It was a fine night for our last meal at Susur. It was fine tasting menu of his favourite dishes. There was wild sable wrapped in prosciutto with uni lobster bisque, braised morel and oyster mushrooms with white asparagus and enoki in blue cheese sauce and a mordern sashmi with tender kobe beef. Others had roasted venison witih coffee foie gras sauce or peppercorn crusted bison loin with home made BBQ sauce (served with a side of eggplant and polenta tart). It started with oysters (as all good meals should) and ended with sweet dim sum (mini desserts including forms of chocolate). Everyone was satisfied if not a little surprised by the meal and the fullness of it. So until we dine on Mr. Lee's delicious creatures in the big apple, I must satisfy myself by digesting this meal for a few months.
No comments:
Post a Comment