in China, the first and leading English website about local Chinese food and restaurants. For more information, please visit www.bestfoodinchina.net |
